chocolate

Name: Cranberry Pecan Olive Oil Chocolate Truffles
Prep time: 15 min
Cook time: 5 min
Total time: 5 h 20 min
Yield: 16
Cuisine: American
Ingredients: 8oz chopped semi-sweet or dark chocolate; 1/2 cup canned coconut cream; 1/4 cup olive oil; 1/2 cup dried cranberries, chopped; 6 Tbsp chopped pecan pieces; Cocoa powder, sprinkles, or extra chopped pecans to roll truffles

Cranberry Pecan Olive Oil Chocolate Truffles (Vegan)

November 25, 2019 by Rachael Ng Leave a Comment

Chocolate truffles are one of those simple desserts that always remind me of the holiday season. The combinations are endless, and who doesn’t want to bite into a big ball of chocolate on Thanksgiving or Christmas? They’re simple to put together (though the chocolate does take some time to firm up), and they’re also a fun treat to make with kids. My toddler loved helping me roll the truffles and dip them in chocolate sprinkles! But I did have to keep her from licking a couple of the truffles – ha!

For these truffles, you’ll make a simple chocolate ganache with your favorite chopped chocolate, coconut cream, and olive oil. The coconut cream helps give the ganache that thick and creamy texture – perfect for making truffles (and you can’t taste it in the final product). Then you’ll stir in some dried cranberries and chopped pecans, refrigerate the chocolate until firm, and then roll the truffles! This recipe is super customizable so you can leave out what you don’t like and add what you do. And you can roll your truffles in any topping you’d like or dip them in tempered chocolate for even more decadence!

Yield: 16 Truffles

Cranberry Pecan Olive Oil Chocolate Truffles

Simple and decadent olive oil chocolate truffles filled with dried cranberries and chopped pecans! These vegan-friendly truffles are ultra-creamy and so delicious!

Prep Time 15 minutes

Cook Time 5 minutes

Additional Time 5 hours

Total Time 5 hours 20 minutes

Ingredients

8oz chopped semi-sweet or dark chocolate
1/2 cup canned coconut cream
1/4 cup olive oil
1/2 cup dried cranberries, chopped
6 Tbsp chopped pecan pieces
Cocoa powder, sprinkles, or extra chopped pecans to roll truffles

Instructions

Add the chopped chocolate to a heat proof bowl. Place the bowl over a pot of about 1" of simmering water, making sure the bowl doesn't touch the water. Stir the chocolate until totally melted; remove from heat.
Whisk in the coconut cream and olive oil until totally combined - mixture will thicken up. Stir in the dried cranberries and chopped pecans. Allow mixture to cool at room temperature for 10 minutes.
Cover and refrigerate chocolate mixture for 3-4 hours or until firm enough to scoop.
Line a plate or baking sheet with parchment paper. Scoop truffles 1.5 Tbsp in size. Freeze for 5 minutes before rolling the truffles into smooth balls.
If the truffles are sticky, put them in the refrigerator for a few minutes before rolling them in the topping(s) of your choice (sprinkles, chopped pecans, cocoa powder, etc). If your truffles needed to be chilled again, gently roll them in your hands to heat up the surface before rolling them in the topping - this helps the topping stick.
Store truffles in the refrigerator until ready to serve. Refrigerate or freeze leftovers in an airtight container.

Notes

Shake your can of coconut cream prior to opening. If the cream has hardened, scoop out all of the contents and heat them up until melted and combined. Then measure out 1/2 cup.

Peanut Butter Stuffed Chocolate Cookies (dairy-free)

August 28, 2019 by Rachael Ng 11 Comments

These soft-baked Peanut Butter Stuffed Chocolate Cookies will satisfy any chocolate peanut butter craving! They’re filled with all-natural peanut butter and rolled in extra sugar or sprinkles. Utterly delicious!

Peanut Butter Stuffed Chocolate Cookies

Ah, the classic peanut butter + chocolate combo. Seriously irresistible, and if I can find a dessert that curbs my seasonal yearning for a Reese’s egg (or pumpkin) then I’m so down. These Peanut Butter Stuffed Chocolate Cookies are a soft-baked chocolate cookie with just enough natural peanut butter on the inside to satisfy that PB chocolate craving. I’ve been re-heating these bad boys all weekend for a quick, sweet snack, and they are everything.

These cookies do take a while to get going since the dough, which is made with vegetable oil, needs to be refrigerated, but I promise that they’re totally worth it! For the filling, I used nothing but natural peanut butter. No powdered sugar. No thickeners. Just delicious peanut butter! Since natural peanut butter is runny, I recommend refrigerating it (if it’s not already) before scooping balls to freeze for the cookie filling. For a little extra pretty, I rolled some of the cookie dough balls in granulated sugar and some in sprinkles, but you can skip that step and eat them as-is.

Some of the Ingredients + Possible Substitutions:

Coconut sugar is an unrefined sugar that’s low GI. And it tastes nothing like coconut! Feel free to use white granulated sugar or unrefined cane sugar in its place.
Extra light olive oil brings so much moisture! Since the olive oil is a liquid, you’ll need to chill the dough, but it makes for the softest cookies! You can use avocado oil, regular olive oil, or vegetable oil in its place.
Eggs bring moisture to these cookies, and the extra egg yolk is essential for maximum moistness.
Cocoa powder adds the chocolate flavor. I like to use natural (regular) cocoa powder for a sweet cookie that allows the peanut butter flavor to shine through.
Natural peanut butter is the kind made with just peanuts – it won’t add additional sugar to these cookies. I’ve also made these cookies with a “natural” peanut butter that contained added oil, and they turned out wonderfully.

More chocolate cookie recipes:

Salted Chocolate Rye Cookies (DF)

Marshmallow Hot Cocoa Cookies (DF)

Vegan Chocolate Flax Cookies

Yield: 13 Cookies

Peanut Butter Stuffed Chocolate Cookies

Soft and chewy dairy-free chocolate cookies filled with nothing but delicious, natural peanut butter!

Prep Time 20 minutes

Cook Time 10 minutes

Additional Time 3 hours

Total Time 3 hours 30 minutes

Ingredients

Cookies

3/4 cup coconut sugar
1/3 cup extra light olive oil
1 large egg + 1 large egg yolk, room temp
1/2 tsp vanilla extract
1 cup unbleached all-purpose flour
1/2 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2-4 Tbsp white granulated sugar for rolling (optional)

Filling

1/3 cup natural peanut butter, salted or unsalted, refrigerated

Instructions

In a small bowl, combine the coconut sugar, oil, egg + egg yolk, and vanilla extract; set aside.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until totally combined. Add the wet ingredients and mix until a dough forms. The dough may seem dry at first, but it will come together to a sticky dough. Cover and refrigerate dough for 3 hours.
Meanwhile, line a baking sheet - or large plate - with parchment paper. Scoop out 1 tsp size balls of peanut butter (your natural PB must be refrigerated for this to work). This will be messy, but do your best to get 13 "balls" of PB. Freeze the PB balls while the dough is refrigerating.
Preheat your oven to 350°F and line a room temperature baking sheet with parchment paper. Scoop 1 1/2 heaping Tbsps of dough. I like to do 6 at at time, placing the leftover dough back in the refrigerator. Flatten each dough ball into a disc shape - if your dough is very sticky at this point, I recommend putting the discs in the freezer for 5 minutes. Place a PB ball in the middle of each dough disc and then pull the edges up and around the PB balls, rolling neat dough balls as you go along. Finally, roll each dough ball in granulated sugar and place on prepared baking sheet, slightly flattening each dough ball and re-shaping into neat circles as necessary.
Bake at 350°F for 5 minutes. Allow cookies to cool for 1 minute on the baking sheet before gently moving to a cooling rack. Continue until all cookies are baked. Store leftovers in an airtight container at room temperature. For maximum goodness, I recommend reheating leftover cookies right before eating!

Notes

Eggs can be brought to room temperature by placing them in a glass of warm water for around 10 minutes

Any kind of vegetable oil will work in this recipe, though I do recommend something with a mild taste, like avocado oil or extra light olive oil.

Vegan Chocolate Flax Cookies

April 12, 2019 by Rachael Ng 6 Comments

This is a recipe I created around the time I first started recipe testing. Back then, I would try to come up with new recipes off the top of my head. And with that came a lot of trial and error. Baking cookies with coconut oil was super tricky for me at first. Sometimes the cookies would spread way too much, get too crispy at the edges, or even not spread enough!

These cookies have such a lovely flavor and texture. I’d actually forgotten just how good they are. The best part? They’re vegan and packed with good-for-you flaxseed meal! And they’re delicious. Tender, melt-in-your-mouth cookies with lots of chocolate flavor and the tiniest bit of crunch thanks to the flaxseed meal.

I love these cookies, and I enjoyed re-baking them after so long. But you must follow the ingredients and method precisely. You’ll want to measure your coconut oil as a solid and then melt it. If it’s already melted, then pour it into your liquid measuring cup until you have a bit more than 1/3 cup (I know. I know.).

As for the refrigeration, it is mandatory. If your dough is too greasy to handle after it’s first mixed (this has to do with the temperature in your home affecting the coconut oil) pop your scooped dough balls into the refrigerator for 10 minutes before rolling them smooth. Then (no matter what) you must refrigerate your dough balls for 20 minutes prior to baking. Don’t worry, this is all outlined below.

Some of the ingredients I love for this recipe:

Flaxseed meal (along with water) makes for a wonderful egg replacement. It’s the only vegan egg replacer that I use when baking. Flax seeds are also high in fiber and omega-3 fatty acids.

Coconut sugar is my go-to low Glycemic Index sweetener. It’s less likely to spike your blood sugar as intensely as cane sugar, honey, or maple syrup.

Coconut oil is a great butter substitute when it comes to cookies. For this recipe, we melt it first to make sure our cookies are tender and soft. If you don’t like the taste of coconut (or just prefer your treats without the flavor) you can use refined coconut oil which has no flavor.

Cocoa powder helps give these cookies that rich double-chocolate flavor. You’ll want to use the natural, regular cocoa powder, or even cacao powder, for this recipe.

Baking powder helps these cookies keep their shape. Be sure to use powder instead of soda.

Yield: 12 cookies

Vegan Chocolate Flax Cookies

Rich and chocolate-y cookies made vegan with high fiber, good-for-you flaxseed meal! These cookies taste so good, no one will be able to tell they're better for you than the average cookie!

Prep Time 10 minutes

Cook Time 7 minutes

Additional Time 30 minutes

Total Time 47 minutes

Ingredients

1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp water)
1/3 cup coconut oil, melted (measure solid and then melt)
2/3 cup coconut sugar
1/2 tsp pure vanilla extract
3/4 cup unbleached all-purpose flour
1/4 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup flaxseed meal
3/4 cup dairy-free chocolate chips

Instructions

Make your flax egg by combining 1 Tbsp flaxseed meal with 3 Tbsp water; set aside to thicken. In a medium bowl, mix together the melted coconut oil, coconut sugar, and vanilla extract; set aside.
In a large bowl, sift the flour and cocoa powder. Whisk in the baking powder, baking soda, salt, and flaxseed meal until totally combined.
Stir flax egg into wet ingredients and add wet ingredients to dry. Use a wooden spoon or large spatula to mix the ingredients together. Add 1/2 cup of the chocolate chips and mix.
Scoop dough balls 1.5 Tbsp in size onto a parchment-lined baking sheet and refrigerate for 10 minutes. Roll dough balls smooth and press extra chocolate chips into the tops. Refrigerate for another 20 minutes. Meanwhile, preheat your oven to 350°F.
Prepare a second baking sheet with parchment paper. Transfer dough balls to room temperature baking sheet and bake at 350°F for 6 minutes.
Allow cookies to cool on baking sheet for 2 minutes. Move to a cooling rack. Store leftover in an airtight container at room temperature.

Notes

refrigerating the dough balls is super important for proper shape! Don't skip this step!

Grain-Free Orange Brownies (dairy-free!)

March 31, 2019 by Rachael Ng 24 Comments

Where are my fudgy brownie lovers at?! I love an ooey-gooey fudgy brownie! You know, the kind that you’re not quite sure are even done. There’s just something so good about warm, melt-in-your-mouth brownies.

These Orange Brownies are by far one of my favorite recipes. They’re made with low GI coconut sugar (and also a cup and a half of chocolate chips!), coconut oil, and arrowroot starch in place of any flour. So they’re gluten/grain-free and dairy-free. And seriously delicious! I adapted this recipe from Amanda at Running with Spoons, and it’s one of the best “healthier” brownie recipes!

For this recipe, you’ll use the double boiler method to melt the chocolate and oil together, whip up the sugar and eggs, and zest a few oranges. As long as you follow the recipe and instructions exactly as-is, then you’ll end up with ultra-fudgy, perfectly crinkle-topped brownies that rival any other traditional brownie. For real.

I baked this recipe up three times and found that it’s vital to use chocolate chips instead of chopped chocolate in order to get that beautiful, shiny top. I used chopped dark chocolate for one batch, and the brownies came out dull and smooth – not crinkly at all! So I suggest only using chocolate chips!

Some of the ingredients I love for this recipe:

Coconut sugar is a low GI, unrefined sugar. This means that it places lower on the glycemic index scale than cane sugar, honey, and maple syrup, so it has less of an effect on blood sugar levels. It tastes nothing like coconut, and, in my opinion, tastes less sweet than regular white sugar.

Coconut oil is a great dairy-free alternative to butter (and it’s better for you!). These brownies are so rich I don’t taste the coconut, but if you prefer a dessert with no trace of coconut then I recommend making these with refined coconut oil.

Arrowroot starch is a gluten-free, corn-free starch that can work with any recipe that calls for corn starch. It lends to a softer, lighter texture in baked goods.

Instant coffee (as well as espresso powder) is great for adding to chocolate baked goods, because it enhances and intensifies the chocolate flavor. So your brownies will taste more chocolate-y!

Yield: 16 Brownies

Grain-Free Orange Brownies

Ultra-fudgy chocolate brownies flavored with freshly grated orange zest. These rich brownies are loaded with delicious chocolate and made with no dairy or grain!

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Ingredients

1/2 cup coconut oil, solid
1 1/2 cups dairy-free chocolate chips
2 tsp instant coffee granules
6 Tbsp cocoa powder
3 large eggs, room temp
1 cup coconut sugar
1 tsp vanilla extract
2 Tbsp finely grated orange zest (2-3 medium oranges)
4 1/2 Tbsp arrowroot starch
1/2 tsp salt

Instructions

Preheat your oven to 350°F and prepare an 8x8" baking dish with non-stick spray (I like to use olive oil spray) and parchment paper. Cut your parchment paper long enough that it hangs over the sides of your dish for easy brownie removal. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
In a heatproof bowl, add the chocolate chips, coconut oil, instant coffee, and cocoa powder. Place on top of a pot of simmering water (making sure it's not touching the water), stirring the mixture frequently until everything is melted. Set bowl aside to cool off.
In a stand mixer fitted with the whisk attachment, add your eggs and coconut sugar. Set to medium speed and add in the vanilla extract. Whisk for 5-10 minutes or until mixture has thickened and is light brown in color.
Slowly pour the chocolate mixture into the egg and sugar mixture. Gently fold the ingredients together until totally combined - move slowly so you don't deflate the mixture. This will take a couple of minutes. Stir in the orange zest and then the arrowroot starch and salt.
Pour the batter into your prepared baking dish and bake at 350°F for 25-30 minutes, or until the center looks set and a toothpick inserted into the middle comes out with a little batter. You want to under-bake these brownies a bit so that they stay fudgy.
Allow brownies to cool in the baking dish on top of a cooling rack (or dig in while they're warm!). Once cool, use the parchment paper to lift the whole dish of brownies up and onto the cooling rack. Slice into 16 squares, wiping the knife clean between each slice. For serving, use a fork or small spatula to gently lift each brownie onto a serving dish. Store leftovers in an airtight container at room temperature.

Notes

For a richer chocolate flavor, you can use dutch-process cocoa powder instead of regular, natural cocoa powder

I only recommend using chocolate chips for this recipe as my test with chopped chocolate came out with a dull, smooth surface instead of a shiny, crinkly one

Vegan Tahini No-Bake Cookies

September 6, 2018 by Rachael Ng 1 Comment

No-bake cookies are one of those ultra simple, totally sweet cookies that just taste like home. I grew up eating no-bakes and even remember my mom waking up early when I was a kid to make them before she went to work. She always remembered to leave a small container of cookies for me and my siblings – I would have been heartbroken had she not. When I visited home during the first trimester of my pregnancy, no-bakes were one of the few foods I could stomach, and my mom happily made them for me! They’re just that good.

Now I’ve baked my own version of no-bake cookies using both coconut oil and coconut sugar and like them well enough. But then I decided to use vegan butter and add tahini in place of peanut butter, and OMG these cookies are freaking good. If you don’t like tahini, you can definitely use natural peanut butter, but the sesame adds such a unique flavor that pairs so well with the dark cocoa. I decided to use regular sugar in these because I was really looking for that traditional, almost-too-sweet no-bake cookie taste. But I’ll warn you, these cookies are addicting (and best eaten fresh!), so I recommend making them when you have somebody to help you eat them. Happy baking!

Vegan Tahini No-Bake Cookies
Makes ~18 cookies (with a 1 Tbsp cookie scoop)

1/4 cup vegan butter
1/4 cup unsweetened almond milk
1 cup sugar
2 Tbsp dutch-process cocoa or special dark cocoa*
1/4 cup tahini
1/2 tsp vanilla extract
1 1/2 cups old fashioned oats (make sure yours are gluten-free if necessary)

1.) Prepare a baking sheet – or an area of counter – with parchment paper or wax paper; set aside. Measure out your tahini and get your vanilla extract and oats ready. Set out a mixing spoon or spatula and a cookie scoop.

2.) In a medium saucepan, whisk together the butter, almond milk, sugar, and cocoa powder over medium-high heat. Bring mixture to a rolling boil – you want the entire pot to be very bubbly – and boil for 60 seconds, whisking constantly.

3). Immediately remove mixture from the heat and stir in the tahini and vanilla extract until totally combined. Stir in your oats. Scoop cookies onto parchment or wax paper and top with sesame seeds. Allow cookies to set (or don’t) and enjoy!

*regular cocoa powder will work just fine, but the chocolate flavor is elevated so much with the dark cocoa that I highly recommend using the dark. I made both versions, so you can at least see the difference for yourself!

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