I’m bringing chocolate back

I’m bringing chocolate back.   ‘Yeah’. 

Justin brought sexy back.  I’m bringing chocolate back.  Good chocolate, that is, to Valentine’s. 

Sure, there are plenty of chocolates available for Valentine’s.  But, there aren’t many entirely dairy-free treats available, unless you order online.  And, many of the mass-distributed Valentine’s confections don’t even taste particularly good or special.  So, I’m bringing chocolate  back… in a dark, delectably luscious way!

I’ve always adored the spirit of Valentine’s.  As a child, I remember the excitement of giving and receiving tiny personalized cards, and decorating our envelopes to hold them all.  And, I remember my mother giving us a simple little box of chocolates.  Now, Valentine’s is such a retail grab, it seems the simplicity of those little cards is getting lost.  Sure, kids still give them out, but now there’s bags of candy, gummies, lollipops, or toys attached.  The sentiment is kind and generous, and us parents mean well.  But, it’s just all so much.  And then the stores are brimming with red, pink and white trinkets, stuffies, jewellery, toys, games, balloons and more.  sigh.  I want Valentine’s to return to those precious little cards and some simple, but very good, chocolate.

So, I’m bringing the chocolate back to you today.  After all, what better gift for your romantic love, or for any loved one, than a homemade chocolate treat that’s delicious – and even a touch nutritious! 

Dreena's Raw Orange Chocolate Truffles

I have two recipes for you.  The first is a new recipe, Raw Orange Chocolate Truffles, for my upcoming cookbook.  It is a raw chocolate truffle, and they are virtually a guiltless chocolate indulgence!  The second is my Hot Coco-Cocoa, from eat, drink & be vegan, perfect for cuddling up on a chilly morning or evening, by yourself or with your sweetie.   As a bonus, both recipes are very easy to make.

Raw Orange Chocolate Truffles 

¼ cup coconut butter, packed (I use Artisana) (see note if substituting coconut oil)
1 ½ tbsp raw cashew butter  (or other nut butter, if preferred) (see note if substituting coconut oil)
1 tsp orange zest (optional)
Couple pinches sea salt
¼ cup raw agave nectar
¼ tsp orange oil or pure almond extract (optional, see note)
½ cup raw cocoa powder (can use regular cocoa powder) (see below if substituting coconut oil)
1-2 tbsp raw sugar (I use raw coconut sugar, that I order from realrawfood) or raw cocoa powder (for dusting, optional) 

If using coconut OIL recipe is similar, but using:

¼ cup coconut oil (little scant)
3 tbsp raw cashew butter
1 tsp orange zest (optional)
Couple pinches sea salt
¼ cup raw agave nectar
¼ tsp orange oil or pure almond extract
½ cup + 2 tbsp cocoa powder
1-2 tbsp raw sugar (I use raw coconut sugar) or raw cocoa powder (for dusting, optional)

In a mini food processor(if using a larger food processor, you will need to double or triple the batch) add all ingredients except the cocoa powder and optional sugar/cocoa powder for dusting.  Pulse through to combine well.  Then add the cocoa powder and pulse/puree through again until the mixture is fully combined and starts to stick together.  Be careful not to over process as the mixture becomes oily.  Refrigerate mixture for about 30-45 minutes until it becomes firm enough to scoop and lightly roll in your hands.  Take small scoops (about a tablespoon or less) and gently roll between your hands.  Continue until all of mixture is used.  Add sugar and/or cocoa powder (can use either or both) in a bowl and toss each truffle through to coat.  Refrigerate truffles to firm again and then enjoy!  Recipe copyright 2009 Dreena Burton.

Notes:
1) The orange essence in these truffles is really flavorful, however, you can omit the orange rind and substitute another extract like almond or vanilla.
2) Hazelnut butter is also tasty in these truffles, though I haven’t found raw hazelnut butter and have only used the roasted variety. Makes about 12 truffles. 

Hot Coco-Cocoa!

1 can (13½-oz/400-ml) light coconut milk (see note)
1¼–1½ cups vanilla non-dairymilk
¼ cup Dutch-processed cocoa powder (see note)
1/8 tsp sea salt
3½–4 tbsp agave nectar or pure maple syrup (or to taste)
In a pot on medium heat, combine all ingredients (starting with 1¼
cups of non-dairy milk) and whisk until cocoa is well incorporated.
Continue to whisk occasionally until very hot but not boiling. Taste
test, and add remaining non-dairy milk to thin if desired. Reheat if
needed, and serve in individual glasses. Serves 3-5.

Notes:
1) Light coconut milk provides a rich coconut flavor without the extra
fat of regular coconut milk. If using regular, you may need to reduce the
measurement and increase the nondairy milk to make it less rich.
2) You can use regular cocoa powder, but Dutch-processed cocoa powder has a richer, milder flavor since it has been processed to reduce its acidity. Try this hot cocoa topped with thinly sliced fresh strawberries.
3) Also, as a light dessert item, serve topped with soy whipped cream and sprinkled with toasted coconut, grated dark chocolate or fresh berries. Of course, who could forget vegan marshmallows in that rich hot chocolate? Individual servings can be enhanced with a shot of orange, coffee, hazelnut, or other liqueur. 

And, who knows, this healthy hit of chocolate just might help bring your sexy back as well. 

(If you want some other chocolate desserts – and maybe something a little more elaborate, dive into these other recipes!)

Happy Valentine’s everyone.