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Chestnut Truffles

These truffles are so easy to make and perfect for the winter as chestnuts are in season! The recipe is vegan friendly, gluten/grain free, refined sugar free and tasty!

INGREDIENTS

150g chestnuts (boiled and peeled)

4 tbsp nut butter (I used Tahini as I didn’t have any nut butter)

1 tsp MCT oil (or you can use coconut oil)

Orange extract or zest from an orange (to taste)

Cinnamon, Cardamom & Vanilla Extract (again, to taste)

Maple Syrup or your preferred sweetener (to taste)

90g 85% dark chocolate

Warm water

Any toppings you’d like (I used beetroot powder) but you can use ground pistachios, shredded coconut, Cacao…

METHOD

In a food processor, mix all the ingredients apart from the dark chocolate. Melt the dark chocolate over low heat. While the chocolate is melting, form the dough into balls. Coat each ball with the melted chocolate and place on parchment paper. Sprinkle with ground nut, coconut, beetroot or cacao powder. Place in the fridge to solidify (or freezer).

You can store these in the freezer for a few hours - that will give you a more ‘truffle’ like consistency and it will also allow the flavours to mix making these balls even tastier!

I didn’t use any sweetener in mine - I think the dark chocolate and the chestnuts are sweet enough but it depends on your taste!

*This recipe is adapted from the original Chocolate Chestnut Truffles recipe by Claudia Curici from Creative In My Kitchen

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