These gluten free Vegan Dark Chocolate Truffles with Chestnuts are a lighter but no less delicious alternative to traditional chocolate truffles. Perfect for the festive season!
This dark chocolate truffles recipe is a lighter but no less delicious alternative to traditional chocolate truffles we all enjoy especially during the festive season. They do not contain any butter or cream or even chocolate for that matter. They consist of only 6 ingredients, are 100% vegan and gluten free and take just minutes to make. They do require, however, some soaking time to produce brandy infused cranberries.
This dessert is only for adults!
Because adults like dessert too, and sometimes they want it all to themselves! Yes, these dark chocolate truffles contain alcohol. I really recommend that you soak the cranberries in the brandy. It adds SO much character to this dessert, and everyone at the party is going to love it! Soak the cranberries in brandy for at least 4 hours – soak them overnight if you prefer.
Healthy chestnut dark chocolate truffles
The basis for these easy homemade chocolate truffles are chestnuts. Chestnuts are a great binding ingredient. They have a pleasant, mildly sweet flavour that works in both sweet and savoury dishes. I make several recipes using chestnuts every year. (Does anyone eat chestnuts other than around Christmas time?) They were an ideal choice for my chocolate truffles (for convenience I used ready to eat, cooked and peeled chestnuts). Chestnuts are also super healthy, full of fibre and protein and other good stuff!
The most curious thing about this recipe is that when you’ve pureed and combined the chestnuts with the other ingredients no one will know you’ve used chestnuts at all. They blend in with all the other flavours really well. The predominant flavours are chocolate, marzipan and a hint of brandy!
Incidentally, if you are a fan of desserts containing alcohol check out this boozy Tia Maria Cheesecake Pots recipe! It is low in fat and sugar and contains only 5 ingredients!
You can use either cacao or cocoa powder in this recipe – I tend to use cacao in all my chocolate recipes as it’s healthier than cocoa.
If you scroll down to the list of ingredients you will notice that these healthy chocolate truffles don’t contain any added sugar. The main source of sugar in this recipe comes from the marzipan. Plus there are the chestnuts with their subtle sweetness as well as the dried cranberries, which are usually sweetened.
How to make chocolate truffles
When it comes to forming the actual truffles I find it easiest (and least messy) to use 2 teaspoons rather than your hands. Just scoop a small amount of the mixture back and forth between the spoons a few times until it forms a round shape. Then roll it in your coating mixture (cacao/cocoa, icing sugar, crushed nuts, desiccated coconut etc) until your balls are as round and neat looking as you want them to be. (I prefer mine not quite perfectly round to give them more of a hand-made-just for-you character:). You can make small or large truffles (using the proportions in the recipe you should get between 18-20 large ones). The choice is yours.
Keep these chocolate truffles refrigerated
These dark chocolate truffles are soft and moist and should be kept in the fridge until you are ready to serve them. They can be refrigerated for up to 2 days.
More festive season dessert recipes
If you are looking for more easy bite size desserts/energy balls check out these fruity Mango Cheesecake Bites recipe. It’s gluten free and made with only 4 ingredients!
Come back this Sunday for another Polish dumplings recipe (Pierogi Ruskie)!
These gluten free Vegan Dark Chocolate Truffles with Chestnuts are a lighter but no less delicious alternative to traditional chocolate truffles - perfect for the festive season!
- 180 g chestnuts ready to eat
- 180 g marzipan chopped
- 100 g dried cranberries
- 30 ml brandy
- 2.5 tablespoons cacao or cocoa powder, plus more for coating
- 2.5 tablespoons ground almonds
Place the cranberries in a bowl, add the brandy and set aside for at least 4 hours, stirring once or twice.
In a blender puree the chestnuts with the marzipan until they form a smooth, sticky mixture. Add the cacao (or cocoa), ground almonds and cranberries (along with the brandy if it hasn't all been absorbed) and stir thoroughly to combine. Place in the fridge for 30 minutes.
Pour some cocoa/cacao powder (or icing sugar, crushed nuts, or whatever other ingredient you'd like to use for coating) onto a large plate. To form the truffles take a small amount of the mixture and using 2 teaspoons start scooping back and forth between them until the mixture starts forming round shapes (they don't have to be perfect). Roll the truffles in the coating mixture with the back of your hand and place in a bowl, cover with cling film and refrigerate until ready to serve.
Preparation time does NOT included the time needed to soak the cranberries in the brandy.
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KEEP IN TOUCH!
RECIPE LINK PARTIES
I am bringing these dark chocolate truffles to #CookBlogShare. This week’s co-host is Eb@Easy Peasy Foodie. Also sharing with Free From Fridays, We Should Cocoa, Recipe of the Week. Fiesta Friday, which I have the pleasure of co-hosting this week together with Jhuls @ The Not So Creative Cook.