Vegan Chocolate Blackout Truffles

These delicious balls of joy are vegan, dairy free, gluten free and refined sugar free! Added bonus: they’re super easy to make! Recipe by the talented Alyce and Alexandra.

 
 

Ingredients

250g Alter Eco Dark Blackout chocolate
180g coconut milk
2 tsp vanilla extract
1 tbsp maple syrup
pinch sea salt
1 tsp whisky or liquor of choice
1 tsp instant coffee granules (optional)
Cocoa powder, for coating (optional)

METHOD

  1. Break chocolate into small pieces and place in TM bowl. Grate for 4 seconds, speed 8. Scrape down sides.
  2. Add coconut milk, melt for 1.5 minutes, 50°C, speed 3. Scrape down sides.
  3. Melt for a further 1.5 minutes, 50 °C, speed 2.
  4. Add vanilla, maple syrup, salt, liquor and coffee (if using). Mix for 10 seconds, speed 4.
  5. Place mixture in bowl and cover with cling wrap, pushing down flat on surface of chocolate mixture.
  6. Place in refrigerator for 2 hours, or until chocolate mixture is firm enough to roll into a ball whilst still holding its shape.
  7. Once firm, use a teaspoon to scoop out portions of chocolate mixture and roll into balls with clean, cool hands. Roll in cocoa powder or other coating.

Store in refrigerator, and let thaw for 5-10 minutes before enjoying.

Note: If chocolate mixture sticks to hands whilst rolling truffles, dust your hands is cocoa powder before continuing.

Variation: For added visual effect and flavour, roll truffles in desiccated coconut, crushed almonds or powdered toffee.

 
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