Acclaimed vegan author Kathy Freston shares her recipe for a dessert that’s both healthy and animal-free. The recipe is part of Kathy’s collection of delectable plant-based options in The Book of Veganish, which she wrote with Rachel Cohn. The book is the “ultimate guide to easing into a plant-based, cruelty-free, awesomely delicious way to eat.“
These sophisticated little treats are easy to make. They also make a great gift; place them in little paper candy cups and arrange in a small box to really impress. (Or eat them all yourself.)
Makes about 18
1 cup vegan semisweet chocolate chips
1/2 cup plain, unsweetened almond milk
1/2 tablespoon vegan butter or coconut oil, melted
Unsweetened cocoa powder, for rolling
Place the chocolate chips in a heatproof bowl. Heat the almond milk in a small saucepan and bring just to a boil, then immediately pour it over the chocolate chips. Let it sit for about 1 minute and then stir until the chocolate has melted and the mixture is well combined and smooth. Stir in the melted butter and set aside to cool to room temperature. Cover and refrigerate for 4 hours or overnight.
Line a baking sheet with waxed paper or parchment paper. Scoop about 1/2 tablespoon of the chocolate mixture at a time and use your hands to shape it into 1-inch balls. Arrange the balls on the prepared baking sheet. Place the baking sheet in the refrigerator for about 10 minutes to chill the truffles.
Place the cocoa in a shallow bowl. Roll the balls between your hands to make them perfectly round, then roll each one in the cocoa. Return the truffles to the fridge for another 15 minutes to firm up, or cover and store in the fridge for up to 1 week.
To learn more about Kathy Freston and order a copy of The Book of Veganish, go here.