Vegan Nama Chocolate
A vegan take on this classic Japanese treat! These rich and creamy chocolate truffles literally melt in your mouth!
Ingredients
Cashew Cream
- 1/2 cup cashews soaked overnight
- 1/2 cup water
Nama Chocolate
- 150 g dark chocolate
- 90 g cashew cream
- 1 tbsp liqueur of choice optional
- 1 tbsp vegan butter
- 2 tsp cacao powder for dusting
Instructions
Cashew Cream
- Drain the soaked cashews and transfer them to a blender. Add the water and blend until fully smooth, about 1 minute.
Nama Chocolate
- Line two 3-inch square pastry cutters or one 3x6-inch rectangle cutter with parchment paper. Another option is to use a small baking dish.
- Finely chop the dark chocolate and transfer it to a small mixing bowl.
- Heat the cashew cream (only 90g, not the whole batch of cashew cream) over medium heat in a small saucepan. Just before it comes to a boil, pour the hot cashew cream over the chopped dark chocolate and stir until the chocolate is fully melted.
- Stir in the liqueur if using, and the vegan butter. Once fully combined, pour the ganache into the lined pastry cutters, or baking dish. Tap the baking dish a few times on the counter to remove air bubbles.
- Refrigerate for at least 3 hours or until the ganache has firmed up.
- Remove the chocolate from the baking dish. Run a large knife under hot water and pat it dry with a kitchen towel. Repeat this step before every cut. Cut the chocolate into 1-inch squares.
- Using a fine sieve mesh, sprinkle cacao powder all over the top of the squares of chocolates. Transfer the chocolates to a plate or box and store them in the refrigerator.
- Nama chocolates are best served chilled. It will keep for up to 5 days in the refrigerator.
Notes
You will have leftover cashew cream, use to make more nama chocolate or stir in curries, soups, etc. Cashew cream will keep for up to 4 days in the refrigerator.
Nutrition
Serving: 1 nama chocolate | Calories: 61 kcal | Carbohydrates: 3.7 g | Protein: 1.1 g | Fat: 5 g | Fiber: 0.6 g | Sugar: 2.5 g
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