Chocolate, Orange and Cinnamon Arancini

1 hour

8 Servings


chocolate ganache centre, with coconut, cinnamon risotto
and a sweet beetroot and panko crumb .
The big question is does it need ice cream ?

Chocolate, Orange and Cinnamon Arancini


Put the chocolate into a glass bowl.

Heat coconut cream in microwave or on the stove (do not boil)

Pore over the chocolate, leave to stand for a minute, then stir until the chocolate has melted.

Add the sugar stir and taste, add more sugar if needed.

Place in the fridge until set.

Once it has set roll into 12 balls Lick fingers.

Place on a lined baking tray and put in the freezer for 1 hour.


For the Risotto

1 cup risotto rice

500ml warmed coconut milk (Alpro, Koko etc)

2 to 3Tbsp agave (adjust towards the end of cooking as it depends on

the sweetness of your milk)

1 1/2 tsp ground cinnamon

4 drops of vanilla extract

1/2Tbsp plant butter.    

Ganache Centre

100ml coconut cream (if you can’t get coconut cream you can use the solid off of a couple of cans)

100g Dark Chocolate

3tsp caster sugar

Zest of 1 large orange