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Allergy-Friendly Chocolate Heart Truffles

20 truffles
prep time 30 mins .


  • 3/4 cup of Enjoy life Semi-Sweet Mini Chips
  • 5 tbsp your choice of plant-based milk
  • 1/4 cup monk fruit sweetener
  • 1 tbsp maple syrup
  • 1 cup of Semi-Sweet Mini Chips
  • 1/2 cup vegan butter, room temp but not softened
  • Plastic or silicone heart-shaped candy molds


  1. In a small bowl, melt 3/4 cups of enjoy life chocolate by microwaving at 15-second increments, stirring each time.
  2. Prepare your heart molds by spooning a small amount of chocolate in each one. Using your fingertip or small measuring spoon, coat each cavity to the top edge. Place in the freezer for a minute or two to set the chocolate.
  3. In a small pot over medium heat, combine the plant-based milk, monk fruit sweetener, and stir until the mixture comes to a boil. Stir in the maple syrup and remove from the heat.
  4. Add 1 cup of chocolate in small portions, stirring gently until the chocolate is melted.
  5. Set aside to cool.
  6. In a medium bowl, whip your vegan butter until light.
  7. Once the chocolate mixture has cooled, gradually stirring in the butter until combined.
  8. Fill the chocolate molds until they are almost full. Place the molds in the freezer for a few minutes to set.
  9. Cover each heart with a small amount of melted chocolate. Tap gently and place back in the freezer for a few minutes to set the chocolate.
  10. Enjoy! Store your truffles in the fridge.


Recipe credit: @caitlins_table