Making cookies and candy around the holidays always puts me in the best mood! It also reminds me of being a kid. Back then, I cut out sugar cookies and made those green cornflake wreaths with red hots. Remember those? Mostly I just loved being in the kitchen with my mom and my brother and listening to my mom sing Christmas carols.
We each had our cookie job, and my mom’s job was to make my dad a dozen or two of his mother’s rum truffles. My brother and I were never allowed to have any (although we managed to sneak one or two without any notice), so my mom would make us some sans the rum! They were delicious and usually gone within a day or two!
This is a vegan version of her truffles! Enjoy!
These truffles are incredible! Incredibly easy and incredibly delicious! This batch will make approximately 60 truffles. You can use the basic truffle recipe and modify anyway you want!
- 2 cups (about 16 oz) 100% unsweetened vegan dark chocolate
- 2 tablespoons coconut oil, melted
- 2/3 cup full fat coconut milk
- 2 tablespoons maple syrup
- 1/8 tsp fine sea salt
- Basic Truffle Mix
- 1/2 teaspoon orange essense
- 1 1/3 cup dark chocolate chopped (for coating truffles)
- ¾ teaspoon flaky sea salt
- Orange zest
- Edible gold dust powder
Dark Chocolate Raspberry Truffles
- Basic Truffle Mix
- 1/2 teaspoon vanilla extract
- 1 1/3 cup vegan white chocolate (for coating truffles)
- Shredded Coconut, White Nonpareils, or Sparkling Sugar
To make the basic truffle mix, melt the chocolate and coconut oil in a glass dish over boiling water. Stirring constantly.
Remove dish from the heat and whisk in coconut milk, maple syrup and sea salt.
Divide the mixture into 3 bowls, one for each of the flavors.
For the chocolate orange truffles add the orange essence. Mix well.
For the dark chocolate raspberry truffles add dark rum and raspberry essence. Mix well.
For the vanilla truffles, add the vanilla essence. Mix well.
Put all three bowls in the fridge for at least 5 hours to fully firm up.
After the truffle mixes are firm, use a teaspoon to spoon out mixture and roll in your hands to make small balls, about half the size of golf balls.
Set out the truffles on parchment lined baking pans. Just make sure you know which flavor is which. Freeze for at least 3 hours.
In a glass bowl over boiling water, melt chocolate to cover the truffles in.
For the orange truffles, and the raspberry truffles melt the dark chocolate. For the vanilla truffles, melt white chocolate.
I like to use this chocolate dipping tool, but you can also use a fork. Dip truffles one by one into the melted chocolate, and place on a parchment lined baking sheet.
Immediately decorate each truffle, while the chocolate is still melted.
- For the orange chocolates, sprinkle with flaky sea salt and orange zest, or edible gold dust powder. You can also add two thin slices of candied orange across the top. For raspberry truffles, dust in cocoa powder and ground dried raspberries. For vanilla truffles, sprinkle with coconut or white sparkling sugar (blue sanding sugar is also very pretty).
Put all covered and decorated truffles in the fridge for an hour or so to set. Then they can be served.
The truffles will last in an air tight container the fridge for 2-3 weeks. They can also be frozen.