I’m a girl who worships chocolate, enjoys fancy dinners, and is head-over-heels in love. Funny thing is, I couldn’t care less about Valentine’s Day.
When I want chocolate, I eat it. When I want a fancy dinner, I make it. And when I want to celebrate love, well…I do. Every day of my life is a celebration of love in one way or another.
However, this Valentine’s Day is different. Special. Because this year I have a new love: you! That’s right, I wanted to make you guys something really special this year to show you how much I appreciate you as readers. Something chocolate. And creamy.
Fine, I’m totally lying. It sounded nice and everything, but who am I kidding? This is my Valentine’s Day gift to me! Sure, you guys get a recipe, but it’s really only a couple of pictures and words on a page; I’m the one with truffles in my freezer! Twelve of them, to be exact (originally 14), and I’m going to eat every single one all by myself. The hubs will never know they’re in there. In his experience, the freezer only holds boring things like vegetable stock and edamame beans. He’s got no need for those things, meaning he won’t open the freezer, meaning these smooth, silky, chocolately, melt-in-your-mouth truffles are all mine!
I love Valentine’s Day.
Vegan Chocolate Truffles
Makes 12 – 14 2-inch truffles
4 squares (4 ounces) unsweetened baker’s chocolate
The thick top half of a can of full-fat coconut milk
3 T agave (or more if desired)
1/2 t vanilla
1 T coconut oil
Few grinds of sea salt, to tase
Shredded coconut/chopped nuts/cocoa powder
Important Note: Only use full-fat canned coconut milk that has been sitting, unmoved, untouched, and unshaken for several days. I recommend a week or so. I had great results with this recipe, but two friends both ended up with super melty chocolate that never hardened. The difference was that they had just bought theirs, while mine had been sitting in the cabinet for 2 weeks! This time allows the thick cream to separate from thin milk. When adding the cream to the recipe, scoop it out of the can, do NOT pour (you don’t want to mix in any of the thin milk).
Other note: You can use 4 ounces of semi-sweet or 60% chocolate chips, though the chocolate flavor will not be as intense as the unsweetened baking squares and there will also be added sugar, so keep that in mind. As written, the chocolate taste is quite strong, so if you’re not a fan of strong chocolate you may even want to use milk chocolate.
1. Melt the chocolate squares in a pan on the stovetop on very low heat. When the chocolate is completely melted, scoop out the top half of the can of coconut milk into the pan and stir gently until completely mixed.
2. Add the agave, vanilla, coconut oil, and salt and stir thoroughly. Continue to stir over low heat until completely smooth. Scrape the chocolate into a bowl and put in the freezer for 3o minutes.
3. Remove the chocolate from the freezer – it will be hard enough to form into a ball and soft enough to, well, form into a ball! If you leave it out for too long it may start to stick to your hands, in which case you can put it back in the freezer for a few minutes. Form the chocolate into balls, approximately 2 inches in diameter.
4. Fill a bowl with shredded coconut, nuts, or cocoa powder. Roll the balls of chocolate in the coconut or other toppings until completely covered.
You’re done! Store the truffles in the freezer – I promise they will stay soft and creamy! And despite all of the coconut ingredients, the chocolate itselft has no coconut flavor whatsoever, so you can cover your truffles with whatever toppings you like. I chose shredded coconut because a. I’m an addict, and b. that’s pretty much all I had in the house.
Enjoy an intense chocolate experience! You may even feel generous enough to share these with a loved one. I definitely encourage the truffle-sharing; these are made with whole, healthy ingredients but they SHO AIN’T low calorie. Indulge in one or two but don’t get carried away. I am all about love on Valentines Day, but not love handles.
Have a great holiday, folks! Don’t forget to share the love!
~ Becky, a skinnyfat girl