No-Bake Vegan Chestnut Truffle Chocolate Bites ~ Holiday Treat

No-Bake Vegan Chestnut Truffle Chocolate Bites ~ GF, Holiday Treat

Since the half-term of October has passed, the sunlight got shorter. Apparently, the winter has landed quietly here. Can you believe it is December already? The weather drops down to 0°C some of the night time.

I am planning to make some holiday treats for Christmas gifts to all our family and friends this year. Any ideas? I’m pleading for your help, can give me some idea generously, please?

Around the Christmas is the harvest season for chestnuts, it appears in the farmers market or the superstore. The price is between £3.99-£7.99 per kg in weight~not cheap that’s I thought.  I love chestnuts, no matter how to make it. But unfortunately, it is hard to peel the shell and the skin off the chestnuts. If you have any tips, do you mind sharing it with me?

This little cute chocolate treats made with two layers, the bottom layer using the gluten-free oat flour & ground almond. The second layer made with roasted chestnut & cacao powder, and the whole treat without using any refined sugar but with the maple syrup for sweetener.

Today’s recipe was adapted by Ruth.

No-Bake Vegan Chestnut Truffle Chocolate Bites ~ GF, Holiday Treat

Ingredient: 

For the bottom layer:

  • 100g Whole-grain Oat flour, gluten-free
  • 50g Ground almonds
  • 40ml Maple syrup
  • 20g Vegan butter or Coconut oil, melted

For the chestnut truffle layer: 

  • 80g Vegan butter or Coconut oil, melted
  • 200g Roasted Chestnut
  • 1 tsp Vanilla extract
  • 70ml Maple syrup
  • 20g Cacao powder
  • Pinch of Pink Sea Salt

For the chocolate coating:

  • 150g Vegan dark chocolate, chopped
  • 50ml maple syrup or Brown rice syrup
  • 50 to 75g Vegan Butter or Coconut oil
  • Nut milk if needed, (optional)
  • Pinch of Pink sea salt

Method: 

  1. Prepare a 22 x 15cm shallow tray and lined with baking parchment.
  2. To make the base layer: Mix the whole-grain oat flour with the other ingredients, then press down firmly into the tray. Place in the freezer to harden.
  3. For the chestnut truffle layer: Add all the ingredients in a high-speed blender like Vitamix or food processor. Blend on a high speed until the truffle thick, smooth and creamy.
  4. Spread the chestnut truffle over the base layer and freezer again.
  5. Remove the tray and cut into bite sizes or whatever size you prefer and keep in the fridge.
  6. Now prepare the chocolate coating: Break the dark chocolate into pieces with the vegan butter or coconut oil in a bowl over a pan of simmering water. Add the remaining ingredients and stir until the chocolate melted and glossy. You can add a little bit of nut milk at a time if the chocolate is too thick. It is optional, depends on your mixture thick or thin.
  7. Remove from the heat, it will turn thicker when it has cool down.
  8. Assist with two forks and gently dip the truffles into the chocolate, make sure they are covered completely all over.
  9. They will get harden after leaving in the kitchen table for a while because the weather is freezing cold.
  10. Store in an air-tight container like a mason jar.

Note: 

  • If you like to use the melted coconut oil for the coating. The chocolate will get thicken easily in the cold weather. Otherwise, you can move the finishing truffles in the fridge to set firmly if your place is a warm area.
  • Put in a mason jar and decorate with a ribbon and a homemade tag to label it. They are most welcome gifts for your friends and family.
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6 thoughts on “No-Bake Vegan Chestnut Truffle Chocolate Bites ~ Holiday Treat

  1. Oh, do those look like little bites of sweet heaven or what! I adore chestnuts and it bums me out that they don’t get more love. They’re such treats, particularly for the holidays. Consider this recipe bookmarked with a serious asterisk above it. Gotta take advantage while chestnuts are still in stores!

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