If it has chocolate… then sign me up!
Somedays you just want a chocolate-y dessert that isn’t just block chocolate, then these are perfect. And you can prepare a big batch and store in the fridge for when you want to eat 1 or 2… or more!
Or you could make a big batch for when inviting friends or family over. Also, i am pretty sure you could switch to white chocolate and maybe add some vanila or coconut or why not even go for some licquorice powder or PB powder? It is just to experiment and try 🙂
There are many who have made these truffles, so it is no new recipe – and the main recipe came from Minimalist baker. Below you will see the recipe 🙂
c.a 200g vegan chocolate
90ml coconut milk (well mixed – or use just the coconut cream part)
Optional (but recommend!) some vanilla powder or why not some chilli powder or some sea salt!
Cacao powder to cover in
Begin by grating or chopping the chocolate finely – the smaller pieces, the easier it melts.
Measure out c.a 90ml coconut milk and heat in the microwave on full heat for c.a 30-45 seconds. It should be warm, but not boiling.
Then pour the coconut milk over the chocolate and cover with a plate or towel, to trap the heat in. Allow to stand for 3-5 minutes.
Then stir slightly, to make sure the chocolate is fully melted – if not, heat in the microwave in ten second sessions until melted.
Place in the fridge and allow to chill for atleast 3-5+ hours.
Once the mix has chilled and hardened (should be solid), you can roll it into balls and cover in ex. cacao powder, crushed nuts, coconut shreds etc
Eat and enjoy!
At the same time i made these chocolate truffles, i also made some peanut butter cups…. because you can never have enough chocolate!
The recipe is incredibly simple, and doesn’t need much of a recipe.
Chocolate (c.a 200g)
Pinch of salt
Peanut butter cup molds
Melt the chocolate with c.a 1/2-1tbsp coconut oil. Then add a little of the melted chocolate to the bottom of the molds, then place in the freezer to cool. After c.a 5 minutes, take the molds out, add some peanut butter to each mold and cover with the remainder of the melted chocolate. Place back into the fridge or freezer and allow to completly harden for a few hours.