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Vegan Baking Tip: Silken Tofu. Whip ¼ cup in a blender or food processor until smooth and creamy. This equals one egg. Works best in: rich, dense, and moist cakes and brownies.

 

 

 

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Vegan Chocolate Truffles

This recipe is deliciously decadent and simple to follow. If you want to impress your friends this would be my top pick!


Ingredients:

¾ cup raw cashews 
¾ cup cold water 
1 pound (450g) bittersweet vegan chocolate 
cocoa powder 


Makes 50 truffles.


Put the cashews and cold water in a blender and blend at high speed for 1-2 minutes. 

Scrape the sides down and blend again until the mixture is the consistency of heavy cream. 

Meanwhile, in a double boiler heat the chocolate until it is all melted. 

Cool the chocolate until it's comfortable to work with and fold in the cashew cream. Make sure not to stir too fast or you will create bubbles! 

Cool in the fridge for approximately 2 hours to set. 

When set, take out a small ball, roll in cocoa powder and store in your fridge or freezer. 

Repeat until done.

This truffle recipe could be adapted to your tastes by substituting the cashews with other nuts, by adding fruit, or for the more adventurous, you could add alcohol for flavour. Here are some simple combinations you may want to try:

For a hazlenut flavour, replace the cashews with hazlenuts and then add Frangelico to the chocolate mixture. You may also consider coating the truffles in chopped hazlenuts.

For coffee flavoured truffles, stir about one tablespoon of espresso powder into the chocolate mixture and then add Kahua or Tia Maria to the truffle mixture.

For fruit flavored truffles, use 2 tablespoons of fruit puree or jam (raspberry or blackberry) in place of the alcohol.

Orange flavored truffles can be made by adding about 1/2 teaspoon orange extract to the chocolate mixture. Then add Grand Marnier to the truffle mixture.

The combinations, as you can see, are endless. So try creating your own recipes by experimenting with your own favourite liquors, fruits, and nuts.