These White Chocolate Peppermint Truffles are a wonderful holiday treat that is vegan, dairy-free and made with real cocoa butter, cashew butter and are so creamy and delicious!
VEGAN WHITE CHOCOLATE TRUFFLES
I am typically a dark chocolate truffle fan, but I decided to create these white chocolate truffles coated in crushed peppermint candies and they were the best white chocolate dessert I’ve ever tasted. I find white chocolate needs another amazing ingredient to taste good and the peppermints not only give an amazing crunchy texture contrast, but it also pairs so well and makes the white chocolate taste go up a serious notch and not be so boring. Candy canes are my favorite candy and apparently you all really love them too, because you all have loved the Chocolate Peppermint Cookie for One that I posted!
I know you will love these too! Especially if you are a white chocolate fan, then you should also try this white hot chocolate!
INGREDIENTS NEEDED
- Raw cocoa butter: This ingredient is needed and is what is used to make it actual chocolate. We want it to taste like real chocolate. I order mine off of Amazon. I buy the discs because they are very easy to melt and work with.
- Plant-based milk: I used a creamy almond milk.
- Raw cashew butter: It is very important to use a raw cashew butter here for both flavor and texture reasons. Roasted cashew butter will be too strong in flavor and make the truffles taste too nutty. Additionally, roasted is darker in color and they won’t look like traditional white chocolate. Lastly, roasted cashew butter is more oily and sometimes has added oil, which will ruin the truffles and they will not set up properly. I either make my own or order it off of Amazon.
- Agave
- Vanilla extract
- Powdered sugar
- Sea salt
- Candy canes
HOW TO MAKE WHITE CHOCOLATE TRUFFLES
Step 1. Melt the cocoa butter with the milk. Whisk until smooth.
Step 2. Add the cashew butter, agave, vanilla, powdered sugar, and salt and whisk or blend until completely smooth.
Step 3. Chill in the fridge until set and firm all the way through.
Step 4. Roll into crushed peppermint candies and enjoy.
Just look at that delicious creamy filling.
MORE WHITE CHOCOLATE RECIPES
Vegan White Chocolate Peppermint Truffles
Ingredients
- 7 tablespoons (105g) melted food-grade cocoa butter (I use these discs)
- 1/4 cup (60g) plant-based milk, I used almond
- 1/4 cup (64g) raw cashew butter (with no added oil/sugar)
- 2 1/2 tablespoons (50g) agave
- 1/2 teaspoon vanilla extract (use clear if you want the truffles as white as possible)
- 3 tablespoons (20g) powdered sugar
- 1/8 teaspoon fine sea salt
- 4-5 regular size candy canes
NOTE
- Weighing is super important when melting chocolate, so I highly recommend a scale.
- I use this scale.
Instructions
- Weigh out the raw cocoa butter. This is the best way to make chocolate, to weigh the ingredients, so the texture turns out accurately. As truffles can be very finicky.
- Without a scale version: You will need to heat the cocoa butter on its own first either over a double boiler or the microwave. Heat 1 minute, stir in between every 30 seconds until almost melted. Whisk until completely smooth. Make sure your other ingredients are not cold or it will cause the cocoa butter to harden bits throughout.
- With a scale version: Add the milk and cocoa butter to a microwave-safe bowl. I do the microwave for 1 minute and then 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.
- Once the cocoa butter is almost all melted, whisk until it is completely smooth and there are no more floating pieces left.
- Add the room temperature cashew butter, milk (if using the non-scale version), agave, vanilla, powdered sugar and salt and whisk until completely smooth. Blend it in a food processor if needed. It needs to be completely combined and smooth or the cocoa butter fat will separate in the fridge. If any bits of cocoa butter seize up, just reheat the mixture for a few seconds.
- Place the bowl in the fridge for 3-4 hours or until completely firm all the way to the center. It should be hard. Leave to sit at room temperature until soft enough to use a cookie scoop to scoop and roll into balls.
- Add the candy canes to a food processor and process into a powder. It needs to be a fine powder for the balls to stick. Add the peppermint powder to a plate.
- Roll each ball until coated very well several times with the peppermint powder. Place on parchment paper. The peppermint candies are a bit sticky so it is best to place the truffles separated on parchment paper to chill a bit and then they can be stored.
- These are fine stored at room temperature but I like them stored in the fridge because the peppermint flavor is more enhanced when cold and I like the truffle texture.
I’m vegan to stop and reverse heart disease. Those two ” butters” in the recipe are so high in fat and saturated fat. No can do. They looked delicious though.
Yes, I understand, this would be a recipe to not make then. Not every recipe I post will work for every person. There is no getting around cocoa butter to make true white chocolate. I make these just around Christmas time and they are a lovely treat!