chocolate truffles
It’s been a while but I am back! I have spent the weekend in my kitchen making Christmas cookies and experimenting with new recipes - my favorite way to spend a weekend! Add to that 2+ feet of freshly fallen snow, Christmas music and movies and I am now fully in the Christmas spirit!
This recipe is for anyone looking for a vegan Christmas treat - great for gifts or to enjoy after dinner. This recipe comes from Jamie Oliver’s blog.
Ingredients
240 ml light coconut milk
300 g dairy-free dark chocolate
3 tablespoons coconut oil
1 teaspoon vanilla bean paste , or vanilla extract
1 handful of desiccated coconut
1 handful of mixed nuts , such as pecans, hazelnuts, macadamias
2 tablespoons quality cocoa powderPour the coconut milk into a small pan over a low heat and heat through.
Creating the Magic!
Snap the chocolate into a bowl, add the coconut oil, then pour over the coconut milk and stir gently to combine – it’s important not to mix too quickly.
Stir in the vanilla, then cover the bowl with clingfilm and place in the fridge to set for at least 4 hours.
When the truffle mixture is almost set, toast the desiccated coconut in a dry frying pan over a medium heat for 1 to 2 minutes, or until lightly golden, then tip onto a plate.
Return the pan to the heat, scatter in the nuts and toast for 2 minutes, or until golden. Leave to cool for a few minutes, then finely chop and place onto a second plate.
Spread the cocoa powder over a third plate.
Using a teaspoon, scoop out little balls of the truffle mixture and roll in the palm of your hands, placing them onto a tray as you go. This gets messy! It’s totally up to you how you decorate them – roll the balls in the toasted coconut or chopped nuts, or for a simple finish, roll them in cocoa powder.
Return the decorated truffles to the fridge for around 10 minutes to firm up, then serve.
Keep the truffles in the fridge until you are ready to eat.