Eosinophilic Esophagitis Friendly Vegan Chocolate Truffles
Total time2 hr 25 min
Prep time20 min
Cook time5 min
4.8(17)
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Learn more →Ingredients
20 servings
For the ganache
- 8 oz vegan chocolate, finely chopped
- ½ cup full-fat coconut milk
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 pinch fine sea salt
For rolling
- ¼ cup unsweetened cocoa powder
- ¼ cup finely chopped toasted nuts (such as hazelnuts or almonds) (optional)
Can be omittedhazelnuts
- 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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