Recipe: Dreamy Chocolate Truffles — You Won't Believe They're Vegan!
Posted in: recipe, on 2 Dec 2016
These truffles look just as good as they taste, and you'll be amazed that they're free from dairy and refined sugar! The texture is exactly like a regular chocolate truffle, but coconut milk has been used instead of cream, and coconut oil in place of butter. From the ingredients you might be mistaken into thinking they would taste overwhelmingly of coconut, but the coconut flavour is actually very subtle.
Feel free to substitue the coconut oil with cacao butter, and if you would like to make boozy truffles, add a couple of tablespoons of your favourite liquor in place of the vanilla. And go wild with the toppings! Pictured are cacao, hazelnuts, coconut, cacao nibs and bee pollen, but what you choose to use is entirely up to you!
Huge thanks to Marvellous Superfood for sharing this superb recipe with us.
- 300 ml Tinned coconut milk
- 450 g Dark chocolate (the darker the better)
- 3 tbsp Coconut oil
- 150 g Coconut palm sugar (adjust quantity according to how bitter your chocolate is)
- 2 tsp vanilla bean paste, or vanilla extract
- 2 tbsp Cacao powder
- 1 handful of desiccated toasted coconut (optional)
- 1 handful of toasted chopped hazelnuts (optional)
- 2 tablespoons cocoa powder (optional)
- 2 tbsp Bee Pollen (optional)
- Makes: 50 truffles
- Rating: Easy
1 Heat the coconut milk over a gentle heat.
2 Chop the chocolate into thin shards with a sharp knife then put into a bowl with the coconut oil, the palm sugar and the vanilla.
3 Pour the coconut milk over the ingredients in the bowl and stir gently until the chocolate and coconut oil have melted and combined.
4 Cover the bowl with cling film and put in the fridge for 3-4 hours to harden up.
5 Put your chosen coatings in individual bowls. Scoop the truffle mixture a teaspoon at a time and quickly mould into balls in your hands. Roll in your chosen toppings. Chill until you want to eat them. Makes around 50 depending on how big you make them.