Tiramisu Truffles

Ingredients

For the chocolate mixture

• 1 1/2 cups of vegan semi-sweet chocolate chips
• 1/2 cup of coconut cream, (Thick coconut milk from a can of full fat coconut milk. Chill a can for a few hours in scoop to take coconut cream)
• 2 tbsp espresso shot, or mix espresso powder jn 2 tbsp hot water and use

For the cheese mixture

• 1/2 cup plus 2 tbsp almond flour
• 1 drop of almond extract, optional
• 2 tbsp vegan cream cheese
• 2 tbsp maple syrup
• 1/8 tsp salt
• 1/2 tsp lemon juice
• 2 tbsp cocoa powder for rolling

Steps

1. Bring the coconut cream and espresso to a boil in a saucepan, then switch off the heat and add the chocolate chips. Leave them for a few seconds before whisking until the chocolate is evenly melted. Set aside; if the mixture is too thin, refrigerate for 10 minutes.
2. Prepare the cheese mixture:
3. Mix all the ingredients thoroughly in a bowl. Work in more almond flour as needed; if it remains too sticky, mix in a tsp of neutral flour such as oat flour. Refrigerate for 15 minutes to let the mixture stiffen a little.
4. Scoop the cheese mixture into half-inch balls, coat them in the melted chocolate mixture and put them on parchment. Continue until all the mixture is used. Chill for 15 minutes so the chocolate sets and hardens a little, or put the balls in the freezer for faster setting. Dip them in chocolate again to give them a thick, fudgy coating. They need not look neat or even now, since they will be rolled later: whatever their shape, coat them in the thick chocolate mixture, put them on parchment and chill for another 15-20 minutes, or until well set.
5. With all the truffles taken out, place two tbsp cocoa powder in a shallow bowl.
6. Roll each truffle between your palms into an even sphere; the heat of your palms helps warm and even out the chocolate. Roll in cocoa powder, set aside, and keep refrigerated until ready to serve.