I REALLY try not to be that annoying vegetarian that always talks about how happy I am with cashews, chickpeas, and nutritional yeast (but actually...), and turns my shoulder on other people's food choices.
I really do promise that I try. Normally I think I'm pretty good... I make it clear I'm a vegetarian, but mostly to avoid any awkward situation where I go to someone's house for dinner and they excitedly present me with pork chops wrapped in bacon.
However, I do try - all of my family and friends can attest to this - to subtly oppress people with my dietary choices via baked goods and/or dinner parties. I enjoy showing people that being a vegetarian doesn't suck. Vegan desserts are possible. (And can indeed be impossibly delicious!) And - I don't expect any of the people in my life to give up meat for good... or even for a day (my Paris folk are literally the most enthusiastic bunch of carnivores I ever did meet), but it makes me extremely happy when something I bake/cook doesn't create moans or induce day dreams about steak.
Now. I've finally made a point about cake: vegan cake = (can be) good. Now it's time to get more involved with raw desserts!
After extensive research for where to buy cocoa butter in Paris ("beurre de cacao", G Detou on rue Tiquetonne, if you're interested...), I was pretty sure that I could persuade some people via these chocolates.
Assuming you don't consider juuuuust slightly melting coconut butter and oil together to negate the raw properties of food, these chocolates are: raw, gluten-free, vegan, and darn delicious.
Vegan Chocolate Peanut Butter Truffles - What you need:
- 1/2 cup coconut oil
- 1/4 cup cocoa butter
- 1 1/4 cup cocoa powder
- 1/3 cup maple syrup
- 1/4 cup peanut butter
- pinch of cinnamon
- 1/2 teaspoon good sea salt
+ almond powder, coconut flakes, extra cocoa - your choice of ingredient to dust your chocolate with
Vegan Chocolate Peanut Butter Truffles - What you do:
Scrape or chop (depending on what type of cocoa butter you have) the 1/4 cup of cocoa butter.
Lightly melt the cocoa butter over a double boiler. When it is *just* melted, remove it from the heat and stir in the coconut oil.
Transfer this mixture into a food processor. Add the rest of the ingredients to the food processor. Blend this mixture until completely smooth. You will need to scrape down the sides a few times during the process.
Set in the fridge for 35 - 45 minutes.
Using a small spoon, collect a dollop sized ball of chocolate truffle mixture. Roll the mixture between your hands to make a smooth sphere.
Repeat this process until all the truffles are formed.
Roll the truffles in (I used) almond powder. Coconut would probably even work better here because it wouldn't dissolve as much into the truffle. Even chopped nuts or more cocoa powder would be awesome!
Freeze the truffles for 15 minutes to set, and then store in a air-tight container in the fridge.
These are the creamiest truffles. The flavour is intensely chocolate with a hint of peanut butter and coconut.
Promise. You won't even miss the cream in these truffles!
So this song (along with the album in general) has been on repeat for the last week, and I find it quite appropriate it for today's truffles!
(Warning: bad words!)