Vegan chocolate truffles

Time for some sweet confessions on when I was not vegan one afternoon nearly a year ago. It was late March and I had surprised my husband with a long weekend to Cape Cod for his birthday. If you have ever been there, you’ll know that this is not exactly the best time to go to the Cape as far as weather is concerned – it’s cold, windy and rainy, but in some ways it is the best because traffic is light and innkeepers and shopkeepers are more likely to spend extra time with each customer.

Such was the case at this little chocolate shop we randomly found as we drove around exploring the area. The Chocolate Peddler is located slightly off the beaten path in Brewster, Massachusetts. When we stepped through the door, it felt more like we were walking into a parlor or salon, with a very friendly (and large) dog greeting us. The place, although small, was bursting with rich reds and golds, and we soon met the Chef Paul himself. As we were his only customers for the better part of half an hour, we got to sample more than our fair share of his very creative truffles. As soon as we thought that we had tasted the most exotic one, he’d bring out another, then another and then another.

When I used to think about truffles, I’d think of dark rich chocolate – and not much else. But that was completely turned on its head in this little chocolate shop. Think passion fruit, black pepper, mint, coffee and truffle oil. Think truffles with the names of Toes in the Sand, Georgia-Ray and Little Red Corvette. As a self-proclaimed foodie, I knew that we had stumbled upon someone who appreciates not only putting together a good quality piece of chocolate, but unexpected art.

When I was thinking a few days ago about what I wanted to make for Valentine’s Day, I realized that I wanted to make something that I’ve not yet tried. Then I thought back to that lovely little encounter with Chef Paul and I said to myself, I’ve got to make vegan truffles. I came across a very simple recipe with a lot of rave reviews and decided to use it as a base. I can’t say my truffles turned out quite so creative as those in Cape Cod, but they are dark, rich and creamy and would be perfect to give to that special someone (even if that special someone is yourself).

Vegan Chocolate Truffles
Based upon the Vegan Truffles at Recipezaar
This makes approximately 50 truffles

• 3/4 cup raw cashews
• 3/4 cup cold water
• 1 pound bittersweet chocolate (I used Trader Joe’s Pound Plus dark chocolate)
• cocoa powder
• 1/8 cup raisins, optional
• 2 tablespoons rum or brandy, optional
• 1 or 2 tablespoons peanut butter, optional
• 2 tablespoons pistachios, chopped, optional
• powdered sugar, optional

If you choose to use rum or brandy-soaked almonds in your truffles, mix your raisins and rum or brandy together in a small bowl and set aside.

Soaking raisins in rum

Put cashews and cold water in a blender and blend at high speed for 1-2 minutes.

Blending cashews

Scrape the sides down and blend again until the mixture is the consistency of heavy cream.

Get your double boiler ready. If you do not have one, you can use two pots, with the bottom pot holding water that you will bring to high heat. This will allow your chocolate to melt more slowly, which is what you want.

Homemade double boiler

Put your chocolate in the top pan and stir constantly until it is all melted, then take it off the heat. I used a 72% dark chocolate from Trader Joe’s. This is not a bittersweet chocolate, however it still produces a very dark and rich truffle and it is vegan.

Melting chocolate

Cool the chocolate until it’s comfortable to work with and fold in the cashew cream (making sure not to stir too fast or you’ll create bubbles).

Stirring in the cashew cream

Cool the mixture in the fridge for 2 hours (to set).

Using a small spoon or melon baller, scoop up a small ball of chocolate and then roll it into a ball with your hands.

Creating my first truffle

Roll it in the cocoa powder, then set into a dish that you will use to cover and store the truffles in the refrigerator or freezer.

Rolling the chocolate truffles in cocoa powder

If you want to add filling like the rum-soaked raisins, peanut butter or pistachios, you can roll out the chocolate into a ball then flatten with your palms.

Truffle fillings and cocoa powder

Place a small amount of filling in the middle, then fold the chocolate around it and roll into a ball again. Roll the truffle in cocoa powder. Repeat until all of the truffles have been made, then store them in the refrigerator so they will set.

Adding filling to a chocolate truffle

In the end, I think these turned out well, but I think that the fillings were sparse and the cocoa powder was bitter. My suggestion, if you try these, is to increase the filling or to mix up the filling with the chocolate. I would also suggest mixing the cocoa powder with powdered sugar or rolling the truffles in an alternative ingredient like coconut or nuts.

Pistachio, rum raisin and peanut butter truffles

Have you made truffles before? What flavors did you make?

Vegan chocolate truffles

Happy and Sweet Valentine’s Day! xoxoxo

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

I love it when I see a new Daring Bakers challenge that allows for easy veganizing and gives me a chance to try something truly new. This month’s challenge was all about the phyllo dough – you know, that paper-thin (or thinner than paper-thin) stuff you buy in boxes in the frozen foods aisle at your local grocery store. As with pretty much most challenges, we had to make the dough. The other stuff, the filling, was a piece of cake.

Before I launched into making the strudel, which is a good afternoon’s project by the way, I decided to see if there were any good videos on how to make it. Sometimes you need real time footage instead of photographic play by plays, but I was amazed and discouraged! When I did a search for “apple strudel video” all I came up with was a focus on the filling and then they used the stuff you buy at above said aisle in above said food store (shame Paula Deen, shame!). I finally came across a video that showed me exactly what I wanted to see and I was ready to rock.

Aside from substituting vegan butter for regular butter and brandy for rum, I followed this recipe exactly.

Apple Strudel

from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

• 2 tablespoons (30 ml) golden rum (or brandy)
• 3 tablespoons (45 ml) raisins
• 1/4 teaspoon ground cinnamon
• 1/3 cup plus 1 tablespoon (80 g) sugar
• 1/2 cup (1 stick / 115 g) vegan butter, melted, divided
• 1 1/2 cups (350 ml) fresh bread crumbs
• strudel dough (recipe below)
• 1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
• 2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking) Note that I used three Granny Smith apples

Mix the rum or brandy and raisins in a bowl. Mix the cinnamon and sugar in another bowl.

Heat three tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands).

Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself.

Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Strudel Dough

from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

• 1 1/3 cups (200 g) unbleached flour
• 1/8 teaspoon salt
• 7 tablespoons (105 ml) water, plus more if needed
• 2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
• 1/2 teaspoon cider vinegar

Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed.

You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.

Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.

Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric.

Put your dough ball in the middle and roll it out as much as you can.

Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands.

Stretch and pull the dough until it’s about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time.

Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

Making this recipe was a good challenge for me, although I’m not entirely sure if I’ll be trying it again any time soon. I’m not big on nuts in desserts, and I’m not a huge fan of this type of pastry, however it was delicious and if you like flaky pastries filled with fruit, this dessert may be a good project for you. It’s rich, though, and high in calories (I don’t know how many calories, but believe me, one taste and you’ll know that it’s packed with them), so keep that in mind when you’re having a slice or two or three (I believe I had three yesterday).

One warning: if you store this, it will likely loose its flakiness, which is one of the things that makes it so appealing in my opinion. It’s best eaten on the day it’s made, so be sure you have family or friends around to share in the goodness.