Tuesday, December 20, 2011

Fruitcake Truffles (vegan)

Oh the sun is shining and I'm up to my eyeballs in chocolate. This is going to be a good day!

Eyeballs, by the way, is Big A's favorite word. It could be worse: Little A can't stop talking about her penis. She doesn't believe me when I tell her she doesn't have one.

I promise you this recipe has neither eyeballs nor penises. In fact, they are vegan. I used Angela's basic truffle recipe from Oh She Glows ( and modified it a bit. There are a zillion ways you can make these to suit your fancy.

I made these for the girls' daycare teachers in lieu of the usual box of cookies or chocolate I buy. I figured home-made is more unique and special. And they deserve it. I don't know how they manage my children all day every day!

Because the school and daycare have a no-nuts policy, these are nut-free, but they would be great rolled in crushed almonds or pecans if you wanted.

2 cups good quality dark chocolate chips (I got mine at Bulk Barn)
3/4 cup coconut cream*
4 tbls agave syrup
1/2 tsp rum or vanilla extract
1/2 tsp salt
2 cups dried fruits (raisins, cherries, cranberries, apricots, etc.)
1/2 cup candied orange peel
1/4 cup cocoa powder

Melt chocolate in heat safe bowl set over simmering water (or double boiler if you have one). Remove from heat and stir until smooth. Stir in all remaining ingredients, except cocoa powder and refridgerate until firm. This took less than 2 hours for mine. Roll into small balls and then roll in cocoa powder. Store truffles in the refidgerator.

*Angela's recipe calls for scraping off thick surface from the top of a can of full-fat coconut milk. I didn't have any, so I mixed creamed coconut with hot water (about 1/2 cup creamed coconut with 3/4 cup water) and then measured out 3/4 cup once the coconut had dissolved and I had a thick coconut cream).

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