Chocolate truffles are great this time of year, they’re a nice gift if you’re strapped for cash or are in need of a stocking filler. They’re also good to have around in the house, a sentimental treat to go on a table or a thoughtful gesture for people with allergies or dietary requirements. Having homemade ones just makes them a little more special. I opted for white chocolate as I think good dairy free white chocolate is quite hard to find. While there are plenty of options for ‘milk’ chocolate and Booja Booja have the truffle game nailed, good white chocolate is few and far between. And I don’t know about you, but if I want some I have to order it, there’s none available on my doorstep.
Pre-vegan, I was obsessed with white chocolate. The really sweet Milky Bar kind to be specific so today’s offering is also pretty sweet in honour of this but a slightly more grown-up flavour.
These are super sweet, melt in the mouth, indulgently nutty truffles.
To make these even creamier you could switch up the almonds for desiccated coconut.
These are vegan, dairy free, gluten free and soy free.
Prep time: 20 minutes
Chill time: up to an hour
Serves approximately 9 truffles
- 1.5 cups ground almonds
- Half a cup macadamia nuts
- Quarter cup cocoa butter
- 3tbsp powdered sugar of choice
- 2tsp vanilla extract
- 30g pistachios
- In a food processor pulse the pistachios until broken down to a thicker ‘crumb’ texture. Set them aside for later. It will take approximately 30 seconds.
- Melt the cocoa butter in a small saucepan.
- Simultaneously put the macadamia nuts and almonds or coconut into a food processor and mix until a paste, like a nut butter, has formed. Be patient with this. It can take a while. Keep going until the mixture is 100% smooth. If you stop too soon the truffles will be powdery and won’t set properly.
- Add the melted cocoa butter, nut paste and all of the other remaining ingredients to a dish and combine.
- Once combined pour the mixture into a shallow dish, bowl or plate and place in the fridge. Leave to set for 40 minutes to an hour until mixture is totally set and firm.
- Once chilled, remove from fridge and take a tablespoon to roll the mixture into balls. You can roll them out when they’re done but only for a few seconds or the heat or your hands will make them melt.
- Set aside. They will last up to a week in the fridge or 3-4 days at room temperature.
To view my last recipe post, click here.