A vegan valentine’s treat: dairy-free chocolate truffles recipe!
3 variations for you to choose from for the base…
1. Simple dark chocolate base
2. DIY cocoa butter base
3. Whole foods date base
Then, add your mix ins and dust for a professional finish!
Most chocolate truffles use heavy cream to get that dense, soft center – so for this vegan chocolate truffles recipe we’ll use coconut milk. This creates the same creaminess, without the dairy.
Try the optional raspberry and maca for a flavor and nutritional sensation.
Raspberry Maca Triple Chocolate Truffle Recipe
Ingredients
Option 1: DIY Cocoa Butter Base
- 1/2 cup cocoa butter
- 1/4 cup cocoa powder
- 1/3 cup coconut sugar or other unrefined sugar
Option 2: Simple Dark Chocolate Base
- 1 cup dark chocolate melted
Option 3: Whole Foods Date Base
- 3/4 cup medjool dates pitted
- 1/4 cup cocoa powder
Mix Ins
- 1/3 cup coconut milk canned
- 1/2 cup raspberries fresh or frozen, thawed
- 1/4 cup cocoa nibs
- 2 Tbsp maca powder
Dusting
- 1 Tbsp cocoa powder
- 1 Tbsp ground almonds or coconut flour
- 1 Tbsp coconut sugar or other unrefined sugar
Instructions
Option 1: DIY Cocoa Butter Base
- You may want to melt the cocoa butter if it's cold in your kitchen, and then mix in the other ingredients for the base. Or you can put in a food processor or small blender, stirring frequently until smooth.
Option 2: Simple Dark Chocolate Base
- Melt the chocolate in a double boiler, or small pot if you stir constantly.
Option 3: Whole Foods Date Base
- Remove the pits from the dates, and puree with the cocoa powder until smooth.
Mix Ins
- Add the coconut milk, rasberries, nibs and maca powder to your base of choice. You can either stir together in a pot on low heat until fully mixed in together, or puree/pulse in a food processor or small blender, stirring frequently until just combined.
- Put the mixture in the fridge to set for about 20 minutes.
- Form the chilled mixture into small balls, and lay each on a baking sheet lined with a non-stick mat or parchment paper.
Dusting
- Stir together the cocoa, ground almonds and sugar, rolling each truffle in the powder as you form them.
Video
Notes
6 Comments
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Look amazing – need to get cacao butter to try though – might try a small taster with almond butter but all the other ingredients.-
Author
That would be great Janet! Or try one of the other variations, the cocoa butter is just for the one version.
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Love:-) it!
Pingbacks
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[…] Coconut or almond milk work just fine, and there are lots of recipes out there – like my raspberry maca triple chocolate truffles. They look (and taste) especially lovely covered in coconut, ground almonds or cocoa […]
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[…] if you don’t want to use oil, then try pureeing a banana with cocoa/carob powder or making the date-based option for my chocolate truffles – they’re my go-to chocolatey treats if I want something without sugar or […]
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[…] Get the recipe! […]
[…] Coconut or almond milk work just fine, and there are lots of recipes out there – like my raspberry maca triple chocolate truffles. They look (and taste) especially lovely covered in coconut, ground almonds or cocoa […]
[…] if you don’t want to use oil, then try pureeing a banana with cocoa/carob powder or making the date-based option for my chocolate truffles – they’re my go-to chocolatey treats if I want something without sugar or […]
[…] Get the recipe! […]
