VEGAN TRUFFLES :: QUICK + EASY
This is a really basic recipe, but you can add you favorite flavors and topping to it to dress it up! We like to make these at Local with Matcha powder on top. Share your photos and your favorite toppings with us, we would love to see what you come up with. Find us on Instagram + Facebook
16 oz sweetened vegan chocolate chips
2 cups cashew butter/almond butter/peanut butter or a blend
2 tablespoons coconut oil
1 teaspoon sea salt
1/4 cup coconut milk or our classic almond mylk
Raw cacao powder for rolling
In a double boiler heat chocolate chips until melted, add butter of choice and coconut oil. Once the mixture has turned into a liquid, add salt and coconut milk.Stir until well incorporated.
At this point, you can add in flavors such as peppermint oil, rose oil, nuts, vanilla, maca, goji or any of your favorites. This year I kept it simple and just made peanut butter truffles with cinnamon.
Once you have your mixture made, put it in the refrigerator to set up (about 4 hours) when it’s cool and firm, you can spoon out your truffles with a melon scoop or tablespoon and roll them in the palm of your hand and then cover them with cacao powder (Easy to do this in a bowl). Then place on a large baking sheet with wax paper and put in a cool place.
Once you have your truffles all laid out, dust with cinnamon or favorite topping. Enjoy!