Maple Chestnut Truffles
Makes 12
Filling:
3/4 cup chestnuts, roasted*
3 Tbsp maple syrup
1/4 cup coconut butter
1/8 tsp sea salt
2 tsp pure vanilla extract
1/3 cup filtered water
3 Tbsp maple syrup
1/4 cup coconut butter
1/8 tsp sea salt
2 tsp pure vanilla extract
1/3 cup filtered water
Coating:
3/4 cup vegan dark chocolate, chopped
In a high speed blender or food processor, combine all filling ingredients, and blend until smooth. Scoop out 1 1/2 inch balls onto a foil lined tray, and place in the freezer for about 20 minutes until you can shape them into neat little balls. Place back in the freezer.
In the top of a double boiler, melt the chocolate. Dip each little chestnut filling ball into the chocolate, then place back on the foil. When you are all finished, place them back in the freezer until the chocolate sets.
Store in the refrigerator for up to 2 weeks.
*To roast the chestnuts, pre-heat the oven to 475F degrees. Cut a small X into the top of each one with a knife, then spread them out on a sheet pan. Place in the oven and roast for about 20 minutes, or until they start to smell aromatic. Let cool, then peel them (It usually works to gently squeeze them to get a crack down the outside of the shell, then pop them out
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