Description
Rich, decadent vegan chocolate truffles with sweet dried cherries, coated in cocoa powder. A perfect treat!
Ingredients
Scale
- 1 (13.5 ounce) can full-fat coconut milk, refrigerated overnight
- 1/4 cup unsweetened cocoa powder, plus more for dusting
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1 cup vegan dark chocolate chips (at least 70% cacao)
- 1/2 cup dried cherries, finely chopped
- Optional toppings: chopped nuts, shredded coconut, cacao nibs
Instructions
- Carefully open the refrigerated can of coconut milk. Scoop out only the thick coconut cream into a medium-sized saucepan, leaving the watery liquid behind.
- Add the cocoa powder, maple syrup, vanilla extract, and sea salt to the saucepan with the coconut cream.
- Place the saucepan over medium heat. Whisk the mixture constantly until everything is well combined and smooth (3-5 minutes).
- Add the vegan dark chocolate chips to the saucepan. Continue whisking until the chocolate is completely melted and the mixture is glossy and smooth. Be careful not to overheat the chocolate.
- Remove the saucepan from the heat and stir in the finely chopped dried cherries.
- Pour the chocolate cherry mixture into a bowl.
- Cover the bowl tightly with plastic wrap, pressing the plastic wrap directly onto the surface of the chocolate mixture. Refrigerate for at least 4 hours, or preferably overnight, until firm enough to scoop.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Remove the chilled chocolate cherry mixture from the refrigerator. Using a small cookie scoop or a spoon, scoop out portions of the mixture (about 1 tablespoon per truffle).
- Gently roll each portion of the mixture between your palms to form a smooth ball. If the mixture is too soft to roll easily, return it to the refrigerator for another 30 minutes to firm up further.
- Place each rolled truffle onto the prepared baking sheet.
- For firmer truffles, you can chill the formed truffles in the refrigerator for another 30 minutes before coating them.
- Place the cocoa powder (or your chosen coating) in a shallow bowl or plate.
- One at a time, gently roll each truffle in the cocoa powder (or your chosen coating) until it is completely covered.
- Gently tap off any excess coating.
- Place the coated truffles back onto the prepared baking sheet.
- Repeat steps 2-4 until all the truffles are coated.
- Refrigerate the coated truffles for at least 30 minutes to allow the coating to set and the truffles to firm up.
- Once chilled, the truffles are ready to serve!
- Store the truffles in an airtight container in the refrigerator for up to 1 week. You can also freeze them for up to 2 months. If freezing, thaw them in the refrigerator before serving.
Notes
- The key to amazing vegan truffles is using high-quality ingredients.
- The coconut milk needs to be nice and cold so we can easily separate the cream from the watery liquid. Don’t skip the overnight refrigeration step!
- Be careful not to overheat the chocolate, as it can seize up.
- If the mixture is too soft to roll easily, return it to the refrigerator for another 30 minutes to firm up further.
- For firmer truffles, you can chill the formed truffles in the refrigerator for another 30 minutes before coating them.
- Store the truffles in an airtight container in the refrigerator for up to 1 week. You can also freeze them for up to 2 months. If freezing, thaw them in the refrigerator before serving.
- Customize your truffles by adding a liqueur, different extracts, spices, dried fruits, or nuts.
- If the truffle mixture is too soft, return it to the refrigerator for a longer period of time. You can also add a tablespoon of cocoa powder to help thicken it up.
- If the truffles are too sticky, lightly dust your hands with cocoa powder before rolling them.
- If the coating is not sticking to the truffles, make sure the truffles are cold enough. You can also lightly dampen the truffles with a little water or plant-based milk before rolling them in the coating.
- If the chocolate seizes up while melting, try adding a teaspoon of coconut oil or plant-based milk to help smooth it out. Be careful not to overheat the chocolate.
- Prep Time: 20 minutes
- Cook Time: 5 minutes