Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz
Passionate about Traveling Food and Life
HI PEEPS,
So, as I want to tell you guys more about me, I decided to do a 3 part Life Update. First part will be
FOOD AND EXERCISING,
second part PERSONAL LIFE and JOB
and last FOODBLOGGING AND PHOTOGRAPHY.
This here is part one and I hope you enjoy reading it.
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YAY! I am celebrating one year since my ebook was published! I never expected that people like it that much and that my recipes spread all over Instagram, Pinterest and many more platforms. You are amazing and I am happy I can spread the message of healthy, vegan BUT also YUMMI desserts and overcome the idea that icecream is always bad and fatty. There is no need to avoid dessert when you are starting a healthy lifestyle. It comes down to using the right ingredients.
I want to help you on this way with my ebook.
For the English Version click HERE to get the EBOOK.
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When life gives you chocolate and coconut make a Vegan Chocolate Ganache Pie! Seriously this pie is so good I made it two days in a row in different versions. I share with you my second version because I think this one has the perfect smooth consistency. I don’t have anything else to write about it you simply have to try it and ask my questions whenever some are popping up! I also appreciate every feedback when you decide to make this dark and decadent pie.
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These clean Raspberry-Coconut slices with raspberry Chia jam are the perfect alliance of different flavors and consistencies. Everyone knows that raspberry and chocolate and coconut is the best pairing ever – except my mom…but she doesn’t count in this example. I made a lot of different raw cakes and combination of flavors but nothing beats this trio. This bites would rule the world in chocolate raspberry coconut harmony. They are pure perfection. The best food to ever have graced this earth and all other foods will bow down to their glory! HAHAHHA!!
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Believe it or not but this is an absolute must for every chocolate lover
The bursts of fresh, tart, pomegranate juice mixed with dark chocolate and ginger is an explosion of flavors.
This depth of flavors you’d not expect from such a simple recipe! Scroll until the end for a raw version of the chocolate 🙂
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So today I am definitely happy to show you the recipe for this easy raw vegan Chocolate mousse. I usually do chocolate mousse with”real” vegan chocolate, but this time I wanted to try a raw one. I think it turned out quite well and no worries here, you won’t smell the avocado at all. (Let me tell you this as a Non-Avocado eater!)
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What are you doing on a lazy Sunday? Half sick and half I am so tired, I decided to make some soul food. And what better soul food than pancakes! Even better when combined with Nutella.
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Today I like to show you a recipe for healthy Spirulina Blissballs with homemade Nutella drizzle. I know there are a million recipes for Blissballs, all of them claiming to be the best. But is there a bad recipe for Blissballs anyway? I don’t think there is….
When Chia and Chocolate would have a baby it might be a Chia pudding with a chocolate mousse topping!
Seriously guys please try it!
For the Chia pudding
1/4 cup chia seeds
3/4 cup full fat coconut milk
1/3 cup coconut water
1 tsp pure vanilla extract
Optional: 1 tbsp banana powder
Optional: 2 tbsp popped quinoa
INSTRUCTIONS
In a small pan boil the Chia seeds, the coconut milk, water and vanilla extract for about 1 minute. Stir continually. Now pour into a glas and place in the refrigerator for at least 30-40 minutes. Stir the mixture every 10 minutes. Once firm you can fill it in a jar or layer it with popped quinoa or fruits or basically with everything you like.
The chocolate mousse layer of course is also optional but I really recommend trying it as it gives the traditional Chia pudding a new twist and I like to combination of mousse and pudding. It’s like the best of both worlds.
For the chocolate mousse topping
1 mashed bananas (soft or frozen)
(I love to use them half frozen cause
this gives the mousse the taste I love!)
1/2 avocado
3 tbsp cacao powder
1 tbsp agave syrup (or syrup of your
choice if you like it really sweet)
INSTRUCTIONS
Simply mix all the ingredients mentioned in a food processor. In
case you‘ll use frozen bananas be careful while mixing with the
chocolate powder, it will powder puff in your face 🙂
Decorate your pudding-mousse with additional banana slices and Squarebar pieces
It looks to good to be good for you? Say hello to your new favorite healthy, plant-based Nutella Cake!
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Lately I’ve been experimenting a lot with superfoods and cakes and I also like to use dried fruit powders. Powders other than fresh fruits makes the cakes stick together better and also the color is much more intensive. Another fact especially in winter is, that fresh fruits like strawberries and raspberries are expensive and are imported here in Switzerland.
It is autumn now so I am using my last frozen berries for the decoration of my Raw Wheatgras Lime Cake. Besides of looking so fancy it is actually a pretty easy cake to make and you can be sure that people will be delighted by the color. I agree that this might be more a “summer cake” but I thought why not bringing summer back one last time and share it with you! So enjoy and don’t forget to scroll down until the end as a little surprise is waiting there.
Ingredient
makes a 8-inch/9-inch springform pan
Crust
1 cup almonds
1/2 cup rolled oats
1/2 cup desiccated coconut
6 big medjool dates or 8 regular ones
2 tbsp agave syrup
1 tsp vanilla extract
a pinch of fine sea salt
(Optional: Strawberries, halved)
Method
Process the almonds, oats and coconut to a coarse meal in a food processor. Add the dates, agave syrup, vanilla and salt and process until well combined.
Press the dough evenly into the bottom of the pan.
Set aside.
(If you like you can place halved strawberries on the side of the pan on the crust.)
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Filling
1 1/2 cups cashews (soaked overnight)
1 avocado
1/4 cup coconut cream (full-fat coconut milk works as well but cream makes the cake thicker)
4 tbsp lime juice and the zest of 2 limes
1 heaped tbsp wheatgrass powder (got mine from Organicburst)
4 tbsp Coconut Oil (melted)
1/4 cup agave syrup
1 tsp Vanilla Extract
Method
Place the cashews, coconut oil, vanilla extract, agave syrup, wheatgrass powder, coconut cream and lime juice into your food processor and process until mixture is smooth and creamy. Add the avocado and mix again for about 20 seconds or until combined. Last add the zest of one lime and combine with a spatula.
Scrape the filling from the food processor into the pan with the crust, and smooth out on top.
Decorate with the zest of the other lime and freeze for about 3 hours or overnight.
Are you not familiar with superfoods such as Wheatgrass and co? You always wanted to try Acai? Or you simply like to win? Take your change and win a bundle of three exclusive Organicburst superpowders!
All you need to do is to follow @organicburst and @vanillacrunnch and repost the picture on Instagram with the Hashtag #vanillacrunnchOB in the main caption and tell us why you want to win the bundle!
GOOD LUCK!
So I decided to jump on the train of Vegan foodblogger, who’ve tried the famous classical but never out of fashion traditional New York cheesecake.It is actually not that I completely re-invented the vegan cheesecake. There are so many bloggers out there who made their version. Most of the cake I’ve seen are made out of Cashews and sometimes with coconut milk or another non-dairy milk. I’ve tried a little different approach (to be honest also due to financial reasons and the costs of cashews 😉
I really hope you like the recipe for this Vegan New York Cheesecake. Don’t forget to tag me in your recreation (@vanillacrunnch)
Always makes me happy to see people giving the raw vegan baking approach a try.
Crust
1/2 cup raw almonds
1/4 cup desiccated coconut
1/2 cup rolled oats
5 medjool dates
3 tbsp almond milk
a pinch of fine sea salt
Method
Line a round pan with parchment paper or use a silicon pan and set aside.
Place the oats, pitted dates, coconut, raw almonds and salt in the food processor and pulse at high speed. Add the milk but now just pulse on medium speed to obtain a sticky mixture.
Spread the mixture into the pan and press it to evenly arrange. I did this with my fingers but feel free to use a spoon 🙂
Filling
1 cups raw cashews, soaked overnight or (quick soaked method if you are in a hurry*)
1/2 cup Semolina (cooked for 10 minutes)
1/3 cup melted coconut oil
1/4 cup almond milk
1/2 cup agave syrup
Method
First you need to cook the semolina for 10 minutes on medium heat or according to what your package says on how to cook the semolina. If you get any lumps, use a stick mixer to remove them.
Let it cool down a little.
Drain the cashews and place them in the food processor along with the almond milk, coconut oil and agave syrup.
Then add the cashew-coco-milk-syrup mixture to the semolina and whisk to combine.
Process until you see a smooth cream. (Seriously I could hardly hold myself back to not eat that good looking whitish thing right away!)
Pour the cashew mixture in the pan on top of the crust, and spread evenly.
Put in the freezer for at least 3 hours or overnight.
Place the raspberries (optional – add a teaspoon of agave nectar) in the food processor and pulse to obtain a puree.
Top the cheesecake with the puree and add some fresh raspberries and best serve while 15 minutes out of the freezer.
Another rainy sunday in Switzerland. Some people are quite happy that the weather now finally has “normalized” after the heatwave. But for me, I am just wishing for an endless summer. Thinking that the last sunny days have now passed makes me sad. To overcome my sadness I wanted to give these vegan chocolate chip cookies another try. After fails and “they are ok- but not more” attempts, I perfected them now. So here is what I did. I added a mashed banana to the recipe and replaced the peanut butter in the recipe with the smoother sunflower seed butter.
and… I LOVE them now. I am perfectionist so this is quite a thing for me to say. I shared the original recipe just in my ebook but thought it would be a crime to not share these beauties with all of you. I kept the 6 cookie sandwiches under my bed without sharing. I could eat all of them in one sitting.
I might did but you are never going to know that 🙂
Makes 12 Cookies or 6 Cookie Sandwiches
Ingredients
1/2 cup almond meal
1/2 cup fine oats
1/2 tsp baking soda
1/3 cup sunflower seed butter (peanut butter works as well)
1 small ripe mashed banana
1/4 cup coconut sugar
1/4 cup almond milk
1 tsp vanilla extract
a pinch of fine sea salt
1/2 cup dark vegan chocolate chips
Method
1. First you preheat your oven to 180° or (360F)
2. In the blender, blend the oats until you reach a fine consistency.
3. In a small bowl, combine the dry ingredients such as the flour, the blended oats, baking soda, salt.
4. In another bowl, mash the banana, add the sunflower seed butter, the coconut sugar and the vanilla extract and mix until well combined.
5. Add the almond milk and mix a little bit more.
6. Now at low speed add the bowl with the dry ingredients. (not all at once!).
7. Fold in the dark chocolate chips.
8. Now roll the dough into balls and place them on the prepared baking sheet. Flatten them with a spoon and make sure you place them 3 inches apart from each other.
9. Finally, Bake cookies for 10-15 minutes, or until slightly brown, depends a little bit on your oven and how you like them.
Let them cool down, but not until entirely cool. Because now the fun part starts:
Stuff two cookies with a tsp of peanutbutter and one pieces of dark chocolate.
The chocolate and peanutbutter are starting to melt from the remaining warmth of the cookies.
Because of the fact that the heat wave continues, I try to avoid to turn on my oven but still have the desire to “bake” or at least “create” something in the kitchen.
So excited to try bliss balls! I’ve already tried them as a dessert but now figured out that I like them even more as a topping on my oats. Carbs on carbs or as I like to call it.
the Oatmeal inception
These may be the easiest bliss balls around…not to mention the healthiest!
But the fascinating thing about bliss balls is not only that they are ridiculously easy to make but more that you can change the whole flavor by adding new ingredients and combining new flavors.
You can decide on the dryness of the balls and accordingly add more or less “liquid” ingredients. Combining the Oat bliss balls with the fruits and topping of the actual oatmeal is like really Yummi! Oh..and another thing. If you are not feeling comfortable with having “that much oatmeal”, make yourself a thick smoothie (thick because otherwise the balls will go on a diving tour in your bowl) and top your smoothie with the oat bliss balls.
Have fun experimenting!
Ingredients:
1/2 cup oats
1/3 cup white almond butter
2 tbsp raw agave syrup
2 tbsp almond milk
(1 tbsp Lucuma powder) totally optional, feel free to add other superfoods you like
3 tbs dark chocolate chips
Mix everything together in a medium bowl and roll the balls. Makes around 5-8 balls depends on the size you want to have them.
You can keep the in the fridge for 2 days. but believe me they might be gone in one sitting!
Scrolling through Instagram I recently discovered that there are just 3 pictures for the hashtag “veganskilletcookies”
Since I love cookies and I love chocolate and I love a lot of cookies I though why not making a skillet cookie!
There are many recipes that require eggs or normal milk, so I tried to use peanut butter as a substitute for the egg. Now if you don’t have peanut butter at home or you want to use another replacements, I got you covered!
I found a really helpful table on Fablunch’s Instagram page.
I always experiment with this substitutes and it is amazing how they work out and in every case taste better than the original recipe! (Also approved by Non-Vegans!)
So here is the recipe.
Ingredients
1 1/4 cup almond flour (or any other flour works as well)
1/2 cup fine oats
1/4 tsp baking soda
1/2 cup coconut oil
½ cup coconut sugar
3 tbsp peanut butter
1/2 cup almond milk*
1/2 tbsp vanilla extract
a pinch of fine sea salt
1/2 cup dark chocolate chips
* this amount depends on the type of flour you are using, you want to add more when using a dry flour and maybe less when using another type. For consistency check my YouTube tutorial
Method
Preheat oven to 350 degrees F.
Combine oats, flour and baking soda in a medium bowl. Set aside
In another bowl mix coconut sugar, coconut oil, peanut butter, vanilla and salt until smooth.
Now combine the two mixes. After one minute add 1/4 of the milk and see how the mixture turns out. Depending on your flour you want to add the rest of the milk.
(For consistency check YouTube Video of recipe here)
Stir in chocolate chips until well combined.
Now press the dough into an iron skillet pan. Decorate with more chocolate drops, that it looks better for the picture afterwards. Put the pan in the oven (middle) and make sure the pan does not touch the oven from the inside.
Bake for approx. 25-30 minutes. Remove them from the oven when the cookie slowly begins to turn crispy and looks brownish.
Let cool a little and eat still a little bit warm!
Note 1: Flours like coocnut flour are very dry and therefore you will need more milk. Please adjust the amount until the consistency looks like the one in my YouTube video
Note 2: The cookie I made was pretty thick. If you are aiming for a thiner Cookie, aim for a larger pan. (I had no bigger iron pan available ;))
This is an unusual twist, on two recipes I really like. There is nothing more indulging than a warm brownie combined with a hot almond milk on a rainy day. Yet a rich and creamy fudge piece can make me happy within minutes.
Well why not combining these two textures I thought, and making raw chocolate Brownie fudge slices!
The nuts in the chocolate-brownie base add a nice little crunch to it, the coconut cream is flavoured with cacao and pure coconut oil.
A combination you should not miss! The recipe is so simple and totally bulletproof.
Ingredients
Bottom
1/3 cup processed buckwheat flour
1/3 cup raw unsweetened cacao powder
1/2 cup walnuts
1/4 cup shredded coconut
12 dates, pitted
2 tbsp coconut oil
1 tbsp warm water
a pinch of fine sea salt
1/2 tbs vanilla extract
Fudge Layer
1 can full-fat coconut cream (place the can in the fridge overnight, in order to get the white “creamy” consistency in the can)
3 Tablespoons coconut oil
1/4 cup carob powder
8 oz dark chocolate chips
1/2 teaspoon vanilla extract
Method
Bottom
For the bottom, simply blend the walnuts in a food processor (process as long as you think you want the size of nut pieces to be), add the dates and shredded coconut, the melted coconut oil, water, sea salt, cacao powder, flour & vanilla extract and process again until sticky and well combined.(Yes, you can use your hands :))
Press the mixture into a square/rectangle tin, firm and flat (I used a pancake flipper to press it down evenly and tightly)
Leave in freezer while making the next layer.
Fudge
Scrap the top layer (white, hard texture) above the coconut milk to a medium sized saucepan and bring to a simmer. (drink the remaining coconut milk, the liquid part :))
Add the coconut oil to the saucepan and stir until it melts. Add the carob powder, vanilla extract and the dark chocolate chips and stir until everything is melted.
Pour over the bottom and refrigerate until firm (up to 4 hours) or freeze if you cannot wait with eating and want to them to be ready in 30 minutes.
ENJOY!
Hello dear followers!
Have you ever been in London? I wish I visited this amazing city earlier! I have spend great 6 days there and enjoyed the atmosphere and the amazing food! I have to say that I enjoyed walking out on the street, bumping into healthy stores and cafes on every corner. For you I have listed my top three London Hotspots! (I know there are a lot more but I did not have the time to check out all of them)
Well,here we go with my top three!
This is a healthy food chain, I found when I was looking for a fast breakfast! So you can basically find it on every street just look for the green round sign that says POD.I had a basic oatmeal for just 1.99£ and bought additional some fresh fruits.Order the oatmeal with water instead of milk.
So simple and healthy.
For lunch, I can recommend their lunch PODS, since they are packed with nutritious foods such as green beans, quinoa, seeds and a lot of veggies.
I had the Peruvian vegetable pod and was really satisfied!
A friend recommended Crushh to me. From the moment I had a look at their juice menu I knew I’d have a crush on crushh!
I decided to go with a veggie green smoothie (for the brave ones without fruits and sweetness ;)) and an Acai bowl. The Smoothie was quite pricey but totally worth it concerning the fact that they are freshly made (and I mean really fresh made and not 4 hours ago) An amazing breakfast for a busy shopping day in London.
WILDFOODCAFE My absolute favorite!
This place is located close to Covent Garden. It is like if you sneak through a side street and then you arrive at this magical place. The place is located on the 1st floor and is pretty narrow. This makes it such a special, cute place. So we already had lunch but wanted to try the famous dessert from the cafe.
By looking at the card can you agree with me that I could not decide what to go for….BUT if you know me you can make a wild guess 🙂
WILD FOOD CAFE
JAP, I had the raw chocolate tart! And it was a dream! The perfect combination of dark chocolate in combination with a wild berry sauce and drizzled with cacao nibs. Halleluja this was FOOD HEAVEN!
So, once in London you cannot miss this place and try all the desserts they have!
Chocolate Chia pudding
Ingredients
3 tbsp chia seeds
1 cup of coconut milk
1 tbsp raw cacoa powder (1.5 if you like it intense!)
1 tsp vanillaextract
fruits and raw cacao nibs (got mine from “Therawchocolatecompany”) for topping
Method
In a small pan on medium heat cook milk with chia seeds until boiling.
Lower heat and while stirring add cacao powder and vanilla extract.
Cook for about 5 minutes (always stir!) and then fill into a glas. Put in the fridge for about 20 minutes. (after 10 minutes stir up)
Layer with sliced strawberries, acai berry sauce or whatever you like.
ENJOY!
How doesn’t like a traditional Italian dessert! Well, this one comes in a healthy, vegan way and is as yummi as the original one!
Ingredients:
1/4 Cup Coconutoil
2 tbsp ground Flax seeds +5 tbsp Water (2 large egg whites)
1/3 cup Almond flour
1/3 cup Coconut Sugar or Stevia
2 tsp pure vanilla extract
2 tablespoon cocoa powder
1/4 tsp sea salt
Method:
Preheat oven to 375.
Grind the flax seeds in a coffee grinder, and mix with water. Allow it to rest till it becomes gelatinous, then use.
In a bowl whisk together the flex seeds (egg whites), coconut sugar, coconut oil and vanilla.
Add in cocoa powder and almond flour.
Spoon the dough, spacing cookies 3 inches apart.
With the back of the spoon, spread each cookie to about 4-inch diameter.
Bake for 6 to 7 minutes, or until edges begin to brown.
Using an offset spatula, loosen cookies from baking sheet and shape into tube form.
Filling
1 cup firm young coconut pulp
2 bananas
1 tsp cup coconut oil
1 pitted medjool dates
Blend ingredients together until creamy. Set aside and refrigerate and then pipe into Cannoli.
Decorate with CHocolate and Pistachios.
CRUST
1 cup almonds or 2-3 tbsp almond butter
1 cup pitted dates
2 tbsp coconut oil (melted)
3 tbsp cacao powder
1 tsp vanilla powder
1/3 cup walnuts
METHOD
Pulse the walnuts in a food processor, just a little so they still stay chunky.
Mix all the ingredients together in a food processor except the walnuts.
After you’ll add in the walnuts gently.
Press mixture into a pan and store in fridge while making icing.
CHOCOLATE LINE
1/4cup raw cacao powder
1/4cup organic rice malt syrup
1/3cup coconut oil
Mix everything together.
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CHERRY FILLING
2Cups fresh cherries or frozen (remove pips)
Fresh juice of 1 small lemon
1Tbsp coconut water
3Cups shredded coconut
1Tbsp rice malt syrup
1Cup raw cashews (soaked and rinsed for at least two hours)
1Tbsp chia seeds
Pinch of Himalayan salt (pink salt)
Simply blend all the ingredients in a food processor and place over Crust.
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MINT FILLING
1 cup soaked cashews
1/4 desiccated coconut
1/2 cup milk of choice
1/4 cup coconut oil
1 cup baby spinach leaves
Handful of mint leaves
A drop or two of peppermint essence (optional)
Method:
Process cashews, coconut, milk & coconut oil in a food processor. Mixture should be completely smooth so keep processing. Add mint leaves, spinach & essence and blend until leaves have fully disintegrated. Pour the filling over the crust and the Chocolate Line. Freeze until firm.
Original recipes and more inspiration can be found on:
http://www.goldfenger.com/#!raw-brownies/co60
http://liveloveeatraw.com.au/raw-nut-free-vegan-turkish-delight/
@talinegabriel
– 1/3 Cup (50gr) Whole meal flour or buckwheat flour
– T tsp baking flour
– 1 tbsp Agave syrup or maple or whatever sweetener you like
– 300 ml non-diary milk, I used almond and also tried coconut
– 1/2 tsp sea salt
Add everything in a bowl and mix. Put some coconutoil in a pan and then let the magic happen <3
For the chocolate sauce
I melted some chocolate in hot soymilk. make sure the chocolate is covered by the soymilk before you stir. you can chose by yourself how many you like.
Pink Fluff
Vegan Raspberry Yogurt mixed with one scoop of Proteinpowder.
![image[1]](https://laradelilah.files.wordpress.com/2014/06/image11.jpeg)
I love this recipe since it is so easy and quickly made. A rich healthy snack also perfect for kids!
1/2 Cup Cacao Powder
1/2 Cup Coconut Oil or Mousse ( I used the mousse from http://www.naturkostbar.ch/en/ , if you use oil you maybe need to adapt the amount)
a a handful of dates or more if you like.
(Water to make it stick you could also use any kind of non-dairy milk, just experiment with the recipe :))
Decorate them with Cacao Nibs, CHia seeds, goji Beans or whatever you love. <3
![image[1]](http://laradelilah.files.wordpress.com/2014/04/image1.jpeg)
I am currently in love with my new Acai Power Oatmeal creation.
If you are looking for some organic Powerfoods to boost your daily meal you should head over to http://www.authenticnutrients.ch
I tried the Trailmix and the Acai powder and I am in love! The pure taste of nature without anything added!
Ingredients
60g oats
1tsp Acai powder from authentic nutrients
10g cocoa powder
150ml almond milk
10g agave syrup
Stevia
Toppings:
Fruits of your choice
Ich liebe meine neue Acai Power Oatmeal Kreation!
Seit Ihr interessiert an den besten biologischen Powerfoods?
Schaut euch die Seite von http://www.authenticnutrients.ch an und Ihr findet alles was euer Herz begehrt.
Ich habe den Trailmix und das Acai pulver ausprobiert und kann nicht mehr ohne! Pure Natur ohne irgendwelche Zusätze!
Hier meine Rezeptidee:
60g Haferflocken
1 Teelöffel Acai Pulver von Authentic nutrients
10g Cacao Pulver
150ml Mandelmilch
10g Agavensirup
Stevia
Toppings:
Früchte eurer Wahl
Trailmix von Authentic nutrients
You have never seen a faster recipe! And yap it is also vegan!
All moist in the inside and topped with roasted Coconut
3/4 cup coconut milk (not “light” or low-fat variety)
11 oz bittersweet chocolate, finely chopped
1/4-1/2 tsp coconut extract, optional
1/4 cup cocoa powder
1 lb chocolate candy coating
A handful of GOJI Berries (place 3-4 in each truffle)
Toasted or flaked coconut to decorate
Preparation:
1. Place the finely chopped chocolate in medium heat-safe bowl and set aside. Place the coconut milk in a small saucepan over medium-high heat.
2. Heat the coconut milk until it is just under a boil—bubbles should appear along the sides of the pan, but it shouldn’t be bubbling vigorously.
3. Pour the hot coconut milk over the chopped chocolate and allow it to sit for one minute to soften the chocolate, then gently whisk them together until the chocolate is melted and it becomes a smooth, shiny chocolate ganache.
4. If you leave the ganache plain, it has a subtle fruity flavor from the coconut milk, but it is not extremely noticeable and you could add other extracts or additives to make other flavors of vegan truffles. If you want to increase the coconut flavor, add 1/4 tsp of coconut extract to the ganache. Taste it and add up to 1/4 tsp more if you prefer a stronger coconut flavor.
5. Press a layer of cling wrap directly on top of the ganache, and refrigerate it until it is firm enough to scoop and roll, about 1 hour. If you wait too long it will get very stiff and hard to work with, so it’s best to check it after an hour to make it easy to shape the truffles.
6. Pour the cocoa powder in a shallow bowl. Dust your hands lightly with cocoa powder. Use a spoon or a small candy scoop to form small balls from the ganache, and roll them between your hands to get them round. You can finish them by rolling them in a thin coating of cocoa powder, or rolling them in shredded coconut, toasted or untoasted. If you would prefer to dip them in chocolate, continue on to the next step.
7.Melt your chocolate candy coating in the microwave until it is smooth and fluid. Using forks or dipping tools, dip a truffle until it is completely submerged in the melted coating, then bring it up out of the coating and tap the fork against the lip of the bowl to remove excess. Place the truffle on a foil-covered baking sheet, and while it is still wet, sprinkle the top with toasted or untoasted coconut.
8. Repeat until all the truffles have been dipped. Place tray in the refrigerator to set the coating for about 15 minutes. Vegan Chocolate Coconut Truffles can be stored in an airtight container in the refrigerator for 2 weeks, and are best served at room temperature.
Also cute as a gift!
adapted from:
http://candy.about.com/od/coconutcandyrecipes/r/Vegan-Chocolate-Coconut-Truffles.htm
Ingredients:
1/2 cup coconut flour
1/4 Cup shredded Coconut
1 tsp baking powder
1/4 cup agave syrup and 40 ml unsweetened applesauce
1/4 cup coconut oil, melted
1 tsp pure vanilla extract
2/3 cup coconut milk (also works with almond or soy milk)
1/4 tsp sea salt and as much stevia or vanilla extract as you like to add flavor.
Method:
Preheat oven to 350F (175 degrees)
Mix first the dry ingredients and then slowly add the liquid ones. Whisk to get a smoothe glaze.
Carefully fold in Raspberries, Strawberries or whatever you feel like.
Bake for 35-40 minutes.
Tip:
Place 3 slices of Lemon on top of the Cake to bring in that extra moisture!
Extra:
I always go the extra mile, so I decided to even fill the cake with a protein berry filling. It is quite easy since I just mixed some proteinpowder with soyjogurt and added in berries. (You can totally do it with quark!)
