Chocolate Truffles



  • ¼ C. Coconut or Rice Milk
  • 2 Tbsp. Cane Sugar
  • 5 C. free2b Semi-Sweet Chocolate Chips
  • 6 Tbsp. Soy-free Vegan Butter Spread
  • Ground Cinnamon and Cocoa Powder, for dusting


  1. Lightly prepare an 8x8 glass dish with oil and line with parchment paper.
  2. Combine the milk and sugar in a small saucepan over medium-low heat. Whisking, heat the mixture until the sugar is dissolved.
  3. Add the butter to the pan and melt to incorporate it.
  4. Place the chocolate chips in a large glass or metal bowl. Pour the hot milk mixture over top and allow it to rest (melt) on the countertop for 5 minutes before stirring and placing over an inch of boiling water (do not allow the bowl to touch the surface of the water). Once melted, whisk the ganache until smooth.
  5. Spoon the chocolate ganache into the prepared glass dish. Place in the refrigerator to chill for 30-60 minutes.
  6. Once the ganache is firm, lift out of the dish by the parchment. Cut into 1-inch cubes, dust with cocoa powder and cinnamon as desired.




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