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Vegan Chocolate Truffles

Prep

30 mins

Bake

chill in fridge

Serves

10+

Difficulty

Medium

About

Easy as anything to make, these melt-in-the-mouth syrupy truffles make a lovely gift when packed into a pretty box. A melon baller is a useful tool here if you happen to have one in your cutlery drawer. These truffles keep well, chilled, in an airtight container for up to 4 days.

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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Instructions
Ingredients
Reviews

Instructions

Step 1

Break up 100 g of the chocolate bar into a bowl. Take the remaining 25g and chop it up finely with a knife - add that to the same bowl. Then grate in your nutmeg, cinnamon and hot chilli powder.

Step 2

Gently heat your coconut milk on the stove (not boil). Add in your coconut oil, golden syrup, vanilla seeds and orange juice - stir until combined.

Step 3

Pour the coconut milk mixture over the broken-up chocolate and spices. Whisk until smooth. You may want to use the residual heat from your hob to help melt the chocolate.

Step 4

Let the mixture cool until room temperature, cover with cling film and move it into the fridge overnight (or until hardened.)

Step 5

Scoop out a teaspoon of the mixture and roll into a ball - repeat.

Step 6

Mix cinnamon powder with cocoa on a plate and roll the truffle balls in this mixture until evenly coated. Store in the fridge.

Ingredients

Serving

1

Base Truffle Recipe

Chocolate

70% Dark chocolate

125 g
Coconut milk

Coconut milk

1/2 cup
Coconut-butter

Coconut oil

refined is recommended

1 tsp
Lyle's-golden-syrup

Lyle’s Golden Syrup

2 tbsp
Cocoa-powder

Cocoa

for rolling

2 tbsp
Cinnamon

Ground Cinnamon

for rolling

2 tsp

Winter-Spiced Flavour Addition

Vanilla

Vanilla bean, seeds

Nutmeg

Nutmeg

grated

1/4 tsp
Cinnamon

Ground Cinnamon

1/2 tsp

Ground hot chilli powder

3 pinches
Orange-juice

Orange juice

30 ml

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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