Vegan Chocolate Truffles Recipe

{Should I admit that I really, really wanted to title this post “Every Day I’m Trufflin’”…yeah, probably not…}

While I’m not your typical chocolate-obsessed girl, there is something about Valentine’s day that screams chocolate.

Ok, truth? I just wanted something to put sprinkles on.

I think truffles fit the bill nicely, don’t you?

Delicious, sweet, spicy balls of sprinkles.

Yes, I said spicy.

Everything sweet needs a little kick, dontcha think? Don’t worry, it’s not an in-your-face kinda thing. It just sneaks up on you at the end as you’re licking your lips clean of that last taste of truffley-goodness.

I don’t think these really need anymore introduction. Except maybe to tell you that these chocolate truffles are dairy free and vegan {depending on your sprinkles}.

Spicy Chocolate Truffles

easy truffles

by with a Side of Sneakers

Ingredients

1 cup chocolate {dairy-free: I love Enjoy Life brand}
1 Tbsp coconut oil
1/2 cup coconut milk {full-fat, canned}
1/4 tsp vanilla
1/2 tsp cinnamon
1/4 tsp cayenne pepper
1/8 tsp chili powder
pinch of sea salt
sprinkles

Instructions

Combine chocolate chips and coconut oil in heat-proof bowl. Melt in microwave or in double boiler. Stir until smooth.

Whisk in coconut milk and spices. {If lumps form, pop it back in the microwave for a few seconds.}

Refrigerate for ~30 minutes or until mixture starts to solidify {but isn’t hard}.

Use a tablespoon to scoop chocolate into balls. Roll between your palms to form smooth balls, then roll in sprinkles {or other toppings such as crushed nuts or powdered sugar}. Be sure your hands are cold so you don’t melt the chocolate- I squeezed an ice cube every few balls to keep things cold.

Refrigerate if not immediately devoured.

Note: be sure to stir well. I was a little truffle-happy and jumped the gun. My taste-tester {the husband} didn’t know they had a hidden kick until his last bite- when they really kicked. Winking smile