Vegan Chocolate Truffles

3h 55m
- Preparation 20 min
- Resting 3h 30m
- Cooking 5 min

Recipe for Master Silent High-speed Blender

Ingredients

8 People

For the truffles:
200 g Dark chocolate (vegan, at least 70% cocoa content)
100 ml Coconut milk (from the can, shaken well)
1 tbsp. Coconut oil or vegan margarine
1.5 tbsp. Maple syrup or agave syrup (to taste)
1 pkg. Vanilla extract
1 Salt
For decorating:
Cocoa powder
Dehydrated raspberry powder
Chopped nuts
Grated coconut
Powdered sugar

Preparation

Step 1

Chop the dark chocolate into small pieces.

g Dark chocolate (vegan, at least 70% cocoa content)

Step 2

Heat the coconut milk in a small saucepan over a medium heat until it simmers gently (not bubbling).

ml Coconut milk (from the can, shaken well)

Step 3

Pour the hot coconut milk over the chopped chocolate and leave to stand for 2-3 minutes without stirring. Then carefully stir the mixture in a blender, until a smooth chocolate texture is formed.

Step 4

Add the coconut oil, maple syrup, vanilla extract and a pinch of salt to the chocolate mixture and stir well. Allow the mixture to cool and then place in the fridge for approx. 2-3 hours (or overnight) until firm.

tbsp. Coconut oil or vegan margarine

tbsp. Maple syrup or agave syrup (to taste)

pkg. Vanilla extract

Salt

Step 5

Cut small portions from the firm chocolate mixture with a teaspoon and roll into balls. If the mixture is too soft, chill again briefly.

Step 6

Roll the balls in cocoa powder, raspberry powder, chopped nuts, grated coconut or powdered sugar as desired.

Cocoa powder

Dehydrated raspberry powder

Chopped nuts

Grated coconut