Holiday baking has a way of slowing everything down. Not in a dramatic, snow-globe way — just enough to make the kitchen feel like the heart of the house again. There’s flour on the counter (and flour on Avery, of course), music in the background — everything from Nat King Cole to Avery doing a full SpongeBob SquarePants dance — and a general agreement that whatever else needs doing can wait.
My girls can sing and bake — two things I can’t really claim — and they’re both incredibly funny. They move easily between tasks, harmonizing without thinking about it, setting timers, sneaking tastes. It’s just fun to watch them as they’re getting older, to see the relationship they’ve built between themselves — the shorthand, the ease, the way they work side by side without needing much direction from me anymore.
It was also fun watching them make their annual gingerbread house this year. We’ve been doing that every year since Sidney was four, and she’ll be 21 in a few months. Somewhere along the way, it shifted from sticky chaos to actual planning. I have to say, they outdid themselves this year.
The kitchen has always had a way of connecting me to some of my fondest memories, and that includes making cookies as a kid.
These are traditions that were handed to me, and now I’m handing them forward — something moving quietly from my family to theirs. It’s not just about being in the moment; it’s about being in the memory. I have no doubt that what they’re making now is something they’ll want to recreate one day with their own children. Not because it’s expected, but because it feels like home.
It’s also just really nice having Sidney home from college. I don’t always realize how much I miss her until she’s here again — back in the mix, back at the counter, singing while something’s in the oven. You get used to the quiet when they’re gone, and then they come home and the house remembers itself.
These truffles are a vegan adaptation of a recipe that’s been part of our holidays for a long time. They’re simple, a little nostalgic, and meant to be made with extra hands nearby. No guarding. No saving for later. Just roll, dip, taste, repeat.
Enjoy. 🍫
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Holiday Truffles
- Prep Time: 1 hour
- Cook Time: 5 hours (Refrigerate)
- Total Time: 6 hours
- Yield: @ 60 Truffles
- Diet: Vegan
Description
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!
Ingredients
- 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 tsp raspberry essence
- 1 1/3 cup dark chocolate chopped (for coating truffles)
- 1/4 cup cocoa powder or freeze dried raspberry powder for dusting
- 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
Instructions
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To make the basic truffle mix, melt the chocolate and coconut oil in a glass dish over boiling water. Stirring constantly.
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Remove dish from the heat and whisk in coconut milk, maple syrup and sea salt.
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Divide the mixture into 3 bowls, one for each of the flavors.
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For the chocolate orange truffles add the orange essence. Mix well.
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For the dark chocolate raspberry truffles add dark rum and raspberry essence. Mix well.
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For the vanilla truffles, add the vanilla essence. Mix well.
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Put all three bowls in the fridge for at least 5 hours to fully firm up.
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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.
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Set out the truffles on parchment lined baking pans. Just make sure you know which flavor is which. Freeze for at least 3 hours.
To decorate:
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In a glass bowl over boiling water, melt chocolate to cover the truffles in.
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For the orange truffles, and the raspberry truffles melt the dark chocolate. For the vanilla truffles, melt white chocolate.
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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).
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Put all covered and decorated truffles in the fridge for an hour or so to set. Then they can be served.
Notes
The truffles will last in an air tight container the fridge for 2-3 weeks. They can also be frozen.
