I can’t begin to tell you how amazing these little beauties are, and so extraordinarily easy to make with basically two ingredients. I’ve been eating so badly recently with all the Christmas goodies and wanted to reset with some “cleaner” slightly more healthy options, I think these are just that. I would mention however that they absolutely need to be kept in the fridge – otherwise they melt – but not a problem – they don’t take up much space and believe me they don’t hang around for long. They’re Heavenly little creatures.
I had planned to cover them with a chocolate ganache and you absolutely could do that, but I changed tack and instead rolled a few of them in cocoa powder, chopped hazelnuts and organic powdered sugar and they were simply delicious. I think it just depends on how much chocolate you happen to be craving at the time. All options are highly recommended.
- For the truffles:
- 10 ounces dark vegan chocolate
- 2/3 cup coconut milk
- 1-2 drops vanilla extract
- For the ganache:
- 6 oz dark chocolate
- 1 scant tablespoon coconut oil
- Raw Cacoa powder
- Organic confectioner’s sugar
- Chopped nuts – such as hazelnuts, pistachios or walnuts
- Heat the coconut milk in a pan over a medium heat. Keep an eye on it and don’t let it boil, take it off the heat when it reaches a simmer.
- Place the chocolate in a heat proof bowl and pour over the coconut milk, very gently stir until all the chocolate has melted.
- Place- uncovered- in the fridge for about 2 hours or until set.
- Remove from the fridge and scoop out a large heaping teaspoonful of the mixture, roll into balls. If not using the ganache, eat as is or roll in the cocoa, confectioner’s powder or chopped nuts.
- To make the ganache – place the chocolate and coconut oil in a heat proof bowl and heat VERY slowly in the microwave for bursts of about 10 seconds, stir until smooth. Pour over the truffles then return to the fridge.
- Keep all the truffles in the fridge until serving.