It may only be November but I could not wait to share my first Christmas recipe! These little vegan truffles make the perfect homemade gift for your friends and family, simply place them in a jar with a little bit of ribbon round and they will look so professional!
They are so simple to make and so indulgent tasting. It’s hard to believe they are gluten free, dairy free and refined sugar free! I am a massive praline fan so Ferrero Rocher were one of my favourite chocolates before I had to cut certain foods out of my diet. I wanted to create something just as decadent and moorish and I am SO pleased with how these turned out. I cannot stop eating them… give them a go at your own risk!
Makes 20 truffles
INGREDIENTS:
225g hazelnuts (plus 20 for the centres)
50g cacao nibs
70g maple syrup
4 tbsp Indigo Herbs cacao powder
3 tbsp rice milk
100g coconut oil, soft not melted
1 tsp vanilla extract
Chocolate coating:
50g Indigo Herbs cacao butter (or coconut oil)
4 tbsp Indigo Herbs cacao powder
3 tbsp maple syrup
½ tsp vanilla extract
Pinch of salt
METHOD:
- Start by preheating the oven to 150oC and lining a baking tray with baking paper
- Spread all the hazelnuts out on the tray and roast for 15 minutes or until they start to brown and become fragrant
- While the hazelnuts are cooling, pulse the cacao nibs in a blender or processor until they are much finer (about ¼ of their original size) then put them to one side
- Leave the hazelnuts to cool for 10 minutes then roll them between pieces of kitchen paper to remove as much of the skins as possible
- Put 20 of the hazelnuts to 1 side then pulse the rest in a blender or processor until they are finely chopped (stop before they become a powder)
- Place 75g of the chopped hazelnuts in a bowl, these will coat the truffles at the end
- In a blender or processor, combine the remaining 150g of hazelnuts with the soft coconut oil, maple syrup, cacao powder, vanilla and rice milk until a smooth but thick mixture is formed
- Pour the chocolate mixture into a bowl and place in the freezer for 10-15 minutes until it has set enough to handle without sticking to your hands
- Cover a plate with clingfilm (this will stop the chocolates from sticking while they set)
- When the mixture has set enough, roll approximately a heaped ½ tbsp of it between your hands to form a ball
- Press one of the remaining whole hazelnuts into the centre and roll the truffle mixture around it
- Roll in the cacao nibs until coated
- Place the truffle on the plate until you have made all 20 then place the plate in the freezer while you make the chocolatey coating
- Melt the cacao butter or coconut oil in a bowl over a pan of lightly simmering water
- Remove from the heat and stir in the cacao, vanilla, maple syrup and salt until it starts to thicken slightly
- Remove the truffles from the freezer then dip them in the melted chocolate and quickly roll in the remaining chopped hazelnuts (the chocolate will set quickly as the chocolates are slightly frozen)
- Enjoy straight away or store in the fridge for best results!
