I’m on strike!

Vegan Strawberry Cream Truffles - Fork & Beans

I have the touch of death in the kitchen when it comes to baking as of late. I’m failing royally at everything I have a go at. It’s the endless cycle of baking gluten, egg, and dairy-free. You can never think you have arrived because there is always something new to learn, something to tweak and revise, and something to turn into a disaster.

Vegan Strawberry Cream Truffles - Fork & Beans

I need a break from sorghum flour, chia seed slurry, and xanthan gum. So old trusty candy-making comes to the rescue! Just in time for Valentine’s day, too.

Vegan Strawberry Cream Truffles - Fork & Beans

Dark Chocolate Strawberry Truffles Recipe

Raw vegan, gluten, egg, soy, and dairy-free

INGREDIENTS

  • 1/2 c. dark chocolate, melted + 1 Tb coconut oil, melted

Strawberry Cashew Cream Center:

  • 1/2 c. cashews, soak for 2 hours and drained
  • 1/4 c. water
  • 2 medium-sized strawberries, chopped
  • 1 Tb coconut oil, melted
  • 2 tsp agave
  • 1 tsp raw cacao powder (or regular unsweetened cocoa powder)

DIRECTIONS

  1. Combine all ingredients for the strawberry cashew cream in a high-speed blender.
  2. Allow to set in the fridge for 30 minutes.
  3. In a Bon-bon chocolate mold, coat with melted chocolate.
  4. Place a dollop of cashew cream in the center.
  5. Coat the rest of each mold with the melted chocolate.
  6. Freeze 10-15 minutes.
  7. Remove from molds gently and roll in raw cacao/cocoa powder. Lightly dust off.

Vegan Strawberry Cream Truffles - Fork & Beans

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