Vegan Crispy Rice Chocolate Caramel Truffles

• Vegan
• Gluten free

• Breakfast Foods

  • 1 cup Rice cereal, crisp

• Canned Goods

  • 1 fifteen ounce can Coconut cream, unsweetened

• Baking & Spices

  • 1 cup Beet sugar
  • 14 oz Chocolate, dark vegan
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 4 tbsp Coconut oil

Found on heatherchristo.com

Ingredients

• Truffles:
• 1 cup beet sugar (or organic cane sugar)
• 1 fifteen ounce can unsweetened coconut cream
• 4 tablespoons coconut oil
• 2 teaspoons vanilla extract
• 14 ounces dark vegan chocolate, chopped
• 1 cup crisp rice cereal (like rice krispies)
• Toppings: melted dark vegan chocolate, dark unsweetened cocoa powder, unsweetened shredded coconut, flaky salt, edible gold dust
• Truffles:
• 1 cup beet sugar (or organic cane sugar)
• 1 fifteen ounce can unsweetened coconut cream
• 4 tablespoons coconut oil
• 2 teaspoons vanilla extract
• 14 ounces dark vegan chocolate, chopped
• 1 cup crisp rice cereal (like rice krispies)
• Toppings: melted dark vegan chocolate, dark unsweetened cocoa powder, unsweetened shredded coconut, flaky salt, edible gold dust

Directions

• In a heavy medium sized saucepan add the sugar and place the pan over medium heat. When it starts to turn golden brown around the edges, swirl the pan and stir to get the sugar all melted. This will take about 3-5 minutes. When the sugar is all melted it will start to get dark so fast- so have the coconut cream ready to pour in.
• Pour the coconut cream in the melted sugar and add the coconut oil. Use a whisk to stir until smooth. If you have big chunks of sugar that hardened up after you added the cream, then continue to cook over medium heat or medium low heat and continue whisking until all of the sugar has melted. This can take up to 10 minutes.
• When the caramel is all smooth and melted remove the pan from the heat and whisk in the vanilla and add the chocolate. Whisk the chocolate into the hot caramel until it is melted and smooth.
• Pour the hot chocolate caramel ganache into a pyrex bowl and cool to room temperature.
• When the ganache has cooled, fold in the rice krispies and then put the bowl of truffle base into the refrigerator and chill until cold and solid.
• Prepare a sheet pan with a sheet of wax paper.
• Use a small scoop to make little rounds (I make mine about 1 tablespoon big with a melon baller) and roll it into a ball with your palms.
• Place the truffles on the prepared sheet pan and place in the freezer for 15-20 minutes until chilled. Then roll in cocoa powder or coconut, or dip in melted chocolate and top with sea salt, coconut or gold edible dust.
• Store in an airtight container or in the freezer.
• In a heavy medium sized saucepan add the sugar and place the pan over medium heat. When it starts to turn golden brown around the edges, swirl the pan and stir to get the sugar all melted. This will take about 3-5 minutes. When the sugar is all melted it will start to get dark so fast- so have the coconut cream ready to pour in.
• Pour the coconut cream in the melted sugar and add the coconut oil. Use a whisk to stir until smooth. If you have big chunks of sugar that hardened up after you added the cream, then continue to cook over medium heat or medium low heat and continue whisking until all of the sugar has melted. This can take up to 10 minutes.
• When the caramel is all smooth and melted remove the pan from the heat and whisk in the vanilla and add the chocolate. Whisk the chocolate into the hot caramel until it is melted and smooth.
• Pour the hot chocolate caramel ganache into a pyrex bowl and cool to room temperature.
• When the ganache has cooled, fold in the rice krispies and then put the bowl of truffle base into the refrigerator and chill until cold and solid.
• Prepare a sheet pan with a sheet of wax paper.
• Use a small scoop to make little rounds (I make mine about 1 tablespoon big with a melon baller) and roll it into a ball with your palms.
• Place the truffles on the prepared sheet pan and place in the freezer for 15-20 minutes until chilled. Then roll in cocoa powder or coconut, or dip in melted chocolate and top with sea salt, coconut or gold edible dust.
• Store in an airtight container or in the freezer.