Chocolate Vegan Bliss Balls
Makes 16 Servings | 60 Min. Prep | 20-25 Min Cooking
“I actually like to eat these straight out of the freezer - the colder they are, the less likely the chocolate is to melt when you handle them. ”
Ingredients for Cake Balls:
1 can Full fat coconut milk (You will use about 1/2 to 3/4 cup cream)
200-225 grams Non-dairy chocolate chips
1 tsp Coconut oil (To thin chocolate)
Toppings: shredded coconut, chopped nuts, etc.
Ingredients for Cake:
1 cup Almond or Coconut Milk
1 Tbsp Apple cider vinegar
1/3 cup Avocado oil
1/2 Tbsp Vanilla extract (Pure)
1 cup Coconut sugar
1 /2 cups Gluten free flour
1/3 cup Cocoa powder (Sifted)
1 tsp Baking soda
3/4 tsp Fine grain sea salt
Tools:
cupcake tin or cake pan
2 mixing bowls
small pot
hand mixer
parchment paper
cookie sheet
fork for dipping balls in chocolate
Method:
Chill a can of full-fat coconut milk overnight (this may not be necessary if you have a can that has been on the shelf for a long time - long enough for the cream to have separated from the water)
Preheat oven to 350F or 177C.
Spray a muffin tin or cake pan with oil.
In a large bowl, combine milk with apple cider vinegar, and stir. Let sit for 3-5 minutes to curdle (this is what makes vegan buttermilk).
Once your “buttermilk” has formed, add oil, vanilla, and coconut sugar. Use an electric mixer to combine ingredients well.
Add dry ingredients and beat until smooth.
Evenly distribute the batter into your cupcake tin - filling each about 3/4 of the way. If you have an empty slot, fill it with water half way (this will ensure your pan will maintain even heat distribution so all cupcakes can cook at the same rate).
Bake for 20-25 minutes until cake springs back when touched.
Cool for about 10 minutes then remove cupcakes from muffin tin and transfer them into a large bowl. Use your fingers to break up the cupcakes so they have all crumbled.
Scoop out some coconut cream from the can and add a bit at a time into cake crumbs. Continue to mix, add more cream, and mix again until it comes together. Do not oversaturate - but you should have a dough that can be easily shaped into balls.
Shape dough into balls (about 1” each) and place onto a parchment paper lined cookie sheet. Freeze for about 30-60 minutes until firm.
Prepare a double boiler - I put a few inches of water in a small pot then place a stainless steel bowl on top. Add chocolate chips and coconut oil to the bowl and melt over medium or medium-low heat until most of the chocolate has melted, stirring often. Remove from the heat and keep stirring until all the chocolate has melted and smooth.
Dip balls into chocolate one at a time. Roll them around until completely coated and remove with a fork. Gently tap the fork on the side of your bowl so excess chocolate will drip back into your bowl. Place chocolate-coated balls on a parchment paper lined baking sheet.
Sprinkle with toppings (shredded coconut, nuts, sprinkles, or chocolate drizzle), if desired.
Transfer tray to the fridge or freezer to set. Store in an air-tight container in freezer until ready to eat!
Alternative: Add a few drops of peppermint extract to the melted chocolate before dipping and stir it in to create mint-chocolate balls… my personal favourite!
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