Vegan Chocolate Truffles

Prep Time 30

Rest Time 2 30

Total Time 3

To taste: cocoa powder, sprinkles, flaky sea salt, slivered almonds, crushed peanuts, pecans, or other nuts, shredded coconut, melted chocolate drizzle, graham cracker crumbs, crushed cookies, cinnamon sugar, espresso, crushed peppermint

Put the chocolate in a medium-sized glass mixing bowl and set aside
On the stove over medium heat, bring the coconut cream to a light simmer (can use the microwave if needed)
Once simmering, pour the coconut cream over the chocolate, add the optional vanilla and sea salt, and let stand for about a minute
Stir consistently until the chocolate chips are fully melted and the mixture is smooth and shiny – if the chocolate won't completely melt, place in the microwave for 5-10 seconds
Cover and let it set in the fridge for 2-3 hours; test if it’s set by sticking a butter knife in the middle, if it’s still wet, put it back in the fridge until the knife comes out mostly clean
Once set, scoop and roll into ~1 TBSP, bite-sized balls and place them on a plate or tray – if your hands start to melt the chocolate, place ice packs covered with paper towels on the counter and press your palms into them to quickly cool off your hands*
Roll in or sprinkle on any optional toppings if desired
Store in an airtight container in the fridge to maintain firmness

*Chocolate chips: Enjoy Life is a brand free from common allergens that melts, bakes, and tastes like the real deal; this is the brand used in all of my recipes (no affiliation, just a big fan)
*6. If the rolling or scooping starts to get messy, pop the bowl back into the fridge for 5-15 minutes. And as mentioned at the beginning, you don’t have to roll the truffles by hand. A melon baller or small cookie scooper can be used to speed up (and clean up) the process.
The recipe can easily be halved for a small batch or doubled!

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