Ingredients
-
the Chocolate Shell:
-
2 cups unsweetened cocoa powder
-
1/2 cup + 2 tablespoons cornstarch or arrowroot starch
-
1 teaspoon vanilla extract
-
1/4 teaspoon salt
-
1 1/2 cups plant -based milk (such as almond, soy, or oat)
-
the Chocolate Filling:
-
1 1/2 cups unsweetened cocoa powder
-
1/2 cup + 2 tablespoons cornstarch or arrowroot starch
-
1/2 cup coconut oil or melted vegetable oil
-
1/2 cup maple syrup or agave nectar
-
1/4 cup + 2 tablespoons non-dairy milk (such as almond, soy, or oat)
Directions
Subtitle: Gluten-Free, High-Protein, Kid-Friendly, Brazilian Inspired
Description: These vegan chocolate truffles are a fun twist on the classic Brazilian dessert! Made with a rich cocoa filling, these bite-size treats are perfect for satisfying your sweet tooth without any guilt. They come together quickly and easily, making them ideal for busy weeknights or special occasions.
Ingredients:
For the Chocolate Shell:
2 cups unsweetened cocoa powder
1/2 cup + 2 tablespoons cornstarch or arrowroot starch
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups plant-based milk (such as almond, soy, or oat)
For the Chocolate Filling:
1 1/2 cups unsweetened cocoa powder
1/2 cup + 2 tablespoons cornstarch or arrowroot starch
1/2 cup coconut oil or melted vegetable oil
1/2 cup maple syrup or agave nectar
1/4 cup + 2 tablespoons non-dairy milk (such as almond, soy, or oat)
Instructions:
Day 1: Prepare the Chocolate Shell:
1. In a medium saucepan over low heat, whisk together the cocoa powder, cornstarch, and sugar until well combined.
2. Add the water, vanilla extract, and salt, stirring constantly until the mixture comes together in a smooth paste.
3. Pour the mixture into a small bowl and set aside to cool completely.
Day 2: Make the Chocolate Filling:
1. In a large mixing bowl, combine the cocoa powder, cornstarch, and coconut oil using a hand mixer on medium speed until well incorporated.
2. Gradually pour in the maple syrup or agave nectar, continuing to mix on medium speed until smooth.
3. Stir in the non-dairy milk until fully incorporated.
Day 3: Form the Truffles:
1. Scoop out about 2 tablespoons of the chilled chocolate shell and roll it into a ball between your palms. Place each ball onto a parchment paper-lined plate.
2. Using a toothpick, dip the bottom half of each ball into the chilled chocolate filling, coating evenly. Tap off any excess filling.
3. Return the dipped balls back to their original position on the prepared plate.
Repeat steps 1-3 until all the chocolate shells have been coated.
Day 4: Roll the Truffles in Toppings:
1. Melt the remaining chocolate shell in a double boiler or microwave safe bowl at 30-second intervals, stirring after each interval, until smooth.
2. Use a fork to gently swirl the top of each truffle, creating a marbled effect.
3. Sprinkle each truffle lightly with desired toppings such as shaved chocolate, chopped nuts, or crushed cookies.
Chill the truffles in the refrigerator for at least 1 hour or until the chocolate has set.
Serve immediately and enjoy! Store any leftover truffles in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts (per serving):
Calories: 130kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 0mg | Sodium: 15mg | Potassium: 50mg | Fiber: 1g | Sugar: 12g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
Steps
|
1
Done
|
In a medium saucepan over low heat, whisk together the cocoa powder, cornstarch, and sugar until well combined. |
|
2
Done
|
Add the water, vanilla extract, and salt, stirring constantly until the mixture comes together in a smooth paste. |
|
3
Done
|
Pour the mixture into a small bowl and set aside to cool completely. Day 2: Make the Chocolate Filling: |
|
4
Done
|
In a large mixing bowl, combine the cocoa powder, cornstarch, and coconut oil using a hand mixer on medium speed until well incorporated. |
|
5
Done
|
Gradually pour in the maple syrup or agave nectar, continuing to mix on medium speed until smooth. |
|
6
Done
|
Stir in the non-dairy milk until fully incorporated. Day 3: Form the Truffles: |
|
7
Done
|
Scoop out about 2 tablespoons of the chilled chocolate shell and roll it into a ball between your palms. Place each ball onto a parchment paper-lined plate. |
|
8
Done
|
Using a toothpick, dip the bottom half of each ball into the chilled chocolate filling, coating evenly. Tap off any excess filling. |
|
9
Done
|
Return the dipped balls back to their original position on the prepared plate. Repeat steps 1-3 until all the chocolate shells have been coated. Day 4: Roll the Truffles in Toppings: |
|
10
Done
|
Melt the remaining chocolate shell in a double boiler or microwave safe bowl at 30-second intervals, stirring after each interval, until smooth. |
|
11
Done
|
Use a fork to gently swirl the top of each truffle, creating a marbled effect. |
|
12
Done
|
Sprinkle each truffle lightly with desired toppings such as shaved chocolate, chopped nuts, or crushed cookies. Chill the truffles in the refrigerator for at least 1 hour or until the chocolate has set. Serve immediately and enjoy! Store any leftover truffles in an airtight container in the refrigerator for up to 2 weeks. Nutrition Facts (per serving): |
