Category: Desserts

Gingerbread and sesame truffles

Makes: 12 balls 

Source: Green kitchen stories app

Ingredients:

  • 14 soft dates (approx 150 grams)
  • 60 grams walnuts or sunflower seeds
  • 1 tbs tahini
  • 1 tbs coconut oil
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cardamom
  • 1/4 tsp allspice
  • 1/4 tsp cloves
  • 1/4 tsp sea salt
  • 4 tbs sesame seeds, to roll the truffles in

Instructions:

  1. Mix all the ingredients (apart from the sesame seeds) in a food processor.
  2. Roll the mixture into balls and roll them in sesame seeds.
  3. Refrigerate until firm. Eat within a week (if not frozen).

Dairy Free Blueberry Truffles

Serves: 2 dozen

Source: Ricardo, Holidays 2016

Ingredients:

  • 8 ounces of chopped dark chocolate
  • 1 – 1 1/3 cups thawed blueberries, drained
  • sifted cocoa powder to dust the truffles

Instructions:

  1. Place chocolate in a bowl.
  2. Puree drained blueberries. You will need 1/2 cup of puree.
  3. Bring blueberries to a boil and pour blueberry puree over chocolate and let melt for 3 minutes without stirring. Then whisk chocolate and blueberries puree until it is a smooth ganache.
  4. Pour ganache (chocolate mixture) into an 8 inch glass dish and refrigerate for 2 hours.
  5. Line a baking sheet with parchment. Form the ganache into ball (about 1 tablespoon per ball. Roll each ball in cocoa powder. Let the truffles set for at least 3 hours in the fridge or freeze for up to 3 months.
  6. Bring to room temperature before serving.

***Note: I used some disposable food gloves to form the truffles.

Chocolate Jelly Roll

Serves: 17 x 11 inch Jelly Roll

Source: Canadian Living Holiday Baking 2015

Ingredients:

  • 5 eggs, separated
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 1/2 cup all purpose flour
  • 1/3 cup cocoa (reserve 1 tablespoon for dusting the tea towel)
  • pinch of salt

Instructions:

  1. Line a 17 x 11 inch jelly roll pan with lightly greased parchment. Set aside.
  2. In a large bowl, beat egg yolks with 1/2 cup of the sugar until pale yellow and thickened, about 2 minutes. Beat in vanilla.
  3. In a separate bowl, sift together flour, cocoa and salt.
  4. In a separate bowl with clean beaters, beat egg whites until soft peaks form; beat in remaining 1/2 cup of sugar 2 tablespoons at a time.Spoon 1/3 over egg yolk mixture, then sift 1/3 of the flour mixture over-top. Fold in until just combined. Repeat twice with remaining  egg white mixture and flour mixture
  5. Scrape into prepared pan, smoothing top. Bake at 400 degrees for 10 to 12 minutes until the cake springs back when touched. Remove from oven.
  6. Dust a clean towel with reserved cocoa  and invert cake onto towel. Peal off parchment paper. Starting at the narrow end, roll up cake in the towel. Set aside, seam side down to cool.

Chocolate-Avocado Pudding

Serves: Makes 4 servings

Source: janetandgreta.com

Ingredients:

  • 2 large RIPE avocados (about 2 cups)
  • 6 tbsp unsweetened raw cocoa powder
  • 5 tbsp pure maple syrup
  • ¼ cup to ⅓ cup water, milk, almond milk, coconut milk or soy milk
  • 1 tsp vanilla
  • Pinch fine sea salt

Instructions:

  1. Place all ingredients into the bowl of a food processor (we use our mini food processor) and whirl until PERFECTLY smooth. You may need to add a bit more liquid if pudding is too thick.
  2. Taste and add more maple syrup if desired. Pudding is ready to eat immediately but tastes best COLD. (Chilling really makes a difference.)
  3. May be stored for up to 24 hours in refrigerator.

Blueberry Raspberry Cobbler

Serves: 6

Source: Canadian Living Test Kitchen

Ingredients:

  • 4 cups (1 L) fresh blueberries
  • 3 cups (750 mL) fresh raspberries
  • 1/3 cup (75 mL) granulated sugar
  • 1 tbsp (15 mL) cornstarch

Biscuit Topping

  • 1 cup (250 mL) all-purpose flour
  • 1/4 cup (60 mL) granulated sugar
  • 1 tsp (5 mL) baking powder
  • 1/4 tsp (1 mL) baking soda
  • pinch salt
  • 1/4 cup (60 mL) cold butter
  • 1/2 tsp (2 mL) cinnamon
  • 3/4 cup (175 mL) buttermilk

Instructions:

  1. In large bowl, gently toss blueberries and raspberries with sugar and cornstarch. Scrape into 8-inch (2 L) square glass baking dish.
  2. Biscuit Topping: In bowl, whisk together flour; sugar; baking powder; baking soda and salt. Using pastry blender or 2 knives, cut in butter until crumbly.
  3. In measuring cup, stir cinnamon into buttermilk; drizzle over flour mixture, stirring with fork to form soft, sticky dough. With spoon, drop dough in 9 evenly spaced mounds over fruit.
  4. Bake in 400°F (200°C) oven for about 35 minutes or until bubbly and topping is light golden and no longer doughy underneath when lifted with spoon.

Dark Chocolate Avocado Mouse

Serves: 4 to 6

Source: Fresh Juice Magazine, Winter 014

Ingredients:

  •  6 oz  (170 g)  good-quality dark chocolate (at least 70% cocoa), chopped
  •   1/2 cup  (125 mL)  chocolate soy milk or almond milk
  • 1 tsp  (5 mL)  instant-coffee granules
  •   2 tbsp  (30 mg)  liquid honey
  • 1/4 tsp  (1 mL)  cinnamon
  • 2 large very ripe avocados, peeled, pitted and cut in chunks
  • 3/4 cup  (175 mL)  gingersnap cookie crumbs (about 6 to 8 cookies
  • 1/2 cup  (125 mL)  sliced peeled kiwifruit, plus extra for garnish (about 4)
  • 1/2 can  (125 mL)  sliced peeled mango
  • 1/2 cup  (125 mL)  diced pineapple, plus extra for garnish

Instructions:

  1. In heatproof bowl over simmering water, melt chocolate with milk, coffee, honey and cinnamon, stirring occasionally, until smooth. Place avocado in blender with chocolate mixture; puree until smooth and creamy.
  2. Place small dollop of mousse in bottom of each serving cup; layer 1 tbsp/15 mL cookie crumbs, scant 2 tbsp/30 mL mousse, 2 tbsp/30 mL fruit, scant 2 tbsp/30 mL mousse, 1 tbsp/15 mL cookie crumbs, scant 2 tbsp/30 mL mousse. Top with remaining fruit.

Tip: To switch up flavours, use shortbread cookies in place of gingersnaps, then substitute raspberries, blackberries and strawberries in place of tropical fruit.