Tonight our Christmas table will be full of lovely food, some brought over by my mum from my beautiful city, Barcelona. There won’t be a big main dish on the table, instead we will be enjoying lots of small plates, a selection of our tastes; we like to call it “Christmas tapas”.
Christmas Eve is the most special night for my family. Mum and I love decorating the table with festive details and making old-fashioned flowers with the napkins, even though we know they will be gone in seconds. My dad who loves oysters, every year has his fun filled battle trying to open them, whereas I sing my particular repertoire of Christmas songs. - did I tell you I terribly bad singer? - yeah, this is what makes it even funner.
Tonight our Christmas table will be full of lovely sweets, among them, these beauties made specially for this ocassion: Sparkling chocolate and almond truffles, an indulgent after-dinner gluten free sweet that will become the absolute star of the night.
Love, joy and Merry Christmas!
Chocolate and almond truffles (GF)
Raw chocolate and almond truffles, coated with sparkling bronze crunch. Impressive after-dinner sweets to surprise your guests.
1 cup coconut oil
5 tablespoons Organic hot chocolate granules
3 Raw honey
1/4 teaspoon Sea salt
4 tablespoons Almond butter
1/2 teaspoon Cinnamon
1/4 teaspoon Rum extract
1 cup Bronze crunch
Put the coconut oil into a medium bowl suitable for microwave and heat for 1 minute until the oil is melted.
Using a fork, stir in the hot chocolate granules, then pour in the honey and stir until well combined. Add the salt.
Pour in the almond butter, cinnamon and rum extract and whisk. Place the bowl in the freezer for 2-3 minutes, then take it out and whisk well until you have a dense mixture.
Put the bowl back to the freezer for 5 minutes more.
Meanwhile you can make a nice cup of tea
Remove the bowl from the freezer. The mixture will be firm, so using a ice cream scoop, scoop out around 2,5 cm size balls and roll them between your palms.
Roll them round the sparkling bronze crunch to coat, then place them on wax paper.
Leave the truffles at room temperature for 30 minutes before storing them in the fridge in an air tight container. Enjoy!
By Laura | Lau Sunday cooks