These vegan mint chocolate truffles are super easy to make with just a handful of ingredients. Dark chocolate, fresh mint and crunchy hazelnuts make a decadent dessert that’s great for holiday parties or for vegans with a sweet tooth.
Toppings of choice: Crushed hazelnuts, cocoa powder, icing sugar, shaved coconut, etc. - $0.88
Instructions
Place the mint on a cutting board and bash it with a wooden spoon. Then put it in a small pot with the coconut milk and gently heat over medium heat for 5 – 6 minutes without bringing to a boil.
Break the chocolate into small pieces and put it in a heatproof dish. Remove the mint from the pot, pour the warm coconut milk over the chocolate and stir until melted. Place in the fridge for at least two hours or until solid.
Spread your topping(s) of choice onto a plate.
Spoon out a portion of the chocolate and roll it into a ball with your hands. You can make them as big or as small as you want. You can also stick a whole hazelnut in the middle if you want. This is a messy process so be sure to roll up your sleeves.
Roll each truffle in your topping of choice, coating them on all sides, set on a plate and refrigerate until ready to serve.