Vegan Chocolate Ginger Truffles

• 8 ounces, weight Vegan Chocolate Chips
• 1/4 cups Plain Non-Dairy Milk (I Used Unsweetened Soy Milk)
• 1/4 cups Agave
• 1-1/2 teaspoon Pure Vanilla Extract
• 2 teaspoons Freshly Grated Ginger
• 1 teaspoon Ground Ginger
• Sprinkles, Cocoa Powder, Or Powdered Sugar For Dusting

1. Lightly grease an 8x8 baking pan and set aside.
2. Add the chocolate chips, non-dairy milk and agave into a microwave-safe bowl. Heat for 30 second intervals, stirring in between, and continuing until the chocolate has melted. The texture should be smooth with no lumps. Add the vanilla, fresh ginger and ground ginger, and stir to combine.
3. Pour the chocolate mixture into the prepared baking pan, cover with plastic wrap, and refrigerate for 1 hour. Once cooled, the mixture should resemble a thick chocolate ganache.
4. Line a baking sheet with parchment paper. Scoop tablespoon-sized balls of the chocolate and place them on the parchment paper. Once all of the truffles have been portioned out, roll each truffle between the palms of your hands to form smooth balls. This is a messy process and the chocolate melts quickly, so work fast!
5. Return the truffles to the fridge for 30 minutes to firm up.
6. Roll the chilled truffle centers in sprinkles or the coating of your choice.
7. Store in the fridge.

chocolate chips, ubc, ubc, vanilla, freshly grated ginger, ground ginger, sprinkles

Taken from tastykitchen.com/recipes/desserts/vegan-chocolate-ginger-truffles/ (may not work)