Vegan Chocolate Truffles with Red Wine

By Brian Lemay 2 comments


Hi! This is Nele from Nutriplanet! I’m
here to create healthy plant-based recipes and meal plans for those on
restricted diets like Candida diet. Have you already downloaded my free guide to
Candida overgrowth? It’s all about symptoms, causes, testing and treatment —
the whole nine yards! Today we are going to make rather unconventional vegan
truffles with red wine! As you may notice I simply can’t wait to bite into one
already! Those vegan truffles make a decadent chocolate treat for any festive
occasion! Okay, without further due let’s make those soft, chewy, chocolatey and
absolutely irresistible red wine vegan truffles that my 9-year-old is so in
love with! First, we want to get rid of the alcohol in wine. So, bring it to
boil, reduce heat and simmer on low for 25 minutes. Stir occasionally. Then, turn
off the heat and let sit for another 10 minutes. 1 cup of red wine yields only
about 4 tablespoons of wine concentrate. All the alcohol should be evaporated by
now. I used my nose as a lighthouse — if I was
still able to sniff alcohol vapours, I kept on going. While the wine is
simmering, throw together the other ingredients: nut butter
(I used tahini and cashew butter), powdered xylitol (you can easily mill
regular xylitol yourself) or use other sweetener; carob powder or a blend with
cocoa powder, and finally coconut flour. Now, add 2 tablespoons of wine
concentrate and mix until you have homogeneous batter.
I boiled a larger quantity of wine because when I tried with half cup, I
ended up with only one teaspoon of concentrate! I guess it’s better to have
some left over rather than being short! Alternatively make double batch of
truffles to use up all the concentrate or store the leftover wine in fridge for
the next batch. Cool the filling for 15 minutes before you continue. Next, in a
double boiler, melt the dark chocolate. I myself used my carob chocolate candies.
I’d suggest taking about 100 gram bar to be able to coat
the truffles conveniently. Later I’ll show you what to do with leftovers. Let the
melted chocolate firm up a bit to make it thicker. When the filling batter is
cooled, shape 8 round truffles with your hands and place them on a plate.
Each truffle will weigh about 20 grams. If you wish, cool them in fridge before
you start coating — I’d recommend this, if it’s very warm inside. Now,
one-by-one drop each truffle into melted chocolate and using a spoon or fork
coat it well. Then, with the help of the fork, lift it up, let the excess chocolate
drip back into the bowl and place the truffle onto plate. To have a thicker
layer of chocolate, let the first coating firm up a bit and coat them once more.
You may repeat this process for as many times as you like. If you see that your
truffles are sitting in a pool of melted chocolate, like I have here, you may
consider transferring them to another plate using the help of two forks.
Finally, refrigerate the truffles for at least an hour before serving. And nothing
goes wasted! As you can see I indulged in those pools of chocolate! Transfer any
leftover chocolate into silicone candy moulds, refrigerate and use up in any way
you prefer! Those 3 babies here are my leftover chocolate from the last
batch of truffles with some wine concentrate — highly recommended! You could
make the cooled truffles a bit more festive by sprinkling some beetroot
powder on them or pink Pattaya powder or anything you prefer really! Now, I’ve been
waiting for this moment! Biting into this soft, chewy and chocolaty truffle that
has a hint of red wine! Do you think I can keep it to one piece? Those vegan
truffles make a decadent chocolate treat for any festive occasion like Mother’s
Day or Valentine’s Day! Sending you lots and lots of good thoughts and vibes! YOU
can give me your best in the comments below! I’ll be here creating new
delicious and healthy recipes! So, if you want to fill your body with nutritious
food, join this community by subscribing!

2 Comments

Lynn BW

May 5, 2019, 1:41 pm Reply

Wow, I must make these! You make it look so easy but food presentation is an art and you are definitely a food artist. Thank you!

Andrea Belanus

May 5, 2019, 3:50 am Reply

Omg!! I cannot wait to make these!!

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