In honor of St. Patrick’s Day and for many of us that choose to celebrate at home, here’s a rich and delicious treat from my new cookbook, Best Holiday Dishes for the Vegans in Your Life, coming out this Spring:
Irish Whiskey Truffles.

These deeply satisfying chocolate truffles pack a flavorful punch with Irish Whiskey. Oh yeah, they’re vegan, gluten-free, and paleo friendly too. Bonus!

Even if you’re not vegan, trying out vegan recipes can provide a healthier alternatives to recipes that use dairy-rich ingredients. Both the cocoa and coconut cream in this recipe provide solid nutritional value and if you dust them with nuts, you’ll get a triple punch of nutrients while still enjoying a decadent treat.

This recipe is great because it’s adaptable. Don’t like whiskey, use a different liquor—raspberry or orange liquor are nice. Don’t like alcohol, leave it out and flavor it with pure vanilla, almond, or orange extract instead. Be sure to read the note at the bottom of the recipe to get the details.

Dust the truffles in cocoa powder to make them easier to handle. You can also dust them in coconut flakes, chopped nuts, or powdered sugar (make sure the powdered sugar is vegan).

Irish Whiskey Truffles

These delicious vegan truffles can be made with Irish Whiskey or another liquor that pairs well with chocolate (raspberry or orange would do nicely).

  • 1 cup Full-Fat Coconut Cream (in the can)
  • 3 tbsps Pure Maple Syrup (Light or Dark)
  • 1 ounce Irish Whiskey (or your favorite liquor)
  • 1 cup Vegan Dark Chocolate (you can use chocolate chips or a bar)
  • 1/4 cup Coconut Oil (softened)
  • 1/4 cup Cocoa Powder (for dusting (or use finely chopped nuts or coconut flakes))
  1. Place the coconut cream, maple syrup, and whiskey in a pot and bring to a boil.

  2. Add the chocolate and coconut oil to a large bowl. Break up the chocolate into small chunks if using a bar

  3. Remove the coconut cream mixture from heat and add it to the chocolate bowl, stirring continuously until smooth and very well blended. Refrigerate until cooled and thickened,about two hours (or overnight).

  4. Using a spoon or cookie scoop (I use the scoop), form small balls of the mixture and roll in cocoa powder to finish. Be sure to tap off any excess cocoa powder to avoid getting it too thick. You’ll need to move fast, as these melt quickly. If you run into any issues, just put them back in the fridge until they’re cool again and then finish.

  5. Keep refrigerated until ready to serve and store in the fridge. Best eaten within 3–5 days. These also freeze very well. Use within 3 months of freezing.

If you do not like alcohol, just delete it. In place of the alcohol, use 1 teaspoon of pure vanilla extract. Instead of vanilla, can also use 1/2 teaspoon of pure almond extract, 1/2 teaspoon of pure raspberry extract, or 1/2 teaspoon pure orange extract.