If you’re like me and avoid eating processed foods & additives but LOVE chocolate, you are going to just adore these Vegan White Chocolate Truffles. The basic recipe can be flavoured to your liking to make the absolute perfect gift for your Valentine! I also make vegan dark chocolate and promise to have that recipe up in time for the Easter Bunny to arrive.
This recipe is:
Add a little peppermint oil to make mint chocolate, a little DIY salted caramel flakes to make a salted caramel chocolate truffle, a little finely chopped hazelnuts, almonds or pecans for a nutty chocolate truffle…the possibilities are endless!
ingredients - vegan white chocolate truffles
- CACAO BUTTER (or sub with COCOA BUTTER for a more mild flavour) – is a raw natural plant based fat that comes from the cocoa (aka cacao) bean. Although it is called butter, it contains no dairy at all! It is often called raw cacao as it is only exposed to very low temperatures during processing. When making cacao, the cocoa beans are cold pressed to separate the fats (cacao butter) from the cacao mass (used to make cacao powder). This cold pressing allows the cacao to maintain its bitter taste & it’s many health benefits, making it what many call “the purest form of chocolate”.
- COCONUT OIL – I use this organic coconut oil and I love it. Using only cacao butter will make for a very strong & rich chocolate. Adding a little coconut oil helps balance the chocolate.
- SWEETENER – I use Homemade Powdered Sugar (I make from organic cane sugar) but you can also use coconut sugar. I also use Pure Canadian Maple Syrup but if you are vegan & would prefer you can use powdered sugar. cane sugar.
- COCONUT MILK POWDER – milk powder is a common ingredient found in white chocolate. This dairy-free alternative brings a lovely flavour to our white chocolate. If you are looking for an alternative to coconut milk powder you could try soy milk powder. I am currently experimenting with ways to make your own coconut milk powder at home. It is extremely hard to find one that doesn’t contain lots of additives.
- SEA SALT – I like to use pink Himalayan sea salt. The salt helps balance the sweetness & enhances the flavour.
- VANILLA BEAN – this is an optional but incredibly delicious add in. I wouldn’t use vanilla extract as it may cause the chocolate the “seize” which basically means it separates.
- * FLAVOURING
- Edible Oils – add a little pure essential oil to make a lovely flavoured white chocolate. I add peppermint oil to make mint dark chocolate truffles (recipe coming in time for the Easter Bunny). I love my DoTerra peppermint oil & use it a lot!
- Salted Caramel Chocolate – quickly & easily make these salted caramel flakes which give an incredible flavour & crunch to the truffles!
- Nutty Chocolate – add some freshly chopped hazelnuts, pecans, or almonds for a delightful flavour & crunch!
- Spicy or Fruity Chocolate – add your favourite spices & create your own flavours! I love adding a little chopped dried mango & cardamom, with a touch of cayenne pepper.
INGREDIENTS & EQUIPMENT NEEDED
is cacao butter the same thing as cocoa butter?
Not exactly. Both of these incredible butters come from the cocoa plant. However, the way that they are processed makes them quite different in their tastes, uses, health benefits & cost.
how are cacao & cocoa butter different?
1. Processing & Taste: Cocoa butter is processed at high temperatures which causes it to lose some of its bitterness, but unfortunately also causes it to lose some of its health benefits. I find Cacao butter has a strong smell of chocolate & distinct flavour that differs from the milder cocoa butter. To get a chocolate that tastes more like a store bought (although pure & with no additives) use cocoa butter.
2. Health Benefits: Cacao butter is a superfood with very high antioxidant levels which I am sure we all know have a multitude of health benefits! So if you chose to use cocoa butter (which is what most commercial white chocolate contains), it will be less bitter but also less healthy for you.
3. Cost: Raw cacao butter is more expensive to purchase than cocoa butter.
4. Uses: Cacao butter has a significantly more bitter taste than cocoa butter, so it can’t always be swapped 1:1 for one another. They can technically be used in the same way, but will give quite different tastes! Cacao is typically used for healthier versions of chocolate & chocolate dishes, whereas cocoa is used for baked goods & hot chocolate.
how to make VEGAN CHOCOLATE TRUFFLES
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Happy Valentines Day!
- 75 g Cacao Butter (chopped into small slices) OR Cocoa Butter (not the same as cocoa butter - can use cocoa butter but will have a much milder taste & not the same health benefits)
- 15 g Coconut Oil
- 50 g Coconut Milk Powder Stay tuned for my homemade version
- 60 g Powdered Cane Sugar * I make my own, but can use any powdered sugar
- ½ seeds 1 Vanilla Bean
- ¼ tsp Sea Salt (1.23 mL)
Set up Double Boiler
- Add water to a small pot & place a bowl that just fits on top. Ensure that the bowl is not touching the water. Remove bowl & bring water to a boil.
Prepare your ingredients
- Chop cacao butter into thin slices & place into bowl of double boiler with the coconut oil.75 g Cacao Butter (chopped into small slices) OR Cocoa Butter
- Extract the vanilla beans. See video for details if you are unsure how to do this.1/2 seeds 1 Vanilla Bean
- Mix the vanilla beans with the salt to keep them separated.
- If making your own powdered sugar, blend the cane sugar on high for 30-45 seconds.60 g Powdered Cane Sugar
Add ingredients to double boiler
- Once the water comes to a boil. Turn the stove off and place the bowl, with cacao butter & coconut oil in it, on top of the pot. Do not let any water get into the bowl or it will cause the chocolate to seize (clump & separate).15 g Coconut Oil
- Whisk continuously until cacao butter is totally melted.
- Whisk in the salt with vanilla bean. Then slowly sift in the powdered sugar (or maple syrup) a little at a time & then the coconut milk powder whisking continuously.1/2 seeds 1 Vanilla Bean, 1/4 tsp Sea Salt (1.23 mL), 50 g Coconut Milk Powder
- When all ingredients are incorporated and it reaches a lovely pourable, smooth chocolate. Carefully remove the pot & wipe off all of the water on the bottom of the bowl.
Blend liquid chocolate
- Pour the white chocolate into the high speed blender & blend starting on low, then high for 2 minutes until lovely & smooth.
If using silicone mould(s)
- Place your silicone mould(s) on a baking tray.
- Carefully release the steam when opening the blender lid, then pour the chocolate into the silicone mould(s). Add any flavouring you'd like to the liquid chocolate. Then place into refrigerator for at least 1 hour or freezer for 30 minutes.
- Remove from refrigerator & gently push chocolate out of mould(s).
If rolling truffles:
- Pour chocolate into a wide shallow bowl & refrigerate for about 30 minutes until it stiffens into a soft clay like consistency.
- Scoop about 1 Tbsp of chocolate at a time and roll into a ball. Roll in your favourite toppings.
Enjoy! Keep stored in refrigerator & remove for 5 minutes to soften before eating. Keeps well for at least 1 week in fridge.
- Do NOT get water into the chocolate at any point! It will seize & the chocolate will separate.
- If using maple syrup as your sweetener, I recommend rolling the chocolate into balls.
- My kids prefer the taste of the white chocolate I make with cocoa butter as the cacao butter has a much stronger flavour. Try mixing the two & slowly increasing the amount of cacao each time you make it!