Wednesday, April 4, 2012

Vegan Chocolate Truffles. Gluten-free



These are the easiest dessert/snack/munchie to make, but you do have to have a few things in place first.



You need to stick a can of full-fate coconut milk in the fridge. If you're really desperate, you can store it in the freezer for about an hour, but otherwise, try to leave it in the fridge at least 5 hours, if not overnight.



The reason is so that you will end up with a coconut "cream" that can be used just like any other dairy product with a high fat content. Coconut "cream" is so versatile, you'll find that it's very convenient to store at least one can of coconut milk in the fridge at a time.

If you already knew about that trick, be sure and pat yourself on the back. I didn't learn about it until about 3.5 years into my veg lifestyle (as in, last summer).

Moving On!

So, these truffles are excellent if you have the can of creamed coconut, a little bit of agave, some chocolate chips, and a teeny tiny drop of vanilla extract (you can add other ingredients if you're crazy extra motivated, but I recommend just starting out with these).


And in fact, nothing but good CAN come from these ingredients. I mean, just look at them: chocolate (check!), something sweet (check!), vanilla (check!check!check!) and coconut products (another check!).


When they are mixed together on low heat, they make really neat swirly patterns and designs.


Make sure and mix the ingredients together really well, so the chocolate is smooth and dark. Freeze until set (about 1 to 1 1/2 hours).



Scoop out with a small ice cream scoop or use candy molds (I did both, but getting it out of the ice cream scoop was muuuch easier than the mold!).



Keep in the freezer until serving.

I have shared this recipe on Diet, Dessert, and Dog's Wellness Weekend.
I have shared this recipe on Simply Sugar and Gluten-Free's Slightly Indulgent Tuesdays.
I have shared this recipe on Cybele Pascal's Allergy Friendly Friday.

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