TWIST Eats: Vegan Dark Chocolate Truffles
Vegan Dark Chocolate Truffles If you were fortunate enough to be in our Tuesday, Nov. 17h meditation class with Kristin Fritz, you experienced these delectable little gems of goodness. As we focused this month on Asteya, Kristin shared a practice of "non-stealing" as we concentrated on staying present. It was the perfect way to prepare for the holidays, and we got to enjoy these delicious truffles at the end! Meditation and chocolate - yes, please!
Yield: appx 25 truffles
- 300g High-Quality Vegan Dark Chocolate (70% cocoa)
- ¼ tsp Sea Salt
- 2 tbsp Virgin Coconut Oil
- 215 ml Canned Coconut Milk (try to get one that’s just coconut and water, without additives)
- 1 bag Vegan Semi-Sweet Chocolate Chips
- 2 tsp Coconut Oil
Break up the Chocolate into smallish chunks and place in a large bowl along with the Coconut Oil and the Sea Salt.
Bring the Coconut Milk to a boil on the stove then pour immediately over the chocolate. Stir until the chocolate is thoroughly melted and the ganache is smooth and thick.
Pour into an 8x8 glass baking dish. Cover and leave it to set in the fridge until firm.
After the ganache has set, line a baking sheet with wax paper. Wash your hands and dry them well. Use a 1 tbsp melon baller to scoop small amounts of the chilled ganache out of the dish and use your hands to roll each scoop into a ball. (Your hands will get messy but who cares … it’s chocolate!) Carefully place each ball onto the baking sheet then place back into the fridge to firm up again while you make the coating (10-15 minutes).
In a double boiler or in a glass bowl on top of a pot of boiling water, melt the Chocolate Chips with the Coconut Oil, stirring until it's completely smooth. Remove from heat.
One by one, use a spoon to dip each chilled ball of ganache into the chocolate and then carefully place it back onto the lined baking sheet. Return to fridge and keep chilled until ready to serve (for up to 4 days). Enjoy thoroughly!