Holiday Truffles

Holiday Truffles

Making cookies and candy around the holidays always puts me in the best mood! It also reminds me of being a kid. Back then, I cut out sugar cookies and made those green cornflake wreaths with red hots. Remember those? Mostly I just loved being in the kitchen with my mom and my brother and listening to my mom sing Christmas carols.

We each had our cookie job, and my mom’s job was to make my dad a dozen or two of his mother’s rum truffles. My brother and I were never allowed to have any (although we managed to sneak one or two without any notice), so my mom would make us some sans the rum! They were delicious and usually gone within a day or two! 

This is a vegan version of her truffles! Enjoy!


Holiday Truffles

  • Author: Stephanie Bosch
  • Prep Time: 1 hour
  • Cook Time: 5 hours (Refrigerate)
  • Total Time: 6 hours
  • Yield: @ 60 Truffles
  • Diet: Vegan


These truffles are incredible!  Incredibly easy and incredibly delicious!   This batch will make approximately 60 truffles.   You can use the basic truffle recipe and modify anyway you want! 



Basic Truffle Mix
  • 2 cups (about 16 oz) 100% unsweetened vegan dark chocolate  
  • 2 tablespoons coconut oil, melted
  • 2/3 cup full fat coconut milk
  • 2 tablespoons maple syrup
  • 1/8 tsp fine sea salt
For Chocolate Orange Truffles

Dark Chocolate Raspberry Truffles

For Vanilla White Chocolate Truffles
  • Basic Truffle Mix
  • 1/2 teaspoon vanilla extract
  • 1 1/3 cup vegan white chocolate (for coating truffles)
  • Shredded Coconut, White Nonpareils, or Sparkling Sugar


     To make the truffle mixture:
  1. To make the basic truffle mix, melt the chocolate and coconut oil in a glass dish over boiling water. Stirring constantly.

  2. Remove dish from the heat and whisk in coconut milk, maple syrup and sea salt.

  3. Divide the mixture into 3 bowls, one for each of the flavors. 

  4. For the chocolate orange truffles add the orange essence. Mix well. 

  5. For the dark chocolate raspberry truffles add dark rum and raspberry essence. Mix well.

  6. For the vanilla truffles, add the vanilla essence.  Mix well. 

  7. Put all three bowls in the fridge for at least 5 hours to fully firm up.

  8. After the truffle mixes are firm, use a teaspoon to spoon out mixture and roll in your hands to make small balls, about half the size of golf balls.

  9. Set out the truffles on parchment lined baking pans. Just make sure you know which flavor is which.  Freeze for at least 3 hours.

    To decorate:

  • In a glass bowl over boiling water, melt chocolate to cover the truffles in.

  • For the orange truffles, and the raspberry truffles melt the dark chocolate. For the vanilla truffles, melt white chocolate. 

  • I like to use this chocolate dipping tool, but you can also use a fork. Dip truffles one by one into the melted chocolate, and place on a parchment lined baking sheet.

Immediately decorate each truffle, while the chocolate is still melted.

  • For the orange chocolates, sprinkle with flaky sea salt and orange zest, or edible gold dust powder. You can also add two thin slices of candied orange across the top. For raspberry truffles, dust in cocoa powder and ground dried raspberries.  For vanilla truffles, sprinkle with coconut or white sparkling sugar (blue sanding sugar is also very pretty). 
  • Put all covered and decorated truffles in the fridge for an hour or so to set. Then they can be served. 



The truffles will last in an air tight container the fridge for 2-3 weeks. They can also be frozen. 

Easy Vegan Whipped Cream

Easy Vegan Whipped Cream

When I first became a vegan, I couldn’t find a non-dairy whipped cream anywhere. Now you can buy it pretty much anywhere, but it costs a small fortune, and my last two cans quick working with half of the cream still in the can. While making the sugar whipped aquafaba for my cornbread recipe, it occurred to me that if I added cream of tartar, vanilla extract for sweetness, that I would have a vegan whipped cream!

If you’re looking for an easy whipped cream recipe for a yummy Thanksgiving pie, I’ve got you covered! Be sure to add this to your dish right before serving. The whipped cream will deflate after a few hours, but you can re-whip it again and again and it will come back to peaks in 2-3 minutes.


Easy Vegan Whipped Cream

  • Author: Stephanie Bosch


Looking for an easy and inexpensive whipped cream?  If the answer is yes, this recipe is for you! 



  • 1 can garbanzo beans, drained, reserve liquid
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract
  • 2 Tbsp powdered sugar


Drain garbanzo beans and keep the liquid (aquafaba). Set beans aside for another use. Add aquafaba (I use all of what was in the can) to a mixing bowl (I used a stand mixer).  Mix on high for 5 minutes, or until mixture begins to foam.  Add cream of tartar, vanilla extract, and powdered sugar.  Mix for a few minutes more until soft peaks begin to form, about 3-5 minutes.  Taste for sweetness and adjust to preference. Do not overmix, or the whipped cream will fall and flatten out. 

Chocolate Cream Pie (Vegan, GF)

I have a love/hate relationship with the word vegan.  On one hand, it encompasses many fundamental aspects of who I am.  Legitimate scientific concerns about my health and the systematic destruction of our planet, topped with my love and compassion for ALL of God’s creatures, far outweigh any desire I might have for a Delmonico Ribeye.  But, on the other hand the word vegan strikes fear into the hearts of most people. And its presumed connotations immediately separate me from the flock. For many, vegans are seen as extremists. Fanatics, who are either angry animal right suffragists, or gaunt, pale hippies who live on scant amounts of lettuce and tofu.  Just Google the phrase, “Vegans are…” and see what comes next. Adjectives like crazy, stupid, weird, and extreme, popped up in my search bar.  But ya know what?  I’m kinda getting over it.

When an “Omni'” eats a meal I’ve prepared, they are intrigued. Almost beguiled by my ability to make not only a palatable, but delectable meal without using any part of an animal.   It’s as if they’ve suddenly realized eating meat and cheese isn’t the only way to be truly satiated.   And one of my favorite ways to showcase my vegan culinary prowess is with this Chocolate Cream Pie.



• 2 cups raw pecans
• 1/4 cup date sugar or maple sugar (I used coconut sugar and 1 tbsp maple syrup)
• 1 1/2 tbsp coconut oil (melted)
• 1/2 tsp sea salt
• 1/4 tsp chipotle powder (optional, but highly recommended)


• 2 1/2 cups vegan dark chocolate chips (add half semi-sweet vegan to make pie sweeter)
• 2 packs of organic firm silken tofu  (I like Mori-Nu Organic firm)
• 1 tsp vanilla extract
• Pinch of sea salt

Preheat the oven to 350°F

To prepare the crust, combine the pecans and sugar in a food processor fitted with the metal blade. Process until the mixture resembles a fine meal. Add the coconut oil, salt and optional chipotle powder and pulse to combine well.
Transfer the mixture to an 8- or 9-inch pie pan (I use an 8″ springform pan). Press and shape the mixture into the bottom and sides of the pan to make a pie shell.

Place the chocolate chips in a baking tray or shallow pan, Transfer to the preheated oven and heat for 3 to 4 minutes or just until melted. Watch carefully as the chocolate can burn quickly. Remove from the oven.

While the chocolate is melting, combine the tofu, vanilla and salt in a food processor fitted with the metal blade. Add the melted chocolate and blend until very smooth.

*Note: For the tofu, if you cannot find firm silken tofu, “soft” tofu can be used instead. In this case, use 600 grams total.

Pour the mixture into the reserved pie shell, smooth the top with an offset spatula and refrigerate for at least 20 minutes or until firm. When firm, slice and serve.

*Modified from Original Recipe via Rouxbe Cooking School.

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