Chocolate Truffles


  • 225g (1 bag) of vegan chocolate chips (such as camino)
  • 1/2 can full fat coconut milk (shake well first)
  • 1 tsp vanilla extract
  • topping ideas: chopped pecans (toasted), hemp seeds tossed in cinnamon, matcha powder, chopped walnuts, toasted shredded coconut


  1. Combine coconut milk, vanilla and chocolate chips in a pot on low and keep stirring until melted and well combined.
  2. Transfer to a non-plastic container and into the fridge for at least 4 hours.
  3. Once firm, scoop teaspoon-sized amount and roll into a ball and then through one of your toppings until well-coated.
  4. Place on parchment paper and back into the fridge until ready to serve.

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