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Vegan truffles are a delightful and indulgent plant-based treat that closely resemble their non-vegan counterparts in taste, texture, and appearance.

– ½ cup coconut cream 125ml, full fat – ½ cup freeze dried blueberries 15g – 8 oz dark chocolate, vegan 225g – 1 tsp vanilla extract 5ml – ¼ cup dried wild blueberries 40g – ¼ cup cocoa powder 20g


Let’s get started!

dairy-free alternative to traditional chocolate treats. Let’s dive into the ingredients and techniques used to create these rich, creamy confections that are perfect for gift-giving or personal indulgence.



Combine coconut cream and freeze-dried blueberries in a blender. Puree until very smooth.



Finely chop the chocolate. It will be easier to melt if it is smaller. Put in a heat-proof bowl. In a saucepan over low heat, gently heat the coconut cream mixture. Be careful not to let it boil.



As soon as the mixture is about to simmer, remove it from the heat, add the vanilla, and pour over the chocolate. If the chocolate doesn’t completely melt, place the mixture over a saucepan of simmering water (or heat in the microwave in 10 sec bursts). Don’t overheat the chocolate mixture.



Place the cocoa powder in a shallow bowl and set aside. Have a clean non-stick surface ready to place the truffles on. Make truffles by using a small (about 1 tsp/5ml) melon baller or use a cookie scoop to create round portions.

These delectable chocolate truffles are made with blueberries, Dutch-processed cocoa powder and dark chocolate for an unrivaled combination of multiple layers of sweetness.

For more deliciousness!