Cashew Truffles Food

VEGAN TRUFFLES

Steps:

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

CASHEW TRUFFLE SURPRISE

Steps:

• Cook and stir chocolate and cream in saucepan on low heat until chocolate is completely melted. Stir in vanilla. Refrigerate 1 hour or until firm. Meanwhile, reserve 30 nut halves. Finely chop remaining nuts.
• Shape chocolate mixture into 30 (1-inch) balls with melon baller or teaspoon. Insert 1 nut half into center of each ball; reshape ball to enclose nut. (Balls need not be perfectly round.) Roll in chopped nuts.
• Place in waxed paper-lined rimmed baking sheet. Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator. Remove from refrigerator 30 min. before serving to soften slightly.