Vegan Chocolate Candies with Sage

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Vegan Chocolate Candies with Sage
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 7 h.
Ready in
Calories:
233
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie233 kcal(11 %)
Protein1.27 g(1 %)
Fat16.13 g(14 %)
Carbohydrates17.72 g(12 %)
Sugar added10.59 g(42 %)
Roughage0.26 g(1 %)
Vitamin A93.33 mg(11,666 %)
Vitamin D0 μg(0 %)
Vitamin E0.08 mg(1 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.01 mg(1 %)
Niacin0.14 mg(1 %)
Vitamin B₆0 mg(0 %)
Folate0 μg(0 %)
Pantothenic acid0.05 mg(1 %)
Vitamin B₁₂0.04 μg(1 %)
Vitamin C0 mg(0 %)
Potassium93.28 mg(2 %)
Calcium9.76 mg(1 %)
Magnesium29.66 mg(10 %)
Iron2.02 mg(13 %)
Zinc0.43 mg(5 %)
Saturated fatty acids5.04 g
Cholesterol0.39 mg
Author of this recipe:

Ingredients

for
35
Ingredients
½ teaspoon
rubbed Sage
150 grams
150 grams
Margarine (vegan, or vegan butter)
125 grams
3 tablespoons
2 tablespoons
4 tablespoons
brown rum
dried Flowers (of corn and marigolds)

Preparation steps

1.

Finely crush the sage in a mortar. Chop the chocolate and melt over hot water, then let cool slightly again. Whisk together the margarine, powdered sugar and cream in a bowl with a hand mixer. Stir in the sage. Whisk in the cocoa. Gradually stir the rum and the chocolate into the cream. Pour the cream into a piping bag with a star tip and chill about 20 minutes in the refrigerator.

2.

Pipe the truffle mixture into candy molds and garnish with edible flowers. Chill in the refrigerator at least 6 hours, preferably overnight.