Vegan Creepy Crème Truffles

Small light grey plate of truffles with green filling on a black marble background

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!

Small light grey plate of truffles with green filling and text reading "Vegan Creepy Crème Truffles"

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!

Ingredients for truffles in ramekins on black marble

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.

Image collage of top-down view of making green creme in pan

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.

Image collage of vegan truffle-making process, from above

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!
Small light grey plate of truffles with green filling on a black marble background

Let’s get to that recipe, shall we?

Small light grey plate of truffles with green filling on a black marble background

Vegan Creepy Crème Truffles

Yield: 20 truffles
Prep Time: 20 minutes
Cook Time: 5 minutes
Additional Time: 2 hours
Total Time: 2 hours 25 minutes

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!

Ingredients

  • 3/4 cup (177 ml) full-fat coconut milk
  • 1/3 cup (73 g) sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon nutritional yeast
  • 1/8 teaspoon ground turmeric
  • 1/8 teaspoon kala namak AKA black Indian salt
  • 1/3 cup (80 ml) water
  • 1 tablespoon (7 g) tapioca starch
  • 1/2 teaspoon chlorophyll or green food dye
  • 3/4 cup (125 g) vegan semi-sweet chocolate chips
  • 1 1/2 teaspoons refined coconut oil
  • 1 tablespoon (8 g) vegan sprinkles, optional

Instructions

  1. In a sauce pan over medium heat, combine coconut milk, sugar, vanilla extract, nutritional yeast, turmeric, and black salt. Bring to a boil, while whisking often; whisk until sugar is dissolved and the mixture is evenly combined - roughly 2 to 3 minutes.
  2. In a small bowl, whisk together water, tapioca starch, and green coloring until combined. Reduce pan heat to medium-low and add starch slurry to the pan. Whisk often and simmer until the tapioca is dissolved and activated. The filling mixture will start pulling away from the pan a bit, once it's ready.
  3. Line a bowl with parchment paper and transfer creme mixture to it, then place it in the "quick freeze" area of your freezer (near where the ice cubes are made) and freeze for 2 hours or until the mixture is firm.
  4. Once firm, line a baking sheet with wax paper. In a small bowl, combine chocolate chips and coconut oil, microwaving for 30 seconds, then stirring, and microwaving for an additiona 20 to 30 seconds or until most melted. Stir mixture until completely smooth.
  5. Next, use a melon baller or 1 teaspoon-sized circular spoon to scoop roughly 2 teaspoon-sized spheres out of the frozen mixture. Place ball into chocolate, spooning chocolate over the top until covered, then use a fork to remove truffle from bowl, let excess drip off, then transfer to the baking sheet. Top truffle with a small pinch of sprinkles.
  6. Repeat step 5 with remaining mixture until it is all used up. Store truffles in refrigerator until ready to serve, where they will last for up to 2 weeks.

Notes

  • Full-fat coconut milk - if wanting to avoid coconut, soy creamer or vegan half & half will also work here.
  • Tapioca starch/flour - if you don't have this on hand cornstarch will also work, the texture will be slightly different.
  • 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 - 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! 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 creme brûlée truffles!

Nutrition Information:
Yield: 20 Serving Size: 1 truffle
Amount Per Serving:Calories: 30Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 107mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g

The nutrition information is calculated by a plug-in, and isn't always accurate. Please calculate your own with the products that you use, as it will be different for everyone.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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)

Small light grey plate of truffles with green filling on a black marble background
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