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Vegan Truffle Recipe

Makes about 24 - 3/4″ truffles.
6 ounces bittersweet chocolate, chopped fine
6 ounces semisweet chocolate, chopped fine
3/4 cup soy milk
1 tablespoon vanilla extract
1 tablespoon pre-made strong black coffee
3 tablespoons of vegan sour cream
1/4 cup unsweetened cocoa powder

Small foil cups for packaging. Fill the bottom of your double boiler with a few inches of water, and set it to boil. Have the chopped chocolate waiting in the top of your double boiler but not yet set over the heat. In a small saucepan, bring the soy milk to a boil, then pour it over your chocolate. Gently mix the two and set them over the heat, stirring until the chocolate is completely melted. Stir in vanilla, coffee, and sour cream, then cover and refrigerate until firm enough to handle, about three hours.

Rolling the Truffles

This is the fun part - getting your hands dirty! I do this in a two-part process to keep the cocoa from soaking into overly sticky truffles - and vegan truffles will get extra sticky since they’re lower in fat. If at any time it gets too warm, just stick the bowl of chocolate mixture back in the fridge for twenty minutes. After your truffle mixture has firmed up, grab yourself a parchment-lined cookie sheet and a diminutive spherical portioning device. In the absence of said device, two teaspoon will work just fine. Scoop about a teaspoonful of truffle mixture and then working as quickly as possible, roll it into a sphere shape with your hands. Try to make sure your hands are as cool as possible, or your truffles will melt as you roll them. It might be a good idea to keep a paper towel or two nearby, so that if your hands get caked with chocolate you can wipe them off. Set the rolled truffles on the lined cookie sheet, and keep going until you’ve finished all of your chocolate mixture. 

Stick your truffle-filled cookie sheet in the fridge for twenty minutes. Add cocoa powder to a small round-bottomed bowl and keep it within reach. One at a time, pick up your truffles and roll them between your hands for a few seconds to barely warm the surface, then drop them in the bowl of cocoa. Toss the bowl a bit until the truffle is completely covered in cocoa, then set it back on the cookie sheet. If you end up with a too much cocoa on your truffles, don’t shake them off until after they have firmed up again.
Once you’re done, put the cookie sheet full of truffles in the fridge for half an hour. Once they’re firm again, shake off any excess cocoa powder and put them in little foil cups for decoration.
These truffles will keep in the fridge for two weeks.

Oatmeal Chocolate Chip Cookies (With Whole Wheat Flour)

1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup butter, softened to room temperature
1 egg
1 tsp vanilla
1 TBL milk
1 cup all-purpose flour (this can be substituted for 100% whole wheat flour, if you are so inclined)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon (optional)
a dash of nutmeg (optional)
1 cup uncooked quick rolled oats
3/4 cup semisweet chocolate chips
3/4 cup chopped walnuts

Preheat the oven to 350 degrees. Combine the sugars in an electric mixer. Cream the sugars with the softened butter. Add in the egg, vanilla, and milk.  Cream until smooth. In a separate bowl, sift together the flour, soda, baking powder, salt, cinnamon, and nutmeg (if using).  Add slowly to the wet mixture until incorporated. Once smooth, stir in the oats, chocolate chips, and walnuts.
Using a teaspoon or a small ice cream/cookie scoop, drop rounded teaspoons about 2 inches apart on a cookie sheet lined with parchment paper.
 Bake for 12-15 minutes or until lightly golden around the edges.  Makes around 2 dozen (depending on the size of your cookies).

Lime Squares with Pistachio Graham Cracker Crust

For the crust
4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
2/3 cup shelled pistachios
1 cup (4 ounces) graham-cracker crumbs
1/4 cup sugar
1 tablespoons grated lime zest

For the filling
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lime juice - or you can replace 1/4 of the lime juice with 1/4 cup of blood orange juice

Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, finely grind pistachios with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
To make the filling: In a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut. To store in refrigerator, cover with plastic wrap.

250g unsalted butter
250g dark chocolate - 70% cocoa (broken into pieces)
250g cooked and peeled beetroot (grated)
1 cup golden caster sugar
1 cup self rising flour
1 cup coarsely chopped walnuts or optionally pecans or hazelnuts
3-4 eggs
some more butter to grease the tins

Preheat oven to 170°C (338°F). Grease baking tins and line them with baking paper, grease some more.
In a small saucepan melt chocolate and butter, let it cool down a little bit.In a mixing bowl whisk eggs with sugar until creamy. Combine with chocolate mixture. Fold in also flour, then walnuts and beetroots. Pour the batter into baking tin(s).Bake for about 20-25 minutes or until skewer comes out almost clean.
Let it cool down completely before cuting into squares.
Make about 15-20 portions.

Comforting and Cozy Blackberry Pear Cobbler

Filling:
2 pints of fresh blackberries
3 pears sliced into ½ wedges
1 tbsp flour
½ tsp vanilla extract
2 tablespoons of lemon juice
zest of one lemon
½ cup sugar

Topping:
¾ cup flour
¾ tsp baking powder
1/4 tsp baking soda
good pinch of salt
1 tbsp plus 1 tsp sugar
2 tablespoons very cold unsalted butter - cut into small bits
1/2 cup buttermilk or plain yogurt

Preheat oven to 350
Combine all filling ingredients and transfer to a 9 or 10-inch pie plate or ceramic baking dish. Let sit for 15 minutes or so.
Make the topping:
Sift the flour, baking powder, soda, salt and sugar together into a bowl. Add butter bits and using a fork or your fingertips blend until mixture resembles coarse meal. Add the buttermilk or yogurt and stir just until combined. Place dough by rounded tablespoons on top of filling mixture making sure to leave some space for filling to come through.
Bake for about 30 minutes or until topping is golden and filling is bubbly.

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Student Dietetic Association of San Francisco State University