30 March 2013 § 4 Comments
I wanted to make an Easter treat to take to our friend’s house for lunch tomorrow. I had planned to make chocolate truffles you know the incredibly rich, creamy ones but had a last-minute change of plan…
…I put aside the heavy cream, butter and chocolate and instead I started mixing cocoa powder, nut butter and some coconut oil. I added some interesting toppings such as crystalized ginger, toasted coconut with cardamom and toasted nuts. The result was these really tasty chocolate morsels (albeit vegan ones).
I could fib and say I was thinking of our health but it was nothing more than sheer laziness. These chocolates just needed one large bowl to be mixed in.
All you vegan cynics need to try these. I had to hide them from King Marv and The Ladies™ so we have some left to take tomorrow. I posted this recipe on my What’s for Dinner? column on Barista Kids.