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tiramisu truffle

Details


  • Time: 45 Min.
  • Baking time: 25 min
  • vegan
  • Weihnachtsrezept
by
Stina Spiegelberg

Method


For the amaretto truffle mix, mix coffee with almond flour and date syrup and bring to a boil while stirring until a creamy mixture is obtained. Chop the chocolate and stir in the coffee mixture with the coconut oil and Amaretto. Once the truffle mass is creamy, it can be filled into a flat shape. Leave to cool for at least 4 hours. The freezer is a little faster.

After cooling, remove the mass for the tiramisu truffle from the refrigerator. Sprinkle a plate with cocoa powder. Now form 1 teaspoon balls out of the mass and roll them into cocoa. The chocolate mass can also be prepared as a chopped praline - in square form.

Tip: These chocolates are best stored airtight in the fridge. So they stay fresh for at least a week.
jedes-essen-zaehlt.de Schritt für Schritt Rezept

Rapunzel Products


130500 White almond butter
1481110 Chicco instant cereal coffee
1430295 Rice Choco vegan bright chocolate, HAND IN HAND
1433235 Cocoa powder, low fat, HAND IN HAND
1400185 Date syrup, HAND IN HAND
1006055 Coconut oil virgin, HAND IN HAND
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de