If you are hosting a party this New Year’s Eve, chances are that you will have at least one guest who has some dietary restrictions. It’s a good idea to have some options for your vegetarian, vegan and gluten-free revelers.
Though your vegan guests may not appreciate your full spread of caviar, lobster tails, and chocolate mousse, they will certainly thank you for providing an indulgent treat. This recipe for vegan chocolate truffles comes from master entertainer Ali Larter, who recently wrote a fantastic cooking and entertaining book called “Kitchen Revelry.” If the mouth-watering recipes she’s given us before are indication (yummy meatballs!), we’re sold.
Ali’s Vegan Chocolate Truffles
Makes 2 Dozen
1 cup almonds
½ cup raw cacao powder
2 tablespoons plus extra raw coconut butter
¼ cup agave nectar or 6 pitted dates
Pinch sea salt
¼ teaspoon cardamom
½ teaspoon pure vanilla extract
Place almonds in the bowl of a food processor. Pulse until coarsely chopped. Add remaining ingredients and pulse until mixed thoroughly. Shape mixture into one-inch balls and place in a single layer in a shallow container. Freeze for 30 minutes or until firm.
Keep refrigerated for up to 2 weeks or freeze in an airtight container or freezer bag for up to a month.
Before freezing, roll truffles in shredded coconut, crushed nuts, goji berries or cacao powder (basically anything yummy). Pig out!