Easy vegan chocolate truffles made with dark chocolate, coconut milk, and a light cacao powder finish. Perfect for a simple decadent treat!
Happy December!
Today we decorated our freshly cut blue spruce it with all of the ornaments while Harper watched with attentive curiosity.
What are your holiday traditions?
When I was little we had advent calendars that I tended to each day in December, gingerly opening the cardboard door to reveal a new festive scene.
Opening those tiny squares gave me the same instant satisfaction that crossing off a day on the calendar does on my massive wall calendar today.
Moving toward something GREAT.
So, I need to know, without the advent calendar, can we still eat the chocolates behind the open doors?
How about we truffle it out these 25 days of Christmas.
These Cacao Dusted Dark Chocolate Truffles are the perfect way sweet way to start the holiday season simply and sweetly.
The Best Vegan Dark Chocolate Truffles
Truffles.
Now that you know they’re this easy to make, you might be trufflin’ on the regular.
And hey, that’s OK, because these truffles are just three real food ingredients–
I’m talking dark chocolate, coconut milk, and raw cacao powder.
The filling is a rich and creamy chocolate ganache made with coconut milk and your favorite chocolate bar.
Then we will all of that in raw cacao powder for a minimally elegant finish.
What You Need to Make Cacao Dusted Chocolate Truffles
Here’s what you need:
- dark chocolate
- light coconut milk lite
- raw cacao powder
That’s it!
OK, so, the only “hard” part about this recipe is the prep time.
You do have to practice your patience between steps while the truffle mixture heats and chills.
Is it worth it?
YES.
One thousand percent.
The Best Chocolate For Truffles
I used Hu Kitchen Cashew Butter & Raspberry Jelly Chocolate Bar as the dark chocolate base to these creamy truffles.
This bar is perfect for a hint of cashew butter and raspberry in your truffles, but any chocolate bar will work here!
The trick is to chop the chocolate bar finely so the steaming coconut milk can do its melty magic easily.
If you don’t have coconut milk, try subbing almond or cashew in it’s place for the same result.
How to Enjoy Cacao Dusted Chocolate Truffles
These Cacao Dusted Dark Chocolate Truffles are perfect for an anytime healthy and decadent chocolate fix.
Make a big batch and stash them in the fridge or freezer as an anytime treat, or dress them up and share them with friends, family, your special someone, or the entire office.
They’d be an excellent dessert option for hosting a party or get together.
Try rolling the truffles in cacao powder for a nice light antioxidants rich finishing touch.
Some other topping ideas are: crushed chocolate, crushed nuts, dried fruit “dust”, or hemp hearts.
Enjoy!
More Vegan Truffles
-
3-Ingredient Chocolate Strawberry Truffles
-
Vegan Orange Chocolate Truffles
-
Cookie Dough Protein Truffles
-
Chocolate Strawberry Truffles
-
Vegan Ferrero Rocher Truffles
-
4-Ingredient “Superseed” Chocolate Truffles
I Want to Hear From You
If you make this Cacao Dusted Dark Chocolate Truffles recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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XO Lauren
Cacao Dusted Dark Chocolate Truffles
- Total Time: 3 hours
- Yield: 12-16 truffles
Description
Easy vegan chocolate truffles made with dark chocolate, coconut milk, and a light cacao powder finish. Perfect for a simple decadent treat!
Ingredients
- 5 Hu Kitchen Chocolate Cashew Butter & Raspberry Jelly Bars, finely chopped (or sub ~10 ounces vegan dark chocolate)
- 1/2 cup light coconut milk lite
- 2 TBSP raw cacao powder + more as needed
Instructions
- Place finely chopped chocolate in a medium-sized heat-safe mixing bowl.
- Heat the coconut milk in a small saucepan over medium heat until it starts to simmer.
- Immediately add coconut milk to chocolate bowl and loosely cover with a lid to trap the heat inside. Allow to melt completely for the next 3-5 minutes. Lift the cover and use a mixing spoon to gently stir. Continue stirring until completely melted, creamy, and smooth.
- NOTE: If, for some reason, you have unmelted pieces left, pop the mixture in the microwave for 10-15 seconds to encourage more melting.
- Set the mixture in the refrigerator to chill uncovered for 2-3 hours, or until almost completely solid.
- Use a cookie scoop, scoop out ~1 Tablespoon balls of the chilled mixture then use your hands to roll the chocolate into balls. If the truffle dough sticks to your hands, try wetting them with a splash of water before rolling out.
- Toss in balls in cacao powder to coat and shake off excess. There should be about 12- 16 truffles, depending on how large you make them.
- Enjoy truffles immediately, or refrigerate for 1-2 hours to continue to firm up.
- Store truffles covered in the refrigerator for up to one week and freeze for longterm storage.
- For best serving, let the truffles sit outside of the fridge for 10-15 minutes before serving to soften.
Notes
Adapted from Minimalist Baker
- Prep Time: 3 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined Sugar-Free
This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
Thank you, for sharing such recipe with us. I am very glad now I can easily cook homemade chocolate items.