Cakes & pastries

Tiramisu truffle

Name: Tiramisu truffle
Prep time: 45 min
Total time: 45 min
Ingredients: 100 ml Rapunzel Children coffee instant cereal-fruit coffee (1 heaped tsp in 100 ml of water); 40 g Rapunzel almond paste, white; 2 tbsp Rapunzel date syrup; 250 g Rapunzel Rice Choco vegan bright chocolate; 1 tbsp Rapunzel coconut oil virgin; 2 tbsp Amaretto; Rapunzel cocoa powder for decoration

Stina Spiegelberg

45 Min.

Only 1 portion

Vegan

Info

Perptime 45 Min.
Cooltime 240 Min.

Ingredients

Portions

100 ml Rapunzel Children coffee instant cereal-fruit coffee (1 heaped tsp in 100 ml of water)
40 g White almond butter
2 Date syrup HIH
250 g Rice Choco vegan bright chocolate HIH
1 Coconut oil virgin HIH
2 tbsp Amaretto
Rapunzel cocoa powder for decoration

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

For the amaretto truffle mix, mix coffee with almond flour and date syrup and bring to a boil while stirring until a creamy mixture is obtained. Chop the chocolate and stir in the coffee mixture with the coconut oil and Amaretto. Once the truffle mass is creamy, it can be filled into a flat shape. Leave to cool for at least 4 hours. The freezer is a little faster.

After cooling, remove the mass for the tiramisu truffle from the refrigerator. Sprinkle a plate with cocoa powder. Now form 1 teaspoon balls out of the mass and roll them into cocoa. The chocolate mass can also be prepared as a chopped praline - in square form.

Tip: These chocolates are best stored airtight in the fridge. So they stay fresh for at least a week.

USED RAPUNZEL PRODUCTS

White almond butter

Children coffee instant cereal-fruit coffee

Rice Choco vegan bright chocolate HIH

Date syrup HIH