Adding these easy gluten free vegan candy cane truffles to your holiday cookie trays is a good idea! These cool minty chocolates are easily impressive.
recipe originally published December 16, 2018
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
Did you make these candy cane truffles?
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Easy Vegan Candy Cane Truffles
Adding these truffles to your holiday cookie trays is a good idea! These cool minty chocolates are easily impressive.
Ingredients
- 16 ounces (3 small cans) coconut cream
- 1 teaspoon pure vanilla extract or paste
- ½ cup vegan marshmallows
- 16 ounces dairy free chocolate, divided
- ¼ teaspoon sea salt
- 1 teaspoon coconut oil
- 6-8Â 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.
Notes
dairy, egg, and gluten free, vegan
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Nutrition Information:
Yield:
20 piecesServing Size:
1 pieceAmount Per Serving: Calories: 201Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 32mgCarbohydrates: 26gFiber: 0gSugar: 1gProtein: 1g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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.
Kristen says
I'm a sucker for the chocolate-peppermint combo and I have all of these ingredients on hand! I'm definitely going to try it. Yum. 🙂
Erin says
What a delicious and festive holiday treat!!! I love that they're vegan too!
Pech says
Oooo the inside of these truffles look so good!!
Marlynn | Urban Bliss Life says
I love making truffles for the holidays and these look yummy and festive!
Amanda says
There is nothing better than peppermint and chocolate this time of year! And I can't get over that they are only 100 cals a piece.. I will for sure be trying these ou
Kelsey says
These look delicious and reasonably easy! I love finding holiday recipes that I could make for my nephew who has some food allergies, thank you!
Waz says
Oooh! Your recipe seems pretty easy, and the result is picture perfect. I'm definitely going to give this a try over the holidays. Thanks for sharing!
Jana says
You had me at truffles...
Catherine @ To & Fro Fam says
I totally thought truffles, especially vegan ones, would be super hard to make. You make it seem easy, though! Thanks for the recipe.