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.
Author: Charlie Trotter
Serves: 80 truffles
Ingredients
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
Instructions
In a food processor, combine cashew butter, maple syrup, cocoa powder, vanilla seeds and nama shoyu and process until smooth and thick.
Pour into a shallow container and cover and refrigerate for 4 hours.
Using a melon baller, scrape truffle base into small balls.
Fill or roll chocolate truffles with spices, seeds, nuts or dried fruits of your choice.
Shape as desired (rounds, pear-shaped, nougat, or cylinders).
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-desserts/mignardises-vegan