Very Easy Vegan Truffles

 
1 1/2 cups vegan chocolate chips
8 oz. tofu cream cheese
3 cup vegan powdered sugar (Wholesome Foods or Florida Crystals brand, powdered sugar from sugar beets, or see Recipe Archive for homemade variations)
1 1/2 t. vanilla
Garnishes: finely ground nuts, cocoa powder, toasted unsweetened shredded coconut
 

Place the chocolate chips in the top of a double boiler, over medium heat, and leave to melt. In a food processor, place the vegan cream cheese, and process for 1 minute or until smooth and creamy. Add half of the powdered sugar and process for 30 seconds. Add the remaining powdered sugar and continue to process the mixture until well blended. Add the melted chocolate chips and vanilla, and process the mixture to evenly distribute the melted chocolate. Transfer the mixture to a glass bowl, cover, and place in the refrigerator to chill for 1 hour. Using your hands, shape the chilled mixture into 1-inch balls. Roll the balls in the garnishes of choice to thoroughly coat them on all sides. Store in the refrigerator or freezer.

*Variation: the truffle mixture can be flavored with liqueur, as well. Divide the truffle mixture into thirds and add 1 T. liqueur of choice (such as: almond, hazelnut, coffee, rum, brandy, orange, raspberry, etc.) to each third of the truffle mixture, respectively, and mix well before chilling the truffle mixture. Then shape into balls and roll each type of liqueur-flavored truffles in one of the garnishes to distinguish among the various flavor combinations.

Yield: 5 Dozen

 

Home  |  Recipes  |  Books  |  Bio  |  Links  |  Guestbook

The Vegan Chef
1999-2002  Beverly Lynn Bennett