Rich, dark treasures with a hint of brandy. Plus they are vegan, so all those who avoid dairy may enjoy them, too.
By Vicki Brett-Gach
With Valentine’s Day around the corner, I give you these oh so good truffles. I am never too far out of touch with my inner chocoholic.
This recipe really defies standard, stereotypical truffles. Traditional ingredients include heavy cream, sometimes corn syrup, and often butter.
And even vegan recipes struggle to find that luscious, creamy, melt-in-your-mouth texture, and often rely on added nondairy creamer or coconut oil.
And because there are so few ingredients, the quality of each is critical. I’ve used Scharffen Berger chocolate with wonderful results, but it can be hard to find, so just use your favorite fine quality chocolate. And do make sure your dates are nice and soft.
Mmmm…rich, indulgent, deep dark treasures, with just a hint of brandy. Prepare to impress someone special!Print
Vicki Brett-Gach is a food writer, recipe developer, cooking instructor, Certified Vegan Lifestyle Coach and Educator, and Certified Personal Chef. She specializes in simple, low-fat, heart-healthy plant-based nutrition, and writes, coaches, teaches, and blogs about delicious vegan food. Find more of Vicki’s recipes on her blog, Ann Arbor Vegan Kitchen at AnnArborVeganKitchen.com.