Vegan Truffles

Inspired by Gale Gand’s Chocolate ‘tootsie’ recipe on

12 oz package of Trader Joe’s or other vegan semisweet chocolate chips

1/3 cups light corn syrup

2 Tbs instant coffee

1/4 cup hot water

1 tsp vanilla extract

Nonpariels, or candy sprinkles or chia seeds

Dissolve instant coffee in the hot water and set aside. In microwaveble bowl: melt chocolate chips in 30 second interveal stirring after each 30 seconds until chips are melted and smooth. Gently fold in corn syrup, 2 Tbs of coffee solution, and vanilla. Pour chocolate mixture into a small cookie sheet (with sides) lined with a silpat, wax paper or parchment paper. Allow to cool overnight or for several hours in the refrigerator.

After the mixture is set (should have a clay or dough-like consistancy), turn the slab out on a sheet of wax paper (or surface lightly dusted with confectioners sugar). Using a pizza cutter, cut the chocolate dough into 1 -2 inch squares, or to whatever size you like. Quickly roll each square in your palms to form a ball, then roll each ball in your choice of nonpariels, candy sprinkles, or chia seeds. If the dough becomes too sticky or soft, place it in the refrigerator for a few minutes until it is more workable. Store in single layers separated by wax paper or plastic wrap.

May need stored in refrigerator in warm weather.


3 thoughts on “Vegan Truffles

  1. Reblogged this on Ronda Snow, Ph.D. and commented:
    From my other other blog, The Vampire Diet. It may be vegan, but it most definitely is not a health food. I made it for a holiday celebration with my BFF, “The Vegan Vampirette”.

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