Who likes dark chocolate truffles? These truffles are super easy to make with only three ingredients, and they’re dairy-free with decadent dark chocolate, creamy coconut, and a roasted almond centre.
I used to make my truffles with heavy cream and butter, but I experimented with a few changes to my recipe. They’re now 100% plant-based, and yet they taste EXACTLY the same.
I’m always so excited when I work out a way to enjoy something I previously loved but now is cruelty-free. 🎉 It makes me wish I’d done this sooner! It’s become a tradition of mine to gift these to my family and friends for Easter and Christmas who adore them.
Coat these delicious truffles with your favourite toppings such as:
- Cocoa powder;
- Cacao nibs;
- Shredded coconut;
- Crushed pistachios;
- Sesame seeds; or,
- Other nuts
My favourites are the ones I coat with a mixture of coconut and dried culinary lavender. 💜
Looking for some meal ideas for the festive season? Check out our recipe roundup of our favourites for the holidays!
Dark Chocolate Truffles with Roasted Almond Centre
Who likes dark chocolate truffles? These truffles are super easy to make with only three ingredients, and they're dairy-free with decadent dark chocolate, creamy coconut, and a roasted almond centre. My favourites are the ones I coat with a mixture of coconut and dried culinary lavender.
- 250 g dark chocolate 70% cocoa, roughly chopped (good quality, e.g. Lindt)
- 200 g coconut cream
- 40 roasted almonds optional
- If your coconut cream is lumpy from the oil settling in the can, pour it into a pot or container and heat it up on the stove or in the microwave briefly, until the chunks have melted and it's smooth. Set aside to cool.
- Melt the chocolate over a double boiler. Gradually add the cooled coconut cream to the chocolate, whisking until all combined. Be sure to add the cream only once it has cooled as adding hot liquid to your chocolate will spoil it.
- Cover and place in refrigerator to set for 3-4 hours or until set.
- Using a melon baller, scoop out small amounts of the mixture and roll into balls – don't worry about getting a perfect sphere yet.
- Press the pointy tip of an almond down through the centre of each truffle, then pinch the chocolate together over the ends to cover the nut. Reshape the truffle into a ball.
- Roll the truffles in your favourite coatings.
- It'll be much easier to make the truffles in a room with a cold temperature. If the room or your hands are hot, rolling the truffles into balls becomes quite messy. If this happens, put the mixture back into the fridge and let your hands rest for a while to cool them down. I find it helps to wash my hands in cold water every so often in between rolling to keep them cool and clean.
- You can make this recipe ahead of time. Store the truffles in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months. If freezing, it's best to store them uncoated and then coat them once they've defrosted.
Please read the Silvobeat nutritional facts disclaimer.