These melt-in-the-mouth vegan chocolate truffles could not be easier to make. You can change the coating to your taste by playing with different spices, dried fruits and nuts to create delicious flavour combinations.
- 240 ml light coconut milk
- 300 g dairy-free dark chocolate
- Pinch of ground cinnamon, ground cloves, and ground ginger
- 3 tbsp Tree of Life Organic coconut oil
- 3 tbsp Tree of Life Organic desiccated coconut
- 3 tbsp Tree of Life Organic hazelnuts (chopped for decorating)
- 2 tbsp Tree of Life Organic cocoa powder (for decorating)
- 1 tsp vanilla extract
- Caster sugar to taste (optional)
- Pour the coconut milk into a small pan over a low heat and heat through, don’t let it boil.
- Break the chocolate into chunks in a bowl, add the coconut oil, then pour over the coconut milk and stir gently until everything is melted together.
- Stir in the vanilla and the spices and caster sugar to taste. Cover the bowl and place in the fridge to set for at least 4 hours. If you’re in a hurry just pop it in the freezer for an hour instead.
- When the truffle mixture is almost set, set out three plates, and spread a layer of coconut, nuts and the cocoa powder onto them.
- Using a teaspoon, scoop out little balls of the truffle mixture and roll in the palm of your hands, placing them onto a tray as you go. It’s totally up to you how you decorate them – you can roll the balls in the toasted coconut or chopped nuts, or for a simple finish, roll them in cocoa powder.
- Return the decorated truffles to the fridge for around 10 minutes to firm up, then serve.