I have a brand new video for you today!

Vegan Crispy Rice Chocolate Caramel Truffles

These are the most delicious and festive chocolate truffles and I had to share them with you via video 🙂

Vegan Crispy Rice Chocolate Caramel Truffles

We still have time before Christmas and if you want to make something special for the Holiday (or New Years Eve!!) than these may be just the special decadent little bites you have been waiting for!

We are making these Vegan Crispy Rice Chocolate Caramel Truffles and Vegan Peppermint Patties to bring on Christmas Eve- the girls absolutely love to help make these and are so excited!

Vegan Crispy Rice Chocolate Caramel Truffles

I hope that you love them! The rich smooth creamy texture is wonderful and then the little crispy bits make for a lovely surprise in every bite. They are beautiful and perfect for putting out when guests stop by or for bringing out after dinner- they also would be fantastic to make for New Years Eve as a special treat!

Vegan Crispy Rice Chocolate Caramel Truffles

Vegan Crispy Rice Chocolate Caramel Truffles
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • Truffles:
  • 1 cup beet sugar (or organic cane sugar)
  • 1 fifteen ounce can unsweetened coconut cream
  • 4 tablespoons coconut oil
  • 2 teaspoons vanilla extract
  • 14 ounces dark vegan chocolate, chopped
  • 1 cup crisp rice cereal (like rice krispies)
  • Toppings: melted dark vegan chocolate, dark unsweetened cocoa powder, unsweetened shredded coconut, flaky salt, edible gold dust
Instructions
  1. In a heavy medium sized saucepan add the sugar, coconut cream and coconut oil and place the pan over medium heat. Simmer until the sugar is dissolved and the caramel gets golden around the edges, this will take about 8-10 minutes.
  2. When the caramel is all smooth and melted remove the pan from the heat and whisk in the vanilla and add the chocolate. Whisk the chocolate into the hot caramel until it is melted and smooth.
  3. Pour the hot chocolate caramel ganache into a pyrex bowl and cool to room temperature.
  4. When the ganache has cooled, fold in the rice krispies and then put the bowl of truffle base into the refrigerator and chill until cold and solid.
  5. Prepare a sheet pan with a sheet of wax paper.
  6. Use a small scoop to make little rounds (I make mine about 1 tablespoon big with a melon baller) and roll it into a ball with your palms.
  7. Place the truffles on the prepared sheet pan and place in the freezer for 15-20 minutes until chilled. Then roll in cocoa powder or coconut, or dip in melted chocolate and top with sea salt, coconut or gold edible dust.
  8. Store in an airtight container or in the freezer.

 

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Categorized: Chocolate, Dessert, Holidays, Recipe Index, Vegan
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I have a brand new video for you today!

Vegan Crispy Rice Chocolate Caramel Truffles

These are the most delicious and festive chocolate truffles and I had to share them with you via video 🙂

Vegan Crispy Rice Chocolate Caramel Truffles

We still have time before Christmas and if you want to make something special for the Holiday (or New Years Eve!!) than these may be just the special decadent little bites you have been waiting for!

We are making these Vegan Crispy Rice Chocolate Caramel Truffles and Vegan Peppermint Patties to bring on Christmas Eve- the girls absolutely love to help make these and are so excited!

Vegan Crispy Rice Chocolate Caramel Truffles

I hope that you love them! The rich smooth creamy texture is wonderful and then the little crispy bits make for a lovely surprise in every bite. They are beautiful and perfect for putting out when guests stop by or for bringing out after dinner- they also would be fantastic to make for New Years Eve as a special treat!

Vegan Crispy Rice Chocolate Caramel Truffles

Vegan Crispy Rice Chocolate Caramel Truffles
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • Truffles:
  • 1 cup beet sugar (or organic cane sugar)
  • 1 fifteen ounce can unsweetened coconut cream
  • 4 tablespoons coconut oil
  • 2 teaspoons vanilla extract
  • 14 ounces dark vegan chocolate, chopped
  • 1 cup crisp rice cereal (like rice krispies)
  • Toppings: melted dark vegan chocolate, dark unsweetened cocoa powder, unsweetened shredded coconut, flaky salt, edible gold dust
Instructions
  1. In a heavy medium sized saucepan add the sugar, coconut cream and coconut oil and place the pan over medium heat. Simmer until the sugar is dissolved and the caramel gets golden around the edges, this will take about 8-10 minutes.
  2. When the caramel is all smooth and melted remove the pan from the heat and whisk in the vanilla and add the chocolate. Whisk the chocolate into the hot caramel until it is melted and smooth.
  3. Pour the hot chocolate caramel ganache into a pyrex bowl and cool to room temperature.
  4. When the ganache has cooled, fold in the rice krispies and then put the bowl of truffle base into the refrigerator and chill until cold and solid.
  5. Prepare a sheet pan with a sheet of wax paper.
  6. Use a small scoop to make little rounds (I make mine about 1 tablespoon big with a melon baller) and roll it into a ball with your palms.
  7. Place the truffles on the prepared sheet pan and place in the freezer for 15-20 minutes until chilled. Then roll in cocoa powder or coconut, or dip in melted chocolate and top with sea salt, coconut or gold edible dust.
  8. Store in an airtight container or in the freezer.

 

Recipe by Heather Christo (http://heatherchristo.com)