White Vanilla Chocolate & Butterless Butter Pecan Truffles

Yeah; well. Okay. I told you I would add another recipe to tack more onto that last post. To give you more white chocolatey goodness. Why, oh why? Well.
I was so excited when, in the wee hours of Pinteresting (sigh), I had found a recipe for dairy-free white chocolate. How COOL. It looked so easy, too, that I could sub the sugar for something like coconut crystals or lucuma powder and everything would be hunky-dory.
Wrong.

Ehm.

Well, I don't want to insult the author of the recipe, because their chocolate looked absolutely beautiful. Somehow; though, my following of their recipe did not come out very beautiful at all. Nor did it taste very nice, or much at all like white chocolate. It just tasted kind of like a gritty, hard vanillary lump of sweet. Which really isn't terrible, it's kind of nice as a candy, but it's NOT white chocolate. I need smooooooth.

I took a break and made a cute little gingerbread tree.




Aww!

Then I spent most of the day (aside from caring for my son & housework) going crazy making teeny tiny gingerbread trees. Like, a hundred or so of them, plus a few normal-sized cookies.

AND THEN I MADE WHITE CHOCOLATE AND IT WAS DIVINE.

So I did various other stuff, like working on my son's christmas presents...

BUT THEN THE NEXT DAY
I remelted that chocolate and grabbed the huge loaf of caramel in my fridge that I made in October (the stuff keeps for A.G.E.S. and can be used in a CORNUCOPIA of sweets. It's one of the most ingenious things I've made.) and chopped a gob out of it to shape into little balls with some peanut butter that I had sweetened with date syrup and frozen. Oh you better believe, I got cheeky and double dipped those guys in that white chocolate. Yep. White-chocolate snicker ball bombs, and I took those gingerbread trees and I dipped them in white chocolate too.

AND!

I felt a great need to create something elaborate, something...something meaningful...to recreate something special for a few of the people on my list who probably hadn't tasted it for many years.
So; I laboured intensively, and thus was borne....

BUTTERLESS BUTTER PECAN TRUFFLES, DOUBLE DIPPED IN DAIRY-FREE RAW WHITE CHOCOLATE.

Butterless butter-pecan ganache

1/2 to 2/3 Cup Coconut palm sugar (depending on how sweet you want these-I used 1/2 cup and I think it's perfect, but a bit less sweet than your typical truffle.) 

1/2 Cup Non-dairy cream (I use Ecomil's almond cream. You may use something else, but it may change the flavour for all I know.)

1/4 tsp Salt

110g Chocolate (one batch of the aforementioned chocolate works *perfectly*.)

Chopped pecans-as much as desired (I used about 1/3 pecan-to-chocolate ratio)

1 tsp Arrowroot

1/4 tsp additional lecithin

Bring coconut sugar & nondairy cream to a light boil in a pan and add salt, whisking continuously. Turn off heat and add chocolate, and lecithin. Whisk for several minutes and transfer to a bowl. Refrigerate and use a half-teaspoon measuring spoon to shape truffle balls which when thoroughly chilled, you can then dip in another batch of chocolate to coat.

White vanilla chocolate:

Approx. 100g raw cacao butter

1/4 tsp vanilla extract

2/3 cup lucuma powder (I don't recommend subbing. This lends to it's colour, texture, and flavour which is all important for a recreation.)

1/2 tsp arrowroot powder OR FINELY powdered almond flour OR powdered rice milk 

1/4 tsp lecithin

Pinch vanilla powder (optional, but recommended!)

Slow-melt the cacao butter on the lowest heat possible in a metal pot. The lower the temperature, the better as your chocolate will emulsify better. Add the lecithin and vanilla halfway into melting and stir continuously. When the cacao has fully melted, add the arrowroot and whisk. Add lucuma and vanilla and whisk continuously for several minutes and remove from heat. Re-melt on very very low heat as/and when needed, or pour into moulds to be eaten on it's own (it's delicious on it's own!!)

You'll easily have quite a bit of vanilla-chocolate left over after dipping/double dipping your butterless butter-pecan truffles, so, do what you will with that knowledge. Leave me a comment and tell me how you like it!