Creamy, smooth and with a hint of mint, a perfect way to celebrate the holidays or to gift.
I grew up in Stratford, Ontario home of renowned chocolatier Rheo Thompson Chocolates. Rheo Thompson is famous for their mint smoothies and almond bark which my mom would order for the holidays. The mint smoothies were particularly great, so good that I, who normally am not a big fan of mint loved them. I hadn’t had them for years until my parents bought me a box for Easter a few years ago after I became vegan. Sadly I couldn’t eat them because they contain milk products as is often the case with most chocolates. But, as they were pretty synonymous with the Easter season to me, I decided to try making my own version a try.
These vegan mint smoothies are the result. They turned out very well, very much the mint smoothie of my memory. Hard chocolate on the outside, creamy and sweet with the refeshing coolness of mint on the inside. Its a perfect Easter treat, so make alot for enjoying and gifting.
How to make vegan truffles
Making truffles is pretty simple. You begin by melting chocolate in double boiler or in a mixing bowl over a pot of water. Stir occasionally until chocolate is melted.
After it has melted, let it cool slightly and add soy milk and other ingredients. Once cooled, shape each truffle buy hand and place on a cookie sheet. Place them in the freezer to harden and to insure they don’t lose their shape when being dipped.
The easiest method of dipping is to just place them in a bowl with melted chocolate and with a spoon turn them and coat them until completely coated. Then, let them drip harden on baking rack set over a baking pan and that’s it. Simple and sweet!
These are perfect for a Easter gift because what is Easter without chocolate? These vegan, grown up treats are perfect for gifting, putting in Easter baskets and as a part of a lovely and cruelty free holiday. Enjoy!
Mint Smoothie Truffles
Ingredients
- 300 g semi sweet chocolate chips
- 1/2 cup coconut milk
- 1 tablespoon soy lecithin
- 1/2 teaspoon peppermint extract
- 1/4 cup sugar
Instructions
- Heat a double boiler over medium high heat. You can also use a heat proof mixing bowl over a half filled pot of water.
- Once boiling, pour in the chocolate chips minus 1 cup. Heat until melted, stirring occasionally.
- Once melted, remove from heat and add the coconut milk, peppermint extract and soy lecithin.
- Let cool for an hour at room tempetature and then refrigerate for 30 minutes to 1 hour until firm but not hard.
- Form round truffles with your hands or a spoon using 1 1/2 tbsp per truffle.
- Place truffles on parchment paper or a silapat lined baking sheet and place in the freezer for at least 1 hour.
- After an hour melt the 1 cup of chocolate chips in the same way. Pour into a large deep bowl and let cool for a few minutes at room.
- Remove the truffles from the freezer. Place in the bowl of melted chocolate with a spoon, and spoon chocolate over it to cover, making sure to cover entire truffle.
- After dipping each truffle, place it to dip on a baking rack. Refrigerate until hard, at least 1 hour.
- Remove and fill in any uncovered areas of truffle with remaining chocolate.
- Store truffles in a covered container in the refrigerator or freeze for up to 1 month.
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