4-Ingredient Vegan Truffles
Ingredients
- 1 cup full-fat coconut milk, mixed well
- 20 oz dark chocolate, chopped
- 1 teaspoon vanilla extract
- kosher salt, to taste
Toppings
- cocoa powder
- pistachio, crushed
- unsweetened coconut flake
- hazelnut, crushed
- freeze-dried strawberry
- matcha powder
Preparation
In a small saucepan over medium heat, bring the coconut milk to a simmer.
Pour the warm coconut milk over the chopped chocolate in a heatproof bowl and stir until melted and smooth.
Add the vanilla and salt and use a rubber spatula to combine.
Cover and cool in the refrigerator for 2 hours, until set; press with a fingertip to check for indentation and avoid over-chilling.
Using a 1 tablespoon measuring spoon, portion out the truffle mixture and place onto a baking sheet.
Roll each truffle between your palms to create a sphere; hands may get messy, and tackiness helps toppings stick—if too soft, chill for 10 minutes.
Roll the truffles in your toppings of choice.
Serve immediately or refrigerate for 1 hour for firmer truffles; store uncoated truffle balls in the fridge for up to 10 days and coat just before serving.
