Pornind de la reteta mea de Bounty vegan din 2014, pe la inceputurile blogului, am facut azi aceste trufe Bounty vegane suuuuuper dragalase si delicioase, numai bune pentru un desert sanatos, fara zahar, low carb, keto si de post! :) Mai sunt si hranitoare, se fac si foarte usor, pfff, de vis, ce ziceti, le incercati?
Ingrediente (16 buc):
- 150g fulgi de cocos
- 200ml crema de cocos
- 2-3 lg indulcitor pudra
- 1/4 lgt pudra de vanilie
- 1 lg ulei de cocos
- 250g ciocolata amaruie fara zahar
- 3-4 lg ulei de cocos
Punem intr-un bol fulgii de cocos, crema de cocos sau lapte de cocos gras, (daca nu tineti post puteti folosi smantana lichida), pudra de vanilie (eu iau aceasta pudra de vanilie, e foarte aromata si avantajoasa ca pret, iau mai multe bucati si le depozitez intr-un bocanas ermetic pentru condimente), uleiul de cocos si indulcitorul preferat, eu am folosit Green Sugar pudra dupa gust.
Amestecam bine pana obtinem o compozitie lipicioasa, care stransa intre degete isi pastreaza forma. Modelam bilute, mie mi-au iesit 16 bucati, am folosit ca reper acest cleste pentru chiftele :)) Le tinem in congelator 30 de min, apoi le cufundam in ciocolata topita la Bain Marie si diluata cu ulei de cocos.
Le scoatem din glazura cu 2 furculite si le punem pe un platou pe care am pus hartie de copt. Glazura se va intari repejor, ele fiind reci din congelator, apoi se mai tin inca 30 de min in congelator si se pastreaza in frigider. Sunt dementiale si hranitoare, pofta mare!
ENGLISH VERSION
Starting from my vegan Bounty bars recipe back in 2014, in the very the beginning of my blog, I made these super cute and yummy vegan Bounty truffles, perfect for a sweet healthy treat, sugar free, low carb, keto and vegan! Also nutritious, easy to make, pffff, just perfect, what do you say, will you give them a try? :)
Ingredients (16 pcs):
- 150 g desiccated coconut
- 200 ml coconut cream
- 2-3 tbsp powdered sweetener
- 1/4 tsp vanilla powder
- 1 tbsp coconut oil
- 250 g sugar free dark chocolate
- 3-4 tbsp coconut oil
Put in the bowl the dessicated coconut, coconut cream (or full fat coconut milk), coconut oil, sweetener (I used powdered erythritol) and vanilla.
Mix well until you get a sticky mixture that holds its shape when pressed between your fingers. Form balls, I got 16 pieces and used a meatball scoop :)) Put them in the freezer for 30 min, then dip them in the melted chocolate (over a pot of simmering water and mixed with the coconut oil to become more fluid).
Remove each ball from the chocolate coating using 2 forks, gently place them on a tray lined with baking paper and put the truffles 30 more min in the freezer. Store in the fridge, Enjoy!