Best Vegan Truffles Recipes

VEGAN CHOCOLATE TRUFFLES

Steps:

• Put the chocolate in a medium heatproof bowl. Tip the milk, sugar and vanilla into a small saucepan, then bring to the boil over a medium heat, stirring occasionally.
• Pour the hot milk mixture over the chocolate, leave to sit for 1 min, then stir until the chocolate has melted and the mix is smooth. Cover and chill for 4 hrs until set.
• Roll teaspoons of the mixture into balls using your hands, then transfer to a small baking tray or plate - you may like to wear gloves. You should have about 20 balls.
• Put the cocoa powder on a shallow plate, and roll the chilled truffles in it until well-coated, tapping off any excess, if needed. Chill until you're ready to gift. Will keep in the fridge for up to four days.

VEGAN CHOCOLATE TRUFFLES

Steps:

• Beat cream cheese until smooth. Add confectioners' sugar gradually, beating until well blended. Add melted chocolate and vanilla extract. Chill in the refrigerator for 1 hour.
• Shape the chocolate mixture into 1-inch balls. Roll in cocoa powder, coconut, or almonds. Store in the refrigerator.

CHOCOLATE TRUFFLES (VEGAN)

Steps:

• Melt chocolate and non-dairy milk in microwave.
• Mix together melted chocolate/milk with nut butter and vanilla in a food processor or mixer until well blended.
• Chill for at least one hour.
• Scoop out chocolate mixture to form small balls and roll in chocolate powder or crushed nuts or coconut - just about any combo you'd like.
• Serve immediately or place back in fridge if serving the next day.

RAW-VEGAN MANGO COCONUT TRUFFLES

Steps:

• Place mango in a bowl and cover with cold water. Soak until mango has softened, about 2 hours. Drain well.
• Combine mango, 2 1/2 cups of coconut, and coconut oil in a blender; blend until well combined and smooth. Add agave syrup if mixture is not sweet enough. Place in a bowl, cover, and refrigerate until mixture has hardened, about 2 hours.
• Roll into small balls and dredge in remaining 1 cup coconut flakes. Refrigerate until serving.

VEGAN TRUFFLES

Steps:

• Line a baking sheet with parchment paper. In a medium bowl, combine the cashew cream and chocolate chips. Place the bowl over a pan of barely simmering hot water. Stir occasionally until the chocolate has melted and the mixture is smooth, about 2 minutes. Remove the pan from the heat and whisk in the agave syrup, vanilla and orange zest. Refrigerate the mixture until firm, about 1 hour.
• With a small ice cream scoop or a tablespoon-size round measuring spoon, spoon out the mixture onto the prepared baking sheet. With damp hands, roll the mixture into balls and return to the baking sheet. Refrigerate until firm, about 1 hour. Roll the truffles in your desired toppings and serve.
• In a small bowl, combine the water and cashews. Let soak for at least 2 hours or overnight at room temperature.
• In a blender, blend the cashews and water at high speed until creamy and smooth, about 1 minute.

VEGAN TRUFFLES - TOASTED COCONUT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread coconut out on a baking sheet. Line a separate baking sheet with parchment paper.
• Bake coconut in the preheated oven, stirring occasionally, until golden and toasted, about 7 minutes.
• Blend dates and almonds together in a food processor until smooth; add cocoa powder and process until completely incorporated. Transfer date mixture to a bowl.
• Fold 1 cup toasted coconut, cocoa nibs, agave nectar, vanilla extract, and salt into date mixture until truffle dough is evenly mixed. Roll dough into tablespoon-size balls.
• Pour remaining toasted coconut into a shallow bowl. Roll truffle balls in toasted coconut to coat; place coated truffles on the parchment-lined baking sheet. Refrigerate truffles until hardened, about 1 hour.

MARZIPAN SNOWBALL TRUFFLES (VEGAN)

Steps:

• For the ganache:.
• Cut the chocolate fine with a serrated knife. If it's not fine, it will not melt. Make sure it's at room temperature.
• If the butter is not at room temperature, cut it fine as well. Place everything except the soy creamer in a wide bowl with a lid.
• Heat the creamer and just when it comes to a boil, pour it over the remaining ingredients. Stir it gently until everything melts and it's smooth and glossy. Let it sit open until the steam evaporates and it's warm, not hot. Then cover with cling wrap, put the lid, and refrigerate for 2 to 4 hours.
• Scoop out with a melon baller or teaspoon. Place the parchment on a metal pan and freeze (there's no need to cover) for an hour until they turn rock solid.
• For the marzipan:.
• Keep a saucer (or two) in the freezer to chill.
• Grind 3 cups of the almonds in a food processor (or in a spice grinder in 1/4 cup batches at a time) until it is a fine powder. It may turn a little pasty with the released oils, but that's fine. Feel through the powder/paste with your fingers to make sure there are no pieces. If there are, remove the pieces and add them to the next grinding batch. Be patient 'cos this takes a while.
• Heat the water in a wide, heavy-bottomed pan. When it begins to simmer, add the sugar.
• On medium heat, stir until all the sugar dissolves. Add the powdered almonds, orange blossom water/rose water, almond extract, salt and lemon juice.
• Stir on medium heat and cook for a few minutes. Please do not leave the stove unattended, or it may burn. Cook it until it thickens and starts coming together into a paste.
• Test a tiny bit on the chilled saucer. If it forms a soft ball that holds it shape, take it off the fire (about 240 F). Let it cool a bit uncovered and knead it into a soft, glossy ball.
• Cover with cling wrap and refrigerate for a couple of hours if you have the time. Else, let it cool completely. If it's too loose, grind up the reserved almonds and add a couple tablespoons of the powder to the marzipan. Knead it in and leave it alone for half an hour. If it's too dry, a bit of kneading will make it more pliable, or use a drop of water.
• Assembling the truffles:.
• Make sure the marzipan is at room temperature and soft at all times. If you think it's drying up, knead it a bit until it becomes soft and glossy with slightly moist fingers. Else, the balls will crack while shaping.
• Make sure the ganache balls are very cold. Else, they will ooze as you are folding the marzipan over them. If you sense them softening, stick them back in the freezer for five minutes.
• Pinch out small pieces of the marzipan and roll them into balls slightly larger than the ganache balls. The softer and more pliable the marzipan is, the less you will need. So roll each ball between your palms until it is soft and shiny before spreading it with your fingertips into a round big enough to fit the chocolate centre.
• Place the ganache ball in it, tuck up and seal the edges, and roll the whole thing between your palms until you have a smooth truffle.
• Dip it in a bowl of sugar on all sides and place it in a box or mini-muffin paper liner. When they are all done, place them back in the refrigerator.

VEGAN ALMOND TRUFFLES

Steps:

• Place almonds in the bowl of a food processor and grind into a fine flour. Add dates and blend until incorporated.
• Place coconut oil in a large microwave-safe bowl and melt in the microwave, about 10 seconds. Add almond and date mixture, 1 cup cocoa powder, water, agave nectar, chia seeds, and flax seeds and mix with a wooden spoon or spatula to form a stiff dough.
• Place 2 tablespoons cocoa powder and salt in shallow bowls. Line a baking sheet with parchment paper.
• Roll tablespoon-sized balls of dough with your hands. Coat with cocoa powder and then dip lightly in salt before placing on baking sheet. Chill or freeze until firm before storing.

VEGAN CHOCOLATE TRUFFLES

Steps:

• 1. In food processor, blend dates, cashews and almonds until they form a crumbly paste. If it is too thick, add a little warm water. It shouldn't be smooth. You want some nutty pieces. 2. Add cacao powder and blend again. 3. Add maple syrup, vanillla, almond, extract, coconut and salt, then blend until completely incorporated. It should be well mixed but not totally smooth. 4. Make truffle balls with 1 heaping tsp. per ball. If the dough is too sticky, place in freezer for 10 minutes. Roll balls and coat with lucama powder, shredded coconut or raw cacao powder (or any topping of your choice). .

VEGAN TRUFFLES

Steps:

• Put cashews and cold water in a blender and blend at high speed for 1-2 minutes (yes a long time).
• Scrape the sides down and blend again until the mixture is the consistency of heavy cream.
• Meanwhile, in a double boiler heat the chocolate until it's all melted.
• Cool the chocolate until it's comfortable to work with and fold in the cashew cream (making sure not to stir too fast or you'll create bubbles).
• Cool in the fridge for 2 hours (to set).
• Take out a small ball, roll in cocoa powder and store in fridge/freezer.
• Repeat until done.