Vegan Dark Chocolate Truffles with walnuts

by veronica

This is my base recipe for a dark chocolate ganache. It’s as clean as possible since I’ve used full-fat coconut milk as a substitute for the cream and you can add whatever flavouring you’d like.

Ensure you use full-fat coconut milk without any additives. Read the label carefully.

Yields: 16 pcs


  • 100 grams good quality dark chocolate, at least 70%
  • 2 tsp raw coconut oil
  • 2 pinches of Himalayan pink salt
  • 75 ml coconut milk, full fat

For Flavour

  • 1,5 tbsp cinnamon powder
  • 2 tsp bourbon vanilla powder

For Making The Truffles

  • 16 pcs walnut halves
  • Raw cacao powder

For The Ganache

  1. Add coconut milk, oil and spices to a pot.
  2. Heat it up gently.
  3. Break apart the chocolate into small pieces.
  4. Remove the pot from the heat.
  5. Add the chocolate while stirring. Once the ganache is even and glossy. Pour into a ceramic or glass bowl and store in the fridge overnight.

Making Truffles

  1. Add cacao powder to a plate.
  2. Use two spoons. With the first spoon, scoop up some ganache on the tip of the spoon, add a walnut halve and fold over the ganache and form a small ball. If needed scoop up more ganache to cover the walnut.
  3. Add to the plate with the cacao powder, and roll around on the plate to make an even ball and cover in cacao powder.

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