Vegan Chocolate Truffles

One of my favorite things to buy are chocolate truffles but with recent reactions to particular nuts and dairy I don’t get them anymore. Then I remembered something an old friend of mine use to say about truffles…that chocolate truffles are essentially just cream and good chocolate melted together. Building on that memory I started to sub out various types of vegan “creams” and combine it with different ratios of vegan chocolate chips.  The first few batches frighteningly resembled lumps of used coal… ugh! By the fifth batch, chocolate magic occurred and these smooth creamy chocolate bites were born.  My favorite Japanese market has green tea coated and cocoa powdered truffles. I decided to coat these truffles with the same flavors and they are delicious.

Give this recipe a try and tell me what you think!

Vegan Chocolate Truffles Recipe

Ingredients:

• 1-10 oz. bag of vegan paleo semi-sweet chocolate chips* (To make a dark chocolate truffle)
• 8 tablespoons of organic coconut cream (The best way to do this is to chill a can of full fat coconut milk and then scrape the cream off the top)
• 2-3 tablespoons of organic Matcha (green tea) powder (for green tea truffle) or organic cocoa powder (for chocolate truffle)
  

*Note: I used Enjoy Life Foods semi-sweet chocolate chips for this recipe.

Directions:

1. Heat up the coconut cream in a small sauce pan, the result that you want is to see the liquid START to simmer but NOT a roaring boil.
2. Remove the sauce pan from the heat and add in the vegan chocolate chips. Use a spoon and stir in the chocolate to melt it into the coconut cream.
3. Once all the chocolate is melted in and combined with the cream, set the mixture aside to cool and chill.
4. Then use a 1 teaspoon spoon to scoop out your mixture, quickly roll into a ball and then set on a cool plate. You can also use a small cookie scooper with a release if you do not want to roll with your hands.
5. Once all the truffles are shaped, allow them to chill in the fridge or in a cool area.
6. Take a sandwich bag, add either the matcha or the cocoa powder and toss each truffle in the bag. You can remove the excess off by shaking them in a colander on top of some parchment paper.  Take the extra powder on the parchment paper and place it bag in the sandwich bag to use again.
7. Store the truffles in an airtight container in a cool dry place, they should last for 2 weeks.

This recipe make 36 truffles, each truffle is a serving.

Vegan Chocolate Truffles

http://www.ceglutenfreefoodie.com

Clean Eating Gluten Free Foodie

Paleo

Vegan

Grain Free

Wheat Free

Dairy Free

Soy Free

Peanut/Tree Nut Free

Top 8 Food Allergen Free But Contains Coconut

21DF=1YST