Indulge in these decadent vegan truffles infused with the rich flavor of black raspberry liqueur, coated in a crunchy layer of freeze-dried berries and dusted with cocoa powder.
Ingredients: 200g vegan dark chocolate, chopped. 1/2 cup full-fat coconut milk. 2 tbsp maple syrup. 1 tbsp black raspberry liqueur. 1/2 cup freeze-dried berries, crushed. 1/4 cup cocoa powder, for dusting.
Instructions: The coconut milk should be heated in a small saucepan until it starts to simmer. Taking it off the heat, add the chocolate chips and mix until smooth. Add the black raspberry liqueur and maple syrup and mix well. Put the mixture in a bowl and put it in the fridge for one to two hours, or until it gets firm. With a small spoon or scoop, roll the mixture into balls and put them on a baking sheet lined with parchment paper. Crush the freeze-dried berries and coat each ball with them. Put the truffles back in the fridge for another 30 minutes. Add more chocolate to the truffles by rolling them in cocoa powder before serving.
Prep Time: 20 minutes
Cook Time: 0 minutes
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