This recipe has taken some time to develop because white chocolate can be quite tricky to make vegan.
I like a challenge now and then and I didn’t want a basic dark chocolate truffle so I put my focus on a homemade vegan white chocolate using raw cocoa butter.
I’m especially curious what the anti lovers of commercial white chocolate, like me, will think of it. It was like chocolate truffle I’ve never had before. They’re rich, creamy and perfectly sweet compared to commercial white chocolate which is basically a waxy sugar bomb to me.
This recipe is simple, luscious and you’ll need just 5 ingredients!
1/2 cup raw macadamia nuts
1 1/2 cups finely shredded unsweetened coconut
1/4 cup finely chopped cocoa butter - melted
2-4 tbsp powdered sugar (or sub stevia to taste))
1/2 tsp vanilla extract
1 pinch sea salt
Add macadamia nuts and shredded coconut to a food processor, mix until a creamy paste is formed, scraping down sides as needed.
Add melted cocoa butter, powdered sugar, vanilla, and sea salt and mix once more to combine. Taste and adjust flavor as needed, adding more salt for saltiness, vanilla for vanilla flavor, or powdered sugar for sweetness.
Transfer mixture to a shallow plate and place in the refrigerator to chill for about 1 hour or until firm to the touch. In the meantime, add 3/4 cup shredded coconut to a small dish (for rolling). Set aside.
Remove mixture from refrigerator and use a spoon or small ice scoop to scoop out rounded teaspoon amounts. You can leave it as a "disc" shape or gently roll into balls. If you roll for too long, they can start to melt, so don't fuss too much with the shape.
Once formed, add to the shredded coconut dish and roll to coat. Set on a serving plate. Repeat until all truffles are rolled.
Set back in refrigerator for 10 minutes until mostly firm.
Leftovers can be stored in the refrigerator for 1 week, or in the freezer for 1 month.
Prep Time 1h 20 min | Total Time 1h 20 min
The tableware comes from Kookpunt.