Cocoa Truffles

5.0 (1 reviews)
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3 oz. Mori Nu firm tofu
3 Tbsp. peanut butter
1/4 tsp. sea salt
1/4 cup maple syrup
3 Tbsp. Sucanat
3 Tbsp. cocoa powder
1 tsp. vanilla extract
1 tsp. almond extract
2 Tbsp. water
1 cup vegan chocolate chips
1 tsp. canola oil
Miniature foil baking cups to use as molds

• Place the tofu in a blender with the peanut butter, salt, and maple syrup. Blend for 2 minutes, until smooth. Scrape down the sides and add the Sucanat, cocoa, and the extracts. Blend for 2 minutes. Add the water, if necessary, to create the texture of heavy pancake batter. Refrigerate for 1 hour.
• Place the chocolate chips and the oil in a double boiler and stir until melted. Use a small pastry brush to “paint” the melted chocolate on the insides of the baking cups. Freeze until hardened. Recoat, then freeze again.
• Fill 3/4 full with the tofu cream. Refrigerate until ready to serve.

Makes approximately 1 dozen

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind