5-Ingredient Vegan Mango Chocolate Truffles | PC.ca

New5-Ingredient Vegan Mango Chocolate Truffles

A small saucer with a vegan mango chocolate truffle in front of a plate of the same, next to  a glass of a sparkling beverage

PC Organics Bittersweet Chocolate Chips

New

5-Ingredient Vegan Mango Chocolate Truffles

Make it delicious, make it easy, and make it vegan – that was the challenge put forth to the PC Test...

Make it delicious, make it easy, and make it vegan – that was the challenge put forth to the PC Test Kitchen when developing a recipe worthy of PC Organics Bittersweet Chocolate Chips and boy, did we deliver. We swapped out the heavy cream normally used to make truffles for coconut milk, giving these a tropical vibe, so we leaned into it and added dried mango and shredded coconut. The results? So yummy, so easy, so unexpectedly vegan.

  • Level: Easy
  • Preparation: 30 mins
  • Ready in: 3 hrs 30 mins
  • Serves: 24
  • Dish Type: Canadian, American, Vegan
  • Season: Fall, Winter, Spring, Summer
  • Course: Dessert
  • Main Ingredient: Chocolate Chips
  • Serving Size

    2 truffles

  • Calories

    170

  • Total Carbohydrate

    15 g

  • Total Fat

    12 g

  • Saturated Fat

    9 g

  • Dietary Fibre

    1 g

  • Protein

    2 g

  • Sodium

    25 mg

  • Sugars

    9 g

New5-Ingredient Vegan Mango Chocolate Truffles

A small saucer with a vegan mango chocolate truffle in front of a plate of the same, next to  a glass of a sparkling beverage

PC Organics Bittersweet Chocolate Chips

  • Serving Size

    2 truffles

  • Calories

    170

  • Total Carbohydrate

    15 g

  • Total Fat

    12 g

  • Saturated Fat

    9 g

  • Dietary Fibre

    1 g

  • Protein

    2 g

  • Sodium

    25 mg

  • Sugars

    9 g

How to make

Ingredients

  • 1 pkg (205 g)

    PC® Organics Bittersweet Chocolate Chips
  • 1/2 cup (125 mL)

    organic coconut milk (full-fat)
  • 1/2 cup (125 mL)

    finely chopped organic unsweetened dried mango
  • Pinch (0.5 mL)

    salt
  • 1/2 cup (125 mL)

    organic unsweetened shredded coconut, toasted and cooled

How to make

  • Step 1

    Place chocolate chips in medium heatproof bowl. Set aside.

  • Step 2

    Combine coconut milk and mango in microwave-safe large liquid measuring cup or bowl. Microwave on high until very hot, about 1 minute. Immediately pour over chocolate chips (do not stir). Cover bowl with large plate. Let stand 2 minutes.

  • Step 3

    Add salt to chocolate mixture; stir until melted and smooth. Cover surface of chocolate mixture with plastic wrap or parchment paper. Refrigerate until firm, at least 3 hours. (TIP: Prepare recipe through Step 3 up to 1 week ahead.)

  • Step 4

    Place shredded coconut in shallow bowl. Roll 1 tbsp chocolate mixture into ball (let mixture stand at room temperature 15 minutes if too firm to scoop); roll in shredded coconut to coat. Place on parchment paper-lined baking sheet. Repeat with remaining chocolate mixture and shredded coconut.

  • Step 5

    Serve immediately, or refrigerate in airtight container up to 1 week. (TIP: If stacking truffles in airtight container, separate layers with parchment paper to prevent sticking.)

  • Try this:

    When toasting shredded coconut, you want some pieces to be more toasted than others to provide a nice contrast. Our favourite way to achieve this is by baking the coconut on a parchment paper-lined baking sheet at 375ºF (190ºC) for 3 to 5 minutes without stirring. Remove from the oven, stir well and let cool completely on the baking sheet. The outer pieces will get crisp and golden while the centre pieces will lightly toast.

Similar recipes