Crimble Crafts: Super Easy Vegan Rum Truffles

Rum truffles 14Hello Lovelies,

Well, today I bring you some delicious boozey raw vegan truffles. They are quick, easy, involve no actual cooking and only contain three ingredients! Plus, the recipe is super adaptable, so feel free to have a little play about with this and let me know how it goes. I’ve been researching vegan truffle recipes for a while now and my favourite has to be these raw ones. I played around with the ingredients, ratios and technique found in a variety of recipes until I hit on what worked for me personally.

You Will Need:

Rum truffles 01*250g of pitted dates (the softer and higher quality, the better, otherwise you’ve got a lot of work cut out for you in the processing stage).

* 3tbls cocoa powder or raw cacao powder, plus 2tbls extra for coating truffles.

*3tbls of rum (or whisky, tequila, whatever you fancy)

Equipment:

*Food Processor

*Spatula

*Deep bowl and shallow dish

*Cling film

Makes Approx 25 Truffles

1) If your dates are a little on the firm side, soak them in water for about an hour beforehand. Drain them and place into your food processor, along with the cocoa powder and rum.Step 12) Blend the mixture until it is well combined and super smooth. You will probably need to stop at times to scrape the mixture away from the sides and into the main bowl. You want the mixture to be slightly wet but not super gooey.Step 23) Transfer the mixture into a bowl, cover with cling film and freeze for about an hour to allow it to firm up.Rum truffles 084) Once firm, put 2tbls of cocoa into a shallow dish. Use a teaspoon or melon baller to scoop out even sized portions of the mixture and roll into balls. Roll the balls in the cocoa to coat evenly. If you are finding that the mixture is leaving your hands all sticky, your mixture may be too wet  (in which case, transfer back to processor and slowly add more cocoa) or may need a little longer in the freezer.Step 45) Once all the mixture is used up, place the truffles in a container and place back in the freezer if you need to keep them for a while, or the fridge, if you plan on serving them soon. Allow to stand at room temperature for at least 5 minutes before serving. These will keep for a while as they are raw and do not contain any dairy products…if you can keep your mitts off them that is! Enjoy.Step 5And you’re done. It’s that easy. I’m going to be making more of these soon. Peanut butter, hazelnut, peppermint, chilli and orange. So many options. Let me know if you have a go at these, I’d love to see how they turn out. That’s all for today. Thank you kindly for reading!

MHB

-x-

 

Pear, Almond and Chocolate Cupcakes Recipe

36th BDay Cupcakes CollageHello Lovelies,

Today I bring you the recipe for pear, almond and chocolate cupcakes. I made these for my Mr’s birthday. I asked him to pick three flavours and then I would turn them into a cupcake for him. This is what I came up with…36 BDay Cupcakes 01

You will need:

For the sponge:

275g self raising flour

175g soft brown sugar

100ml vegetable oil

200ml non dairy milk (soy or oat tend to work best)

1 tsp baking powder

1tps almond extract

30g ground almonds

1 pear, peeled and chopped

100g dark chocolate chips

For the frosting:

250g icing sugar

100g non-dairy spread

30g cocoa powder

Edible shimmer and chocolate decorations (optional)

What to do:

Pre-heat the oven to 200’c and line a 12 hole muffin pan with muffin cases.

1) sieve the flour and baking powder together into a large bowl. Add the ground almonds and sugar, mix together.36 BDay Cupcakes 02

2) In  a jug, whisk together the oil, non dairy milk and almond extract. Add to the dry ingredients.36 BDay Cupcakes 05

3) Add in the chopped pear and chocolate chips and stir the whole mixture until just mixed.36 BDay Cupcakes 06

4) Divide the mixture between the muffin cases (I use an ice-cream scoop to ensure my cupcakes are roughly the same size).36 BDay Cupcakes 07

5) Put onto the middle shelf in the oven for 18-22 minutes, until a toothpick/cake tester comes out clean.36 BDay Cupcakes 09

6) Transfer to a wire rack and leave to cool completely. In the meantime, combine all the frosting ingredient in a bowl and mix until light and fluffy. Put in the fridge until the cakes are cooled.36 BDay Cupcakes 08

7) Pipe a swirl of the frosting onto each cake. Finish off with a little edible lustre and a chocolate decoration if you like.36 BDay Cupcakes 11

8) Stuff them in your face.36 BDay Cupcakes 10

 

Homemade XMas: Red Onion Chutney

Hello Lovelies,

As I mentioned previously, I’m making hampers for a few people this Christmas. One of the things I’ve made for them is red onion chutney. The recipe is from the Super Jam cookbook, so it’s not my own but I thought I’d share it as it’s really yummy and so quick and easy to make.

Ingredients:

8 red onions
1 red chilli
2 bay leaves
25ml olive oil
200g brown sugar
150ml balsamic vinegar
150ml red wine vinegar

What to do:

I got 5 small jars (around 200g) out of this recipe.

!) Slice the onions and the chilli into thin slices. The recipe states to cut them into thin, short slices but I left my slices long as I wanted a more ‘rustic’ chutney. You can add the chilli seeds to the recipe too if you like a real kick (I left them out of my one as not everyone I’m giving it to is as keen on hot spice as I am).

2) In a large, wide bottomed pan, heat the oil and add the onions, chilli and bay leaves. Cook gently on a low heat for 20 minutes, stirring occasionally.

3) The onions should be translucent and really soft. Add the sugar, red wine vinegar and balsamic vinegar and stir until the sugar has dissolved.

4) Simmer the onions for 30 minutes until dark and sticky. Take off the heat and transfer to hot, sterilised jars (boil in water to sanitise the jars and their lids). Seal and leave to cool. You’re done!

The recipe states that the chutney is best left to mature for about a month for the flavour to really develop. Refrigerate after opening and eat within 6 weeks or so. I kept a jar aside for myself, I’m planning to eat it as part of my vegan cheese board! NOM.

Well, that’s all for now, thank you kindly for reading.

MHB

-x-

 

Real Hot Chocolate Recipe (Vegan)

Hello Lovelies,

Doesn’t all this Christmassy stuff and cold whether just make you feel all cosy? I know what makes me feel even cosier though, hot chocolate; real, hot chocolate. Now don’t get me wrong, I use cocoa/hot chocolate mix all the time but sometimes I want something a little more…decadent shall we say? This recipe is inspired by the way Mexicans enjoy their hot chocolate, with a little kick! Chilli and Cinnamon make this drink extra warming and a little more grown up than the usual sugary affair.

This recipe is for a single serving but it can be double, quadrupled etc.

Ingredients:

300ml of non-dairy milk of your choice (I used soy).

30g of dark chocolate (minimum of 75% cocoa).

Some form of sweetener to taste (I used agave here but you can use whatever you prefer eg. Brown rice syrup, xylitol, maple syrup etc).

Pinch of salt

Pinch of cinnamon

Pinch of hot chilli powder.

What to do:

1) Place your milk in a pan and put on a low heat, bring to a simmer.

2) Chop the chocolate into smaller piece to make it easier to melt.

3) Once the milk is simmering, add your chocolate and whisk until it is fully melted and incorporated.

4) Add the sweetener, salt, cinnamon and chilli powder to taste. How much you put in of each is personal preference.

5) Turn up the heat a little to make sure the hot chocolate is really well mixed and hot enough to drink. Do not boil the drink though! Pour into a generously proportioned mug and enjoy the warm, cosy goodness.

*TIP: Add a little pure orange extract to turn this into a something akin to a spicey liquid Terry’s chocolate orange!

This drink is not as thick as my super rich hot chocolate recipe (which I will post at some point too) and I’ve avoided all the extra toppings like cream (vegan obvs!), marshmallows and so on, as this recipe is all about the spiciness.

That’s all for now, thank you kindly for reading!

MHB

-x-