This simple vegan chocolate truffles are super easy to make and has a melt in mouth texture. You only need 2 ingredients for the truffles and coatings such as cocoa powder or chopped nuts to finish. These truffles are coconut milk free so it’s perfect if you are not keen on coconut flavour!
It’s Xmas time again and I wanted to make something for this special occasion. I thought about making truffles with creamed coconut but didn’t fancy coconut flavour somehow so I decided to use oat cream instead. I used my homemade oat cream for this recipe but you can also use a shop bought one.
What you need to make Simple Vegan Chocolate Truffles
- 150g vegan chocolate
- 85 ml oat cream
- coating such as cocoa powder or chopped nuts
You can use full fat coconut milk as well if you don’t have oat cream, it’s just the flavour will be a bit coconutty☺
I used 85% dark chocolate and didn’t add additional sugar so the truffles were not very sweet but sweet enough for us except our son. For kids, I recommend to use less bitter chocolate or add some sugar (brown sugar is good) to the hot oat cream.
How do you make them?
- Bring the oat cream to boil in a sauce pan and take off the cooker.
- Add in the chocolate and stir until smooth and shiny consistency. The chocolate will melt in the hot oat cream.
- Pour in a square container lined with baking paper so that it will be easy to take the chocolate out when it’s set. Let it sit in the fridge for about 2 hours until solid enough to make truffles.
- When the chocolate is well set, remove from the container and cut into 20 square cubes or similar.
- Roll each square between your palms. Roll the truffles in the coating (I used cocoa power, desiccated coconut and chopped nuts) Keep them in the fridge in an air-tight container.
These are perfect for Xmas time treat for your family or welcoming guest with. As I mentioned earlier these are not so sweet, therefore I recommend to add some sugar or syrup if you are serving to children or people with sweet tooth.
Simple vegan chocolate truffles
Ingredients
- 150 g vegan dark chocolate chopped into small pieces
- 85 ml oat cream homemade or shop bought
For coating
- cocoa powder
- desiccated coconut
- chopped nuts
Instructions
- Bring the oat cream to boil in a sauce pan and take off the cooker.
- Add in the chocolate and stir until smooth and shiny consistency. The chocolate will melt in the hot oat cream.
- Pour in a square container about 14cm x 14cm or something similar. The container should be lined with baking paper so that it will be easy to take the chocolate out when it's set. Let it sit in the fridge for about 2 hours until solid enough to make truffles. If you are in a hurry, put it in the freezer for shorter time.
- When the chocolate is well set, remove from the container and cut into 20 square cubes or similar.
- Roll each square between your palms. Roll the truffles in the coating (I used cocoa power, desiccated coconut and chopped nuts) Keep them in the fridge in an air-tight container.