400g vegan dark chocolate
1 400g can coconut milk (I used the reduced fat)
1 large tablespoon coconut oil
I tsp vanilla essence
Dried cranberries (optional)
Chopped pecans (optional)
Cocoa powder, chopped nuts and/or desiccated coconut to decorate
Melt the chocolate with the coconut milk, coconut oil and vanilla essence in a pan over a gentle heat until everything is melted and fully combined.
Add in the cranberries and pecans if using.
Pour into a shallow container and pop in the fridge for at least 4 hours, preferably overnight, to set.
Arrange your chosen coatings on plates. Using two teaspoons roll up small balls of the truffle mixture and roll in the coating. I found the mixture to be very soft so had to use utensils rather than rolling them by hand. Put on a tray lined with greaseproof. Once you have completed all the rolling and coating, pop the tray back in the fridge for a few hours. The above recipe makes approximately 30 sensible sized truffles.
These can be frozen at this stage (which is what I have done). They make fantastic gifts whether you are vegan or not. They are also GF (making absolutely sure that the chocolate you use is GF - not all are!)