Cocoa-Dusted Dark Chocolate Truffles
These truffles are the perfect punctuation to end your Passover Seder. They are completely dairy-free and vegan, so they can accompany any meal. Passover can be a difficult holiday for a vegan, but we strive to keep it cruelty-free, and dessert is a great place to start. If you are not familiar with agar, it is a sea vegetable that it used as a setting agent in place of gelatin. You can find it at health food stores and other specialty markets in the Asian food aisle. This recipe is adapted from renowned vegan, macrobiotic chef, and friend, Eric Lechasseur.
- 1 cup soymilk, almond milk or other non-dairy milk
- 18 ounces dairy-free semisweet chocolate chips
- 2 tablespoons agar flakes, ground in a coffee grinder for about 1 minute
- 1 tablespoon unsweetened cocoa powder, plus more for coating
- Toasted shredded coconut or ground nuts for coating (optional)
- In a saucepan over medium heat, bring soymilk and agar to a simmer until agar is mostly dissolved. Add the chocolate chips and cocoa powder. Stir well until melted. Remove from heat, and transfer mixture to a baking pan or rimmed cookie sheet. Spread to evenly cover entire pan. Let cool to room temperature, then refrigerate at least 1 hour.
- Using a melon baller, mini ice cream scoop, or small spoon, scoop about 1 ounce of mixture and roll between your hands to form a small ball. Continue with remaining mixture. Roll each ball in cocoa powder or coconut or nuts, if using. Store in the refrigerator until ready to serve. In honor of Passover, you can stack the balls in a pyramid shape to serve.