Vegan Chocolate Truffles with Manischewitz

Ingredients

• 12 ounces vegan dark chocolate, chopped into very small pieces
• 1 cup full-fat coconut milk, stirred well
• 3 tablespoons Manischewitz Wine (I used Blackberry. You do you.)
• Sprinkles!

Directions

1. Place the chocolate pieces in a large glass bowl. Heat the coconut milk in a small saucepan just until it starts to bubble and simmer.
2. Pour coconut milk over chocolate and whisk just until combined. Then add the wine and stir.
3. Refrigerate uncovered for at least two hours or overnight to harden.
4. Use a teaspoon to scoop teaspoon-sized balls, mold with your hands a little and place on a parchment lined baking sheet. This part gets a little messy! Refrigerate another 1-2 hours or overnight to set.
5. Enjoy balls as they are, or roll in coating of your choice.
6. Store in the refrigerator, but let come to room temperature for 10 minutes before enjoying!

Notes
Author: Amy Kritzer
Recipe type: Dessert
Cuisine: Jewish
Serves: 30
You also need 3-24 hours for chocolate to set.

Source
http://whatjewwannaeat.com/vegan-chocolate-truffles

Chickpea Blondies

Ingredients

• Cooking Spray
• 1 can (15 oz) chickpeas, rinsed and drained
• 1/2 cup all natural almond butter or peanut butter
• 1/3 cup pure maple syrup or agave nectar (you can also use honey if you’re not vegan)
• 2 teaspoons vanilla
• 1/2 tsp kosher salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/3 cup of mix-ins (choc. chips, butter scotch chips, nuts, etc)

Directions

1. Preheat oven to 350 degrees F and spray 8×8 inch pan with nonstick cooking spray.
2. In a food processor, add all ingredients except chocolate chips and process until batter is smooth. Fold in 1/3 cup of mix-ins. Note: Batter will be thick.
3. Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. (The batter may stick to your spatula, so I like to spray my spatula with nonstick cooking spray first.) Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don’t want them to dry out!
4. Cool pan for 20 minutes on wire rack. Makes 16 blondies.

Notes

Adding an egg to the batter will make it more cake-like, but not vegan.You can use your favorite nut butter, just make sure it’s all natural. Feel free to add in other things according to your dietary needs like nuts, dried fruit, or other types of chocolate.

Recipe Sourcehttp://www.ambitiouskitchen.com/2013/04/flourless-chocolate-chip-chickpea-blondies-with-sea-salt-vegan-gluten-free-healthy/