VEGAN CHOCOLATE TRUFFLES
Decadent chocolate truffles usually contain heavy cream, but coconut milk works wonders as a substitute in these vegan chocolate truffles.
Categories dessert
Time 1h20m
Yield 30
Number Of Ingredients 3
Steps:
- Place half of chocolate in a medium bowl. Heat coconut milk until hot to the touch, then pour over chocolate. Cover bowl loosely with a towel and let stand 5 minutes, then stir until melted and smooth.
- Chill bowl until chocolate is firm enough to scoop but not rock hard, about 30 minutes. Scoop and roll tablespoon-size balls onto 1 piece of parchment paper; refrigerate.
- Meanwhile, place remaining chocolate in a bowl; microwave on high in 30-second increments, stirring until melted and smooth.
- Working 1 at a time, dip balls in chocolate, tapping off excess. Before chocolate has set, sprinkle with toasted coconut flakes if desired.
3-INGREDIENT VEGAN CHOCOLATE TRUFFLES
Make your Christmas chocolates at home with this simple 3-ingredient Vegan Chocolate Truffle recipe. A rich and decadent chocolate ganache base covered in a crisp chocolate coating, these truffles make the perfect DIY gift.
Provided by Sarah McMinn
Categories Dessert
Time 6h20m
Number Of Ingredients 3
Steps:
- First, make the chocolate ganache. Place 12 ounces of vegan chocolate chips in a medium bowl and set aside.
- In a small saucepan heat the coconut milk to a scald (just before boiling point). A skin will form over the top and the sides will begin to simmer. Remove hot cream and pour immediately over the chocolate chips. Cover for 3 minutes. Remove lid and stir together with a spatula until the chocolate and cream come together to create a homogeneous thick sauce. Do not over mix! Cover and allow the ganache to set up at least six hours or overnight.
- When the ganache is hard, roll mounded teaspoon size balls and place on a baking sheet lined with parchment paper or a silicone baking mat. Freeze for at least 2 hours.
- In a double boiler, gently melt the chocolate and coconut oil until smooth. Insert a toothpick into a frozen truffle and dip into the chocolate. Allow excess chocolate to drip off before placing truffle back on parchment-covered baking sheet to harden. Repeat until all the truffles are dipped.
- Let cool at room temperature until the outside chocolate is completely set. Store in an airtight container at room temperature for up to 7 days.
Nutrition Facts : Calories 156 kcal, Carbohydrate 17 g, Protein 1 g, Fat 11 g, SaturatedFat 7 g, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
VEGAN CHOCOLATE TRUFFLES
Provided by Giada De Laurentiis
Time 15m
Yield 35
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 35
VEGAN CHOCOLATE TRUFFLES
These vegan chocolate truffles are rich and luxurious with a decadent chocolate ganache center smothered in dark chocolate. The perfect dessert for all occasions!
Provided by Alison Andrews
Categories Dessert
Time 45m
Number Of Ingredients 6
Steps:
- Prepare the chocolate ganache. Add the chocolate to a mixing bowl.
- Heat the coconut cream to a simmer (you can do this either on a stove top or in the microwave, just be very careful if doing it in the microwave not to overheat and boil it over).
- Pour the simmering coconut cream over the chocolate pieces in the mixing bowl. Leave to sit for around a minute to melt, then mix it into a chocolate sauce.
- Place into the fridge to set. This will take a few hours (2-3 hours, you'll know it's set when you stick a knife into it and it's solid all the way down).
- When set, use an ice cream scoop or a spoon to scoop out even amounts of the ganache and drop it into the cocoa powder, then use your hands to roll it into a ball. The cocoa powder will stop it from sticking to your hands. Place the balls onto a parchment lined baking tray.
- When all the balls are rolled, place into the freezer to harden.
- Prepare the chocolate coating. When the balls are nice and hard, add the chocolate to a microwave safe bowl and microwave in 30-second intervals bringing out to stir every 30-seconds until completely smooth and melted. Add in your coconut oil and stir in.
- Drop the balls into the chocolate one by one and use two teaspoons to manoeuvre the balls in the chocolate and back onto the parchment lined baking tray. Decorate with chocolate shavings.
- Return to the fridge for the chocolate to set and enjoy!
Nutrition Facts : ServingSize 1 Ball, Calories 202 kcal, Sugar 15 g, Sodium 1 mg, Fat 15 g, SaturatedFat 10 g, Carbohydrate 20 g, Fiber 3 g, Protein 3 g, UnsaturatedFat 2 g
VEGAN CHOCOLATE TRUFFLES
These can also be made with dairy ingredients. My 10-year-old daughter has been making these on her own for a year now. Vegan chocolate truffles are always a hit with the family and crowds.
Provided by cbmo4
Categories Desserts Candy Recipes Truffle Recipes
Time 1h10m
Yield 60
Number Of Ingredients 7
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.
Nutrition Facts : Calories 64.5 calories, Carbohydrate 9.7 g, Fat 3.5 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 1.8 g, Sodium 15.4 mg, Sugar 6 g
VEGAN CHOCOLATE TRUFFLES
Make these gorgeous vegan truffles as an edible gift for family and friends at Christmas. They're made with dairy-free chocolate and plant-based milk
Provided by Liberty Mendez
Time 25m
Yield Makes 20
Number Of Ingredients 5
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.
Nutrition Facts : Calories 67 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
DAIRY-FREE CHOCOLATE TRUFFLES
Truffles make the perfect edible gift for family and friends - add a pinch of chilli to spice things up, or finely grate in some orange zest for fresh, citrussy zing!
Provided by Jamie Oliver
Categories Desserts Christmas Dinner Party Easter treats Mother's day Romantic meals Gift
Time 30m
Yield 45
Number Of Ingredients 7
Steps:
- Pour the coconut milk into a small pan over a low heat and heat through.
- Snap the chocolate into a bowl, add the coconut oil, then pour over the coconut milk and stir gently to combine - it's important not to mix too quickly.
- Stir in the vanilla, then cover the bowl with clingfilm and place in the fridge to set for at least 4 hours.
- When the truffle mixture is almost set, toast the desiccated coconut in a dry frying pan over a medium heat for 1 to 2 minutes, or until lightly golden, then tip onto a plate.
- Return the pan to the heat, scatter in the nuts and toast for 2 minutes, or until golden. Leave to cool for a few minutes, then finely chop and place onto a second plate.
- Spread the cocoa powder over a third plate.
- Using a teaspoon, scoop out little balls of the truffle mixture and roll in the palm of your hands, placing them onto a tray as you go. It's totally up to you how you decorate them - roll the balls in the toasted coconut or chopped nuts, or for a simple finish, roll them in cocoa powder.
- Return the decorated truffles to the fridge for around 10 minutes to firm up, then serve.
Nutrition Facts : Calories 56 calories, Fat 4.4 g fat, SaturatedFat 2.8 g saturated fat, Protein 0.6 g protein, Carbohydrate 3.3 g carbohydrate, Sugar 3 g sugar, Sodium 0.6 g salt, Fiber 0.6 g fibre
AMAZING VEGAN CHOCOLATE TRUFFLES
These are without a doubt, the best most Amazing Vegan Chocolate Truffles you will make. These are creamy, indulgent, chocolate shop-worthy, gourmet, rich and a for sure crowd-pleaser! Only 5 ingredients, easy to make, gluten-free and no added oil! Perfect for the holidays or gifts and guests!
Provided by Brandi Doming
Categories Dessert
Time 8h16m
Number Of Ingredients 9
Steps:
- To a large shallow microwave or heat-safe bowl, add the chocolate chips and milk only. Either melt over a double boiler or heat in the microwave for 1 minute, stir and then 15-30 more seconds, stirring in between until 90% melted, being careful not to burn. Stir or whisk until completely smooth and all the chocolate is completely melted.
- Add the maple syrup, cashew butter, vanilla extract and salt. Whisk until completely smooth.
- Add the bowl to the fridge to set and firm up 6-8 hours minimum or overnight is preferred and easier to work with.
- After the mixture has firmed up, use a small cookie scoop to roll the mixture into about 2 dozen truffles. Roll them in balls with your hands and roll them into a bowl of cocoa powder to coat evenly, shaking any excess off. Coat your palms with cocoa powder periodically (or powdered sugar if using). This will greatly help to ease with the sticking and melting a bit of the chocolate from the warmth of your hands. If for some reason, due to climate or other, they are too soft, pop them in the freezer just for about 15 minutes. I never have this problem using the weights listed, but just in case. It's natural for truffles to get soft from the warmth of your hands a tiny bit, but they shouldn't be melting and the cocoa powder on the palms trick makes a huge difference.
- As they sit, the first coating will soak a bit into the truffle, so I like to do a 2nd coating. Keep them stored at room temperature for the perfect, smooth texture if eating the same day. Or you can keep them stored in the fridge for longer and just remove about an hour before serving.
HEALTHY VEGAN CHOCOLATE TRUFFLES RECIPE
Steps:
- Place all the truffle ingredients in your food processor and pulse until the mixture comes together. Transfer the mixture to a small bowl.
- Roll the mixture into small balls and coat them with either almond flour, cacao powder, chia seeds, or shredded coconut.
- Store in an airtight container for up to 5 days.
Nutrition Facts :
VEGAN CHOCOLATE TRUFFLES
Please note that the Prep time is hands on time only. Allow 1 hour for the chocolate to set up!
Provided by Adapted from VegCooking
Time 22m
Yield about 60 truffles
Number Of Ingredients 5
Steps:
- Put the cream cheese in a large mixing bowl and beat it with a hand mixer until smooth and creamy.
- With the mixer on low, gradually add the powdered sugar. Once the sugar is incorporated, beat it until fully combined.
- Add the melted chocolate and vanilla, and stir to combine.
- Refrigerate the mixture for 1 hour.
- Shape the mixture into 1-inch balls and roll them in the nuts, cocoa or coconut.
- Store the vegan truffles in an airtight container in the refrigerator for up to 1 week.
VEGAN CHOCOLATE TRUFFLES
Simple Vegan Chocolate Truffles made with Dark Chocolate, Coconut Milk, Maple Syrup Sea Salt, Espresso and Vanilla Bean. Easy to make, decadent, yum.
Provided by Crazy Vegan Kitchen
Categories Dessert
Time 10m
Number Of Ingredients 7
Steps:
- Break Chocolate into pieces and place chocolate in a bowl. In a small saucepan, heat Coconut Milk on low heat until it comes to a full simmer. Do not let it boil.
- Take off the heat and pour hot Coconut Milk over broken chocolate. Let sit for a minute or two.
- After sitting, stir with a spatula until all the Chocolate has melted and you have a smooth Chocolate Ganache.
- Add Vanilla, Espresso Powder, Maple Syrup, Sea Salt and Liquor (if using), to ganache. Stir well.
- Chill your bowl of Ganache in the refrigerator until Ganache has thickened, firm and is scoopable, about 2-3 hours. Stir every 30 minutes or so to ensure it chills evenly.
- Once firm, using a teaspoon, scoop out portions of ganache and roll into balls with clean, cool hands.
- If your palms start to get warm and messy, wash your hands before continuing. Roll truffles in Cocoa Powder to coat.
- Store in refrigerator, and let thaw for 5-10 minutes before enjoying.
Nutrition Facts : ServingSize 1 serving, Calories 86 kcal, Carbohydrate 7 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 1 mg, Sodium 7 mg, Fiber 2 g, Sugar 3 g
EASY VEGAN TRUFFLES
Simple 30-minute vegan chocolate truffles in a decadent dark chocolate shell. The perfect healthier dessert for Valentine's Day, special occasions, or just because.
Provided by Minimalist Baker
Categories Dessert
Time 27m
Number Of Ingredients 9
Steps:
- Place pecans and walnuts in a food processor or high speed blender and process until it reaches the consistency of a meal. Remove and set aside in a dish.
- Next, place pitted dates in the food processor and process until small bits remain and/or it forms into a ball.
- Then add in the cocoa powder and 1/2 of the nut meal and pulse. Continue pulsing and adding the nut meal a little at a time until a loose dough is formed. You may not need to use all of the nuts, which is fine because you can use any leftovers for topping the truffles.
- Once you have a dough that's easy to form into balls, scoop out 1 Tablespoon amounts and roll/carefully form into balls. (If they aren't quite forming, hold in your palm and let the heat of your hand warm them, then gently shape into a loose ball.) Set on parchment paper and place in freezer to chill - you should have about 14 truffles.
- In the meantime, melt chocolate in a double boiler or in the microwave in 30 second increments. Be careful not to overheat. Once melted, stir in coconut oil to help the chocolate thin and ease the dipping process.
- Remove truffles from freezer and, one at a time, dip them into the melted chocolate. Use a fork to remove them and tap away excess chocolate. Transfer back onto parchment paper and top with sea salt, crushed pecans, or cacao nibs.
- Repeat until all truffles are dipped. Let set at room temperature. Store leftovers in an airtight container at room temperature. Transfer to freezer for longer term storage.
Nutrition Facts : ServingSize 1 truffles, Calories 291 kcal, Carbohydrate 25.8 g, Protein 4 g, Fat 20.6 g, SaturatedFat 6.9 g, Sodium 46.8 mg, Fiber 5 g, Sugar 17.5 g, UnsaturatedFat 12.17 g
2-INGREDIENT DARK CHOCOLATE TRUFFLES
Vegan, gluten-free dark chocolate truffles made with just 2 ingredients and simple methods! So easy, creamy, delectable, and sinfully rich.
Provided by Minimalist Baker
Categories Dessert
Time 2h31m
Number Of Ingredients 4
Steps:
- Place finely chopped chocolate in a medium-sized mixing bowl. The finer the chocolate is chopped, the easier it will melt and the quicker the truffle-making process will go.
- In a separate small mixing bowl, add coconut milk and microwave until very warm but not boiling - about 25 seconds (alternatively, heat in a small saucepan over medium heat until just starting to simmer).
- Immediately add coconut milk to chocolate and loosely cover with a cooking lid or towel to trap the heat in. Do not touch for 5 minutes. Then lift cover and use a mixing spoon to gently stir, trying not to incorporate air. Continue stirring until completely melted, creamy, and smooth.
- NOTE: If, for some reason, you have unmelted pieces left, you can microwave the mixture in 10-second increments until completely smooth (just be careful not to overcook or it can affect the integrity of the chocolate).
- Add vanilla at this time and stir (optional).
- Set the mixture in the refrigerator to chill uncovered for 2-3 hours, or until almost completely solid. A good test is dipping a knife into the middle of the bowl to see if any chocolate sticks. If it comes out mostly clean, it's ready to scoop. If there's still wet chocolate in the center, continue refrigerating.
- Once chilled and firm, prepare a small dish of cocoa or cacao powder for rolling (optional).
- Use a Tablespoon-sized scoop (such as this one from Amazon) or a Tablespoon to scoop out small balls (see photo), then use your hands to gently but quickly roll/form the chocolate into balls.
- Toss in cocoa or cacao powder to coat and shake off excess (or leave bare), then set on a parchment-lined serving dish. Continue until all chocolate is scooped. There should be about 16 truffles (amount as original recipe is written // adjust if altering batch size), depending on the size of your scoop.
- If any of the chocolate near the center of the bowl was too soft to form, refrigerate that portion for a bit longer before proceeding.
- Enjoy truffles immediately, or refrigerate for 1-2 hours or overnight. This allows them to set and firm up.
- Store truffles covered in the refrigerator for best freshness. To serve, let come to room temperature for 10-15 minutes before serving for optimum creaminess.
Nutrition Facts : ServingSize 1 truffles, Calories 89 kcal, Carbohydrate 9.7 g, Protein 1.3 g, Fat 5 g, SaturatedFat 3.6 g, Sodium 14 mg, Fiber 0.5 g, Sugar 8.2 g
CHOCOLATE TRUFFLES (VEGAN)
These truffles are so delicious, super easy to make, and way better for you than regular truffles because there is zero cream in the recipe, which makes them vegan! My friends have nick-named them "good for you Truffles." I have to credit Chef Jenny Brewer for this recipe and Allison Garcia for taking the photos. Your friends and family will love them - guilt free. Enjoy!
Provided by Lisa Clarice
Categories Candy
Time 1h10m
Yield 24 balls, 24 serving(s)
Number Of Ingredients 4
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.
VEGAN CHOCOLATE TRUFFLES
These Vegan Chocolate Truffles are the most delicious treat - they're melt-in-your-mouth silky, super creamy, perfectly sweet and most importantly, undetectably dairy-free.
Provided by Rhian Williams
Categories Dessert
Time 15m
Number Of Ingredients 7
Steps:
- Drain soaked cashews and add to a food processor along with all the other ingredients*.
- Whizz until completely smooth.
- Taste and adjust flavour accordingly.
- Put the mixture (keeping it in the food processor but you can transfer to a bowl if you wish) into the fridge and leave for 2 hours to harden - the mixture should be hard enough to easily shape into balls.
- Sprinkle cocoa powder onto a plate.
- Use two teaspoons to make teaspoon-sized balls of the mixture, then use your hands to roll the mixture in the cocoa powder.
- Repeat for the rest of the mixture.
- Keep truffles in an airtight container in the fridge for up to 5 days.
Nutrition Facts : Calories 63 kcal, Carbohydrate 4 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 1 mg, Sugar 2 g, ServingSize 1 serving
VEGAN CHOCOLATE TRUFFLES
Dense, chocolatey, and not too sweet, these Vegan Chocolate Truffles are gluten-free, vegan, and don't require you to turn on the oven. Vegan or not, these decadent truffles are exactly what your sweet tooth is asking for!
Provided by Jen Sobjack
Categories Candy Recipes
Time 20m
Number Of Ingredients 7
Steps:
- In a small saucepan, heat the coconut milk over low heat just until it's about to boil.
- Pour the hot coconut milk over the chocolate in a heatproof bowl and let sit for 2 minutes. Stir with a silicone spatula until the chocolate is fully melted and smooth.
- Add the vanilla, espresso powder, agave, and sea salt. Stir until well combined.
- Cover the bowl with plastic wrap and refrigerate for 3 hours, until firm and scoopable.
- Using a 1 tablespoon size cookie scoop, scoop out the ganache and roll it in cocoa powder until evenly coated.
- Store the truffles in the refrigerator for up to 5 days.
Nutrition Facts : Calories 81 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 29 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
HEALTHY VEGAN CHOCOLATE TRUFFLES (PALEO)
Rich, decadent vegan chocolate truffles that are healthy and paleo, too. Dipping in chocolate or rolled in jimmies or cocoa powder, they're oh so delicious but super clean!
Provided by Cheryl Malik
Categories Dessert
Number Of Ingredients 10
Steps:
- Place the dates in a medium bowl and pour hot water over them. Let sit about 5 minutes until softened, then drain. Remove pits and stems.
- Place dates in the bowl of a food processor, along with cocoa powder, coconut oil, and vanilla extract. Secure lid and process until a completely smooth paste. Continue processing until mixture forms a ball. Scrape out of food processor with a spatula into a medium bowl.
- Scoop out rounded teaspoons of the truffle mixture and place balls, without rolling, on a parchment-lined plate. Repeat until all mixture has been divided. Keep a small bowl of warm water near your workstation. Dip your fingers in the water to help remove the mixture from the teaspoon.
- Place truffle balls in the freezer for about 5-10 minutes to firm up. Remove from the freezer then roll all pieces between your palms to create even spheres.
Nutrition Facts : Calories 78 kcal, Carbohydrate 12 g, Fat 3 g, SaturatedFat 3 g, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
VEGAN TRUFFLES
Provided by Giada De Laurentiis
Categories dessert
Time 4h10m
Yield 30 to 35 truffles
Number Of Ingredients 8
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.
More about "chocolate truffles vegan recipes"
DECADENT VEGAN CHOCOLATE TRUFFLES | 4 EASY RECIPES | THE ...
From theminimalistvegan.com
Estimated Reading Time 9 mins
- If your chocolate is a block of chocolate, you'll first need to chop it up into smaller pieces. The smaller they are, the easier and quicker it will melt—ideally the size of buttons. If you're using buttons or pre-chopped chocolate, you can skip this step.
- In the meantime, using a small saucepan or a Turkish coffee pot, heat the coconut milk or cream until it comes to a gentle simmer. Do not boil!
- Pour it over the chocolate and leave it to sit for 4-5 minutes. This will melt your chocolate and make it easier for you to mix.
VEGAN CHOCOLATE TRUFFLE RECIPE
From veganfoodandliving.com
Servings 12Estimated Reading Time 2 minsCategory Vegan Recipes
INCREDIBLE VEGAN CHOCOLATE TRUFFLES - THE BLENDER GIRL
From theblendergirl.com
Estimated Reading Time 7 mins
24 VEGAN CHOCOLATE TRUFFLES RECIPES TO LOVE – VEGAN IN …
From veganinthefreezer.com
Reviews 4Published 2019-01-23Estimated Reading Time 6 mins
- Chocolate and Peanut Butter Truffles. These sweet Chocolate and Peanut Butter Truffles are an excellent and easy treat for any day! Anna from Anna Banana says they're made natural ingredients and no refined sugars!
- Chocolate Cherry Walnut Truffles. These gluten-free Cherry Chocolate Walnut Truffles are made from whole food ingredients! Enough sweetness to satisfy and are healthy to the max but they taste indulgent!
- Kahlua Truffles. Kahlua Truffles are easy decadence. There are a few unusual ingredients that are mixed together and turned into a chocolaty delight. Created by me right here!
- Raw Caramel Fudge Truffles. This raw caramel fudge truffle recipe from Amanda at My Goodness Kitchen swaps out the junk found in most commercial chocolate bars for sticky, sweet dates, cashew butter and millet crisps.
- Raspberry Bounty Balls. These Raspberry Bounty Balls are a quick and easy sweet treat featuring a creamy coconut and tangy raspberry filling encased in a dark chocolate shell.
- Chocolate Macadamia Truffles Sweetened with Monkfruit. Chocolate Macadamia Truffles Recipe is sweetened with Monkfruit! Kari of Beautiful Ingredient loves to use fruit as sweeteners.
- Chocolate Chip Cookie Dough Truffles. Six ingredient No-Bake Paleo Chocolate Chip Cookie Dough Truffles. Basically little bites of heaven. So quick and easy too!
- Vegan Strawberry Chocolate Truffles. Rhian makes the most delicious food and sweets too. These Vegan Strawberry Chocolate Truffles from Rhian's Recipes are so easy to make and perfectly indulgent on a special day!
- Cashew Peanut Butter Truffles. For something easy and beautiful how about Cashew Butter Chocolate Truffles. Creamy and crunchy at the same time with wonderful chocolate sweetness.
- Pumpkin Spice Dark Chocolate Truffles. Everyone needs a batch of these vegan Pumpkin Spice Dark Chocolate Truffles from Anjali over at Vegetarian Gastronomy.
VEGAN GINGERBREAD CHOCOLATE TRUFFLES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
VEGAN TRUFFLES NOT DARK CHOCOLATE : VEGANRECIPES
From reddit.com
CHOCOLATE COFFEE TRUFFLES RECIPE (PALEO, VEGAN) - BAKE IT ...
From bakeitpaleo.com
THE BEST HAZELNUT CHOCOLATE TRUFFLES (GLUTEN FREE, VEGAN ...
From glutenfreegelder.com
HEALTHY CHOCOLATE ORANGE TRUFFLES | VEGAN TRUFFLES RECIPE ...
From veganuary.com
VEGAN GINGERBREAD CHOCOLATE TRUFFLES | TIN AND THYME
From tinandthyme.uk
4-INGREDIENT VEGAN GINGER CHOCOLATE TRUFFLES
From theminimalistvegan.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love