Special thank you to Amore di Mona for sponsoring this post.
October is here, my favourite month of the year! Not just because it’s my Birthday, but also because of the natural beauty & abundance that surrounds us at this time of a year.
And as it is a new month, I have a new brief from my favourite chocolate, Amore di Mona – Vegan Chocolate Confections that are gluten, nut and coconut-free. And so I have created three different simple truffle type recipes – Spiced Pumpkin Chocolate Truffles, Raspberry Goji Chocolate Truffles and Chocolate Matcha Hemp Truffles. Hope these sound good?
I can’t decide which ones are my favourite, but possibly the Spiced Pumpkin Chocolate Truffles. My son loved these too and his friend loved the Raspberry Goji rolled in the raspberry powder. These are so simple to make with a blend of pumpkin puree, cinnamon, ginger, cloves, nutmeg and melted dark chocolate. Then they are simply covered in more chocolate and topped with some dried cornflower petals. It couldn’t be easier. Beautiful homemade Autumn inspired chocolate truffles done!
My Raspberry Goji Chocolate Truffles are a blend of soaked goji berries, medjool dates and melted chocolate and we’ve decided that the best ones were the ones rolled in freeze dried raspberry powder.
And finally the Chocolate Matcha Hemp Truffles are a blend of melted chocolate, hemp milk, matcha powder and shelled hemp seeds. My favourite were the ones dipped in chocolate and rolled in hemp seeds.
You can really go wild and experiment with different toppings and decorations and create your own little spin on these. They will make a lovely dessert for your dinner parties this season. Enjoy!
Much Love Hxx
- Spiced Pumpkin Chocolate Truffles
- 180ml pumpkin puree (3/4 cup)
- 1tbsp maple syrup
- ½tsp cinnamon
- ¼tsp ground ginger
- ⅛tsp cloves
- pinch nutmeg
- 150g Amore di Mona bulk chocolate (2½ cubes) or dark vegan chocolate (5.3oz)
- extra chocolate for coating
- dried cornflowers
- Raspberry Goji Chocolate Truffles
- 80g goji berries, soaked (1 cup)
- 3 medjool dates, pitted
- pinch pink Himalayan salt
- 120g Amore di Mona bulk chocolate (2 cubes) or dark vegan chocolate (4.2oz)
- freeze dried raspberry powder for coating
- Chocolate Matcha Hemp Truffles
- 100g Amore di Mona bulk chocolate (just under 2 cubes) or dark vegan chocolate (3.5oz)
- 60ml hemp milk or other plant milk
- 1tbsp maple syrup
- ½tsp matcha powder
- 3tbsp shelled hemp seeds
- extra chocolate, matcha powder and hemp seeds for coating
- Spiced Pumpkin Chocolate Truffles
- In a medium pot gently warm pumpkin puree with maple syrup and spices.
- In a double boiler gently melt the chocolate, add to the pumpkin mix and stir until all incorporated.
- Scoop into a bowl and place into a fridge until solid enough to roll into truffles.
- Roll into even size truffles and place into freezer for about half hour to slightly firm up before dipping in chocolate.
- In a double boiler gently melt more chocolate. Using fork gently dip in chocolate and sprinkle with few dried cornflower petals. Leave to set.
- Store in a fridge in an airtight container.
- Raspberry Goji Chocolate Truffles
- Soak the goji berries in some warm water for about 10 minutes until soft. Place into a blender with pitted medjool dates and blend until smooth. If your medjool dates are not soft, soak them with the goji berries.
- In a double boiler gently melt the chocolate, add to the blender with the goji dates mix and blend until all incorporated.
- Scoop into a bowl and place into a fridge until solid enough to roll into truffles.
- Roll into even size truffles and place into freezer for about half hour to slightly firm up before rolling in some freeze dried raspberry powder.
- Store in a fridge in an airtight container.
- Chocolate Matcha Hemp Truffles
- Finely chop the chocolate and place into a small bowl. Gently heat the hemp milk until boiling point, pour over finely chopped chocolate and stir until completely smooth.
- Stir in maple syrup, matcha powder and shelled hemp seeds.
- Place into a fridge until solid enough to roll into truffles.
- Roll into even size truffles and place into freezer for about half hour to slightly firm up before dipping in chocolate.
- In a double boiler gently melt more chocolate. Using fork gently dip in chocolate and roll in some shelled hempseeds. Leave to set.
- Store in a fridge in an airtight container.
- Enjoy!
To make your own pumpkin/squash puree, carefully cut your pumpkin in half, scoop out the seeds and place onto a baking tray. Bake on 200°C (400F) for about 45 minutes or until soft when pierced with a fork. Scoop out the flesh and blend until smooth. Refrigerate until ready to use.
Lovely! They all look and sound delicious! The pumpkin one sounds especially good but I want to try them all! Xx
Thank you so much Sasha for this fabulous comment! The pumpkin ones are my favourite :) xx
These really are as good as they look!!! YUM. Have a beautiful birthday month my dear friend xxx T
Thank you so much Teresa for your kind words and wishes! xxx
Oh my god, these look and sound amazing! I’m impressed (but also intrigued?) that you didn’t use coconut oil or nut butter!
I definitely will give it a try to the pumpkin ones!
Hi Nati, thank you so much for your lovely comment. That’s right, no coconut or nuts for a change and it works too :)
These are definitely as good as they look. In face, they are better!
Thank you so much Viola! I’m so happy to hear that :)
Wow, these look amazing! Thanks for sharing them with us, I’m definitely going to try!
Thank you so much Diana! Hope you enjoy these :)
These are wonderful. Both visually and flavor-wise. I can’t wait to try all of them, but the spiced pumpkin variation is calling my name in particular!
Thanks ever so much! The spiced pumpkin is my favourite, it’s really lovely :) Hope you like them!
These are gorgeous! I especially like the one covered in the raspberry powder. I think I need to search for this powder, thanks for the recipe :)
Thank you so much! Freeze dried raspberry powder is so handy, works really well as a natural colour in desserts and tastes great :)