Wednesday, December 18, 2013

Cranberry Chocolate Truffles (Paleo, Vegan, Gluten-free)


I promise that after today's post we will take a *short* break from all the cranberries.

Did you make a batch of cranberry maple syrup and cran-maple compote yet?  You're going to need it for these amazing cranberry chocolate truffles! 

The inside of these candies is a beautiful dark pink color thanks to the cranberry maple syrup, and has just a hint of cocoa powder.  The truffles are dipped in dark chocolate to make their snappy outer shell, and then sprinkled with shredded coconut or chopped pecans just before the coating has time to set.  They may be the most festive thing I've ever made, other than this tart.  They are great for gifting.  I love the way the tart cranberry filling tastes with the rich dark chocolate, and I bet you and your lucky giftees will, too.

I think I just made up a word.  It's probably time to for me to stop and just get on with the recipe.

One more thing: these are adorable packaged in an egg carton.  Wrap that all up and see how befuddled people are when they open it and think you're giving them a carton of eggs for Christmas.



Ingredients (makes about 15 truffles):

1 recipe cranberry maple syrup (about 1 cup)
Pinch of salt
1 teaspoon vanilla
2 teaspoons cocoa powder
1/4 cup coconut flour
1/4 cup almond flour

1 and 1/2 cups chocolate chips or chopped dark chocolate
Finely ground shredded coconut and/or finely chopped pecans

Place the cranberry maple syrup, salt, vanilla, cocoa, coconut flour, and almond flour in a medium bowl and stir until well combined.  Freeze the mixture for about half an hour to firm up a little.

Line a baking sheet with parchment.  Use your hands to form about 2 teaspoons of dough at a time into balls and place them on the baking sheet.  Place the sheet in the freezer for at least two hours (or overnight) so the truffles can harden.

When you are ready to dip your truffles, melt the chocolate in a double boiler or by microwaving for 30-second intervals, stirring in between.  I like to put my chocolate in a wide-mouth jar or glass as opposed to a shallow bowl so I get more depth for dipping.  Drop one truffle at a time in the melted chocolate, turn it to coat, then carefully remove it with a fork and place it on the parchment.  If you discover any naked spots, you can use the fork to drizzle on a little more chocolate.  Sprinkle with coconut or pecans soon after dipping so the toppings will stick.  When you've dipped all your truffles, let the chocolate harden before enjoying.  You can stick them in the fridge or freezer to speed things up.  Serve the truffles at room temperature or chilled.  If you won't be enjoying your truffles the same day, you may want to keep them in the refrigerator, especially if it's warm in your kitchen.


**Did you know you can support A Calculated Whisk by clicking here to visit Amazon for your holiday shopping? When you access Amazon through my link, I receive a very small commission based on any items you purchase. It won't affect the prices you pay at all. Thank you so much for your support!

Want to make all the truffles for the holidays?  Check these out:

Lemon Cheesecake Truffles (Gluten-free)





Coconut Almond Truffles (Gluten-free, Vegan, Paleo)

Brownie Batter Truffles (Gluten-free, Vegan, Paleo)





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