Vegan Truffle Recipe

Easy to make with just five simple ingredients, these incredible homemade dairy free truffles are perfect for the holidays or any occasion! Rich, chocolate-y and delightfully decadent, they have that perfect melt-in-your-mouth texture and are impossible to resist. And you’d never know they’re also egg free, gluten free and vegan.

We have provided a few ideas for toppings – but feel free to choose your own.

Vegan Truffle Chocolate

Ingredients

For Truffles

• 1 bag chocolate chips (Enjoy Life for Allergy-free)
• 1/4 C. coconut oil
• 2 TB. water
• 1 tsp. pure vanilla extract
• 1/2 tsp. sea salt

For Toppings:

• 1/4 C. cacao powder
• 1/4 C. shredded coconut (unsweetened)
• 1/4 C. confectioner sugar
• 1/4 C. crushed pretzels (Glutino offer gluten-free)

Directions:

1. Heat chocolate, coconut oil and water in a saucepan on medium, stirring just until melted.
2. Remove from heat and add in vanilla extract and sea salt.
3. Place saucepan in refrigerator (use a trivet underneath to protect shelving) and let mixture set for no more than 2 hours.
4. Using a small ice cream scoop, scoop chocolate and quickly roll into a ball. Place in bowl with topping of choice and roll again to coat.
5. Refrigerate until ready to serve.

Tips:

When melting the chocolate chips / coconut milk / nut butter, you want to stop heating the mixture when the chocolate chips are almost completely melted but not quite. Keep stirring and let the residual heat melt them the rest of the way – this will ensure you don’t burn the chocolate.

If you really like these treats and want to double this recipe, we suggest making two separate batches – i.e. don’t double it all in the same bowl as the mixture won’t set up correctly with the added bulk.

You can store the truffles in the fridge for about 2 weeks in an airtight container. They will be slightly harder in consistency (but not at all too hard!).