Vegan Truffles

Steps

1. 1

   In a double boiler over gently simmering water, add the chocolate, vegan butter and coconut cream. Heat, stirring often, until the chocolate is melted and you have a smooth mixture.

2. 2

   Remove from heat and whisk in the vanilla extract.

3. 3

   Pour into a small dish (I used a small casserole dish) and let cool for 10 minutes at room temperature.

4. 4

   Cover and place in the refrigerator for 1-2 hours. You want it to be easy to work with and not too hard.

5. 5

   Line a baking pan with parchment paper and scoop small portions (a small cookie scoop. Place on baking sheet and refrigerate for 15 minutes to make rolling into balls easier.

6. 6

   Roll into balls with your hands and return the truffles to the baking sheet. Chill for another 30 minutes, until firm.

7. 7

   To dip in chocolate: In a medium bowl, melt the chocolate and coconut oil in the microwave in 30 second intervals, stirring in between, until melted. Dip each truffle in the chocolate, using a fork, tap off some of the excess chocolate and place back onto the baking sheet. Sprinkle with a little coarse sea salt, if desired. Place the baking sheet back in the refrigerator for about 15 minutes until set.

8. 8

   To coat instead: Roll in cocoa powder, sprinkles, nuts or finely chopped freeze dried berries. Then place back on the baking sheet.

9. 9

   Refrigerate leftover truffles until serving. Keep in an airtight container in the refrigerator for up to 2 weeks. Enjoy!