These incredible homemade dairy-free truffles are easy to make with just five simple ingredients and are perfect for the holidays or any occasion! Rich, chocolatey and deliciously decadent, they have the perfect melt-in-your-mouth texture and are impossible to resist. And you’d never know they’re also egg-free, gluten-free and vegan.
We’ve provided a few ideas for toppings, but feel free to choose your own.
Vegan truffle chocolate
Ingredients
For Truffles
- 1 bag of chocolate chips (Enjoy Life for Allergy Free)
- 1/4 C. coconut oil
- 2TB. water
- 1 teaspoon. pure vanilla extract
- 1/2 tsp. sea salt
For toppings:
- 1/4 C. cocoa powder
- 1/4 C. shredded coconut (unsweetened)
- 1/4 C. confectioners’ sugar
- 1/4 C. crushed pretzels (Glutino offers gluten-free)
Directions:
- Heat chocolate, coconut oil and water in a saucepan over medium, stirring until melted.
- Remove from heat and add vanilla extract and sea salt.
- Place the pan in the refrigerator (use a trivet underneath to protect the shelves) and let the mixture set for no more than 2 hours.
- Using a small ice cream scoop, scoop chocolate and quickly roll into a ball. Place it in a bowl with a topping of your choice and roll it up again.
- Refrigerate until ready to serve.
Tips:
When melting the chocolate chips/coconut milk/nut butter, you want to stop heating the mixture when the chocolate chips are almost completely melted but not quite yet. Keep stirring and let the residual heat melt them the rest of the way. This way you don’t burn the chocolate.
If you really like these treats and want to double this recipe, we recommend making two separate batches – i.e. don’t double it all in the same bowl as the mixture won’t come together with the amount added.
You can store the truffles in an airtight container in the refrigerator for about 2 weeks. They will be a little harder in consistency (but not too hard at all!).