Mexican Hot Chocolate Truffles

Sometimes, nothing can make me happy except dessert. However, I tend to have an absurd sweet tooth, and my indulgences can very often end up being rather excessive–picture the entire pint of ice cream instead of a scoop. It’s one of my goals to try and reduce my sugar cravings, but man, it’s hard. I love dessert!

So, what treat do I turn to when I need something rich enough to satisfy my cravings, but still semi-healthy, and with built in portion control?

Truffles, of course.

These truffles are so delicious, and they come together in a snap. The cayenne doesn’t make the truffles spicy–instead, you get a nice warming heat in the back of your throat. Rich, creamy, and decadent, these little guys go perfectly with a cup of coffee. Plus, if you split the truffles with someone else, then you only eat six. That’s not bad, right?

Chocolate and chili are one of my most favorite combos. If you haven’t tried it before, then have a go at these! I promise you’ll fall in love with them.

Mexican Hot Chocolate Truffles

You’ll need:

  • 7 ounces dark chocolate
  • 5 tablespoons coconut milk (from the can, not the carton)
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon cinnamon
  • Cocoa powder

1. Break up the chocolate into a bowl. Heat the coconut milk in a saucepan and pour over the chocolate.
2. Let the coconut milk and chocolate sit for a few minutes, then stir. If the chocolate isn’t completely melted, pop in the microwave for 30 seconds. Stir until you have a thick, smooth mixture. Add in the cayenne and cinnamon.
3. Put the mixture in the fridge and let set for about 2 hours.
4. Once the mixture is firm, scoop little balls and roll in your palms to make smooth truffles. You should get about 12.
5. Toss the truffles in some cocoa powder.

And there you have it! Tasty, spicy truffles, perfect to satisfy your biggest cravings. Happy Thursday!

Hey There, Pumpkin!: A Cobbler Recipe

Something you probably don’t know about me is that I like to mark the months with flavors. In September, everything I eat has apples. In November, it’s all cranberry-centered; December, peppermint. October, however, is my favorite flavor. It’s apparently everyone’s favorite, because suddenly, every coffee shop, bakery, and bar has food and drink highlighting this most wonderful squash.

Have you guessed my October flavor yet? Unoriginally, it’s pumpkin.

However, I have run into two unexpected hangups here in lovely London. The first one I was prepared for–I have no oven. And that’s fine. I might be missing out on pumpkin muffins, but I can make pancakes, and they’re almost as good. The second obstacle was one that completely knocked me off my feet–there is no canned pumpkin in London.

Every store in America has canned pumpkin sitting happily on the shelf. I spent most of my Monday in a panic, taking the bus from store to store, only to be met with the same confused expression when I asked, somewhat wildly, “Do you have any canned pumpkin?” No one knew what I was taking about. I despaired.

Luckily, I found a few cans tucked away in the back of a shelf of a Waitrose, the fifth store of my search. I bought all of them. So while my pumpkin panic is slightly abated, I decided to create something fun, seasonal, and different. It should hold me over until I have to go pumpkin hunting again.

Pumpkin cobbler might sound unusual, but it has all the goodness of a pie and much less preparation. Plus, it’s made in a slow cooker, so you can slap it together in the afternoon and forget about it until you’re curled up with Netflix that night. Serve with your favorite non-dairy ice cream (I used Almond Dream’s Praline. So good.)

Pumpkin Cobbler

For the Pumpkin Layer:

  • 15 oz pumpkin puree
  • 1/2 cup applesauce
  • 1/4 cup almond milk
  • 2 tablespoons agave
  • 2 tsp. pumpkin pie spice
  • Pinch salt
  • 1 tsp vanilla

For the Crust Layer:

  •  1 cup flour
  • 3/4 cup sugar
  • 1/2 tablespoon baking powder
  • 1 tsp. pumpkin pie spice
  • 1/2 cup melted vegan butter
Easy as 1, 2, 3!

1. Mix all the ingredients for the pumpkin layer together, and then scoop into the bottom of your crock pot.
2. Mix everything except the melted butter together for the crust layer, and pour on top of the pumpkin layer. Drizzle the melted butter over the top of the crust layer.
3. Set on low and let cook for 4 hours. The top with get puffy and golden. Serve and enjoy!

So easy, right? This recipe is for a smaller crockpot, around 1.5 litres, so if you wanted to make it bigger, this easily doubles. Enjoy pumpkin season, my friends!