Double Chocolate Truffle Skulls… and a visit from Spabettie!

After a comment from Liv a few weeks ago, I promised to work on my holiday festivity.  Apparently I've been a little festive-deficient over the last few holidays, and my holiday loving girl is wishing for more holiday fun in her life.

I've been trying.  I decorated a bit, bought pumpkins and we even carved them (pics up tomorrow!)  But how can I compare to what Kristina, from Spabettie, has brought for us today??  Not only is her recipe dairy free (so my whole family can enjoy), but how Halloween festive are these guys??

Liv has already been asking me to head down to the local craft shop so we can make our own skulls to much on.  But her list didn't stop there… she looking at Christmas trees, hearts and even bunny molds.  Looks like we are going to be festive for holidays to come!

Kristina, thank you for helping me keep my promise and for bring a bit of spookiness to Liv Life.  Liv says you are more festive than I am, and she's hoping it will rub off on me!!

And now I give you Kristiana:

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Halloween is one of my favorite times of year - not only for the costumes (dachshunds included), but also for creating some Halloween fun in the kitchen. I make truffles year round - they're actually one of my favorite things to make - so of course I had to come up with something for Halloween. While there are several steps and some waiting time involved in the truffle making process, these really are very easy. I promise. I mean, look at the ingredient list - two ingredients total. for the whole recipe. and these are filled truffles. yum. Stop by your local craft store - the candy making section has way too many candy molds to choose from - and pick up some coconut milk and dark chocolate, and you will be on your way to some impressive treats of your own.

 

double chocolate truffle skulls

YIELD: 20 one-inch truffles dairy, egg, soy and gluten free, vegan

 INGREDIENTS: 

8 ounces dark chocolate, divided (70-72%) 
1/2 cup full fat coconut milk (canned)* *  Without shaking, open a can of coconut milk, spoon out 1/2 cup of the thick portion at top of can for this recipe. 

 INSTRUCTIONS: 
Chop 4 ounces chocolate. In saucepan, bring coconut milk to a boil, reduce to simmer and stir continually for several minutes. Remove from heat, add chopped chocolate, whisk until smooth. Allow to cool. Cover and transfer to refrigerator to thicken (1 hour).

Chop remaining 4 ounces chocolate, and melt over lowest heat possible, stirring constantly and rapidly. Spoon a small amount into each mold, and using a small paintbrush, coat the mold completely. Place in refrigerator until set. Once chocolate in molds is set, fill each mold with ganache filling, leaving room at the top to seal with more chocolate. Reheat remaining chocolate and fill each mold, covering the filling completely. Tap molds on counter to remove any bubbles, return to refrigerator to set. See step by step photos of this process here.

 More Halloween fun!

Jalapeno Popper Pepper Jacks

 

crispy treat pumpkin patch

 

pumpkin ice cream

 

pizza Pepper Jacks

 

protein cookie haunted house

 

homemade Twix - peanut butter or chocolate

 

carrot-ginger quinoa Pepper Jacks

 

Happy Halloween!

 Kristina is better known online as spabettie - where she shares vibrant plant based recipes and stories of her two dachshunds, Basil and Rosemary. Find her on twitter, facebook, Google, instagram and pinterest, as well as at spabettie.com