We’re celebrating this blog’s 50th post today, and it really means so much to have reached this milestone! It has been a while since Nithya first started this blog, and we’ve surely learnt a lot through this journey. We thank everyone for their patience and support 🙂
I follow a number of Vegan bloggers on YouTube, and it is pleasantly surprising how they can cook up a “vegan” version of pretty much any dish. Most of their recipes are very easy to make, involve quite a few ingredients from the kitchen and some of them can be quite easy on the pocket, too. One of my favorite bloggers, The Vegetarian Baker, makes really simple, easy-to-cook vegetarian and vegan food. I recently stumbled upon his Vegan Chocolate covered Strawberry Truffles recipe which involved very few ingredients and today’s recipe post is an adaptation of the same.
Also, you can call this ‘healthy’ because the truffle centre consists of oats and fresh strawberries (irrespective of this being dunked in copious amounts of chocolate later :P)
We made two versions –
one with dark chocolate…
…and the other with white.
We have to say that the white chocolate coated truffles were the clear favourite!! We went with a rustic coating, not caring to smoothen it out – this really gave a lot of white chocolate with every bite. Also, adding coconut oil really brings out a unique flavor in the white chocolate (really reminded us of the Lindt white chocolate-coconut truffles). The richness from white chocolate balances the tartness from the strawberries, so we highly recommend this flavor bomb!
- Strawberries, chopped– about 15-20
- Butter- about 50g
- Honey- 1/4 cup
- Vanilla extract- 1/4 tsp
- Oat flour, or roast and ground Oats- 1/2 cup
- Salt- 1 tsp
- Dark chocolate- 150g
- White chocolate- 150g
- Coconut oil- 1-1.5 tsp
- Combine strawberries, butter, honey, salt and vanilla extract in a saucepan.
- Let the butter melt; simmer it for about five minutes or until the strawberries release their juices and start softening up.
- Bring the mixture to a boil.
- Cook for another ten minutes and let it reduce to a saucy consistency.
- Add in the oat flour (For the Oat flour, just roast about 1/2 cup oats over medium flame for a few minutes, cool and grind).
- Mix thoroughly until a dough like mixture forms. Let it sit in the fridge for about an hour or until chilled.
- Remove the filling mixture from the fridge and make round shaped balls.
- Melt your chocolate (white/dark) over a double boiler along with a bit of coconut oil. Dip the dough balls one by one in the melted chocolate and let the truffles sit in the fridge again for a couple of hours before you relish them!
- In case your chocolate gets too thick while coating, place it back on the double boiler, or microwave it for 10 seconds.
- NEVER let water get anywhere near your chocolate while melting it. It will cause the chocolate mixture to immediately seize (it happened to me in my first attempt).
- Thankfully, there is a way to salvage your chocolate in case this happens – you just need to add hot milk or cream little by little (it needs to be hot), and keep stirring over the double boiler; within 1-2 mins you will have your glossy chocolate back!
Do let us know how they turned out 🙂