Red Wine Truffles
Ingredients
1 cup dry red wine
1/2 cup additive-free nut butter at room temperature
2 tablespoons powdered xylitol or 6 drops of liquid stevia
2 1/2 tablespoons carob powder
1 tablespoon coconut flourPinch of Himalayan salt or sea salt
Dark chocolate or carob chocolate for coating
Preparation
Start by bringing the red wine to boil, reduce heat and simmer for 25 minutes, stirring occasionally. Then, turn off the heat and let sit for another 10 minutes. You’ll end up with about 4 tablespoons of wine concentrate, but will only use half in the recipe. All the alcohol should be evaporated by now. Use your nose– if you are still able to smell alcohol vapors, keep on simmering.
While the wine is simmering, gather the other truffle ingredients and throw them into a bowl: nut butter (warm it up, if you stored it in the fridge), powdered xylitol (or mill regular xylitol yourself), salt, carob powder and coconut flour.
Now, pour 2 tablespoons of wine concentrate over truffle ingredients and mix until you have homogeneous batter. Refrigerate for 10-15 minutes.
Next, in a double boiler, melt the dark chocolate. We’d suggest ising about 100-gram (3.5oz) bar to be able to coat the truffles conveniently. You’ll have leftovers though. Let it cool a bit to make it thicker.
When the batter is cooled, shape 8 round truffles with your hands and place them on a plate (parchment lined, if you prefer). Each truffle will weigh about 20 grams (0.7oz). If you ate quite a bit of batter during the process, you’ll end up with fewer truffles!
Next, one-by-one, drop each truffle into melted chocolate and, using a spoon or fork, coat it well. Then, with the help of the fork, lift it up, let the excess chocolate drip back into the bowl and place the truffle onto plate. To have a thicker layer of chocolate, let the first coating firm up a bit and coat them once more. You may repeat this process for as many times as you like. If you see that your truffles are sitting in a pool of melted chocolate, you may consider transferring them to another plate using the help of two forks. Two coatings will use up about 35 grams of chocolate.
Finally, refrigerate the truffles for at least an hour before serving. For a festive look, sprinkle some beetroot powder on the chilled truffles.
About The Author
Healthy whole foods plant-based desserts and comfort food. Nele is passionate about healthy eating and delicious food. She developed a more profoundinterest in nutrition and related diseases when she read The China Study. She is a plant-based certificate graduate and spreads the word about healthy, sustainable nutrition and lifestyle through her blog, Nutriplanet,where related articles and whole food plant-based recipes are published weekly.
