Tis the season to indulge and here we have the most delicious dairy and gluten-free chocolate truffle recipe to share with you, not only are they delicious but they also could make the perfect edible gift!
Our Macadamia Oil gives these truffles a beautifully rich and nutty infusion, leaving you wanting more and more and more… it’s a good job they’re super easy to make!
250 ml coconut milk
300 g dairy-free dark chocolate
3 tablespoons Mokhado Macadamia Oil
1 teaspoon vanilla bean paste, or vanilla extract
1 handful of desiccated coconut
1 handful of mixed nuts, such as pecans, hazelnuts, macadamias
2 tablespoons quality cocoa powder
Pour the coconut milk into a small pan and heat through over a low heat.
Snap the chocolate into a bowl and add the macadamia oil, then pour over the coconut milk and stir gently to combine.
Stir in the vanilla, then cover the bowl with clingfilm and place in the fridge to set for at least 4 hours.
When the truffle mixture is almost set, toast the desiccated coconut in a frying pan over a medium heat for a couple of minutes, or until lightly golden, then tip onto a plate.
Return the pan to the heat, then toast the nuts for 2 minutes, or until golden. Leave to cool for a few minutes, then finely chop and place onto a second plate.
Spread the cocoa powder over a third plate.
Using a teaspoon, scoop out small balls of the truffle mixture and roll in the palm of your hands, placing them onto a tray as you go. It’s totally up to you how you decorate them – roll the balls in the toasted coconut or chopped nuts, or simply roll them in cocoa powder.
Put the decorated truffles to the fridge to firm up, then serve, or wrap beautifully and give them as tasty edible gifts!