Denise says:
- This is a perfect festive dinner party dessert that is vegan and gluten free. Great entertaining as you have to make in advance and it freezes well too!
- Preparation Time: 30 minutes plus overnight chilling
- Cooking Time: 5 minutes
- Serves: 6-8 people
Ingredients:
- 400g dried chestnuts
- 100g pitted dates – soaked in boiling water, then drained
- 150g dark chocolate – roughly chopped
- 100g non dairy margarine
- 75ml almond milk
- 2 teaspoons vanilla extract
- 2 tablespoons maple syrup
- 3 tablespoons whisky
- For the topping
- 100g 70% dark chocolate
- 25g non dairy margarine
- 1 tablespoon non dairy cream
- Chocolate sprinkles– to decorate
Method
- Place the chestnuts and dates in a food processor and blitz until fairly smooth.
- Put the non dairy margarine, chocolate and milk in a saucepan and melt gently into a sauce. Stir in the vanilla extract and whisky. Add the chocolate mixture to the chestnut mixture – blitz again until smooth.
- Line a buttered loaf tin with cling film, pour in the chestnut mixture to that it is evenly distributed.
- Chill for 24 hours.
- Turn the truffle log out on to a flat plate and remove the cling film.
- For the topping, melt the chocolate, non dairy margarine and cream together. Spread this over the top and sides of the log and then return to the fridge..
- Decorate with a dusting of icing sugar and serve with whipped plant based cream or thick non dairy yoghurt.
Tagged in: Almond Milk, Chocolate, Dinner Party, Dried chestnuts, dried dates, English, Maple Syrup, non dairy cream, Purim, Rosh Hashanah, Vanilla Extract, whisky, Yom Tov