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Vegan Tequila Truffles

Hola! I am Jeni from the blog Thyme & Love and I am so excited to be writing a guest post here on Dora’s Table! Before I share my recipe for these delicious and easy Vegan Tequila Truffles, I thought that I would give a little background about myself and my recipe inspiration.

These Vegan Tequila Truffles are rich, creamy, chocolaty and simple. They are easy to make and perfect for the holiday season.

I first discovered authentic Mexican food when I started dating my Husband Hector, who is from Mexico City. I immediately feel in love with the cuisine and culture of Mexico. I grew up in the Midwest and ate a pretty typical American diet. There wasn’t much variety and we never had true authentic Mexican food. I learned a few recipes and the basics of Mexican cuisine from Hector’s Mom Adela. Since I was already Vegan when I met Hector I began to research Mexican recipes that were naturally Vegan or that could easily be made Vegan.

 

These Vegan Tequila Truffles are rich, creamy, chocolaty and simple. They are easy to make and perfect for the holiday season.

I love traveling to Mexico as much as I can, especially to Mexico City. It is the first place that I visited in Mexico and it holds a special place in my heart. After Hector and I got married, we decided to move to Mexico City for awhile. It was one of the greatest experience of my life. On my blog, you’ll find that many of my recipes are inspired by Mexico.

Now, let’s talk about these Vegan Tequila Truffles. When Dora asked me to share a holiday recipe with you, I immediately knew that I wanted to share a Mexican inspired truffle recipe. Truffles are easy to make and perfect for the holiday season.

These Vegan Tequila Truffles are rich, creamy, chocolaty and simple. They are easy to make and perfect for the holiday season.

The Recipe: Vegan Tequila Truffles

The truffles start by melting dark chocolate in warmed coconut milk. You want to look for chocolate that is at least 70% cacao. After most of the chocolate has melted, the rich ganache is infused with Mexican vanilla and tequila. It is completely optional but for a little kick add chili powder to the ganache. I like to use guajillo chili powder.

After chilling the fridge for a few hours, the truffles are rolled into balls and then coated in cocoa powder.

You’ll find these Vegan Tequila Truffles to be rich, creamy, chocolaty and simple.

These Vegan Tequila Truffles are rich, creamy, chocolaty and simple. They are easy to make and perfect for the holiday season.
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Vegan Tequila Truffles

Prep Time 2 hours
Cook Time 5 minutes
Total Time 2 hours 5 minutes
Author Jeni Hernandez

Ingredients

  • 1/2 cup Coconut milk, full fat
  • 12 oz. Vegan Dark Chocolate at least 70% Cacao, finely chopped
  • 1 pinch Sea Salt
  • 1/2 tsp. Mexican Vanilla Extract
  • 2 tbsp. Tequila
  • ¼-½ tsp. Chili Powder, optional
  • 1/4 cup Cocoa powder, for dusting

Preparation

  1. In a medium saucepan heat the the coconut milk over medium heat. When the milk comes to a low boil add the chopped chocolate and continually stir until about ¾ of the chocolate has melted. Turn off the heat and add the pinch of salt, vanilla, tequila and chili powder if using. Keep stirring until all of the chocolate has melted. 

  2. Pour the chocolate into a loaf pan or shallow dish. Refrigerate for 2 hours, or until the chocolate is almost solid. If the chocolate is still wet in some spots continue chilling until firm. 

  3. Once the chocolate is chilled and firm, prepare a dish with the cocoa powder for rolling. Use a tablespoon sized scoop to scoop out small balls; I like to use a cookie scoop. Scoop out the tablespoon size balls then gently use your hands to roll into a round ball shape. Toss in cocoa powder to coat and shake off the excess. Transfer to a cookie sheet or pan lined with wax paper. Continue until all the chocolate has been scooped out. Depending on the size of the scoop, you should get about 14-16 truffles. 

  4. Enjoy the truffles right away or store in a tightly covered container in the fridge. Let the truffles come up to room temperature before serving, about 10-15 minutes. 

Chef's Notes

It is completely optional but for a little kick add chili powder to the ganache. I like to use guajillo chili powder.

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Prickly Pear Margarita

Have I mentioned I love tequila? I know some of you must be fighting back your gag reflex just thinking about tequila, but not me. Tequila and I go way back, but that’s another story, preferably one told while drinking tequila. After you try this prickly pear margarital you might reconsider your aversion to tequila, at least I hope you do.

This recipe for prickly pear margarita is so good it will change your whole perspective on tequila. The prickly pears won't disappoint.

Prickly pear fruit is native to Mexico and South America, but it can be found in France, Italy, Spain, Portugal, Egypt, and parts of the Middle East. It is known for its thick spiny skin and soft, sweet, & watery interior. There are many varieties, but the most well known are green, red, yellow, brown and pink.  It’s the perfect summer fruit, it tastes like a weird combination of pear, cucumber, watermelon and pineapple. It has only one monstrous defect, besides the tiny spines that line its exterior, the flesh of the fruit is riddled with seeds. It is commonly used to make drinks, candy, or jelly.

This recipe for prickly pear margarita is so good it will change your whole perspective on tequila. The prickly pears won't disappoint.

You can find them at your local Mexican or Hispanic market. I found them at my favorite grocery store, Crown Valley Market Place in Mission Viejo or you can find them at El Nopal Market in San Juan Capistrano. They are in season from early spring to late fall. To prepare them, use a paring knife to cut off both ends of the fruit and make a 1/4 of an inch deep cut lengthwise. Please, please, please wear gloves when working with this fruit. Even though you can find them without the large spines at the store, the tiny and almost hair like spines remain and can get lodged in your flesh. They truly are tiny! Place your finger in between the flesh and the outer skin and simply pull back, the outer layer should come off easily. You can store them in your refrigerator for up to a week or at room temperature if you are going to eat them in one or two days.

This recipe for prickly pear margarita is so good it will change your whole perspective on tequila. The prickly pears won't disappoint.

One of the wonderful benefits of living in SoCal is that a wide variety of tequila is available at the grocery store, liquor store, and neighborhood bar. We usually drink Corralejo, Don Juilo, or Clase Azul, but this time we used Cazadores which is a great option for those who don’t want to spend a lot of money. As for margaritas, I’m happy to see more bars have stopped using sour mix and creating their own flavored syrups and liquors. Did you know, margaritas in Mexico are made with lime juice, tequila, and triple sec or Cointreau? That’s it! I wish I had better pictures to show you; the color of this fruit is amazing, almost neon. This is officially the most tested recipe on this blog:)

This recipe for prickly pear margarita is so good it will change your whole perspective on tequila. The prickly pears won't disappoint.

 

 

The Recipe: Prickly Pear Margarita

I usually like my margaritas on the rocks in a salt rimmed glass, but the sweetness of the prickly pear called for this to be a frozen version. The prickly pear is full of seeds, make sure strain the pureed mixture. Enjoy!

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Prickly Pear Margarita

Cook Time 5 minutes
Total Time 5 minutes
Servings 2 servings
Author Dora Stone

Ingredients

  • 4 Red prickly pears, peeled
  • ¾ cup Tequila, reposado
  • ½ cup Cointreau,
  • ¼ cup + 1 tbsp. Lime juice, fresh
  • Ice As Needed

Preparation

  1. Blend prickly pears on low for 60 seconds. Then blend on high for 30 seconds. Strain. Set liquid aside.
  2. Pour tequila, Cointreau, lime juice, and prickly pear juice in blender. Add ice and blend on high.
  3. Serve in two salt rimmed glasses.

 

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The Best Sangrita Recipe

I love tequila!! I really do, and I hate the negative reputation is has in this country. I’ve been drinking tequila since I was 15 yrs old, with adult supervision of course. My parents decided it was best to teach me how to drink tequila properly, before I turned 18 and went out into the world. I never got drunk off of it, at least not until college, which I totally blame on you eager American college kids. I’ll spare you the drunk college stories for fear of embarrassing myself and others involved. Needless to say, I almost gave up tequila. Thankfully my mom started sending me bottles of sangrita to chase my tequila with, which reminded me that tequila, good tequila, is meant to be sipped and enjoyed. Sangrita is the best tequila chaser you’ll find. It is a combination of hot chiles, orange juice, onion, tomato juice, and just a touch of sugar. You can buy it pre-made, I recommend Viuda de Sanchez, or you can make it yourself.

The best sangrita recipe is spicy, sweet, and savory. It is the best chaser to any tequila. A vegan recipe.

Now, let me introduce you to the many wonderful ways in which Mexicans drink their tequila. First there’s the “bandera” or flag, it consists of 3 shots, one of lime juice, one of tequila, and one of sangrita. It is meant to be sipped but can also be shot. It’s called a flag because of the colors reflect those of the Mexican flag: green, white, and red. The shot glasses are not your regular shot glasses either. They are known as “caballitos” or little horses. If you would like to know why, you can visit the Mexican Academy of Tequila for some interesting facts. All you really need to know is that while a regular shot glass fits one fluid ounce of liquor, the “caballito” fits one and a half. Another way to drink tequila is with lime and salt, lick the space between your thumb and your forefinger, add some salt, lick salt, take shot, and suck on a lime. Please don’t call it training wheels, it drives me crazy, yes it’s supposed to lessen the harshness of the alcohol, but tequila shouldn’t be harsh. Surprised? This leads me to the final way of drinking tequila, which is, served in a snifter and sipped.

The best sangrita recipe is spicy, sweet, and savory. It is the best chaser to any tequila. A vegan recipe.

All of these ways of drinking tequila would be greatly improved if you invest in a good tequila. Try Corralejo or Don Julio Blanco for margaritas, the “bandera”, and the salt-shot-lime version, or for any other mixed drink. Don Julio (my lover), also comes in Reposado, Anejo, and 1942. Don Julio 1942 is for sipping, and while quite expensive you should definitely try it t least once. If you’re looking for a surprisingly smooth tequila try Clase Azul, plus it comes in a really unique bottle. I hope this helps and maybe persuades you to try tequila one more time before vowing never to touch it again.

The Recipe: The Best Sangrita Recipe

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Sangrita

Cook Time 15 minutes
Total Time 15 minutes
Servings 1 quart
Author Dora Stone

Ingredients

  • 2 cups Tomato juice
  • 1 1/2 cups Orange juice, fresh
  • 1/2 cup Lime juice, fresh
  • 2 tsp, Onion white, large, minced
  • 1 tsp. Worcestershire Sauce, vegan
  • 4 tsp. Valentina, Mexican hot sauce

Preparation

  1. In a large bowl, combine all ingredients, whisk them together, and season.
  2. Refrigerate.

Chef's Notes

Serve cold. The quality of the sangrita depends on the quality of the tomato juice, so get a good one.