Vegan chocolate truffles
These vegan chocolate truffles are a delicious alternative to conventional store truffles, which as a rule contain dairy. Truffles are traditionally made with cream. In this recipe I use coconut milk instead of cow’s milk cream. It is important to use full-fat canned coconut milk. Leave it in the refrigerator overnight before use. And only use the white part of the coconut milk (which will rise naturally to the surface after a night in the refrigerator). And to my taste cashew butter or this home-made nut-n-seed butter are the best for this recipe.
Rolling truffles is a matter of experience. The more you make, the faster it goes. They don’t have to be perfectly round. It is actually nice when you can tell from the shape that they are made by hand, don’t you think? Your hands will get very dirty rolling truffles. So, you could use thin kitchen gloves (they must be hygienically clean, of course).
- Ingredients
- 80 g full-fat coconut milk
- 50 g maple syrup or agave syrup
- 25 g melted cocoa butter or deodorized (no flavour) coconut oil
- 25 g nut butter
- 25 g pure cocoa powder + extra for rolling truffles
Method
Place all ingredients in a food processor and process until you have a smooth chocolate mass without lumps.
Pour the chocolate mass into a bowl. Cover with kitchen foil. Make sure that the foil is firmly attached and that there are no holes. Otherwise, you will get condensate in the truffles, or droplets of water, and we don't want that! Place the bowl in the refrigerator for at least 4 hours (I usually leave it there overnight).
Place a tablespoon of pure cocoa powder on a flat plate. Remove the bowl with truffle paste from the refrigerator.
Take 1 teaspoon of the chocolate mass and roll a truffle with your hands. Then roll the truffle in the cocoa and place on a clean plate with a flat surface. When the truffles are ready, put them back in the refrigerator for an hour.
Remove the truffles from the refrigerator a few minutes before serving. It's nice if they come up to temperature. But if they are exposed to room temperature for more than fifteen minutes, they actually become too soft.