These vegan chocolate truffles are rich, creamy, and dark chocolate decadence.
One of my families favorite treats for the Holidays used to be my chocolate truffles. I made them every year since my girls were little until recently. When Josha requested I make them again this year I decided to try my hand at making some that I could eat.
These vegan chocolate truffles are very easy to make with less than 5 ingredients. The sweetened condensed coconut milk makes them rich and creamy while the Lily’s chocolate chips gives them that dark chocolate flavor.
Dark Chocolate Truffles
These vegan chocolate truffles are rich, creamy, and dark chocolate decadence. With less than 5 ingredients they are very easy to make.
Author: Thyme and Tarragon
Recipe type: Dessert
Cuisine: Vegan
Ingredients
- 1 can (14 ounce) full fat coconut milk
- 4 tablespoons xylitol
- 3 cups Lily's chocolate chips - or any dairy free chocolate chips
- 1 tablespoon vanilla
- Coating:
- unsweetened cocoa
Instructions
- In small pan bring coconut milk to a boil. Whisk to keep the coconut milk from boiling over or burning.
- Add xylitol, turn heat to low, and whisk until xylitol is dissolved. Simmer for 30 minutes whisking occasionally.
- Take off heat and add chocolate chips, stirring slowly until melted and mixed with coconut milk.
- Add vanilla and stir.
- Pour into bowl, cover, and refrigerate for about 3 hours or until firm.
- Shape into 1 inch balls and coat with cocoa.
- Chill for 1 hour and serve.
