If you're someone who makes your own plant based milk, you're likely familiar with having left over pulp that you're not too sure what to do with. I don't make nut milks very often but I do make hemp or coconut milk at least once a week.
Hemp milk is excellent because with a strong enough blender the seeds will turn into a fine fine pulp that isn't worth straining. I quite like the texture of all that left over pulp in hemp milk, it makes for a thicker high fibre milk as well.
Coconut milk can also be nice with the pulp left inside but I find after a day or so it all settles to the bottom of the milk and overall it just doesn't blend down as fine as the hemp seeds do. So I am always left with a cup or so of coconut pulp with every batch.
I tried toasting it to make coconut butter, I've tried using it to make creamy thick sauces, I've even attempted to make coconut milk all over again with it - none were all that successful. The best use I got out of it was adding it to my smoothies but it mostly just began accumulating in the freezer.
A popular use for left over nut or seed pulp is to dehydrate it and grind it into a fine powder for baking - this I've heard works quite well. I have also in the past used this pulp to make energy balls full of other nuts, seeds and spices as quick on the go snacks!
I wanted to find a more decadent use for this left over pulp. So what's better than energy balls? Truffles!
This recipe took two attempts to develop. The first batch was very pulpy, brittle, dry...not great to say the least. I realized that in order to make a soft truffle it had to include better ratios of some other key ingredients. Cacao butter, coconut oil and thick coconut cream are important components to perfecting the filling or these vegan truffles!
The next two pictures are from my first batch. You can see the batter isn't enough like a ganache. This was with using 2.5 cups of leftover coconut pulp, which made for a very dry crumbly filling.
Makes: Approximatly 15 truffles - otherwise rolling them smaller will yield more
- 75 grams cacao butter
- 250 grams thick coconut cream
- 4 soaked and pitted dates, 1 tbsp raw honey or 5 drops of stevia for a low-glycemic sweetener
- 1 cup coconut pulp or unsweetened desiccated coconut
- 3 tbsp soft coconut oil
- 2 tsp organic matcha powder
- 1/2 tsp peppermint oil
- 50 grams of cacao butter
- 3 tbsp pure dark cacao powder
- A few drops of stevia or 1 tsp honey (optional)
- Sprinkling of Himalayan salt
1. Melt 75 grams of cacao butter in double boiler. You can set a large enough glass bowl over a pot of simmering water if you don't have a double boiler. Make sure the water is not high enough that it is touching the bottom of the glass. Do not microwave your cacao butter.
2. In food processor combine melted 75 grams of cacao butter, coconut cream (none of the liquid), dates, coconut pulp or shredded coconut, coconut oil, matcha powder and peppermint oil. Blend until silky smooth.
3. Set mixture in fridge until you are able to scoop out doughnut sized balls that keep their form. I find using an ice cream scoop works best to create truffles that are consistently sized and shaped each time.
4. Scoop out approximately 15 truffles and set them on a baking sheet covered in a piece of unbleached parchment paper. I prefer to use the If You Care brand as it free from chlorine, bleach and is compostable. Set in the freezer.
5. In double boiler melt 50 grams of cacao butter.
6. Stir in cacao powder and optional sweetener.
7. Allow your melted chocolate to cool down for 10 minutes.
8. One at a time, take each truffle and cover it in melted chocolate then set back on baking sheet.
9. I was able to coat my truffles each twice, letting the chocolate set in the freezer for 10 minutes between coats.
10. Store them in the fridge and enjoy!
You can easily change the flavouring of them by swapping matcha and peppermint oil for vanilla bean or pumpkin perhaps? Please enjoy, they are deadly. I had to pawn them off on my coworkers to make sure I didn't get to them all.