Hi Guys,

I’ve had a great few days celebrating my mother’s birthday, road tripping back to my home town and back, doing some Christmas shopping and working. Now I’m finally here with another festive holiday treat for you and this time it’s all about vegan chocolate truffles. They are easy to make, tasty and will go down a treat over the holidays.

I love chocolate and at Christmas it’s a must for me. That’s not to say you can make these any time of year of course. The only truffle that really has that extra special Christmas time flavour is the gingerbread but I’d even have that one in summer if I was feeling nostalgic.

The base for the truffles is dark chocolate, vegan cream and coconut oil and after that you can really let your imagination lead the way, these three are some of my favourites but that’s not to say they are yours. Change to whatever nuts your heart desires or to lime instead of orange (maybe with a pinch of chilli) or maybe you really don’t like gingerbread but love some other spice mix? You do you and I’ll do me and let’s all be merry and filled with chocolate truffles.

I’m wishing you all a wonderful few days leading up to Christmas and an even more wonderful Christmas eve and/or day. Stay tuned tomorrow though for another Christmas appropriate dish that you might want to add to your table last minute. For now enjoy! x

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CHOCOLATE DUSTED ORANGE AND GINGER TRUFFLES


YIELDS: Roughly 10 truffles  /  TIME: 20 min + refrigeration time

100 g dark chocolate, dairy-free
3 tbsp plant based cream, I used oat
1 tbsp coconut oil
2 tbsp fresh orange juice
1 tsp orange zest
1 tsp ginger powder

Finely chop your chocolate and prepare a bain-marie (see video).

Place the chopped chocolate, cream and coconut oil into the bain-marie and melt.

Once melted add your orange juice and zest as well as ginger powder and mix until well combined.

Place uncovered in the refrigerator for roughly three hours or until set.

Remove from the refrigerator and let soften slightly, for about 10 min, before scooping the mixture out with a melon-baller or small ice cream scoop.

Roll the mixture into roughly ten balls and roll in cacao powder if you wish.



HAZELNUT AND VANILLA CHOCOLATE TRUFFLES


YIELDS: 10-12 truffles  /  TIME: 20 min + refrigeration time

100 g dark chocolate, dairy-free
3 tbsp vegan cream, I used oat
1 tbsp coconut oil
1/3 cup hazelnuts + more for rolling, chopped
1/2 tsp vanilla powder or extract

Finely chop your chocolate and prepare a bain-marie (see video).

Place the chopped chocolate, cream and coconut oil into the bain-marie and melt.

Once melted add your hazelnuts and vanilla and mix until well combined.

Place uncovered in the refrigerator for roughly three hours or until set.

Remove from the refrigerator and let soften slightly, for about 10 min, before scooping the mixture out with a melon-baller or small ice cream scoop.

Roll the mixture into roughly ten balls and roll in chopped hazelnuts if you wish.



CHOCOLATE COVERED GINGERBREAD TRUFFLES


YIELDS: Roughly 10  /  TIME: 20 min + refrigeration time

100 g dark chocolate (+ 50 g for coating), dairy-free
3 tbsp vegan cream, I used oat
1 tbsp coconut oil
1 tsp gingerbread spice mix

Finely chop your chocolate and prepare a bain-marie (see video).

Place the chopped chocolate, cream and coconut oil into the bain-marie and melt until smooth.

Once melted add your gingerbread spice mix and mix until well combined.

Place uncovered in the refrigerator for roughly three hours or until set.

Remove from the refrigerator and let soften slightly, for about 10 min, before scooping the mixture out with a melon-baller or small ice cream scoop.

If you wish to coat them in chocolate simply prepare the bain-marie again and melt roughly 50 g of dark chocolate.

Coat each truffle in dark chocolate (see video) and let set in the frige for 15-30 min before serving.


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