These decadent and rich truffles have a chocolate ganache centre, perfect for an indulgent treat at Christmas. Making them is also great fun if you want a Christmassy activity to do with the children. You can choose your toppings based on what you like, we love coconut so we made coconut covered ones and plain cocoa powder rolled ones, but you could use chopped hazelnuts, or sprinkles or dip them in melted chocolate for a truffle with a hard shell and a soft centre.
It’s a super easy recipe with only two ingredients, the actual baking time is very little,most of the time is just allowing them to set.
300g Vegan Chocolate or Chocolate Chips
240ml Vegan Cream (We use Elmlea Plant, but you could use coconut cream or soya cream if you prefer)
Dipped in Melted Chocolate
Break up the chocolate for the chocolate ganache and place into a mixing bowl.
Heat the cream to a simmer and then pour over the chocolate pieces
Leave to sit for around a minute to melt, then mix it into a chocolate sauce.
Place into the fridge to set. This will take a few hours (2-3 hours, you’ll know it’s set when you stick a knife into it and it’s solid all the way down).
When set, use a spoon to scoop out even amounts of the ganache and drop it into your chosen topping, then roll it into a ball with your hands. Place the truffles onto a parchment lined baking tray or a silicone sheet.
Return to the fridge for the chocolate to set and enjoy!
These will last a week if you keep them in the fridge (well not in our house they won’t, but maybe in your house chocolate lasts a week)
These cookie bars are a Christmas staple in our house and have been for years. The cinnamon makes the house smell all festive and you know it’s not long until the big day!
My mum and I would make them but instead of cutting the tray bake in to bars we would use biscuits cutters to cut out Christmas shapes to make them even more festive and so we could give them as gifts (it was totally not so we could sit on the sofa watching Christmas TV and scoffing a bowl of all the offcuts of cookie left behind by cutting out shapes)
This year I’ve made them with my toddler and we’ve adapted the recipe to be vegan and it’s also soya and nut free. Her opinion on them was that they were “yum yum”.
So here’s what you need:
270g vegan baking spread
160g caster sugar
160g soft dark brown sugar
2 tsp egg replacer and 4tbsp water ( you could make 2 flax ‘eggs’ if you prefer
1/4 tsp vanilla extract
380g plain flour
1 tsp salt
1 tsp bicarbonate of soda
1/2 tsp ground cinnamon
110g rolled oats
Preheat the oven to 150C.
Put the butter and both sugars in a bowl and cream together.
Add the egg replacer mix, mixing well.
Beat in the vanilla extract.
Add the flour, salt, bicarbonate of soda, cinnamon and oats to a separate bowl, and mix well.
Then combine the dry mix with the butter mixture and beat until well mixed.
Stir in the raisins until evenly distributed.
Put the mix in a traybake tin, if it’s too thick and sticky thin with a little milk first (we use oat) .
Bake in the preheated oven for 20-30 minutes, or until golden brown and firm. It will depend on the size of tin you used as to how thick your bake is, so check regularly to make sure it’s not burning.
Once they are cooled you can take them out the tin as they are easier to cut in to bars when cool. (Or you can cut in to Christmas shapes to give them as gifts and then so you don’t waste anything eat the leftover bits like we did!)
Notes: You can do steps 2-6 altogether if using a food mixer as the ‘all in one method’ just don’t use a mixer for the raisins as we want to keep them whole so you get large juicy raisins in the bars.