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 soup I’ve had (and made) many a time at my work! It’s super creamy, a little bit sweet, and has a nice tang from the limes. Very easy to make, too! Served with a little sprig of coriander (if you like coriander, that is), it’s lovely and fresh.
Prep time: ~45 minutes
- 1 large onion, peeled and diced.
- 2 cloves garlic, peeled and diced.
- 1 tbsp ginger, peeled and diced.
- 1 tbsp coconut oil.
- 2 large sweet potatoes, peeled and chopped.
- 2 carrots, peeled and chopped.
- 2 cans coconut milk.
- 4 cups vegetable stock.
- zest and juice of 2 limes (add more if you want it super limey!).
- 1 small bunch coriander (also called cilantro), finely chopped,plus more for garnish (optional).
In a large pot over medium heat, add the coconut oil, and once it’s hot, the onion, garlic, and ginger. Place the lid on and fry, stirring occasionally, for about 5 minutes, until everything becomes soft and fragrant.
Next, add in the sweet potatoes and the carrots, and cook them for a few minutes with the lid on, just until they start to soften a little bit. Season well with salt and pepper, then add in the coconut milk and the vegetable stock. Bring the whole thing up to a boil, then reduce the heat slightly and allow to simmer for at least 15 minutes.
Once the vegetables are soft enough that you can break them up with a fork, puree the soup until smooth. Add in the lime juice, zest, and coriander, and season with salt and pepper to taste. Garnish with a leaf or two just before serving, and enjoy!