If you have been following this blog for awhile, you know I love truffle recipes. Since I am more of a vanilla girl, I wanted to make some Vanilla Creme Truffles. I used vanilla beans instead of extract. The vanilla beans are a must try! They add so much more vanilla flavor without the alcohol taste. These came out quite delicious. I think they would also be good without the chocolate coating. They are also a super cinch to make. If you also like truffles, you may want to try this recipe. It’s one of the most popular recipes on the blog.
These healthy truffles are vegan, gluten free and paleo. Unlike most of my other truffle recipe, this one calls for a cashew cream for the base instead of coconut butter. I used the cashew cream because I really wanted the vanilla flavor to stand out.
Vanilla Creme Truffles
Yields 10 truffles
25 minPrep Time
25 minTotal Time
- 1 1/2 cups raw cashews (soaked overnight)
- 2-3 T maple syrup
- 2 tsp ground vanilla beans
- 2 cups chocolate chips
- 2 T almond milk
- Drain the cashews and rinse. Add them to a food processor with the rest of the filling ingredients and blend until smooth. If the mixture looks a little too soft to form into cookies, place it in the fridge for 5 minutes to firm up.
- Use a cookie scoop to drop onto a lined baking sheet . Place in the freezer while you make the chocolate.
- Use a double boiler method to gently melt the chocolate and the milk. Once the chocolate mixture is smooth, use two forks to roll each ball into the chocolate and then place back on the lined baking sheet. Place the baking sheet in the freezer for the chocolate to set.
- Once the chocolate has set, you can move the truffles back to the fridge. They should last a few weeks in the fridge if you can make it that long! 🙂