Vegan Orange Christmas Truffles
Vegan, gluten-free & dark chocolate truffles flavoured with warming winter spices, rolled around dried cranberries and coated with chocolate. Easy to prepare, very rich and creamy.
Ingredients:
450 g of vegan dark chocolate (70% cacao solids or higher), divided
150 ml of full-fat coconut milk (sold in cans)
1/2 tsp of ground cinnamon
1/2 tsp of ground ginger
1/4 tsp ground nutmeg
Pinch of chilli powder
1 tsp of Vanilla extract
1 tbsp of honey
26 dried cranberries or blueberries
orange peel, thinly chopped
Preparation:
Place approx. 250 g broken-up chocolate in a medium-sized mixing bowl over a saucepan of simmering water.
Once the chocolate is almost completely melted (don’t overheat the chocolate), add coconut cream and let the mixture to completely melt.
Continue stirring until completely melted and smooth.
Remove the bowl from the heat and set aside for 2 minutes.
Then add spices, honey, orange peel and Vanilla extract - let the mixture to cool down.
Place the mixture into the fridge (or freezer if you are in a rush) for an hour or until almost completely solid.
Once the mixture is firm, scoop portions using a teaspoon or portion scoop, then use your hands to flatten each portion.
Place a cranberry (or blueberry) in the middle and then close the truffle mixture around it. Do it gently, but quickly because the chocolate melts in your hands.
Place rolled truffles in the freezer to firm up for 30 minutes.
Melt remaining chocolate over a saucepan of simmering water and allow the chocolate to cool down.
Bring remove the truffles from the fridge or freezer and coat them in the melted chocolate.
Place them on a cookie rack or a plate and sprinkle with orange zest.
Store truffles in a covered glass container in the fridge up to 7 days.