I had just made the coconut milk recipe that is on this blog and had a cup full of shredded coconut that I needed to use. I had originally anticipated this recipe without the coconut but hey, I do like coconut and it does lend these truffles a "Bounty" style feel. Not bad for a guilt free snack. They keep well in the freezer too.
Time: 10 minutes.
Makes: 30.
Ingredients:
- Three cups of walnuts.
- One cup of shredded coconut.
- Two cups of dried currants.
- 1/4 teaspoon of vanilla essence.
- 1/4 cup of agave nectar or other sweetener.
- One cup of cocoa or cacao powder, plus extra to roll the truffles in.
Method:
Add in the other ingredients and blend until the mixture clumps up into something that you can roll into balls.
This should take a few minutes.
Take a spoon and scoop out small parts of the mixture. Using your hands, roll these into small balls.
Roll the balls into the spare cocoa. Put the balls in a container and refrigerate for at least 20 minutes.
I like to make raw truffles and this recipe sounds very good, looking forward to trying it! I am a vegan and run a small publishing company Openingchapter.com
ReplyDeleteRegards
Rhian
Wow! I just had a look at your site. So cool. One of my best friends lives in Cardiff and I spent a lot of time there a month ago. I'm looking to self publish a cook book. I'm pretty excited about it. Have a great day! :) xx
ReplyDeletei just made this and to be honest it really didnt taste very good it tasted to much like coco powder i would recommend halving the amount you put in!
ReplyDeleteThank you for the feed back. I'm a big fan of cocoa but I can see how this maybe too much! :) Allowing the oils to be released from the walnuts just a little is important as it makes the cocoa all the more chocolatey. Thanks for your input. :)
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