All Recipes
Posted 07/02/2019
Vegan Dark Chocolate Truffles with #61 or #64
This vegan version of dark chocolate truffles allows everyone to enjoy an after dinner treat! These can be made a few days ahead of when you need them and stored in the refrigerator or freezer. Helpful Hint: Place a bag of frozen peas or an ice pack wrapped in a cloth to keep your hands cold so the chocolaty goodness does not end up melting as you are handling the chocolate. Other items: Parchment paper lined baking tray Melon Ball Scooper
  • 8 ounces of dark chocolate broken into pieces (check that it has no animal fat)
  • 1/4 cup unrefined coconut oil
  • 3 TBSP Water
  • 3 TBSP #61 or #64
  • Pinch of Sea Salt
  • 1 TSP Vanilla
  • 1/2 to 3/4 cup cocoa powder and/or chopped nuts for finishing truffles
  1. Combine the chocolate, Coconut oil and the water in a microwave proof bowl and heat in microwave until melted
  2. Once the first three ingredients are melted, remove from microwave and thorough mix
  3. Add the vanilla, sea salt, and #61 or #64, making sure that all ingredients are mixed thoroughly
  4. Cover and chill chocolate mixture in the refrigerator for 2 hours minimum
  5. Remove the chocolate mixture from the refrigerator and place next to the frozen peas/ice pack, parchment lined baking tray and the bowl/plate with cocoa powder and/or chopped nuts for finishing
  6. Using the melon ball tool, scoop out uniform size and roll into balls with your hands, frequently placing your hands on the cold surface of the frozen peas/ice pack to keep your hands cool
  7. As you finish forming each ball, roll in the cocoa powder and/or chopped nuts and place on the parchment paper lined baking tray
  8. Store truffles in the refrigerator until ready to serve