DECADENT VEGAN CHOCOLATE TRUFFLES
MAKES 16 TO 18 TRUFFLES
Coconut milk replaces heavy cream in these easy homemade chocolates. A touch of vanilla extract and an optional dash of
orange-flavoured liqueur give them a subtle yet sophisticated aroma. Do not use chocolate chips as they will not melt properly.
225 g. bittersweet chocolate, finely chopped
½ cup full-fat coconut milk
½ tsp. pure vanilla extract
½ tsp. orange-flavoured liqueur,
such as Cointreau, optional
1 pinch salt
¾ cup sweetened shredded coconut
⅓ cup unsweetened cocoa powder
UNSWEETENED COCONUT
MILK (FULL FAT)
Full-fat, unsweetened coconut
milk is meant for cooking or
blending rather than drinking.
In the can, the thick cream can
rise to the top and separate
from the milk if thickeners and
emulsifiers haven’t been added.
If you don’t intend to use the
cream, shake the can before
opening. Or chill the can, then
use the cream on top as you
would whipping cream.
USES:As a substitute for heavy
cream in sauces, soups, stews,
and desserts, or as a creamy
addition to smoothies or oatmeal.
LIGHT UNSWEETENED
COCONUT MILK
Light coconut milk is just a
diluted version of unsweetened
coconut milk. Some brands
have up to 60 per cent less fat
than their full-fat counterparts.
The consistency can be thinner
and sometimes cloudy in
appearance compared to full-fat
coconut milk.
USES:Soups, stir-fries, sauces,
smoothies, braising liquids, and
baked goods.REFRIGERATED COCONUT
MILK (OR DRINK)
Marketed mainly for drinking,
refrigerated coconut milk
is often flavoured or lightly
sweetened and may contain
binders or thickening agents
to help it appear smooth and
homogenised. Therefore, it is
not recommended for cooking,
especially in savoury dishes.
USES:Replacement for dairy or
other vegetable milks.CREAM OF COCONUT (AND
CREAM OF COCONUT LITE)
A thick, intensely sweet product,
cream of coconut is not to be
confused with natural coconut
cream—the aforementioned
thick, creamy substance that
rises to the top of unsweetened
coconut milk. (Coconut cream is
also available in cans.)
USES:Coconut-flavoured
desserts and cocktails, such as
piña coladas.1 Place chocolate in medium heat-proof bowl.
Bring coconut milk to a simmer in small saucepan.
Remove from heat, and let stand for 15 seconds.
Strain through strainer over chocolate, stir, then
let stand 1 minute, or until chocolate has melted.
Stir in vanilla, liqueur (if using), and salt. Cool 1 hour,
or until mixture reaches room temperature.
2 Line baking sheet with parchment paper.
Scoop 1½-tsp. mounds onto baking sheet with
spoon. Chill 30 minutes.
3 Place coconut and cocoa powder in separate
small bowls. Roll chilled chocolate mounds into
smooth balls, then roll each in coconut or cocoa
powder. Return truffles to parchment-lined baking
sheet, and chill 1 hour.
PER TRUFFLE 105 cal; 2 g prot; 9 g total fat
(6 g sat fat); 9 g carb; 0 mg chol; 19 mg sod; 2 g fibre;
6 g sugars
KNOW YOUR COCONUT MILKS
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april 2016yogajournal.com.au