Easy Homemade vegan truffles that make a great gift, with just 2 main ingredients!
Melt the dark chocolate then remove from the heat.
In a separate pot, heat the coconut milk until hot. You'll know it's hot enough when bubbles form at the sides.
Pour the coconut milk over the melted chocolate and leave to rest for 2-3 minutes. Stir well to create a thick, sticky mixture.
Place the truffle mix into a lined bowl or tub and refrigerate for 45 minutes.
Once the truffle mixture is firm, scoop out 1 tablespoon at a time and roll into balls. Alternatively, you can use a small cookie cutter to create heart shaped truffles.
Melt the chocolate for the coating. The dark chocolate in one pan, the white in another.
If making pink chocolate, stir in the beetroot juice and coconut oil.
Coat each truffle in either the dark, white or pink chocolate at whichever ratio you like.*
Place each truffle onto a wire rack with parchment paper underneath and leave for 2 minutes, then transfer into a Petit Four case**.
Add any desired decorations while the coating is still slightly wet. (Unless you're doing a chocolate drizzle, in which case you should let the coating dry first.)
Place back in the fridge*** for 1 hour to set and enjoy!
*If the coating is too thin, leave the chocolate to set then repeat the process as necessary.
**I used these cases from Tesco
***Freeze instead of refrigerating if you're short on time.