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Divine Chocolate Truffles

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Created by pastry chef Teresa Ewing, these vegan truffles feature some imaginative coatings. This recipe took third place in Divine Chocolate's recipe contest.

At a glance

about 25 truffles


Choose your measure:

  • 3/4 cup cashews
  • 3/4 cup cold water
  • 2 2/3 cups 70% dark chocolate, like Guittard Bittersweet Chocolate Onyx Wafers (plus more for dipping)
  • toasted black and white sesame seeds (for rolling)
  • toasted coconut (for rolling)
  • Matcha tea (for rolling)
  • chopped pistachios (for rolling)


  1. Combine the cashews with cold water, and let soak for 2 hours.
  2. Place the soaked cashews and water in blender or food processor, and process on high speed until the mixture is the consistency of heavy cream. Set aside.
  3. Melt the chocolate gently, in a microwave or over a low burner. Allow the melted chocolate to cool until it's comfortable to work with.
  4. Fold in the cashew "cream," making sure not to stir too fast, so you don't create bubbles. Stir until smooth. Pour the mixture into a shallow dish, and refrigerate until it's set (2 hours or more).
  5. Once the chocolate is set, scoop out 1-ounce truffles; a small cookie scoop works well here. Roll in your hands to smooth, and place onto a parchment-lined baking sheet.
  6. Chill in the refrigerator for 5 minutes, while you place the sesame seeds, toasted coconut, chopped pistachios, and green (Matcha) tea in small dishes for rolling.
  7. Meanwhile, melt some more 70% chocolate to coat the truffles. Cool slightly, and transfer chocolate into a small bowl.
  8. Remove the shaped truffles from the refrigerator and, using a fork, dip into melted chocolate, twirling to coat evenly. Tap on the side of the bowl to remove excess chocolate.
  9. Coat truffles in seeds, toasted coconut, pistachios, or green tea, and set on a wire rack to harden, transferring them briefly to the refrigerator to set the chocolate.