VEGAN CHOCOLATE CONFECTIONS (GRAIN-FREE & NUT-FREE)
Once again, Hana at Nirvana Cakery has created a perfect example of how gorgeous and delicious vegan, grain free, and nut free food can be.
Dazzle your holiday guests with this variety of truffles.
Spiced Pumpkin Chocolate Truffles - so simple to make with a blend of pumpkin puree, cinnamon, ginger, cloves, nutmeg and melted dark chocolate. Then they are covered in more chocolate and topped with some dried cornflower petals.
Raspberry Goji Chocolate Truffles - a blend of soaked goji berries, medjool dates and melted chocolate rolled in freeze dried raspberry powder.
Chocolate Matcha Hemp Truffles - a blend of melted chocolate, hemp milk, matcha powder and shelled hemp seeds, dipped in chocolate and rolled in hemp seeds.
You can really go wild and experiment with different toppings and decorations and create your own little spin on these.
They will make a lovely dessert for your dinner parties this season. Enjoy!
Makes:
25 Spiced Pumpkin Chocolate Truffles
20 Raspberry Goji Chocolate Truffles
12 Chocolate Matcha Hemp Truffles
Ingredients:
Spiced Pumpkin Chocolate Truffles
3/4 cup pumpkin puree (180ml)
1tbsp maple syrup
½tsp cinnamon
¼tsp ground ginger
⅛tsp cloves
pinch nutmeg
5.3 oz Amore di Mona bulk chocolate (2½ cubes) (150g)
extra chocolate for coating
dried cornflowers
Raspberry Goji Chocolate Truffles
1 cup goji berries, soaked (80g)
3 medjool dates, pitted
pinch pink Himalayan salt
4.2oz Amore di Mona bulk chocolate (2 cubes) (120g)
freeze dried raspberry powder for coating
Chocolate Matcha Hemp Truffles
3.5oz Amore di Mona bulk chocolate (just under 2 cubes) (100g)
60ml hemp milk or other plant milk
1tbsp maple syrup
½tsp matcha powder
3tbsp shelled hemp seeds
extra chocolate, matcha powder and hemp seeds for coating
Instructions:
Spiced Pumpkin Chocolate Truffles
In a medium pot gently warm pumpkin puree with maple syrup and spices.
In a double boiler gently melt the chocolate, add to the pumpkin mix and stir until all incorporated.
Scoop into a bowl and place into a fridge until solid enough to roll into truffles.
Roll into even size truffles and place into freezer for about half hour to slightly firm up before dipping in chocolate.
In a double boiler gently melt more chocolate. Using fork gently dip in chocolate and sprinkle with few dried cornflower petals. Leave to set.
Store in a fridge in an airtight container.
Raspberry Goji Chocolate Truffles
Soak the goji berries in some warm water for about 10 minutes until soft. Place into a blender with pitted medjool dates and blend until smooth. If your medjool dates are not soft, soak them with the goji berries.
In a double boiler gently melt the chocolate, add to the blender with the goji dates mix and blend until all incorporated.
Scoop into a bowl and place into a fridge until solid enough to roll into truffles.
Roll into even size truffles and place into freezer for about half hour to slightly firm up before rolling in some freeze dried raspberry powder.
Store in a fridge in an airtight container.
Chocolate Matcha Hemp Truffles
Finely chop the chocolate and place into a small bowl. Gently heat the hemp milk until boiling point, pour over finely chopped chocolate and stir until completely smooth.
Stir in maple syrup, matcha powder and shelled hemp seeds.
Place into a fridge until solid enough to roll into truffles.
Roll into even size truffles and place into freezer for about half hour to slightly firm up before dipping in chocolate.
In a double boiler gently melt more chocolate. Using fork gently dip in chocolate and roll in some shelled hempseeds. Leave to set.
Store in a fridge in an airtight container.
Enjoy!
Notes:
If you find that your mix is not firm enough to roll into truffles, leave the mix on the counter until it is at room temperature. Stir in more melted chocolate and transfer to a fridge to set. To make your own pumpkin/squash puree, carefully cut your pumpkin in half, scoop out the seeds and place onto a baking tray. Bake on 200°C (400F) for about 45 minutes or until soft when pierced with a fork. Scoop out the flesh and blend until smooth. Refrigerate until ready to use.