Vegan Chocolate Caramel Truffles

Leave it to post-Easter to continue on the meat free and dairy free crusade. I was asked to do a coffee tasting for a work meeting and I cannot do a coffee tasting without epic treats. It’s just my MO.

While I made Chocolate Chip Caramel Cheesecake Bars for the rest of the crew, one of my fellow managers is vegan, so I wanted to prepare a treat that he could eat as well. The coffee we were tasting, Starbucks Caffe Verona, goes great with chocolate and caramelized sugar. Most caramel recipes contain dairy, so I went on a hunt to find a caramel flavoring that was vegan. I could have just purchased Starbucks caramel syrup, but I was not thinking when I was at the grocery store. Instead, I found this product, Walden Farms Caramel Syrup. It was fat free, sugar free, calorie free, gluten free, etc….and more importantly for my purpose, dairy-free and vegan.

I wasn’t sure what to do with my caramel sauce, all I knew is that I had to come up with something vegan which included chocolate and caramel.

Racking my brains for a little while, it hit me. Modify an Oreo truffle recipe. Oreo truffles were a huge hit with my staff back at Christmas time, and they are super easy to make – oreos mixed with cream cheese and dipped in chocolate. At my disposal, I had vegan dark chocolate for melting, Nabisco Famous Wafer Cookies (which are essentially oreo cookies without the filling), and the caramel syrup. I decided to mix the cookies, sauce, and some margarine to create my truffle filling. The margarine and caramel sauce became my cream cheese substitute. Caramel was used for flavor and the margarine was used as a creamy fat which would solidify at room temperature.

So…here’s my on the fly recipe:

  • 20 Nabisco Famous Wafer Cookies
  • 1/4 cup Walden Farms Caramel Syrup
  • 1/4 cup Margarine, melted
  • 4 ounces Vegan Dark Chocolate (more or less may be needed), for dipping
  • 1 tablespoon Vegetable Shortening, for dipping mixture
  1. In a food processor, process cookies, syrup, and margarine until mixture is smooth. Transfer truffle filling to a bowl and refrigerate for at least two hours, but preferably overnight.
  2. Remove the bowl from the refrigerator. Using a teaspoon or tablespoon (your preference depending on what size you’d like the truffles), scoop out filling and roll into balls and place on waxed paper. Place the balls back in the refrigerator while you work on the next step, or until you’re ready to dip.
  3. When you’re ready to dip, melt chocolate and shortening over a double boiler until smooth. The addition of the shortening is a short cut so you don’t have to spend the time tempering the chocolate. Remove from heat.
  4. Dip the cookie balls into the chocolate, roll around using two forks or two spoons. As each ball is coated, transfer to waxed paper. When all the balls have been dipped, you can move the truffles to the refrigerator to cool and harden.
  5. Truffles can be served immediately after the chocolate is hardened. To store, keep refrigerated in an air tight container.
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