Guilt-Free Chocolate Truffles!

I recently asked the lovelies on my Facebook page which recipes they'd most like to see a healthy and vegan redux for. All kinds of answers came in - everything from cream filled desserts (there were a lot of requests for those!) to nachos. The winner was Erica Lint and she wanted to know how to make a healthier version of chocolate truffles. So, Erica, here's my favorite recipe for them - hope you enjoy!

Guilt-Free Chocolate Truffles!

Glorious, divine, scrumptious, and guilt-free, these truffles will make you giddy...and quite popular! This recipe is from the second edition of my first book, Radiant Health, Inner Wealth.

Cashew-Vanilla Cream:

½ cup each: raw cashews and nondairy milk (soy, rice, almond, or coconut)
2 teaspoons vanilla extract
⅛ teaspoon sea salt

Chocolateness:
10 oz. bag (1¾ cups) nondairy semi-sweet chocolate chips
2 tablespoons non-hydrogenated margarine

Optional Mix-Ins: chopped peanuts, chopped crystallized ginger, crushed peppermint candy canes (you can find a natural version in health food stores), cacao nibs, minced orange or lime zest (organic), or fairy dust

Optional Holy Rollers: organic powdered sugar, cocoa powder, cacao nibs, crushed peppermint candy canes (you can find a natural version in health food stores), chopped peanuts, or chopped pecans

1. In a food processor or blender, puree the cashews, milk, vanilla, and salt until completely creamy and emulsified. Set aside.

2. In a double boiler (or small pot set to the lowest heat imaginable), heat the chocolate chips and margarine, stirring often, just until melted. Do not overcook!

3. Stir the cashew-vanilla cream into the melted chocolate until well mixed. If you wish to add any of the optional mix-ins, stir them in now. If you like, you can make a few different mixtures for variety. Set your mixture(s) aside in the fridge or freezer until thick enough to work with. In the freezer, this usually takes about 30 minutes and in the fridge it usually takes 1½ hours or longer.

4. When it’s firm enough to work with, let it come in from the cold. Remove about one tablespoon of the mixture and roll it into a ball. If desired, roll it in some of the optional holy roller items. Have some fun with different coatings here—get crazy! But not too crazy. Set aside on waxed paper or on a plate.

5. Repeat about 29 times, or until there is no longer any chocolate left in a non-spherical state. Place the chocolate truffles in the fridge until you’re ready to beckon them. Have fun daring people to eat just one.

Makes about 30 truffles

2 comments:

  1. no comments on TRUFFLES??...well I have not made them only ate them several times when Nastassja made them(and honestly when her back would be turned I would sneak several but we won't tell!!)... making them myself this time. :-) WISH ME LUCK IN NOT EATING THE WHOLE BATCH TODAY! seriously I need it! woo hoo!!

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  2. I'm excited to make these! I plan to take some to my family holiday get-together and wow them with the vegan chocolate truffles!! Who said vegans can't eat good stuff too!!! :)

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