Chocolaty Vegan Truffles with Red Wine
Dessert

Chocolate Vegan Truffles with Red Wine

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Those vegan truffles with red wine make a decadent chocolate treat for any special occasion.

Moreover, those chocolaty vegan truffles are:

  • Easy to make
  • Great for batch cooking
  • Made special by the touch of red wine

Chocolaty Vegan Truffles with Red Wine

 

The most time-consuming part of my vegan truffle recipe is simmering the wine to get rid of alcohol. However, the good news is that you can prepare all the other stuff while the evaporation is happening, i.e. melting chocolate and gathering the rest of truffle filling ingredients.

In case you plan to prepare those vegan truffles on regular basis, simmer a larger batch of wine and store the concentrate in an airtight container in fridge. So that next time you can whip up your truffles much faster!

In the end, when you nibble on your vegan truffle sipping matcha latte with almond milk, you won’t regret hassling with the wine!

 

About the red wine in my vegan chocolate truffles

I chose organic vegan wine with no added sulphites for my truffle recipe made of Cabernet Sauvignon grapes in Treviso, Italy. It had been ageing in oat casks for 8-10 months. It’s a deep ruby red wine tending to be purplish; slightly grassy notes with raspberry aromas when young. It softens out with ageing, acquiring aromas of violet, Eastern spices, black pepper, cocoa powder and tobacco. This wine has acidity of 5.4 g/l and ph of 3.5.

Why organic vegan wine? I’m trying to be as conscious as possible in my choices and use vegan products as much as I can – and that means going beyond food! Of course, you can go for any cooking wine you prefer!

 

 

Other ingredients in my chocolaty vegan truffles

As you can see, even truffles can be made of whole food ingredients – I’m not using any oils (not even coconut oil) in my truffle filling

There’s more, I know! Either chocolate is not a whole food nor is my carob chocolate, both containing cocoa butter. However, as far as chocolate is concerned, I turn a blind eye! After all, it’s just the coating. Now, should you be stricter in your views, feel free to melt cacao liquor (mass) and use this as coating – whole food throw and throw!

To sum it up, my vegan chocolate truffles with red wine are:

  • Gluten-free
  • Dairy-free
  • Oil-free
  • Low-glycemic
  • Candida diet friendly (use carob chocolate in cleanse phase)
  • Soy-free
  • Peanut-free
  • Nut-free (use tahini for example)

So, wait no more! Grab the ingredients and have those decadent chocolaty vegan truffles ready in a short time! Have you ever used wine in sweet vegan treats? Let me know in the comments below!

Chocolaty Vegan Truffles with Red Wine

Chocolaty Vegan Truffles with Red Wine

Chocolaty Vegan Truffles with Red Wine

Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes

Those vegan truffles with red wine make a decadent chocolate treat for any special occasion

Ingredients

  • 1 cup (250g) dry red wine
  • 100g (3.5oz) additive-free nut butter at room temperature
  • 2 tbsps. (18g, 0.63oz) powdered xylitol or 6 drops of liquid stevia
  • 2½ tbsps. carob powder
  • 1 tbsp. coconut flour
  • Pinch of Himalayan salt or sea salt
  • Dark chocolate or carob chocolate for coating

Instructions

  1. Start by bringing the red wine to boil, reduce heat and simmer for
    25 minutes, stirring occasionally. Then, turn off the heat and let sit
    for another 10 minutes. You’ll end up with about 4 tablespoons of wine
    concentrate, but will only use half in the recipe. All the alcohol
    should be evaporated by now. I used my nose as a lighthouse – if I was
    still able to sniff alcohol vapours, I kept on simmering.
  2. While the wine is simmering, gather the other truffle ingredients
    and throw them into a bowl: nut butter (warm it up, if you stored it in
    the fridge), powdered xylitol (or mill regular xylitol yourself), salt,
    carob powder and coconut flour.
  3. Now, pour 2 tablespoons of wine concentrate over truffle ingredients
    and mix until you have homogeneous batter. Refrigerate for 10-15
    minutes.
  4. Next, in a double boiler, melt the dark chocolate. I’d suggest
    taking about 100-gram (3.5oz) bar to be able to coat the truffles
    conveniently. You’ll have leftovers though. Let it cool a bit to make it
    thicker.
  5. When the batter is cooled, shape 8 round truffles with your hands
    and place them on a plate (parchment lined, if you prefer). Each truffle
    will weigh about 20 grams (0.7oz). If you ate quite a bit of batter
    during the process, you’ll end up with fewer truffles 🙂
  6. Next, one-by-one, drop each truffle into melted chocolate and, using
    a spoon or fork, coat it well. Then, with the help of the fork, lift it
    up, let the excess chocolate drip back into the bowl and place the
    truffle onto plate. To have a thicker layer of chocolate, let the first
    coating firm up a bit and coat them once more. You may repeat this
    process for as many times as you like. If you see that your truffles are
    sitting in a pool of melted chocolate, you may consider transferring
    them to another plate using the help of two forks. Two coatings will use
    up about 35 grams of chocolate.
  7. Finally, refrigerate the truffles for at least an hour before
    serving. For a festive look, I sprinkled some beetroot powder on the
    chilled truffles.



Notes

I boiled a larger quantity of wine because when I tried with ½ cup, I
ended up with only one teaspoon of concentrate! I guess it’s better to
have some left over rather than being short Alternatively, make
double batch of truffles and use up all the concentrate. Or store the
leftover wine in fridge for next batch.

Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 101 Total Fat 6g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 2g Cholesterol 4mg Sodium 113mg Carbohydrates 9g Net Carbohydrates 0g Fiber 1g Sugar 4g Sugar Alcohols 0g Protein 2g

How to store those red wine vegan truffles:

  • Keep in an airtight container in fridge for up to a week.
  • For longer storage, freeze them and keep for up to a month.

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