Raspberry Chocolate Truffle Tart (Cheat)

This is probably the most photogenic thing I’ve ever baked.

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So yeah…lots of photos in this post. Enjoy.

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I went to a Simple Plan concert on Sunday! It’s the third SP concert that I’ve been to and it was incredible, just as it always was. The only downside is that 90 minutes speeds by when you’re singing at the top of your lungs and getting lost in the lyrics and music of the band that means the world to you.

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My whole weekend, in fact, was pretty great. On Saturday, I finished my Extended Essay draft in the morning and finished off decorating a layer cake for my brother and his friend’s birthday dinner. One of my favourite things to do is making layer cakes (alongside decorating cupcakes, of course).

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But anyways, these tarts were seriously one of the best things I’ve ever made. They have a perfect flavour balance and are wonderfully decadent. They start off with a classic biscuit base – and who doesn’t love a good biscuit base??

Then they’re filled with this gorgeously smooth chocolate filling and baked, giving them a texture like no other tart or cake or pie that you’ve ever had before. They’re truly quite unique.

And then, they’re topped off with a silky chocolate ganache and fresh, fruity raspberries.

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This, my friends, is what I call perfection.

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Raspberry Chocolate Truffle Tart

Ingredients:

Crust:

  • 1 1/2 cup digestive biscuit crumbs
  • 6 tablespoons butter, melted

Filling:

  • 350ml whipping cream
  • 250g dark chocolate (70%)
  • 5ml pure vanilla extract
  • 2 large eggs
  • 1 tablespoon powdered sugar

Ganache:

  • 100g dark chocolate
  • 1/4 cup whipping cream
  • Fresh raspberries
  • Shredded coconut (optional)

Method

  1. For the base, mix the biscuit crumbs and melted butter together until fully combined. Press into mini cake tins and/or a lined muffin tray
  2. Bake at 180 degrees Celsius or 355 degrees Fahrenheit for 10 minutes. Allow to cool before filling.
  3. For the filling, break the chocolate into pieces in a bowl.
  4. In a saucepan, bring the cream to a simmer and pour over the chocolate. Allow to sit for 5 minutes before stirring until the chocolate is completely melted.
  5. Add in the vanilla extract, icing sugar, and eggs until fully combined
  6. Pour the filling into the baked tarts and bake for 10 minutes, until the edges are set but the centre is still slightly wobbly
  7. Remove from the oven and allow to cool
  8. For the ganache, break the chocolate into pieces in a bowl
  9. In a saucepan, bring the cream to a simmer and pour over the chocolate. Allow to sit for 5 minutes before stirring until the chocolate is completely melted
  10. Spread the ganache over the cooled tarts and top with fresh raspberries and shredded coconut
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Coconut Chocolate Chunk Cookies (Clean)

I think I found my new favorite cookie recipe.

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I pulled my first batch out of the oven and omg the chocolate was all melty and it looked so good. Seriously, this recipe is definitely not short of chocolate. I grabbed a cookie without letting it cool and gobbled it down. It was delicious. I did burn my fingers on the melted chocolate, but all was worth it. I knew this was a killer recipe. But then, after I had let the cookies cool for a bit, I went to grab another one and – would you believe it – this one was better than the first!! The chocolate doesn’t set very easily, as it’s been in such a high temperature, so the chocolate was still ooey and gooey, but the cookie itself had firmed up. The straight-out-of-the-oven cookie was still a little crumbly and had a very even texture throughout. The cookie I’d left to cool for about 10 minutes had a crispy exterior layer with a soft inside. I know it doesn’t sound like much, but it made it so much better.

Then? I had another cookie. Yeah, that’s like three cookies within 15 minutes. #noshame

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The next morning, I added two cookies onto my papaya smoothie bowl, and yet again the cookies awed my taste buds. Either they had gotten better or I was just really hungry – and I had just eaten half a large papaya, so I’m pretty sure they’d gotten better. I couldn’t stop myself. I ate another two. That’s four cookies within 15 minutes. Are you starting to see a pattern?

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The weird thing is, I’m not usually a fan of coconut in sweets. Macaroons? Bounty bars? Never liked them. Never even really liked coconut yogurt (then again, I only had that once). But undoubtedly, this cookie wouldn’t be the same if it weren’t for that coconut. It adds texture and flavor that is addicting and irresistible. Hence, why I’ve been eating about a dozen of these a day…

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By the way, you might notice some darker chunks of chocolate in these photos that don’t seem to have melted. In case you were wondering, for my first batch, I mixed in some chunks of chocolate date fudge, just as an experiment. It was fine, but it didn’t really make the recipe any better or anything, so I omitted it in the second batch.

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These photos do not do the cookies justice. You have to eat one to know how insanely and unexplainably delicious they are. Please make them now. They’re suuper easy to make too! One-bowl and you basically just dump all the ingredients together.

Coconut Chocolate Chunk Cookies

Adapted from Half Baked Harvest

Makes 20-30 cookies

Ingredients

  • 2 cups old fashioned oats
  • 2 cups white whole wheat flour
  • 1 1/4 cup coconut sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup melted coconut oil
  • 1/2 cup canola oil (or another 1/2 cup coconut oil)
  • 2 large eggs
  • 4 teaspoons vanilla extract
  • 2 tablespoons unsweetened coconut or almond milk
  • 2 cups dark chocolate chunks
  • 1 cup unsweetened shredded coconut*

*You can also use sweetened, depending on how sweet your chocolate is as well

Method

  1. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  2. In a large bowl, stir together all the ingredients except for the chocolate chunks and shredded coconut until well combined
  3. Stir in the chocolate chunks and shredded coconut
  4. Clump together a tablespoon or two of the dough into a ball (if it’s a little too crumbly, add another tablespoon of oil) and place it onto a lined baking sheet
  5. Repeat with the rest of the dough
  6. Bake for 8-10 minutes, until set and golden

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

Peanut Butter Granola (Clean)

It’s my first post of 2016! And I’ve decided to post….peanut butter granola.

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Okay, I know, it doesn’t sound like the most fancy and impressive thing, but sometimes it’s important to enjoy simple things…like peanut butter granola, which as a matter of fact, is absolutely delicious and awesome. If you follow my Instagram you may notice that it’s in practically every recent photo of nana ice cream or smoothie bowls.

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Now, homemade granola is something that I’ve been making for forever and it’s a staple in my pantry, but I get it if it seems a little intimidating at first. Just trust me on this one. Homemade granola’s are the best. They’re cheaper than store-bought granola, not to mention way healthier and crazily customizable. You could make pineapple-almond-cinnamon-nutmeg-matcha granola at home if you wanted, but you wouldn’t see that on a grocery store shelf! Speaking of customizable granola, you can check out all my other granola recipes here, which include mocha chocolate granola, cinnamon banana nut granola, oat-less granola, 7-ingredient granola chunks, and honey almond “quinola”.

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Peanut Butter Granola

Adapted from Whole and Heavenly Kitchen

Ingredients

  • 3 1/2 cups old-fashioned oats
  • 1 cup peanuts
  • 1 cup unsweetened shredded coconut
  • 2 tablespoons chia seeds
  • 2 tablespoons flax seeds
  • 1/4 cup unrefined coconut sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil
  • 1/2 cup creamy peanut butter
  • 1/2 cup maple syrup
  • 1 egg white, lightly beaten until foamy
  • 1 teaspoon vanilla extract

Method

  1. Preheat oven to 150 degrees Celsius or 300 degrees Fahrenheit
  2. In a mixing bowl, stir together the oats, peanuts, shredded coconut, chia seeds, flax seeds, coconut sugar, cinnamon, and salt
  3. In a medium saucepan, heat the coconut oil and peanut butter and stir until melted and smooth. Remove from heat and add in the maple syrup, egg white, and vanilla extract
  4. Pour the liquid mixture into the dry mixture and stir until combined
  5. Spread the mixture in an even layer on a baking sheet lined with parchment paper and bake for 25-30 minutes*. Allow to cool completely before breaking into clusters. Store in an airtight container at room temperature.

*Baking time may vary. I’ve made granola many times and sometimes they’ll take longer than others, so use 25-30 as a general guide to when your granola should be done, but trust your instincts and use common sense as well 🙂

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