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Monday, 27 February 2017

CHOCOLATE TRUFFLES.


I put my own spin on this recipe. If reading isn't your thing (no judgement here) then you can click here to watch me make these beauties and talk you through it.

INGREDIENTS
Oreos (mint, regular & golden).
Alpro custard.
Dark chocolate.
Coconut oil/baking paper.
Almond butter (optional).
Flour/icing sugar (minimal & optional).


METHOD
Blend all Oreos in food processor until finely ground. 

Set aside some of the Oreo crumbs for use later.

Transfer to large bowl & add wet ingredients (almond butter & custard).

If mixture is too wet, add flour, ground almonds or icing sugar. Mix well.

Line tray with coconut oil or a sheet of parchment. 

Shape mixture into balls, place onto tray and put into a freezer to chill for 30 minutes.

Whilst chilling, melt chocolate ontop of a pan of boiling water. Stir constantly until completely melted.

Remove tray from freezer. Using a fork or kebab stick, dip each ball in chocolate and allow the excess to drip off. Before the chocolate sets, roll each truffle in the Oreo crumbs and leave to set on a sheet of baking paper. 

Store in fridge or freezer and consume within 6 days.



Remember you don't always need to go food shopping to get ingredients to follow a recipe, you can switch things out to make use of foods that may otherwise go to waste! Simple switches save money and save food. All good stuff.

#CRUELTYFREECLUB.

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