How To Make Vegan Truffles for Valentine’s Day
Valentine’s Day is just around the corner and this recipe for Vegan Truffles is perfect to enjoy with a significant other or even by yourself. This recipe gives you a lot of freedom on flavors. You can surprise your loved one’s with one of their favorite flavors. Today, I used freeze-dried strawberries, rose petals, and matcha green tea to switch things up. Let me know what your favorite vegan truffles flavor is?
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Brands I Used (Affiliate Links):
Zen Spirit Matcha: http://amzn.to/2ExTpcw
KitchenAid Pots & Pans: http://amzn.to/2H00p06
Vegan Dark Chocolate: http://amzn.to/2EgIxAe
Freeze Dried Strawberries: http://amzn.to/2H3kUt1
Valentine's Day is just around the corner and this recipe for Vegan Truffles is perfect to enjoy with a significant other or even by yourself.
- 2 Cups Vegan Dark Chocolate
- 1 Cup Lite Coconut Milk
- 1 Tbs Vegan Butter
- Freeze Dried Strawberries
- Matcha Green Tea
- Unsweetened Cocoa Powder
- Powdered Sugar
- Dried Rose Petals
- Sea Salt
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Heat the coconut milk to right before it gets to boiling and then remove immediately.
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Pour over the chocolate and vegan butter. Whisk until smooth. Once smooth, place into freezer to set. This should be for at least an hour.
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Scoop out with melon baller and place onto parchment paper or silicone lined sheet tray. Place into freezer until ready.
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While the truffles are in the freezer, prepare your toppings. I like to add a tablespoon of powdered sugar to the matcha green tea & cocoa powder. I also use a spice grinder to make a freeze dried strawberry powder. Right before you are ready to dip the truffles, melt some chocolate over a double boiler or in the microwave.
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Once the scooped truffles are nice a cold, dip some of them in the melted chocolate. Make sure to shake off the excess chocolate. Place onto a plate or parchment paper. Top with a pinch of sea salt and rose petal. For all of the other toppings, you can simply just roll around and shake off the excess powder.
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Enjoy!
