Vegan Christmas truffles


  • 450 g / 16 oz vegan dark chocolate (70% cacao solids), divided
  • 150 ml / ½ cup + 2 tbsp full fat coconut milk (sold in cans)*
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 1/8 tsp ground cloves
  • ground chilli powder, adjust to taste
  • pinch of fine sea salt
  • 1 tsp vanilla extract
  • 30 ml / 2 tbsp maple syrup
  • 26 orange roasted cranberries (see here for recipe) or dried cranberries
  • thinly chopped candied orange peel (optional), to decorate
  • edible gold dust (optional), to decorate


  1. Place 250 g / 9 oz of broken-up chocolate (I tend to whack an unopened packet against my workbench to break it up ) and coconut milk in a glass or metal bowl over a water bath and melt on the lowest setting (chocolate does not tolerate overheating very well).
  2. Once the chocolate has almost completely melted, remove the bowl from the heat and let the remaining chocolate melt fully in the residual heat. Gently whisk the mixture with a wire whisk.
  3. Add spices, salt, vanilla extract and maple syrup.
  4. Let the mixture come to room temperature and place in the fridge overnight for it to harden. If you are in a rush, place it in the freezer instead for an hour or so, until solid.
  5. Before taking the mixture out of the fridge, prepare the orange maple cranberries, if using. You could skip this or dried cranberries instead.
  6. Scoop portions of the mixture. Use kitchen scales to measure out equal sized portions of the mixture first (my truffles weigh 16 g each) or just eyeball the portions if you don’t have kitchen scales.
  7. Flatten each portion in the palm of your hand, place a roasted cranberry in the middle and then close the truffle mixture around it. Quickly roll between the palms of your hands (that’s one area where permanently cold hands help a lot ). Work in small batches as the mixture will get messier to work with the longer it sits around. Place rolled truffles in the freezer to firm up.
  8. Melt remaining chocolate gently over a water bath.
  9. Allow the melted chocolate to cool down a bit. Remove the rolled truffles from the freezer in small batches and coat them in the melted chocolate using two forks. Place on a cookie rack, sprinkle with candied orange threads and, once the chocolate coating hardens, with gold dust if using.
  10. Store in an airtight container, in the fridge. These truffles should keep for 5-7 days.


*What is needed here is coconut milk that comes in a tin, not the watered down coconut milk that you can now buy in a carton. The milk I used has 60% coconut and 40% water. If you want more info on some of the ingredients that we use in our recipes, check out our glossary.


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