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