Vegan Chocolate and Coconut Truffles

These are deliciously creamy and rich, with a lovely hint of coconut! Incredibly easy to make, though they do take a while to set in the fridge before you can eat them. If you can’t have dairy for whatever reason, these are a great option.

Prep time: ~4 hours, largely inactive
Serves: 8-10
Gluten-free

Ingredients:

  • 300 g dark chocolate.
  • 2 tbsp coconut oil.
  • 1 can coconut milk (240 ml).
  • 1-2 tbsp icing sugar.
  • 1 tsp vanilla extract.

Heat the coconut milk on low heat on the stove, or in the microwave, stirring often to make sure it’s heated evenly. Break the chocolate into small pieces and place in a large bowl with the coconut oil.

Once the coconut milk is hot, pour it over the chocolate and oil. Leave it for a moment to begin melting, then stir well, making sure all of the chocolate and oil has completely melted. Pour in the vanilla extract, then sift in the icing sugar, being careful to keep the truffle mix completely lump-free.

Place the chocolate mixture into a shallow bowl or a casserole dish (this will make it easier to scoop into balls later), then cover with plastic wrap and leave in the fridge for 4 hours.

When the truffle mix has set, use a tablespoon to scoop out the desired amount, then roll with your hands to form smooth balls. Decorate them however you like: toss them in powdered sugar, cocoa powder, chocolate sprinkles, desiccated coconut, chopped nuts… the possibilities are endless! Pop them back in the fridge for a few minutes to firm up again, then enjoy!

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Roasted Potato Galettes

Crispy, herby, delicious little stacks of sliced potato. This recipe is a lovely little side for dinner parties, or if you’re cooking to impress someone special!

Prep time: ~45 minutes
Serves: 4-6
Gluten-free

Ingredients:

  • 4 large potatoes, peeled if desired, scrubbed well and cut into very thin slices (a mandoline or food processor with a slicer attachment works best).
  • 3 tbsp olive oil.
  • 1 small handful fresh thyme, leaves stripped off the stems and finely chopped.
  • 2 cloves garlic, peeled and finely minced.
  • salt.
  • pepper.
  • sea salt (optional).

Cooking Instructions:

Preheat the oven to 425 F/220 C.

In a large bowl, mix the potatoes with the olive oil, making sure to coat each individual slice. Add in the herbs, garlic, and season well with salt and pepper. Toss to coat.

To make the galettes nice and precise, take a cupcake/muffin tin and grease the cups. Layer up the potato slices in the cupcake cups, pushing them up the sides slightly so they’re taller around the edges. If you don’t have a cupcake tin, use a baking sheet with some parchment paper – the galettes won’t be quite as precise, but they’ll still taste delicious!

Sprinkle on top with a tiny bit of sea salt, and pop them in the oven for 30-40 minutes, until golden and crispy on the edges, and soft in the middle.

Enjoy!