year. I found this recipe on Yum Sugar and it was super easy to veganize.

Put ½ cup of vegan margarine in a bowl, along with ½ cup of packed brown sugar and ¼ cup

granulated sugar. I ground my raw sugar in a coffee grinder

to make sure the truffles didn't end up crunchy. Beat the margarine and sugar with an electric

mixer until it's kind of fluffy. This may take a few minutes.

Add in 2 tablespoons of non-dairy milk and ½ teaspoon of vanilla extract.

In a separate bowl, add 1 ¼ cups of flour and ½ teaspoon of salt. And you just want

to stir it so that the salt is evenly incorporated. Then add this to the other bowl.

Mix it well on low. Then stir in ½ cup of vegan chocolate chips. Mini chocolate chips

work best, but use whatever you can find. The Ghirardelli brand is usually vegan and

that's what I get. Cover the bowl and put it in the fridge for

30 minutes so the batter can firm up. While it's chilling, combine 2 tablespoons

of confectioners sugar and 2 tablespoons of cocoa in a bowl. Mix it together.

Form the dough into 1 inch balls, then roll each ball in the cocoa-sugar mixture.

Refrigerate them until you're ready to serve them so they stay firm. This is a great treat

for any special occasion. If you make these, let me know what you think in the comments.

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