250 g (8 oz) good quality chocolate. Côte d'Or, G&B's, Lindt etc
150 ml ( 2/3 cup) vegan cream
55 g pb spread
1 pinch of salt
cocoa powder (G&B's)
Gently melt the ingredients in a pyrex bowl placed over a saucepan containing
hot water. Mix with a wooden spoon until smooth. Place the mixture into the
fridge until firm. Make tiny balls and roll in cocoa, dessicated coconut or dip
into melted chocolate.
Tip : You can make seperate batches and add vanilla extract or cinnamon.
150 ml ( 2/3 cup) vegan cream
55 g pb spread
1 pinch of salt
cocoa powder (G&B's)
Gently melt the ingredients in a pyrex bowl placed over a saucepan containing
hot water. Mix with a wooden spoon until smooth. Place the mixture into the
fridge until firm. Make tiny balls and roll in cocoa, dessicated coconut or dip
into melted chocolate.
Tip : You can make seperate batches and add vanilla extract or cinnamon.
