salted toffee crunch truffles

by Kristina Sloggett

in Dessert,Gluten Free,recipes,snacks,Valentines Day,Vegan

salted toffee crunch truffles

If there is something I like as much as the classic pairing of chocolate and peanut butter, it is chocolate and toffee. Chocolate and toffee and salt.

Welcome to Day One of spabettie’s Vegan Valentines – I made you some truffles.

Another thing I love? Mixed textures. The ganache filling in these truffles is cool and rich and velvety smooth. The toffee pieces mixed in have a warm creamy flavor while being crunchy sweet.

While these truffles have a couple-few steps in the recipe, each of the steps is easy and the short ingredient list is something to feel good about too. If you want to skip the toffee (or buy your own), even easier – and the result is a simple ganache truffle that is impressive on it’s own.

salted toffee crunch truffles

salted toffee crunch truffles

dairy, soy, and gluten free, vegan

makes 12 large truffles, 21-22 regular size

8 ounces dark chocolate, divided
1/2 cup full fat coconut milk (canned)*
1/2 cup chopped
toffee pieces
sea salt

*Open can of coconut milk, spoon out 1/2 cup of the thick portion on top for this recipe.

Chop 4 ounces chocolate.

In saucepan, bring coconut milk to a boil, then remove from heat. Add the chopped chocolate, whisk until smooth. Cover and transfer to freezer to thicken (1 hour).

Chop remaining 4 ounces chocolate, and melt over lowest heat possible. Spoon a small amount into each mold, and using a small paintbrush, coat the mold completely. Sprinkle sea salt into each mold, place in refrigerator for 5 minutes or until chocolate has set. Remove from fridge, repeat – brushing another layer of chocolate to coat, making a thick layer of chocolate ‘shell’. Cool in refrigerator until set.

Remove chocolate coconut ganache from freezer. Stir to soften, add chopped toffee, stir to combine completely.

Fill each mold with chocolate filling, leaving room at the top to seal with more chocolate. Reheat remaining chocolate and fill each mold, covering the filling completely. Tap molds on counter to remove any bubbles, return to refrigerator to set. See step by step photos of this process here.

salted toffee crunch truffles

What candy would you like on Valentines Day?


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