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 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.
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
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
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5/5 (4)Total Time 6 hrs 20 minsCategory DessertCalories 156 per serving
- 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.
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- 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!
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- 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.
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- 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.
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- 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).
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