Dairy Free Gluten Free Chocolate Truffles
These dairy free gluten free chocolate truffles are creamy, indulgent, and completely no bake, made with dark chocolate and plant based cream for a luxurious treat without the allergens.
Equipment
- saucepan
- heatproof bowl
- mixing spoon or spatula
- refrigerator
- scoop or melon baller
- baking tray or plate for rolling and setting truffles
Ingredients
- 200 g dairy free dark chocolate (at least 70% cocoa), chopped
- 120 ml full-fat canned coconut milk or almond cream
- 1 tsp vanilla extract
- 1 pinch sea salt
- optional coatings: cocoa powder, crushed nuts, shredded coconut
Instructions
- In a saucepan, gently heat the coconut milk or almond cream until steaming but not boiling.
- Pour the hot cream over the chopped chocolate in a heatproof bowl and let sit for 3–5 minutes.
- Stir the mixture until completely smooth and glossy.
- Add vanilla extract and a pinch of sea salt. Stir to incorporate.
- Chill the mixture in the refrigerator for 1–2 hours, until firm enough to scoop.
- Using a spoon or melon baller, scoop and roll mixture into bite-sized balls.
- Roll each truffle in your choice of coating: cocoa, chopped nuts, or shredded coconut.
- Chill the finished truffles for 30 more minutes to set, then enjoy!
Notes
Use full-fat canned coconut milk for the best set. Chill thoroughly before rolling. Try variations with peppermint, espresso, or orange zest. Coat with cocoa powder, crushed nuts, or shredded coconut. Store in the fridge for 7 days or freeze for up to 2 months.
Nutrition
Calories: 90kcalCarbohydrates: 6gProtein: 1gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1.2gSodium: 20mgPotassium: 100mgFiber: 2gSugar: 3gCalcium: 10mgIron: 2mg
Tried this recipe?Let us know how it was!