Description
Those vegan truffles with red wine make a decadent chocolate treat for any special occasion, like Mother’s Day or Valentine’s Day.
Ingredients
Scale
- 1 cup (250g) dry red wine
- 100g (3.5oz) additive-free nut butter at room temperature
- 2 tbsps. (18g, 0.63oz) powdered xylitol or 6 drops of liquid stevia
- 2½ tbsps. carob powder
- 1 tbsp. coconut flour
- Pinch of Himalayan salt or sea salt
- Dark chocolate or carob chocolate for coating
Instructions
- Start by bringing the red wine to boil, reduce heat and simmer for 25 minutes, stirring occasionally. Then, turn off the heat and let sit for another 10 minutes. You’ll end up with about 4 tablespoons of wine concentrate, but will only use half in the recipe. All the alcohol should be evaporated by now. I used my nose as a lighthouse – if I was still able to sniff alcohol vapours, I kept on simmering.
- While the wine is simmering, gather the other truffle ingredients and throw them into a bowl: nut butter (warm it up, if you stored it in the fridge), powdered xylitol (or mill regular xylitol yourself), salt, carob powder and coconut flour.
- Now, pour 2 tablespoons of wine concentrate over truffle ingredients and mix until you have homogeneous batter. Refrigerate for 10-15 minutes.
- Next, in a double boiler, melt the dark chocolate. I’d suggest taking about 100-gram (3.5oz) bar to be able to coat the truffles conveniently. You’ll have leftovers though. Let it cool a bit to make it thicker.
- When the batter is cooled, shape 8 round truffles with your hands and place them on a plate (parchment lined, if you prefer). Each truffle will weigh about 20 grams (0.7oz). If you ate quite a bit of batter during the process, you’ll end up with fewer truffles ?
- Next, one-by-one, drop each truffle into melted chocolate and, using a spoon or fork, coat it well. Then, with the help of the fork, lift it up, let the excess chocolate drip back into the bowl and place the truffle onto plate. To have a thicker layer of chocolate, let the first coating firm up a bit and coat them once more. You may repeat this process for as many times as you like. If you see that your truffles are sitting in a pool of melted chocolate, you may consider transferring them to another plate using the help of two forks. Two coatings will use up about 35 grams of chocolate.
- Finally, refrigerate the truffles for at least an hour before serving. For a festive look, I sprinkled some beetroot powder on the chilled truffles.
Notes
I boiled a larger quantity of wine because when I tried with ½ cup, I ended up with only one teaspoon of concentrate! I guess it’s better to have some left over rather than being short ? Alternatively, make double batch of truffles and use up all the concentrate. Or store the leftover wine in fridge for next batch.
Storing
Fridge: 1 week
Freezer: 1 month
You’d get 1.6 GL points
- Prep Time: 45 minutes
- Category: Desserts
Nutrition
- Serving Size: 1/8
- Calories: 117 kCal
- Sodium: 65.1mg
- Fat: 8.8g (68% of kcal)
- Carbohydrates: 8g (27% of kcal)
- Fiber: 2.7g
- Protein: 3.2g (11% of kcal)
