Ingredients

The following ingredients have 25 Servings
  • 250 g / 8.5 oz vegan dark chocolate (70% cacao solids)
  • 150 ml / ½ cup + 2 tbsp full fat coconut milk (sold in cans)*
  • 30 ml / 2 tbsp maple syrup
  • 4 tbsp / ¼ cup crunchy peanut butter (or almond if allergic), I used all natural peanut butter
  • sea salt flakes
  • 150 g / 1 cup roasted peanuts, finely chopped

Instruction

  • Whack an unopened packet of chocolate against the workbench to break it up. Place it, together with coconut milk, in a glass or metal bowl over a water bath (make sure that the water does not touch the bottom of the bowl!) and melt on the lowest setting - chocolate does not tolerate overheating very well.
  • Once the chocolate has almost completely melted, remove the bowl from the heat and let the remaining chocolate melt fully in the residual heat. Gently whisk the mixture with a wire whisk.
  • Add maple syrup to taste (depends how sweet your chocolate is).
  • Let the chocolate mixture come to room temperature and place in the freezer for about an hour, until solid. You can also place it in the fridge, but it will take much longer to set (overnight is ideal).
  • Make 25 small (½ tsp) blobs of peanut butter on a tray or plate that will fit in your freezer compartment. Sprinkle the peanut blobs with sea salt and keep them in the freezer until firm but still a bit malleable - about 30-60 minutes.
  • Chop peeled and roasted peanuts finely and place on a large plate or tray. If you have raw peanuts, roast them at 180° C / 355° F for about 10-12 minutes - until golden. Then loosen the skins by placing them in the middle of a kitchen towel and rubbing with both hands.
  • Once the ganache is ready, divide it into equal portions first so that you can make your truffles a lot quicker. I used kitchen scales for this, each of my ganache portions weighed about 16 g / 0.55 oz, but you can eyeball this too if you don't mind the truffles looking a little rustic.
  • Keep 5 portions of ganache out and return the rest to the fridge and take 5 blobs of peanut butter out of the freezer.
  • Flatten a piece of ganache in your hands and then quickly roll a blob of peanut butter (it should be firm but still malleable when ready). Place the peanut butter ball in the middle of the ganache and close the ganache around it. Roll quickly in your hands to form a compact ball and then in the chopped peanuts to coat. Continue in the same manner until you finish the batch, then place the truffles in the fridge while you make another 5 truffles. Working in small batches is a good idea as the mixture will get messier to work with the longer it sits around.
  • Store in an airtight container, in the fridge. These truffles should keep for 3-4 days.