3-Ingredient Chocolate Truffles are simple to make, taste divine, and are dairy-free!
It's sweets and treats season!
Or at least it seems that way. Between cookie exchanges, office holiday parties, and Christmas cookie platters, it seems there are excuses to make (and eat) sweets everywhere!
In that spirit, I wanted to share a recipe that's both easy to make and free of dairy and gluten. Keep in mind, however, that these are decidedly a splurge, and contain refined sugar from the chocolate chips.
But because my food philosophy includes room for treats, I think it's fun to occasionally indulge, especially when it's worth it. And these truffles are absolutely worth it.
This recipe couldn't be any simpler: stir together chocolate chips with hot coconut milk, some coconut oil, and a pinch of salt, then chill. Scoop the chilled mixture into balls, roll in whatever toppings you like, and enjoy.
Since these truffles can (and should) be made ahead, they're perfect for parties or to give as gifts. Just be sure to keep them refrigerated until it's time to serve, as they soften at room temperature.
Also, be sure to use dairy-free chocolate chips if you're avoiding dairy. I like this brand.
This is a great "baking" project to do with kids, too, especially the mixing and rolling. It can get a little messy, but that's all part of the fun!
I hope you'll give these delicious treats a try soon. Now, let's make some 3-Ingredient Chocolate Truffles!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Add extract flavors to make different truffle varieties: lemon, almond, peppermint, vanilla, or any other flavor you like!
2 | Similarly, roll the truffles in different toppings: cocoa powder, crushed peppermint candies, chopped nuts, toasted coconut, lemon zest, or any other topping you can dream up.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, Vegetarian, Vegan, and Paleo Friendly
3-Ingredient Chocolate Truffles (Dairy-Free)
2 (12-oz) bags dark or semi-sweet chocolate chips*
3 tablespoons coconut oil
Pinch of sea salt (about ⅛ teaspoon)
1 cup coconut milk (from a can, stirred well)
2-4 teaspoons vanilla extract
2-4 teaspoons lemon extract
2-4 teaspoons peppermint extract
2-4 teaspoons almond extract
¼ cup cocoa powder, for rolling
¼ cup crushed peppermint candy, for rolling
¼ cup finely chopped roasted almonds, for rolling
¼ cup unsweetened coconut, lightly toasted
2 tablespoons freshly grated lemon zest, for rolling
1. Place the chocolate chips in a large, heat-safe bowl. Add the coconut oil and sea salt, then set aside.
2. Heat the coconut milk in a small pan over medium heat until simmering, stirring occasionally.
3. Pour the hot coconut milk over the chocolate chips, stirring until all the chocolate chips are completely melted.
4. Add the extract (if using), starting with 2 teaspoons, stirring to combine. Taste and add additional extract if desired. Alternatively, divide the melted chocolate mixture between several bowls and add different extracts to each bowl, stirring to combine.
5. Cover and chill at least 4 hours or overnight.
6. When the chocolate mixture is solid, scoop heaping teaspoons onto a pan or plate. Roll each into a ball using your hands. Roll each ball into toppings of choice. Refrigerate an additional 30-60 minutes.
7. Serve immediately or store in the fridge, covered, for up to 5 days or freeze for up to 3 months.
Notes: If using lemon zest or crushed candy canes to roll, serve right away. Cocoa powder does the best job of coating the truffles so that they don’t stick to each other or to the pan or plate.
*Be sure to use dairy-free chocolate chips if you're avoiding dairy. I like this brand.