150g good-quality dark vegan chocolate, chopped (60% cacao or higher)
100g Bonsan Hazelnut Choco Spread
90g coconut cream (The solid part after being left in the fridge over night)
1/4 tsp sea salt
1/2 tsp pure vanilla extract
Optional coatings, hazelnuts chopped finely, shredded coconut, or cacao nibs.
To make the truffle ganache. Place the chocolate, bonsan choco spread, coconut cream, and salt in a medium heatproof bowl. Make a double boiler by setting the bowl on top of a saucepan filled with simmering water. Cook, stirring occasionally with a rubber spatula until the mixture is smooth. Remove from heat and cool for approx 10 minutes then stir in the vanilla. Cover and chill in the fridge for at least 2 hours or until hardened.
Let the ganache sit at room temperature for about 5 minutes. Line a baking tray with baking paper. Using a small tablespoon, scoop the ganache and roll into balls. Roll the balls in the toppings of choice.
Keep the truffles chilled in refrigerator until ready to serve. You can also freeze up to 3 months.