Vegan Strawberry Chocolate Truffles


How to make this recipe

• 20 g raw cashews
• 20 g cacao butter
• 3 Teaspoons of Wooden Spoon No Added Sugar Strawberry Spread
• 1 teaspoon vanilla extract
• Salt, to taste
• Optional: pinch of dried beetroot powder (for colour)
• 2 teaspoons cacao powder, for dusting (or cocoa powder)

1. Soak cashew nuts in cold water overnight or in hot water for 15 minutes
2. Drain soaked cashews and add to a food processor along with the cacao butter, strawberry jam, vanilla, salt (and dried beetroot powder if using)
3. Whizz until completely smooth
4. Taste and adjust amount of strawberry jam if necessary
5. Put the mixture (keeping it in the food processor but you can transfer to a bowl if you wish) into the fridge and leave for 4-5 hours to harden – the mixture should be hard enough to easily shape into balls
6. Sprinkle cacao powder onto a plate
7. Use two teaspoons to make teaspoon-sized balls of the mixture, then use your hands to roll the mixture in the cocoa powder
8. Repeat for the rest of the mixture
9. Keep truffles in an airtight container in the fridge for up to a week