Vegan Chocolate Truffles (Clean)

Last week, I posted a recipe here for these amazing silky chocolate truffles. God, that’s got to be one of my absolute favorite recipes. It’s not very healthy, but treating yourself to a little delicious melt-in-your-mouth chocolate truffle every now and then doesn’t hurt.

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Nevertheless, it’s definitely not vegan, and wouldn’t it be great if there was a healthy version of those truffles…chocolate truffles so healthy that you could eat multiple at a time and not feel bad about yourself? Not that I ever feel guilty about overeating chocolate truffles, but y’know, for the people who do.

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So now, I present to you…healthy, vegan, and naturally sweetened chocolate truffles!!! Ooh – and they come together using just 5 main ingredients.

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These are actually very similar to the other chocolate truffle recipe. They melt in your mouth as long as you keep them at room temperature (they weren’t at room temperature when I took these photos, so if they don’t look super duper smooth and velvety in the photos – that’s why. Trust me, they were silky AF later on!)

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Oh, and there’s a bonus element to this recipe. Thanks to the dates, you get this touch of caramel flavor next to the chocolate. Win!

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Vegan Chocolate Truffles

Adapted from Harriet Emily

Makes 24 little truffles

Ingredients

  • 3/4 cup (165g) medjool dates (about 16 dates), pitted and roughly chopped
  • 3/4 cup (185ml) boiled water
  • 1/2 cup (90g) extra virgin coconut oil
  • 3/4 cup + 1 tablespoon (90g) raw cacao powder
  • 1 teaspoon powdered stevia (or 1/2 teaspoon liquid)
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt
  • Toppings of choice (e.g. cacao nibs, shredded coconut…) (optional)

Method

  1. Soak the pitted and chopped dates in the boiling water for 5-10 minutes to soften them
  2. Add both the dates and the water into your food processor, along with the coconut oil, and blend until smooth
  3. Add in the cacao powder, stevia, vanilla, and salt. Blend until smooth
  4. Transfer mixture into a container with a removable base, or a container lined with parchment paper/plastic wrap, smoothing it out
  5. Chill in fridge for at least 4 hours
  6. Remove from container, slice into squares, and serve. They taste best when served at room temperature
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Chocolate Chia Mousse (Clean) + Creative Nature Superfoods Discount Code!

This post is sponsored by Creative Nature Superfoods. All opinions expressed here are my own.

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I have a new favorite favorite way to eat chia seeds, and I’ve also found a new favorite chia seed and cacao nib brand! Creative Nature Superfoods.

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This company generously sent me some samples to try out their products. I was ecstatic and super excited to try out their cacao powder and chia seeds, but when the package arrived, I saw that they’d given me a few of their colorfully-packaged superfood bars as well – which seriously made my day. So far, I’ve tried ‘Tropical Treat’ and ‘Sublime Seed’ (saving the chocolate one for last, of course…), and they’re both incredibly delicious.

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Their superfood bars are cold-pressed bars that are great, healthy on-the-go snacks. They’re made purely out of natural ingredients, with no added sugars, syrups, sweeteners or other unhealthy additives. They’re also free from gluten, dairy, wheat, soya, nuts, and GMO. Overall, these bars are absolutely perfect.

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As for the chia seeds, well, chia seeds are naturally nutrient powerhouses. Low in calories, but full of protein, fibre, and other essential nutrients that keep you feeling full for a sustained period of time. Honestly one of the best superfoods ever!

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I used both their chia seeds and cacao powder in this recipe.

If you want to recreate this recipe with the same ingredients as I did, ensuring that your tastes just as delicious as mine, you can buy your ingredients at www.creativenaturesuperfoods.co.uk and get 10% off with the discount code CHIAC10.

Affiliate image 2 Chia Cathy

Anyways, continuing with the recipe.

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This isn’t just your average chia pudding. There are tons of chia pudding recipes. Don’t get me wrong, those are delicious, but this one is a chia mousse. I love chia pudding now, but when I had my first one, I couldn’t finish it. Not because of the flavor, but because of the texture. It just felt weird, but now, I’ve gotten used to it and I love chia pudding.

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This recipe starts off as any old chia pudding recipe, but the trick is to blend it.

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Chia seeds generally form a liquid-y gel around them, so when you blend the whole thing up for long enough, it becomes this beautifully smooth and perfectly thick mousse, which I found to be super decadent. It’s a million times healthier than a regular chocolate mousse, yet tastes just as delicious!

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What are you waiting for? Head over to Creative Nature Superfoods and grab some cacao powder and chia seeds, getting 10% off your orders with the discount code CHIAC10!

Notes: You will probably need to adjust the liquid content (water/coconut milk) of the mousse. This is partially due to different thickness of coconut milk and how much liquid your chia seeds absorb, and also so that you can have a mousse of your desired thickness.

Chocolate Chia Mousse

Makes 1 serving

Ingredients

  • 2 tablespoons chia seeds
  • 1 tablespoon cacao powder
  • 6 tablespoons coconut milk lite
  • 1 tablespoon honey or agave syrup
  • Water (start with 2 tbsp, but add more as needed)
  • Toppings (I used flourless chocolate fudge avocado brownies (recipe coming soon!), unsweetened shredded coconut, and cacao nibs)

Method

  1. In a small bowl/jar, stir together the chia seeds and cacao powder. Add in the coconut milk, honey/agave, and water, and stir until combined
  2. Cover with plastic wrap (if using a bowl) and place in fridge for at least 30 minutes (or overnight), until it thickens and the chia seeds have absorbed all the liquid
  3. Place in blender and blend until smooth, adding water as needed
  4. Transfer into bowl or cup and top with flourless chocolate fudge avocado brownies (recipe coming soon!), unsweetened shredded coconut, and cacao nibs

Creamy White Coffee Hazelnut Oatmeal (Clean)

As the days grow short and nights grow long

As the wind blows ice and not summer breeze

As the lakes crystalizes over and force the ducks to flee (where do ducks go?)

I have one recipe that will overcome your winter blues.

One single recipe that will warm you from the inside out.

Oatmeal.

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Oatmeal so creamy, it begins to take on a thick texture that makes you want to shovel spoonfuls of the steaming hot stuff in your mouth. Full of soft, textured oats and paired with the luscious flavors of white coffee and hazelnut, with a hint of sweetness from a bit of mashed banana. To top it off, with the aromatic white coffee scents, you won’t be able to resist eating the oatmeal straight from the saucepan while it’s still bubbling away, reducing the liquids until they’re thick and creamy . It’s the most comforting thing in the world.

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You know how hot chocolate is super comforting when it’s cold out? Yeah, this recipe does the same. I swear, if you make this once – just once – you’ll start craving oatmeal instead of hot chocolate when the coldest days start rolling in.

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And for those in the Southern Hemisphere – try it! This is an oatmeal recipe that I have year-round. Sure, I make this more often in the winter time, but trust me, this recipe is good enough to be made in the summer as well.

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Well? What are you waiting for? Go and seek comfort in food!

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Notes: This recipe can easily be doubled/tripled/quadrupled

Creamy White Coffee Hazelnut Oatmeal

Makes 1 serving

Ingredients

  • 1 cup milk of choice
  • 1/2 cup old-fashioned oats
  • 2-3 tablespoon white coffee hazelnut powder (to taste, *see bottom of post)
  • 1/2 teaspoon salt
  • 1 ripe banana
  • Raspberries, hazelnuts, and cacao nibs (optional, for topping)

Method

  1. In a medium saucepan, heat the milk and oats over high heat, until the milk begins to boil, then turn the heat down to medium
  2. Stir in the white coffee hazelnut powder and salt
  3. While the oats continue to cook, mash up half the banana, saving the rest of it for topping
  4. Stir the mashed banana into the oats and continue cooking until the oatmeal has thickened to your desired consistency, approx. 5 min
  5. Transfer into bowl (or just eat out of the saucepan) and top with desired toppings. Serve immediately.

*If you want to experiment with other coffee powders, feel free to do so, but this is what I mean by white coffee hazelnut powder:

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Chocolate Caramel Coconut Breakfast Quinoa (Clean)

Chocolate Caramel Coconut. Damn, that’s a mouthful (Ha. Get it?).

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True, more flavors don’t necessarily result in better tastes, but in this case, it definitely does. How could you possible go wrong with chocolate and caramel and coconut?

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I’m not gonna lie and say that I didn’t have a foodgasm when I took my first bite of this. I can not stress how well all the flavors worked together and how super creamy the quinoa is. Normally, quinoa is cooked at a ratio of 1 part quinoa and 2 parts liquid (water), but guess what I had here? I had 1/2 cup quinoa to 1 1/2 cup water, and then I added another cup of coconut milk, which resulted in a creaminess similar to creamy oatmeal recipes. If you want a creamy breakfast quinoa where coconut is the star of the bowl, then be sure to check out this nutty coconut quinoa!

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The caramel taste comes from this 2-ingredient easy date caramel, which I’ve been adding to everything recently. I know it seems like a lot of work to make a recipe in order to make a recipe, but as you can see from the title, the caramel only requires 2 ingredients, and it takes about 5 minutes to make. Plus, it’s multi-purpose (see the post).

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And where do I get started on the toppings? The chopped chocolate goes slightly melty when it comes into contact with the steaming hot quinoa, so that it quite literally melts in your mouth. The texture of the chocolate contrasts with the crunch from the nuts and cacao nibs and OMG YUM.

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Notes: The honey/agave nectar is kinda optional, depending on how sweet you want your quinoa. Feel free to replace it with your favorite sweetener, to increase it, or even to omit it altogether. Also, you don’t have to use the same toppings as me, but I highly recommend you at least use nuts, cacao nibs, and chopped chocolate.

Chocolate Caramel Coconut Breakfast Quinoa

Serves 2-3

Ingredients:

  • 1/2 cup uncooked quinoa, rinsed
  • 1 1/2 cup water
  • 1 cup coconut milk
  • 2 tsp raw cacao powder
  • 2 tsp raw honey/agave syrup
  • 2 tsp date caramel
  • Pinch of salt
  • Toppings (I used chopped pecans, chopped chocolate unsweetened shredded coconut, almond flakes, cacao nibs)

Method

  1. In a large pot, combine the uncooked quinoa and water and set the pot over medium-high heat until the water is boiling. Lower temperature to low heat and allow to cook until all the water has absorbed, stirring occasionally (approximately 10-15 minutes)
  2. Stir the coconut milk, cacao powder, date caramel, and salt into the pot and cook for another 5 minutes or so, until the quinoa has reached your desired consistency
  3. Transfer into bowls and serve immediately with your desired toppings. Store leftovers in refrigerator for up to 5 days

Beetroot Nut Butter Chocolate Cups (Clean)

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Oh, dear God.

The frustrations and difficulties and exhaustion people have to deal with these days.

The frustration of writing poetry and having to justify your decisions

The difficulty of memorizing French terms

The exhaustion of learning about polynomials and factoring them without a GDC

The annoyance of having a VPN that constantly quits on you

The struggle of getting home at 6pm, and having to eat dinner, do homework, practice piano, practice violin, Instagram, check emails, reply to emails, leaving no time for rest

The misery of majorly organizing an event without credit

The realization that you’re so tired that you’re sorta writing really bad poetry.

Oh, English.

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And so there’s the relief of chocolate, which supposedly makes you happy (according to SCIENCE, guys). That’s where these lil’ beetroot nut butter chocolate cups come in.

Quite frankly, chocolate usually doesn’t require tempering as long as you heat it very, very gently. I mean, c’mon, who wants to deal with all those temperatures and mixing and taking 2/3 of the chocolate out and blah blah blah.

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The thing I love about these chocolate cups is that when the chocolate bar is melted and changes form, with a little dollop of beetroot nut butter wedged in the center, the texture changes. It’s difficult to explain, but trust me on this one. The chocolate – although the content doesn’t change much – takes on a completely new satisfaction to the bite. It’s like the difference between eating a really cold chocolate bar that you can bite into and get that gadijp sound, verses eating a warm chocolate bar thats melty and that you don’t really bite into. With these, essentially, you could just shove the entire chocolate cup in your mouth and let it melt (though you won’t be able to speak for a minute or two), but I’d rather bite right through the middle of it and let the chocolate break into it’s naturally thin, beautiful, yet chunky pieces, revealing a gorgeous, hot pink patch of creamy goodness hidden inside.

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Yeeesss ❤

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I’m writing so much. Can you tell I’m tired? I went swimming. We did hypox. Don’t blame me.

Oh and hang in here for just another second…or not. You can just skip to the recipe now if you want, but there’s something I need to talk about. Something non-food related (unless you count Zack Merrick as being ketchup idk). Imma do an album rating thing, just because.

ALL TIME LOW’S NEW ALBUM IS AMAZING. It’s called Future Hearts. If you guys haven’t heard it – go listen to it now. I don’t care what you “usually” listen to. Heavy metal, k-pop, alternative, country – just go listen to it.

The entire album is preetty perfect. Imma talk about what I think just because I have nothing better to do and I need text to balance out the large number of photos (jk that’s just an excuse).

  1. Satellites – Something really different from ATL’s usual stuff. I don’t mind. I found the line “Wishing on a star that’s just a satellite” to be kinda sad though. Like, you’re wishing on something that’s believed to be magical and natural and mysterious and far away, and in reality, it’s just an artificial, man-made imitation of stars. I like the song tho
  2. Kicking & Screaming – There’s a proper scream in this one. ‘Nuf said.
  3. Something’s Gotta Give – I will admit that the music video scared me. I won’t talk spoilers. Well, I won’t talk about music-video spoilers, but I can say that omFG THE FINAL NOTE OF THE SONG MADE ME DIEE.
  4. Kids In The Dark: Holy moly I love this song so much. “Beautiful scars on critical veins. Come together. State of the art. We’ll never surrender. The kids in the dark.” Plus, the music video’s preetty cool tho and ALEX LOOKS HOT AF.
  5. Runaways: Another favorite. Okay, this one’s really good. I mean, I know that I said the same thing about all of them, but I really love this one.
  6. Missing You: Aw man this one’s beautiful. It’s one of those songs where you feel like the lead singer is holding you close and that everything will be okay and listening to it makes you feel like you’re getting the biggest, warmest hug ever from Baymax.
  7. Cinderblock Garden: I love the intro a lot but tbh it’s not my fav song (sorry guys)
  8. Tidal Waves: OH MY GOD NO WORDS C’MON MARK HOPPUS IS IN IT! NEED I SAY MORE? MARK HOPPUS! IT’S GORGEOUS AND LISTENING TO IT MAKES YOU FEEL LIKE YOU’RE BEING CARRIED AWAY BY TIDAL WAVES AND IT’S WONDERFUL.
  9. Don’t You Go: I’m obsessed with the way Alex sings the line “Don’t you go”. There’s just so much force and emotion. Agreed? Agreed.
  10. Bail Me Out: Kay Joel Madden sings in this song and there’s definitely that Good Charlotte influence, so his voice fits in perfectly. I know that the lyrics aren’t necessarily super happy and stuff, but the song makes me want to do that thing where you nod your head from side to side and tap your feet and makes you happy?
  11. Dancing With A Wolf: Oh my god. There’s so much sass and attitude in this one, which I think is awesome considering Alex Gaskarth has that sass and attitude. It’s definitely going into my workout playlist. I’m listening to it right now and suddenly I’m not even tired anymore. Please listen to this.
  12. The Edge of Tonight: LISTEN TO IT LISTEN TO IT! I BEG YOU THIS IS THE MOST BEAUTIFUL SONG EVER I MIGHT EVEN LIKE IT BETTER THAN THERAPY. IT MIGHT BE MY FAVORITE ALL TIME LOW SONG – EVER. THAT’S SAYING A LOT!!!! I BEG YOU TO CLICK ON THAT LINK AND PLUG IN EARPHONES AND LISTEN TO IT. I LOVE IT SO MUCH IT’S BEAUTIFUL AND THE MELODY IS GORGEOUS AND I CAAAN’T
  13. Old Scars/Future Hearts: I thought this song would be better, since the whole album is titled Future Hearts. I absolutely adore the bridge, “We got scars on our future hearts, but we never looked back, no we never looked back.” It’s a good song though.

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Back to these things.

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You will end up with leftover beetroot nut butter, but I think that’s kinda a good thing. I’ve been using it on everything. I add it onto my oatmeal, I spread it on bread or rice cakes… It’s like any other nut butter, but with a girly makeover.

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Notes: I apologize for using both weight and volume in the ingredients list. Anyways, for the beetroot, you can just stick the whole thing (unpeeled) in a pot of boiling water for 20-40 minutes (depending on size) until it’s tender. Then, you can purée it in the food processor, remove the purée and place it in a bowl, and then use the food processor for the cashews (in the recipe). Less clean-up! Also, make sure to melt the chocolate in a double-boiler, or in the microwave at short 10-second intervals, stirring in between and stopping when 80-90% of the chocolate has melted and there’s still a few chunks, allowing the rest to melt from residual heat.

Beetroot Nut Butter Chocolate Cups

Makes 8 chocolate cups

Ingredients:

  • 200g cashews (or other light-colored nut. e.g. peeled almonds)
  • 3 tbsp beetroot, cooked and puréed
  • 250g chocolate, melted
  • 1 tbsp coconut oil, melted
  • Shredded coconut (optional, for garnish)
  • Cacao nibs (optional, for garnish)

Method:

  1. In a food processor or strong blender, blend the cashews until they form into a thick paste, scraping the sides down as necessary. This may take anywhere from 5-20 minutes depending on the strength of your food processor.
  2. Add the beetroot purée into the food processor and process until fully combined
  3. Transfer the beetroot nut butter into a jar and store in refrigerator until ready to use (You can use it as regular cashew/peanut/almond butter)
  4. In a medium bowl, stir together the chocolate and coconut oil until combined
  5. Spoon approximately a tablespoon of the chocolate onto the bottom of a muffin tin lined with paper liners, or into metal cupcake liner/mold things
  6. Place the liners in the refrigerator until they set (5-10 minutes)
  7. Remove the liners from the refrigerator and spoon a teaspoon of beetroot nut butter onto the center of each one. Use a wet spoon or a wet finger to press it down into a small disk in the center of the chocolate.
  8. Spoon more chocolate over the beetroot nut butter until the nut butter is completely hidden by the chocolate. Sprinkle some shredded coconut and/or cacao nibs on top and repeat with the rest of the liners
  9. Place in refrigerator until completely hardened, and store these in the refrigerator