Hello my dearest Foodies,
So I made a very short video to show you an easy way to dip truffles into chocolate and I was trying to publish it on Dtube, unfortunately, I was not able to. After the video was finally uploaded, which took forever, I got notification that unknown error occurred and that was that! No problem at the old YouTube, lol. So here I am and it's already midnight, so I better hurry up.
Anyway, these truffles are easy to make and you don't need any special tools. They are absolutely to die for and full of nutrients. Much better for you and your loved ones than Ferrero Rocher. Also, they are great addition to your Holiday table.
FESTIVE TRUFFLES
Chocolate Truffles with Rum Flavor & Hazelnuts
Vegan –Gluten Free- Refined Sugar Free
Author: Lena’s Vegan Living
INGREDIENTS FOR 16 TRUFFLES
• Pitted dates 1 cup (soaked for 15 minutes and drained)
• Almond flour 1 cup
• Rum or rum extract 1tsp
• Cacao powder 3tbs
• Virgin coconut oil ¼ cup (melted above the steam)
• Canned coconut cream ¼ cup (only the thick part)
• Hazelnuts 1 cup
• Mini ice cream scoop
• Tooth picks
• Tray lined with parchment paper.
PROCESS
• Save 16 whole hazelnuts and chop the rest in the food processor, transfer into a dish and set aside.
• Start blending the dates by pressing pulse button, while scarping the sides and adding rest of the ingredients.
• Set the blender at the full speed at the end until you get smooth mixture.
• Transfer it into a sealed container and store in a refrigerator for couple hours.
• When ready, begging to measure with your ice cream scoop just the right amount of the mixture you need for one truffle.
• Take one hazelnut and press it in the middle of your portion.
• Scoop it out into your palm and make a nice round ball.
• Continue until you have all done and please each on your tray.
• When ready, take your toothpicks and gently insert them on top of each ball.
• Place them into freeze for one hour, to secure the toothpicks.
CHOCOLATE
• Dark chocolate chips 1 cup
• Light coconut milk or other plant based milk 1/2 cup (you can add more if needed)
• Maple syrup ¼ cup (you can add more if needed)
PROCESS
• Start by melting the chocolate chips in a small pot over steaming water on medium heat.
• When ready, slowly pour the chocolate into the coconut milk in a bowl, while stirring.
• Add the maple syrup and keep stirring.
• If the chocolate become too thick, you can add more milk.
• Take it off the heat and stir some more until completely smooth.
• Take only couple balls from the freezer for dipping and leave the rest there. Have a tray ready in the fridge to place them there after you done.
• Have your hazelnuts ready on your side and begging to dip.
• This part is hard to explain so I made a video.
And don't laugh, I don't have the right equipment to make videos, so it's little bit silly and I had to speed it up little. Otherwise it would be too long and boring. But make sure you pay attention to my fancy apron, lol.
THANK YOU FOR VISITING & BON APPETIT
FOR RECIPES PLEASE VISIT MY Lena's Vegan Living Blog
