Christmas is getting closer, so it seems only right to begin cracking out the Christmas recipes. As Christmas is a time where calories don’t seem to count, it seemed only right to make some delicious vegan truffles.
When I was younger, one of my favourite chocolates around Christmas time were little chocolate snowballs. I can’t remember where they were from, but what I do remember is that they were chocolate and covered in icing sugar to look like snowballs. Now I’m vegan, even if I did managed to find them, I can almost guarantee that they won’t be vegan, so it seemed fitting to make my own versions.
These little chocolate truffles are very chocolately, very rich and very moorish. They have a chocolate hazelnut centre (think Nutella style), encased in a hard chocolate shell and finished with mounds of icing sugar. They are completely delicious and perfect for Christmas.
You could make these to share with friends or family, or even make them as little vegan Christmas gifts. I’ve tried these out on friends and family and they’re a big hit, so I can guarantee that if you gave these out as a gift, it would be very much appreciated.
The best part about these is that they’re so quick and easy to make. You can also make them as little or as big as you want. Ours ended up being fairly large, but they’d be equally as nice half the size, the size of a grape, to throw in your mouth and happily much on.
These snowball truffles are part of our vegan Christmas series, so if you’re looking for other yummy Christmas recipes, make sure to check them out.
Vegan Snowball Truffles
Quick and simple vegan truffles that are perfect for Christmas, either for yourself or a gift for a loved one.
- 75g hazelnuts
- 270g vegan dark chocolate
- 50ml refined coconut oil, melted
- 62ml almond milk (or other non-dairy milk)
- 1/2tsp vanilla essence
- 200g Icing sugar
- Long skewers
- Step 1 Pre-heat your oven to 180 degrees fan
- Step 2 On a baking tray, place your hazelnuts as a single layer
- Step 3 Roast in the oven for 10 minutes, remove and allow to cool
- Step 4 Whilst cooling, in a microwave-proof bowl break up 90g of your dark chocolate. Melt in the microwave on high in 30 second bursts, stirring each time to ensure it doesn’t burn
- Step 5 In a high-speed blender, place your roasted hazelnuts, melted chocolate, coconut oil, almond milk and vanilla essence. Blend until smooth
- Step 6 Place your blended mixture into a bowl, cover and leave until completely hard
- Step 7 Once hard, scoop the mixture out and roll into small balls. As your hands get warm, it will get harder to roll, so keep washing you hands after every few balls
- Step 8 Place your balls on a plate and place in the freezer for at least 30 minutes to go completely hard
- Step 9 Whilst your truffles are in the freezer, melt the rest of chocolate
- Step 10 Remove your truffles from the freezer. It’s time to dip them in chocolate. Take a skewer and stick it through a truffle. Carefully dip into the chocolate until completely covered. Tap and rotate to try and remove any excess chocolate. Rest the skewer over a bowl so that the truffle isn’t touching anything and leave for a couple of minutes for the chocolate to harden, before carefully removing from the skewer.
- Step 11 Repeat for all truffles, then put back in the fridge
- Step 12 Once hard, put your icing sugar in a bowl, and roll each truffle in the icing sugar. Be generous at this point because you want them to be well covered.
- Step 13 Serve!