So it’s Valentine’s Day tomorrow, and this year I decided that instead of going through all the faff of making something decadent and swoon-worthy (like my previous Black Forest Chocolate Fondant’s), I’d make something super easy that didn’t require too many ingredients but still tasted good.
Such a romantic.
Tbf, these chocolate truffles are delicious and would definitely make a really cute gift to give to someone you love! Or yourself. It’s important to love ourselves too, right?
Shameless sexy photo of melted dark chocolate. Standard.
Nutty Chocolate Truffles
- 200g walnuts
- 100g desiccated coconut
- 2tbsp cocoa powder
- pinch of salt
- 1tsp vanilla extract
- 2tbsp almond butter
- 4tbsp maple syrup, plus 1tbsp for the chocolate coating
- 200g dark chocolate
- 1tbsp coconut oil
- Optional toppings: desiccated coconut, freeze dried berries, chopped walnuts
- Blitz up the walnuts and coconuts in a blender/food processor to a fine crumb consistency.
- Add the cocoa powder, salt, vanilla, almond butter, and maple syrup and mix till throughly combined.
- Refrigerate for 30 minutes to firm up a little.
- Roll into bite sized balls and place on a cling film lined baking tray.
- Refrigerate for another 30 minutes.
- Break the dark chocolate into small pieces and place in a heatproof bowl. Microwave in 30 second bursts (stirring in between) till the chocolate is melted.
- Add the coconut oil and maple syrup and mix.
- Dip each ball into the chocolate to coat and set on another cling film lined tray.
- Sprinkle with any toppings you may want, then refrigerate till the chocolate has set.