EASY DAIRY-FREE/VEGAN CHOCOLATE TRUFFLES
Just in time for Valentines/Galentines Day! We’re making healthy chocolate truffles.
Makes about 34 tablespoon-sized truffles (or half the batch to make just 17)
TRUFFLES:
► 1 can of coconut milk, chilled overnighat (See below*)
► 2 cup (340g) chocolate of choice**
► 2 tbsp maple syrup, or more to taste.
► 1 tsp vanilla
TOPPINGS
► 1/2 cup cocao powder
► 1/2 cup crushed almonds
► 1/2 cup crushed pistachios
► 1/2 cup desiccated coconut
(optional substitutes: chocolate sprinkles or peanuts would be amazing too. Or feel free to dip them in some melted dark chocolate!!)
*Put your can of coconut milk into the fridge the day before. This allows the thick part to solidify and make it easier to take the thickest portion for our truffle filling.
**Use your favourite dairy-free/vegan chocolate or sugar-free chocolate to make these df/v or sf! (Today we’re using maple syrup/coconut sugar sweetened vegan/df dark chocolate for this.)
WATCH THE FULL VIDEO HERE: https://youtu.be/JqLYIUnE0IQ
INSTRUCTIONS
1️⃣ Take your chilled can of coconut milk out of the fridge and scoop off 1 cup of the solidified portion. If you don’t get a full cup of coconut cream from the can, top up your measuring cup with the liquid for a full cup. (The brand I like to use ends up almost entirely solid so I was able to use 1 full cup coconut cream which helps your truffles set nicely.)
2️⃣ Combine coconut milk, chocolate, 1 tbsp maple syrup and vanilla in a microwave safe bowl and microwave in 30sec intervals until fully melted, and smooth
3️⃣ Stir well, then taste for sweetness and add 1-2 tbsp more of syrup if desired.
4️⃣ Refrigerate until truffle filling has thickened
5️⃣ Scoop filling into 1 tbsp portions, roll into balls, then roll in cocao powder, coconut, or chopped nuts or chopped freeze dried berries.
Store in refrigerator
6️⃣ Enjoy!
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