Two-Ingredient Vegan Chocolate Truffles

Vegan Chocolate Truffles

As you all know, I’m a bit of a chocoholic. Any excuse to make something rich and chocolatey, and I’ll usually take it!

And, with the seemingly endless dark mornings and evenings looming ahead of us, I have been making endless chocolate treats to brighten my day!

These Two-Ingredient Chocolate Truffles are the perfect treat to make, and are a fantastic, simple recipe for those of you who are trying out Veganuary, too!

These vegan chocolate truffles couldn’t be easier to make, and they’re also much healthier and lighter than store-bought truffles – dairy-free and free of any sugar (unless you choose to add some, of course!) or nasties. Simple, pure and wholesome!

Given their two-ingredient status, they’re also very easy to adapt too. These chocolate truffles are unflavoured, but you can add drops of flavourings or anything you fancy.

chocolate truffles

I’ve tried a few now with some vanilla paste, others with fresh orange juice or orange essence, and others with peppermint extract. You could even trycinnamon or some chilli flakes for a bit of a kick! Really, with chocolate, you can’t go far wrong…

2-ingredient chocolate truffles

Anyway, if you’re looking for the perfect chocolate treat to make at home, then this is it!

Happy chocolate making!

Sam x

Two-Ingredient Chocolate Truffles

vegan truffles

Ingredients:

  • Creates 16
  • 250g dark chocolate, VERY finely chopped, the best quality you can afford (Note: the finer you chop the chocolate, the better!)
  • 9.5 tbsp plant-based cream of choice (e.g coconut cream, oat cream)
  • Optional add-ins: Pinch salt, maple syrup (to taste), 1/2-1 tsp vanilla paste, drop rhubarb extract, drop culinary grade orange or raspberry extracts
  • More chocolate, chopped nuts, beetroot powder or cacao, for coating (optional)

    Method:

  1. Very gently heat the cream in a saucepan. Once it becomes warm – but not boiling, you don’t want it to boil or bubble, else your mixture may split! – add the chocolate, then cover with kitchen roll and allow to sit for a few minutes.
  2. Stir the chocolate mixture until melted and smooth, adding in flavourings if using. If needed, apply a touch more heat until completely melted – but do this very carefully and very gently.
  3. Set aside until firm enough to handle (about an hour). Use a tablespoon to pick up the mixture, then roll into balls. Roll in cacao, coconut melted chocolate, or chopped nuts, if using. Continue with the remaining mixture (place any that’s too squidgy back in the fridge), then eat immediately or store in the fridge.

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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