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Chocolate Ginger Truffles

Written by Lisa Marley - Plant-based Chef

Prep time  10 minutes

Setting time 3 hours

Makes  15 - 20 truffles


  • 200ml plant-cream
  • 100g vegan dark chocolate
  • 1 tbsp ground ginger



Chop the chocolate into small pieces and gently melt in a pan.

Transfer to a medium bowl and add the ginger.

Add in the cream and stir quickly to form a ganache.

Set for 3 hours in the fridge, then roll into bite size balls.

Mix 2 tbsp of ground ginger with the Gluten Free Panko Crumb.

Coat the truffles in the crumb.

Eat within 3 days.