Name: Vegan Tiramisu Truffles
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 20 servings
Ingredients: 1.5 cup chocolate chips; 0.5 cup coconut cream ((Thick coconut milk from a can of full fat coconut milk. Chill a can for a few hours in scoop to take coconut cream)); 2 tbsp espresso ((or mix espresso powder in 2 tbsp hot water and use)); 0.5 cup almond flour (plus 2 tbsp); 1 drop almond extract (optional); 2 tbsp vegan cream cheese; 2 tbsp maple syrup; 0.125 tsp salt; 0.5 tsp lemon juice; 2 tbsp cocoa powder (for rolling)

Instructions

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1

Bring coconut cream (0.5 cup) and espresso (2 tbsp) to a boil in a saucepan. Remove from heat, add chocolate chips (1.5 cups), let sit a few seconds, then whisk until melted. If thin, refrigerate for 10 minutes.
2

For the cheese mixture: Combine plus 2 tbsp almond flour (0.5 cup), almond extract (1 drop) (optional), vegan cream cheese (2 tbsp), maple syrup (2 tbsp), salt (0.125 tsp), and lemon juice (0.5 tsp) in a bowl. Mix well, adding more [almond flour] or oat flour (1 tsp) if too sticky. Refrigerate for 15 minutes to stiffen.
3

Scoop the cheese mixture into 0.5 inch balls. Coat each ball in the melted chocolate mixture and place on parchment paper. Chill for 15 minutes (or freeze for faster setting) until chocolate hardens. Dip again in chocolate for a thick coating. Chill for another 15-20 minutes until set.
4

Place cocoa powder (2 tbsp) in a shallow bowl. Roll each truffle between your palms to create an even sphere. Roll them in the [cocoa powder] to coat. Refrigerate until ready to serve.