You can’t beat a chocolate truffle at Christmas time, especially ones spiked with Baileys and drizzled with white chocolate. You will easily win over my ice cold heart with that combination. I’ve already made these truffles twice this month too and as you can imagine, neither batch have lasted me very long and now I’m being asked to make more for Christmas. So I think that’s enough clarification that these truffles are delicious.
In amongst writing and scheduling my Christmas recipes last weekend, I was browsing through my blog trying to remove any old recipes that I just didn’t feel good about anymore, when I came across my 3 ingredient peanut butter brownies and I had to remake them. But this time with Nutella.
If you have stopped by my blog because you found yourself drooling over a truly indulgent, glorified chocolate bar, while you were idly scrolling through Pinterest or Instagram this afternoon: complete with a creamy layer of your favourite nut butter. Well, guys, this is not a ruse, you have come to the right place – I got you covered, boo! Continue reading “No-Bake Chocolate Hazelnut Butter Bites”
One of the most popular chocolate treats today are peanut butter cups. They are highly addictive to many peanut butter lovers out there and I don’t blame them. As a vegetarian I loved them too and I would never pass an opportunity to stick them on my oats or eat them as they were. Continue reading “Higher Protein Peanut Butter Cups”
I don’t really enjoy porridge that much anymore. I think it’s because I ate it every morning for breakfast for the best part of two years and I just slowly got tired of it. Now, I crave savoury food for breakfast and I try my best to keep it as interesting as possible so that I don’t get bored or fed up of eating the same foods over and over again: like I did with porridge. Continue reading “Thick, Gooey Chocolate Chip Porridge.”
I’ve always wanted to try and make my own nut butters. It started four years ago when I first started to lose weight – I became obsessed with everything coconut and coconut butter was something that I really wanted to make. Next thing you know, my blender is spitting and spatting, and it gave up the ghost – too weak to handle the heat. Continue reading “Chocolate Crack Cashew Butter”
I had some salted caramel laying around from when I made it the other week and since I can no longer eat peanut butter or peanut butter cups anymore (due to a bloody peanut intolerance) I thought I’d make salted caramel cups instead. Continue reading “Salted Caramel Cups”
I’ve been craving a bounty bar all week, but as we all know, they aren’t that healthy for us. I always feel bounty bars are a waste of calories too because they are always so bland and dont even remotely taste like coconut in my opinion – plus they’re not vegan!
So, I made some myself and boy were they good.
The bounty bars were a bit fiddly to mould, but after freezing the coconut filling for a few minutes it became more manageable to sculpt the bars into a shape that was reminiscent of a bounty bar.
- 1 Cup Dessicated Coconut
- 1/2 Cup Coconut Flour
- 4 Tbsp Maple Syrup
- 3 Tbsp Coconut Oil
- 1.5 tsp Coconut Extract
- 50ml Coconut Milk ( I used Koko Dairy)
- 100g Vegan Dark Chocolate
This next part is as easy as throwing all of the ingredients into a bowl or food processor and combining them thoroughly.
Place the filling into the freezer for 5 minutes and then remove and form into small bars.
Now, place the bounty bars back in to the freezer for a further 5 minutes to harden up.
Next, chop up the dark chocolate and add half of it to a microwaveable bowl; cook for 30 seconds in the microwave, remove, stir and add it back to the microwave for a further 30 minutes. Continue this method until all of the chocolate has melted, before adding in the other half of dark chocolate (do not reheat) and stir until all of the room temp chocolate has melted into the hot chocolate – this is called seeding.
Remove your bounty bars from the freezer and coat evenly in the dark chocolate before popping them back into the freezer for 10 minutes to set.
NB: This recipe makes around 10 small bounty bars. Although, you may need more chocolate to coat them all. They will also store in the fridge or freezer well and won’t turn hard. Also, if you find the filling too difficult to manage, then you can add more coconut oil, but I personally, was trying not to add unnecessary fat to them.
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© The Hungry Welsh Girl 2016
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Looking for a quick dessert recipe for the weekend, with minimal ingredients? Look no further because these peanut butter brownies take less than 20 minutes and have only three ingredients; well five if you count the baking powder and sweetener, but we won’t.😉