Here's a delicious, chocolaty, and vegan-friendly no-bake dessert recipe that is made with a few ingredients only! Try and enjoy the taste of vegan dark chocolate and freeze-dried blueberries in every bite!
½cupfreeze dried blueberries
8ozvegan dark chocolate
In a blender, combine coconut cream and freeze dried blueberries. Blend until very smooth.
Chop the chocolate very finely. The smaller it is the easier it will be to melt. Place in a heat proof bowl.
Heat the coconut cream mixture gently in a saucepan over low heat. Do not allow it to boil and once just about to simmer, remove from heat, add vanilla.
Pour over chopped chocolate, then stir gently, allowing the chocolate to melt. Keep stirring until smooth.
If the chocolate doesn’t completely melt, place the mixture over a saucepan of simmering water (or heat in the microwave in 10 sec bursts). Don’t overheat the mixture.
Cover the bowl loosely (you don’t want condensation to fall into the chocolate) and chill until firm, at least 2 hours.
Place the coco powder in a shallow bowl and set aside. Have a clean non-stick surface ready to place the truffles on.
Use a small (about 1 tsp) melon baller to scoop round portions. Place 2-3 wild blueberries in the center of each truffle by placing them on the chocolate and scooping around them. This is best done by scooping a small indent in the chocolate, placing the blueberries in it, and scooping around, turning the chocolate over until you have a round truffle.
Smooth the truffles round by rolling between your palms gently.
Roll each truffle in cocoa powder and place on a nonstick surface to reharden, then serve.