(Recipe) Easy Vegan Chocolate Truffles

Recipe

 

Introduction

Easy Vegan Chocolate Truffles

Easy Vegan Chocolate Truffles: made with only FOUR ingredients and they’re paleo-friendly with a nut-free option!

I whipped these up last week for the first time and I’m already on batch number two. They’re a big hit around here and one of the easiest things to make from scratch. People will be impressed with you, too 😉

These delightful chocolate truffles are paleo, vegan, and made with just four ingredients. The hardest part is scooping and rolling, and that part is still easy. 

Recipe by Bakerita.com

Easy Vegan Chocolate Truffles

  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 26 truffles
Recipe dutch health store vegan chocolate truffles

Ingredients

For the truffles

  • 1 cup (6 ounces) dark chocolate, chopped or in chips
  • ⅓ cup full-fat coconut milk
  • 2 tablespoons (42g) maple syrup or other liquid sweetener of choice, more or less can be used depending on how sweet you want the truffles
  • ⅓ cup (128g) nut butter of choice, I like peanut butter, almond butter, and cashew butter here. Use a seed butter to keep it nut-free.
  • Big pinch of salt, if your nut butter isn’t salted

Optional garnishes:

  • Crushed freeze-dried raspberries
  • Crushed freeze-dried strawberries
  • Cacao powder

Instructions

  1. Add the chocolate, coconut milk, and maple syrup to a microwave-safe bowl. Microwave for 1 minute, stirring every 30 seconds. If it’s not fully melted after 1 minute, microwave in 15 seconds increments, stirring between each, until smooth.
  2. Whisk in the nut or seed butter and salt.
  3. Refrigerate for two hours or until firm all the way through.
  4. Use a small scoop (I used a two teaspoon cookie scoop) to form small truffles, rolling between your hands to make the ball shape. Place on a plate or small baking sheet. Repeat until all the chocolate mixture is used.
  5. Place your garnishes in small bowls and roll the truffles in them to coat the outside of the truffles until all are coated.
  6. Store in a jar or airtight container in the refrigerator. They will keep for a few weeks.

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