Wine & Other Stories

Vegan Truffles and a Moscato wine

Written by Veronica Lavenia

High quality nuts and dried fruit are the key ingredients for a simple and tasty vegan recipe, ideal as a delicious snack or elegant dessert.

Lajcheddu 2019 by Tenute Tondini is our suggested combination: “Supported by an invigorating and balanced texture of freshness and flavor, it gives a persistent aftertaste of candied citrus fruits and oriental spices.” For the full review click here.

Lajcheddu 2019 - Tenute Tondini

© Ph. Piero Pardini – Piero Pardini Wine Reviews – The Wolf Post

Ingredients for 15 truffles
  • 80 g raisins (palm oil free)
  • 50 g  dried figs
  • 2 tablespoons chopped toasted hazelnuts
  • 5 Medjool dates
  • 100 g 70% dark chocolate
  • 1 tbsp chopped pistachio
  • 1 tbsp chopped toasted hazelnuts (or, almonds, walnuts)
  • 1 tbsp organic coconut flakes

©Ph Veronica Lavenia- The Wolf Post

  1. Wash the raisins and soak in warm water. Drain, dry and put in a blender along with the hazelnuts, figs and dates, both chopped.
  2. Blend until you have a smooth dough. Remove a small amount of dough and make small balls. Cool down the balls in the fridge. Melt chocolate in a double boiler. Allow to cool. Dip the balls in chocolate.
  3. Garnish with the pistachio, hazelnuts, coconut flakes and/or other dried fruit. Allow the chocolate to thicken at room temperature and store the truffles in the refrigerator until ready to serve.

About the author

Veronica Lavenia

Writer, book author and magazine contributor, some of her works have appeared in the most popular International magazines.
Digital Content Manager and Communication Manager at "The Wolf Post", since the birth of the platform.

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