- FRED & IDA IN THE KITCHEN
Cranberry Crunch Dark Chocolate Truffles & Almond Sparkling
December is typically full of holiday parties, holiday parties, and oh yes, more holiday parties. While there are no complaints to be had about seeing loved ones and reveling in holiday cheer, finding the perfect something to bring to these events can become a bit tiresome. Well, your days of showing up empty-handed or stressing over what to bring are in the past! These truffles are easy, delicious, and adored by all. They’re small and they’re sweet, making them the perfect addition at any event. Not to mention, they’re vegan, so you can show up with a tasty treat that doesn’t discriminate. Chocolate for everyone!
Better yet, these little, round, spheres-o-cheer pair perfectly with our almond sparkling. Nay, they were made to go with our almond sparkling. Seemingly so, at least. So don’t sweat that upcoming holiday party! Grab a bottle of Weibel Almond Sparkling, whip up a batch of cranberry-fudgy-goodness, and prepare to be the hit of the party.
1 1/2 cups dark chocolate chips ,melts into about 1 1/4 cups
1/4 cup light coconut milk ,room temperature
1 tablespoon maple syrup ,room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/3 cup dried cranberries ,chopped
1/4 cup cacao nibs
Toppings to roll them in:
coconut sugar and cinnamon mix
Melt dark chocolate chips in microwave or over stove top until just melted and super smooth, being careful not to burn. It took me about 1 minute and 45 seconds in my microwave, I did it in 15 second increments stirring in between.
Place melted chocolate with all other ingredients except cranberries and cacao nibs into a food processor. Blend until smooth.
Once smooth, put in dried cranberries and cacao nibs and pulse until thoroughly mixed and slightly chopped.
Place in refrigerator for 2-3 hours until firm but still pliable. If you keep it longer or overnight and it’s too hard in the morning, then leave out for a few hours for it to get soft. You could also very slowly try and warm it in the microwave but do it on a defrost setting so that you don’t get it too soft on the edges but hard in the middle.
Once hardened a bit, scoop out a spoonful and using hands, roll into 1 inch balls.
Coat in topping of choice, using a variety is fun for the holidays.
Enjoy at room temperature, they will be firm but still smooth and easy to eat. Try and resist stuffing multiple into your mouth.
*Recipe Courtesy of www.veggiesdontbite.com