As much as I enjoy biscuits and cake, sometimes the only thing that will satiate my sweet tooth is a hit of pure chocolate. However, so many types of chocolate contain dairy, so it can be hard to find a sweetie that fits the bill. Also, a lot of pre-made chocolates can be of pretty mediocre quality and don’t seem worth the money they ask for them. Thankfully, that’s where these homemade dairy-free chocolate truffles come in. I’d estimate that this entire batch of dairy-free chocolate truffles cost me around £1.50 to make. I know that seems unbelievable, but it’s true.
One of my cousins is a really talented chef and she makes her own chocolates. I’ve eaten some of her creations before and they’re absolutely gorgeous, but I’ve always been too intimidated to try making my own. The closest I’ve ever came to making my own chocolates was a long time ago when I made a batch of chocolate truffles for Christmas and although they were really tasty, they were heavily dosed with normal double cream, an ingredient that’s not ideal for those on the low FODMAP diet.
These easy to make dairy-free chocolate truffles are made simply with dark chocolate (a naturally dairy-free product anyway) and coconut, in the form of coconut oil and milk. This combination of chocolate and oils results in a deliciously creamy and silky chocolate truffle that doesn’t lack anything in the taste department even though it’s free from dairy products.
The maximum low FODMAP portion you can have of tinned coconut milk is 80g which equates to half the total amount of truffles this recipe makes. Also, a maximum of 10 pecan halves is a low FODMAP portion. Although these dairy-free chocolate truffles are utterly delicious I don’t anticipate anyone will actually eat that amount of chocolate truffles, but consider yourself warned regardless. Also, bear in mind that eating a large amount of fat at one time can have an effect on gut motility. (In other words, it can get the digestive system moving a bit too fast, ya dig?) Taking this into account I’d say a portion of these dairy-free chocolate truffles would be 2 or 3 truffles.
I kept some of my dairy-free chocolate truffles plain and just rolled them in cocoa, but I also flavoured some of them with dried ground ginger, giving them a lovely warmth, some of them with coconut extract and then rolled in toasted coconut, and rolled some of them around a whole pecan. As you can see, the flavour possibilities are extensive and entirely up to your own tastes. However you decide to make them, I guarantee you won’t be able to stop at one though.
Ingredients for the truffles:
200g dark chocolate
2 tbsps coconut oil
160ml tinned coconut milk
3 tbsps cocoa powder
1 tsp dried ground ginger
20g desiccated coconut
If you want to make toasted coconut to roll your truffles in, place a frying pan over a medium heat and once it’s hot add the desiccated coconut. Gently move the coconut around the pan until it is golden brown and toasted. Pour it onto a plate and set it to one side.
Break up your chocolate and melt it in the microwave, stirring it really regularly so that it doesn’t burn. Once it’s melted stir the coconut oil in, letting it melt into the chocolate and then set the bowl to one side.
Heat the coconut milk in the microwave until it’s hot to the touch.
Slowly and gently stir the coconut milk into the melted chocolate until it’s all combined together. Leave it in the fridge to set until firm.
Once your truffle mixture is firm, pour the cocoa powder onto a plate and if you made the toasted coconut have that at hand too.
Take a teaspoon of truffle mixture and roll it into a ball in your hands before rolling it around in the cocoa powder or coconut and setting it to one side.
I made the ginger flavoured truffles by forming the truffle mixture into a ball and then lightly rolling it in a little bit of dried ground ginger and then in the cocoa powder before topping them with a little sprinkling of dried ginger.
I made the pecan ones by packing truffle mixture around a whole pecan half, rolling it in cocoa powder and then pressing the tines of a fork on top of it.
Continue until all of the truffle mixture is used up and then serve or store in the fridge until needed.
If you liked this, try this: