Vegan Chocolate Truffles

A vegan recipe ideal for chocolate munchies and the best companion of your afternoon coffee.

Ingredients

  • 280 g. dark chocolate, 70% cacao content or higher
  • 3 tablespoons coconut oil
  • 1 cup coconut milk
  • 1 teaspoon vanilla extract
  • Extra white and dark chocolate for coating

Instructions

  • Start by cutting the chocolate into small pieces.
  • Place the chocolate and coconut oil in a medium bowl and set it aside.
  • Heat the coconut milk in a small saucepan over medium heat until simmering.
  • Then, pour the coconut milk over the chocolate and coconut oil, and stir ever-so-gently with a rubber spatula to combine. Don’t mix vigorously or the chocolate will get grainy.
  • Add the vanilla extract and stir to incorporate.
  • Transfer the chocolate mixture to a sealed container and chill in the fridge until solid (at least 4 hours).
  • Using a small melon baller or disher, scoop out balls of chocolate.
  • Roll each ball of chocolate between your palms to form a smooth ball.
  • Coat each truffle in dark or white chocolate and keep in an airtight container for a week in the fridge, or about three months in the freezer.

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