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Choco-millet pralines


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150 g of dark chocolate 100% vegan

150 ml of chocolate soy milk (or other vegetable milk)

80 g of puffed millet

3 tablespoons of agave syrup


Break up the chocolate and melt it with soy milk in a double boiler or in a thick-bottomed saucepan over low heat, being very careful not to attack to the bottom.

Add the agave syrup and puffed millet and stir thoroughly until mixture is thick and smooth.

Turn off the heat and let cool a little, but otherwise completely solidifies to cool!

With the mixture formed into balls arranging them by hand on a baking sheet covered with parchment paper.

This time let them cool down completely: it will take several hours and at the end will be solid on the outside and soft inside.

These chocolates are particularly recommended to fans of dark chocolate!

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan.


Provate anche la nostra variante di "quasi" la stessa ricetta: i tartufi ciocco-miglio con sultanina, che sono più grandi e con l'aggiunta di uvetta sultanina!

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- anonimo -

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