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Vegan Almond Milk Chambord Truffles Served with Blueberry Coulis

Prep Time 20 minutes
Cook Time 15 minutes
Course Dessert
Cuisine French, Italian, Vegan
Servings 12 Truffles

Ingredients
  

  • 1 Lb Chocolate (Use vegan chocolate or substitute your favorite kind if it doesn't have to be "vegan)
  • 1 Cup Almond Milk
  • 1 oz Chambord Liquor
  • 2 Tbsp Coconut oil
  • Cocoa Powder and/or Powdered Sugar to roll the truffles in
  • For Blueberry Coulis:
  • 1 Cup Fresh Blueberries
  • 1/2 Cup Sugar
  • 1/2 Cup Chambord or other fruit liquor
  • 1 Tbsp lemon Juice

Instructions
 

  • Make the coulis: Heat the sugar, booze, and lemon juice over high heat. Burn off the alcohol. Stir well and cook until the mixture becomes syrupy. Add in the berries, stir and remove from the heat. Puree the mix in a blender, add a little liquid if necessary. Then strain through a fine strainer. Refrigerate until needed. This can be made up to a week in advance.
  • Make the Truffles. Put all ingredients into a double boiler or a heavy gauge pot. Stir together until well incorporated as the chocolate melts. It should be pretty thick. If it seems a little thin, add more chocolate. When well incorporated, remove from heat and chill until it becomes solid. When it is well chilled, scoop into balls. Place the balls on parchment paper. Then roll each in Powdered sugar and/or Cocoa Powder. Refrigerate and serve with the coulis

Notes

This is a vegan version. For a richer version, substitute butter and heavy cream for almond milk and coconut oil.
We roll these in powdered sugar and cocoa powder. If you are more ambitious and want a chocolate shell, melt chocolate with a little coconut oil. Carefully dip the truffles in the chocolate and allow to cool over a baker's rack so the excess can drip off.
Keyword Almond Milk, blueberry, Chambord, Tomato Coulis, Truffles, vegan