Cashew Butter Chocolate Truffles

Step 1

If you would like to make your own cashew butter, click here = Homemade Cashew Butter

Step 2

Mix the cashew butter, confectioners sugar and the vegan butter together.

Step 3

Fold in the 'rice krispies'

Step 4

Put in the fridge for 1 hour so that it is easier to make balls out of the mixture.

Step 5

Scoop out 1" balls. I am still a large advocate of the candy/cookie scoop. It just makes it a quicker job. A teaspoon will work fine. After you finish scooping they are easy to round up with some swirls in the palms of your hands.

Step 6

Put the fudge balls back into the bowl and freeze 15 minutes.

Step 7

Take out a baking sheet and lay a piece of waxed paper in the bottom.

Step 8

On this place a cooling rack.

Step 9

Melt the chocolate in the microwave at half power. Stir after a minute and continue checking every minute until it is all melted.

Step 10

Now take the balls out of the freezer and roll each ball in the chocolate.

Step 11

Lift them out of the chocolate with two forks, letting extra chocolate drip back into the bowl.

Step 12

I even swipe a little bit of chocolate off the bottoms on the edge of the bowl.

Step 13

Lay the chocolate covered balls on the rack to dry.

Step 14

This time I practiced swirling the top of each ball with a toothpick to make them prettier.

Step 15

When completely cool and the chocolate has hardened remove by placing your finger under each one and pop it up off of the rack.