Vegan Flower Syrup Truffles
If you like flower flavours, you might like these frozen little goodies.
Except for the coating, they can be raw, too, if you use raw cashew butter and have made your syrup without boiling.
Pears are a good base, because their flavour and sweetness are not so overwhelming as the taste of bananas, and they blend very well with flower aromas.
You can use either white chocolate in these truffles or plain cocoa butter. As I'm not usually a fan of white chocolate, I used cocoa butter, but I'm not dogmatic, so feel free to use either of them ;-)
Also you can use any flower syrup which floats your boat; I used elder flower syrup, but you can even use plain agave syrup with rose water or orange blossom water to taste. Play around, try new flavours - you might be astonished at the result!
My truffles were heart shaped and looked quite beautiful before I dumped them into the couverture ... but the taste *with* chocolate coating definitely makes up for the looks!
- 1 ripe medium pear, peeled, cored
- 2 tablespoons smooth white cashew butter
- 1 ounce cocoa butter or white chocolate, melted
- 2 tablespoons flower syrup
- Melt white chocolate or cocoa butter in a not too hot bain-marie.
- Combine everything and blend in a blender (I used an immersion blender) until smooth.
- Fill into ice cube trays or candy molds.
- Freeze for a couple of hours; the truffles won't become rock hard, and they melt quickly.
- If you want to coat them in chocolate, melt about 3 ounces of dark chocolate with 1/2 teaspoon coconut oil, dip the frozen truffles in and return to the freezer on a tray, lined with non stick paper.
- Remove from freezer about 2-5 minutes prior to eating.
What kind of truffles do you like best? Frozen or room temperature?