Vanilla Bean Truffles

My new nickname is “The Truffle Queen,” and I think there are worse things to be known for.  Why so many truffles?  Well, they are really easy to adapt to all sorts of dietary restrictions.  They are rich and they convey a sense of special occasion.  They don’t have to be super-sweet to be amazing.  All of those things.  Plus–candy.  I wanted to do something for Valentine’s Day, and I really love these super-vanilla-infused little candies.  I used the seeds scraped from a whole vanilla bean *and* a couple of teaspoons of pure vanilla extract.  I make my own extract by tossing vanilla pods into rum or vodka after I have scraped out the seeds.  Let it cure for a couple of weeks and you have some excellent vanilla extract.

Vanilla Bean Truffles

They are addictive, unfortunately, so make sure you make them right before you plan to gift them so you don’t eat a whole bunch of truffles.  Advice I plan to follow the next time I make these.

If you want to make these dairy free be sure to use a dairy-free brand of chocolate, such as Enjoy Life.  I was more interested in keeping the sugar low, so I used some very dark chocolate for the dipping.  I did a double dip to have a slightly thicker chocolate coating.  If you want to do this, let the first dip set up a bit and then do a second dip and place them on wire racks or parchment paper to set.  Note, too, that these are beautifully textured while at room temperature.  If you refrigerate them the centers will be hard rather than creamy.  The ingredients are all shelf-stable, so you really should not need to refrigerate the finished truffles unless your house is pretty warm.

5.0 from 3 reviews

Vanilla Bean Truffles
Author: 
Recipe type: Candy
Prep time: 
Total time: 
Serves: 20
 
Ingredients
  • 1 cup of coconut butter (whole, ground coconut meat–also called coconut cream concentrate)
  • ¼ cup coconut oil
  • 1 vanilla bean
  • 2 teaspoons pure vanilla extract
  • ¼ cup grade B maple syrup
  • 6 ounces chocolate, for dipping
Instructions
  1. Warm the coconut butter and coconut oil to liquid. Split the vanilla bean lengthwise and use the tip of the knife to scrape out all of the seeds. Add the seeds to the coconut butter mixture, along with the vanilla extract and maple syrup. Stir until well combined.
  2. Refrigerate the truffle filling for 20 minutes, or until firm enough to mold into balls. You may also mold the filling into hearts or other shapes. Refrigerate until the molded filling is cold.
  3. Melt the chocolate in the microwave for 1-2 minutes, or until smooth. Dip the truffle centers into the chocolate and then let them rest on waxed paper until the chocolate is set. If you want to do a second dip, repeat the process. This makes about 20 truffles, depending on the size.

 Vanilla Bean Truffles

I molded some of the filling into little hearts because I wanted to impress you all, but I am not wildly gifted at stuff like that, so I photographed the regular truffles instead.  The hearts were cute but lumpy.  If you are more artistic, have at it.  You can see one of my attempts to the right of the truffle with the bite taken out.

If you leave the filling in the refrigerator too long it will get rock hard, but you can leave it out for about an hour to let it warm up and then it will once again be mold-able.

Happy Valentine’s Day to you and yours!

-Angela

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14 Responses to Vanilla Bean Truffles

  1. Jersey Girl Cooks February 3, 2014 at 7:41 pm #

    Mmmmmnnn, they sound so good! where do you buy the coconut butter?

    • Angela February 3, 2014 at 9:20 pm #

      Lisa, I can get it here at a couple of our grocery stores (in with the nut butters), but it is cheaper to buy it in larger jars from Tropical Traditions–they have the best prices and they often run free shipping deals. It works so well for stuff like this that I always have some on hand.

  2. Robin {Mom Foodie} February 3, 2014 at 8:22 pm #

    These look so yummy. I haven’t made truffles in ages.

    • Angela February 3, 2014 at 9:20 pm #

      I make them far too often!

  3. lisa keys February 4, 2014 at 8:01 am #

    does the flavor of the grade B maple come through or is it all vanilla?. They look delicious!

    • Angela February 4, 2014 at 10:18 am #

      Thank you, Lisa! It does have some maple flavor and I went with that instead of honey because I think it is a better compliment to the vanilla–using the coconut butter meant I had to use a *lot* of vanilla to make that the dominant flavor, but I think it worked.

  4. joannabanana21 February 5, 2014 at 6:19 pm #

    these look like pure heaven!! i’ve always been a vanilla girl and i am totally obsessed with coconut butter. can’t wait to make these. i have some vanilla in the pantry that should be done in a few months.

    • Angela February 5, 2014 at 6:48 pm #

      I have become a little vanilla-obsessed myself, lately–really good vanilla is a thing of beauty.

  5. Jill February 5, 2014 at 9:28 pm #

    What would be the amount of pure vanilla extract to use instead of a bean?

    • Angela February 5, 2014 at 10:19 pm #

      Jill, you could probably use a full tablespoon of vanilla extract if you want to skip the bean–it won’t have quite the intensity of vanilla, but they should still have a good hit of flavor, especially if you use a good extract.

  6. lisa keys February 7, 2014 at 8:00 am #

    delicious!

    • Angela February 7, 2014 at 9:40 am #

      Did you try them? Yay! So happy that you liked them, Lisa.

Trackbacks/Pingbacks

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