Rustic Chocolate Cacao Truffles [Vegan]

12-14 Truffles Sweets Rustic Chocolate Cacao Truffles [Vegan]
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Ingredients

1 1/3 Cup of 72% Cacao Dark Chocolate or any good quality dark chocolate [chop finely; this will help melt faster]

1 Cup of coconut milk

1 Teaspoon of Agave

½ Teaspoon of vanilla extract

1/4 Teaspoon of cinnamon powder

Cacao powder or cocoa powder [for rolling truffles]

 

Tools

1 Medium Pot

1 Spatula

1 Small baking sheet

Plastic wrap [as needed]

1 Small ice cream scoop or melon baller scooper

1 Medium plate

 

Preparation

Turn your stovetop to a low heat. Pour the coconut milk into your pot and let it simmer for 3 minutes; you want the milk to get warm not bubbly. Add in your chopped dark chocolate and stir for another 2-3 minutes. Once chocolate melts remove it from the stovetop and add in your agave, vanilla and cinnamon; mix until all is incorporated. Pour the melted chocolate onto a plastic wrap-covered baking sheet and spread evenly with your spatula. Place in your freezer uncovered for 2 hours. Once the chocolate firms up, take out of the fridge and set up your rolling station. Place a medium plate next to your baking sheet and pour your cacao or cocoa powder onto the plate, spread evenly. With a small scooper or melon baller start scooping out your chocolate from the baking sheet and start by manually rolling your balls into a ball like shape. Working quickly start by adding each ball onto the plate and roll the balls in the powder until all sides are covered with the cacao or cocoa powder. Shake off the excess powder and place them onto your serving dish.

Enjoy!

 

Tip – If you don’t have a small ice cream scoop or melon baller you can use a measuring tablespoon to scoop out the chocolate.

Tip – The brand I used to make this recipe was “Trader Joe’s 72% Cacao Dark Chocolate Pound Plus Bar” it’s a good Belgian quality cocoa, vegan and inexpensive! If this isn’t available I would recommend any dark chocolate that’s 72% cacao or higher in percentage. The better the chocolate the better the truffle. 

Tip- No baking sheet no worries!! Place your chocolate mixture in any wide, long, medium plastic container, making sure to plastic wrap the container prior to pouring the chocolate [see above].

 

 

 

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Rustic Chocolate Cacao Truffles [Vegan]

12-14 Truffles Sweets
Ingredients

1 1/3 Cup of 72% Cacao Dark Chocolate or any good quality dark chocolate [chop finely; this will help melt faster]

1 Cup of coconut milk

1 Teaspoon of Agave

½ Teaspoon of vanilla extract

1/4 Teaspoon of cinnamon powder

Cacao powder or cocoa powder [for rolling truffles]

 

Tools

1 Medium Pot

1 Spatula

1 Small baking sheet

Plastic wrap [as needed]

1 Small ice cream scoop or melon baller scooper

1 Medium plate

 

Preparation

Turn your stovetop to a low heat. Pour the coconut milk into your pot and let it simmer for 3 minutes; you want the milk to get warm not bubbly. Add in your chopped dark chocolate and stir for another 2-3 minutes. Once chocolate melts remove it from the stovetop and add in your agave, vanilla and cinnamon; mix until all is incorporated. Pour the melted chocolate onto a plastic wrap-covered baking sheet and spread evenly with your spatula. Place in your freezer uncovered for 2 hours. Once the chocolate firms up, take out of the fridge and set up your rolling station. Place a medium plate next to your baking sheet and pour your cacao or cocoa powder onto the plate, spread evenly. With a small scooper or melon baller start scooping out your chocolate from the baking sheet and start by manually rolling your balls into a ball like shape. Working quickly start by adding each ball onto the plate and roll the balls in the powder until all sides are covered with the cacao or cocoa powder. Shake off the excess powder and place them onto your serving dish.

Enjoy!

 

Tip – If you don’t have a small ice cream scoop or melon baller you can use a measuring tablespoon to scoop out the chocolate.

Tip – The brand I used to make this recipe was “Trader Joe’s 72% Cacao Dark Chocolate Pound Plus Bar” it’s a good Belgian quality cocoa, vegan and inexpensive! If this isn’t available I would recommend any dark chocolate that’s 72% cacao or higher in percentage. The better the chocolate the better the truffle. 

Tip- No baking sheet no worries!! Place your chocolate mixture in any wide, long, medium plastic container, making sure to plastic wrap the container prior to pouring the chocolate [see above].