Elegant and nearly effortless to make, these vegan mint chocolate truffles, creamy with cacao butter, are particularly deserving of your devotion, satisfying your sweet tooth and offering a feast for the eyes with each individual floral flourish.
- 6 tablespoons cacao butter (such as Navitas Organics), roughly chopped
- 4 tablespoons maple syrup
- 1 tablespoon homemade cashew milk (see recipe here)
- 1/4 teaspoon peppermint extract
- 3/4 teaspoon vanilla extract
- 3/4 cup 100% raw cacao powder
- 1/8 teaspoon pink Himalayan or Celtic sea salt
- Dried lavender or dried rose petals
To set up a double boiler, fill a medium saucepan about one-fourth full with water and bring to a boil; then, remove the saucepan from the heat source. Rest a heat proof bowl on top of the saucepan, careful that it does not make contact with the boiled water.
Place the chopped cacao butter in the bowl, and stir with a spatula, allowing the cacao butter to quickly melt with the help of the steam from the boiled water below. Incorporate the maple syrup, cashew milk (or nut milk of choice), peppermint and vanilla extract. Add the raw cacao powder and salt, stirring to fully incorporate the ingredients.
Use a small cookie dough scooper to make about 18-19 truffles, placing each on a baking sheet lined with parchment paper. Top each truffle with dried lavender or a dried rose petal for decoration.
Store these vegan mint chocolate truffles in the refrigerator until ready to enjoy, allowing the truffles to sit out before serving to soften.