Looking for a fresh take on your typical Christmas Pavlova or Pudding? These Christmas Chocolate Truffles from @coconutandbliss are sure to impress your guests!
- 1 1⁄2 cups almond meal
- 1/4 tbsp buckwheat flour
- 2/3 cup cacao powder
- 2 tsp baking powder
- 4 organic, free range eggs (or chia eggs if vegan)
- 2 tsp bean vanilla powder
- 1/2 cup coconut oil, melted
- 1/3 cup coconut sugar
- 2 tsp mesquite (optional)
- 3 tbsp almond (or macadamia) but- ter
- 1⁄2 cup coconut milk (or milk of choice)
- 1⁄2 cup hot water
- ½ cup cashews, soaked
- ½ cup macadamias soaked,
- ¼ cup coconut milk
- 1 tbsp water (if required for consistency)
- 2 tbsp pure maple syrup
- 1 tsp beetroot powder Mint leaves, to serve
- Preheat the oven to 160 de- grees celsius.
- Place all ‘brownie’ ingredients into a mixing bowl (except for extra water). Stir until well combined.
- Pour into a small to medium rectangular tin lined with baking paper.
- Bake for 20-30 minutes or until just cooked.
- Once cooled, crumble and place in a food processor with the extra water. Add a little at a time until the mixture comes together.
- Roll into balls (about 2 tablespoons per ball) and place in the fridge.
- For the topping, place the cashews, coconut milk, water and maple syrup in the blender. Blend on high speed until very smooth.
- Remove about 1-2 tbsp of the mixture into a small bowl and stir in the beetroot powder to make a ‘red’ cashew cream.
- Place a teaspoon of the ‘white’ cashew cream over each individual truffle and place back in the fridge
- Using the end of a spoon, place a dot of the ‘red’ cashew cream on top of the truffle and some mint. Alternatively use chopped up goji berries.
Creator of the recipe: @coconutandbliss
Recipe Yield: 14
Prep Time: 20 minutes
Cook Time: 10 minute