Dairy Free Chocolate Truffles (Paleo, Vegan)
Quick and easy dairy free chocolate truffle alternative.
Servings: 15 truffles
Calories: 344kcal
Cost: $10
Equipment
- mixing bowl
- Saucepan
Ingredients
- 2 cups dairy free chocolate
- 3/4 cup coconut milk make sure it is full fat
- 3 tbsp coconut oil
- 1/3 cup nut butter I like peanut butter
- 1/4 cup maple syrup
Ganache:
- 1 1/2 cups dairy free chocolate
- 1/2 cup coconut milk
OPTIONAL:
- 1/2 cup edible rose petals to roll the truffles in
Instructions
- Add the coconut milk to a pan and bring to a boil, then turn off the heat. Add in the peanut butter, chocolate chips, maple syrup and coconut oil. Whisk together continuously so it does not burn or harden. Now, set the pot in the freezer for 1.5-2 hours to allow the truffles to harden. Place wax paper on a cookie sheet. Once the 2 hours are up, scoop the truffle filling with a 1 inch cookie scooper and lay on the sheet. Place in the freezer.
- While the truffles are in the freezer, put the ganache coconut milk in the microwave for 120 seconds (2 minutes.) When it comes out of the microwave add in the chocolate and continuously whisk. Now dip the truffles in the ganache and put back on the baking sheet. Add the optional nuts and coconut on top if desired. Store in the fridge. See freezing instructions above.
Notes
Storage: This recipe can be stored in an airtight container for up to 1 week in the freezer.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. It is based on 15 servings.
Servings: This recipe should yield 15 servings.
Nutrition
Serving: 1truffle | Calories: 344kcal | Carbohydrates: 33g | Protein: 7g | Fat: 25g | Saturated Fat: 16g | Sodium: 4mg | Potassium: 261mg | Fiber: 6g | Sugar: 22g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 113mg | Iron: 5mg