Make the absolute perfect gift for your Valentine! These homemade white chocolate truffles are vegan & free from processed sugars & additives. Made with just 6 natural ingredients they are quick & easy to make! Add in your favourite natural flavourings and make the perfect vegan white chocolate treat!
75gCacao 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)
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.
Notes
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!
Nutrition
Nutrition Facts
Vegan White Chocolate Truffles
Serving Size
1 truffles
Amount per Serving
Calories
54
% Daily Value*
Fat
4.3
g
7
%
Saturated Fat
3
g
19
%
Sodium
239
mg
10
%
Potassium
173
mg
5
%
Carbohydrates
4.2
g
1
%
Fiber
0.1
g
0
%
Sugar
3.9
g
4
%
Protein
0.1
g
0
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Please comment to let us know how you liked it!!