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Photo Credit: Elizabeth Newman

Vegan Chocolate Truffles

10 MINPrep Time
5 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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These easy chocolate truffles are totally dairy-free and get their smoothness from cashew cream.

Vegan Chocolate Truffles

Prep Time

10 minutes

Cook Time

5 minutes




Giada De Laurentiis

Image of Vegan Chocolate Truffles


    For The Truffles:

  • 2/3 cup Cashew Cream (recipe follows)
  • 2 cups 12 ounces 41-percent cocoa vegan chocolate chips
  • 1 teaspoon agave syrup
  • 1 teaspoon pure vanilla extract
  • Zest of 1/2 medium orange
  • Topping suggestions: Finely chopped pistachio nuts (cocoa powder, vegan chocolate chips, finely chopped crystallized ginger)
  • For The Cashew Cream:

  • 1 cup water
  • 1 cup raw (unsalted cashews)


  1. Line a baking sheet with parchment paper. In a medium bowl, combine the cashew cream and chocolate chips. Place the bowl over a pan of barely simmering hot water. Stir occasionally until the chocolate has melted and the mixture is smooth, about 2 minutes. Remove the pan from the heat and whisk in the agave syrup, vanilla and orange zest. Refrigerate the mixture until firm, about 1 hour.
  2. With a small ice cream scoop or a tablespoon-size round measuring spoon, spoon out the mixture onto the prepared baking sheet. With damp hands, roll the mixture into balls and return to the baking sheet. Refrigerate until firm, about 1 hour. Roll the truffles in your desired toppings and serve.

For The Cashew Cream:

  1. In a small bowl, combine the water and cashews. Let soak for at least 2 hours or overnight at room temperature.
  2. In a blender, blend the cashews and water at high speed until creamy and smooth, about 1 minute.
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1 comment

  • Author's avatar image
    Elizabeth Innabi - Jun 09

    Do you know the calories for this and your herby chicken noodle soup. It was very good though.

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