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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

  1. In a medium pot gently warm pumpkin puree with maple syrup and spices.

  2. In a double boiler gently melt the chocolate, add to the pumpkin mix and stir until all incorporated.

  3. Scoop into a bowl and place into a fridge until solid enough to roll into truffles.

  4. Roll into even size truffles and place into freezer for about half hour to slightly firm up before dipping in chocolate.

  5. In a double boiler gently melt more chocolate. Using fork gently dip in chocolate and sprinkle with few dried cornflower petals. Leave to set.

  6. Store in a fridge in an airtight container.

Raspberry Goji Chocolate Truffles

  1. 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.

  2. In a double boiler gently melt the chocolate, add to the blender with the goji dates mix and blend until all incorporated.

  3. Scoop into a bowl and place into a fridge until solid enough to roll into truffles.

  4. 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.

  5. Store in a fridge in an airtight container.

Chocolate Matcha Hemp Truffles

  1. 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.

  2. Stir in maple syrup, matcha powder and shelled hemp seeds.

  3. Place into a fridge until solid enough to roll into truffles.

  4. Roll into even size truffles and place into freezer for about half hour to slightly firm up before dipping in chocolate.

  5. In a double boiler gently melt more chocolate. Using fork gently dip in chocolate and roll in some shelled hempseeds. Leave to set.

  6. Store in a fridge in an airtight container.

  7. 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.

#NirvanaCakery #ChristmasDessert #HolidayDessert #Confections

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"The folks at Amore Di Mona are wonderful! I made a mistake when I ordered online and sent them an email and they fixed my mistake right away. I have ordered from them several times and always get the same prompt, professional, friendly service. Order some of their amazing chocolates and you won’t be disappointed."

 - Talley Ellis

Fine Vegan Gluten-Free Chocolate

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