Place the chocolate in a microwave safe bowl. Microwave in 30 second increments until melted, stirring after each time segment. When the chocolate is mostly melted, just continue stirring it until smooth rather than microwaving it longer. If you make the chocolate too hot, it will seize and clump. Set aside.
In a food processor or high powered blender, blend the cashews and water or milk until creamy.
Pour the melted chocolate in, along with the extract or peppermint oil and blend until smooth and creamy (or if you like some nutty texture, don't puree the cashews as long, leaving some chunks to them).
Spread into a wax paper lined 8 x 8 pan. I only spread it out about into 2/3 of the pan as I wanted the truffle chunks thicker. Or if you will be rolling balls, it doesn't matter which pan you use or how thick you spread it!!
Set in the freezer for about 20 minutes. When good and firm, remove the pan and lift the wax paper out. Cut into desired shapes. If rolling balls, grab a chunk and roll away in your palms!
These can be served as is or sprinkled with powdered sugar or cocoa powder for cleaner eating. HAND DIPPING:
You can also melt another 8 ounces of chocolate with 2 teaspoons of Spectrum Shortening or coconut oil and hand dip the chocolates. I like to throw a cube of the truffle mix into the melted chocolate, scoop it out with a fork, tap on the side of the container to shake off the excess, then use a wooden skewer to get it off the fork and onto the wax paper/Silpat. Cool dipped truffles on a Silpat or piece of waxed paper. Store in an airtight container in the fridge or freezer.
Vegan Chocolate Mint Truffles - aka Frangos
Amount Per Serving
Calories 127Calories from Fat 81
% Daily Value*
Saturated Fat 5g31%
Vitamin A 5IU0%
* Percent Daily Values are based on a 2000 calorie diet.