A couple of weeks ago I heard a cover of Simon & Garfunkel’s “The sound of silence” that left me stunned. Although they were popular way before I was even born, for some reason I always loved their music as a kid. There’s something so unique about it, you would think it would be hard to reproduce or outdo. This version of “The sound of silence” however, was so raw and intense (and definitely different!) it gave me goosebumps. And the craziest thing is, the cover is by a hard rock / heavy metal band. A heavy metal band covering Simon & Garfunfel! How can that possibly be good? Well, it was. No only that, but I would go as far as saying that is was better than the original (don’t believe me? Check it out ! ). Something that, generally speaking, doesn’t happen often. But when it does, it’s quite a surprise. In a good way, I think.
Especially when it comes to cooking.
And the recipe we’re sharing today is a great example. One of the our most viewed recipes is our “skinny” chocolate truffles. It’s a lighter version of the original, but still super creamy and chocolaty. People like them so much, they were even featured on Shape.com. Given the success they had, we wanted to come up with a vegan version and let me tell you, we succeeded!
These rich vegan chocolate truffles are made with only a few ingredients. They are easy to make, decadent and dare I say, even better than any other truffles we’ve had! Vegan, gluten free and yes, on the healthier side (and only 60 calories each! )
We used unsweetened chocolate to be able to control the amount of sugar and sweetness. The coconut yogurt takes the place of the heavy cream truffles are traditionally made with, and the almond butter gives them a nutty richness that makes them so satisfying.
Better than the original, indeed 😉
- 1 oz unsweetened chocolate
- 1 tsp coconut oil
- 2 tbsp unsweetened vanilla or plain coconut milk yogurt ( here we used So Delicious )
- 1 tbsp maple (or to taste)
- 1 tbsp almond butter
- Unsweetened cocoa powder
- Melt chocolate and coconut oil in a small bowl ( you can do this in the microwave, at 20 second increments, stirring each time)
- Once the chocolate is melted, whisk in coconut yogurt, maple syrup and almond butter until well incorporated. Refrigerate for 25 minutes or until it hardens enough to handle
- Working with approximately 2 teaspoons at a time ( you can use a small ice cream scoop if you have one), form the truffles using your hands and roll them in cocoa powder. Refrigerate until ready to use