Vegan Truffles

Directions

1. 1
   Line a baking sheet with parchment paper.
2. 2
   In a medium bowl, combine the cashew cream and chocolate chips.
3. 3
   Place the bowl over a pan of barely simmering hot water.
4. 4
   Stir occasionally until the chocolate has melted and the mixture is smooth, about 2 minutes.
5. 5
   Remove the pan from the heat and whisk in the agave syrup, vanilla and orange zest.
6. 6
   Refrigerate the mixture until firm, about 1 hour.
7. 7
   With a small ice cream scoop or a tablespoon-size round measuring spoon, spoon out the mixture onto the prepared baking sheet.
8. 8
   With damp hands, roll the mixture into balls and return to the baking sheet.
9. 9
   Refrigerate until firm, about 1 hour.
10. 10
    Roll the truffles in your desired toppings and serve.
11. 11
    In a small bowl, combine the water and cashews.
12. 12
    Let soak for at least 2 hours or overnight at room temperature.
13. 13
    In a blender, blend the cashews and water at high speed until creamy and smooth, about 1 minute.
14. 14
    Yield: 1 1/3 cups