Raw Vegan Chocolate Truffles
This recipe will blow your mind and challenge you taste buds.
My official tasters thought the truffles tasted as if they were made with cream and couldn’t believe that they were actually full of protein and antioxidants
They don’t take much time or process and you can roll the base in different coatings to make a variety of flavours, just like your favourite chocolate box
I took inspiration for this recipe from one of my favourite blogs, Dates and Avocado’s. Lore Salas has such an amazing eye for detail and has inspired so many of my dessert recipes. After being on instagram for a long time, she has just started a blog and I’d encourage anyone with a sweet tooth to check it out!
Mr. B rating for this one, 12 out of 5, so I know what to make when I need to convince him to do something! Bribery always works!
- 1 cup almond butter
- ½ cup melted cacao butter
- ½ cup cacao powder
- ¼ cup + 1 tbsp. maple syrup
- ½ tsp. pure vanilla extract
- Pinch sea salt
- Cacao nibs
- Matcha Powder
- Chopped nuts
- Or eat on its own
- Blend the almond butter, water, maple syrup, vanilla extract and salt in a blender until you get a nice smooth paste
- Stream the melted cacao butter and cacao powder, last
- Pour the batter into a bowl and refrigerate until firm (at least 1 hour)
- Roll the mixture into 1-inch balls
- Roll each ball into the topping of your choice
- Place in the fridge, they should keep for a few weeks, or a few seconds if Mr. B. knows they are there
Chocolate Almond Butter Oats (Vegan, Gluten Free)
This recipe is one of my favourite porridge recipes. It takes 10 minutes in total and whilst it looks and tastes as indulgent as a gooey chocolate brownie, it is full of antioxidants, vitamins and minerals and slow energy releasing ingredients and protein, such as coconut oil and almond butter
I like to head to the gym in the morning and this is a great protein boast for when I get home. Mr. B. is less mobile in the mornings, but since this breakfast imitates the elements of a dessert, it is great motivation to coax him out of bed!
This recipe is adapted from ‘this rawsome vegan life’ blog; a blog dedicated to vegan breakfasts, desserts and smoothies
- 1 cup rolled oats
- 5 cup water
- 1/8 tsp. salt
- ¼ cup almond milk
- 1 tbsp. almond butter
- 1 tbsp. melted coconut oil
- 1 tbsp. cacao powder
- 1 tbsp. maple syrup
- Add the oats and salt to the water and bring to the boil
- Turn down the heat and stir until it reaches a creamy consistency
- Stir in the almond milk and butter
- To make the chocolate, stir the ingredients together and drizzle over the oats
Gorgeous Gooey Black Bean Brownies
Why would I want to eat a healthy brownie, when I could eat a rich, deep, gooey chocolaty brownie instead?
What if this was one and the same thing?!
Introducing the gluten free, flour free, dairy free, nut free brownie. It is super easy and takes around 20 minutes, using my trusted blender.
The secret ingredient here is undetectable, as per my trusted tasters and with black beans as the main ingredient, you can be rest assured that you have had at least one of your five a day!
- 1 can black beans, drained and rinsed
- 2 tbsp. raw cacao
- ½ cup oats
- ¼ tsp. salt
- ¼ cup coconut oil
- ½ cup maple syrup
- 2 tsp. pure vanilla extract
- ½ tsp. gluten free baking powder
- ½ cup vegan chocolate chips
- Pre-heat the oven to 350c
- Combine all the ingredients, except the chips, into the blender
- Stir in the chips and pour into a cake pan, sprinkle some extra chips over the top
- Place in the oven for 15 mins and let cool for at least 10 mins before serving
- If a little soft when you take it out of the oven, place in the fridge and the brownies will firm up
Black Beans (above)
Vegan Chocolate Mousse
This chocolate treat has three main ingredients and takes not time at all in a blender. It is dairy free, gluten free, nut free, refined sugar free and high in protein. It has a deep, decadent texture and ‘you won’t believe it’s made of tofu’, which is a wonderful ancient healthy ingredient that takes on the taste of whatever you are making. Here it is really used for the silky texture and in blind tastings no one would ever guess it is the main ingredient.
I like to serve it with lots of berries to cut through the richness of the mousse, it also adds a little color to the plate. I have also added a little gold fairy dust here, for a magical finish.
- 300g soft silken tofu
- 80g vegan chocolate
- 3 tbsp. maple syrup
- ½ tsp. vanilla essence
- Pinch of salt
- Melt the vegan chocolate using a heat proof bowl over a pot of hot water, don’t let the bowl touch the water
- Stir the chocolate until it melts completely and then take it off the heat to cool for a few minutes
- In the mean time, prepare the tofu by taking it out of the packaging, squeeze a little to get rid of some of the water, then blend till smooth
- Add the chocolate and rest of the ingredients
- Transfer into glasses or ramekins, serve with berries to cut through the richness
‘Each day is a gift, don’t send it back unopened’
I like to eat every two hours or so, little and often is my motto, so it’s important to have healthy easy snacks with me at work and when I travel. I like this recipe as it can be used as a snack or a homemade granola and is another recipe to add to my love affair with quinoa collection, as Mr. B calls it. It is relatively easy and can be adapted to whatever you have in the cupboard. This recipe is an adaptation of a recipe from the ambitious kitchen, a beautiful healthy food blog from an inspiring author who used healthy food and blogging to overcome her eating disorder.
A slight detour…
As I was writing the first sentence of this blog, ‘I like to eat every two hours’ I was struck with gratitude for being able to say that.
Some people don’t have the luxury of eating once a day, not only in developing countries due to poverty levels and famine but also in our own back yard.
Two organisations that are dedicated to this cause are Mary’s Meals, which supplies food at school in developing countries, to help lift children out of the cycle of poverty, www.marysmealsusa.org and the Woman’s Lunch Place in Boston, www.womenslunchplace.org, which aims to supply at least one good meal per day as well as helping to restore dignity and hope to vulnerable woman. I support these two charities and would urge you to read about they work they do. They certainly help me to be more mindful when I sit down for a meal.
- 1 cup gluten free oats
- ½ cup uncooked Quinoa
- ½ cup pumpkin seeds
- ½ cup almond butter
- Pinch of salt
- ¼ cup honey
- 1 tsp. vanilla extract
- 1 tbsp. coconut oil
- 1 tbsp. chia seeds
- ¼ cup vegan dark chocolate (can use non-vegan chocolate if preferred)
- Preheat oven to 350F
- Add oats, Quinoa and pumpkin seeds to a large baking sheet, spreading evenly
- Toast for 10 minutes
- Once toasted pour into a glass bowl and add the chia seeds
- Whilst baking, melt the almond butter in a shallow pan on a low heat, add the coconut oil, salt, honey and vanilla
- Once melted, take off heat and allow to cool slightly
- Add to the mixture and combine
- Line a baking tray with parchment paper and pour the mixture in, spreading out
- Melt the chocolate and drizzle over the top
- Place mixture into the freezer for 10-20 minutes or until hardened
- Remove from the freezer and cut into 8 bars, use any that has crumbled as granola
I am always trying out new and interesting dessert recipes to satisfy Mr. B’s sweet tooth and when I found this recipe in Verge, one of my favorite veggie cook books, it seemed the perfect balance between healthy yet indulgent
This is a rich and impressively heady desert and easy to make given the few ingredients and little process. The recipe serves, 2-4 people, but I would suggest it for 4-6 at least, due to the decadence
The beetroot can not be seen as the deep purple is swallowed by the chocolate (see picture below for the proof it is in the pudding…), so if you want your guests to know that there is beetroot, then you may want to sprinkle some crushed beet chips on top
- 2 cups bittersweet chocolate chips, use dairy free chips for the vegan option
- 1 cup coconut milk
- 1 tsp. cornstarch
- ½ tsp. salt
- ½ cup red beetroot juice
- Place the chocolate chips in a medium bowl
- Heat the coconut milk in a saucepan over a medium heat. Stir in the cornstarch and salt, whisking to ensure that it is fully dissolved. The cornstarch will start to thicken the coconut milk after a few minutes, as soon as this happens, stir in the beet juice and then strain through a sieve over the chocolate chips
- Whisk the chocolate mixture thoroughly until all of the chips are melted. Portion the mixture into serving dishes and chill for at least 1 hour to set
Everybody needs a treat now and then, something indulgent, something so good it is bad…or in the case of this recipe, something sooo good and not bad at all!
I found this recipe in Vegan Life. A guilt free chocolate, salted caramel tart, with a healthier combination of ingredients than most cereal bars. The tart is 80% nuts and dates and doesn’t take much time or method, with the trusty blender back in action.
The caramel combination is tasty enough to make and eat on its own, and can be served with my banana pancakes or as a simple energy pot. Mr. B licked several spoons and bowls in the making of this recipe and felt like it gave him an energy boost for a number of hours afterwards, provoking him into going for a run so he could come back and eat some more.
You can make this vegan/dairy free by using vegan chocolate, or use milk chocolate if you prefer.
- 150g (1 cup) hazelnuts
- 150g (1 cup) almonds
- 100g (1/2 cup) pitted dates
- 1 tbsp. organic vanilla extract
- 2 tbsp. coconut oil
- 300g (1.5 cups) pitted dates
- 150g (1/2 cup) cashew butter
- 10-12 tbsp. water
- 10 tbsp. coconut oil
- ½ tsp. sea salt
- 300g (2 cups) good quality vegan dark chocolate
- You can use walnuts instead of hazelnuts
- You can use milk chocolate if you are not vegan
- You can use a flavored chocolate if you want to add a different dimension, e.g. mint chocolate
- Line the base of a 24cm round non-stick cake tin with baking paper
- To make the base, blend the nuts to a flour-like consistency in a blender. Add the dates, vanilla extract and coconut oil and blend again till the mixture resembles breadcrumbs. Press it firmly into the base of the tin, making sure it is evenly spread
- Put all the ingredients for the caramel layer into the same blender (it should be reasonably clean) and blend till super-smooth and caramel-like. This may take 5-10 minutes depending on how powerful your blender is. You may need to add water if it is a bit clumpy rather than smooth
- Spread evenly on the top of the base layer in the tin, doing your best to smooth the caramel layer. Place in the fridge while you prepare the chocolate
- Gently melt the chocolate in a heatproof bowl set over a pan of simmering water (make sure the bowl doesn’t touch the water). Remove from the heat and pour over the caramel layer
- Put into the fridge and leave to set until the chocolate is solid. Use a hot knife to cut this tart, it will help to cut through the chocolate without it cracking