Vegan Macadamia Bliss Truffles
If you are from Germany, like me, you might now the “Raffaello” truffles. I must admit, I was highly addicted to them, especially in the summer time, when I would store them in my fridge. Since a long time, I had planned to “veganize” them and finally I can share my recipe with you! When I offered them to Ben the first time, he became silent and couldn’t stop smiling. I must say, I can enjoy 2-3 truffles and am satisfied, since they are rich in texture and taste and we all know that moment, when pleasure turns into suffering, right? :-)
Vegan Macadamia Bliss Truffles
Besides resting one hour in the fridge in between, they are quickly made:
Ingredients:
1 1/2 cups dried shredded coconut
1/2 cup macadamia nuts (raw) (ordered at amazon)
1/4 cup cocoa butter chips (by Koro over amazon)
3 Tbsp powdered sugar (organic, or stevia)
1/2 tsp vanilla extract
blanched almonds (or regular raw almonds)
1 cup dried shredded coconut for rolling
Directions:
1) Add macadamia nuts, 1 1/2 cup shredded coconut in your food processor and mix until it turns into a creamy paste.
2) Melt your cacao butter - I used a Bain Marie - and add it into the mix, together with your powdered sugar, vanilla extract and sea salt.
3) Mix once more to combine and transfer everything into a wide bowl and place in the fridge to chill for about one hour or until the center is firm to the touch.
4) Prepare a small bowl with 1 cup of shredded coconut.
5) Remove your mixture from the fridge and use a tablespoon to scoop out the desired amount. Place an almond in the middle and form a ball in your hands. Do not roll them too long since the warmth from your hands will make them melt.
6) Roll to coat in your shredded coconut and set on a serving plate. Keep rolling, I got 12 truffles out of the amount.
7) Place them back into the fridge for 15 minutes and serve directly or store them in the fridge. Ben prefers them at room temperature, but I prefer them right from the fridge! So you can adjust according to your preferences and store them for 3-4 days at room temperature and 4-5 days in the fridge.
Bon appétit!
Made with Love by Jennifer
PS: Please find the German version on my Instagram.
