Tag Archives: truffles

Vegan Valentine Truffle-O-Rama

Truffles.  THE decadent candy.  Butter and sugar and flavors coming together in the perfect proportions to create a melt-in-your-mouth sinful candy experience.  But I’m vegan, I whined.  Will I need to turn my back on my dietary preferences and REALLY sin?  turns out, no!  Just in time for Valentines Day, a vegan truffle appeared in my Facebook feed, compliments of VegNews Magazine and the Healthy. Happy. Life. blog at lunchbox.com.  Cake Batter Truffles.  Who doesn’t love cake batter?!  A quick pantry check revealed everything I needed to make these exquisite little yummies.


The original recipe said it made 9 truffles.  Seemed hardly worth the effort, and I was worried it wouldn’t be enough to process properly, so I doubled the recipe.  Then I decided that chocolate and espresso might make this even more of a party; why not make half of them mocha?!


  • 1 cup raw cashews, soaked
  • 2/3 cup extra virgin coconut oil, melted
  • 5 Tbsp liquid sweetener (I used agave)
  • 4 Tbsp non-dairy milk, warmed
  • 1/2 tsp vanilla extract
  • a couple pinches of pink salt
  • sprinkles of your choice–1 tsp to fold into half, the rest to coat the truffles
  • 2 TBSP cocoa powder (optional–amount is enough to flavor half of this truffle batch)
  • 2 tsp espresso powder (optional–amount is enough to flavor half of this truffle batch)

Start by soaking your cashews in enough water to cover them by an inch.  At least a few hours, overnight is best.

When cashews have soaked, melt the coconut oil over low heat.

melt coconut oil

Combine cashews, coconut oil, agave, non-dairy milk, vanilla, and salt in a food processor.

everything in the processor

Process until silky smooth.

process until smooth

If making two flavors, divide into two seal-able containers that will fit into your freezer.

divide into containers

Fold in 1 tsp sprinkles in one container, fold in cocoa and espresso powder into the other.

sprinkles in one choc and espresso in the other

Most of the sprinkles melted into my cake batter-flavored half.  The resulting pink hue was not a problem as I wanted them for Valentines anyway.  Freeze until firm enough to form into balls, but not too stiff.  I found the mocha truffle half firmed up quicker and was much easier to work with.

stir to combine

When firm, work quickly to scoop the truffle mixes and form into balls.  (The heat of your hands will melt them a bit.)  Quickly roll in sprinkles and place in an oiled pan.  This pan will need to fit into your freezer as well.

scoop and roll in sprinkles

scoop choc and roll in sprinkles

Once again, freeze until firm.  The cake batter ones slumped a bit; not affecting their yumminess at all.  😉

birthday cake truffles

chocolate espresso truffles

Serve frozen.  Pack into cute little Valentine tins with mini-muffin liners if you choose.  I shop the after-Valentines sale for these sorts of things and stash them away for the following year.

Valentine your truffles


ready to pack in tins




Use the tin’s lid to trace a heart-shape onto parchment paper.  Cut out inside your pencil line for a clean heart that will fit perfectly over the truffles, inside the lid.

parchment paper

Continue packing and then place tins and all back into your freezer to wait until Valentines Day.

packing another tinpacked and reaady for the freezer

Who wouldn’t want a cute little tin of vegan truffle-love for Valentines?!


The cake batter truffles have a coconut-y flavor to them that would marry well with lots of other flavors besides mocha.  Let your imagination loose and think about what flavor YOUR sweetie might enjoy, and truffle on!  Get all creative with sprinkles as well–cocoa powder is classic for chocolate truffles, but what about toffee bits or chopped nuts or powdered sugar, or ….. ?!

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Filed under dairy-free, dessert, food gifts, Gluten-free, Holiday foods, recipe, vegan, Vegetarian

Sweet-Tooth Saturday: Easy Chocolate Truffles

Let’s start this post with a picture, shall we?!

I am so patting myself on the back for making these uber-rich, chocolatey, beautiful and EASY little truffles today.  Lucky for me, I am a woman of a “certain age,” because I found the recipe in the February/March AARP Magazine–just the thing for Valentine’s Day!  Make the truffles classic and simple by rolling them in cocoa powder, or go wild with coatings! 

  • 10 ounces of semi- or bitter-sweet chocolate, finely chopped  (I used semi-sweet chips.)
  • 1 cup heavy cream 
  • 4 TBSP unsalted butter, room temperature
  • 1 TBSP light corn syrup
  • about 1/2 cup unsweetened cocoa powder for coating, or a combination of coatings!  (I used cocoa powder, espresso powder, powdered sugar, coconut and a variety of pink sugars and sprinkles.)

Line an 8×8 pan with plastic wrap, leaving some up over the sides.

Place chocolate in a microwave-safe bowl and heat in the microwave, 30 seconds at a time, stirring every 30 seconds until mostly melted.

Bring cream just to a boil in a sauce pan.  (Watch VERY closely, it doesn’t take much time between starting to boil and a huge mess all over your stove!) 

Remove from heat and pour over chocolate.

Stir until the mixture is thick, smooth and shiny.  It will seem to not be combining at first, but keep stirring, it will get shiny!

Stir in butter, 1 TBSP at a time.  When all butter is incorporated, stir in the corn syrup.

Pour mixture into the prepared pan.

Fold plastic over the top, and gently press against the chocolate.  Refrigerate 2-3 hours, until firm.

Lift truffles out, plastic and all, to a cutting board.  Carefully cut into 36 pieces, using a long, cold chef’s knife.  You may need to clean your knife in between cuts.

Line a baking sheet with wax paper and assemble your coatings in bowls large enough to roll the truffles in.

One by one, roll the pieces between your hands to make balls.  This is super-uber messy.  Truffles are supposed to melt in your mouth, and will melt on your hands while you roll them.  Roll each ball in the coating of your choice.  I learned to not switch back and forth between coatings–the coatings will stick to your chocolatey fingers and contaminate the look of the next truffle.  (Eat any “mistakes.”  I won’t tell.)  Place rolled truffles on wax paper.  I also learned to wash my hands between coatings, rinsing with cold water to try to keep my hands colder.

Continue until all truffles are coated and placed on the sheet.  Refrigerate until firm again.  Serve cold.

I had some little mini-muffin liners–I just used the pink ones; and found some Valentine-y ones at the store, along with these cute little heart tins! 

I just love-love-love how pretty these look! 

I think my Valentines are going to love the different coatings and the rich, melty chocolate.  Yummy!

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Filed under dessert, food gifts, Holiday foods, recipe