18 December 2011

Vegan Orange Chocolate Truffles

These bite-sized pieces of holiday goodness will melt in your mouth.
Thick, rich, non-dairy coconut cream is used in place of cream, making these truffles just as rich and delicious as their dairy-laden counterparts.
I like them chilled, right out of the fridge, but they're just as delicious at room temperature.

Good quality dairy-free chocolate pieces
Coconut cream
Earth Balance buttery spread
Maple syrup
Orange oil/extract|
Vanilla extract
Orange zest
Pinch of salt
Powdered sugar (for rolling)
Cocoa powder (for rolling)

In a double boiler, slowly melt the chocolate.
Once chocolate is velvety smooth, stir in the coconut cream, Earth Balance and maple syrup until a smooth mixture is achieved.
Remove from heat and stir in the extracts, orange zest and salt.
Allow to cool at room temperature and then transfer to freezer to firm up the truffle mix.
Using a melon baler, scoop truffle mix as quickly as possible using the tips of your fingers, to prevent the chocolate from melting.
Roll each ball in either powdered sugar or cocoa powder. Or both!
Place balls on a wax paper lined baking sheet or flat plate.
Package as you like!

I collect plastic containers from fresh herbs, baby tomatoes, etc during the year so that I can use them to package my own treats during the holidays :)
Pictured above is a recycled rosemary package.
I made a Christmas label for it to cover up the rosemary sticker :)


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Coffee Bean Truffles