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Ganache Truffles, Four Ways {Vegan + GF!}

by 34 Comments

Yeah, so I might have a bit of a ganache obsession.

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I’ve put it on bread, on cakes, and now… I’m just eating it plain.


These truffles are so decadent with minimal effort and so many ways to customize!

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The almond milk-based ganache is just as creamy as the dairy version, and perfect for rolling in your favorite toppings!

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I did my truffles four ways:

  1. coconut
  2. sea salt
  3. pistachio
  4. cinnamon

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I could also see these rolled in cocoa powder, espresso powder, slivered almonds, chopped pecans, or nearly anything else!

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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.

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When I think of these truffles, I think Christmas candy!!!

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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.

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I hope everyone had an awesome and restful Thanksgiving! Enjoy the rest of your long weekend 🙂

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5.0 from 1 reviews
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Ganache Truffles, Four Ways {Vegan + GF!}
Author: 
Recipe type: Dessert
 
Easy, creamy, chocolate-y and totally delicious, these vegan truffles are a perfect holiday treat! Customize them with your favorite toppings.
Ingredients
  • 1 cup almond milk
  • 1 tbsp cornstarch
  • 1-2 tsp coconut oil
  • â…” 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
Instructions
  1. Combine almond milk and cornstarch in a saucepan over high heat until just boiling, stirring constantly.
  2. Remove from heat and stir in coconut oil.
  3. Place chocolate chips in a bowl and pour almond milk mixture over top.
  4. Let sit for 2 minutes or until chocolate is melty, and whisk thoroughly.
  5. Pour into a loaf pan or other deep tupperware lined with aluminum foil.
  6. Freeze for 2 hours, or refrigerate overnight
  7. Using a small teaspoon, roll out balls of ganache and place on a parchment-paper lined baking sheet.
  8. Return to fridge/freezer while you prep the toppings!
  9. Roll the truffles in the desired toppings and store in the fridge for up to a week in a tightly sealed container.

 

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Comments

  11. Mira says

    I would definitely like to try every single one of these! I love ganache truffles and have also tried this vegan version, but on a different dessert. I’m sure it tastes great in the form of truffles. Beautiful photography, love the black background!!!

    Reply

  16. A says

    Love the truffles–will be making them for a friend so I’ll likely be using just milk for the ganache. But thank you for the recipe, they look really good. [And I like the added touch of using an idli platter to hold your different toppings. :)]

    Reply

  17. Elena says

    I was so excited to make these for a party. Sadly, my ganache just never set properly to roll into truffles. I put it in the freezer for two hours and when that didn’t work, I put it in the fridge over night- still like pudding. I did double the recipe. Where did I go wrong?

    Reply

    • Medha says

      I am so sorry to hear that! Perhaps either your fridge is a bit less powerful than the one I use, or maybe you didn’t incorporate enough cornstarch? I’m stumped & again, so sorry it didn’t work out for you!

      Reply

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