So having decided to make the Christmas presents this year, I have way more stress than normal!!! Yes Pinterest is great for inspiration but crap at actually sourcing things!! Anyway I digress- chocolate box. I have been enjoying making healthy chocolates as most have you have seen. I also have felt so good being dairy and gluten free for the best part of the year that I wanted to try making some dairy free truffles. I have never made a truffle in my life so this was a bodge job gone good. I mean very good- these are some tasty chocs. Super easy to make. This recipe is gonna make me 17 boxes (probably less due to creative sampling- lets say 10 boxes really!!)
Technically some of the chocolate I have used is not dairy free but that’s just for the outside so not really necessary. Add more cacao to your ‘Elixir of Life’ to make it really rich.
So most have been adapted from this mix I like to call my ‘Elixir of life!’
1 can of coconut milk- I tried the whole put it in the fridge for it to separate and it didn’t so I just used the whole can!
1/2 cup cocoa butter
3-4 heaped tbs raw cacao powder
1 tsp maple syrup (as I was out of coconut nectar and iherb aren’t delivering till tomorrow and I have no patience!)
2-3 drops vanilla essence (all the essences I used are by Medicine Flowers)
So I wizzed this up and refrigerated it thinking it may get solid and it went at best chocolate moose! So because these have got an airplane ride to get through I had to thicken it to ball it up somehow! That’s where the nuts come in!
Meanwhile I am soaking 1/2 cup raisins in some dark rum for the coconut balls and mixed peel, candied cherries and raisins and dried cranberries in tokay for the Christmas pudding marzipan balls (at least overnight is best)
Almond banoffee pie
1 cup of ground almonds (I use my dried ones from making my almond milk)
1 ripe banana
Medicine flower banana essence (to taste and optional)
Baileys Creme Caramel flavour (to taste I used about 1/2 shot and a bit more 😉 )
1 tbs coconut mana
4 tbs if the ‘elixir of life)
1 bar of endangered species chocolate (or for dairy free ground almonds and cacao for rolling)
If you are using whole almonds blix them up till just before it hits almond butter. So they are ground and getting sticky. Add the banana and mash with a fork, add the rest I the ingredients to taste and leave the coconut flour to turn it into a bit more dough like. Roll into balls and place in freezer. Next day roll in milk chocolate (or to keep dairy free ground almond and cacao powder).
The next few are similar-
1 cup of pistachio nuts (raw and unsalted)
Medicine flowers mint essence to taste
5-6 tbs of the ‘elixir of life’
1 bar of 85% chocolate (I used green and blacks)
This one needs less flour as its less wet. But add, mix and taste as you go. Ball up, freeze. I rolled these in 85% dark chocolate with a little coconut oil mixed in.
1 cup raw hazelnuts
1/2 cup dried cranberries
1-2 tbs coconut mana
5/6 tabs elixir of life
Pinch pink Himalayan rock salt (or sea salt)
Cacao to roll in
Second verse- same as the first. Whizz hazelnuts and cranberries together. Mix everything else leaving coconut flour till end to soak up extra moisture ready to ball up. Rolled in raw cacao powder.
Cashew, Raspberry and White Chocolate
1 cup raw cashews
2 tbs coconut mana
Medicine Flowers Raspberry and also Vanilla
Pinch of salt (as above)
5/6 tbs of ‘Elixir of life’
2 bars of white chocolate
So as before whizz the nuts and in a bowl with the mana, Elixir, then add the other ingredients except the fresh raspberries. The raspberry essence should be used sparingly as it just makes the taste of the fresh raspberry pop! Add the coconut flour to soak up excess moisture. Add a little at a time. Ball, freeze. White chocolate is hard to melt- excessive heat makes it thicker so take off the heat and stir and return. Take your time, have patience (what I keep telling my daughter possibly as I constantly need to hear it myself!
Marzipan Christmas pudding
Now I have made marzipan before but since it contains raw eggs I didn’t feel comfortable making it for other people to consume in a weeks time so I bought it. In an ideal world I would have searched for an egg free recipe and if anyone has one please share it with me.
Handful of glacé cherries, mixed peel, dried cranberries and raisins soaked at least overnight in Tokay.
Drained liquid from above
About a cup Ground almonds (again leftover from almond milk- if anything this may get some of you making almond milk!!)
1 bar of green and blacks maya gold chocolate
By far the sweetest one of the bunch. Put the marzipan in a bowl and add drained fruit. Using a bit of the liquid and some elbow grease (mine’s called Niall!) mix the two together. It takes a strong wooden spoon and man! Add the drained liquid bit by bit to help make the marzipan more pliable. It is then super sticky. Add ground almonds to counteract the sweetness and some coconut flour (although not much as its always going to be sticky and too much flour will make it chalky.) work quick while balling this one you don’t want it on your hands for too long. I used green and blacks maya gold cause I like the spicey notes. But 85% would be really nice too
Rum raisin coconut balls
Made exactly like the coconut bounty balls I made see here
But I added medicine flowers rum essence and a rum soaked raisin to the middle while rolling. Add some of the drained rum liquor if you like or soak the raisin in coconut water if you want this alcohol free. Roll in 85% chocolate as before
Phew sorry it’s rough and ready and without pictures the right way round! but I wanted it out there… Merry Christmas xxxx
Also below is where I got some inspiration and sound good too.