Decadent (but simple!) vegan chocolate truffle recipe

Decadent (but simple!) vegan chocolate truffle recipe

13th December 2018

I’ve always been a huge chocolate lover but after moving towards a more low waste lifestyle this year, I found that there was no easy way of getting “fancy chocolates” without the packaging, so it was time to come up with my own. These are all ingredients which you can pick up in zero waste stores (if you’re in London try Hetu, Bring Your Own, Bulk Market and The Source Bulk Foods) or wherever you usually do your shopping. Cacao butter is a little more specialist but is easy to find online, I’m still working through a huge block I bought back from Bali!

This is a recipe which I created during the summer, but as Christmas quickly approaches I thought it was time to share it with you all, as they are the perfect Christmas indulgence. The outer chocolate has that perfect break before getting to the melt-in-your-mouth truffle which is made light and smooth by the cashew cream. Mmmmmmm…… They’re really easy to make too!

These truffles also make a great gift for your nearest and dearest chocolate fiends, whether they’re vegan or not. Just pop a few in a reused jar, maybe add a little decoration (that ribbon you’ve had kicking around for years?) and voila!

Inner truffle ingredients:
60g cashews soaked in filtered water for 8 hours
60ml filtered water
100g cacao butter
3-4 tbsp maple syrup (depending on how sweet your tooth is!)
1 tsp vanilla extract
85g cacao powder

Outer truffle ingredients:
50g coconut oil
1 tbsp maple syrup
40g cacao powder

Inner truffle method:

  1. Drain the soaked cashews and give them a quick rinse before placing in a food processor with the 60ml filtered water. Blend until smooth to create a cashew cream – this may take a few minutes and if your food processor is anything like mine, you’ll need to scrape down the sides a few times to make sure all of the cashews and fully blended.
  2. Create a bain-marie by boiling a little water in a saucepan and placing a large bowl over the top (making sure the bottom of the bowl doesn’t touch the water). Put the cacao butter into the bowl to gently melt, stirring regularly.
  3. Once the cacao butter has fully melted, remove bowl from the saucepan and stir in the maple syrup and vanilla extract, followed by the cacao powder.
  4. Next, add in the cashew cream from the food processor stirring quickly as it will stiffen up quickly.
  5. Put the bowl aside to cool for 30 minutes. Cover the bottom of two tupperwares (or a tray that you can fit in the fridge) in baking paper or grease with a tiny bit of coconut oil to reduce waste.
  6. Once the truffle mix has cooled and is firm enough to handle, take a tablespoon and scoop out a little at a time (depending on how big you want to make your truffles, I usually take just under a tablespoons worth at a time) and roll into a ball in the palm of your hand, before placing into the tupperware or tray.
  7. Once all of your truffle mix is rolled, place into the fridge for an hour to firm up further before coating.

Outer truffle method:

  1. Again, create your bain-marie to gently melt the coconut oil before taking off the heat and stirring in the maple syrup and cacao powder.
  2. This should create a nice thick and glossy chocolate to coat the truffles in. If the chocolate is quite warm you may want to let it cool a little before coating the truffles so that they don’t melt.
  3. Take out the inner truffles from the fridge and one by one, place them in the outer truffle chocolate to coat. Scoop up the coated truffle with a fork and allow any excess chocolate to drip off, before carefully placing back into your tupperware or tray.
  4. Repeat until each truffle is coated. If you like you can add a little decoration here such as dried flower petals, small pieces of toasted nuts, freeze dried raspberries etc. As it’s Christmas I’ve added a little edible gold glitter this time, which you can see in the photos.
  5. Place the completed truffles into the fridge for at least two hours to firm up.

This recipe should make about 25 truffles which will last up to two weeks in the fridge.

If you give this recipe a go please comment below and let me know how you get on – I’d love to hear your thoughts!

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