Vegan, no-bake, gluten-free, easy.
Santa’s reindeers have escaped and have transformed themselves into chocolate truffles- haha!
These are my delicious chocolate orange truffles with a chewy chocolate orange filling, coated in dairy-free chocolate, topped with golden antlers and a fondant nose.
They’re 100% vegan, gluten-free and no-bake!
These would be great to give as gifts for Christmas and to serve at family gatherings/parties over the holiday season!
As it’s Christmas time, what better combination than chocolate and orange!
The food company Nãkd has a cocoa orange bar which I thought would work perfectly as a center for these cute reindeers. It adds texture and a pleasant surprise when you bite into the rich and creamy chocolate ganache.
I love Nãkd bars and their wide range of flavours! As well as healthy snack bars you can get creative and add them to your favourite desserts.
Check out my previous recipes ft Nakd here.
These delicious cocoa orange bars go perfectly alongside the silky smooth ganache filling, it’s heavenly!
Preparation- 1 hour
Serves- Approximately 10
Ingredients for the filling
-300g of dairy-free chocolate
-1 can of coconut cream (cream only)
-1/2 teaspoon of orange extract
Ingredients for the decoration
-200g of dairy-free dark chocolate
-10g of dairy-free white chocolate
-Edible gold glitter (optional)
To make the filling
Step 1- Break up the chocolate into a bowl.
Step 2- Place the coconut cream into a saucepan on the hob and on low/medium heat, heat the coconut cream to a light simmer.
Step 3- Pour the simmering coconut cream over the chocolate and allow to sit for a few minutes so the hot cream melts the chocolate, then stir to fully combine.
Step 4- Stir in the orange extract (optional)
Step 5- Pour the filling mixture into a bowl and place it into the freezer until its set.
This will take around an hour.
You’ll know it’s set when you can place a knife in it and it’s solid all the way down.
Step 6- When set, remove the bowl from the fridge, scoop out 30 gram balls, roll and place onto greaseproof paper.
If it’s too sticky, roll in some cocoa powder. The cocoa powder will stop the mixture from sticking to your hands.
Repeat for all of the balls.
Step 7- Roll the Nãkd cocoa bar into 6 gram balls and press into the center of each truffle.
Step 8- When you have all of the truffles rolled out, place them into the freezer to harden.
This will take around 20 minutes.
In the meantime, melt your chocolate for coating.
Step 7- Using a bain-marie, melt your chocolate and when the truffles are hard, dip them into the melted chocolate, making sure they’re fully coated then return back onto the greaseproof paper.
Repeat for each truffle.
Step 8- Whilst the coating is still wet, add on 2 broken pretzels for the antlers and a ball of red fondant for the nose.
Step 9- Melt a small amount of white chocolate and add a dot of white chocolate to either side of the nose and a smaller dot of dark chocolate. This makes the reindeer’s eyes.
I added one some gold edible glitter to the antlers for added effect.
Serve fresh or store in the fridge.
Shop the whole ‘Nakd’ range here.
This is a paid collaboration with Nakd.
A huge thank you to Nakd for collabing on this recipe with me!
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