Vegan Chocolate Fudge Truffles & Cookies & Cream Truffles

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Who doesn't love to get chocolate on Valentine's Day? Humane Society of the United States Chef Amy Webster wants to make it easy for vegans to be included in the deliciousness too...so she stopped by to share recipes for her favorite sweet treats.

Chocolate Fudge Truffles

Servings: 30 truffles

Recipe by Amy Webster

Ingredients

  • 3 cups vegan chocolate chips, divided
  • 1/2 cup full-fat coconut milk
  • 1/2 tsp vanilla extract
  • 1 Tbsp coconut oil


To make the filling, place 1 1/2 cups of the chocolate chips in a bowl and set aside.

In a small saucepan, heat the coconut milk to scalding, just before boiling. Immediately pour over chocolate chips in the bowl. Cover and let sit for 2 minutes. Then, remove cover, add vanilla, and stir until well incorporated and chocolate is melted, but do not over mix. Place in fridge and let set for 4-6 hours.

Line a baking sheet with parchment paper.

Once filling is set, remove from fridge and scoop into 1” balls using a melon baller or spoon. Place in the freezer for 15 minutes.

Melt remaining 1 1/2 cups of chocolate in a double-broiler or in 30-second increments in the microwave, stirring continuously. Once chocolate is melted, roll each ball in melted chocolate using two forks then place on the parchment paper lined baking sheet. Let set until chocolate is firm then place in sealed container. Chocolates will keep for up to 2 weeks in fridge or longer in freezer.

Tips:

Use a toothpick to swirl the chocolate on top for a nice texture before chocolate coating sets.

Placing chocolates in fridge will keep them firmer but there will be less sheen on the chocolate coating.


Cookies & Cream Truffles

Servings: 28-30 truffles

Recipe by Amy Webster

Ingredients

  • 30 chocolate cream sandwich cookies like Oreos or Newman’s Own (vegan)
  • 8 oz. vegan cream cheese, like Tofutti or Daiya
  • 1/2 cup vegan chocolate chips
  • 1 Tbsp coconut oil
  • 1/4 cup ground sandwich cookies, for topping decoration


To make the filling, place sandwich cookies in a food processor. Pulse until completely crumbled. Transfer to a bowl and add vegan cream cheese. Mix well until completely incorporated. Cover and chill for 15 minutes.

Line a baking sheet with parchment paper.

Scoop into 1” balls using a melon baller or spoon. Place in the freezer for 15 minutes.

Melt chocolate chips in a double-broiler or in 30-second increments in the microwave, stirring continuously. Once chocolate is melted, roll each ball in melted chocolate using two forks then place on the parchment paper lined baking sheet. Sprinkle each truffle immediately with ground cookies, if desired. Let set until chocolate is firm then place in sealed container. Chocolates will keep for up to 2 weeks in fridge or longer in freezer.

Tips:

Placing chocolates in fridge will keep them firmer but there will be less sheen on the chocolate coating.


Raspberry Coconut Truffles

Servings: 15-20 truffles

Recipe by Amy Webster

Ingredients

  • 1 cup shredded coconut
  • 1/4 cup coconut cream (use can of coconut cream or the solid part from a can of full-fat coconut milk)
  • 3 Tbsp raspberry jam or preserves
  • 2 Tbsp coconut oil, divided
  • 1/2 cup vegan chocolate chips
  • 2 Tbsp freeze-dried raspberries, ground (optional)


To make the filling, place coconut, coconut cream, raspberry jam, and 1 Tbsp of coconut oil in a food processor. Pulse until well mixed. Transfer to a bowl with a lid and freeze for 15 minutes.

Line a baking sheet with parchment paper.

Once filling is set, remove from fridge and scoop into 1” balls using a melon baller or spoon. Place in the freezer for 15 minutes.

Melt chocolate chips in a double-broiler or in 30-second increments in the microwave, stirring continuously. Once chocolate is melted, roll each ball in melted chocolate using two forks then place on the parchment paper lined baking sheet. Sprinkle each truffle immediately with ground freeze-dried raspberries, if desired. Let set until chocolate is firm then place in sealed container. Chocolates will keep for up to 2 weeks in fridge or longer in freezer.

Tips:

Placing chocolates in fridge will keep them firmer but there will be less sheen on the chocolate coating.