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    COCONUT ALMOND FERRERO ROCHERS

    COCONUT ALMOND FERRERO ROCHERS

    Vegan

    Ingredients:

    • 1/2 cup coconut milk
    • 1 cup chopped chocolate
    • 1/4 cup Evolved Chocolate Roasted Coconut Butter
    • 15-20 whole almonds
    • 1/2 cup puffed quinoa
    • 1/2 cup shredded coconut
    • 5 ounces dark chocolate melted

    Instructions

    Directions:

    • In saucepan, bring milk to light simmer and pour over chopped chocolate and let sit for 30 seconds before whisking into ganache.
    • Whisk in coconut butter.
    • Put in fridge to firm up.
    • Spoon out 1 tablespoon of chilled ganache and push one whole almond into center and roll into a ball.
    • Immediately roll around in puffed quinoa.
    • Let set in fridge.
    • Once set, dip each truffle into melted chocolate and shredded coconut.
    • Let set again in fridge, and enjoy!

    Notes

    Difficulty Level: Hard

    SIMPLE FRUIT BOMBS

    SIMPLE FRUIT BOMBS

    Vegan|GF|PeanutFree

    Ingredients

    Chocolate Ganache

    • 1 cup semi sweet chocolate
    • 6 tablespoons coconut milk solids scooped from top of can. dispose of liquid
    • 2 tablespoons coconut milk (we used so delicious unsweetened)
    • 1 tablespoon room temp unsalted butter (we used earth balamce vegan butter)
    • Ground nuts for dusting
    • 1 teaspoon maple syrup

    Filling

    • 20-30 blueberries

    Instructions

    For the Chocolate Ganache:

    • Line a small sheet tray with parchment paper and fill a small bowl with almond flour or meal. Set aside.
    • Chop chocolate, place in a small bowl and set aside.
    • In a small pot, add the coconut fat and coconut milk. Bring to boil and pour over the chopped chocolate. Let stand for 1 minute. 
    • Using a spatula, stir until completely smooth.
    • Add the soft vegan butter while mixture is still warm and mix until completely combined. Then stir in the maple syrup.

    To assemble:

    • With a spoon, scoop out chocolate ganache in little portions onto a prepared sheet tray. 
    • Then place 2-3 blueberries into the center and spoon another small dollop of chocolate ganache on top of blueberries. 
    • Place in fridge uncovered for 10-20 minutes.
    • Once out of the fridge, with gloved hands, take each chocolate blueberry portion individually into your hands and roll into a ball quickly (This is to prevent too much melting). 
    • Drop each ball into the bowl with the almond meal/flour and shake bowl until round in completely coated. Repeat for each. 
    • Store in the fridge in an airtight container for up to a week. Enjoy!

    Notes

    Level: Easy

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