Thanks to everyone who entered, congrats on your win, Nancy! 

A few weeks ago, I tweeted a farewell to soy yogurt and much to my surprise, received a response from Sick Of It All. Who knew one of my least favorite foods could connect me to one of my favorite bands? Despite my distaste for the stuff, it does serve a purpose in lots of other recipes, so I tend to have a tub of plain, unsweetened soy yogurt in the fridge most of the time.

With my book draft safely in the hands of my publishers, and lots of  travel ahead of me, I figured I should get a jump on Valentine’s Day recipes while I had a chance. So I put that tub o’ yogurt to good use in these super-simple truffles. You could use any non-dairy yogurt you like (try to find plain, unsweetened) or, if you don’t mind dairy, you could use Greek yogurt or kefir.

Bake and Destroy Valentine’s Day Vegan Truffles Recipe

vegan chocolate truffles

By BakeandDestroy Published: January 15, 2013

  • Prep: 10 mins
  • Cook: 5 mins
  • Ready In: 1 hr 15 mins

With just a handful of ingredients you can make decadent and surprisingly healthy candies for the person you love the most - even if that person is you! I used almond butter and ground almonds, but you could use any kind of nut you like. Experiment with adding a pinch of cayenne pepper, cardamom, or other spices, too. XOXO

Ingredients

Instructions

  1. Melt the dark chocolate in a double boiler, then remove from heat and set aside.
  2. Mix together the yogurt, ground almonds, almond butter, agave nectar, cocoa powder and salt. I like to use a food processor to get everything smooth, but do what thou wilt. Add the melted chocolate and blend that in, too.
  3. Transfer the mixture into a shallow, sealable container and refrigerate until firm (1-2 hours).
  4. Prepare your rolling ingredients - I like to roll my truffles in more ground almonds, but you could roll them in cocoa powder, too. For fancy truffles, mix in a little red edible glitter or gold Luster Dust. Place your rolling ingredients in separate, small bowls.
  5. Use a measuring spoon to scoop some truffle mixture - I use 1 or 1 & 1/2 tsp to make nice, bite-sized truffles. Gently roll the mixture between your palms to form a ball, then roll in your almonds, cocoa powder, or whatever you're using.
  6. Refrigerate in a single layer in a sealable container, and remove from the fridge for about a half hour prior to serving.

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    Adapted from a recipe by The Fitness Freak.