Low Sodium Vegan Chocolate Truffles

Total time2 hr 25 min

Prep time20 min

Cook time5 min

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Ingredients

20 servings

For the ganache

8 oz vegan chocolate, finely chopped
Lindt Excellence 85% Cocoa Dark Chocolate, 3.5 Oz Theo Fair Trade Organic Pure Dark 85% Dark Chocolate, 3 Oz Hu Dark Chocolate Baking Gems 70% Cacao Alter Eco 85% Cacao Classic Blackout Organic Dark Chocolate Lily's 70% Extra Dark Chocolate, 2.8 oz
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½ cup full-fat coconut milk
1 tbsp maple syrup
1 tsp vanilla extract
1 pinch fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For rolling

¼ cup unsweetened cocoa powder
¼ cup finely chopped toasted nuts (such as hazelnuts or almonds) (optional)
¼ cup unsweetened shredded coconut (optional)

Instructions

1
Place the chopped vegan chocolate in a heatproof bowl. In a small saucepan, heat the coconut milk over medium heat until it just begins to simmer around the edges — do not let it boil.
2
Pour the hot coconut milk over the chocolate. Let it sit undisturbed for 2 minutes, then stir from the center outward with a rubber spatula until the ganache is completely smooth and glossy with no visible chocolate pieces remaining.

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