Latte Truffles

Coffee Chocolate Covered.
Coffee substitute lowers the caffeine content.
Dairy free white chocolate.
No butter or cane sugar.

Bambu Instant Coffee Substitute 100g (A. Vogel)

2 Tbsp Bambu Coffee Substitute - for making the biscuit crumbs. Then a further 2tsp for flavouring the dark chocolate. Adds a mild coffee flavour without caffeine.

Raw Cacao Butter, Organic 1kg (Sussex Wholefoods)

200g Raw Cacao Butter. This provides a melty consistency to the chocolate and also holds it together.

Organic Cacao Powder (1kg) - Sussex WholeFoods

6 tablespoons Cacao Powder. This raw cacao powder is full of natural oils and can be used in any recipe that requires a rich chocolate flavour.

Organic Virgin Coconut Oil 500ml (Sussex Wholefoods)

125g coconut oil

Organic Coconut Sugar (1kg) - Sussex Wholefoods

125g Coconut Sugar - for making the biscuit crumbs. Lends the biscuits a caramel flavour.

Lucuma Powder, Organic 100g (Superfoodies)

4 Tbsp Lucuma Powder.

Wholemeal Spelt Flour, Organic 1kg (Doves Farm)

250g Wholemeal Spelt Flour - for making the biscuit crumbs. This flour is easy to work with and has a good fibre content.

Sweet Freedom Dark Fruit Syrup 350g

7 Tbsp of Sweet Freedom Dark or the sweetener of your choice. You can also use coconut sugar syrup, Sukrin Melis or Sweetleaf Drops and so on.

Organic Cashew Nuts (1kg) - Sussex WholeFoods

100g finely ground Cashew Nuts.

Pure Vanilla Extract 60ml (Nielsen Massey)

2 tsp Vanilla Extract.

Other Ingredients

Method

Make the biscuits first. Pre-heat the oven to 200°c/Fan 180°c/Gas Mark 6. Place some baking parchment onto two flat baking trays or grease two a non-stick baking trays.
Melt the coconut butter in the microwave (medium heat for 1 minute) or in a milk pan on the cooker.
Add the coconut sugar and stir. Add 2 tablespoons of Bambu powder and stir until dissolved.
Put the Spelt Flour into a mixing bowl and add the melted sugar-butter mix.
Mix into a dough using a knife, spatula or wooden spoon and then bring together with your hands.
The dough should start to come together easily. You will see that the flour turns a rich brown colour as the coconut butter melts in.
Add the egg at this point if you wish and continue to combine the ingredients.
Bring the dough together into a ball and form rounds of biscuits by hand. Place onto the baking tray and using a fork, press into the top of the dough to flatten each biscuit down slightly.
Place into the oven for 10-15 minutes. Allow to cool on a baking rack. Prepare the empty baking trays with fresh parchment.
Once cool break the biscuits up in a blender, with the end of a rolling pin or with a pestle & mortar until you have rough crumbs. You will probably have some biscuits left over to enjoy with a cuppa!
Weigh out around 250g of biscuit crumbs and transfer into a clean mixing bowl.
Now make the dark chocolate. Boil a whole kettle of water and pour into a large saucepan.
Make a bain marie by resting a small bowl on the rim of the saucepan.
Melt 100g of the cacao butter in the bain marie. Sieve all the cacao powder into the cacao butter.
Then add 2 tablespoons of Sweet Freedom Dark and stir. Finally add 2 teaspoons of Bambu powder.
Remove the melted chocolate mixture from the saucepan. It’s advisable to wipe any water droplets from the base of the bowl so that you don’t accidentally transfer any water droplet as this will cause the chocolate to clump and split.
Pour the melted chocolate into the biscuit crumbs and combine thoroughly. Add more biscuit crumbs if necessary so that you have a relatively dry mix.
Using a tablespoon measure, an egg cup or other small dome, press a little of the mixture into the dome. Transfer the domes quickly onto the parchment paper in rows. You should end up with around 28 to 30 truffle domes. Place the trays into the fridge to solidify.
Now make the white chocolate. Add 100g cacao butter into a bain marie. Blitz the cashew nuts in a coffee grinder, or blender into a medium-fine powder.
Stir in the cashew powder into the melted cacao butter. Then add the 4tsp Lucuma, 1-2tsp of Vanilla Extract and Sweet Freedom.
Stir well and spoon a little of the melted white chocolate over each of the dark chocolate domes. Allow this to solidify slightly before giving each truffle a second coating of white chocolate.
Place in the fridge to solidify. The truffles are ready to be eaten or gift wrapped!