I’ve met a number of people who think that those who follow a plant-based diet struggle to find ‘good’ chocolate. I have tried lots of plant-based chocolate since going vegan and in this article, I share my most favourite ones.
I’d love to hear about your favourite chocolate or chocolates. :)
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This article is about a range of chocolates, and fudge, that I ordered as gifts. Luckily for me, they were for hubby, so I got to try them. :)
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I created this recipe because although I'm not a huge fan of drinking coffee, I absolutely love it in cakes and chocolate!
Coffee Truffles…
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I saw the range of chocolates that are made by Cocoafeliz when I attended VegFestUK. What a sight! My eyes didn't know where to look and I was bursting with excitement re the range of chocolates that they made! I had to make sure you knew about them too, so you'll find an interview style post with them below.
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Rescue Chocolate - what a cool name! Especially, seeing as many people view chocolate as being therapeutic and rescuing them in some way. The word 'rescue' defines the company but it means something different. Sarah is going to tell you all about it!
Oh and there's a gift for you at the end of the post.
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For the chocolate lovers out there, imagine an online store that specialises in vegan chocolate and nothing else! Sound good? In that case, you don't want to hear any more from me! Oh and don't forget to look out for the gift at the bottom of the post. :)
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Ingredients for vegan chocolate truffles
- 200g of vegan dark chocolate
- 7 tablespoons of vegan vanilla ice cream - I used Swedish Glace Smooth Vanilla flavoured iced non dairy dessert
- 1 tablespoon of crushed roasted hazelnuts
- 30g of grated vegan chocolate
How to make vegan chocolate truffles
- Break the vegan dark chocolate into small pieces and melt in a large bowl by placing it over a pan of hot water
- While the chocolate is melting, warm the vegan vanilla ice cream to room temperature
- Once the chocolate is melted, spoon in the vanilla ice-cream and crushed roasted hazelnuts
- Mix it until you have a smooth mixture
- Pour the mixture into a plate lined with greaseproof paper
- Let the mixture sit at room temperature for 45 minutes
- Then put the plate into the fridge for another 45 minutes
- Once the mixture is completely solid, remove it from the fridge and cut into small (truffle size) pieces using a knife
- Roll each piece into a ball, and then coat using the grated chocolate
I made 2 different versions of this dish. I coated one with vegan hot chocolate powder and another with desiccated coconut. Both were nice! :)
Recipe & photo courtesy of Sagar Shah.