First things first: some bad news… I accidentally broke my Lent resolutions.
I honestly mean it when I say it was accidental — for a moment, it just slipped my mind. I started a two-week work placement this Monday and during the first meeting that day someone brought a box of chocolates and kindly offered me one. I was nervous about fitting in and making a good impression so my first reaction was to say ‘thank you’ and take a dark chocolate… and as I popped it into my mouth, thought to myself ‘I’m not supposed to have this!’
But I don’t want to let that get me down — I’m going to keep trying my best to resist chocolate temptation (it’s everywhere in the office!!!). In the meantime, here is another chocolate recipe that I made a while ago; it’s perfect for Easter if you’re going to have a (vegan) Easter Egg Hunt 🙂
Goji berries hazelnut truffle…
Salted hazelnut chocolate truffle…
Cinnamon hazelnut chocolate truffle…
Makes 8 small truffles
Takes 15 minutes to prepare + refigerating
2 tbsp hazelnut butter
2 tbsp cacao powder
1/2 tbsp almond flour (ground almonds)
1 tbsp agave nectar
Melted raw chocolate sauce to cover: 1 tbsp cacao powder,
1 tsp agave,
1 tbsp melted cacao butter
toppings: goji berries, coarse salt, cinnamon, …
Combine the ingredients for the truffles in a mixing bowl; it might be easier to use your hands for this. It should be a pretty tough dough. Roll the dough into small balls, half the size of a golf ball. Refrigerate for at least an hour.
Melt the cacao butter in a bowl over a pot of hot water. Stir in the cacao powder and sweetener. Pour over the truffles, add the topping(s) of your choice and refrigerate for at least an hour.