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 taste buds, 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 these amazing, creamy and smooth vegan white chocolate truffles!
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, over-processed, 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!
Vegan White ChocolateTruffles
- 6 tablespoons (90g) melted raw cocoa butter
- 1/4 cup (64g) raw liquidy tahini OR raw cashew butter
- 2 tablespoons (40g) agave
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon ground ginger (can omit for a plain vanilla flavor)
- 1 teaspoons ground cinnamon (can omit for a plain vanilla flavor)
- 1/8 teaspoon fine salt
- The cocoa butter is noted also in grams 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.