fab. vegan recipe: ‘Coconut truffles for World Vegan Day’

Posted on November 1, 2012


Today (1st November), Jacqueline Meldrum posted a fab. vegan recipe on her vegetarian Tinned Tomatoes web-site titled ‘Coconut truffles for World Vegan Day’.

‘… The first of November 2012 is World Vegan Day, the start of World Vegan Month. The first of November was chosen  for celebrating, as the coining of the term ‘vegan’ and the founding of the Vegan Society was in November 1944.

As I now have a vegan husband, it seemed fitting that I create a recipe for World Vegan Day.

The truffles were chocolatey, coconutty and sumptuous. Everything you want from a truffle …

Note to self, make a much bigger batch next time! …

These truffles are suitable for vegans, but no one would be able to guess they were. The are rich and chocolately with a coconut hit.
  • 100g dark chocolate, broken into pieces
  • 2 tbsp soy milk
  • 50g margarine (suitable for vegans)
  • 75g icing sugar
  • 75g desiccated coconut
  • enough coconut to coat the truffles and a shake of sprinkles to add colour
1. Melt chocolate in a bain marie (bowl over simmering water). Make sure the bottom of the bowl does not touch the water, as this would spoil the chocolate. You could also melt the chocolate at a low setting in a microwave.2. Stir in the margarine until melted, then add the milk, coconut and icing sugar. Mix until well combined and smooth.3. Once cool, roll into balls and roll each ball in coconut and sprinkles.4. Store the truffles in a container between layers of greaseproof paper. These will keep in a cool, dark place for up to a month.Notes: I made 14 truffles, but how many you make will depend on the size.
Total time: 15 mins
Yield: Make 14 truffles …’

Read the recipe, view image and add your comment online at www.tinnedtomatoes.com/2012/11/coconut-truffles-for-world-vegan-day.html#.UJK16q5Trt1


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