- 250 g raw and peeled marcon almonds
- 4 tablespoons milk powder (soy or almonds )
- 4 tablespoons pure cocoa powder
- 2 tablespoons molasses or 15 tablespoons agave syrup
- 2 tablespoons fructose or white sugar
- 1 tablespoon vanilla essence
- 2 or 3 tablespoons water li >
- A little salt
Chop 150 g of almonds until there are no whole pieces left. p>
Add the milk, white sugar, salt and mix.
Add the vanilla essence together with the water and stir.
Store in the refrigerator for 30 min .
Chop the 100 g of almonds.
Add the cocoa in powder, salt and stir.
Add the molasses or agave syrup and mix.
Store in the refrigerator for 30 min.
Once the truffles are cold and can be kneaded well, we will begin to make balls and coat them with the garnish. We have used poppy seeds, roasted white and black sesame (raw if you want raw) and cocoa powder. But they can also be very well covered with pistachio powder, grated coconut or even with red pepper!.
The proportions can vary depending on how the dough looks, if it is very sticky we will add more almonds and more cocoa in the case of black truffles and just more almonds in the case of white truffles.
If everything is done and when we leave the fridge we find that they still stick a little bit we can apply cocoa powder on your hands or a little flour.
Nothing else! Enjoy.
This is a recipe from our vegan cooking blog http://www.caldodecultivo.wordpress.com.