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Vegan Mexican Hot Chocolate Truffles

Vegan Mexican Hot Chocolate Truffle

These Mexican hot chocolate truffles are a treat with a kick of chili at the end. Make sure to adjust the cayenne pepper down slightly if you don't want much of a kick. They are great as a snack or for a little heat on Valentine's Day. The cook time doesn't factor in the soak for the cashews or the set time in the fridge.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 18 truffles
Calories 120 kcal

Ingredients
  

  • 1/2 cup cashew cream
  • 7 oz dark chocolate (one large bar, chopped)
  • 1.5 tsp cinnamon
  • 1 tsp vanilla
  • 1/4 tsp cayenne pepper

Dusting

  • 1/2 tsp cayenne
  • 1/3 cup cocoa powder
  • 1 tsp cinnamon
  • 1 tsp sea salt

Cashew Cream

  • 1 cup cashew
  • 3/4 cup water

Instructions
 

Cashew Cream

  • Soak the cashews for 2-3 hours or until soft. They should break when pressure is applied and feel slightly soft.
  • Drain and add to the blender. Add water and blend until smooth.

Make the filling of the truffles

  • Heat the cashew cream in a pan stirring continuously. Do not let it boil and don't let it burn to the bottom of the pan. Add water if it's too thick.
  • Once it's hot, pour it over the chopped dark chocolate. Stir until all lumps are gone.
  • Stir in the vanilla, cayenne, and cinnamon.
  • Place in the fridge for about an hour to set.

Assembly

  • Mix together the cocoa powder, cinnamon, cayenne pepper, and sea salt in a medium sized bowl (large enough to roll the truffle balls around in).
  • Scoop out 1/2 tablespoon of the filling and mold it into a small ball. It should be sticky but should mold easily. If not place it back in the fridge to set. If it's super runny, try adding some cocoa powder to the bowl and mix.
  • Place the truffle filling in the bowl of cocoa and roll it around to get a thick coating.
  • Place it in an air tight container. Repeat for the remaining truffle filling.
  • If as they sit, the dusting starts to get moistened by the filling, roll the truffles in the filling again to give it a nice outer dusting.
  • Place them back in the fridge until serving.
  • The remaining can be stored in the fridge for 5 days.

Notes

Add more or less cayenne pepper to give these heat to your liking. 

Nutrition

Serving: 1truffleCalories: 120kcalCarbohydrates: 9gProtein: 3gFat: 9gSaturated Fat: 4gCholesterol: 1mgSodium: 138mgPotassium: 163mgFiber: 2gSugar: 4gVitamin A: 38IUCalcium: 17mgIron: 2mg
Keyword chocolate chili truffles, mexican hot chocolate truffles, vegan chocolate chili truffles, vegan mexican hot chocolate truffles
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