Top down view of chocolate truffles inside 2 glasses wrapped in Christmas decorations.
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Vegan Dark Chocolate Truffles with Chestnuts

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!
Course Dessert, Party Food, Snack
Cuisine International
Keyword chestnuts, dark chocolate, truffles
Prep Time 35 minutes
Total Time 35 minutes
Servings 20 truffles
Author Monika Dabrowski

Ingredients

  • 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

Instructions

  • 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.

Notes

Preparation time does NOT included the time needed to soak the cranberries in the brandy.