Mignardises (Vegan Truffles)

Mignardises (Vegan Truffles)
Prep time
Total time
This recipe was created by world reknown chef Charlie Trotter, and is featured in the cookbook Great Chefs Cook Vegan (Gibbs Smith 2008). Reprinted with permissions.

This is a very easy recipe to make, but allow 4 hours for chilling.
Serves: 80 truffles
  • 1 cup raw cashew butter
  • 1 cup maple syrup
  • 1 cup cocoa powder
  • ½ teaspoon vanilla seeds scraped from vanilla bean
  • 1 tablespoon nama shoyu (raw soy sauce)
  • Variety of coatings such as coconut, sesame seeds, crushed pumpkin seeds, cayenne pepper or chopped dried fruit
  1. In a food processor, combine cashew butter, maple syrup, cocoa powder, vanilla seeds and nama shoyu and process until smooth and thick.
  2. Pour into a shallow container and cover and refrigerate for 4 hours.
  3. Using a melon baller, scrape truffle base into small balls.
  4. Fill or roll chocolate truffles with spices, seeds, nuts or dried fruits of your choice.
  5. Shape as desired (rounds, pear-shaped, nougat, or cylinders).

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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