Perfect as gifts for Christmas, Easter, birthdays, or just to say "I love you", these vegan raspberry chocolate truffles are simple to make, and bursting with flavour. Keep them for yourself, or present them to your nearest and dearest - either way, they’re guaranteed to be a hit!
Drain and rinse the cashews under cold running water, then add to the blender/processor, and blitz to a smooth paste.
Add the melted cocoa butter, 9 tbsp cocoa powder, maple syrup, vanilla, and sea salt. Blitz well, until you have a smooth paste.
Remove from the blender/processor, and decant into a bowl or storage container, then place in the 'fridge for a couple of hours to firm up.
Once firm enough to handle, divide into 40, and roll into balls.
Put the remaining cocoa powder and grated vegan chocolate into two plastic bags, add half of the truffles to each, and give the bags a good shake, ensuring the truffles are all coated.
Store in an airtight container at room temperature for up to two weeks.
I’m sure at some point, someone will ask whether other nuts can be used instead of cashews, I can tell you that almonds, peanuts, hazelnuts, and walnuts don’t work particularly well because just aren’t creamy enough, and the walnuts are too bitter. I haven’t tried other nuts though but I have a feeling that macadamias may work. If you try, do let me know in the comments below.