Vegan White Chocolate Raspberry Truffles
These dairy free truffles are super easy to make and you don't have to coat but of course that just makes them extra yum :)
Ingredients
- 200 g NobleField Carrot Cake Slab
- 1/4 cup Coconut cream
- 1/4 cup Freeze-dried raspberries or fresh raspberries
- 1 tablespoon Coconut oil
extras
- 100 g NobleField White Slab if coating
- 20 g Pecan nuts to sprinkle
Instructions
Prepare the Raspberry Filling:
- In a food processor, blend the freeze-dried raspberries until they turn into a fine powder.
Melt the White Chocolate:
- Break the vegan white chocolate into small pieces and place in a heatproof bowl.
Heat the Coconut Cream:
- In a small saucepan, heat the coconut cream until it's warm but not boiling.
Combine Coconut Cream and White Chocolate:
- Pour the hot coconut cream over the white chocolate. Let it sit for a minute to melt, then stir until smooth.
Add Raspberry Powder:
- Stir in the raspberry powder until well combined.
Chill the Mixture:
- Place the mixture in the refrigerator for about 2 hours, or until it's firm enough to handle.
Shape the Truffles:
- Once the mixture has chilled, use a spoon or a melon baller to scoop out portions and roll them into small truffle balls.
Set in the Freezer:
- Place the truffles on a parchment-lined tray and put them in the freezer for about 20 minutes to firm up.
Coat with White Chocolate:
- Melt a bit more vegan white chocolate and dip each truffle into it, making sure they're evenly coated. Place them back on the tray.
Decorate (Optional):
- If desired, you can top each truffle with a extra pecan nuts
Final Chill:
- Return the tray to the freezer for another 10-15 minutes to set the coating.
Serve or Store:
- Once the coating is firm, your Vegan White Chocolate Raspberry Truffles