Ingredients
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the chocolate filling (makes about 2 cups):
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1 cup unsweetened cocoa powder
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1/2 cup rolled oats (not instant)
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1/4 cup coconut oil, melted
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1/4 cup maple syrup or agave nectar
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1 teaspoon vanilla extract
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Pinch of salt
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the ganache topping (makes about 1 cup):
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1/2 cup unsalted cashew cream or your favorite nondairy milk beverage, plain and unsweetened
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1/2 cup dark chocolate chips or chopped high-quality dark chocolate (about 70% cacao content), plus more for drizzling
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ingredients (to taste):
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1 tablespoon finely ground cardamom pods
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1/2 teaspoon ground turmeric
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground ginger
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1/4 teaspoon ground coriander
Directions
Subtitle: Rich, Creamy, and Flavorful No-Bake Dessert Inspired by 36 Cuisines
Description: These indulgent chocolate truffles are packed with exotic spices and textures, making them a perfect vegan dessert for any occasion!
Ingredients:
For the chocolate filling (makes about 2 cups):
– 1 cup unsweetened cocoa powder
– 1/2 cup rolled oats (not instant)
– 1/4 cup coconut oil, melted
– 1/4 cup maple syrup or agave nectar
– 1 teaspoon vanilla extract
– Pinch of salt
For the ganache topping (makes about 1 cup):
– 1/2 cup unsalted cashew cream or your favorite nondairy milk beverage, plain and unsweetened
– 1/2 cup dark chocolate chips or chopped high-quality dark chocolate (about 70% cacao content), plus more for drizzling
Optional ingredients (to taste):
– 1 tablespoon finely ground cardamom pods
– 1/2 teaspoon ground turmeric
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground coriander
Instructions:
Step 1: Prepare the chocolate filling:
1. Combine all the ingredients for the chocolate filling in a medium bowl and mix well until smooth. Set aside.
Step 2: Make the truffle balls:
1. Divide the prepared chocolate mixture into two equal parts. Place one part on a small plate or in a separate bowl.
2. Roll the other part between your palms to form small marble-sized balls. If they stick together, wet your hands slightly with cold water.
3. Using a fork, dip each ball into the melted chocolate chip mixture, allowing excess to drip off. Then roll again in the cocoa powder to coat evenly.
4. Continue dipping and rolling until all the chocolate filling is used up.
Step 3: Make the ganache topping:
1. Melt the cashew cream and dark chocolate chips in a double boiler over low heat, stirring occasionally until smooth. Alternatively, you can microwave this mixture in short bursts, stirring after each, until melted and combined.
Step 4: Assemble the truffles:
1. Scooop out the center of each truffle ball using a melon baller or small spoon, leaving about 1/8-inch thick shell. Discard the insides or save for another use.
2. Add about 1 teaspoon of the warm ganache mixture onto the bottom of each hollowed-out truffle shell.
3. Replace the filling and press down gently to secure.
4. Transfer the assembled truffles back to the refrigerator to set completely, about 30 minutes.
Step 5: Garnish and serve:
1. Drizzle the remaining ganache topping on top of the truffles just before serving.
2. Sprinkle with additional cocoa powder and optional spices as desired.
Difficulty: Easy
Servings: About 3 dozen truffles
Note: The truffle shells will keep in an airtight container in the fridge for up to 2 weeks. Store the filled truffles separately and consume within a few days for best results.
Steps
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1
Done
|
Combine all the ingredients for the chocolate filling in a medium bowl and mix well until smooth. Set aside. Step 2: Make the truffle balls: |
|
2
Done
|
Divide the prepared chocolate mixture into two equal parts. Place one part on a small plate or in a separate bowl. |
|
3
Done
|
Roll the other part between your palms to form small marble-sized balls. If they stick together, wet your hands slightly with cold water. |
|
4
Done
|
Using a fork, dip each ball into the melted chocolate chip mixture, allowing excess to drip off. Then roll again in the cocoa powder to coat evenly. |
|
5
Done
|
Continue dipping and rolling until all the chocolate filling is used up. Step 3: Make the ganache topping: |
|
6
Done
|
Melt the cashew cream and dark chocolate chips in a double boiler over low heat, stirring occasionally until smooth. Alternatively, you can microwave this mixture in short bursts, stirring after each, until melted and combined. Step 4: Assemble the truffles: |
|
7
Done
|
Scooop out the center of each truffle ball using a melon baller or small spoon, leaving about 1/8-inch thick shell. Discard the insides or save for another use. |
|
8
Done
|
Add about 1 teaspoon of the warm ganache mixture onto the bottom of each hollowed-out truffle shell. |
|
9
Done
|
Replace the filling and press down gently to secure. |
|
10
Done
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Transfer the assembled truffles back to the refrigerator to set completely, about 30 minutes. Step 5: Garnish and serve: |
|
11
Done
|
Drizzle the remaining ganache topping on top of the truffles just before serving. |
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12
Done
|
Sprinkle with additional cocoa powder and optional spices as desired. Difficulty: Easy Note: The truffle shells will keep in an airtight container in the fridge for up to 2 weeks. Store the filled truffles separately and consume within a few days for best results. |
