Remember a while back when I said I had been working on a big project, but I couldn’t share anything about it yet? That seems like ages ago, but it was probably only a couple of months ago. Well, that project was a recipe spread for the lovely vegan magazine Chickpea! It features recipes for preserving and enjoying a variety of winter citrus fruits. I contributed the recipes and photos while my genius brother added beautiful illustrations. I’ve had to wait since November 1st to see the final result, and I must confess, I couldn’t be more happy with it! I think I’m still shaking, actually. You can check out a preview of the winter issue below (we’re on pages 43-53), and you can pre-order a copy of it here.
vegan
Hazelnut Espresso Truffles
So technically, these aren’t cookies. And if we’re being honest, they aren’t typical truffles either. But, these are amazing. And healthy! Oh, and pretty, too! Have I convinced you? No? Well then maybe this equation will help: cocoa + hazelnuts + espresso + dates = flavor explosion in your mouth.
These are perhaps the prettiest treats you can make with the least amount of work involved. The food processor brings the mixture together for you. Your hands will get a bit messy rolling them into balls, but isn’t that half the fun? When all is said and done, you can have a batch of these babies done in less than 30 minutes.
These are perfect for gifting as they keep well and they are suited for a wide variety of dietary restrictions (vegan, gluten free, grain free, etc.) But, these are also perfect for a little (healthy) indulgence during the holidays with a nice cup of tea or hot cocoa. Yum.
On a somewhat unrelated note, I’m in the process of getting a new camera (finally), so I apologize if the next couple of posts aren’t quite up to par as I’ll be winging it with my old point and shoot.
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