Silky no-bake truffles made with just a handful of ingredients. A spoonful of walnut oil gives them a sweet, nutty note.
Ingredients (serves about 16)
- 200g vegan dark chocolate (70%), finely chopped
- 100ml coconut cream, from a carton or tin
- 2 tbsp Cold-Pressed Organic Walnut Oil
- 1 tsp vanilla extract
- Pinch of sea salt
- 3 tbsp cocoa powder, for rolling
- 30g walnuts, finely chopped, for rolling (optional)
Method
- Put the chocolate in a heatproof bowl.
- Warm the coconut cream in a small pan until it just starts to steam. Do not let it boil.
- Pour the cream over the chocolate, leave for 2 minutes, then stir slowly from the centre until smooth and glossy.
- Let the mixture cool for 5 minutes, then stir in the walnut oil, vanilla and salt. Add the oil once it has cooled slightly, as it is not for heating.
- Cover and chill for 2 hours, until firm enough to scoop.
- Scoop teaspoonfuls, roll quickly between your palms, then roll in the cocoa or chopped walnuts. Chill for 20 minutes before serving.
Tips
- Keep in an airtight container in the fridge for up to 5 days. Take them out 10 minutes before serving.
- Check the chocolate label to make sure it is dairy-free.
- If the mixture looks split, whisk in a tablespoon of warm coconut cream.
About the Cold-Pressed Organic Walnut Oil
This organic walnut oil is cold-pressed from European walnuts without chemicals. It has a distinctive sweet, nutty taste and works well in dressings and dips as well as cold desserts like these. Store cool and dry, and use within 3 months of opening.
