Ingredients
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the cake mixture (makes 24 small truffles):
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1 cup whole wheat flour
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1/2 cup oats
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1 tsp baking powder
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1/2 tsp salt
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1/4 cup coconut oil, melted
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1/4 cup maple syrup
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1/4 cup unsweetened applesauce
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1 tsp vanilla extract
Directions
Sub-title: A delicious and easy to make truffle recipe inspired by the African savannah!
Description: These bite-sized truffles are not only beautiful but also packed with exotic flavors from various African countries. Made without dairy, eggs, or refined sugar, they’re perfect for any vegan occasion!
Ingredients:
For the cake mixture (makes 24 small truffles):
* 1 cup whole wheat flour
* 1/2 cup oats
* 1 tsp baking powder
* 1/2 tsp salt
* 1/4 cup coconut oil, melted
* 1/4 cup maple syrup
* 1/4 cup unsweetened applesauce
* 1 tsp vanilla extract
Instructions:
1. Preheat your oven to 350°F (180°C) and line a mini muffin tin with paper liners.
2. In a large bowl, whisk together the dry ingredients: flour, oats, baking powder, and salt.
3. Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the chocolate chips.
4. Divide the batter evenly among the prepared muffin cups (about 1 tablespoon per cup).
5. Bake for 10 minutes or until a toothpick comes out clean. Let cool completely.
For the ganache filling (filling for 12 truffles):
* 1/4 cup dark chocolate chips (60% cacao or higher), divided
* 1/4 cup unsweetened non-dairy milk (such as almond, soy, or cashew milk)
Instructions:
1. Melt half of the chocolate chips in a double boiler or heatproof bowl set over simmering water.
2. Whisk in the non-dairy milk until smooth. Remove from heat.
3. Allow the mixture to cool slightly, about 10 minutes. It should still be warm when you spoon it into the cooled cake crumbs.
For the coating (coating for all 24 truffles):
* 1/4 cup cocoa powder
* 1/4 cup confectioners’ sugar
Directions:
1. Place the cocoa powder and confectioners’ sugar in separate shallow bowls. Set aside.
Note: You can prepare the cake and fillings ahead of time and store them in the refrigerator for up to a week. Simply bring them back to room temperature before assembling the truffles.
To assemble the truffles:
1. Scoop out the center of each cooled cake using a melon baller or a teaspoon. Discard the scooped-out centers.
2. Roll the remaining cake crumbs into balls, roughly 1 inch (2.5 cm) in diameter.
3. Using two forks, gently push the ends of the fork through the ball to create a hole. This will help the ganache mixture flow inside more easily.
4. Spoon a small amount of the cooled ganache filling into the hole of one cake crumble ball.
5. Gently press another cake crumble ball on top of the filled ball to form a tight seal.
6. Roll the filled and sealed balls in the cocoa powder to coat evenly.
7. Place the finished truffles on a parchment-lined plate or tray.
Serve immediately or store in an airtight container in the refrigerator for up to 1 week. Enjoy!
Nutrition Facts (per serving):
Calories: 120 kcal
Total Fat: 7 g
Saturated Fat: 4 g
Cholesterol: 0 mg
Sodium: 20 mg
Total Carbohydrate: 21 g
Dietary Fiber: 3 g
Sugars: 11 g
Protein: 2 g
Note: The nutrition facts may vary
Steps
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1
Done
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Preheat your oven to 350°F (180°C) and line a mini muffin tin with paper liners. |
|
2
Done
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In a large bowl, whisk together the dry ingredients: flour, oats, baking powder, and salt. |
|
3
Done
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Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the chocolate chips. |
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4
Done
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Divide the batter evenly among the prepared muffin cups (about 1 tablespoon per cup). |
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5
Done
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Bake for 10 minutes or until a toothpick comes out clean. Let cool completely. For the ganache filling (filling for 12 truffles): * 1/4 cup dark chocolate chips (60% cacao or higher), divided Instructions: |
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6
Done
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Melt half of the chocolate chips in a double boiler or heatproof bowl set over simmering water. |
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7
Done
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Whisk in the non-dairy milk until smooth. Remove from heat. |
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8
Done
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Allow the mixture to cool slightly, about 10 minutes. It should still be warm when you spoon it into the cooled cake crumbs. For the coating (coating for all 24 truffles): * 1/4 cup cocoa powder Directions: |
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9
Done
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Place the cocoa powder and confectioners' sugar in separate shallow bowls. Set aside. Note: You can prepare the cake and fillings ahead of time and store them in the refrigerator for up to a week. Simply bring them back to room temperature before assembling the truffles. To assemble the truffles: |
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10
Done
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Scoop out the center of each cooled cake using a melon baller or a teaspoon. Discard the scooped-out centers. |
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11
Done
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Roll the remaining cake crumbs into balls, roughly 1 inch ( |
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12
Done
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Using two forks, gently push the ends of the fork through the ball to create a hole. This will help the ganache mixture flow inside more easily. |
|
13
Done
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Spoon a small amount of the cooled ganache filling into the hole of one cake crumble ball. |
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14
Done
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Gently press another cake crumble ball on top of the filled ball to form a tight seal. |
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15
Done
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Roll the filled and sealed balls in the cocoa powder to coat evenly. |
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16
Done
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Place the finished truffles on a parchment-lined plate or tray. Serve immediately or store in an airtight container in the refrigerator for up to 1 week. Enjoy! Nutrition Facts (per serving): Calories: 120 kcal Note: The nutrition facts may vary |
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17
Done
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Place the cocoa powder and confectioners' sugar in separate shallow bowls. Set aside. Note: You can prepare the cake and fillings ahead of time and store them in the refrigerator for up to a week. Simply bring them back to room temperature before assembling the truffles. To assemble the truffles: |
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18
Done
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Scoop out the center of each cooled cake using a melon baller or a teaspoon. Discard the scooped-out centers. |
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19
Done
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Roll the remaining cake crumbs into balls, roughly 1 inch ( |
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20
Done
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Using two forks, gently push the ends of the fork through the ball to create a hole. This will help the ganache mixture flow inside more easily. |
|
21
Done
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Spoon a small amount of the cooled ganache filling into the hole of one cake crumble ball. |
|
22
Done
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Gently press another cake crumble ball on top of the filled ball to form a tight seal. |
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23
Done
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Roll the filled and sealed balls in the cocoa powder to coat evenly. |
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24
Done
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Place the finished truffles on a parchment-lined plate or tray. Serve immediately or store in an airtight container in the refrigerator for up to 1 week. Enjoy! Nutrition Facts (per serving): Calories: 120 kcal Note: The nutrition facts may vary |
