adding these Easy Vegan Candy Cane Truffles to your holiday cookie trays is a good idea! these cool minty chocolates are easily impressive.

Easy Vegan Candy Cane Truffles

Just slightly more work than my Chocolate Covered Pretzel Reindeer, these festive pops of peppermint are an impressive addition to your holiday baking gifts.

Everyone loves a truffle, and when I show up to parties with them, people always exclaim, “you MADE these?!” because the general consensus is that truffles are difficult.

I am here to tell you again: truffles are not difficult.

I will be honest, rolling the filling is the most difficult part in making these Easy Vegan Candy Cane Truffles. Normally that is not the case – how hard is rolling – but these have a glorious ganache like center that I usually use in poured / molded chocolates.

So the rolling tends to get a bit sticky. Not going to lie – your hands get messy.

But hey, the delicious result is worth some dirty hands, and if nobody’s looking? Lick them off!

The taste test will have you sitting by the fridge waiting for these to set. So so good…

more truffle recipes:

Chocolate Covered Oreo Truffles

Lavender Cream Chocolate Truffles

Spicy Chipotle Chocolate Ganache Truffles

Raw Chocolate Chip Cookie Dough Truffles

Pumpkin Caramel Chocolates

Raspberry Dusted Chocolate Fudge Brownie Truffles

Easy Vegan Candy Cane Truffles

YIELD: 20 pieces

dairy, egg, soy and gluten free, vegan

INGREDIENTS:

16 ounces (3 small cans) coconut cream
1 teaspoon pure vanilla extract or paste
1/2 cup vegan marshmallows
16 ounces dairy free chocolate, divided
1/4 teaspoon sea salt
1 teaspoon coconut oil
6-8 Soft Peppermint Sticks, divided

INSTRUCTIONS:

Chop chocolate. Reserve / set aside 6 ounces for coating truffles.

In a large saucepan over medium low heat, warm the coconut cream and vanilla. Stir occasionally.

Once coconut cream is warmed and completely liquid, add marshmallows. Stir often as the marshmallows melt.

Once marshmallows are melted, add 10 ounces of the chopped chocolate and sea salt. Stir often until chocolate is completely melted.

Remove from heat, allow to cool a few minutes.

Carefully chop peppermint sticks – some bigger pieces and some dust. Add about half of the chopped peppermint to the truffle mixture, stirring to combine.

Save the remaining chopped peppermint for dusting the coated truffles.

Pour truffle mixture into a container with a lid / cover. Allow to cool a bit more before covering.

Transfer to refrigerator to set – 45 minutes to 1 hour, or until thick enough to roll. 

Line a baking sheet with parchment. Set aside.

Spoon about a one inch ball size amount of truffle mixture. Roll between hands into a ball (might be slightly sticky).

Place rolled balls onto prepared (parchment) baking sheet. Repeat with remaining truffle mixture.

Transfer truffle balls into freezer for 15-20 minutes.

After 15-20 minutes, melt remaining 6 ounces chopped chocolate and coconut oil over a double boiler. Remove from heat.

Remove truffle balls from freezer. Using a fork, carefully dip each truffle into melted chocolate. Return dipped truffle to parchment covered baking sheet, sprinkle with remaining chopped peppermint sticks.

Repeat with all truffle balls. Return to refrigerator to set, at least one hour.

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about Kristina:

Kristina is spabettie! She founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days – sharing just how flavorful and vibrant vegan food is! She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.

printable Easy Vegan Candy Cane Truffles recipe:

Yield: 20 pieces

Easy Vegan Candy Cane Truffles

Print

adding these Easy Vegan Candy Cane Truffles to your holiday cookie trays is a good idea! these cool minty chocolates are easily impressive.

Prep Time 5 minutes

Cook Time 5 minutes

Additional Time 2 hours 20 minutes

Total Time 2 hours 30 minutes

Ingredients

• 16 ounces (3 small cans) coconut cream
• 1 teaspoon pure vanilla extract or paste
• 1/2 cup vegan marshmallows
• 16 ounces dairy free chocolate, divided
• 1/4 teaspoon sea salt
• 1 teaspoon coconut oil
• 6-8 Soft Peppermint Sticks, divided

Instructions

1. Chop chocolate. Reserve / set aside 6 ounces for coating truffles.
2. In a large saucepan over medium low heat, warm the coconut cream and vanilla. Stir occasionally.
3. Once coconut cream is warmed and completely liquid, add marshmallows. Stir often as the marshmallows melt.
4. Once marshmallows are melted, add 10 ounces of the chopped chocolate and sea salt. Stir often until chocolate is completely melted.
5. Remove from heat, allow to cool a few minutes.
6. Carefully chop peppermint sticks - some bigger pieces and some dust. Add about half of the chopped peppermint to the truffle mixture, stirring to combine.
7. Save the remaining chopped peppermint for dusting the coated truffles.
8. Pour truffle mixture into a container with a lid / cover. Allow to cool a bit more before covering.
9. Transfer to refrigerator to set - 45 minutes to 1 hour, or until thick enough to roll. 
10. Line a baking sheet with parchment. Set aside.
11. Spoon about a one inch ball size amount of truffle mixture. Roll between hands into a ball (might be slightly sticky).
12. Place rolled balls onto prepared (parchment) baking sheet. Repeat with remaining truffle mixture.
13. Transfer truffle balls into freezer for 15-20 minutes.
14. After 15-20 minutes, melt remaining 6 ounces chopped chocolate and coconut oil over a double boiler. Remove from heat.
15. Remove truffle balls from freezer. Using a fork, carefully dip each truffle into melted chocolate. Return dipped truffle to parchment covered baking sheet, sprinkle with remaining chopped peppermint sticks.
16. Repeat with all truffle balls. Return to refrigerator to set, at least one hour.

Notes

dairy, egg, and gluten free, vegan

Recommended Products

• 
  Native Forest Organic Premium Coconut Cream, Unsweetened, 5.4 Ounce (Pack of 12)
• 
  DANDIES Peppermint Marshmallows, 10 Ounce
• 
  Dairy Free Chocolate
• 
  King Leo Peppermint Soft Sticks 8 oz. Box

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

20 pieces

Serving Size:

1 piece
Amount Per Serving:Calories: 201 Total Fat: 5g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 32mg Carbohydrates: 26g Fiber: 0g Sugar: 1g Protein: 1g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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