Simple Vegan Chocolate Truffles

• Canned Goods

  • 95 g Coconut milk

• Condiments

  • 2 tsp Maple syrup

• Baking & Spices

  • 1 Cocoa powder
  • 125 g Dark chocolate, vegan
  • 1 Pinch Sea salt
  • 1 tsp Vanilla extract

• Drinks

  • 1/4 tsp Espresso, powder

• Beer, Wine & Liquor

  • 1 tsp Whisky or liquor

Found on crazyvegankitchen.com

Description

Ingredients

• 125 grams Vegan Dark Chocolate (4 ounces)
• 95 grams Coconut Milk (3 ounces)
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Espresso Powder
• 2 teaspoons Maple Syrup
• Pinch of Sea Salt
• 1 teaspoon Whisky or Liquor Of Choice (optional)
• Cocoa Powder, for coating

Directions

• Break Chocolate into pieces and place chocolate in a bowl. In a small saucepan, heat Coconut Milk on low heat until it comes to a full simmer. Do not let it boil.
• Take off the heat and pour hot Coconut Milk over broken chocolate. Let sit for a minute or two.
• After sitting, stir with a spatula until all the Chocolate has melted and you have a smooth Chocolate Ganache.
• Add Vanilla, Espresso Powder, Maple Syrup, Sea Salt and Liquor (if using), to ganache. Stir well.
• Chill your bowl of Ganache in the refrigerator until Ganache has thickened, firm and is scoopable, about 2-3 hours. Stir every 30 minutes or so to ensure it chills evenly.
• Once firm, using a teaspoon, scoop out portions of ganache and roll into balls with clean, cool hands.
• If your palms start to get warm and messy, wash your hands before continuing. Roll truffles in Cocoa Powder to coat.
• Store in refrigerator, and let thaw for 5-10 minutes before enjoying.