It’s hard to miss that it’s Valentines Day today, so what better way to celebrate than with some indulgent and delicious Chocolate Truffles.
Celebrated for many years the world over, the 14th February, or rather, Valentine’s Day is famous for the buying and giving of gifts to loved ones to celebrate your love for each other.
From the beginning of the new year, shops are packed full of cards, teddy bears, printed mugs and bottles of fizz in the hope of getting you to buy their wares.
But for me, a hand made gift means so much more because of the care and attention involved.
I worked with Splenda at the beginning of the year to create a breakfast alternative following my visit to their sweet school, and came up with a Breakfast Granola Pot which has proven to be really popular!
They recently got in contact to share with me their Vegan Chocolate Coconut Truffles, and I simply had to share them with you. Not only are they incredibly tasty, but they also don't have as much sugar content as other truffles. To me, that's a win win straight away. More chocolate, and less of the guilt. Happy days!
These beauties would be absolutely perfect as a last minute Valentines gift, and would make a great project for little ones to help with as it’s Half Term too!
This recipe will make 12 delectable truffles!
So go on, what are you waiting for?
You will need:
- 3 tbsp of sunflower oil
- 3 tbsp of coconut milk
- 55g dairy-free chocolate
- 5½ tbsp SPLENDA® Granulated
- 140g fine coconut
- 55g dairy-free cocoa powder to dust
Add the sunflower oil, coconut milk and dairy-free chocolate to a saucepan over a medium heat and allow to melt.
Then add the SPLENDA® Granulated and fine coconut and stir until well combined.
Remove from the heat and leave to cool slightly before rolling into 12 balls – you may find that using a little sunflower oil to coat your hands will stop the balls from sticking to you.
Place on a baking tray covered with greaseproof paper and leave to set in the fridge for 1-2 hours.
Add the cocoa powder to a small bowl, remove the balls from the fridge and place a ball into the bowl to coat with the cocoa powder, before placing back on to the baking tray. Repeat for all 12 balls.
Return the balls to the fridge for a further hour or so to allow the balls to firmly set.
Serve in a presentation box if they are for a present, or simply tuck in!
(NB: This article is in collaboration with Splenda but all thoughts are my own)
As if that wasn't enough, we've joined forces with our favourite free from gang to bring you #FreeFromValentines a whole collection of incredible recipes for you all to try!
Here's what's included:
Vegan Aquafaba Pavlova with Coconut Cream and Berries Mandy at Veggielicious
Decadent Chocolate Roulade with Coconut Cream from Laura at Dairy Free Kids
Healthy Homemade Chocolate Waffles from Eva at The Healthy Tart
The Best Gluten-Free All Butter Shortbread from Vicki at The Free From Fairy
Chocolate Layer Cake from Kate at Gluten Free Alchemist
Creamy Vegan Tiramisu Dessert (Top 14 free) from Midge at Peachicks Bakery
Vegan Valentines Biscuits from Emma at Free From Farmhouse
Raspberry Coconut Dark Chocolate Hearts from Nova at Cherished by Me
Fruit and Nut Chocolate Truffles from Rebecca at Glutarama
His & Hers Vegan Valentine Parfaits from Jo at Modern Food Stories
Allergen Free Valentines Day Biscuits from Lauren at Dilan & Me
More still to come from:
Jenna at A Balanced Belly
Nina at Eat Allergy Safe
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