Being chief organiser of the competition entries for our local WI it fell to me to make a Christmas stocking (not knitted or crocheted) and some truffles as well as the tea cosy I actually wanted to make.
Now most people know I don’t like chocolate so whatever I make I will not try, luckily I know people who do,like the stuff so volunteers are easy to find. Determined to find a dairy free recipe I trawled the trusty Internet and found several vegan recipes. Good old Jamie Oliver has come up with a dairy free one, about time some famous chef didn’t actually produce a recipe that didn’t have piles of cream and butter in. Don’t get me started…..
so the mixture was made and I put it outdoors in the shade to ‘set’. Looked ready, the toasted coconut and nuts were waiting, how on earth are you supposed to roll a ball of soft chocolate mixture in your hands without it melting? Needless to say I have odd shaped balls……
The other recipe I found included canned pumpkin and since it’s coming up to Halloween I thought it would be a nice touch to make Pumpkin truffles, except I’d forgotten to buy the almond butter and I wasn’t going to pay over £6.00 for some almond flour either. It seemed odd to be putting flour in a truffle mix that wasn’t going to be cooked so I used ground almonds instead and made my own almond butter. Well why not when you have almonds in the cupboard?
This mixture needed chilling before dipping in chocolate so it wasn’t quite as messy as Jamie’s recipe except I had a pumpkin mess all over my hands rather than a chocolate one. I’m hoping the judge will like my pumpkin truffles, and I hope I can find someone to eat half a dozen of the J.O. ones and all the leftover pumpkin ones. I’m thinking up ways to use the leftover truffle mix now…… Maybe mix with some icing sugar to decorate a cake?
There’s also almost a whole can of puréed pumpkin to think about too……