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:
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- 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.
dairy, egg, and gluten free, vegan
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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
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…
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