Decadent Vegan Chocolate Truffles: A Sweet Escape
Hey there, fellow dessert enthusiasts! Are you ready for a sweet treat that's not only delicious but also kind to your body? I'm talking about vegan chocolate truffles that are so good, they'll make you forget all about those heavy, dairy-laden versions. And guess what? They're surprisingly easy to make!
Truffles, those little balls of chocolate heaven, have a fascinating history. Legend has it that a French chef's apprentice made a happy mistake by accidentally pouring hot cream into chocolate. And just like that, a legend was born. Nowadays, most of those are rolled by hand making them seem luxurious and expensive. But fear not, you can make your own at home.
Forget the idea that truffles are for fancy chocolatiers! In our kitchen, we're keeping it real and accessible. We've swapped out butter and cream for coconut milk and a touch of coconut oil (don't worry, you won't taste the coconut) resulting in a treat that's lighter yet bursting with flavor. We're talking 50kcals a piece, which means you can have two.. maybe three ;).
But the best part? This recipe gives you TWO ways to enjoy these little beauties:
Classic Chocolate Bliss: Stick to the basic recipe for pure, intense chocolate flavor that will melt in your mouth. Seriously, these are seriously addictive.
Winter Spiced Warmth: For a twist add warm spices to the base mix. Perfect for a cozy night in or as an edible gift for your loved ones (chocoholics, I'm looking at you!)
Ready to get rolling? Let's make some truffles!
Recipe: Vegan Chocolate Truffles Two Ways
Prep time: 30 minutes Cook time: 5 minutes Yields: 25 truffles
Ingredients
Base Recipe
- 125g dark chocolate (70% cocoa solids), roughly chopped
- ½ cup full fat coconut milk (from a tin)
- 1 tsp refined coconut oil
- 2 tbsp maple syrup
- 2 tbsp cocoa powder, for rolling
- 2 tsp ground cinnamon, for rolling
Winter Spiced Flavor Additions:
- Seeds from one vanilla bean
- ¼ tsp grated nutmeg
- ½ tsp ground cinnamon
- 3 pinches hot chili powder
- 2 tbsp fresh orange juice
Instructions
- Take the 100 g bar of chocolate and break into small pieces by hitting it on the counter. Finely chop the other 25 g with a knife. Place all of the chocolate into a large bowl. If making the winter spiced version add the nutmeg, cinnamon, and chili powder.
- Gently heat the coconut milk on the stove (don't boil). Add the coconut oil, maple syrup, vanilla seeds, and orange juice (only for the spiced version).
- Pour the hot coconut milk mixture over the chocolate and spices. Whisk until smooth and glossy. Be patient, it might take a bit.
- Let the mixture cool, then refrigerate for a few hours until firm. Cover it with film to prevent it from drying out.
- Scoop out a teaspoon of the mixture at a time and roll into balls using your hands. You can wet your hands slightly to make this easier.
- Mix the 2 tsp cinnamon with the cocoa powder on a plate. Roll the truffles in the mixture until coated.
- Store in an airtight container in the fridge.
Notes
- Use full-fat canned coconut milk, not the watered-down carton version.
- If you don't have maple syrup, dissolve sugar in the orange juice instead.
Variations and Serving Suggestions
- Boozy Truffles: Add a teaspoon or two of your favorite liqueur (like brandy or rum) to the mix before refrigerating.
- Nutty Delights: Roll truffles in finely chopped nuts instead of cocoa powder.
- Espresso Kick: Add a teaspoon of instant espresso powder to the base mix for a mocha flavor.
Nutritional Information (per truffle)
- Calories: 45
- Sugars: 3g
- Fats: 3g
- Saturates: 2g
- Proteins: 1g
- Carbs: 4g
Enjoy these little bites of bliss! These truffles are the perfect way to indulge in a healthy sweet treat. Share them with friends or keep them all to yourself – I won't judge!
Let me know in the comments how yours turn out! Happy Truffle Making!