Bittersweet Chocolate Truffles

So, we’re literally 5 days away from Christmas!  I wonder if you’ve all finished your shopping, or handmade gift-making, or baking?  Well, this is what I have been making in my kitchen for friends and family this year, and besides being totally irresistible, they are so unbelievably simple to make!

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 There are several options you can use when making these delectable truffles; you can use semi-sweet chocolate instead of bittersweet if you choose, but I personally love dark chocolate.  Then you have so many options for your coatings.  Toasted coconut, chopped nuts, cocoa, icing sugar, whatever your little heart desires!

Bittersweet Chocolate Truffles

This is also a really fun activity to do with your kiddos.  I liked to do the rolling of the truffle balls and let my little guy dip them in the bowls with the coatings.

Bittersweet Chocolate Truffles

Yield: 20-22 truffles

Ingredients

  • 300 grams bittersweet baking chocolate (I like to use Camino)
  • 3/4 cup full fat coconut milk
  • 1 teaspoon pure vanilla extract
  • 1 pinch sea salt
  • Assorted Coatings:
  • 1/2 cup toasted shredded coconut
  • 1/2 cup hazelnuts, finely chopped
  • 1/2 cup cocoa powder

Instructions

  1. Chop the chocolate into small pieces then place into a small saucepan. Melt the chocolate over the lowest heat, stirring frequently.
  2. Whisk in the coconut milk, vanilla extract and salt. Whisk until smooth.
  3. Remove from heat and pour into a bowl. Cover with plastic wrap and place in freezer for approx. 30 minutes. Remove from freezer, stir with a spoon, breaking down any hard pieces, then place in the fridge for another 30 minutes. If it's not firm after this time, you can place it in the fridge for 10-20 more minutes until you have a firm texture that is easy to mould.
  4. Place your coatings into separate shallow bowls. Have a baking tray ready to place your truffle balls on.
  5. With your hands, roll chocolate into little balls. Roll balls into coating of your choice, pressing in and covering the balls completely. Repeat until all chocolate is used, alternating between coatings.
http://loveandlentils.com/2014/12/20/bittersweet-chocolate-truffles/

To finish off, you can package these cuties in mason jars, mugs, or even little ramekins and give them to your friends and family for the holidays.  Have fun with it.  Remember to keep them in the fridge until you’re ready to gift them or eat them. 🙂

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I wish you all a peaceful and relaxing holiday season.  I know it can get quite hectic this time of year, but cherish the time with your loved ones and friends, enjoy the food, the wine, and the holiday spirit.  

Best wishes xx

Sophia

Vanilla Chocolate Chunk Cheesecake with Peanut Butter

I have so much to share with you in today’s post!  A few weeks ago I gave you all a little teaser on Instagram that I’d be giving away a copy of Emily von Euw’s AMAZING book, Rawsome Vegan Baking.  Well, today is that day folks. 🙂  Emily was super sweet in also giving me the opportunity to share a recipe from the (un)cookbook with you.

rawsome cover 

If you don’t already have your hands on this book, I need to tell you how impressive it is.  When I received the book, I sat next to my son on the couch and we flipped through the pages.  Page after page, he kept exclaiming, “that looks sooooo delicious!”.  Emily’s photos are mesmerizing, deep, dark and drool-worthy, and there’s a lot of them.  There’s so much to explore, from raw cakes, cupcakes, bars, pies, tarts, ice cream and more.  I had Sonny’s help in making a few very easy recipes, including the S’mores Cupcakes and also the Almond Joys with Crunchy Coconut Center Enrobed in Raw Chocolate.  How good do those sound? Seriously – amazing!  They are very kid-friendly, and so much healthier than your typical desserts.  

raw, cake, rawsome vegan baking

The recipes do not require any weird kitchen equipment or too much time, except for the occasional overnight freezing which takes zero effort 🙂 and the use of a dehydrator, which I do not have.  The recipes are made from nuts, seeds, fruit, coconut, cacao and other superfoods.  They do not contain dairy, refined sugar, processed flours, eggs, or gluten.  They do contain tons of flavour and are awe-inspiring.  And finally, they are completely raw, so no cooking required.

Vanilla Chocolate Chunk Cheesecake with Peanut Butter

I really received this book at the perfect time, I’ve just recently started experimenting with raw baking and despite my initial doubts, it is SO easy and way more impressive than any ordinary dessert.  I’ve served my Very Berry Raw Pie so many times, and it’s always such a crowd-pleaser.  Today, I am sharing an incredible recipe from Emily’s book,  a Vanilla Chocolate Chunk Cheesecake with Peanut Butter.  I mean, seriously, without even going any further, how amazing does this sound?  

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This was a very simple recipe to make, and I already had all the ingredients on hand, which you most likely would as well.  The only thing I did different from the recipe was instead of drizzling the peanut butter overtop the cake, I spread it right on.  PB lovers over here, what can I say.

Vanilla Chocolate Chunk Cheesecake with Peanut Butter

Ingredients

  • Crust:
  • 1 cup oats
  • 1 cup pitted dates
  • Cheesecake:
  • 2 bananas
  • 1/4 cup melted coconut oil
  • 2 cups raw cashews
  • 1 1/2 cups pitted dates
  • 1/4 cup preferred liquid sweetener (optional; I used about 1-2 tablespoons maple syrup)
  • Seeds from 1 vanilla pod
  • Water
  • 1/4 cup cacao or carob powder (I used cacao powder)
  • Topping:
  • 3 tablespoons raw peanut butter
  • 3 tablespoons raw chocolate (see below)
  • Raw Chocolate:
  • 1/4 cup cacao powder
  • 1/2 cup melted coconut oil
  • 1/3 cup preferred liquid sweetener
  • Mix all ingredients together until smooth
  • To make the crust:
  • Pulse the oats into flour in your food processor. Add the dates and process until they stick together. Press into the bottom of a springform pan and put in the fridge.
  • To make the cheesecake:
  • Blend all ingredients, except the cacao powder, until very smooth, using as little water (or maple syrup) as possible, to keep your cheesecake creamy. If you don't want to add any water, use some liquid sweetener. This is your vanilla layer.
  • Transfer half of the batter to a bowl. To make the chocolate layer, add the cacao powder to the remaining batter that is still in your blender/food processor and blend until it's incorporated. Now spread the vanilla layer and the chocolate layer on your crust, alternating layers a few times. Set in the freezer overnight then drizzle with peanut butter and chocolate the next day. Enjoy!

Notes

I spread the peanut butter right onto the cake, rather than drizzling, just to get more of a peanut butter flavour.

http://loveandlentils.com/2014/05/25/vanilla-chocolate-chunk-cheesecake-with-peanut-butter/

Vanilla Chocolate Chunk Cheesecake with Peanut Butter

You’ll need to prepare it the day before you wish to serve it, because it needs to set in the freezer overnight.  That’s the longest part of the recipe, and it takes zero effort. 🙂

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Don’t forget to also enter the giveaway below for your chance to win a free copy of Rawsome Vegan Baking! Good luck to all.  It’s open worldwide so share with your friends.  Contest closes Friday, May 30th at noon.

  
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Very Berry Raw Pie – Guest Post on Girl Eats Greens

I don’t know why, but I was always a little apprehensive about raw baking.  I thought it would be complicated, time-consuming and that I wouldn’t really wow anyone with my creation.  Then I started seeing so many mouth-watering recipes online, which not only looked delectable, but were also so much healthier than a typical dessert.  So, this past Easter, I decided to challenge myself and make a raw pie to serve as dessert for our family.  My father-in-law, who tells it as it is, went crazy over this pie! He had seconds, and thirds.  The pie plate was practically licked clean, and I was super proud to say that it was completely raw, and sugar-free.  Between you and me, it was also SO easy to make.  No baking, nothing you can possibly overcook or burn, not time-consuming, and no crazy kitchen tools required.

Very Berry Raw Pie

So, this recipe became a keeper, and I made it again and again for more friends and family.  It’s really one of those crowd pleasing desserts.  You’ve gotta give it a try!

Today I am sharing the recipe over at Girl Eats Greens.  Jamie, the one behind the blog, is off on an amazing adventure in Southeast Asia.  If you’ve never checked out Girl Eats Greens, I encourage you to – Jamie shares delicious vegan recipes and she is a very talented photographer.   Jamie got in touch with me to guest post while she’s away, and I couldn’t be happier to help her out and share this Very Berry Raw Pie with all her readers and of course, you. 🙂

So head on over, and do tell me what you think! 

Very Berry Raw Pie 

Really, Really Easy Chocolate Mousse

As the title says, it simply doesn’t get easier than this recipe and let me tell you, it is a silky, smooth, decadent chocolate mousse.  It’s the chocolate mousse you would expect, made with not so typical ingredients.  No eggs, no heavy cream, no white sugar.  Instead, think high protein, dreamy chocolate dessert.  I hope you give this one a try, it’s too easy not to!

Really, Really Easy Chocolate Mousse Recipe

Makes 3-4 small servings

Ingredients:

  • 375 grams silken tofu
  • 3/4 cup dairy-free dark chocolate chips
  • 1 tablespoon cacao powder

Directions:

  • In a food processor, whiz the tofu until it is a smooth consistency.
  • Melt chocolate chips and add to the tofu, along with the cacao.  Give it another whirl.
  • Spoon into dessert bowls and chill in fridge for 1-2 hours.
  • Top with a few berries and enjoy!

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