Do you like truffles? They make a lovely addition to an afternoon tea. Making them both gluten-free and vegan can be challenging. But if you are a chocolate lover like me, where there's a will, there's a way! Here's a recipe for Dark Chocolate-Tangerine Truffles that I think you'll enjoy.
Dark Chocolate-Tangerine Truffles
3 ounces chopped dark chocolate, dairy-free*
4 ounces Tofutti vegan cream cheese, room temperature
1 1/3 cups Florida Crystals powdered sugar, sifted
zest of one tangerine or half orange
1 1/2 cups roasted sliced almonds, chopped
Chop chocolate and place in a medium-sized bowl. Microwave on high for one minute or until the chocolate is almost melted. Remove from microwave and stir until smooth. Add the softened Tofutti cream cheese and beat with an electric mixer until smooth and creamy. Slowly add the powdered sugar and blend well. Stir in tangerine or orange zest. Place plastic wrap on a small baking pan and then spread on the chocolate mixture. Cover and refrigerate from 1 - 24 hours. Remove from the refrigerator and cut into 24 small pieces. Roll into small balls and then roll each ball in chopped almonds.
Makes: 24 truffles
*Green and Black's Organic Dark Chocolate Bar; dairy-free and of excellent quality.