When I think of the holidays, I dream of indulgent sweets like cookies and truffles. Maybe it’s the cold weather or the holiday spirit that puts me in the mood for them.
What I’m not in the mood for is leaving the house to brave the cold, which is why I rather make my own truffles instead of buying them.
Another plus for making my own truffles is that I get to customize what coating goes with the chocolate. For example, I’m not a fan of peanut butter and liqueur but I love toasted almonds and coconut shreds.
When it comes to truffles, I also prefer vegan milk chocolate to dark chocolate. To make my vegan milk chocolate flavorful, I used French Vanilla almond milk creamer. Other flavors like Hazelnut could work too.
VEGAN CHOCOLATE TRUFFLES
Makes 12-15 chocolate truffles
INGREDIENTS:
- 8 ounces semi-sweet vegan chocolate chunks (I used the brand “Enjoy Life”)
- 1/4 cup coconut oil
- 1/2 cup non-dairy milk (I used a French Vanilla almond milk creamer)
- a pinch of salt
- small bowl of crushed or chopped almonds
- small bowl of dried shredded coconut
- small bowl of unsweetened cocoa powder
DIRECTIONS:
- Melt chocolate chunks in a double boiler or in a metal bowl on top of a saucepan with simmering water in low heat. Keep stirring until the chocolate has fully melted.
- Add the coconut oil, non-dairy milk, and salt. Mix well.
- Turn off the heat and transfer to a 5-inch pan (I used a pyrex container)
- Let it cool until it reaches room temperature then refrigerate to chill for at least an hour.
- Using a melon ball scoop (or a small ice cream scoop or a teaspoon), scoop the chocolate then using your hands, shape the chocolate to form into a ball.
- Dip and roll each chocolate truffle to your coating: nuts, coconut shreds, cocoa powder.
- Put them in the fridge to chill for another ten minutes.
These truffles are great to serve at holiday parties. They also make excellent holiday gifts.
On my next post, I’ll show you how I wrapped my vegan chocolate truffles into a nice holiday present. Stay tuned!