Valentine’s Day has passed, but this recipe for Vegan Truffles is perfect to enjoy with a significant other or even by yourself year around. This recipe gives you a lot of freedom on flavors. You can surprise your loved one’s with one of their favorite flavors. Today, I used freeze-dried strawberries, rose petals, and matcha green tea to switch things up. Let me know what your favorite vegan truffles flavor is?
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For Truffles:
2 Cups Vegan Dark Chocolate
1 Cup Lite Coconut Milk
1 Tbs Vegan Butter
For Topping:
Freeze Dried Strawberries
Matcha Green Tea
Unsweetened Cocoa Powder
Powdered Sugar
Dried Rose Petals
Sea Salt
Instructions:
Heat the coconut milk to right before it gets to boiling and then remove immediately.
Pour over the chocolate and vegan butter. Whisk until smooth. Once smooth, place into freezer to set. This should be for at least an hour.
Scoop out with melon baller and place onto parchment paper or silicone lined sheet tray. Place into freezer until ready.
While the truffles are in the freezer, prepare your toppings. I like to add a tablespoon of powdered sugar to the matcha green tea & cocoa powder. I also use a spice grinder to make a freeze dried strawberry powder. Right before you are ready to dip the truffles, melt some chocolate over a double boiler or in the microwave.
Once the scooped truffles are nice a cold, dip some of them in the melted chocolate. Make sure to shake off the excess chocolate. Place onto a plate or parchment paper. Top with a pinch of sea salt and rose petal. For all of the other toppings, you can simply just roll around and shake off the excess powder.
