Vegan Chocolate Truffles

1308 0

In the days since cooking up these little beauties, I have been asked multiple times for the recipe and what better way to get back into blogging than to share it with you!  I will be honest, I completely, totally and utterly wung it.

I’ve made vegan, gluten, dairy and soy free truffles before so I understood the process. I used the best recipe I could find and substituted cashew cream for the casein full heavy cream. I made that first batch with added homemade caramel sauce in the ganache and drizzled on top with a sprinkling of sea salt  and they came out surprisingly well.

I had an upcoming mom’s night in approaching and I had the undeniable urge for chocolate truffles. Ever since I was a kid, Godiva truffles chained me to a lifetime obsession. I hadn’t bookmarked that original recipe and couldn’t find it nor what I felt was an acceptable alternative, so I decided to go it alone all willy nilly.

The results were phenomenal and you can not find an easier way to make these!

Vegan Chocolate Truffle

1 Package Enjoy Life Dairy/Soy Free Chocolate Chunks

1 Tablespoon Coconut Oil

1 Teaspoon Vanilla Extract

1 Can of Scooped Fat from the top of a can of full fat coconut

If you are not familiar with skimming the fat from a can of full fat coconut milk than what you are going to do is put a can of it in the fridge overnight. When you open the can you will find that the fat has risen to the top and the water is now at the bottom. Use a spoon to skim all that good coconut fat until you reach the water. You can save the water to use later in a smoothie. I have been finding recently that I have been able to skip chilling the coconut milk. If you grab a can off the shelf and shake it and do not hear it sloshing around in there and it feels a bit like a brick, than the fat is probably already separated out. If you’re concerned at all than you can’t go wrong with chilling the can.

A lot of truffle recipes will tell you to use a double boiler. I use my ghetto version as I do not own one but I also find doing it the way I do helps make a little less mess.

vegan-choc-truffles-2

Please look away from the dirty stove top.

Essentially I create my double boiler with a stainless steel bowl rested in a pot with a shallow bit of water. You’re heating the water so that the steam warms the chocolate and melts it without burning it.

Throw all of your ingredients into the bowl over a low heat. Stir the mix while it melts and incorporates, I prefer a silicon spatula for this task. Once it is all combined you can remove the bowl from the pot and put aside to cool. The bowl will be very hot. When it has cooled enough that you can handle it, pop it right into the fridge to set for at least four hours. Once the set time is up you will find a lovely ganache waiting for you to turn them into beautiful truffles.

Take your ganache and a  teaspoon or tablespoon (depending on how big you want each one) amount  to roll into balls with your hand. Or if your super cool and have a baller than you are my idol. Use a little bit of water on your hands to get them to stick less and roll nicely. Have a piece of parchment paper out to place them on while they await your finishing touches.

Once you’ve balled all of your ganache then comes the fun part. You can melt additional Enjoy Life chocolate and use a toothpick to dip each truffle one by one to coat them. After dipping I then put them on those tiny candy wrappers which I purchased at Michales. You can add sprinkles, shredded coconut (pictured), nuts (also pictured chopped walnuts). The dipping will allow these sprinklings to stick and give you that fancy store bought truffle look. If you’re not into dipping you can also just roll your ganache balls in things like raw cacao powder (pictured), or cinnamon,  or you could melt some white chocolate and drizzle it over them. The possibilities and flavor profiles are endless!

Once your truffles are all finished and stunning, return them to the fridge until you are ready to wow your guests with them. This way they maintain their integrity and do not get melty.

If you want your ganache flavored, for example you desire a raspberry chocolate truffle, than you can puree fresh raspberries and add them directly to the mixture in your double boiler bowl.

About The Author



I am a food allergy mama of 4 boys, a former fashion designer, and a master of the five point palm exploding heart technique, keeping it Fantastico.

No Comments

Leave a Comment

Your email address will not be published. Required fields are marked *