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Trouble-Free Vegan Truffles (3-ways)

Trouble-Free Vegan Truffles (3-Ways)

Prep

Cook

Inactive

Total

Yield 20 truffles

Trouble-Free Vegan Truffles, 3-ways because I love them all best; one white and dreamy, one dark and salty and the last brimming with Christmas flavours.

Ingredients

White Chocolate and Coconut Truffles

yields 20 truffles

  1. 125 ml full fat coconut milk
  2. 1 teaspoon vanilla extract
  3. 170 grams white vegan chocolate
  4. a good pinch of sea salt
  5. 130 grams desiccated coconut + 50 grams to roll
  6. 40 grams blanched almond meal

Salted Peanut Chocolate Truffles

yields 20 - 22 truffles

  1. 80 grams unprocessed sugar (I used rapadura)
  2. 60 ml water
  3. 250 ml coconut cream
  4. 50 grams vegan butter
  5. 3/4 cup smooth peanut butter
  6. 100 grams finely chopped salted peanuts
  7. 1 - 2 tablespoons of cocoa

Speculaa Crumbed Chocolate Truffles

yields 20 - 22 truffles

  1. 80 grams unprocessed sugar (I used rapadura)
  2. 60 ml water
  3. 250 ml coconut cream
  4. 50 grams vegan butter
  5. 100 grams vegan speculaa biscuits, processed to a crumb
  6. 1 - 2 tablespoons of cocoa

Instructions

White Chocolate and Coconut Truffles

  1. In a medium saucepan, bring the coconut milk up to a simmer on low to medium heat.
  2. Stir in the vanilla extract before adding the white chocolate. Turn the heat to low and stir until the chocolate is completely melted. Add the sea salt and stir.
  3. Remove from the heat and slowly stir in the coconut and almond meal. 
  4. Press the mixture in to a bowl or lunch box and cover. Place in the fridge to firm for around 90 minutes. 
  5. Place the remaining coconut in a bowl and using a teaspoon scoop out a heaped spoon of the truffle mixture. Roll the truffle in to a ball before rolling it through the coconut. Repeat with remaining mixture
  6. Place the truffles in the fridge, covered, for at least one hour and up to two days before serving.  Take the truffles from the fridge and sit at room temperature for 15 minutes before serving. 

Salted Peanut Chocolate Truffles

  1. Combine the sugar and water in a small saucepan over low to medium heat and stir until the sugar dissolves completely. Allow the mixture to come to a simmer and reduce the heat and cook for around 5 minutes to create a deep caramel. Watch to avoid burning.
  2. Meanwhile, bring the coconut cream to a quick boil in another small saucepan before removing from the heat. 
  3. When the caramel is ready, whisk it in to the coconut cream before adding the chocolate. Stir until the chocolate is completely melted before stirring in the peanut butter.
  4. Line a small cake pan or tin with baking paper and pour in the truffle mixture. Place the container in the fridge for 2 hours to set.
  5. To make the truffle balls, pour the chopped peanuts and a tablespoon of cocoa on to a chopping board. Line a tray or plate with baking paper and set it next to you. Run your hands under cold water and place a large heaped teaspoon of truffle mixture in to your palm. Roll it gently in to a rough ball before rolling it through the cocoa. Add more cocoa to your board as you need. Roll it again between your palms to create a smooth ball before rolling it through the chopped peanuts using your palm to continue smoothing. Place the finished truffle on the baking paper and repeat with the remaining mixture.  
  6. Place the finished truffles in the fridge to set for 1 hour. Will keep in the fridge covered for up to two weeks. Take the truffles from the fridge and sit at room temperature for 15 minutes before serving.

Speculaa Crumbed Chocolate Truffles

  1. Combine the sugar and water in a small saucepan over low to medium heat and stir until the sugar dissolves completely. Allow the mixture to come to a simmer and reduce the heat and cook for around 5 minutes to create a deep caramel. 
  2. Meanwhile, bring the coconut cream to a quick boil in another small saucepan before removing from the heat. 
  3. When the caramel is ready, whisk it in to the coconut cream before adding the chocolate. Stir until the chocolate is completely melted. 
  4. Line a small cake pan or tin with baking paper and pour in the truffle mixture. Place the container in the fridge for 2 hours to set.
  5. To make the truffle balls, pour the crumbed speculaas  and a tablespoon of cocoa on to a chopping board. Line a tray or plate with baking paper and set it next to you. Run your hands under cold water and place a large heaped teaspoon of truffle mixture in to your palm. Roll it gently in to a rough ball before rolling it through the cocoa. Add more cocoa to your board as you need. Roll it again between your palms to create a smooth ball before rolling it through the crumbed speculaas using your palm to continue smoothing. Place the finished truffle on the baking paper and repeat with the remaining mixture.  
  6. Place the finished truffles in the fridge to set for 1 hour. Will keep in the fridge covered for up to two weeks. Take the truffles from the fridge and sit at room temperature for 15 minutes before serving.

Notes

Taking the white truffles from the fridge and allowing them to sit for 10 minutes before rolling makes forming the balls easier.

Courses Sweets

Cuisine Christmas

Recipe by My Goodness Kitchen at http://mygoodnesskitchen.com/no-trouble-vegan-truffles-3-ways/