Sugar-free, diary-free, gluten-free vegan chocolate truffles.
Nutritional Info
- Servings Per Recipe: 27
- Amount Per Serving
- Calories: 43.0
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 8.6 mg
- Total Carbs: 2.4 g
- Dietary Fiber: 1.1 g
- Protein: 0.9 g
View full nutritional breakdown of Sugar-free, diary-free, gluten-free vegan chocolate truffles. calories by ingredient
Number of Servings: 27
Ingredients
-
Unsweetened Baking chocolate 5.5 ounces
Erythritol - to taste- i used about 1/3 cup bc I don't have a sweet tooth
Organic Cacao Powder, 4 tbsp
Oil (I used Extra Virgin Coconut Oil)- 2 tbsp
365 Organic Almond Milk Unsweetened, 8 oz
Add ins: (coconut extract, cherry preserves, sea salt, cayenne, etc.)
Nutrition facts are for the base recipe without any add ins.
Tips
You can pour them into plastic eggs to make healthy egg chocolates for easter and customize them for unique flavors like bacon, caramel popcorn, seasalt, etc.
Directions
1.Cut the baker's chocolate into little flakes so it is easier to melt.
2.Place that into a double boiler or chocolate melter. Fondue pots are ok but take longer.
3.Bring out the almond milk and heat it or leave it at room temperature to make sure when you add it to the chocolate it doesn't "seize."
4. Add the oil and stir quickly.
5.Add the cacao powder once that mixture is melted.
6. Slowly pour the almond milk in and incorporate it into the mixture.
7. Add erythritol tbsp by tbsp until you get the taste you like.
8. Keep whisking until it is completely smooth.
9. Pour into a mold and cover and chill for about 30 mins-2 hours depending on how thick your molds are.
Serving Size: Makes 27 1-inch pieces. I used a square mold that held 24 and then 2 "cakepop" molds + testing tastes
2.Place that into a double boiler or chocolate melter. Fondue pots are ok but take longer.
3.Bring out the almond milk and heat it or leave it at room temperature to make sure when you add it to the chocolate it doesn't "seize."
4. Add the oil and stir quickly.
5.Add the cacao powder once that mixture is melted.
6. Slowly pour the almond milk in and incorporate it into the mixture.
7. Add erythritol tbsp by tbsp until you get the taste you like.
8. Keep whisking until it is completely smooth.
9. Pour into a mold and cover and chill for about 30 mins-2 hours depending on how thick your molds are.
Serving Size: Makes 27 1-inch pieces. I used a square mold that held 24 and then 2 "cakepop" molds + testing tastes