I baked this Vegan White Chocolate Truffles for my niece’s birthday party last weekend. The white chocolate made them silky and elegant, and my aunt liked them.
Delicious Vegan White Chocolate Truffles
These vegan truffles are crafted from dairy-free white chocolate and coconut cream, resulting in a luscious texture that’s rolled in your choice of toppings like cocoa powder or shredded coconut. The recipe takes about 30 minutes with chilling time and yields approximately 12 truffles.
Ingredients
- 1 cup dairy-free white chocolate chips
- 1/2 cup coconut cream
- 1/2 teaspoon vanilla extract
- 1 cup cocoa powder, for coating (or shredded coconut)
- Optional toppings: crushed nuts, sprinkles, or cacao nibs
Instructions
- Melt the Chocolate: In a microwave-safe bowl, combine dairy-free white chocolate chips and coconut cream. Heat in 30-second intervals, stirring until fully melted and smooth.
- Add Flavor: Stir in the vanilla extract until well combined. Allow the mixture to cool to room temperature.
- Chill the Mixture: Refrigerate the melted chocolate mixture for about 15-20 minutes until it is firm enough to handle.
- Shape the Truffles: Once chilled, use a small melon baller or your hands to scoop out portions and roll them into balls.
- Coat the Truffles: Roll each truffle in cocoa powder or your choice of toppings until fully coated.
- Serve or Store: Enjoy immediately or store in an airtight container in the refrigerator for up to one week.
Cook and Prep Times
- Prep Time: 15 minutes
- Chill Time: 20 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 12 truffles
- Calories: 80kcal
- Fat: 5g
- Protein: 1g
- Carbohydrates: 9g
I keep the truffles in the fridge for up to two weeks. The stay silky, and I serve at room temperature.
