Well well well, where to begin? My last post was back in July and I'm torn between starting all over again and simply continuing on here.
During this three month absence a great deal has happened. The weather is warming up again and we can almost taste summer, which means BBQs, Christmas, New Year, the beach, long walks with friends, cycling, running (hopefully) and a new seasons produce! I've also finished first year university, had my 19th birthday, tried out a handful of new restaurants in Melbourne, discovered a zillion new foodie blogs which have ultimately lead to the biggest change of all which is my turning vegan(ish).
Why? I hear you cry in surprise and alarm. Firstly, I’m not going to be terribly strict about this, it’s more a general eradication of dairy, eggs etc from my diet as they make me feel somewhat sluggish. Secondly, I’ve unknowingly been vegetarian for two months and I can’t say I hugely miss meat. As this isn’t a motivated by morals I shan't hold back on ordering something with fish or a meal containing a dairy product when at a restaurant, life’s too short to deprive yourself of something you want plus I’m doubtful that it will make me feel too lethargic if it’s only every not and then. Finally, for months now I’ve been taking even more of an interest in the food I eat and I want to know exactly how it’s prepared and what’s going into it so there’s a greater emphasis on ‘clean eating’ and on sourcing as much as possible locally. Now I promise you, being vegan does not limit my meals in anyway, if anything it’s enhancing my food knowledge and gently encouraging me to experiment more in the kitchen. It’s far from the stereotype of tofu and lentils.
So without further ado let me introduce you to Katie, she’s prompted - in part - this change thanks to her delicious recipes. Before I began reading her blog about 7 months ago I hadn’t given much though towards vegan food. So thank you Katie for opening my eyes and introducing me to another area of foodie goodness!
I decided that my contribution to ‘Hug a Vegan’ would be to make Angela’s variation of Katie’s ‘Hot Chocolate Butter Melties’ which I've further altered to turn them into maple truffles.
30 g coconut oil/butter
20g cocoa powder, extra for dusting
1/8 cup agave (I used maple syrup) the amount is optional but this is a good starting point
- Melt your coconut oil in the microwave or a water bath then whisk in maple syrup.
- Add the cocoa and stir until thickened.
- Place in ice cube trays, chocolate moulds or whatever else takes your fancy and set in the fridge (10 minutes) or freezer (5 minutes). Personally I like mine frozen as they’re more chewy. If you want to make them into truffles as I’ve done then simply chill the mixture in the freezer for 5 minutes then roll a teaspoon of the mixture in your hands, place back in the freezer for 5 minutes then roll in the extra cocoa.