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
- 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!
A super quick and simple cookie recipe I like to make when I have friends coming around. I usually use gluten-free oats, since my sister has Celiac and we live together, but you can use regular oats as well.
This recipe makes 16 small cookies, and within this recipe, you can add your favourite spices, dried fruits, etc. The only important thing is to use 1/2 cup of oats for every 1 banana you mash up.
Prep time: ~15 minutes
- 3 very ripe bananas.
- 1.5 cups oats (use gluten-free oats if making the gluten-free version).
- 2 large handfuls vegan chocolate chips.
- 1 large handful chopped dates.
- 1/2 tsp cinnamon.
- 1/2 tsp vanilla extract.
- pinch of salt.
Preheat your oven to 325 F. Get a large mixing bowl, and peel your bananas. Mash them using a fork or a potato masher until they’re nice and smooth, with no lumps.
Add in the vanilla, cinnamon, and salt, and stir until combined. Next, add in the oats, mixing until the banana mixture coats the oats nicely. Toss in the chocolate chips and the dates, and stir until combined.
Line a large baking sheet with parchment paper. place small spoonfuls of your cookie dough onto the sheet, and squish them down slightly to form little disks. You can place them fairly close together, they don’t puff up of spread out much at all.
Bake for about 8-10 minutes, until the cookies are no longer wet to the touch and have started to crisp up nicely. Allow to cool before serving.
Another recipe of my sister’s. Yummy and sweet and crunchy, a great party snack/dessert!
Prep time: ~15 minutes
- 200 g non-dairy chocolate chips.
- 200 g peanut butter.
- Drizzle of mild vegetable oil (canola oil works well).
- Gluten-free Rice Chex.
- Icing sugar, to coat.
Place the peanut butter, chocolate, and oil in a small pot over low heat, or in a double boiler, and stir until fully melted and mixed together. In a large Ziploc bag, place your rice chex, and pour over the chocolate-peanut butter mix. Toss to coat the pieces evenly. Next, add the icing sugar, tossing again to coat everything.