Rich and intense dark chocolate sunflower butter truffles are perfect treat to bring to a Christmas party, and make a great edible gift! Vegan, gluten-free and filled with intense chocolate flavor!
I have a confession. After the first round of making these truffles, I officially swore off truffle making forever. Not because I wasn’t in love with them, but because I’m, um, a little…slow on the learning curve. At least with things like this. I don’t have that whole hand-eye-coordination thing, and tasks that require care and patients are realllllly not my thing.
Then I tasted them. And I ate my words…in the form of an entire batch of truffles. Totally worth it. 
So I did, in fact, make them again. andagainandagainandagain. Each time it got easier, and by the most recent batch, I even referred to it as “enjoyable” and “therapeutic”. WHO AM I???? It turns out, once you get the hang of it, they really don’t take that long. So pour yourself a glass of wine, put on your favorite holiday movie, and enjoy the process, because once you are finished and you take your first bite, I guarantee you will fall in love. 
These truffles are so rich, and decadent. The deep flavor of dark chocolate mixed with creamy, nutty sunflower butter, topped with intense Dutch cocoa powder–it is a chocolate lover’s dream.
**Note: All photos on this post were taken by my husband. I made these last year before I was exclusively taking the photos for my site. I could make them again (they are so good), but his photos are gorgeous, so I decided to keep them. 
Rich and intense dark chocolate sunflower butter truffles are perfect treat to bring to a Christmas party, and make a great edible gift! Vegan, gluten-free and filled with intense chocolate flavor!
Ingredients
- 12 oz dark chocolate, melted
- 1/3 cup sweetened condensed coconut milk, at room temperature (can sub regular sweetened condensed milk)
- 1/3 cup sunflower butter
- 6 oz dark chocolate, melted
- Approx 1 cup Dutch process cocoa powder for dusting (or Hershey's Special Dark)
Instructions
- In a large bowl, combine the 12oz melted dark chocolate, sweetened condensed coconut milk and sunflower butter until well combined. Refrigerate for 30 minutes.
- Line a large baking sheet with parchment paper, and use a small spoon or extra small cookie scoop to transfer chocolate mixture in approx 1/2" balls. If they don't look perfect and round right now, don't worry! Once all of the mixture has been transferred, refrigerate for 1 hour. You can stick them in the freezer as well.
- Once the truffles have chilled, roll each truffle in your hands until round and smooth. Melt 6 oz dark chocolate in a wide shallow bowl. Pour 1 cup cocoa powder in a similar wide and shallow bowl. Use a fork to roll each truffle in melted chocolate until fully coated then in cocoa powder. Once truffle is fully coated, use your fork to gently place it back onto lined baking sheet. Store in an airtight container in refrigerator or freezer.