These are the absolute BEST vegan chocolate truffles, anywhere, ever! No one will guess they’re vegan as they’re not lacking in flavour or texture. They’re also super easy to make and fairly healthy as far as sweet treats go. Reading the ingredients list you’d imagine them to be really coconuty but they’re not. They basically taste of chocolate with a very subtle coconut flavour.
The texture is exactly like a normal chocolate truffle but I’ve used coconut milk instead of cream and coconut oil in place of butter. You could sub the coconut oil with cacao butter and booze them up with a couple of tablespoons of your favourite liquor in place of the vanilla. Toppings are totally up to you. I tried: cacao, hazelnuts, coconut, cacao nibs and bee pollen. The hazelnuts are my favourite ☺
300 ml Tinned coconut milk
450 g Dark chocolate (the darker the better – I used 100%)
3 tbl Coconut oil
150 g Coconut palm sugar (adjust quantity according to how bitter your choc is)
2 tsp vanilla bean paste, or vanilla extract
2 tbl Cacao powder
1 handful of desiccated toasted coconut (optional)
1 handful of toasted chopped hazelnuts (optional)
2 tablespoons cocoa powder (optional)
2 TBL Bee Pollen (optional)
Heat the coconut milk over a gentle heat. 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. Pour the coconut milk over the ingredients in the bowl and stir gently until the chocolate and coconut oil have melted and combined.
Cover the bowl with cling film and put in the fridge for 3-4 hours to harden up.
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.