Five-Spice Chocolate Truffles

FIVE-SPICE CHOCOLATE TRUFFLES | Vegan, dairy-free, and gluten-free. The perfect healthy treat for the holidays or Valentine’s Day. Full of warming spice, dark chocolate, and nourishing coconut milk. | Loveleaf Co. | #chocolate #truffles #dairyfreechocolate #veganchocolate #vegan #dairyfree #fivespice #healthyholidayrecipes #easyrecipe #dessert #chocolaterecipe #valentinesday

This is one of those recipes that hardly needs a recipe, but I promise these semi-homemade five-spice chocolate truffles are worth the small effort. My sister and I made these because we were craving good dairy-free truffles around the holidays last year and we were having trouble finding them. And luckily, it only took a few ingredients to transform some basic ingredients into something magical.

These are made more festive with five-spice powder, a warming blend with spices like cinnamon, cloves, fennel, star anise, and white pepper. But these vegan truffles are totally customizable. For plain truffles, simply omit the five-spice powder for plain truffles, or add in your favorite spices to make them your own (I like a pinch of cayenne pepper for a kick). Enjoy!


Five-Spice Chocolate Truffles

INGREDIENTS

  • 7 oz vegan dark chocolate (70% or above), chopped

  • 1/3 cup full-fat coconut milk (well shaken)

  • 2 teaspoons five-spice powder (see notes)

  • unsweetened cocoa powder for rolling

INSTRUCTIONS

  1. Heat the coconut milk. In a small saucepan, whisk the coconut milk with the five-spice. Bring the milk to a simmer and remove from the heat.

  1. Mix with the chocolate. Place the chopped chocolate in a medium bowl. Pour the hot coconut milk over the chocolate and loosely cover with a cooking lid or towel to keep the heat in. Allow to sit for 5 minutes and then use a spoon to gently stir until completely melted and smooth.

  2. Chill. Chill the mixture in the refrigerator for 2-3 hours until almost completely solid.

  3. Roll. Once chilled and firm, prepare a small dish of cocoa powder for rolling. Use a tablespoon to scoop out a spoonful and use your hands to quickly form the chocolate into balls (we used a scant tablespoon per truffle, but any size will work). Toss in cocoa powder to coat and set on a dish. Continue until all chocolate is scooped. Store truffles covered in the refrigerator and let come to room temperature for 10-15 minutes before serving.

NOTES

Customize them! You don’t have to use five-spice. Leave it out for plain truffles or mix in your favorite spices like cinnamon or cayenne pepper.