12 Bakes of Christmas – (Vegan) Chocolate Truffles

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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

Image from thekitchn.com
Image from thekitchn.com
Makes 15 to 18 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)

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