Vegan White Chocolate Spice Truffles

Vegan White Chocolate Spice Truffles

These amazing Vegan White Chocolate Truffles taste just like white chocolate with a spicy kick of cinnamon and ginger and a wonderful depth of flavor from the sesame butter. They will not only amaze your tastebuds, but all your family and friends too! It's totally amazing that they are dairy-free and coconut-free!

Any white chocolate fans out there?  Well…..get ready for this one…..

Vegan White Chocolate Truffles

Here is another recipe that I have had the honor of writing for Raw Food Recipes. I have to admit I was a little stumped as to what I was going to create using their Sesame Seed Butter (in other words, tahini) by Dastony when they sent it to me. I had a million different ideas and ultimately I decided on something that would highlight the sesame butter, but also the holiday season.

I didn’t want just a basic dark chocolate truffle, so I decided to create a homemade vegan white chocolate using raw cocoa butter and went from there. This tastes just like white chocolate with a spicy kick of cinnamon and ginger and a wonderful depth of flavor from the sesame butter.

The hubby raved over them.

It’s like a truffle you’ve never had before. I  personally am not a huge fan of commercial white chocolate because it’s nothing but waxy, overprocessed, sugar-coma-tastic junk. In fact, most white chocolates don’t even have cocoa butter, which is what gives the chocolate flavor in itself!

These Vegan White Chocolate Truffles would make a great gift for your loved ones. I tend to make truffles each year for the holidays and it’s always dark chocolate. Not this year….it’s going to be these babies right here. Not into white chocolate? Then make my Dark Chocolate Truffles instead!

White Chocolate Sesame Spice Truffles

Yields 12-14 truffles

These amazing Vegan White Chocolate Truffles taste just like white chocolate with a spicy kick of cinnamon and ginger and a wonderful depth of flavor from the sesame butter. They will not only amaze your tastebuds, but all your family and friends too! It's totally amazing that they are dairy-free and coconut-free!

10 minPrep Time

1 hrCook Time

1 hr, 10 Total Time

Save RecipeSave Recipe

Ingredients

  • 6 tablespoons melted raw cocoa butter (90 g)
  • 1/4 cup raw liquidy tahini (cashew butter works beautifully if you aren't allergic to nuts, just make sure it is very smooth and runny, not stiff)
  • 2 tablespoons raw organic agave nectar, room temp!
  • 3/4 teaspoon vanilla extract
  • 3/4 teaspoon ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon fine sea salt
  • Note
  • The cocoa butter is noted also in weight measurments and melted measurements for accurate results. If you don't have a scale, that is okay. Just make sure after you have melted the cocoa butter, to measure out 6 tablespoons only for accuracy in the final texture. If you have extra, you can just let it reharden. A small melon scooper is highly recommended for this recipe.

Instructions

  1. Finely chop up about the cocoa butter. Melt the cocoa butter your preferred way. I do the microwave in 30 second intervals, stirring in between, and just until about 90% melted. You need to be careful not to overcook or burn the cocoa butter.
  2. Once the cocoa butter is almost all melted, stir until it is all smooth and there are no more pieces left. Make sure to measure out 6 tablespoons once it is melted, so you are using the correct amount. If you weighed it, it should be correct.
  3. Add the remaining ingredients and stir until very smooth and well mixed. The tahini I use is very, very runny and smooth, so make sure you use a runny one. If using cashew butter, make sure it's very smooth and warm a tiny bit prior to a smooth consistency before measuring, if it is too firm.
  4. Either let the bowl sit at room temperature until it becomes completely firm and solid or you can place it in the fridge for a quicker version. If you place it in the fridge, you will need to remove it and set it out to soften some to room temperature for about 20 minutes before scooping out the chocolate.
  5. Use a melon scooper to scrape and scoop out the chocolate and roll in the palms of your hands into 1 inch balls. Trust me, you need a melon scooper, a regular spoon will not work. It's similar to how you would scoop out firm ice cream.
  6. Roll and coat into your desired ingredients. I used cinnamon, sesame seeds and chopped almonds. You could even do coconut sugar or powdered sugar for an extra sweet treat. Store at room temperature, they will retain their perfect truffle texture.

Notes

*Raw, gluten-free, oil-free, nut-free

*Nutrition per truffle: 133.4 calories, 14 g fat, .7 g protein, 3 carbs

7.6.3
1721


Dastony’s sesame seed butter is so creamy and silky smooth, which makes it perfect for a truffle. It is honestly the perfect base to let your creativity take flight.

It’s pretty spectacular when a dessert that is vegan, gluten-free, oil-free, no-bake, nut-free and raw can taste insanely rich.

Cinnamon and ginger give these white chocolate truffles a beautiful warm center that is perfect for the season….or really anytime of the year!

Tag and follow me on Instagram with hashtag #thevegan8 if you make these. I'd love to see your creation, it makes my day!

26 Comments

  1. All I can say is OMG! Can you send me a package of these all made up already? (perhaps in the next 15 minutes?) FYI I seem to get a double hit of your blog each time - It comes through twice for some reason.
    • brandi.doming@yahoo.com
      You are so funny! Thank you! You mean a blog post to your email? I wonder if that's because wordpress is still sending a new post along with my current blog...I'll look into, it thank you for telling me!
  2. These are so adorable!! I want to make them to put on all my holiday cookie plates. Along with pretty much every single other one of your cookie recipes! I love the different textures of the ingredients you rolled the balls in--so cute!
    • brandi.doming@yahoo.com
      Aww thanks Erika!! They are so flippin easy...like 10 minutes to make the chocolate, let if firm, then roll in topping. SO easy, but such a gourmet touch! :) I have 2 orders for them next week already, lol!
  3. Wow, those are incredible Brandi, how delicious. You are really coming up with some beautiful, creative and delicious raw recipes. It takes raw to a whole new level. I can just imagine how wonderful they are.
    • brandi.doming@yahoo.com
      You are so sweet Suzanne. Thank you! I'm having so much fun and really letting my creativity get all over the place in my kitchen. Don't let the 7 ingredient short list fool you, these have amazing great depth. I dropped off a package of them to a friend earlier today and she commented specifically on their depth of flavor and how each flavor hits you at different moments. I've become a white chocolate fan now, lol! :)
  4. Drool is dripping down my face. I love White Chocolate. I love Sesame and... I love Balls. LMFAO!
    • brandi.doming@yahoo.com
      Hahaha you are hilarious!!
  5. Every time I come to your blog, I fall in love with its look :) Then I fall more in love with your post, such as your truffles! They are small bursting with awesomeness! Cheers CCU P.S I seem to have lost around 1000 subscribers on my blog and I don't know how, so if you were subscribed, could you resubscribe please? it would really help me out!
    • brandi.doming@yahoo.com
      Oh, you are SO sweet Uru! Thank you so much! Of course, I will go subscribe now...come to think of it, yes, I haven't received any emails from you in a long time. What a bummer that happened!!
  6. Yuuuu.....uuuuummmm! These look absolutely divine. I love all the different coatings on the outside too. They look so beautiful!
    • brandi.doming@yahoo.com
      Thank you so much Melanie! It made it very exciting to eat them with all the different coatings :)
  7. These sound so good, Brandi, and I bet they'd make a great gift -- well, if any escaped my kitchen. Goodies tend to disappear in there. :) Good to see, too, that you're getting some much deserved recognition over at Raw Food Recipes.
    • brandi.doming@yahoo.com
      Thank you so much John! Yes, I delivered them as a gift and they didn't last long, lol! :) I'm making them as a gift again next week!
  8. Brandi, these truffles were absolutely amazing! I am a white chocolate fan so I was eager to try them out. These truffles were sweet and full of flavor and the toppings were a great compliment to the flavors in the chocolate. For me, they were a perfect guiltless indulgence.
    • brandi.doming@yahoo.com
      I'm so thrilled you loved them Monica!! Thank you for the feedback :)
  9. brandi..these are beautiful. its 4am where i am right now, and i could eat a bowl of these for breakfast:). btw, i dont get emails or wordpress reader alerts for your posts anymore.
    • brandi.doming@yahoo.com
      Thank you so much Pavithra! Yes, for breakfast sounds like a great idea :) Oh no, that is a bummer....would you mind resubscribing? I looked all through my list of subscribers and it seems your email has disappeared...really weird! Thank you!
  10. Girl, your truffles are so beautiful! They're perfect, delicious little gems that I wish I could pop all of them into my mouth. I'm with you on the commercial white chocolate - blech! I rarely ever eat it and whenever I do, I'm disappointed with how crappy it tastes. I can imagine how much better these taste.
  11. Love these...they look delectable! I really would like to try making this but have never seen sesame nut butter here in melbourne. Is it possible to use organic raw tahini to substitute or would the flavour be too overwhelming?
    • brandi.doming@yahoo.com
      That's basically the same thing because this sesame butter is raw, so it should totally work! Let me know if you make them :)
  12. Oh no...wait, just realised it is hulled sesame butter but not raw...is there a huge difference?
    • brandi.doming@yahoo.com
      I don't think it should matter for the recipe, as long as the butter you are using is very smooth and liquidy almost, as the one I used in the recipe. It is what makes the balls texture creamy. PLease let me know if you make them :)
  13. This sounds like the best combo EVER, Brandi. Yum. I haven't tried pairing tahini with cacao butter yet, but I can just imagine how delicious it would be. And I still have to try out that tahini -- I'm going to a shop that I think carries it on Wednesday. Hopefully I'll find it there :)
  14. Oh gosh Brandi, those look so so good. You know how much I love tahini (and if I remember correctly we share this love) - but I had never thought to make truffles with it. Will definitely go on my list!
    • brandi.doming@yahoo.com
      Thank you so much Kat!! Tahini is the best isn't it?! These are super yummy and so easy to make!

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