Vegan, gluten free, easy, dark chocolate, and truffles. Need I say more? This recipe for coconut cream truffles is so simple, so delicious, and so beautiful that I think they pretty much make the perfect gift (for yourself or someone else!).
Why this recipe
A few years ago, well before my blog was called NaomiCakes, I posted my recipe for Easy Dark Chocolate Truffles, because, well– why not! To my surprise, so far, it has been the single most popular post I’ve ever put up. I’m guessing the reason for is that first of all, who doesn’t love chocolate? And second of all, it’s simple, it has two ingredients, and it’s so, so good.
When I posted it at the time, someone commented asking if you could make the same recipe with coconut milk. I wasn’t sure since I’d never tried it, and for whatever reason, it sat in the back of my mind until recently as a “Must try” option for the distant future. Granted, I have to sheepishly admit that I *still* haven’t used coconut milk… but, as of this post, I have tried it with coconut CREAM, and that has far exceeded my expectations.
Making vegan truffles
Coconut cream truffles have made the world of truffle making a whole new experience for me. When you use regular cream, the consistency of the ganache is much more soft, and can get pretty messy as you work with it, especially as the heat from your hands softens and melts the chocolate. This recipe, however, has a much stiffer consistency for working, while still maintaining its creamy texture and taste.
Since coconut fat melts at a much lower temperature than butter, I added a little cocoa to the recipe as well, just to stiffen the texture – which creates a better workability for the ganache. The result is more hardy, which makes it a simpler process overall. I call that a success!
What kind of chocolate can I use to make vegan truffles?
Any kind of dark chocolate chips that are marked as vegan should work. For this tutorial, I used Kirkland chocolate chips (Costco brand), which (disclaimer) are labelled “May contain milk or wheat.” Since those two things are not listed in the actual product ingredients, however, I’m okay with the fact that the chocolate itself is vegan and gluten-free. If you’re dealing with allergies or other sensitive concerns, get the chocolate that seems best to you.
How are truffles made?
Truffle ganache (the smooth filling centre) can be made in a number of ways. Traditionally it is made with just chocolate and heavy (whipping) cream. The mixture is chilled after it is blended together to set, and then it is shaped into balls and typically covered with nuts, coconut, chocolate, or cocoa.
If you want to get right to it, go ahead and check out the recipe (scroll down) to learn more! It may seem tricky, but honestly if you’re not coating them in chocolate… they are one of the simplest things on earth to make.
Printable Recipe:
Dark Chocolate Coconut Cream Truffles
Vegan, gluten-free, and delicious.
Ingredients
- 1 cup vegan chocolate chips
- 1/2 cup coconut cream
- 1 Tbsp. cocoa powder
- 1/2 cup unsweetened flaked coconut
Instructions
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To make the ganache, measure out the chocolate chips and cocoa powder into a small-medium sized glass mixing bowl. Set aside.
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In a small saucepan over medium heat, heat the coconut cream until just beginning to boil. Pour over the chocolate chips and cocoa, and allow to sit for about 3 minutes.
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Whisk the hot cream and chocolate until just combined. At this point, if there are still chunks in the chocolate that aren't melting, place the bowl of ganache in the microwave for 10 seconds at full power. Continue whisking until smooth. Cover and refrigerate at least 2 hours or until cold.
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In the meantime, put the coconut into a clean, dry frying pan. Toast over medium-high heat on the stove, stirring constantly, until the coconut is lightly toasted and fragrant. Remove from heat, and allow to cool.
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Once the ganache is cold, using a teaspoon or a melon baller, scoop the ganache out of the bowl (about 1 Tbsp. per truffle), and using your fingertips, shape into balls. If the truffles are too warm after you're done working with them, stick them in the refrigerator for at least 20 minutes before moving on to the next step.
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Roll the shaped truffles in toasted coconut, and enjoy!
Recipe Notes
If you don't have a microwave for Step 3, you can continue heating the chocolate over a pot of simmering water, taking care that the bottom of the bowl doesn't touch the water. Only whisk the chocolate long enough to combine the ingredients; do not over-mix.
Store in the refrigerator.
Used in this recipe:
- Vegan chocolate chips
- Coconut Cream
- Cocoa Powder
- Unsweetened Shredded Coconut
- Frying pan
- Glass pyrex bowl
- Melon baller or mini ice cream scoop
- Wash cloth
- Parchment paper
- Wooden bowl
That’s all for today folks! I hope you enjoyed this recipe; making truffles is one of my favourite things, and I hope it becomes the same for you. I am convinced your life will be a little more joyful because of it.
Thanks for stopping in,
Naomi
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