Hi everyone, as our “Facebook Fan Club” reached over 100 Fans a few days ago, I would like to say Thanks to all of you!

As a way of extending my thanks, I’m posting this free, delicious  recipe on my Blog – I hope you enjoy it!

Why not consider ordering a copy of my “e-book” today with over 70 delicious egg and dairy free recipes (click here to go to the shop page)

Turkish Mocha Truffles
Ingredients
125 g dark vegan chocolate [50% cocoa]
250 g pure icing sugar
125 g coconut shortening
3 tbsp soyatoo [see suppliers source in the e-book]
1 tsp instant coffee
15 ml hot water
To cover the Truffles
Vegan chocolate sprinkles [see suppliers source in the e-book]
Method
Gently melt the coconut shortening in a small saucepan.[set aside]
Finely grate chocolate into a medium size bowl and mix with the icing sugar,
pour in the soyatoo.
Dissolve coffee with hot water and add to the mixture.
Drizzle in the coconut shortening and beat with cake mixer for
1/2 minute.
Refrigerate the mixture for 30 minutes or until solid.
Use 1 tsp of mixture for each Truffle
roll mixture into balls with your hands and cover them with chocolate sprinkles.
Place onto a plate covered with aluminium foil or place each Truffle into a paper pan [see photo]
and refrigerate.
Bon Appetite!