Peppermint Patty Truffles and Other Candy Variations (Dairy Free)

In Desserts, Food, Holidays, Quick and Easy, Vegan, Vegetarian by adminLeave a Comment

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I had been wanting to make truffles for awhile now and with Valentines Day coming right up, I thought it would be the perfect time. And, then one day, I got an email in my in-box asking me if I would like to work on creating a recipe for International Delight. You know, the creamers? I don’t use cream in my coffee, never have, never will–but I did think it might be kind of fun to use some of their flavored creamers to make truffles.

Ah…yes, truffles. The best valentines gift anyone could ask for and you can make them at home in no time. Impress your friends!

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These could not be any easier. Don’t let the fact that they are cute and romantic scare you away.

My original batch I made with the International Delights York Peppermint Patty creamer, because York Peppermint Patty is my favorite candy. Once the truffles were formed into bite-size pieces, I rolled those in cocoa powder. I wanted to keep the chocolate to peppermint ratio at a reasonable level.

And then, I got this great idea to make more with the Almond Joy flavor of creamer–and I rolled those in coconut.

And for my final masterpiece, I used the Heath Bar Crunch creamer and rolled those little babies in crushed walnuts.

And, since I am on my year long vegan experiment, I feel the need to clarify something about these little truffles (and my experiment)–technically the International Delights creamers are lactose free but not actually vegan. They contain sodium caseinate, which is a milk derivative. I decided early on that I was not going to go deep into the weeds on some of these milk products. I’m not eating foods that contain milk or whey but I am not avoiding those with caseinate either.

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So enough about that….here is the recipe. Make them for someone you love.

Ingredients

  • 175g self-raising flour
  • 50g margarine
  • 50g caster sugar
  • 2 Medium eggs
  • 4 tablespoons milk
  • 1 teaspoon vanilla extract
  • 200g chocolate

Optional

  • sugar (a sprinkling for a crunchy top)

Directions

1. Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
2. Pour the muffin mixture into a muffin tin filling each mould up to two thirds full.

Place a block of chocolate into the middle of each muffin. Then sprinkle some sugar over the top of each.
3. Cook for around 20 minutes in a preheated oven at 200ºC / 390ºF / gas mark 5. After 18 minutes or so check to see if they are cooked enough.

Insert a knife into one of the muffins and if no mixture is on the knife then they are cooked!

Allow to cool for at least 5 minutes before eating.

Looking for an easy treat to make for your Valentine? I made three different truffle variations using the International Delight creamers. Check it out and let me know what you think.

This Valentine’s Day, share the love with recipes and homemade gift ideas! Don’t miss the International Delight Valentine’s Day Twitter Giveaway. Enter by following International Delight on Twitter and by tweeting your favorite ID flavor with the hashtag #IDLove. Winners will be contacted on February 15th and will receive ID Valentine’s Day Sampler Packages!

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

This Valentine’s Day, share the love with recipes and homemade gift ideas! Don’t miss the International Delight Valentine’s Day Twitter Giveaway. Enter by following International Delight on Twitter and by tweeting your favorite ID flavor with the hashtag #IDLove. Winners will be contacted on February 15th and will receive ID Valentine’s Day Sampler Packages!

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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