Typically
chocolate truffles are considered a cheat meal and super indulgent because they
are made with heavy cream to make the ganache filling! But for those of us on a
health kick following a dairy-free or paleo diet, we have ensured you get your
chocolate craving satisfied with these truffles that substitue heavy diary
cream with either almond or coconut milk.
Take
a walk on the dark side of healthy indulgance and you won’t be able to go back
– we bet that you won’t be able to stop at just one melt in your mouth truffle!
How can it be, when it’s melted chocolate and roasted hazelnuts!!!
Get
cooking now!
Ingredients:
·
1cup
almond milk (can substitute with coconut milk as well)
·
1 Tbsp
maple syrup (You can add more depending on how indulgent you want the recipe to
be)
·
1 tsp
vanilla extract (optional)
For the coating:
·
1 cup
roasted chopped hazelnuts
·
Dash
of cinnamon powder
Method:
1. In a
large skillet, heat the almond milk, chocolate and maple syrup.
2. Stir and
mix until combined.
3. Remove
mixture and set the bowl in the fridge for 2-3Hrs, until firm.
3. Roll the
mixture into balls. TIP: You could also
use a melon baller to get evenly-sized truffles.
4. Cover the
balls in cocoa powder and cinnamon by rolling them in it by hand.
5. Roll each
ball in a bowl of roasted chopped hazelnuts, pressing on the hazelnut pieces as
you go. Place on a baking tray lined with parchment paper, then repeat for all
the remaining truffles. Place in the fridge for at least an hour to harden.
5. When the
truffles are firm, you could dip the truffles in melted chocolate one by one,
working quickly. Leave to set in the fridge for 10-15 minutes, then serve!
(Optional)
These
healthy truffle balls can be stored in an airtight container and can be your
muse for indulgence as and when you like. Get the ingredients for this recipe
at Nature’s Basket. Shop online or find the nearest store on bit.ly/2llpwU0