Cherry
Ripe Truffles
I found this recipe on The Kind Cooks Blog
I could have tried to make bars, but I think
it’s more social (and less calories for me), if I make bite size treats.
I used half traditional Glace Cherries and
half Natural coloured (purplish)
2 x 100g of glace cherries (watch out for E120)
1 ¼ cup of desiccated coconut
4 teaspoons of golden syrup
200g of dairy free dark chocolate
In a blender mix the
coconut, half the cherries and the syrup. My
Cherries were really sticky so maybe this can be done without any extra syrup.
When you blend you start to see the mixture
coming together naturally, so rolling them into balls is easy and a little
sticky. Use a small spoon and roll between your
fingers.
Put them in the
freezer while you melt the chocolate, about 10 minutes.
Rolling them in chocolate
was a bit messy, but I found it easier when there was less chocolate in the
bowl, so maybe melt less and top it up when you need to; chocolate chips melt
fastest.
I found squishing it against the side of the bowl worked well.
Place them back on the tray.
If you’re making coconut
and chocolate covered, drop on a plate covered in coconut and use a spoon and
finger to coat them evenly.
But them in the
fridge and take them out about an hour before serving, depending on the outside
temperature.
I would suggest
these for a Christmas or birthday present to Vegan or non-Vegans.
I rolled half in chocolate and the other half in chocolate and
then in coconut.
I'm
going to make little boxes of 4
with 2 coconut rolled and 2 chocolate dipped, how cute!!
Everyone at my worked loved them and we’re surprised I had made them, but to be honest they are pretty easy to make, just blending, stirring, chilling and balling!
“Have you got any more of those truffles?”
To combat the
truffle eating, I’m going to be picking a recipe from Appetite for Reduction
soon.
