Search

PLANTFEED// "Mason & Co Series // A Plant based coconut cacao truffle."// by Kelly Mason

Updated: Nov 23, 2020






MADE W MASON & CO COCONUT MILK CHOCOLATE BAR, CACAO POWDER & CACAO NIBS



This recipe is super easy and the desserts so rich and creamy! I make these little treats all the time for friends, family and for our coffee shop where we are seen serving Indian coffee & vegan / vegetarian desserts..



So here they are. My Cacao coconut truffles including guidelines for plating the ultimate vegan dessert dish! Enjoy fully, totally & completley...






Serve Est. 12 truffle bars

Dish Type. Dessert

Vegan. GF

Freezer friendly - 1 Month

Fridge store - 1 Week



INGREDIENTS * 2.5 Cups vegan coconut mylk 55% Mason & co chocolate - Melted * 1 Cup coconut cream * 1 Tsp vanilla essence * 1/2 Cup Mason & co cacao powder PLATING FINISHINGS * 2 Tbsp Mason & co cacao powder (To coat the truffles) * I Tsp cacao nibs * 1 Tsp melted dark vegan chocolate * pinch cacao powder (To finsih plating)




INSTRUCTIONS

1. Place chopped chocolate bar into mixing bowl then place into a pan of water to melt the chocolate. 2. In a separate bowl add coconut cream, vanilla and powder and whisk well until all is combined. 3. Once the chocolate has melted slowly add to the coconut mixture while continuing to stir while you add. Mix until smooth even consistancy is formed. 4. Pour the combined mixture into sillicon moulds and tap to release any air bubbles. 5. Place into the freezer for 2-3 hours to set . 6. Once set remove from moulds and coat with Mason & co cacao powder then place in fridge until ready to serve




THE ART OF PLATING

1. Take a clean plate, place the melted chocolate off centre and with a plating brush create brush strokes across the plate. 2. Take the truffles and place onto the chocolate brush strokes then take cacao nibs and sprikle ontop of each plated truffle. 3. Finally take a pinch of cacao powder to finish.