I’ve been really into the chocolate chili combo since seeing it a few times on different baking shows (most recently Zumbo’s Just Desserts and Sugar Rush). I love chocolate so this seemed fitting that I’d do a mix of some decadent chocolate and heat for Valentine’s day. These easy vegan chocolate chili truffles are really quite simple to make and are very good. 

The cashew cream is interesting because it can come out really thick. If it does, you will want to dilute it as you heat it in the pan so that it doesn’t burn and doesn’t get chunky. Just add a little water and whisk as you feel. It should be around the consistency of whipping cream or a little thinner than that. It is also important that you chop up the chocolate. It will take a long time to melt down if it’s not chopped up into smaller chunks and you don’t want to risk the need for heating it again.

What you’ll love about these vegan chocolate chili truffles?

1. They’re pretty simple to make. You could try substituting almond milk even for the cashew cream for a lighter version. But with only vanilla, chocolate, milk or cream, cinnamon, salt, cayenne pepper, and cocoa powder for the ingredients – you can likely have everything you need at home!
2. They’re vegan. As long as you use vegan chocolate this dessert is vegan and delicious.
3. Bring the heat on Valentine’s Day! Light the fire after dinner with a couple of these creamy chocolate desserts with a kick. 

How to make these delicious vegan chocolate truffles?

1. Make the cashew cream. Start by soaking your cashews for 2-3 hours or until they start to get soft. They should easily break with a small amount of applied pressure.
2. Drain them and add them to a blender with water. Blend until smooth.
3. Measure out the amount needed for the truffles and heat it over medium-low heat stirring continuously.
4. Once it is hot, pour it over the chopped chocolate. Stir well until all chocolate pieces melt.
5. Stir in the chili, vanilla, and cinnamon. Place the bowl in the refrigerator for at least 30 minutes to allow the chocolate to get firm.
6. Once the chocolate is firmed up, mix the cocoa powder, cayenne, cinnamon, and sea salt in a bowl large enough to roll the truffles in.
7. Using a spoon measure out about 1/2 tablespoon scoops and shape them into balls. The truffle filling should be firm enough to shape but still sticky. 
8. Roll the balls around in the dusting powder and then place in an air tight container. Repeat until all truffle filling is gone.
9. Refrigerate for another 30 minutes to an hour and serve chilled.
10. These will keep in the fridge for up to 5 days.

These truffles would go great with a delicious dinner like these quinoa black bean stuffed bell peppers to continue the heat theme. 

Vegan Mexican Hot Chocolate Truffle

These Mexican hot chocolate truffles are a treat with a kick of chili at the end. Make sure to adjust the cayenne pepper down slightly if you don’t want much of a kick. They are great as a snack or for a little heat on Valentine’s Day. The cook time doesn’t factor in the soak for the cashews or the set time in the fridge.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 18 truffles

Calories 120 kcal

Ingredients

  

1x2x3x

• 1/2 cup cashew cream
• 7 oz dark chocolate (one large bar, chopped)
• 1.5 tsp cinnamon
• 1 tsp vanilla
• 1/4 tsp cayenne pepper

Dusting

• 1/2 tsp cayenne
• 1/3 cup cocoa powder
• 1 tsp cinnamon
• 1 tsp sea salt

Cashew Cream

• 1 cup cashew
• 3/4 cup water

Instructions

 

Cashew Cream

• Soak the cashews for 2-3 hours or until soft. They should break when pressure is applied and feel slightly soft.
• Drain and add to the blender. Add water and blend until smooth.

Make the filling of the truffles

• Heat the cashew cream in a pan stirring continuously. Do not let it boil and don’t let it burn to the bottom of the pan. Add water if it’s too thick.
• Once it’s hot, pour it over the chopped dark chocolate. Stir until all lumps are gone.
• Stir in the vanilla, cayenne, and cinnamon.
• Place in the fridge for about an hour to set.

Assembly

• Mix together the cocoa powder, cinnamon, cayenne pepper, and sea salt in a medium sized bowl (large enough to roll the truffle balls around in).
• Scoop out 1/2 tablespoon of the filling and mold it into a small ball. It should be sticky but should mold easily. If not place it back in the fridge to set. If it’s super runny, try adding some cocoa powder to the bowl and mix.
• Place the truffle filling in the bowl of cocoa and roll it around to get a thick coating.
• Place it in an air tight container. Repeat for the remaining truffle filling.
• If as they sit, the dusting starts to get moistened by the filling, roll the truffles in the filling again to give it a nice outer dusting.
• Place them back in the fridge until serving.
• The remaining can be stored in the fridge for 5 days.

Notes

Add more or less cayenne pepper to give these heat to your liking. 

Nutrition

Serving: 1truffleCalories: 120kcalCarbohydrates: 9gProtein: 3gFat: 9gSaturated Fat: 4gCholesterol: 1mgSodium: 138mgPotassium: 163mgFiber: 2gSugar: 4gVitamin A: 38IUCalcium: 17mgIron: 2mg

Keyword chocolate chili truffles, mexican hot chocolate truffles, vegan chocolate chili truffles, vegan mexican hot chocolate truffles

Tried this recipe?Let us know how it was!

Let me know what you thought of these chocolate chili truffles in the comments below! Do you like heat? Did you add extra cayenne? I’d love to hear your opinions.

-Cassie 🙂