Vegan Chocolate Truffles with Cashew Butter Filling

Step 1

Over a double boiler melt cocoa butter. Once melted turn off the heat. While Whisking add in the cocoa powder and powdered sugar. Whisk mixture until its velvety smooth. Set in the fridge while you make the balls.

Step 2

In a food processor combine oats, flaxseed, maple syrup, and cashew butter. Grind on the highest setting until one large ball of dough forms.

Step 3

Using a Tablespoon measure out 18 segments of dough. Roll each tablespoon of dough into a ball with your palms. Place on a parchment lined baking sheet.

Step 4

Remove the chocolate from the fridge. Roll the balls in the chocolate coating and place them back on the baking sheet. Allow to set in the fridge for 10 minutes. Enjoy!