A plant-based alternative to the popular, condensed milk truffle that requires 3 ingredients only!

Within the last year, a popular 2-ingredient truffle recipe became viral online and all truffle lovers rejoiced! Rather than paying for overpriced truffles, people could make it themselves without highly processed ingredients for a fraction of the price. Additionally, the truffles were cubed shaped with soft edges, which made them even more enticing. With all the buzz, I decided to try it out myself with a plant-based version using coconut milk. The recipe requires only 3 ingredients and the sweet, chewy truffles are sure to be a hit among friends and family.

In this recipe, I am making my own condensed milk, and since condensed milk is basically milk with water removed, the process of evaporating the liquid takes around 45 min. to 1 hour. The process does not require much attention, with just occasional stirring every 15 min.

Do I need to use full-fat coconut milk?

Yes, full-fat coconut milk is the best choice since there is less water. Light coconut milk is often full-fat milk with liquid added, so you would be spending the same amount of evaporation time with a decreased output. Brands such as Thai Kitchen and AROY-D work well.

How should I cooked the coconut milk?

The coconut milk should be cooked over low heat (simmering rather than boiling) without the lid. Remove the lid so that water can evaporate. Whisk the mixture every 15 min. to prevent a film from forming on the top. By doing so, the bottom of the pan should not burn.

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3-Ingredient Vegan Condensed Milk Truffles

 

yield: 16 truffles

total cook time: 2 hr.

Ingredients:

• 320 g. or 1 3/4 c. full-fat coconut milk
• 80 g. or 0.4 c. granulated sugar
• 2 g. or 1/2 tsp. vanilla extract (optional)
• 55 g. or 2/3 c. unsweetened cocoa powder + additional to coat
• matcha powder to dust (optional)
• freeze-dried strawberry to top (optional)

Directions:

1. In a small saucepan over medium heat, bring full-fat coconut milk, sugar, and vanilla extract (if using) to a boil. Once boiled, turn the heat down to low heat and allow the mixture to simmer for 45 min. to 1 hr. Whisk the mixture every 15 min. to prevent a film from forming.
2. Once the mixture is thick with a condensed milk consistency, allow to cool until lukewarm. The mixture should have thickened more.
3. Measure out 135 g. of the lukewarm condensed milk and place in a bowl. Sift the cocoa powder in 2-3 batches, mixing in between each batch, and mix until incorporated.
4. Place the mixture onto a piece of plastic wrap or non-stick wrap and seal. Refrigerate for at least 1 hour.
5. Remove truffle chunk from fridge. Dust cocoa powder on a surface and place the truffle chunk on top. Dust more cocoa powder on top and slice the truffles 4 x 4 to make 16 squares.
6. Shape the squares into truffles with soft edges. I recommend using gloves for this step to prevent sticking.
7. Once truffles are formed, lightly dust with matcha powder and top with freeze dried strawberry chunks. Matcha is very bitter on its own, so I recommend dusting just a little. Some people may enjoy the bitter taste, so you may add more.

*Nutrition Facts are estimates