Vegan truffles

I like to make my own truffles each year, often to give as gifts. I thought I'd try vegan ones this year so my eldest doesn't miss out.

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

Sorry - terrible photo! 

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.

As you can see they are mostly misshapen due to how soft they were. My youngest daughter informed me it really didn't matter :) I guess you could partially freeze them, then neaten up the shape before freezing them fully? 

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!)