SPOOKY HALLOWEEN CANDY WORKSHOP

And this year for Halloween (30.10.2018) together with chef Nikoleta Koleva we made scaaaary delicious caaandies! To the delight of young and old, the truffles were incredibly tasty, healthy, and colored with all-natural ingredients! The stars were roasted pumpkin, spirulina, a little charcoal for color, and see who else 🙂

SPOOKY PUMPKIN TRUFFLES IN COLORED CREAM

Ingredients for 30 Truffles
100 g cashews (soaked for at least 30 min)
30 g (2 tbsp) coconut flour
50 g cocoa butter
(approx.) 400 g roasted pumpkin (cut into pieces)
1 tsp vanilla extract
3 tbsp agave
¼ tsp cinnamon, cardamom, salt
¼ tsp turmeric for color (optional)
100 g walnuts
For the White Cream Coating
100 g cashews
200 g cocoa butter (melted in a double boiler)
20 g (3 tbsp) coconut oil (melted in a double boiler)
50 g agave
1/3 tsp salt
For coloring – 1/3 tsp spirulina, 1 tsp acai, ½ tsp activated charcoal
30 pcs dried cherries
Preparation Method

Truffle:
In a food processor, first grind the walnuts into medium-sized pieces. Take them out and set them aside. Then finely grind the cashews. Add and mix the remaining ingredients except for the butter. When everything is well mixed into a puree, blend in the butter until combined. Transfer to a bowl and place in the freezer to firm up for 15 min. Form balls from the mixture. Store in the refrigerator for up to 5 days.
White cream:
Using an immersion blender or a powerful blender, mix all ingredients except those for coloring.
In separate bowls, place a certain portion for coloring and mix with the ingredient you want to color the cream with.

Thanks to all the kids who participated and enthusiastically created the most delicious and spooky candies! 🙂