A wonderfully simple recipe for wonderfully chocolate-y melt-in-the-mouth taste explosions known as raw vegan chocolate truffles. As an added bonus, these lovelies are also gluten- and refined sugar-free. Their a-h-mazing looks have nothing on the finger-lickingly delicious taste.
So, Christmas has come an gone (I hope you’ve all had an absolute blast!) and now New Year is rapidly approaching. And with the New Year, there inevitably come… New Year’s resolutions. But: can we just not this year. Seriously, please don’t. Why do we pin so much importance onto a completely arbitrary day in the year? I mean, it’s just a calendar, folks! Do we really need a piece of paper to tell us how to live? Sure, if you’re under about 15 years old, New Year’s Eve is so totally cool because you’re allowed to stay up ’til midnight… or maybe I’m just too old and it’s actually only cool if you’re under ten? I don’t know.
A-anyway, back to resolutions. Which mostly seem to fail by January the 3rd. 4th, if you’re extra stubborn. Seriously, don’t do this to yourself. Decide to change something – whatever that may be – for yourself and because of yourself, not because you’ve had to buy a new calendar. (Unless your New Year’s resolution is to spend the whole of 2017 speaking in a horribly over-exaggerated fake French accent, in which case – go right ahead. You have my whole and unwavering support. Also: you rock.)
Whether you will be hosting or attending a New Year’s party in a few days, spare a thought for your vegan friends. Too often, they have to resort to nibbling on decoratively cut up veggies, fruit, or some questionable store-bought snacks. Which is really not fair if the rest is enthusiastically stuffing their faces with a wide selection of canapes, cookies, and chocolate delicacies. (And there’s only so much hummus one can take.) Instead, surprise them with these raw vegan chocolate truffles that are also refined sugar- and gluten-free. And easy and quick to make. But just a heads-up: make enough for everyone, not just the vegans. Because these beauties are out of this world! A-and, you’ll get extra bragging points because you’ll be able to tell everyone how you’ve made them from scratch. And I don’t mean from ‘I-have-melted-chocolate’ scratch. I mean from scratch scratch.
You see, there’s no actual chocolate involved in these chocolate truffles. Confused? Thinking I’ve lost my marbles? I haven’t, pinky promise. You see, these raw vegan chocolate truffles require only 5 ingredients: coconut oil, salt, maple syrup (or honey), cocoa powder, and water. That’s it. (And a bit of chocolate magic. The recipe totally works better if you do the chocolate dance – think chicken dance meets Shakira.)
We’ll be melting coconut oil over gentle heat (the smells, oh, the smells!), mixing in a pinch of salt (for what is chocolate without a pinch of salt, I ask you), and adding maple syrup or honey. Now, check with your vegan friends, but I’m fairly sure there’s a heated debate going on about whether or not honey is vegan. If your vegan friends are on the of-course-it-isn’t-vegan-what’s-wrong-with-you-I’m-beginning-to-question-our-friendship side, use maple or agave syrup. There, friendship saved and my good deed of the day done. We’ll whisk the mixture to evenly distribute the salt and sweetener, and then add cocoa powder. Then we’ll whisk and whisk and whisk and end up with this silky smooth melted chocolate that will make your mouth water and your fingers itch to have a taste. By dipping in a finger. Duh. We’re way too cool for spoons.
Now comes the magic part. The abracadabra ingredient? Cold water. We’ll whisk the chocolate concoction white adding the cold water, 1/2 tsp at a time. And you’ll notice how the chocolate begins thickening and then it will look like it’s splitting and it won’t look at all appetising and then you’ll be leaving mean comments on this post and making me cry chocolate tears of utter devastation. Sorry, got carried away there. Oops. Anyway, if it looks like the whole mixture is splitting, it’s precisely the way it’s supposed to be. Really. Really really. Just cover the bowl with cling film, put it into the freezer and breathe. Deep breaths now. I guarantee your vegan friends will still love you at the end of this chocolate undertaking.
After about half an hour in the freezer, the chocolate is set and see – I told you it’s gonna be OK! It has set into this delightfully dense but silky smooth melt-in-your-mouth chocolate block. All that remains to be done is to shape the chocolate into individual truffles, and roll them in whatever your heart desires. Dessicated coconut? Ground hazelnuts? Cocoa powder? The world’s your oyster (but oysters are not a suitable topping). But whatever you choose, keep it vegan-friendly. You wouldn’t want to stumble at the last hurdle. And… that’s it. Aren’t you glad you didn’t panic and leave those mean comments on this post? (Enthusiastic comments full of flattery are always welcome, though.) Last piece of advice: hide these raw vegan chocolate truffles, and forget all about them until just before the New Year’s party. I’m 100% serious. Because if you don’t there’s going to be nothing to take to the party. Yep, they’re that sinfully delicious. I mean, just look at this amazingness:
So there you have it. A wonderfully simple recipe for wonderfully chocolate-y melt-in-the-mouth taste explosions known as raw vegan chocolate truffles that have no actual chocolate in them. Let’s give ourselves a pat on the back for how amazing we are. We don’t need no New Year’s resolutions! Pfft. As if. We’re simply too awesome for them. So this New Year, after you blow everyone’s minds with your vegan chocolate truffles made from scratch scratch, resolve to make no resolutions. Or is that in itself a resolution?
- ½ cup coconut oil
- ¼ tsp fine sea salt
- ¼ cup maple syrup or clear honey (Note 1)
- 1 cup cocoa powder
- 6½ tsp cold water
- ¼ tsp cayenne pepper
- 1 tsp vanilla extract
- ¼ tsp peppermint extract
- dessicated coconut
- ground hazelnuts
- cocoa powder
- sprinkes (vegan)
- Melt coconut oil in a pot on low heat, then transfer it to a bowl.
- Add salt and maple syrup/honey, and whisk until evenly distributed in coconut oil.
- Add cocoa powder and whisk thoroughly.
- While constantly whisking, add cold water, ½ tsp at a time. (Note 3)
- Cover the bowl with cling film and put into the freezer for about 30 minutes or until the chocolate mixture sets solid.
- Take the chocolate mixture out of the freezer. It should be solid, but malleable.
- Spoon about 1 tbsp of the chocolate mixture and form it into a round truffle with your hands.
- Roll each truffle in the desired topping.
- The truffles keep well in the fridge or in a cool dry place for about a week an a half. They can be kept in the freezer for up to a month. (But only if you forget all about them, otherwise... yeah, bye bye truffles.)
Note 2: These are suggestions if you don't want just "plain old" chocolate truffles. Not that chocolate could ever be plain. But to spice things up, play around with flavours – the possibilities are pretty much endless!
Note 3: The chocolate mixture will at this stage look as though it has split. It's supposed to look that way – no cause for concern!