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!
These truffles look so tasty!
Where you playing big two card game? So much fun! (:
These looks amazing! I love adding chopped nuts to recipes. And chocolate truffles, well, no explanation nessecary!!
http://hannahalehandra.blogspot.com/
I love this macaroon and I love the idea that you don’t have to refrigerate the truffle. So many truffles have to be refrigerated before serving, I hate that! These look like fun to make too!!
I think one of the easiest and yet most personal things to give is something you make, because then you are giving something of yourself.
These are amazing. I just made a batch to give as stocking stuffers and I literally licked the whisk clean. My family is lucky there was some left when I was done! Thanks for the great recipe.
Hey Geanna, Im happy you enjoyed them!
Those look great, and if they are anything like your other recipes, they probably taste INCREDIBLE!
Well they look amazing!!! Do they stay moist inside??
Yes they are soft and smooth on the inside :)
Yum!! How long will these truffles stay good? I want to make them as a gift for Saturday and Sunday, wondering if I could start today or if I should wait
I guess they’d keep at least 10 days in the fridge :) but they wont last that long! lol
Well of course not, at least not in my fridge! (prob not even 10 minutes!)
Could you use semisweet chocolate – the kind that comes in squares, rather than chips? If so, how much, do you think?
Thanks!
I new immediately when I saw this recipe that I HAD to make it. My husband insists he *hates coconut, I love it so I decided not to omit it. I did not tell my husband that there was coconut in the recipe and although he could obviously tell as soon as he took a bite. He thought for a minute and said “Those are pretty good”. Now the hard part is going to be ingnoring the plate of them in fridge until X-mas!! I made them into about 50 small balls so the recipe would serve more people. Thanks!!
I just checked on the truffles and all looks good except the candy cane coated ones. I’ve kept them in the coldest part of the fridge and the candy cane part melted right off them!! Good thing I only made a few of those and stored them seperate :) Guess those are for me to enjoy!! I think they might go nice with my coffee in the morning.
I just made about 40 or 50 of these for Christmas gifts! YUMMY! Thanks for sharing! My friends are going to love them. And they were fun to make!
I made these yesterday and they are absolutely 100% pure joy! They are rich and chocolate-y without being overwhelming (that is unless you stick 4 in your mouth at one time……but even then that might be okay).
This recipe was perfect! The only thing I did differently was omit the coconut because my brother won’t go near anything that tastes like coconut; you can’t tell at all that the cream used for this is coconut cream. It just tastes like a rich, decadent chocolate truffle!
I ended up making about 28 pretty decent to hefty sized truffles out of this recipe. Maybe mine just weren’t as big as the ones you made for your blog, but they are definitely quite sizable!
anyways, thank you so much for this great recipe, and all your great recipes! Merry christmas!
Hi Angela. I chanced upon your blog earlier this year and I’ve been a follower since then. I’m not a vegan, but I’ve made many of your recipes with ease. Thank you so much! However, I’m having a bit of a problem with this truffle recipe. I did not add maple syrup and only added 1/2 cup of shredded coconut. It’s been in the fridge for more than 2 hours now. I even put it in the freezer for a good 45 mins. But it still is not firm enough to form into balls. Help please? Me, my husband and my mini-me want to devour them already! Thank you so much again for sharing all your wonderful recipes and happy thoughts! Happy Holidays!
Hey Elena!
The maple syrup is needed for the recipe to work (or I would imagine anyways as it helps firm it up)…just curious what did you use in it’s place?
I see. hehe. I just left the maple syrup out. It’s hard to find a really good one here in my part of the globe, not to mention extremely expensive. I only have honey on hand. I’ll give that a try. Or maybe, I’ll also lessen the coconut milk I used? Thanks so much! You’re such an inspiration.
Elena, you might not even need any sweetener, depending on how dark you like your chocolate. I didn’t add the maple (even though I’m Canadian ;) ) because I like my truffles more bitter than sweet. Enjoy!!
Yes that could work too! Enjoy :) I hope it works out for you.
I make vegan truffles every year, and this year I made your version (minus the coconut and plus more dark chocolate and vanilla essence). I had amazing reviews, so I will be adding these to my permanent Christmas “baking” collection. Thank you, once again, Angela!
Also, I’m inspired by the Earl Grey Truffle recipe from The Star’s Golden Whisk (10 best recipes of the year) Awards. I’m pretty sure that by “homogenized milk” and “cream” they mean the thick part of the coconut milk :) http://www.thestar.com/living/food/recipes/article/1107664–golden-whisk-earl-grey-truffles
wow those sound good!!
Hey Ange what do you think would happen if I used the coconut milk that is NOT full fat?
It’s currently setting up in my freezer, the “dough” as it were, was really tasty though! Instead of chocolate chips, I used a chocolate sauce recipe from Happy Herbivore to save myself some time and money on the chips.
I also wondered, do you use grade A or B maple syrup in your cooking? I’m new to it, just got my first bottle yesterday, and was wondering.
Hi!
I made these last night and after hours in the freezer they didn’t harden at all. I left over night and they’re still goopy and un-rollable. I don’t know what I did wrong! Do you know if I can fix them?? :) I made 3 batches with different flavours so it would really be a shame if I waste the mixtures!
Thanks!
Hey there, It’s hard for me to know since I wasn’t in the kitchen with you, but did you make any changes or substitutions to the recipe?
Hi Angela, I’m just wondering what the yield of this recipe is?
makes 17-19 large truffles. enjoy!
I’m new to gluten free baking, but need to make something for an event tomorrow. Can someone tell me whether these are gluten-free or not?? Thanks!
Yes they are – but be sure to check the labels of your ingredients. enjoy!
These look awesome, how long will they keep once they have been made?