Festive Truffles
T'is the season for chocolate! To be totally honest, chocolate season is a full time thing, shh. Raise your hand if you're a proud member of Chocoholics Anonymus!
I am calling these festive because anything made in the time of Christmas means festivity. And anyways, festive things are so much more fun than boring old originals. Imagine if I had have titled this merely as "Truffles". Yeah, not as fun as "Festive Truffles"!
I love, love, love this gorgeous recipe. It is my version of the Bounty bar that I used to bug mum to get everytime I was at the Supermarket. It is pretty much the same thing, only I find this version so much more satisfying to my taste buds, and best of all it is totally nutritious.
The ingredients used in these truffles are completely vegan friendly and dairy free. You can add whatever you want to them! Put some peppermint essence in for a refreshing minty flavour. Add some dried fruit for a more tropical taste. And for those late night study sessions, you could even put some coffee granules into them to keep you energised throughout the night. We've all been there...
Without further ado, here is the polished recipe for my festive Coconut truffles.
Filling:
1 1/2 cups of organic shredded coconut
2 large tablespoons of rice syrup (or coconut nectar or sugar alternative)
2 large tablespoons of coconut oil
1/4 cup of coconut milk (or milk substitute)
1/2 teaspoon of good quality vanilla extract or vanilla paste
Chocolate Coating:
1/2 cup of Coconut Oil
3 tablespoons of Raw Cacao Powder
1/4 cup of Rice Syrup
METHOD:
1. Combine coconut, rice malt syrup, coconut oil and milk, along
with the extras.
2. Mix together and form balls.
3. Place coconut filling onto baking sheet and freeze for 10 minutes.
4. To make chocolate coating, either in a blender or a saucepan,
combine all chocolate ingredients.
5. Bring filling out of freezer and coat with chocolate.
6. Place back in freezer until completely frozen.
7. Bring out when a little festive food is needed!
Notes and Tips:
To make the chocolate, opt for the blender method if you have one. Mixing the chocolate ingredients in the saucepan cause the chocolate coating to be hot. Coating the coconut balls with hot chocolate will cause the coat to be much thinner, as opposed to coating the balls when the sauce is colder.
Enjoy this variation of the famous Bounty bar (only ten times better)
Sio xoxo