On the seventhh day of Christmas, your true love gives to thee, Dairy-Free Chocolate Truffles. Decadent, rich, and absolutely delicious, Truffles are a completely indulgent treat and a perfect sweet treat for holiday parties. Being dairy-free doesn’t mean compromising on flavor, as this recipe proves. Incredibly smooth and chocolatey (if that’s even a word) these truffles will have everyone munching away.
- 8 oz dairy-free dark chocolate
- 3 tablespoons melted coconut oil
- 1 cup light coconut milk
- 1 teaspoon vanilla extract
- 1 handful of unsweetened shredded coconut
- 1 handful of mixed nuts, such as pecans, hazelnuts, and macadamias
- 2 tablespoons cocoa powder
- Chop the chocolate into small pieces, and place into a bowl with the coconut oil. Heat the coconut milk in a small pan over a low heat, and then pour the milk into the bowl with chocolate. Add vanilla extract and mix until well combined.
- Cover the bowl with plastic wrap and, place in the fridge to set for at least 4 hours.
- When the truffle mixture has almost set, toast the coconut over a medium heat for 1 to 2 minutes, or until lightly golden. Transfer onto a plate, and then add the nuts to the pan to toast. Toast for around 2 minutes, or until golden, then leave to cool for a few minutes. Finely chop, then place onto a second plate. Lastly, Spread out the cocoa powder onto a third plate.
- Using a teaspoon, scoop out little balls of the truffle mixture and roll in the palm of your hands, placing them on a tray as you go. It’s totally up to you how you decorate them – roll the balls in either the toasted coconut or chopped nuts, or for a simple finish, roll them in the cocoa powder. Return the decorated truffles to the fridge for around 10 minutes to firm up, then serve. Enjoy!