Vegan Chocolate Truffles
Author: Adapted from VegCooking
Serves: about 60 truffles
- 1 (8-ounce) package dairy-free cream cheese alternative, softened at room temperature
- 3 cups powdered sugar
- 12 ounces dairy-free chocolate, melted (semi-sweet or bittersweet)
- 1½ teaspoons vanilla extract
- Ground nuts, cocoa powder, or shredded coconut, for coating
- Put the cream cheese in a large mixing bowl and beat it with a hand mixer until smooth and creamy.
- With the mixer on low, gradually add the powdered sugar. Once the sugar is incorporated, beat it until fully combined.
- Add the melted chocolate and vanilla, and stir to combine.
- Refrigerate the mixture for 1 hour.
- Shape the mixture into 1-inch balls and roll them in the nuts, cocoa or coconut.
- Store the vegan truffles in an airtight container in the refrigerator for up to 1 week.
Liqueur Variation: Substitute up to 3 tablespoon liqueurs (such as coffee, raspberry, orange, or almond) for the vanilla extract.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-chocolate-truffles
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