I have very fond memories growing up and going to the old Frederick & Nelsons (in Seattle) for those shiny green hexagon boxes filled with divine little minty truffles. I think I may be really dating myself now as that store has been closed for AGES!!
With a lengthy ingredient list on an inherently simple recipe…..the warning bells go off in my head!!
Vegan truffles are ridiculously simple to make. The only time consuming part is in how you choose to finish them off…hand dipping chocolates is messy and time consuming.
Simply sublime soft, minty, dark chocolate goodness. Smooth, creamy and soft on the inside with a lovely crunchy chocolate shell.
I experimented with several recipes, and although all were enjoyed, I picked the one with the healthiest ingredients and fewest allergens.
Hello beautiful, it is so nice to finally meet you…allergy-friendly Frango Mint Truffles! (Every taste tester swooned over these…in case you needed any convincing!)
Vegan truffles ingredient notes:
With such simple ingredients, it is important to pick a good tasting, higher quality chocolate. Don’t get cheap, low quality ingredients here: they are essential to the end taste.
A couple of my favorite brands I regularly buy (there ARE MORE, LOOK FOR THE “FAIR TRADE CERTIFIED” LOGO):
Vegan chocolate truffles flavor options:
If you prefer another flavor over mint, just sub extracts!
Hand dipping chocolate truffles note:
The chocolate dipped version was not only cleaner and easier to store, it also more closely resembled the Frango Mints of my past!
So while it might take some more time than a bar version, the results are worth it!
Plus, they make a great homemade Christmas gift!
Want more vegan chocolate candy recipes?
- My Raspberry Truffles use an unusual ingredient!
- These Salted Chocolate Nut Clusters are not only ridiculously easy (and fast!) to make, they are DEEElish!
- I died and went to heaven with these paleo Twix bars! Almost uncanny how close they taste to the orig!
- My kids love to make my homemade peanut butter cups...like maybe a little TOO often!
Vegan Chocolate Truffles Recipe:
If you make these chocolate truffles, be sure to come back and leave a comment!
Vegan Chocolate Mint Truffles - aka Frangos
Place the chocolate in a microwave safe bowl. Microwave in 30 second increments until melted, stirring after each time segment. When the chocolate is mostly melted, just continue stirring it until smooth rather than microwaving it longer. If you make the chocolate too hot, it will seize and clump. Set aside.
In a food processor or high powered blender, blend the cashews and water or milk until creamy.
Pour the melted chocolate in, along with the extract or peppermint oil and blend until smooth and creamy (or if you like some nutty texture, don't puree the cashews as long, leaving some chunks to them).
Spread into a wax paper lined 8 x 8 pan. I only spread it out about into 2/3 of the pan as I wanted the truffle chunks thicker. Or if you will be rolling balls, it doesn't matter which pan you use or how thick you spread it!!
Set in the freezer for about 20 minutes. When good and firm, remove the pan and lift the wax paper out. Cut into desired shapes. If rolling balls, grab a chunk and roll away in your palms!
These can be served as is or sprinkled with powdered sugar or cocoa powder for cleaner eating.
Hand Dipping Truffles
Melt the 8 ounces of chocolate with the 2 teaspoons of Spectrum Shortening or coconut oil and hand dip the chocolates. I like to throw a cube of shaped the truffle mix into the melted chocolate, scoop it out with a fork, tap on the side of the container to shake off the excess, then use a wooden skewer to get it off the fork and onto the wax paper/baking mat.
Cool dipped truffles on a non stick baking mat or piece of waxed paper.
Store in an airtight container in the fridge or freezer.
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