Chocolate truffles make a perfect Valentine’s Day treat, and this dairy-free version is no exception. Smooth, creamy, and delicious, these chocolate truffles are made with coconut milk. (I originally used MimicCreme but the company has quit making it.) The recipe also uses nut butter, so I apologize to those of you who are nut free.
Two of the guys in my family now have problems with peanuts, so I made these using a natural cashew butter. I’m sure they would be good with almond butter also, but keep in mind that natural nut butters are generally thicker and more firm than regular processed peanut butter. That means I’m not sure what the consistency of the truffles would be like if you use regular peanut butter.
These chocolate truffles are easy to make but look like they must take a lot of work. They’re a great way to say “I love you” for any special occasion.
- 12 ounces dairy-free chocolate chips
- ½ cup full fat canned coconut milk
- ⅓ cup natural nut butter
- ⅛ teaspoon salt
- 1 teaspoon vanilla
- Powdered Sugar
- Chocolate Sprinkles
- Melt the chocolate chips according to package instructions (I used the microwave).
- In a sauce pan, heat the coconut milk, nut butter and salt, whisking together until hot and smooth. Remove from heat.
- Whisk in the melted chocolate and vanilla until thoroughly combined and smooth.
- Chill for several hours.
- Assemble coating ingredients in small bowls. You can combine cocoa and powdered sugar if cocoa alone is too bitter. Get creative and try other coatings too.
- If very cold, let the chocolate mixture sit out for about 20 minutes to soften a little. Use a spoon to scoop up about one tablespoon of truffle mixture.
- Soften and shape into a ball using the palms of your hands.
- Roll the ball in coating of choice. Place on a plate or in mini paper baking cups.
- Serve immediately or refrigerate until ready to serve.
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