VEGAN DARK CHOCOLATE TAHINI TRUFFLES

Truffles are, like many other no-bake desserts, such a breeze to make. A bit of time, a bit of patience, and one is rewarded with a delightful little sweet treat that is excellent in so many ways; be it as a part of meal prep, for a little brunch gathering, for a picnic, or just for enjoying with the morning coffee.

These little gems are full of dark chocolate and tahini, with just a hint of caramel undertones and bitter coffee notes. A true little work of art, if I might say so myself.

As with all desserts of this type, I have to emphasise - always keep some extra ground almonds on hand. If you are unsure if the truffles can hold their shape, let the batter rest a bit in the refrigerator and check on it. If it is fine, then proceed to shape and coat them, and if it's still a touch too soft for you, add a bit more almonds and roll them into truffles.

They are truly the best if served after about 15 minutes or so at room temperature, just so the chocolate and tahini have the chance to soften slightly, but you can definitely keep them in the refrigerator for a few days. Serve them with strong coffee and enjoy!

Ingredients
180 grams dark chocolate (75% cocoa solids)
170 grams Tahini paste
60 grams granulated sugar
20 grams whole coffee beans, roasted
20 grams unsweetened cocoa powder
75 grams finely ground toasted almonds
¾ teaspoon vanilla bean paste
150 grams chocolate of choice, for the coating

Preparation

Start by making a dry caramel. Add the sugar to a heavy saucepan in an even layer, and place it over medium heat. Place the coffee beans in an even layer on a metal tray lined with baking parchment. Let the sugar melt and cook until it develops that beautiful amber colour. Do not walk away, the quantity of sugar is very modest and it will burn easily. As soon as it is melted, quickly pour it over the roasted coffee beans. Do not touch the melted sugar, as it is incredibly hot. Let it cool and harden completely on the tray.

Once hardened, break it into shards carefully and place it into a food processor or a strong blender and process until very fine powder forms. You do not want to make it into a paste, just powder.

Melt together the chopped chocolate and tahini, either over low heat or in the microwave, and add in the ground caramel and coffee beans. Mix very well, sift in the cocoa powder, and add in the vanilla and the almonds. By now, the batter should be somewhat cool and less sticky, but if it still sticks too much, let it rest for a few minutes in the refrigerator.

When the batter is ready, take out portions with a teaspoon, roll them into truffles, and arrange them on a large metal tray. Once all of them are done, place them back into the refrigerator for about an hour, so they can firm up for the glazing.

Melt the chocolate of your choice over low heat or in the microwave, and quickly glaze all of the truffles, returning each one onto the tray as you glaze. That way, the cool metal surface will help them set up quicker. Either serve immediately or keep refrigerated. Yields 20 truffles, each weighing around 25 grams.

MINI VEGAN CHOCOLATE ORANGE BUNDT CAKE

I bought my first bundt cake pan back in 2010, when I was pretty animated to get all the baking pans and utensils I could get my hands on. Needless to say, my heart was in the right place, but knowledge and expertise were missing, so the bundt pan ended up not being used a lot, because its surface simply disallowed the release of the cake, no matter what.

So with time and knowledge, I made a switch to silicone bundt pans and very high quality metal ones, to be sure the cakes will come out in one piece. And that is what I wholeheartedly recommend. Do the research and get the best one for your specific preferences.

With that being said, and speaking of preferences, chocolate and orange will forever be one of my absolute favourites. Ever since childhood, that wonderuful combination of zesty and bright orange and the bitter, deep cocoa or chocolate is something that delights me.

This little bundt is the epitome of a tiny little comfort cake. It does yield six slices at best, but it is so perfect for a small gathering, with a cup of coffee. Effortless to make and a true delight to savour. If desired, serve it while it's still warm with some melted dark chocolate and enjoy.

Ingredients
100 grams flour
10 grams unsweetened cocoa powder
¾ teaspoon baking powder
¼ teaspoon baking soda
75 grams sugar
50 millilitres fresh orange juice
2 tablespoons fresh orange zest
40 millilitres vegetable oil
1 teaspoon vanilla bean paste
120 grams applesauce
50 grams dark chocolate (60%), optional glaze

Preparation

Let the oven preheat to 180°C. Take a large bowl and sift in the plain flour, cocoa powder, baking soda, and baking powder. Add in the sugar and mix it through. Grease and flour a small bundt cake pan or spray it with baking spray, to make sure the cake comes out nicely, and set it aside. My bundt pan has an inner diameter of 14 cm and height of 6 cm, so any pan that is around that size or takes around 350 grams of batter will work.

Make a well in the centre of the dry ingredients; add in the orange juice, orange zest, oil, vanilla, applesauce, and whisk until just combined. Pour the batter into the prepared pan and bake immediately in a preheated oven, at 180°C, for about 25-30 minutes, or until a toothpick inserted into the centre comes out clean. Make sure the cake is soft and fudgy, and not dry. Mine took exactly 28 minutes to bake through. Let it cool in the pan completely and serve with melted dark chocolate. Yields 4 large servings or 6 modest ones.

VEGAN CHOCOLATE CHEESECAKE DOUGHNUTS

I have a very soft spot for doughnuts. They were one of the very first confections I've ever tried, and although I cannot really remember the filling they had, whether chocolate or plum jam, I remember the granulated sugar topping. That crunch, combined with the softness of the doughnut dough, solidified my love permanently.

The doughnuts I now make are baked, not fried. I don't enjoy fried foods, and that includes desserts. Of course, an occasional fried mini doughnut or uštipak are absolutely fine, but it is not my go-to choice.

That is why I have plenty of experience when it comes to the dough itself. As always, please do not add a lot more flour. The dough can be sticky, but it is much better to let it rest a bit between kneading, than to add flour, because this type of confection relies on high dough hydration.

And also, please do not be tempted to fill them while they are still hot, because the cheesecake filling will melt into a puddle due to the heat.

Other than that, feel free to top them however you like and enjoy them still warm, preferably with coffee, of course.

Ingredients
For the vegan sweet dough
500 grams plain flour
25 grams granulated sugar
30 grams fresh yeast
150 millilitres warm water
120 grams vegan vanilla yoghurt
45 millilitres vegetable oil
10 grams salt
1 teaspoon vanilla bean paste
1 teaspoon apple cider vinegar
For the chocolate cheesecake filling
100 grams vegan cream cheese
50 millilitres maple syrup or vegan honey
1 teaspoon vanilla bean paste
20 grams unsweetened cocoa powder
80 grams extra dark chocolate (90%)
200 millilitres vegan double cream

Preparation

Start by making the sweet dough. Sift the flour into a large bowl, add in the salt, whisk well, and set it aside. Crumble the fresh yeast into a medium bowl, add in the sugar and the warm water, and set it aside for about 10 minutes so the yeast can activate.

Once ready, make a well in the centre of the flour, pour in the yeast, yoghurt, oil, and vinegar, and mix with a wooden spoon or a sturdy spatula until a very soft and sticky dough forms. It should not stick to your hands, though, but if it is, add another tablespoon of flour. Place the dough into a large clean bowl, cover it with a kitchen towel and let it rise at room temperature for about an hour, or until doubled.

Next, make the cheesecake filling. Melt the dark chocolate over low heat or in the microwave and set it aside to cool. Place the vegan cream cheese into a medium bowl, add in the maple syrup or vegan honey, cocoa powder, and vanilla, and gently mix with a spatula until combined. When the chocolate is ready, add it to the cream cheese in tiny increments, and mix and fold gently until combined. Take a large bowl, pour in the vegan cream, and whip it until medium peaks form. Add in the chocolate and cream cheese, and fold until blended. Keep the filling refrigerated.

Once the dough is ready, transfer it to a floured surface and knead it briefly. If it is still sticky, flour the surface well. Divide the dough into 16 equal pieces by weight and shape each of them into a ball. Arrange them on a large baking sheet lined with baking parchment, and let them rest and rise, covered with a kitchen towel, for about 30 minutes more, while the oven is preheating to 200°C.

Just before baking, generously mist them with cold water and bake, in a preheated oven, at 200°C, for about 10-12 minutes. Make sure they don’t overbake, as they could be chewy if they do.

Remove them from the oven, and immediately take them off the baking sheet, so they cool down quicker. While they are cooling, remove the chilled filling from the refrigerator, place it into a piping bag, and as soon as the doughnuts are cool enough to be comfortably filled, generously fill them with the cheesecake batter, abundantly dust with unsweetened cocoa powder, and serve immediately. Yields 16 medium doughnuts.

MINI VEGAN RASPBERRY DARK CHOCOLATE LAYER CAKE

This type of cake is my absolute favourite to make, hands down. There is something so satisfying in making a nice little square cake with equal layers of filling and frosting. Very aesthetically pleasing, I must admit. And also very straightforward to make, featuring a beloved flavour combination of dark chocolate and raspberries.

To make it additionally moist, I added a chocolate simple syrup, enriched with homemade raspberry brandy, and it was a dream come true in a cake form. Supremely soft layers, rich filling, and that little hit of liqueur from the syrup.

One thing I want to add, though; you can make the simple syrup in two ways. The first one, like I wrote in the recipe, is by adding the brandy to the syrup before cooking, with some of the alcohol evaporating as it boils. If you want to keep the alcohol, add the brandy to the syrup just before soaking the layers. Do keep in mind, though, it will be strong.

If you want to avoid alcohol altogether, add a tiny splash of raspberry extract or raspberry candy flavouring to the cooled syrup or even some ground freeze-dried raspberry powder. Both will work very well.

All in all, it is a simple little spring cake, easy to prepare and easy to enjoy. I find it best after about 15 minutes or so at room temperature, and served with strong espresso. However, if you are not a fan of coffee, dessert wines pair very well, as does a refreshing glass of lemonade with some mashed raspberries.

Ingredients
For the dark chocolate layers
250 grams plain flour
40 grams unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
300 grams granulated sugar
400 millilitres boiling water
80 millilitres vegetable oil
2 teaspoons vanilla bean paste
1 tablespoon apple cider vinegar
For the raspberry chocolate syrup
100 millilitres cold water
25 millilitres raspberry brandy or vegan raspberry liqueur
100 grams granulated sugar
20 grams unsweetened cocoa powder
For the raspberry cream filling
200 millilitres soy milk, cold
200 grams puréed raspberries, strained and seeds removed
100 grams granulated sugar
60 grams cornflour
150 grams vegan block butter, at room temperature
1 teaspoon vanilla bean paste

Preparation

Start by making the raspberry filling. Whisk together the pureed raspberries and cold soy milk, add in the sugar and cornflour, and place over medium-high heat. Mix gently while it is heating up, and once it comes to a boil, cook and stir for about 2-3 minutes, until it thickens. Remove from the heat, cover the surface with a piece of cling film or baking parchment, and let it cool down to room temperature, but not any more than that, as it will be difficult to blend later.

While the filling is cooling, make the raspberry chocolate syrup. Add the water, brandy, granulated sugar, and cocoa powder into a small saucepan, whisk very well and place over medium-high heat. Let it come to a boil, and then cook, stirring constantly, for about 2 minutes or so. It will more than likely not thicken at all, but the cocoa will dissolve. Remove from the heat and let it cool down to room temperature.

Finally, make the cake layers. Let the oven preheat to 180°C and line a rectangular cake pan (20x30 cm) with baking parchment, bottom and sides. Set the pan aside.

Take a large bowl and sift in the flour, cocoa powder, baking powder, and baking soda. Add in the sugar and mix very well. Make a well in the centre, pour in the water, oil, vanilla, and the vinegar, and whisk until just combined. Pour the batter into the prepared pan, tap it lightly on the work surface, and bake immediately in a preheated oven, at 180°C, for about 18-20 minutes, or until done. Check it with a toothpick to make sure it is baked, but not dry, and let it cool in the pan completely.

Once everything is ready, proceed to assemble the cake. Level the cake if necessary and slice it in half crosswise and lengthwise, to create four thin rectangular layers. Set them aside.

Whip the raspberry filling with an electric mixer on high until it becomes light and airy. Whip the softened vegan butter and vanilla with the same beaters, and then blend and whip everything together. Take the time with this step, as the filling should be smooth and firm. Take 3-4 big spoonfuls of the filling for the final frosting of the cake, and divide the rest into three equal parts.

Place the first cake layer on the serving platter, place a cake form around it, line it with a tall sheet of acetate, and close it in place. Generously soak the cake with the cooled syrup, and add a third of the cream filling. Top with another layer and repeat until all the ingredients are used up. Top with the final cake layer, soak it with the syrup, and place the cake into the refrigerator for at least eight hours. When ready, remove the cake form and the acetate, decorate with the reserved filling, and serve in thin slices. It is best served after being at room temperature for about 15 minutes before slicing and with strong coffee. Yields 12 servings.

VEGAN MILK CHOCOLATE ALMOND WAFERS

When it comes to wafers and wafer bars, I can say, with my hand on my heart, that those are the first thing that disappears from my dessert platters. There is something so satisfying in the combination of the crunch and smoothness of the filling that simply makes them irresistible. And speaking of the crunch, the wafer layers themselves have varying intensities of crunchiness, which only adds to more satisfaction in every bite.

I honestly love them and consider them the epitome of traditional two-bite desserts. Incredibly simple and easy to prepare, they keep well even at room temperature, presuming your kitchen is not too hot, and they are a dream to transport and gift. Literally, the best of the best.

These feature one of my personal favourite combinations as of lately, vegan milk chocolate and almonds. Even though I am partial to dark chocolate, from time to time, something is just right for that second morning coffee.

If you are new to wafers, you can use a cake frame and close it tightly around the wafer sheet, to make sure the filling stays in place. That is purely optional, of course. Simply make sure that the side with the coarser pattern is facing up so all of those indentations get nicely filled up, and that is all.

The only advice I have about them is not to fill the wafer sheets when the filling is hot, as they will turn soggy and chewy, which is not pleasant; and if you believe your filling is a bit too runny for your liking, add a tablespoon or two more of ground biscuits. And of course, it goes without saying, if you like a bit of rum with this combination, feel free to add a tablespoon of dark rum or a teaspoon of rum flavouring, if serving these to children.

Ingredients
300 millilitres soy or almond milk
150 grams granulated sugar
200 grams vegan block butter, diced
1 teaspoon vanilla bean paste
1/2 teaspoon almond extract, optional
150 grams vegan milk chocolate, chopped
200 grams ground toasted almonds
400 grams ground vegan vanilla biscuits
5 small wafer sheets (18x36 cm)

Preparation

Pour the soy milk into a heavy, deep pot, add in the sugar, diced vegan butter, vanilla, and almond extract, and place it over medium-high heat. Let everything melt together slowly, without coming to a boil. Once everything is melted, add in the vegan milk chocolate, and stir until melted, once again making sure it is not boiling.

As soon as everything is melted, remove it from the heat and add in the almonds. Mix them through well, and then add in the ground biscuits. Mix very well, either with a wooden spoon or a sturdy spatula, and leave it for about 10-15 minutes, so it can cool down. Stir it from time to time as it cools, so it cools down evenly.

Once barely lukewarm, place the first wafer sheet on the serving platter, coarser side up. If using a cake frame, close it around it. Add a quarter of the filling and spread it evenly. Add another wafter sheet in the same fashion, and continue stacking until everything is used up. Top with the fifth wafer sheet, press gently with both palms so everything sets, and then place something heavy on top, like a 1-litre carton of milk or a full 1-kg bag of sugar on top, so it sets firmly.

Place the platter somewhere cool, but not in the refrigerator, so they don’t get soggy. They are best after at least 8 hours, but you can slice them even after 4 hours if you are in a hurry. Yields 32 large wafer bars or up to 72 small ones.