Vegan White Chocolate Peppermint Truffles
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!
Servings: 12 to 14 truffles
Calories: 133.4kcal
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.
Notes
If you don't want to use peppermint candies, alternatively, you can just roll them into powdered sugar and they will still be delicious and just more like a plain white chocolate truffle.
Nutrition
Serving: 1 truffle | Calories: 133.4kcal | Carbohydrates: 3g | Protein: 0.7g | Fat: 14g