Blissfully elegant. Indulgent. Decadent. And delicious.
These vegan chocolate truffles topped with coconut, chopped pistachios and dried cranberries are easier to make than you think. Plus, they make for a great gift and are perfect for any special occasion!
Vegan Chocolate Truffles
Product
Unsalted Original Butter
Servings
1
Total Time
4 hours 5 Mins
Blissfully elegant. Indulgent. Decadent. And delicious.
These vegan chocolate truffles topped with coconut, chopped pistachios and dried cranberries are easier to make than you think. Plus, they make for a great gift and are perfect for any special occasion!
Ingredients
Truffles:
-
¾ cup coconut cream
-
1 ½ cup chopped dark chocolate or chocolate chips
-
2 tbsp Unsalted Original Nuts For Butter
-
2 tbsp cacao powder
Topping options:
-
Holiday sprinkles
-
Coconut
-
Cacao powder
-
Chopped pistachios
-
Dried cranberries
Directions
In a small saucepan heat coconut milk, chocolate, and Unsalted Original Nuts for Butter over low-medium heat. Stir constantly until the chocolate is completely melted. Add the cacao powder and quickly whisk in until there are no more clumps.
Pour the chocolate truffle mixture into a bowl and set aside to chill to room temperature. Once the temperature has come down, transfer to the fridge to continue chilling and setting for 3-4 hours.
Once the mixture has set, scoop 1-2 tbsp of the mixture and set onto a lined baking sheet. Roll the scoops into balls with the palms of your hands and place back on the lined baking sheet.
Clean your hands, then roll the truffles into your favourite toppings. We used holiday sprinkles, coconut, cacao powder, chopped pistachios, and dried cranberries. You could also use your favourite nuts or seeds.
