Preparation Time: 2 hours, 25 minutes

This vegan chocolate truffle recipe is one of the tastiest, most worthwhile dessert recipes you can make. If you are ever in charge of providing refreshments for an event, whip up a batch of these and you'll impress everyone!

This vegan recipe, just like every other vegan recipe of the day, is not one of my own, but one contributed by passionate vegans from the community. If you would like your recipe featured on my blog, please email it to jackalhead@live.com along with a picture of it.

Ingredients:

1. cocoa powder

2. 1 lb. bittersweet chocolate

3. 3/4 cup cold water

4. 3/4 cup raw cashews

Directions:

1. Pour your cold water and cashews together in a blender and blend at high speed for 2 minutes.

2. Use a spoon to scrape down the sides of the inside of the blender and blend it again for an additional minute. Repeat this step until the mixture has become a heavy cream-like consistency.

3. Use a double boiler to heat your 1 lb. of bittersweet chocolate until it is completely melted. Allow the chocolate to cool a bit, when done, until it becomes easy to work with.

4. Fold your cashew cream into the chocolate. Be sure not to stir too fast or you may form bubbles.

5. Set your mixture in the refrigerator and allow to cool for 2 hours.

6. To form each truffle, scoop out a small bit of the mixture and roll it into a ball in a surface of cocoa powder. If you have shavings of coconut or crunched up nuts, you can also roll them in that for added flavor. In this example, we rolled them in chunks of nut. Store it in the fridge or the freezer. Repeat this step until you have used up all of your mixture.

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