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white plate with vegan chocolate truffles

Vegan Chocolate Truffles with Cashew Butter Filling

These truffles are chocolatly on the outside and rich and creamy on the inside. The cashew butter and oats give this truffle the perfect chewy and creamy texture. Low on sugar and raw vegan. This desert is as healthy as they come!
4.73 from 22 votes
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Course: Dessert, Snacks
Cuisine: Gluten-Free, Plant Based, Raw Vegan
Keyword: Energy Bite, Vegan Chocolate Truffle
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 18 Truffles
Calories: 77kcal
Cost: 7.00


Chocolate Coating

Cashew Oat Center


Make the Chocolate Filling

  • 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.

Make The Cashew Center

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

Coat The Truffles

  • 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!


These Truffles are best stored in the fridge.  They will last up to 10 days
Truffles will freeze for up to 3 months in an airtight container


Serving: 18Truffles | Calories: 77kcal | Carbohydrates: 7.9g | Protein: 1.9g | Fat: 4.7g | Saturated Fat: 1.9g | Sodium: 2mg | Potassium: 101mg | Fiber: 1.5g | Sugar: 2.3g | Calcium: 7mg | Iron: 2mg
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