Truffles are the perfect holiday treat and make for great little food gifts as well! They are so easy to make and feature only a few simple ingredients. This batch is also vegan and features an extra boost of protein thanks to the addition of vegan protein powder! The texture is wonderful and the rich dark chocolate just melts in your mouth. I gave some of these Vegan Dark Chocolate Truffles to family and friends recently, and they were a hit to say the least.
If you are not vegan and would like to make a traditional truffle, simply use any dark chocolate you prefer and swap out the coconut milk for half and half in this recipe. The protein powder is also an optional ingredient and may be omitted if you prefer. Use a little less milk if omitting the protein powder to achieve the perfect texture.
Making Vegan Dark Chocolate Truffles
Heat vegan chocolate (this is the brand I use) and coconut milk in the microwave for about a minute, stirring every 20 seconds until melted and smooth.
Add vanilla extract and vegan chocolate protein protein powder and stir to combine. Refrigerate uncovered for two hours, until almost solid but scoopable. Add additional refrigeration time if needed if the center is not set after 2 hours.
Once chocolate is set, scoop tablespoons of chocolate mixture into palms and roll into balls. You should end up with 16 balls. Arrange truffles on a large baking sheet.
If desired, drizzle or spoon chocolate melted with coconut oil over top of truffles and immediately sprinkle with chopped nuts or sprinkles. Refrigerate for 30 mins to allow chocolate coating to harden and enjoy!
Vegan Dark Chocolate Truffles can be stored in the refrigerator or at room temperature in a cool, dry environment for up to 3 days. Allow to come to room temperature if storing in the fridge before enjoying.
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Vegan Dark Chocolate Truffles
Ingredients
- 9 oz vegan dark chocolate chopped
- ½ cup + 2 tablespoons light coconut milk
- ½ teaspoon vanilla extract
- 1 scoop of chocolate vegan protein powder optional
- Optional toppings: vegan dark chocolate melted with coconut oil and chopped toasted walnuts/hazelnuts or sprinkles
Instructions
- Heat chocolate and coconut milk in the microwave for about a minute, stirring every 20 seconds until melted and smooth.
- Add vanilla extract and protein powder and stir to combine. Refrigerate uncovered for two hours, until almost solid but scoopable. Add additional refrigeration time if needed if the center is not set after two hours.
- Once chocolate is set, scoop tablespoons of chocolate mixture into palms and roll into balls. You should end up with 16 balls. Arrange truffles on a large baking sheet. If desired, drizzle or spoon chocolate melted with coconut oil over top of truffles and immediately sprinkle with chopped nuts or sprinkles. Refrigerate for 30 mins to allow chocolate coating to harden and enjoy!
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