What’s Valentine’s Day without some wonderful chocolates? These vegan Chocolate Cookie Dough Truffles are something special. Created by award-winning chef Chloe Coscarelli, these truffles had great testimonials. One comment called them “chocolate balls of the Gods.”
Here’s the recipe and some comments from chef Chloe: “Cookie dough eaters — you know who you are. I, too, have baked countless batches of cookie dough that never made it to the oven. The best part about vegan baking is that it’s always safe to eat the cookie dough straight up because it is egg-free. I’ve taken truffle-sized mounds of cookie dough and dipped them into warm semisweet chocolate and then refrigerated them. There is nothing better than a delicious crackly chocolate coating covering the chocolate chip cookie dough center that we all know and love.”
Ingredients
• ½ cup vegan margarine
• ¾ cup packed light brown sugar
• ¼ teaspoon salt
• 1 tablespoon pure vanilla extract
• 2 tablespoons water
• 1 ¼ cups all-purpose flour
• 1/3 cup semisweet mini chocolate chips (dairy-free)
• 12 ounces semisweet chocolate (dairy-free)
Procedure
Line two baking sheets with parchment paper.
Using a mixer, beat margarine, brown sugar, salt, vanilla, and water until combined. Add flour and beat until incorporated. Fold in mini chocolate chips. Cover dough and refrigerate for 1 hour.
Roll chilled dough into 1-inch balls with the palms of your hands. Place on prepared baking sheets. Freeze for 15 minutes.
Melt the remaining 12 ounces chocolate in a double boiler or microwave. Let cool to room temperature. Remove one tray of cookie dough balls from the freezer. Dip each ball into the melted chocolate and remove using two forks. Place the coated balls back onto the baking sheet and transfer to the refrigerator. Repeat with the second tray of cookie dough balls. Chill until the chocolate is set, about 20 minutes. Store in refrigerator until serving.
Makes 46 truffles.
More Sweet Treats for your Valentine
Have you seen Claire Gosse’s fabulous recipes in Are You Sure That’s Vegan? (Desserts)? They are perfect for Valentine’s Day or any time you feel like a special treat. All 55 recipes have been tested on non-vegans, and all passed with flying colors. They are exact clones of non-vegan classics. How about Peanut Butter Chocolate Mousse Pie or Chocolate Cheesecake or Peanutty Chocolate Chippers or Chocolate Cup Cakes? Take a look at the gorgeous photos in Are You Sure That’s Vegan? (Desserts). Read the testimonials…and get some free recipes, too!
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Here’s another great vegan recipe from Miss Lexy. The cupcake is filled with lemon curd while the batter has fresh grated ginger, limoncello, and lemon zest. The frosting has limoncello and lemon zest, topped with chopped crystallized ginger. (The names of the vegan ingredients Lexy used are below the recipe.)
Ingredients (for lemon curd):
1 tbsp lemon zest
1/2 cup lemon juice
1/4 cup sugar
3 tbsp cornstarch, mixed with water until smooth
splash non-dairy milk
Ingredients (for frosting):
6 oz. vegan cream cheese
1/4 cup vegan butter
2-3 tbsp shortening
3 tbsp limoncello
1/2 tsp lemon extract
1 tsp lemon zest
3 cups powdered sugar
crystallized ginger, to taste, minced, to top
Recipe (for lemon ginger cupcakes):
In a measuring cup, combine the milk and vinegar. Let sit for 5-10 minutes. Combine the remaining ingredients in a mixer. Add in the milk mixture and combine well. If mixing by hand, combine dry ingredients in one bowl and wet in another. Add the wet to the dry, then the milk mixture. Combine well.
Place batter 1/2-3/4th full in each cupcake spot on the tin.
Bake for 20-22 minutes or until tops are golden brown.
Recipe (for lemon curd):
Over medium heat, combine the first four ingredients. Stir occasionally until smooth and bring to boil, about 10 minutes.
Add the milk and stir over heat. Set aside and let cool. It should have a thicker consistency once cooled.
Recipe (for frosting):
Combine all ingredients but ginger and mix well. It shouldn’t have a soupy consistency. If it does, add more sugar.
Recipe (for cupcake construction):
Once cupcakes are cooled, dig a small well out of the middle with a melon baller. Fill the well with lemon curd and place the top back on the cupcake. Frost and top with minced crystallized ginger.
Note: Make sure your sugar is vegan! For vegan butter and eggs, I like Earth Balance soy free variety and Ener-G for egg replacer. Limoncello is an Italian lemon liqueur that you can find in most alcohol sections of a grocery store with specialty stuff like bitters. Feel free to use any non-dairy milk. I used hemp milk. For vegan cream cheese, I used Galaxy brand.
Cupcake Bonanza
How about 8 recipes for the most delicious vegan cupcakes you will ever find? Click the link to Are You Sure That’s Vegan? (Desserts) to see the photos for Chocolate, Boston Cream, Vanilla, Red Velvet, Mint Chocolate Chip, Raspberry Cream Cheese, Marble, and Strawberry Daiquiri cupcakes. Just beautiful, right? You can get 47 other amazing dessert recipes, too. All the recipes are exact clones of non-vegan classics, and vegans and non-vegans alike love them. Click the link to Are You Sure That’s Vegan? (Desserts) and then click Vegan Dessert Cookbook to see the beautiful cupcake photos and read the testimonials. And get some free recipes while you’re there!
Source: veganmiss.blogspot.com
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(recipe inspired by Jae Steele - "Ripe From Around Here").
To check out the past episode we did with Jae, click here:
http://bit.ly/PinkLemonadeRecipe for the "Cheese" Cake:
Crust:
- 1 cup Raw Pecans
- 1 cup Walnuts
- ¼ tsp Ground Sea Salt
Blend in a food processor to a "crumb-like" consistency
- Add ¼ cup Dates (pits removed). You may want to soak dates
in water for 10-20 minutes to make for easier blending.
Blend until it becomes a sticky mixture.
Press the mixture into your baking dish (7" x 11")
until smooth on top.
Set aside.
"Cheese" Layer:
- Soak 2 cups RAW (not Roasted) Cashews in water overnight
(or at least 4 hours)
- Rinse cashews and pulse in a clean food processor
until they are in tiny pieces
To the mixture add:
- 2 Tbsp Water
- 1 tsp Vanilla Extract
- 2 Tbsp Lemon Juice (add more for "Lemon Cheesecake")
- 1/3 cup favourite liquid sweetener (coconut nectar)
Blend until smooth.
Melt ½ cup coconut oil at low temperature and pour the liquid
into food processor while it's blending.
Immediately spread mixture evenly on top of crust.
Place pan in freezer for 30 minutes.
Fruit Layer:
- 2 cups Strawberries
- 3 Tbsp Liquid Sweetener (Coconut Nectar)
Blend Mixture in Food Processor until smooth.
Pour mixture on top of "cheese" layer, and spread evenly.
Let it set:
- in fridge for 4 hours
OR
- in freezer 1-2 hours, then transfer to fridge for 2 hours
Serve cold but not frozen.
Brock repeats a favourite holiday drink recipe from last year, but a soy-free version of vegan egg nog this time.
Recipe:
- 3 cups almond milk
- 2 cups raw soaked cashews
Blend until smooth and frothy.
Pour into mixing bowl and whisk in the following ingredients:
- ½ cup rum/brandy
- 2-3 Tbsp Yakon Syrup
- 1/8 tsp ground cloves
- fresh grated nutmeg (to taste)
- ¼ Tbsp cinnamon
- ½ tsp sea salt
Cover and refrigerate for 2-3 hours.
Serving:
Pour into a cup.
Grate more nutmeg on top.
Garnish with a cinnamon stick.
This amazingly easy and delicious vegan dessert will be a hit with everyone at your next dinner or family holiday!
Vegan Apple Crumble
• 6-7 medium sized apples (cored & chopped)
• 3 Tbsp Coconut Oil (melted)
• 1 cup buckwheat flakes
• ¼ cup Sucanat
• 1 tsp cinnamon
• ½ tsp ground cloves
• ½ cup raw pecans and/or raisins
Mix well in a bowl and spread into a casserole dish.
Cover with a baking sheet and bake at 350F for 30-40 minutes.
Allow to cool for 10 minutes, then garnish with a cinnamon stick and serve with vegan ice cream.
