Looking for a quick, tasty dessert that will be sure to impress at any party? This vegan dark chocolate truffle recipe is only 3 ingredients and possibly one of the easiest recipes I’ve ever made. Plus, who can pass up the health benefits of dark chocolate AND none of the extra stuff?
In the past couple of years, I’ve brought these as a stand alone dessert item, or I’ve paired them with some homemade Christmas cookies for teacher gifts. No matter how you present them, these vegan dark chocolate truffles are packed with a rich, decadent taste that is irresistible.
Now one of the best parts about this recipe, is you can us any type of chocolate you want. Bear in mind though, depending on the company you may not be able to claim they are vegan. That said, the chocolate I prefer to use is Hu Chocolate.
Despite some recent controversy around this company, I still am currently using it because of the size of the bar (it’s easy to just grab 5 bars instead of weighing the chocolate each time), the variety of flavors, and their simple ingredients. Pick your battles, especially with chocolate. I’ve dabbled with Lindt chocolate as well but again the sheer size of the bar complicates. So until further notice, this is my choice in chocolate bars.
In all, when choosing ingredients for this vegan dark chocolate truffles recipe, choose what makes most sense for you with one caveat. If you choose a chocolate that is not dark chocolate, you may find you need to adjust the rest time (and maybe the melting time.) After seeking advice from a dessert connoisseur friend of mine, she made note that a white chocolate or a milk chocolate has a lower melting point that a dark chocolate therefore your times may vary.
Now, go choose your chocolate, grab your coconut milk and cacao dust, and give this recipe a try already!
Vegan Dark Chocolate Truffles
Ingredients
- 10 oz Vegan Dark Chocolate (78% or higher)
- 1/2 cup Lite Coconut Milk
- 2 tbsp Raw Cacao Powder
Instructions
- 1. Finely chop chocolate with a knife and place in a medium size bowl.
- 2. Heat lite coconut milk in a small saucepan and place on medium heat until it simmers.
- 3. Immediately pour milk over the finely chopped chocolate pieces + cover for 3-5 minutes.
- 4. Lift cover and stir until ingredients are mixed.
- 5. Place in refrigerator for approximately 2 hours or until the mixture has begun to hard. You can tell by pressing lightly into the mixture. It should give and leave a print.
- 6. Scoop into balls and roll into the cacao dust. (Note: Avoid putting too much cacao dust on them. You'll want it to just be lightly dusted as shown in the picture.)
- 7. Refrigerate to firm up if needed.
- 8. Let sit for 10-15 minutes before serving if refrigerated for longer periods.
Notes
