Updated: Mar 22
So easy to make, so tasty and they look a real treat. Perfect as a Christmas sweet, you can garnish with salt flakes, chilli powder or sprinkle with finely chopped candy canes. You can also substitute the peanut butter with other nut butters, such as cashew or almond. For an Italian flavour, add a dash of amaretto.
Recipe by Nadia Fragnito
MAKES 12 BALLS | 15 MINUTES + chilling
¾ cup peanut butter ½ cup desiccated or shredded coconut ½ heaped cup almond meal ¼ cup rice malt syrup 1 teaspoon vanilla extract 150g vegan dark chocolate, broken into pieces (or try vegan white chocolate) Salt flakes, chilli powder or vegan candy canes to garnish
In a large bowl, mix together the peanut butter, desiccated coconut, almond meal and syrup until well combined. You may need to finish mixing with your hands and form into a dough.
Shape mixture into walnut shell-sized balls.
Place truffles onto a tray lined with baking paper. Place in the freezer while you melt the chocolate. In a bowl over a pot of simmering water on a low heat, melt the chocolate, stirring occasionally. You could also melt the chocolate in the microwave.
Once chocolate has melted, take truffles out of the freezer and roll them in the melted chocolate. I use two spoons to coat the truffle on all sides and then carefully lift the truffle out onto the baking paper. Repeat with remaining truffles.
Pour any remaining melted chocolate over the truffles, to coat more thickly.
Sprinkle each truffle with a pinch of salt flakes, chilli pepper or chopped vegan candy canes.
Return the truffles to the freezer and chill until firm.
Store in the fridge.