Go Back


Rich, dark chocolate truffles with a white chocolate peppermint coating and a candy cane topping!


  • 200 g 70%+ Dark chocolate (7oz)
  • 100 ml Full-fat coconut milk (ΒΌ cup + 1 tbsp)

For the white chocolate peppermint coating:

  • 200 g Vegan white chocolate (7oz)
  • 1/2 Teaspoon peppermint extract
  • A few vegan-friendly candy canes (crushed)


  1. Melt the dark chocolate over a low heat.
  2. In a separate pan or pot, slowly heat the coconut milk until bubbles form at the sides.
  3. Pour the coconut milk over the melted chocolate, leave to rest for 5 minutes then stir well. The mixture should be thick and smooth.
  4. Transfer this mixture into a dish and refrigerate for 45 minutes.
  5. Once the truffle mixture has firmed up a little, roll it into balls, one tablespoon at a time.
  6. Melt the white chocolate in a pan, add the peppermint extract and mix. Turn off the heat and allow the chocolate to cool down a little.
  7. Roll each truffle ball into the melted white chocolate and top with crushed candy canes.
  8. Place back in the fridge to set for 1 hour before serving.

Recipe Notes

Freeze the truffles instead of refrigerating if you're short on time.