This is a very basic recipe of vegan chocolate truffles. A treat for those who love bitter sweets and the strong flavor of cardamom! However if you happen not to like cardamom just skip it. You can use a bit of Chile powder or cinnamon instead.
I used Oat creme from Oatly in this recipe because I find that you don’t really taste it back. I am pretty sure that any other plan substitute will work out too.
These vegan chocolate truffles are best if consumed within 72 hours.
Ingredients (12 p.)
- 75 g vegan dark chocolate (70-85% cacao)
- 75 ml oatmeal or another vegan cream
- 1 tbsp coconut oil
- 1.5 tbsp whisky or rum
- 1 tsp cardamom
- 2-3 tbsp cacao powder
- Shredded coconut (optional)
- Melt the first three ingredients au bain-marie. In order to do so first crumble the chocolate and place it into a small pan together with oatmeal cream and coconut oil. In a bigger pan, bring water to boil and place carefully the small pan with the ingredients into it. Constantly stir the mixture with a wooden spatula until it completely melts.
- Withdraw the small pan, stir in whisky (or rum) and cardamom if using. Stir well once again and let the mixture cool down. Do not put in the fridge until it reaches room temperature.
- Cover the pan with plastic foil and let it chill in the fridge for at least 8 hours. The mixture will harden but will still be soft enough to work with.
- Spill the cacao powder (or shredded coconut) on a flat surface. One by one, shape truffles using your hands and roll them in cacao powder (or coconut) until well-covered.
- Chill in the fridge for at least another 30 minutes.
Nutritional information per truffle
- Energy: 57 cal
- Carbohydrates: 2 g
- Fiber: 0.2 g
- Fat: 5 g
- Proteins: 1 g