Would you like something special for your loved ones? Or, heck, for yourself? The answer is here with these Cashew Butter Chocolate Truffles. Very easy to make. That seems to be becoming my montra. Easy, easy, easy, ommmmm. If you would like to make it even more special – you can make your own homemade Cashew Butter with another easy, easy, easy, ommmmm recipe. Really so delicious too. You will be amazed. To keep it vegan you will need to get a rice krispie type cereal that is at Whole Foods, Sprouts and all the other Natural Foods grocery stores. Follow my simple directions and feel like an accomplished star.
2 cups Cashew Butter
2 cups confectioners sugar
8 ounce vegan butter
2 cups of rice crispies (there is also a gluten free type)
12 ounces Chocolate Chips
If your would like to make your own cashew butter, click here = Cashew Butter
Mix the cashew butter, confectioners sugar and the vegan butter together.
Fold in the 'rice krispies'
Put in the fridge for 1 hour so that it is easier to make balls out of the mixture.
Scoop out 1" balls. I am still a large advocate of the candy/cookie scoop. It just makes it a quicker job. A teaspoon will work fine. After you finish scooping they are easy to round up with some swirls in the palms of your hands.
Put the fudge balls back into the bowl and freeze 15 minutes.
Take out a baking sheet and lay a piece of waxed paper in the bottom.
On this place a cooling rack.
Melt the chocolate in the microwave at half power. Stir after a minute and continue checking every minute until it is all melted.
Now take the balls out of the freezer and roll each ball in the chocolate.
Lift them out of the chocolate with two forks, letting extra chocolate drip back into the bowl.
I even swipe a little bit of chocolate off the bottoms on the edge of the bowl.
Lay the chocolate covered balls on the rack to dry.
This time I practiced swirling the top of each ball with a toothpick to make them prettier.
When completely cool and the chocolate has hardened remove by placing your finger under each one and pop it up off of the rack.
Store in a tightly covered dish or tin. They will keep in the fridge about 2 weeks or in the freezer for about 2 months.
You may freeze them according to any of the directions in my article http://veganinthefreezer.com/preparing-food-for-the-freezer
1 Hour 30 minutes includes chilling time.