Very pleased to introduce blogger friend, Clémence Moulaert, today! You might know Clem already but as “The Vegan Cookie Fairy” as she writes the blog of the same name which focuses on vegan baking. Clem and I actually know each other in real life ( we met through following each other’s blogs) so it’s especially nice to see and share her latest work, “The Vegan Cookie Fairy’s Little Book of Chocolate”.
“The Little Book of Chocolate” features 19 of Clem’s own delectable 100% vegan chocolate recipes. From cakes, muffins and cookies to pies, puddings, truffles and fudge, there’s something for everyone.
Clem actually grew up in Belgium so it’s safe to say she knows her chocolate! She shares her expertise, offering advice on choosing the right chocolate, other ingredients and useful techniques.
It’s an e-book so anyone anywhere in the world can get their hands on it too!
I’m definitely a fellow chocoholic. In fact, I recently tried to go a whole week without chocolate, just to see if I could. The answer was I could not! I gave up after just 2 days. My chocolate fix is usually just a small piece of very dark chocolate (90% is my favourite) or raw chocolate, rather than anything fancy, but this e-book has inspired me to branch out!
I haven’t delved too far in yet, probably because I couldn’t make up my mind on what to try! I ended up starting with these delicious Matcha Chocolate Truffles. I’ve never made truffles before and always presumed they’d be hard to make but these were incredibly simple and worked out perfectly.
Clem has kindly allowed me to share this recipe with my readers today AND give away one copy of the e-book to a lucky winner (See below for details)!
“The bitterness of the matcha complements the sweetness of the chocolate truffles, making this an elegant, refined and rather ‘grown-up’ delicacy”
- 80 g (½ cup) Medjool dates
- 3 tbsp melted coconut oil
- 2 tbsp raw cacao powder
- 1 tbsp matcha powder
- Pit the dates and put them together with the melted coconut oil and cacao powder into a high-speed blender or food processor. Pulse the ingredients until you have sticky and mostly smooth mixture.
- Transfer the mixture into a small bowl and refrigerate for 15-20 minutes so it can solidify a little.
- Place the matcha powder in a shallow bowl or deep plate.
- Take the bowl out of the fridge. Scoop a teaspoonful of the truffle mixture and roll it into a small ball in your hands. Then roll the truffle in the matcha powder.
- Repeat this to create 10 truffles, or until there is no more truffle mixture left.
- Keep the truffles refrigerated in an airtight container for up to 3 days.
You can buy matcha in health food stores and some large supermarkets.
*GIVEAWAY NOW CLOSED* Congratulations to the winner, Alessandra Seiter!
Next I think I’m going to try either the Raw Chocolate Fudge or Hazelnut Orange Chocolate Pots- yum!
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