Cashew Butter Chocolate Truffles
Ginny McMeans
Published:
January 20, 2019
Last Modified:
May 9, 2024
For something easy and beautiful how about Cashew Butter Chocolate Truffles. Creamy and crunchy at the same time with wonderful chocolate sweetness.
Would you like something special for your loved ones? Or, heck, for yourself? The answer is here with these Cashew Butter Chocolate Truffles. They are so to make.
That seems to be becoming my mantra. 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.
Where were Truffles First Made?
- In France and over 120 years ago.
- Then they were rediscovered about 80 years ago, again in France.
They were covered in cocoa powder for easy handling and you can imagine what a rage they were. - I remember seeing them in America for the first time in an actual candy store. I think they were $3.50 each. It was super special to be able to have one.
- Now we can make them at home and in a huge variety of flavors.
Hints and Tips for Making Cashew Butter Chocolate Truffles
- 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.
- Use fair trade chocolate such as these organic equal exchange chocolate chips – this is just to give you a visual.
- Use a small cookie scoop with a release mechanism to make it easier and neater to make the balls.
- Use a couple of forks to roll the balls in the chocolate and to lift onto a rack to dry.
- I used a toothpick to swirl the top into a pretty pattern as soon as I laid the coated ball down.
- Follow these simple directions for Cashew Butter Chocolate Truffles and feel like an accomplished star.
Storing and Freezing Chocolate Truffles
1 Hour and 20 minutes includes chilling time. 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. If they are stored in the fridge or frozen they won’t be glossy chocolate anymore. They will be duller in sheen.
You may freeze them according to any of the directions in my article How to Prepare Food for the Freezer.
Cashew Butter Chocolate Truffles
Ingredients
- 2 cups cashew butter
- 2 cups confectioners sugar – organic
- 8 ounces dairy free butter
- 2 cups rice crispies- there is also a gluten free type
- 12 ounces chocolate chips
Instructions
- 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.
