Easter is coming. In our house, during years past, that meant one thing (besides the obvious theological and spiritual implications): Cadbury Eggs. You'll note that Cadbury Eggs are neither vegan nor sugar free. They could be considered somewhat spiritual, however, depending upon how you define "spiritual".
In order to save myself from the savage beast that emerges from my gustatorily puritanical self this time each year, I decided to try and create a chocolate delight to rival the evil Cadbury Egg.
By George, I think I've done it!!
I just made a batch of 20 of these little lovelies to last me through the next two weeks, plus the several days after Easter when the pesky Eggs are not only still available, but on sale! E-gads!
I encourage you, if you are equally seduced by the scandalous Egg, that which has obviously been designed to elicit erotic responses (or am I the only one?), to make a batch of these Chocolate Truffles and indulge in one daily until the Eggs have officially left the building.
Chocolate Truffles
8 oz. unsweetened chocolate (from bar form), chopped
1/2 c. agave
3/4 c. plus 1 T. unsweetened So Delicious Coconut Milk or regular coconut cream or low-fat coconut milk
1 T. Vegan Earth Balance
Enough cocoa powder (or other topping) for rolling
Combine all ingredients in a double boiler, trying not to have the bottom of the top pan touch the water. Stir occasionally. When all seems melted, stir vigorously until creamy and combined. Pour into a pie plate and cool in fridge. When it is cool, scoop with a cookie scooper, melon baller, or small ice cream scooper into balls. If they get soft during this process (speaking of obvious sexual overtones), refrigerate a little longer. Roll each ball in cocoa powder (or other interesting topping, like chopped nuts). Refrigerate or freeze and enjoy whenever the urge for the Egg, or other Easter chocolate, strikes.
In order to save myself from the savage beast that emerges from my gustatorily puritanical self this time each year, I decided to try and create a chocolate delight to rival the evil Cadbury Egg.
By George, I think I've done it!!
I just made a batch of 20 of these little lovelies to last me through the next two weeks, plus the several days after Easter when the pesky Eggs are not only still available, but on sale! E-gads!
I encourage you, if you are equally seduced by the scandalous Egg, that which has obviously been designed to elicit erotic responses (or am I the only one?), to make a batch of these Chocolate Truffles and indulge in one daily until the Eggs have officially left the building.
Chocolate Truffles
8 oz. unsweetened chocolate (from bar form), chopped
1/2 c. agave
3/4 c. plus 1 T. unsweetened So Delicious Coconut Milk or regular coconut cream or low-fat coconut milk
1 T. Vegan Earth Balance
Enough cocoa powder (or other topping) for rolling
Combine all ingredients in a double boiler, trying not to have the bottom of the top pan touch the water. Stir occasionally. When all seems melted, stir vigorously until creamy and combined. Pour into a pie plate and cool in fridge. When it is cool, scoop with a cookie scooper, melon baller, or small ice cream scooper into balls. If they get soft during this process (speaking of obvious sexual overtones), refrigerate a little longer. Roll each ball in cocoa powder (or other interesting topping, like chopped nuts). Refrigerate or freeze and enjoy whenever the urge for the Egg, or other Easter chocolate, strikes.
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