Beautiful jade colored, glazed dessert balls with chocolate “donut hole” filling. Raw vegan recipe, gluten-free and so pretty. Perfect holiday dessert.
- Make one batch of these chocolate balls (or see notes above recipe for alternative suggestions)
- 4 tbsp coconut oil, soft but not melted (*see notes)
- 2 tbsp maple syrup
- ½ tsp raw ground vanilla bean (or extract)
- ⅛ tsp spirulina powder (or another coloring powder, see notes above for options)
- Sprinkle with edible dried rose petals. I also used dark chocolate coated quinoa puffs I had on hand, but cacao nibs can be used instead.
- Prepare the truffles as per recipe in the link above. Set them up on a tray lined with parchment paper and freeze for 30 mins – 1 hour (ideally use a metal tray / small metal baking sheet as it will chill more thoroughly and make the next steps more efficient). The balls should be cold to the touch in order for the glaze to set properly.
- When ready to glaze, prepare the glaze by mixing the glaze ingredients in a small bowl with a fork until combined (see notes below regarding the right coconut oil consistency first).
- For glazing, remove the tray from the freezer. Place a ball on the surface of a fork and dunk into the glaze, roll around to coat. Lift the ball out, wiping the bottom of the fork tines on the edge of the bowl to remove excess glaze from the ball (see notes), and set the glazed ball back on the chilled parchment-lined tray. Repeat with the remaining balls. Note, if you’ve got a large batch to work through, you may want to separate the balls onto several metal trays and keep them frozen, with the exception of the batch you are working with to ensure the glaze sets easily (the glaze sets when it comes into contact with cold). Optional: sprinkle with petals or cacao nibs, etc. at this stage to decorate.
- Once you’re finished glazing all the balls, return the trays to the freezer for 20 mins to fully set. Enjoy! Keep leftovers refrigerated or frozen until serving.
*The coconut oil needs to be at the right consistency for the recipe to work. It has to be softened, but not melted or hot in any way. If it’s fully melted (i.e. a runny liquid), it will separate from the maple syrup as you try to mix. The correct color should be white (not clear), and the texture should resemble applesauce (not thin like a cooking oil).
** If you need more tips on how to wipe off excess glaze from your balls most efficiently, without spoiling the look of the balls, there’s a video demo available in the Unconventional Treats book & video pack.
*** Note: the basic premise in this recipe is that the glaze sets when it comes into contact with something cold (because coconut oil gets liquid when hot and solid when chilled). This is the reason for freezing the balls first. Likewise, having a chilled tray to set the glazed balls on helps the glaze not to spread out onto the tray, but instead set upon contact with the cold tray. Having the tray lined with parchment paper first will ensure an easy separation from the tray.