These were really meant to me just a quick experiment in trying out a recipe from Fran Costigan’s new cook book, but then they turned into a pop one…or 3 vegan truffles every night kind of addiction. Plus, these are seriously the easiest truffles you have ever seen with so many possibilities! I opted for a simple coating of chocolate and dusting of powdered sugar, but crushed nuts or candy canes would probably be perfect for these.
This recipe just further affirms my love for cashew cream and all its uses, but does need to have a few hours from start to finish, so it’s a good ‘set it and forget it’ situation. I think I spent a couple of days making these, melting chocolate, letting cool, finishing and freezing. The time of preparing for home made gifts is upon us, so go ahead and make a big batch of these and gift them with a classy bottle of booze or batch of ready made cookie dough.
Soak up these last few weeks before Christmas friends! I know things seem to be speeding along and snowballing, but the season of slushy, muddy snow and the endless part of winter is looming ahead of us, so let’s enjoy the pretty part of the cold season while we can. Happy weekend!
P.S. I’m playing a bit with shooting my pictures at night, since the sun sets practically at lunchtime now. I’m not in love with it yet, but it’s a change from natural light.
Recipe from Vegan Chocolate by Fran CostiganPrint
- To prepare the cashew cream:
- Combine cashews, water, maple syrup, and vanilla extract in the bowl of a food processor fitted with a blade. Process until smooth. This could take a few minutes, but keep processing until smooth. Pour the cashew cream into a saucepan and set aside.
- To prepare the truffles:
- Line a square baking dish with parchment paper, set aside.
- Heat the cashew cream that was placed into a saucepan over low heat, add dark chocolate and continuously stir until chocolate is completely melted. Remove from heat and stir in vanilla extract. Pour ganache into the prepared square baking dish. Refrigerate for 2 hours, then freeze for 4 hours or overnight.
- After ganache has been frozen, remove from pan and let thaw at room temperature for a few minutes until softened. Cut ganache into square pieces. Transfer pieces to a cookie sheet or cooling rack placed over a baking sheet. Pour melted semisweet chocolate over all pieces, coating each piece in chocolate. Allow to harden at room temperature, then transfer to refrigerator or freezer to store.