I have been trying out several recipes for vegan truffles, trying to find the perfect vegan truffle. I have found I like best the ones that use coconut butter to create the smooth fatty-ness I have come to expect from truffles. This recipe is pretty good.
Lesh Karan, who writes the blog says she made these by mistake when trying to make a nutella substitute. Anyway, I really liked the idea, but wanted to use peanuts, so I did. I substituted peanuts for the hazelnuts. Because peanuts have more fat, I cut the coconut oil in half. Because I only had ginger maple syrup, that is what I used, which gave it an interesting spicy undertone. I wouldn't necessarily recommend it, but it did give me an idea for a ginger truffle. But that is for later. When I rolled the truffles, I decided to cover them in chopped peanuts instead of cocoa powder. They were a big hit with our dinner guests.
The recipe can be used as is, or modified how ever you like. If you modify it, I would love to hear how and how it works. I'm sure that Lesh Karan would as well.