These vegan truffles are truly sublime, rich and smooth and utterly indulgent.
- Yields:
- 18
- Prep Time:
- 20 mins
- Total Time:
- 20 mins
Ingredients
- 30 g
best quality cocoa powder (Green and Blacks or Valrhona are great choices)
- 200 g
extra virgin coconut butter
- tbsp.
agave nectar, to taste
- 1
vanilla pod, seeds only or 1 tsp vanilla bean paste
- 1
heaped tbsp almond butter
1/4 tsp sea salt, crushed
- 4 tbsp.
crushed pistachios or almonds or sifted cocoa powder or unsweetened desiccated coconut, to coat
Directions
Sift the cocoa powder into a mixing bowl. Gently warm the coconut butter through in a small pan set over a very low heat. You only want to melt the solid butter, not boil it.
Remove from the heat and whisk in 3 tablespoons agave, the vanilla seeds or bean paste, salt and almond butter. Whisk this mixture into the bowl of cocoa powder until smooth. Taste and whisk in the extra tablespoon agave, if liked. Add a little more salt if needed.
Put the bowl in the fridge to chill for 1 hour, whisking every 15 minutes to mix thoroughly (otherwise the ganache will separate into two layers as it chills). When the ganache is very thick, but still just-about spoonable, put the coatings in separate, shallow bowls. Choose a single coating to drop one teaspoon of truffle mix into.
Roll gently to coat then place each truffle in a dish lined with baking parchment and chill for 20 minutes, until firm. Vary the coatings as wished or simply use one variety. Serve straight away or keep in an airtight container for up to a month. If chilled through, allow to soften at room temperature for 15 minutes before eating.
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