Valentine’s Day.

Happy Valentine’s Day to you.

The giant Hallmark holiday strikes again. We will be celebrating tomorrow with dinner and friends, but I decided to make a little treat to celebrate today. Instead of having my husband spend $60 or more getting vegan chocolate shipped or flowers for the same amount that will die next week, I whipped up some homemade truffles. 

Mmmmm.

And what’s better than truffles?

Truffles rolled in chopped cashews.

Drizzled with salted caramel.

Oh my.

You know what else?

These little babies are so easy to make and you can make them in under 45 minutes.

No joke.

I hope you enjoy your Valentine’s day celebration. See you tomorrow!

Kitchen Notes:

• I made one batch as big truffles, but I found it easier to work with the smaller ones and I find that the big ones are too much chocolate (for me anyways!).
• It is super easy handling the caramel if you put it in a bag to pipe it.
• Make sure to separate the truffles and sprinkle the salt before the caramel hardens.
• Don’t worry about making the caramel look perfect. It’s more fun to just get crazy with it!
• You can buy coconut cream at Trader Joe’s, but if you can not find it, refrigerate a can of coconut milk overnight (upside down) and collect the thick cream that forms on top.

Bite-Sized Caramel Cashew Truffles

 

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Whip up some truffle delights for your Valentine’s sweetie!

Author: Mangoes and Chutney

Recipe type: Dessert

Ingredients

Truffles

• ¼ c coconut cream*
• 1 – 10 oz bag mini chocolate chips (dairy free)
• pinch sea salt
• ½ t vanilla
• chopped raw cashews, for rolling
• caramel (recipe below)
• sea salt

Caramel

• ¼ cup dairy free margarine
• ½ cup cane sugar
• ½ cup dairy free milk
• ¼ cup brown rice syrup
• ½ t vanilla
• *Coconut cream is thicker than coconut milk. You can find them at Trader Joe’s stores.

Instructions

To Make the Truffles

1. Melt the cream and chocolate over low-medium heat, then add salt and vanilla. Transfer to a container to let cool and place in the fridge for 15 minutes.
2. Using a small scoop (I used a ½ teaspoon), scoop the chocolate into balls, then roll in the crushed cashews. Move to a platter. Top with caramel and sprinkle with sea salt.

To Make the Caramel

1. Place all ingredients (except vanilla) in a saucepan
2. Bring ingredients to a boil stirring often.
3. Cook over medium heat while stirring until candy reaches 235 degrees F (soft-ball stage). If you don’t have a thermometer, cook for about 10 minutes, then drop a little in a glass of water. If the caramel is soft and is able to form a ball, it is ready.
4. Remove from heat and stir in vanilla.

Notes

It wis super easy handling the caramel if you put it in a bag to pipe it.
Make sure to separate the truffles and sprinkle the salt before the caramel hardens.
Don’t worry about making the caramel look perfect. It’s more fun to just get crazy with it!
You can buy coconut cream at Trader Joe’s, but if you can not find it, refrigerate a can of coconut milk overnight (upside down) and collect the thick cream that forms on top.

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