Created by pastry chef Teresa Ewing, these vegan truffles feature some imaginative coatings. This recipe took third place in Divine Chocolate's recipe contest.
  • 3/4 cup raw cashews
  • 3/4 cup cold water
  • 1 lb. Divine 70% Dark Chocolate (+ more for dipping)
  • Toasted Black and White Sesame Seeds (for rolling)
  • Toasted Coconut (for rolling)
  • Matcha Tea (for rolling)

Preparation & Quantity:

Preparation time: 15-20 min (ingredient set up and melting chocolate)
Cooking time: 15-20 min (rolling, coating, chilling & serving)
Recipe yield: Makes 25 servings


  1. Combine cashews with cold water. Let soak for 2 hours.
  2. Melt chocolate on stove in a double boiler, stirring occasionaly.
  3. Place soaked cashews and water in blender. Blend on high speed until mixture is of heavy cream consistancy. Set aside.
  4. Allow melted chocolate to cool until comfortable to work with, and fold in "cream" (cashew mixture) making sure not to stir too fast, or you'll create bubbles. Fold until smoothe.
  5. Pour into shallow dish, and refrigerate until truffle base has set (2hours or more)
  6. Once truffle base has set, using a 1oz. ice cream scoop, scoop out 1oz sized truffles, roll in your hands slightly, and place onto parchment lined baking tray.
  7. Chill in the refrigerator 5 min. Prepare Sesame Seeds, ToastedCoconut, and Green Tea in small dishes for rolling.
  8. Meanwhile, melt some more 70% Divine Dark Chocolate on the stove for coating the truffles. Cool slightly, and transfer chocolate into a small jar, or bowl.
  9. Remove formed truffles from refrigerator, and using a fork, place formed truffle into melted choclate coating evenly.
  10. Retrive truffle with the fork, tapping on the side of the bowl/jar to remove excess chocolate.
  11. Coat truffle completely in either Sesame Seed, toasted Coconut or Green Tea, and place on a mesh cooling rack.
  12. Transfer cooling rack to refrigerator briefly to set choclate, and Enjoy!
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