Choc Chip and Banana Muffins

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Recently I have been too busy to bake, let alone blog, but here are some rather wonderful and easy to bake vegan muffins… a great way to use up old bananas!

What you will need:

  • 260g plain flour
  • 100g sugar
  • 1/2 tsp salt
  • 1 tsp Cinnamon
  • 100g vegan margarine (I like to use Pure when baking since it has little flavor)
  •  Egg replacer (3 tsp egg replacer mixed with 4 tbsp warm water)
  • 1 tsp Vanilla extract
  • 3 mashed bananas (extra ripe!)
  • 80g Cooking chocolate (either chips or a broken up bar!)

What to do…

  1. Preheat your oven to around 180c and get your muffin tin ready, this mix should make around 12 medium sized muffins (i.e English not American style!)
  2. Mix all dry ingredients together in a bowl
  3. Mash your bananas in a separate bowl with a fork until smooth(ish!)
  4. Melt your margarine then combine it with the banana then add the vanilla extract and egg replacer.
  5. Now combine wet and dry ingredients and finally add your chocolate!
  6. Once fully combined evenly distribute your mix into the ready prepared muffin tin, the mixture will be quite thick.
  7. Bake for around 20mins… the melted chocolate does make it hard to test with a wooden skewer, but it is worth testing them this way just to be sure there is no uncooked mixture. You can also tell they are done if they spring back into shape when lightly poked.
  8. Leave to cool… if you eat straight from the oven the chocolate will go everywhere!!!

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Cute Chocolate Turtles!!

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“Aww they are so cute I have to make them!!” This was my reaction when a few weeks ago I saw a post from the fantastic blog Fork and Beans, if you are looking for vegan candy inspiration then this really is the place to look.

Here is the original post; vegan-chocolate-turtles

They take a little patience, but really are very cute and tasty! I am not sure mine are as good as the ones from Fork and Bean but for a first attempt I was happy 🙂

I also used Hazelnuts for the heads, and Walnuts for the legs since I didn’t have any Pecan nuts in the cupboard.

Vegan Dark Chocolate Truffles

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So Christmas has been a time of baking and enjoying the freedom to make and bake without worrying about the idea of over indulging, because surly that is the point isn’t it?!

These dark chocolate truffles really are the richest, most indulgent tasty easy vegan chocolates you can hope to make, they make fantastic presents and compared to buying vegan truffles they are a fraction of the cost!

What you will need:

  • 300g Dark chocolate broken into pieces, or choc chips. (use 70% min)
  • 2 tbsp Coconut oil
  • Pinch of Sea Salt
  • 230g Coconut milk/cream
  • Coco powder
  • Possible extras: Chocolate for covering truffles, chopped nuts, ground ginger…

What to do:

  1. Put your chocolate, coconut oil and salt into a sized medium bowl.
  2. Heat your coconut milk in a pan and heat until boiling.
  3. Pour the boiling coconut milk into the bowl of chocolate and mix until smooth.
  4. At this point you can leave the mixture in this bowl, cover with clingfilm and place over night in the fringe. When you come to make truffles with this mixture it will be difficult but a lot of fun to try and roll lumps of melting chocolate into almost balls… this is what I did the first time I made it…. However as my sister pointed out, if I poured my bowl of chocolate into a lined tray before refrigerating it, I would then be able to cut my chocolate into appropriate sized truffles, without all the mess!! She was of course quite right, and it was very easy to make the square truffles, though I don’t think they were quite as attractive they were equally tasty!
  5. Once you have the truffles rolled, or cut into shape, coat them in coco powder, and then go wild… I coated one batch in dark chocolate with added rum and chopped Brazil nuts, one batch was left pain and when I cut them into squares I piped melted chocolate on top and then dusted them with coco powder and ground ginger.
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Sam covered in truffle goo while trying to roll truffles into appropriate sizes!

The combinations seem endless and very tasty! They are best eaten at room temperature, and will keep for about a week if kept in an air tight container.