When looking for a vegan, gluten-free dessert that is rich and decadent, truffles are the way to go. Whether you are looking for a dessert dish to bring to a potluck, or something to make for that special someone in your life, you can’t go wrong with a truffle!
The great thing about truffles is that they are versatile – you can add just about anything to them to suit your taste: sea salt, coconut flakes, gluten-free crushed pretzels, crushed nuts, dried fruit, crushed candy canes, or even vegan bacon bits. And, if you are doing a vegan AIP diet, you can still add things like sea salt, coconut flakes, and dried fruit!
This recipe calls for our vegan heavy cream recipe, however you can also use coconut milk. While coconut milk is a great dairy milk alternative, it’s important to read the ingredient list on the back of the can or box, as you may be surprised that even the coconut milk from your favorite health food store may be full of added ingredients and preservatives. In fact, it is for this very reason that we prefer to make our own homemade coconut milk recipe, it’s clean, and it’s easy!
Gluten-Free Vegan Truffle Recipe with Vegan AIP Options
3/4 cup vegan heavy cream or coconut milk (if you are doing vegan AIP be sure to get coconut milk without guar gum added, or, better yet, make our homemade recipe, linked above)
10 oz vegan dark chocolate (we like the Enjoy Life brand of chunks or mini-chips
1/4 cup vegan cocoa powder or cacao powder (we like the Weirdo Good brand Black Velvet Cacao powder
1/4-1/2 teaspoons of orange, cherry, almond, or other extract
Crushed pretzels, peanuts, cacao nibs, shredded coconut, or really anything in which you may want to roll your truffles
If not already in small pieces, finely chop the chocolate and put in a heat-proof bowl, and set aside.
In a saucepan, heat coconut milk over medium high heat, until it just about to boil – when the small bubbles on the side just start to appear. Pour the heated coconut milk over the chopped chocolate and slowly whisk until the chocolate is melted by the hot coconut milk, and the mixture is smooth and creamy.
If you want to add extract, now is the time to do so.
Next, grab a piece of plastic wrap and lay it directly on the chocolate mixture, pressing it on for a snug seal. Refrigerate for an hour, or until the mixture is firm and able to be scooped and rolled (truffle consistency!)
Place the cocoa powder, and any other toppings you chose, in small, separate bowls and set aside.
Lightly dust your hands with the cocoa powder to prevent the truffles from sticking, or use food service gloves.
Using a small spoon or melon baller, scoop small amounts of the chocolate mixture out of the bowl and roll them with your hands. Then roll them in your desired toppings. Place them on parchment paper or wax paper and refrigerate until they are set.
When you are ready to serve your truffles, take them out of the refrigerator about an hour before serving to allow them to come to room temperature.
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These would also make a wonderful Christmas gift, birthday gift or, of course, Valentine’s Day gift!
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