I’ve been vegan. Well, I’ve tried it and, I have to say, that loving food as much as I do, veganism presents quite a challenge. Nevertheless, I found it a very reinvigorating challenge – one which I return to on occasion.
Nowadays, our food is packed with animal products: milk, butter, eggs. It’s not good news for vegans, and at a Christmas: a time of festivity where the flow of food is far more noticeable and appreciated, it can be hard to find recipes that fit such a strict routine.
But TheKitchn.com have found one that is perfect for sharing or keeping as your guilty secret!
Vegan Chocolate Christmas Truffles
170g pitted Medjool dates
255g cup raw almonds
2 tablespoons coconut oil
1/2 teaspoon salt
1/4 teaspoon peppermint extract
1 tablespoon water
30g cocoa powder, plus additional for rolling
1. Soak the dates in a bowl of warm water for about 10 minutes.
2. Drain the dates and place them in a food processor with the almonds, coconut oil, salt, peppermint extract, water and cocoa powder.
3. Pulse and blend for 1 minute or until the mixture forms into a ball.
4. Remove the “dough” from the food processor and form 15 to 18 small round truffles with your hands.
5. Sprinkle additional cocoa powder on a flat surface and roll each truffle in the chocolate until well coated.
6. Place in the refrigerator for 15 minutes before enjoying.
Handy Hint: These can be stored in an airtight container in the fridge or freezer for several weeks.
(Credit to: http://www.thekitchn.com/recipe-dark-chocolate-peppermint-bites-recipes-from-the-kitchn-213430?utm_source=facebook&utm_medium=social&utm_campaign=managed)