Vegan Truffles

Although Courtney will sometimes 'splurge' on non-vegan treats during the holidays, this Easter she really wanted to stay vegan so I made her some vegan truffles. After looking at a variety of recipes with the same ingredients but different ratios, I decided to wing it. Luckily they turned out delicious. I don't know how they compare to non-vegan homemade truffles because I've never made any, but they aren't quite See's Candy like....mostly due to the fact that they aren't as sweet.

I ended up using semi-sweet chocolate chips, but next time I want to try the recipe with a really good, high-quality chocolate. Anyway, here's how I made them...

Ingredients:
2 cups semi-sweet chocolate chips
Cream from one can of coconut milk
1 tbsp coconut oil
1 tbsp maple syrup
1 tsp vanilla extract 

Method:
// Put chocolate chips and coconut oil in a bowl
// Heat the coconut 'cream' on low heat until simmering
// Pour 'cream' over the chocolate chips and stir slowly
// Add maple syrup and vanilla extract

Note // If you like little bits of chocolate chip in the truffles, just stir the mixture a bit less. Easy-peasy!

Toppings I used:
// almond meal
// cocoa powder + powdered sugar
// coconut
// crushed pretzels

I paired them with almond butter + chocolate pretzels and packaged them up semi-nicely.

Enjoy!

// Lauren 

Easter 2015 // Vegan Feast

This Easter was the first Easter I spent away from my family. Although I missed the delicious brunch buffet and dinner at home, Courtney and I managed to create a delicious vegan brunch feast. The menu was decided a couple weeks in advance on a boring run, a typical Lauren and Courtney move.

We definitely kept the Easter basket tradition alive and made baskets for each other. I made Courtney almond butter + chocolate dipped pretzels, vegan truffles, and Chex mix. She made me vegan chocolate chip cookies, a zippered pouch with a cross stitched patch, and a cross stitched bookmark. We also picked out candy for ourselves at CVS. Easter isn't Easter without candy!

After opening Easter baskets, attending church (Courtney's idea), we cooked and ATE!

We had vegan caesar salad, which was super delicious. The roasted chickpeas and topping m a d e the salad. Courtney also made homemade rolls + herbed cream cheese and we made little sandwiches with Field Roast Celebration Roast + Field Roast Chao Cheese. 

I was in charge of a veggie so I decided on sauteed green beans with slivered almonds. I also made roasted smashed fingerling potatoes (not shown) and a fruit salad. I was so fruit deprived this winter that I NEEDED fruit on Easter even if it was non-local and/or out of season. I bought strawberries, raspberries, and a pineapple to add to our CSA oranges and apples. It ended up being surprisingly delicious.

Thankfully we had plenty of leftovers. I think we ate Easter food for another two days...not that I'm complaining! 

You can read Courtney's recap, here.

// Lauren