You couldn’t twist my arm enough to make me eat one of these creamy chocolate truffles right now.
I know what you’re thinking…Who are you and what have you done with Ange?
Well, the reason for my truffle aversion right now is a little something called a hangover…of the red wine kind. Here I was doing so well eating healthy all weekend and then I went a bit crazy with the booze. You win some, you lose some. :) As I type this at 8pm on Sunday night, I can’t even fathom eating something sugary right now.
This too shall pass.
Despite, my current inability to eat anything that isn’t a salty carb, I can assure you these truffles are incredible! They almost didn’t make it to my sister’s place…
Thankfully, they did…and everyone raved about them. I heard many, “I’m not normally a truffle fan, but these are amazing” comments.
And then I ended up as a short-lived President with a break-proof beer insulator on my wine glass, hugging stuffed Santas. It’s a long story.
The good times rolled much like these truffles! These vegan truffles come together incredibly easy which is always nice. The only thing you need is a bit of patience while the truffle mixture firms up in the fridge for a couple hours. If you are in a rush like I was, you can place it in the freezer for 30 minutes and then in the fridge for another 30-45 mins to save a bit of time. Who can really wait 2 hours for chocolate anyways?
After the dough firms up, just shape it into balls and roll in cocoa powder. Easy stuff!
They’ll think you baked for hours.
You can also try rolling it in finely chopped toasted mixed nuts, which would give it a nice crunch. I think I will try that when I make them again on Friday!
After rolling the truffles in cocoa powder, I placed them into a cute little “Painter’s can” food container I purchased at Bulk Barn. It’s adorable…transparent…what’s not to love?
To complete my hostess gift, I attached a trimmed Christmas card with ribbon and wrote the recipe on the inside.
You can also change up the flavours too. I was thinking a chocolate orange truffle would be nice (maybe add 1/2-1 tsp orange extract and some fresh orange zest) or a mint crunch truffle (add 1/2-1 tsp peppermint extract along with some crushed candy cane). Yum!
Don’t want the shredded coconut? Just leave it out!
Need to make ahead of time? You’re in luck.
I do, however, suggest serving them with a glass of cold almond milk, instead of red wine.
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Vegan Chocolate Macaroon Truffles
I’ve never been a big fan of traditional truffles, but these are lovely. The thick coconut milk replaces traditional cream and gives them an incredibly smooth texture while adding a hint of coconut flavour. I thought the shredded coconut would go along nicely with these truffles to bring out the coconut milk. I also added a hint of vanilla, maple syrup, and a pinch of salt to bring out the flavours even more. Try rolling them in finely chopped roasted nuts if you want to change it up and add a nutty crunch. Or try using orange extract and orange zest or peppermint extract and crushed candycane for a fun change. Don’t want the shredded coconut? Just leave it out!
Yield: 17-19 large truffles
Ingredients:
- 2 cups dark or semi-sweet chocolate chips (I used Camino semi-sweet)
- 3/4 cup full-fat coconut milk (cream from top of can)
- 3-4 tbsp pure maple syrup (or other liquid sweetener), to taste
- 1 tsp pure vanilla extract
- 1/2-3/4 tsp kosher salt, to taste
- 1 cup unsweetened shredded coconut (optional)
- Cocoa powder, for rolling (or finely chopped toasted nuts)
1. In a medium-sized saucepan, melt the chocolate chips on the lowest heat, stirring frequently. Alternatively, you can use a double boiler if you prefer.
2. Open a can of full-fat coconut milk, and gently scrape the cream from the top of the can to make 3/4 cup. Whisk this into the melted chocolate.
3. Stir in the vanilla, salt, maple syrup all to taste. Whisk well to remove all clumps, as the maple syrup may harden it up again. If it does harden up just keep heating it on low and whisk until smooth. Remove from heat and stir in the coconut.
4. Scoop mixture into a bowl and place in the freezer for 30 mins. Stir with a spoon to break up the hardened spots and place in the fridge for 45 mins to firm up some more.
5. Once firm, shape mixture with fingers (I wore plastic gloves to avoid making a huge mess of my hands) into 1.5 inch balls. The mixture will be quite sticky. If it’s too sticky, simply return it to the fridge for a bit longer. Roll into cocoa powder and repeat for the rest. Store in fridge until ready to use.
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The truffles are an indulgent, easy gift you can make for your girlfriends, family, host or hostess, or maybe even yourself!
As I edit this post on Monday morning, a truffle for breakfast is almost tempting. I’m back, baby.
Recipes coming up…
Coming up on the blog, the 12 Days of Healthy Dinner Recipes continues with a take-out inspired dinner recipe. On the cookie front- Eggnog Spiced Snickerdoodles I made for a cookie swap.
Bring your appetite, it’s going to be a fun week!
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The winner of the Ellie Eternity Scarf Giveaway is #1145- Abbey L. Congrats! I have emailed you to collect your info.
Big thanks to everyone for participating!
Asshole is definitely one of my favorite drinking games! I always play with beer though….helps with the hangover thing ;-)
These look so decadent and delicious!
You are out doing yourself with these recipes! They all look sooo good.
I’m glad you had a good weekend.. it’s always nice to let loose once in awhile :)
Unrelated to those delicious looking truffles (I too am one of those, ‘not really a truffle person’, and I am going to attempt these this weekend!), I made your favourite granola recipe yesterday. It went . . . OK. Next time I would turn the tray around partway through baking, as the back portion of it was a little ‘crisper’ and darker (no – not burnt . . sort of!). Also I would actually pay 100% attention to the direction and not add the dried cranberries until AFTER the cooking process. But regardless, my husband (who does not like cereal), snacked on a bowl during football yesterday and proclaimed it to be delicious. I already knew that after my bowl with cold milk an hour earlier, but sometimes it takes people awhile to catch on :)
Thanks Angela!!
Hello Angela,
I really like your website and I often do your recipes (deserts of course!!) and I bring them at work and everyone love it ! (We are all dieticians).
I would like to know where do you get those little paint conteners on your pictures?
Thank you! (sorry for my English I am from Montreal)
Hi Laurence, Thank you for your kind words. The cans are from Bulk Barn. Hopefully you have them in Montreal?
oh my – these look wonderful! What a great gift idea!
Hi Angela, I wanted to post a comment on your vegan crackers which I made yesterday and there so good and I am going to make it again. I am glad that I found your blog browsing randomly through food buzz. I will be posting your recipe soon on my blog. Your truffles also seem mouthwatering I can almost feel them melting in my mouth.
Thanks I’m happy to hear that!
These look exactly like a truffle I had at a restaurant in Keene, NH a few months ago.. the restaurant was not vegan but when I let my server know I am vegan, the chef surprised me by whipping up a truffle for me for dessert! Ever since then I have been wondering how to make something similar.. yay!
I have three batches of these truffles chilling in my fridge right now. I made the recipe you have above. I have another version that is the same, but without coconut, which I’m going to roll in macadamia nuts. The third has peppermint and I’m going to use crushed candy canes, like you suggest. I can’t wait to finish them up and try them.
Can’t wait for the snickerdoodle recipe!
good golly. This is exaclty what I want to make. Thank you! Both are My favorite and so rich and decadant too. I agree…PERFECT for a gift. Thanks Ang.
Loved the pics too… what a fun time.
We were watching Gordon Ramsay’s Christmas special last night, and ending up skipping most of it because it was mostly meat-based and the non-meat things were not that appealing. We watched the truffles though, and I was left wondering how to make them vegan. You have delivered the answer to me the following morning :) These actually look identical to his, right down to the suggestions for optional flavour additions and coating possibilities, but healthier and dairy free! And thus better :) Delicious.
I too had a hangover on Sunday, from too much sangria the night before. Uh, it was not fun. But it was totally worth it.
OMG! The truffles look sooo good! I’m going to pass this recipe on to my mother as a giant *hint hint*! Thank you so much for the inspiration!
Excited for your snickerdoodles recipe since I made them last week by mostly just swapping the milk for silk nog. And I truly thought was my own individual genius idea (no Google involved!) but could use a little more “ummmph” before it is cookie platter good. Good enough for me to stuff in my face at midnight, but wouldn’t convince my neighbors how cool vegan baking is. Bring it on soon. Feel better!
These look amazing! And what a great hostess gift idea :)
I can’t wait to try these truffles for Christmas! I have my husband’s family to see and these will make a great treat and maybe the snickerdoodles too, I do have eggnog in the refrigerator that is dying for a recipe!!
I LOVE HOMEMADE TRUFFLES! My friend makes them all the time around the holidays and they are fabulous! Now I can try and make them on my own! :)
How would these freeze? They look so good, but require the refrigeration for two hours (I’m the worst planner)… thinking of making a huge batch to freeze minus the cocoa powder, then dust after they defrost so the powder doesn’t become wet from the defrosting condensation?
That is such a good gift idea! And ohh can’t wait to hear more about those cookies!