EASY VEGAN CHOCOLATE TRUFFLES
If my husband's name was a dictionary entry, it would look something like this: Scott: (Sk-AH-t) n. A large, bearded fellow who hates Valentines Day, but loves pastries, ice cream, cookies, and anything sweet and chocolatey. Synonyms:sweet tooth, sugar freak, chocoholic While I hate Valentine's Day as much as he does (We're a regular match made in heaven!), I'll take any excuse to whip up a decadent dessert for my hubs. That's how I came up with my Easy Vegan Chocolate Truffles! They're raw, Paleo, ready to eat in 30 minutes...and did I mention they go great with a glass of full-bodied red? Read on to learn how to make them!
It Starts With The Cashews
Most vegan truffle recipes use nut butter or coconut oil as the base, but I opted for soaked cashews instead. Why? I like a challenge. I'd soaked a few cups of nuts for a vegan alfredo sauce and I had some left over and I thought I wonder if I could make something chocolatey with this... Several batches later, my Easy Vegan Chocolate Truffles were born! I tried making these with both soaked and regular cashews. While the regular ones taste fine, they don't grind up as finely, and you don't get the same creamy, fudgy texture when you bite into your truffle. So don't skip the overnight soak! Another reason to soak your nuts: soaking them helps break down their natural phytic acid. When left to its own devices, phytic acid binds to minerals and makes it tough for your body to absorb them. That's why Paleo peeps are always soaking their nuts and seeds; they want the acid out so the nutrients can be absorbed.
Creamy, fudgy, and totally gift-worthy! With just six ingredients and 10 minutes of prep time, these decadent treats couldn't be easier to make!