Ganache Truffles, Four Ways {Vegan + GF!}
Author: Whisk & Shout
Recipe type: Dessert
- 1 cup almond milk
- 1 tbsp cornstarch
- 1-2 tsp coconut oil
- ⅔ cup vegan chocolate chips
- scant ¼ cup shredded coconut
- scant ¼ cup chopped salted pistachios
- 3-5 tbsp ground cinnamon
- 3-5 tbsp coarse sea salt
- Combine almond milk and cornstarch in a saucepan over high heat until just boiling, stirring constantly.
- Remove from heat and stir in coconut oil.
- Place chocolate chips in a bowl and pour almond milk mixture over top.
- Let sit for 2 minutes or until chocolate is melty, and whisk thoroughly.
- Pour into a loaf pan or other deep tupperware lined with aluminum foil.
- Freeze for 2 hours, or refrigerate overnight
- Using a small teaspoon, roll out balls of ganache and place on a parchment-paper lined baking sheet.
- Return to fridge/freezer while you prep the toppings!
- Roll the truffles in the desired toppings and store in the fridge for up to a week in a tightly sealed container.
Recipe by Whisk & Shout at https://whiskandshout.com/ganache-truffles-four-ways-vegan-gf/
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