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Festive orange and cranberry truffles - Vegan

Ingredients

  • 125 g of dark chocolate (70% cocoa solids)
  • ½ cup of coconut milk
  • 1 tsp coconut oil
  • 2 tbsp / 30 ml maple syrup
  • 2 tbsp / 30 ml fresh orange juice
  • 2 tbsp Lio Licious sliced cranberries, chopped finely
For decorating
  • 2 tbsp cocoa
  • 2 tsp ground cinnamon
  • 200g dark chocolate

Method

  1. Chop 125 g of chocolate and put all the pieces in a large bowl.
  2. Gently heat up coconut milk in a microwave– don’t let it boil. Add in coconut oil, maple syrup and orange juice.
  3. Pour hot coconut milk mixture over broken up chocolate. Whisk it until combined into a silky smooth chocolate cream.
  4. Add the chopped cranberries and mix into mixture.
  5. When the mixture cools down, leave it in the fridge for a few hours (or overnight) until it has hardened.
  6. Scoop out a teaspoon of the thickened mixture at a time and roll into balls.
  7. Mix 2 tsp of cinnamon with 2 tbsp of cocoa in a shallow bowl and roll the truffle balls in this mixture until evenly coated.
  8. Melt 200g dark chocolate and dip half of the balls into it, using two forks to lift out and place on a sheet of parchment paper.
  9. Leave to harden.
  10. Store in an airtight container in the fridge.