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Vegan Cashew Cream Chocolates

Perfect for holidays or birthdays!

Course Dessert, Snack
Prep Time 45 minutes
Total Time 45 minutes
Servings 10 Chocolates

Ingredients

  • 225 gram Dark chocolate 7,9 ounces
  • 200 gram Cashews 1.5 cup
  • 3 tbsp Sugar
  • 1 pinch Salt
  • 2 tbsp Agave syrup
  • 80 ml Coconut oil 1/3 cup
  • 6 tbsp Water
  • Optional: a little bit of cocoa powder or cinnamon.

Other things you need: a blender, mixer or foodprocessor; a (silicone) mold; a pan; a couple of bowls and a spoon.

Instructions

  1. Soak the cashews by putting them in a bowl and filling it up with water. Soak them for at least 30 minutes. While the cashews are soaking, start boiling some water in a pan and break the chocolate in pieces in a bowl (this makes the melting part easier). When the water is boiling, put the bowl with the chocolate on top and let the chocolate melt.

    Once all the chocolate is melted, take it off the pan and poor 3/4 of the chocolate into the mold. Spread it on the sides and put the mold in the fridge. Keep the remaining chocolate warm so it stays liquid by putting it back on top of the pan on low heat.

  2. Make the cashew cream by putting all the ingredients together in your blender (or a food processor/bowl) and mix it together until it's blended. It's quite a thick cream so it's probably not going to work with every blender. If it doesn't work just use a blender stick instead.

    If you want to, you can now place the cream in different bowls and give each a different flavor. Or use vegan food coloring and give the cream different colors! This is totally optional :)

  3. Get the mold out of the fridge if the chocolate is completely dry and put the cream in there! When I made these for the first time I used a bit too much cream, so make sure there's enough room for the layer of chocolate on top.

    When you're done, put it back in the fridge for about 5 minutes. 

  4. Take the mold out of the fridge when the 5 minutes are over and poor the remaining chocolate over the cream to form the bottom of the candy. Place back in the fridge until the chocolate has hardened.

  5. Pop them out of the mold and enjoy! Make sure you give it enough time to harden, though, so they won't break when you pop them out.

Recipe Notes

It's important to make sure that you're not using too much chocolate at first, so you have enough for the bottom of the chocolates! I did mess that up a little bit and then the chocolates are very soft on the bottom. It's still very much edible - but something to keep in mind :)