Maple Chestnut Truffles
I was so excited last weekend when I went to the store and saw chestnuts! Every year I have to buy some to roast, because they are delicious and I love snacking on them. Eric had never tried them before so even more of a reason to buy them this time. We snacked on some, but I decided that I wanted to use the rest in some sort of dessert. I have always just roasted them and ate them as a snack in the past, but this year I actually wanted to try using them in things. I decided to go simple with the first recipe though, and made truffles.
I wanted the chestnut flavor to shine in the filling, so I included just a few ingredients. Among them maple syrup as a sweetener, and it was delicious with the chestnut flavor. I blended the filling until very smooth in the food processor and it was delicious. Almost like a caramelly nut butter. Once I rolled it into truffles, and dipped them in chocolate though it was heavenly!
The dark chocolate was perfect with the vanilla maple chestnut filling to balance it out. Simple, but delicious and I think anyone could appreciate these. I cant wait to experiment more with chestnuts, they are sooo good! Now if only I had an open fire to roast them on like the Christmas song! I will have to settle for my oven for now.
Maple Chestnut Truffles
3/4 cup chestnuts, roasted*
3 Tbsp maple syrup
1/4 cup coconut butter
1/8 tsp sea salt
2 tsp pure vanilla extract
1/3 cup filtered water
3/4 cup vegan dark chocolate, chopped
In a high speed blender or food processor, combine all filling ingredients, and blend until smooth. Scoop out 1 1/2 inch balls onto a foil lined tray, and place in the freezer for about 20 minutes until you can shape them into neat little balls. Place back in the freezer.
In the top of a double boiler, melt the chocolate. Dip each little chestnut filling ball into the chocolate, then place back on the foil. When you are all finished, place them back in the freezer until the chocolate sets.
Store in the refrigerator for up to 2 weeks.
*To roast the chestnuts, pre-heat the oven to 475F degrees. Cut a small X into the top of each one with a knife, then spread them out on a sheet pan. Place in the oven and roast for about 20 minutes, or until they start to smell aromatic. Let cool, then peel them (It usually works to gently squeeze them to get a crack down the outside of the shell, then pop them out