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 Chip Chickpea Cookies
This is a super easy recipe for one of those days when you just need a cookie straight out of the oven
The wonderful thing about this cookie is that it tastes and smells like a normal chocolate chip cookie but has no flour or sugar. Doesn’t that just blow your mind?! I didn’t think this one would make it through my sweet tooth tasters, but they loved it!
This takes 5 minutes prep time and c. 15 minutes in the oven, making it quicker than ordering insomnia cookies on seamless (a Mr. B move when I am away…)!
- 1 can chickpeas
- ½ cup natural almond/peanut butter
- 5 tsp. vanilla extract
- ¼ dairy free milk
- 1 tsp. gluten free baking powder
- A pinch sea salt
- 50g vegan chocolate chips (cacao nibs if you want no sugar and/or a textural contrast)
- Pre-heat the oven to 350c
- Blend all the ingredients apart from the chocolate chips
- Fold in the chocolate chips
- Line a baking tray with greaseproof paper/baking parchment
- Spoon the mixture onto the baking sheet, one heaped tablespoon per cookie and squish it down
- Bake for 10-15 minutes until lightly brown
- Serve warm or cool
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
Raw Vegan Matcha Cheesecake
‘Dessert is like a feel-good song, the best ones make you dance’.
This is one of those life-changing recipes. It tastes beautifully decadent due to the silky texture but is gluten, dairy and refined sugar free. As you can see from the combination of ingredients, it is all natural and pretty similar to your granola, so you can eat cheesecake for breakfast and feel pretty good about it. Revolutionary.
I did a lot of taste testing with this recipe and no one could believe that the topping was made with cashews as the main ingredient and contained zero diary. I also did some live cooking to show how long it takes to make, my best time being 6 minutes 32 seconds!
If you don’t like Matcha, you can add raw cocoa and make a chocolate version or blueberries to make a fruity version. The options are endless.
- 1 cup hazelnuts
- 1 cup desiccated coconut
- 6 pitted dates
- ¾ coconut milk/cream
- ½ cup raw honey or maple syrup (vegan option)
- 5 cups raw cashews, soaked for 2 hours minimum in water and then drained
- ½ cup coconut oil
- 1 tbsp. matcha green tea powder
- Blend the hazelnuts, desiccated coconut and pitted dates until it reaches a crumb like consistency
- Press the mixture firmly into the bottom of a cake tin or if you want to make mini versions distribute evenly into 15 cup cake holders
- In a clean blender add the coconut milk, honey, cashews and coconut oil until silky smooth
- Add the matcha powder and blend again until fully combined
- Pour on top of the base and leave in the fridge/freezer to set
Raw Vegan Chocolate Cheesecake (substitute raw cocoa powder for the matcha)
‘I realized very early the power of food to evoke memory, to bring people together, to transport you to other places, and I wanted to be a part of that’ Jose Andres Puerta
I recently spent some time in Puglia in the south of Italy, the birthplace of Mr. B’s parents. The Apulian people are even more obsessed with food than the rest of Italy (hard to believe, I know). The reason is that the area is bountiful due to the amazing terrain and climate and so you can basically grow anything. Everyone has fig, almond and fruit trees in their gardens and the area is full of vineyards and olive groves
The Apulian people therefore make everything from scratch including almond milk and having had a glass every morning as I watched the sun rise over the beautiful terrain I thought I would attempt to replicate the taste and provoke the memory once I got back to the USA
The method was taken from Thekitchn.com a collaborative website with a collection of cooks recipes
- 1 cup raw almonds
- 2 cups water, plus more for soaking
- Use organic sweetener to taste
- Soak the almonds in a bowl of water for up to 2 days
- Drain and rinse the almonds
- Combine the almonds and water in a blender
- Blend at the highest speed for 2 minutes
- Strain the almonds using a cheese cloth, press as much of the almond milk out as possible
- Sweeten to taste (I personally don’t)
- Place in the fridge for up to 2 days
- The leftover almond meal can be dried out in an oven for a few hours and used as almond flour
‘And so with the sunshine and the great bursts of leaves growing on the trees, just as things grow in fast movies, I had that familiar conviction that life was beginning over again with the summer’
—F. Scott Fitzgerald
This is an elegant vegan dessert bursting with summer flavours and combining the texture of silky corn custard, juicy tart blackberries and toasty crunchy hazelnuts
I am not one with a sweet tooth, like Mr. B. so this desert really suites me as it has a little salt in the custard base, making for a salty sweet combination that dances a tango on your tongue
The recipe is from Vedge, the exciting vegan cookbook out of Philadelphia using innovative techniques and flavour combinations to elevate the humble vegetable to its rightful place
- 2 ears of corn
- 1/5 cups vegan cream (mayonnaise/aquafabba can be used)
- 1 cup coconut milk
- 3 tbsp. agave nectar or raw honey
- 1 tsp. pure vanilla extract
- 1 tsp. salt
- ½ tsp. agar
- 1 tbsp. cornstarch
- 2 cups blackberries
- 2 sage leaves, cut into chiffonade (thin strips)
- 1 tsp. lemon juice
- ½ cup shelled, skinned hazelnuts, chopped
- Shave the kernels off the cobs into a medium saucepan
- Add the vegan cream, coconut milk, agave, vanilla, salt and the agar. Heat over a medium heat, stirring occasionally until it comes to a boil, about 10 minutes. Keep the mixture at a rolling boil for c. 5 minutes to allow the agar to fully dissolve, stirring occasionally.
- Carefully transfer the mixture to a blender, add the cornstarch and blend for 30 seconds
- Strain the contents through a sieve into a clean saucepan, bring just to a boil and immediately remove from the heat
- Ladle the custard into six ramekins, or glasses if you don’t have any
- Allow the custards to cool at room temperature for 30 minutes before transferring to the refrigerator. Let them chill for at least 2 hours before serving
- Toss the blackberries in a small bowl with the sage, lemon juice and remaining 1 tbsp. agave, cover and refrigerate until ready to use
- Place the hazelnuts in a small sauté pan, sprinkle with the remaining ½ tsp. salt and dry roast over a medium heat until golden brown (the smell is amazing). Allow the nuts to cool
- When the custards are ready to serve, toss the hazelnuts with the blackberries, then spoon some on top of the custard.
- Serve immediately