What’s more fun than a halloween treat that’s as creepy as it is delicious? Make these green-hued crème truffles for a slightly upscale, festive, vegan dessert!

For this recipe, I’ve modified my favorite vegan custard and covered it in chocolate. YUM! While this may seem like a somewhat random idea, I remember seeing a video a few years ago that covered a chocolatier that made a non-vegan, non-halloween version of this. I’ve been wanting to attempt it ever since!

The trick with getting the custard into the chocolate shell is to freeze it first, a la mozzarella sticks. LOL. But, really, this trick worked just about how I had imagined it! Especially when you use a melon baller to scoop the frozen mixture into sphere-approximate shapes.

Now, I wanted to keep this recipe as accessible equipment-wise as possible; so I don’t use any molds. BUT, if you have truffle/chocolate molds, they could be super handy here. If you try that method let me know how it goes! Alright, time for ingredient tips and subs.

Ingredient Substitutions/Notes:

• Full-fat coconut milk – if wanting to avoid coconut, soy creamer or vegan half & half will also work here.
• Sugar – this is plain, evaporated cane sugar, and I think agave could also work here. Maple syrup or coconut sugar would have too strong of flavors in this application.
• Tapioca starch/flour – if you don’t have this on hand cornstarch will also work, the texture will be slightly different.
• Nutritional yeast – this is for a sliiiightly savory/eggy flavor, since non-vegan custard is traditionally made with eggs.
• Ground turmeric – this is for color more than anything so you’re welcome to omit it!
• Kala namak AKA Black Indian Salt – this sulfuric salt can be found online or in most International or Indian markets. It imparts an eggy flavor to any food you add it to.
• Chlorophyll – now, I have this on hand as a supplement, but for this recipe I’m using it as a natural food coloring. You can use green food coloring in its place, or 1 teaspoon sifted matcha powder (for color and flavor).
• Vegan semi-sweet chocolate chips – a lot of brands are accidentally vegan/dairy-free! A couple of my favorites are Enjoy Life and Guittard.
• Refined coconut oil – this is to help the chocolate harden faster once the frozen creme is coated. If you only have unrefined coconut oil on hand that will also work.
• Vegan sprinkles – in case you didn’t know, not all sprinkles are vegan! Most sprinkles are coated in confectioner’s glaze which typically contain shellac (bug stuff). I’ve found some vegan options at natural food stores and online. If you don’t want to bother, try toasting some turbinado sugar to decorate with to make these true crème brûlée truffles!

Other Fun Vegan Halloween Recipes:

• Halloween Cookie Shake
• Vegan Halloween Shortbread Cookies
• Gluten-Free Bloody Berry Cupcakes!
• Vegan Pumpkin Chocolate Marbled Cake

Let’s get to that recipe, shall we?

So give these unique truffles a try, I have a feeling they’ll be unlike any other candy you’ve made at home! (In the best way obviously)