I love chocolate truffles! Who doesn’t, right? It’s such a great comfort food, perfectly bite-sized for when you’re tapping away at the computer or flicking through study notes. But unfortunately good chocolate truffles tend to be neither cheap nor vegan. Maybe I’m shopping in the wrong grocery stores, vegan truffles are hard to come by.
So naturally I had to come up with my own easy, affordable version. After extensive internet research and a few trials and errors in the kitchen (mostly tasty ones cause you can’t really go wrong with chocolate and cream) I found THE ONE. The consistency is the tricky part: you don’t want it to melt before it’s in your mouth but you don’t want it to be too firm either. It will also depend on your room temperature and your ingredients. So today I’m sharing with you my favourite one (so far)! EASY (rich, creamy, zesty) VEGAN ORANGE CHOCOLATE TRUFFLES. I’m eating one as I write – delicious! I think they’d make great dinner party snacks or (thrown in a little bag and tight up with a ribbon) edible presents.
- 1 ½ cups dark dairy free chocolate (cut in pieces)
- 2 Tbsp coconut oil
- ½ cup coconut milk
- juice of 1 orange
- orange zest
- 1 cup of ground almonds
- pinch of salt
- 3 Tbsp cocoa powder
- some more cocoa powder to roll the truffles in
- Put a small pot on the stove on low to medium heat. Add the chocolate, coconut oil and coconut milk and stir until all melted and well combined. Stir the mixture slowly and make sure the chocolate doesn't burn then take the pot off the stove.
- Zest the orange using a grater. You should choose an organic orange, you don't want pesticides in your truffles.
- Squeeze the juice of the orange into the pot and stir into the creamy chocolate mixture. Add 1 cup of ground almonds, the orange zest, the cocoa powder and a pinch of salt and mix well. You should now have a relatively thick creamy texture.
- Pop the mixture in the fridge for 2 to 4 hours or overnight for it to set and firm up.
- When you take it out its ready to be made into truffles. Use a teaspoon to scrape some of it out of the pot, and roll it between your palms until it forms a little ball. Then roll the ball in cocoa powder until completely covered and place it on a plate. Pop the truffles back in the fridge for 10 minutes and then they're ready to be served.