Vegan Chocolate Macaroon Truffles
Ingredients
The truffle mixture
-
2
cups
dark or semi-sweet chocolate chips
-
¾
cup
full-fat coconut milk
-
3-4
tbsp
pure maple syrup
-
1
tsp
pure vanilla extract
-
½-¾
tsp
kosher salt
-
1
cup
unsweetened shredded coconut (optional)
For rolling
-
as needed
cocoa powder
-
as needed
finely chopped toasted nuts (optional)
Instructions
- Melt the chocolate chips in a saucepan over low heat, stirring frequently, or use a double boiler.
- Scrape the cream from the top of the coconut milk can and whisk it into the melted chocolate.
- Add the vanilla, salt, and maple syrup to taste, whisking until smooth.
- If the mixture hardens, heat it gently while whisking until smooth again, then stir in the shredded coconut.
- Scoop the mixture into a bowl and freeze for 30 minutes, then stir and refrigerate for 45 minutes to firm up.
- Once firm, shape the mixture into 1.5-inch balls and roll them in cocoa powder or chopped nuts.
- Store the truffles in the fridge until ready to serve.
Nutrition Facts (estimated)
Servings
17-19 truffles
Calories
150
Total fat
9g
Total carbohydrates
18g
Total protein
2g
Sodium
50mg
Cholesterol
0mg
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