Vegan White Chocolate Avocado Mocha Truffles
Hello & Happy Thursday!!
In this lifetime, I’ve had a truffle or two over time. They are rich, decadent, and sound beyond fancy. The idea of creating one sounds way beyond my culinary skills, but don’t let the look and sound of the name deceive you.
A truffle is one of the easiest recipes to produce.
While all things vegan are sometimes more of a challenge, vegan truffles are full proof. That speaks volumes about a recipe, because that’s typically never the case!
Truffles are wonderful as they are aesthetically beautiful and the options are endless with whatever flavor profile you’d like to create.
As a whole, I’ve never craved anything mocha! For some that sounds obscure, but that and peanut butter are the two that just never come to mind when developing recipes. However, I got the yearning for something mocha when it came to a classic truffle and the vegan White Chocolate Mocha Truffle was born.
What I love about this recipe, is everything. It’s easy, involves a handful of ingredients, affordable, perf for any season, aesthetically pleasing, can easily be made in bulk, packs avocado, great for entertaining, perf for gifts, and non vegan approved!
If you’re looking to explore the world of vegan truffles, I highly recommend my recipe for vegan White Chocolate Mocha Truffles!!
Why this recipe rocks:
Can easily be made in bulk
Perf for coffee lovers
Perf with coffee
Non vegan approved
Makes you look like an iron chef
Yields 12-18 small (6 large)
15 minPrep Time
15 minTotal Time
- 4oz dark chocolate
- 3 tbs coconut milk (can shaken)
- 1 avocado (mashed)
- 2/3 cup instant coffee
- 2 tsp cinnamon
- 1 cup vegan white chocolate chips
- 1 tbs coconut oil
- coffe beans for garnish
- combine the chocolate and coconut milk and melt in the microwave for 1-2 minutes, checking every 15-20 seconds and combining by hand to prevent burning. Add in the mashed avocado. Its best to use a soft one to ensure that it combines well. Add the coffee grains and cinnamon. Refrigerate for 30 minutes.
- Texture should be solid. If too solid, pop in the microwave for a few seconds. Take a melon ball or ice cream scooper and form balls. Combine white chocolate and coconut oil. Melt in microwave for 1 minute checking every 15 seconds until fully melted. Take a ball and using a skewer or popsicle stick dip into the white chocolate. Once coated feed through a cooling rack and top with additional instant coffee and a coffee bean. Let cool. Once cooled dip the bottoms of the truffles into the chocolate and place on wax/parchment paper. Chill, and enjoy!