Yeah, so I might have a bit of a ganache obsession.
These truffles are so decadent with minimal effort and so many ways to customize!
The almond milk-based ganache is just as creamy as the dairy version, and perfect for rolling in your favorite toppings!
I did my truffles four ways:
- sea salt
I could also see these rolled in cocoa powder, espresso powder, slivered almonds, chopped pecans, or nearly anything else!
The ganache takes about five minutes to make, and the majority of the work in this recipe is sitting around waiting for the ganache to chill and the truffles to set.
When I think of these truffles, I think Christmas candy!!!
But even if you’re not in the Christmas spirit already like me (I start getting ready for the holidays the day after Halloween!), these truffles are a surprisingly simple and decadent way to satisfy a chocolate craving.
I hope everyone had an awesome and restful Thanksgiving! Enjoy the rest of your long weekend 🙂
- 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.