I sure do adore them chocolate truffles! Now who in their right mind wouldn’t, I ask ya?
It’s just the best kind of food to comfort your soul, ideal bite-sized pieces for when you’re typing away at that computer or going through some study notes.
But, sadly, real good chocolate truffles ain’t exactly cheap nor vegan-friendly. Maybe I’m lookin’ in all the wrong grocery stores, but vegan truffles seem mighty hard to find.
So naturally, I had to get creative and come up with my own version that’s easy on the pocketbook and fits my vegan lifestyle.
After plenty of internet digging and a fair share of kitchen experiments (mostly tasty ones ’cause really, how can you go wrong with chocolate and cream), I stumbled upon THE ONE.
The consistency is the tricky part: you don’t want it melting before it reaches your tongue but you also don’t want it too firm.
It’s gonna depend on things like room temperature and your ingredients.
So I’m here today to share my top pick (so far) with y’all! EASY (rich, creamy, zesty) VEGAN ORANGE CHOCOLATE TRUFFLES.
I’m nibbling on one as I write this – pure delight! Now these little gems would make a heck of a dinner party treat or (tucked into small bags tied up with ribbons) real nice edible gifts.
Easy Vegan Orange Chocolate Truffles Recipe
– 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
1. Put a small pot on the stove on low to medium heat.
2. Add the chocolate, coconut oil and coconut milk and stir until all melted and well combined.
3. Stir the mixture slowly and make sure the chocolate doesn’t burn then take the pot off the stove.
4. Zest the orange using a grater. You should choose an organic orange, you don’t want pesticides in your truffles.
5. Squeeze the juice of the orange into the pot and stir into the creamy chocolate mixture.
6. 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.
7. Pop the mixture in the fridge for 2 to 4 hours or overnight for it to set and firm up.
8. 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.
9. Then roll the ball in cocoa powder until completely covered and place it on a plate.
10. Pop the truffles back in the fridge for 10 minutes and then they’re ready to be served.
If you’re interested in exploring more of my culinary creations, I have a variety of recipes that you might enjoy.
One of my all-time favorites is my Creamy Vegan Pea Mint Soup recipe, a fresh and zesty dish that’s perfect for spring or summer.
If you’re looking for something specially curated for a holiday feast, then my 17 Tasty Vegan Recipes For Fourth Of July will certainly tickle your taste buds.
Another soothing and nourishing soup recipe worth trying is my Vegan Cream Of Tomato Soup With Fresh Basil recipe.
And lastly, if you’re planning to host a grand vegan feast this holiday season, make sure to check out my 22 Delicious Vegan Festive Holiday Side & Main Dishes recipe.
Each of these recipes are designed to be not just delicious, but also vibrant and visually appealing. Happy cooking!