Vegan Chocolate Truffles

Vegan Chocolate Truffles

Everyone needs some decadence and indulgence once in awhile. This recipe will satisfy both with a rich, creamy ganache. This recipe may even be more luxurious than traditional, cream-based truffles. Even better, it’s only three ingredients! That’s our kind of recipe.

What you’ll need:
1 cup coconut butter (found in the peanut butter isle)
1 3/4 cup maple syrup or agave (we like half of each)
2 1/4 cup cocoa powder, plus some for rolling
Optional: shredded coconut for rolling

What you’ll do:
If you have a food processor, combine all ingredients and blend on high until smooth. If you don’t have a processor, start by combining coconut butter and syrup/agave with a whisk. Blend out any lumps from the coconut butter. Using a hard rubber spatula, work in small amounts of cocoa powder, stirring thoroughly, then smashing any lumps flat with the spatula. Continue until the mixture is creamy and smooth.
Cover your bowl and refrigerate for at least two hours. When the ganache is ready, it will be firm enough not spill out of the bowl when tipped. Scoop the cold ganache with a small spoon. Form into a ball, then roll the ball through cocoa powder or shredded coconut until completely coated.

These truffles can be refrigerated for up to a week in an air-tight container (though they probably won’t last that long!).