As you bite into these smooth, rich dark chocolate truffles you could be forgiven for thinking – well what’s remotely healthy or different about these? But that’s the idea we don’t want anyone to know they are eating something that has a few healthy benefits.
Gluten free & Vegan
Prep time – 40 minutes
20 minutes cooling before putting in fridge
2 hours for truffle mix to set
Total time 3 hours
Makes 9 truffles
Ingredients
100g 70% vegan dark chocolate
1 tbsp. /15g coconut oil
50ml almond milk
30ml coconut cream
1 tsp. of vanilla extract
1.5 tbsp. grade A maple syrup
60g of almonds or you could use salted almonds.
Note: If using 85% vegan dark chocolate add 2 to 3 tbsp of grade A maple syrup.
Method
Grate the chocolate, on the finest side of the grater, and place in a bowl.
Meanwhile pour the almond milk into a saucepan and spoon in the coconut cream, coconut oil and vanilla extract. Gently warm over a low heat and stir until it has all blended together. Remove from the heat. Then slowly pour the almond milk and coconut cream mix over the grated chocolate and whisk to combine, until all the chocolate has melted*. Then add the maple syrup and mix together.
Set to one-side to cool, then cover and place in the fridge to set. This should take about 2 hours.
Before removing the chocolate truffle mix from the fridge, take 60g of almonds and chop them into small pieces, tip these onto a small plate and spread them out. Set out a second plate.
Remove the truffle mix from the fridge. Make sure your hands are cool and dry.
Using a teaspoon, spoon out a teaspoon-sized amount. Put this in the palm of your hand and gently roll until it forms a smooth (ish) chocolate truffle ball. Place the chocolate truffle onto the plate with the chopped nuts; carefully roll the ball in the chopped nuts. Once roughly covered, set to one side on the second plate.
Repeat this process until you have 9 nut-covered chocolate truffles.
They are best stored in the fridge in an airtight container for up to 3 days – that’s if they last that long.
*Adding the warm milk to the grated chocolate will prevent the mixture from splitting.
