These amazing Vegan White Chocolate Truffles taste just like white chocolate, but totally dairy-free and can be made without coconut!
I love vegan white chocolate, do you? I love dark chocolate more, but white chocolate is a nice little treat once in a while. Especially a warm mug of Vegan White Hot Chocolate!
Many vegan white chocolate recipes call for coconut milk, shredded coconut or coconut butter. I do like coconut, but we all know coconut can overpower many things, especially a delicate sweet flavor like white chocolate. I don’t want my white chocolate to taste like coconut, but well, to taste like white chocolate, haha!
So, this recipe is the perfect easy vegan white chocolate flavor with the luscious, smooth, creamy texture of a truffle.
VEGAN WHITE CHOCOLATE TRUFFLES
MORE VEGAN CHOCOLATE TRUFFLES
Vegan White Chocolate Truffles (No Coconut!)
Ingredients
- 7 tablespoons (105g) melted food-grade cocoa butter (I use these discs)
- 1/4 cup (60g) creamy cashew milk or lite coconut milk or another creamy milk like oat or soy may work, room temp
- 3 tablespoons (48g) raw cashew butter (with no added oil/sugar) I make my own.
- 2 1/2 tablespoons (50g) agave
- 1/2 teaspoon vanilla extract
- 3 tablespoons (21g) powdered sugar
- 1/8 teaspoon fine salt
Note
- Weighing is super important when making chocolate, so I highly recommend a scale.
- I use this scale.
Instructions
- Weigh out the raw cocoa butter and finely chop so it is easier to melt. This is the best way to make chocolate, to weigh the ingredients, so the texture turns out accurately.
- Without a scale version: You will need to heat the cocoa butter on its own first either over a double boiler or the microwave. Heat 1 minute, stir in between every 30 seconds until almost melted. Whisk until completely smooth. Make sure your other ingredients are not cold or it will cause the cocoa butter to harden bits throughout.
- With a scale version: Add the milk and cocoa butter to a microwave-safe bowl. I do the microwave for 1 minute and then 30 second intervals, stirring in between, and just until about 90% melted. You need to be careful not to overcook or burn the cocoa butter. Alternatively, you can melt it over a double boiler.
- Once the cocoa butter is almost all melted, whisk until it is completely smooth and there are no more floating pieces left.
- Add the room temperature cashew butter, milk (if using the non-scale version), agave, vanilla, powdered sugar and salt and whisk until completely smooth. Blend it in a food processor if needed. It needs to be completely combined or the cocoa butter fat will separate in the fridge. If any bits of cocoa butter seize up, just reheat the mixture for a few seconds.
- Place the bowl in the fridge for 1 hour or until completely firm. It should be very hard. Leave to sit at room temperature until soft enough to use a cookie scoop to scoop and roll into balls, let it set out to soften some to room temperature.
- Use a small cookie scoop to form balls and roll into your hands. You should get 2 dozen or so.
- Roll and coat into your desired ingredients. Powdered sugar is the prettiest and most traditional coating, but you could also do cinnamon or chopped nuts. Store at room temperature, they will retain their perfect truffle texture.
Notes
- CASHEW BUTTER: The purpose of using raw cashew butter instead of other nut butters is for many reasons. Cashew butter is lightest in color, most neutral in flavor and is naturally sweet. Using something like almond butter would not only make it much darker, but would have a strong nutty taste, so it won't really work with another nut butter, except maybe something like macadamia. However, macadamia nuts are stronger in nutty flavor. Also, raw is important as it's only cashews. Roasted has oil added almost always and is much stronger in flavor and color, so it is not recommended.
- MILK: I've tested this both with homemade cashew milk and canned lite coconut milk (Sprouts brand) and both work. Just make sure to use a creamy milk for the best results.
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All I can say is OMG! Can you send me a package of these all made up already? (perhaps in the next 15 minutes?)
FYI I seem to get a double hit of your blog each time – It comes through twice for some reason.
You are so funny! Thank you! You mean a blog post to your email? I wonder if that’s because wordpress is still sending a new post along with my current blog…I’ll look into, it thank you for telling me!
These are so adorable!! I want to make them to put on all my holiday cookie plates. Along with pretty much every single other one of your cookie recipes! I love the different textures of the ingredients you rolled the balls in–so cute!
Aww thanks Erika!! They are so flippin easy…like 10 minutes to make the chocolate, let if firm, then roll in topping. SO easy, but such a gourmet touch! 🙂 I have 2 orders for them next week already, lol!
Wow, those are incredible Brandi, how delicious. You are really coming up with some beautiful, creative and delicious raw recipes. It takes raw to a whole new level. I can just imagine how wonderful they are.
You are so sweet Suzanne. Thank you! I’m having so much fun and really letting my creativity get all over the place in my kitchen. Don’t let the 7 ingredient short list fool you, these have amazing great depth. I dropped off a package of them to a friend earlier today and she commented specifically on their depth of flavor and how each flavor hits you at different moments. I’ve become a white chocolate fan now, lol! 🙂
Hahaha you are hilarious!!
Yuuuu…..uuuuummmm! These look absolutely divine. I love all the different coatings on the outside too. They look so beautiful!
Thank you so much Melanie! It made it very exciting to eat them with all the different coatings 🙂
Oh, you are SO sweet Uru! Thank you so much! Of course, I will go subscribe now…come to think of it, yes, I haven’t received any emails from you in a long time. What a bummer that happened!!
Brandi, these truffles were absolutely amazing! I am a white chocolate fan so I was eager to try them out. These truffles were sweet and full of flavor and the toppings were a great compliment to the flavors in the chocolate. For me, they were a perfect guiltless indulgence.
I’m so thrilled you loved them Monica!! Thank you for the feedback 🙂
Thank you so much John! Yes, I delivered them as a gift and they didn’t last long, lol! 🙂 I’m making them as a gift again next week!
Thank you so much Pavithra! Yes, for breakfast sounds like a great idea 🙂
Oh no, that is a bummer….would you mind resubscribing? I looked all through my list of subscribers and it seems your email has disappeared…really weird! Thank you!
Girl, your truffles are so beautiful! They’re perfect, delicious little gems that I wish I could pop all of them into my mouth. I’m with you on the commercial white chocolate – blech! I rarely ever eat it and whenever I do, I’m disappointed with how crappy it tastes. I can imagine how much better these taste.
That’s basically the same thing because this sesame butter is raw, so it should totally work! Let me know if you make them 🙂
I don’t think it should matter for the recipe, as long as the butter you are using is very smooth and liquidy almost, as the one I used in the recipe. It is what makes the balls texture creamy. PLease let me know if you make them 🙂
Thank you so much Kat!! Tahini is the best isn’t it?! These are super yummy and so easy to make!