This is the last of the vegan recipe series that I’m doing for the time being. It was a great experience to cook this way and I’m very happy to have been able to document it. Cooking vegan is not nearly as difficult as I originally thought and like most everything, it’s not always healthy. If I were to be serious about this type of cooking, I would definitely research different types of fats to use because I really did not like the vegan margarine one bit. The blog resource I found is excellent and I would definitely recommend it to anyone cooking vegan.
I have definitely left the best for last, these vegan truffles are the pièce de résistance!
Makes about 3-5 dozen, depending on size
- 12 oz bittersweet or semi-sweet chocolate chips (I used Belgian chocolate)
- 1/2 cup coconut milk (full fat)
- 1 tbsp margarine or coconut oil
- 1 tsp orange extract
- 1 tsp orange zest
- 1 tsp espresso powder + 1/4 tsp cinnamon
- Espresso powder and icing sugar for rolling in
- Combine chocolate, coconut milk and margarine in a saucepan and heat until chocolate has melted and mixture is thick. Divide into two portions, about the same volume. Add your choice of flavourings to each portion.
- Pour into a bowl , cover with plastic wrap and set in refrigerator overnight (I actually had mine sit a couple of days and it was fine).
- Using a melon baller, sprayed with oil or vegan butter, shape into spheres. Roll into your favourite topping. Store in the refrigerator.
I was completely floored by how authentic these truffles tasted.The coconut flavour was quite subtle, if any and what it brought to the table was total creaminess. I would make these again, even for non-vegans. I think this recipe is totally a keeper and I hope you like it too. These truffles act much the same way as real, cream version truffles so you need not worry about them melting into a puddle.