Chocolate truffles are one of the easiest candies to make at home. There’s no candy thermometer or boiling sugar to contend with; and they come together with just a handful of pantry ingredients. This chocolate truffle recipe is vegan, with rich coconut milk and oil taking place of traditional heavy cream and butter. And because the holidays are about going all-out when it comes to sweets, three options are given for festive panache. The no-bake base gets glammed up with gingerbread, fruitcake and coconut flavours, delivering a texture and taste to please any giftee. For parties, hosting gifts or family get-togethers, this big-batch recipe makes enough to share.
Looking for more dairy-free holiday sweets? Check out these 25 decadent holiday vegan desserts!
Vegan Chocolate Truffle Base:
Chilling time: 7 hours. Omit walnuts and almond extract for nut-free recipe
In a large bowl, add chocolate, coconut oil, vanilla extract and salt. In a medium saucepan over medium heat, heat coconut milk until steaming around the edges, just before a boil. Remove from heat and pour into chocolate mixture. Allow it to sit undisturbed for 5 minutes, then whisk well.
Divide truffle base between three medium bowls or pans. In one bowl containing ⅓ of the truffle base, add all the gingerbread truffle ingredients except for the cocoa powder for rolling. Stir well to combine. In the second bowl containing ⅓ of the truffle base, add all the fruitcake truffle ingredients except the walnuts and stir well to combine. In the third bowl containing the final ⅓ of the truffle base, add ½ cup of unsweetened desiccated coconut (leaving one cup for rolling) and then stir well to combine.
Label and refrigerate all three chocolate truffle bowls for at least 6 hours until firm (or up to 1 week if covered).
Line a large baking sheet with parchment paper and roll each truffle into a 1 to 2 tablespoon-sized ball and add to baking sheet.
For the gingerbread truffles, roll in cocoa powder and gently press in a piece of additional crystallized ginger if desired. For the fruitcake truffles, roll in chopped walnuts. For the coconut truffles, roll in the additional coconut.
Refrigerate truffles until firm (about 1 hour) before transferring to an airtight container. Store in the refrigerator for up to 1 week or freeze for up to 1 month. Serve chilled.