Vegan MoFo Day #15

All credit for this goes to my friend, Gulliver! I believe we are kitchen soulmates as everything he makes in his kitchen wants to be in my belly. Last November, he posted on my Facebook wall asking me to test a recipe for him, which was born during a failed mochi attempt. Okay, so really, this is an ode to the new creepy Facebook appendage that allows you to “See Friendship”, or rather, “Freundschaft anzeigen” as my Facebook is currently in German. Don’t judge! Think about how much you talk about Facebook! This is an important vocabulary theme in my life, people!

Ahem. Anyway. Without Facebook’s stalktastic features, I would not have found this recipe he posted over a year ago. Thanks Facebook! Thanks Gulli! I’ll include the recipe in his own words as they’re funnier than mine. I changed the coconut as noted below* and used lemon juice as I didn’t have orange.

Mochi Truffles (Riceflour Truffles)

Print Recipe
Servings 11 -12 truffles

Ingredients
  

  • 3 heaped tablespoons riceflour
  • 1.5 tablespoons cocoa powder
  • 2 tablespoons icing sugar powdered or confectioner's sugar
  • ...a tiny tiny amount of chilli
  • 1 tablespoon orange juice
  • 1 tablespoon shredded coconut or apricot jam
  • 3-4 tablespoons soymilk

Instructions
 

  • Mix the dry stuff in a tupperware/takeaway container with a lid. I do this by just putting the lid on and shaking it all up.
  • Put everything else in and mix until poopy-looking.
  • Microwave for a minute with the lid on, then 30 seconds off.
  • Roll into little balls when it's cooled down enough to handle, then roll in some more coconut (or cocoa powder for the apricot ones) to make it pretty. (I used some dried coconut flakes whizzed in the food processor and then mixed with cocoa powder and powdered sugar to coat them)
  • They taste better cool, so refrigerate those bad boys.

Notes

All tablespoons are heaped obscenely
  • Gulli said he wanted them to be moister, but my truffles came out with a good level of moistness, I think. My life is apparently just more humid. My theory is that his recipe called for dessicated coconut, which has all the moisture sucked out. I just used cheap shredded coconut from Stop & Shop since I already had it in my house and changed the recipe accordingly. You know, it’s this stuff:

See? They look pretty moist! I think these would make good dessert hors d’oeuvres. Is that a thing?