Vegan Dark Chocolate Truffles
Vegan Dark Chocolate Truffles are dairy-free, super rich, not overly sweet, and a dark chocolate taste that is accented by fresh, tart cranberries. These will surely impress not only you, but also your guests.
Servings: 12 -14 truffles
Calories: 152kcal
Ingredients
- 1 1/2 bars of 3.16 oz 69-70% dark chocolate bar (OR measure 135g. Make sure to use a good quality chocolate that you love the flavor, since this will affect the final flavor.)
- 1/4 cup (60g) lite coconut milk, room temp or slightly warm (can shaken well before measuring)
- 1/16 fine sea salt
- 2 tablespoons maple syrup, room temperature
- 1 1/2 tablespoons raw cashew butter, room temperature (use sunbutter for nut-free)
- 1/4 teaspoon finely ground espresso powder
- 1/2 teaspoon vanilla extract
- 12-14 fresh cranberries (or you can use blueberries or cherries, or just LEAVE OUT)
- Coating options: Cocoa powder, powdered sugar, nuts, etc.
NOTE
- Make sure to weigh the chocolate or use the correct size bars for accurate results. Too much chocolate or not enough will alter the perfect smooth truffle texture.
- I use this scale.
Instructions
- Finely chop your chocolate bar or use 69-70% dark chocolate chips. Add them with the milk only to a large microwave or heat-safe bowl. Either melt over a double boiler or heat in the microwave for 30 seconds, then 15 seconds and stirring in between until almost all melted, being careful not to burn. Stir or whisk until completely smooth and all the chocolate is completely melted.
- Add all of the remaining ingredients, except the cranberries. Whisk or stir until completely smooth.
- Place in the fridge for at least 6-8 hours or more until it is completely firm and solid. Or even better, make the chocolate the day before you want to make the truffles, so they have all night to set.
- If you want plain dark chocolate, which I often do, just omit the cranberries, After it is completely chilled and set, using a melon scoop or small cookie scoop to form balls in your hands and press an indention with your finger into the center. Add a cranberry and form the chocolate around it, pressing it together. It's best to choose the smallest of the cranberries. If you don't like cranberries or just want all dark chocolate, then they are fabulous that way too!
- Roll into your preferred coatings. I did some in cocoa powder (my favorite because it's extra chocolatey!), some in powdered sugar and some in crushed pistachios. As they sit, the first coating will soak a bit into the truffle, so you can do a 2nd coating if you like. Doing a variety makes them look very festive and beautiful on a table.
- Keep them stored at room temperature for the perfect, smooth texture. This makes 12-14 truffles, so if you are serving a large party, then double the recipe.
Notes
- NUT-FREE: Use sunbutter for nut-free.
- MILK SUB: If you don't want to use coconut milk, make sure to use another really creamy milk like oat milk or else the truffles will be less rich and maybe too soft.