Vegan Chocolate and Liquorice Truffles

Vegan Chocolate and Liquorice Truffles | A Dutchie Baking

 

Chocolate and liquorice: it’s a bit of a contested flavor combination! But trust me, it works. I was quite skeptical at first, but when I had my first bite out of a chocolate and liquorice bar, I was sold. It’s actually a pretty common combination in Scandinavia, where I recently visited a liquorice store. Yes that’s right, a liquorice store. They know what’s up. I also bough a liquorice cookbook which contains recipes with shrimp to sugar. I know, the shrimp thing sounds pretty gross. I’m quite glad I’m a vegetarian..

Vegan Chocolate and Liquorice Truffles | A Dutchie Baking

Anyway, with these truffles, you can try out this daring combination. It’s not too overpowering at all and you can easily share these with friends. I’m sure it would be a hot topic if you’d bring them to work, school or a party. Oh and you won’t break your diet too heavily with these either, as they’re made with dark chocolate, cashews and dates instead of sugar! They’re vegan too, which is always a nice bonus.

Do you dare?

Vegan Chocolate and Liquorice Truffles | A Dutchie Baking

 

Vegan Chocolate and Liquorice Truffles

Source: Lakrits – Elisabeth Johansson

Makes about 20 truffles (mini cupcake liner size)

Tools: food processor with blade attachment

Ingredients:

12       soft pitted dates
200    grams cashew nuts
3         tablespoons unsweetened cocoa powder
1         tablespoon soft coconut oil (you could also use a type of butter if preferred)
1         teaspoon raw liquorice granulate or salty liquorice powder (I used this brand, you can also grind up raw                                                                                                                                       liquorice/”laurier” yourself)

50      grams + 150 grams (vegan) dark chocolate (56-70%)
2        teaspoons raw liquorice granulate

mini cupcake liners

1. Leave the dates to soak for 10 minutes in cold water, then drain and dry.

2. Process the cashew nuts until they are very fine, then add the dates and process again until very fine. Lastly, add the cocoa powder, 1 teaspoon liquorice granulate and coconut oil and mix until you have a sticky mass. Cover with cling film and chill for 30 minutes.

3. Roll mixture into 15 grams balls.

4. Chop 50 grams of chocolate very finely and mix with 2 teaspoons liquorice granulate on a plate. Chop up the rest of the chocolate and melt au bain marie. Roll balls through molten chocolate first, then through chopped chocolate mixture. Place in liners and leave to set before serving.

These truffles can be kept in a closed container in the fridge for several weeks.

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