Valentine’s Day has passed, but this recipe for Vegan Truffles is perfect to enjoy with a significant other or even by yourself year around. This recipe gives you a lot of freedom on flavors. You can surprise your loved one’s with one of their favorite flavors. Today, I used freeze-dried strawberries, rose petals, and matcha green tea to switch things up. Let me know what your favorite vegan truffles flavor is?
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Ingredients
For Truffles:
2 Cups Vegan Dark Chocolate
1 Cup Lite Coconut Milk
1 Tbs Vegan Butter
For Topping:
Freeze Dried Strawberries
Matcha Green Tea
Unsweetened Cocoa Powder
Powdered Sugar
Dried Rose Petals
Sea Salt
Instructions:
- Heat the coconut milk to right before it gets to boiling and then remove immediately.
- Pour over the chocolate and vegan butter. Whisk until smooth. Once smooth, place into freezer to set. This should be for at least an hour.
- Scoop out with melon baller and place onto parchment paper or silicone lined sheet tray. Place into freezer until ready.
- While the truffles are in the freezer, prepare your toppings. I like to add a tablespoon of powdered sugar to the matcha green tea & cocoa powder. I also use a spice grinder to make a freeze dried strawberry powder. Right before you are ready to dip the truffles, melt some chocolate over a double boiler or in the microwave.
- Once the scooped truffles are nice a cold, dip some of them in the melted chocolate. Make sure to shake off the excess chocolate. Place onto a plate or parchment paper. Top with a pinch of sea salt and rose petal. For all of the other toppings, you can simply just roll around and shake off the excess powder.
- Enjoy!
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