Dark Chocolate Coconut Truffles with Coconut Caramel Drizzle

When I was younger, I used to be able to eat an entire box of candy in one sitting. Not a small box. Like... the big fancy boxes stuffed with a variety of chocolaty goodness. The ones that most people savor over the course of a week... or share with someone special. Not me. Luckily I was pretty active back then and it didn't catch up to me... too much.

A lot has changed since then, and I am super thankful for most of it. Occasionally I miss the richness of fancy truffles or caramels, which then just inspires me to whip up a batch of my own. Thank goodness I have gained some willpower since my childhood, and can no longer down that much sugar in one sitting-- otherwise baking all of the time would bring about a whole new problem for me.

These truffles have a super rich and silky filling and are coated in a crunchy layer of chocolate. I topped this batch with a coconut caramel drizzle because I had some extra time on my hands. Feel free to leave the caramel off, or change the coconut extract to a different flavor-- you can even just roll the filling in some powdered sugar or cocoa powder if that's what you prefer!

Center Ingredients:

• 15 ounce can coconut creme (I use trader joe's thick and rich coconut creme)
• 22 ounces vegan dark chocolate (either chocolate chips or a bar is fine-- but if using a bar cut into small pieces)
• 1 tablespoon coconut extract
• 1 teaspoon vanilla extract
• 1/2 cup vegan butter, cut into small cubes

Coating Ingredients:

• 3 cups vegan chocolate chips (or any vegan chocolate as long as it is cut into small pieces.)
• 1 tablespoon vegan shortening
• 1 teaspoon sea salt

Caramel drizzle(optional):

• 8 ounces Coconut Caramel Candy melted (or you can use a chewy vegan caramel candy from the store)

Preparation:

1. In a large heat safe bowl, pour in the dark chocolate.
2. In a small sauce pan, heat the coconut milk until it begins to bubble, but remove from heat before it reaches a roiling boil.
3. Pour heated coconut milk over chocolate, and let sit for 2 minutes.
4. After the 2 minutes is up, stir the coconut and chocolate until the mixture is smooth, and thoroughly combined.
5. Add the butter and extracts to the chocolate mixture. Stir until all butter is melted and fully incorporated. Cover bowl with foil. 
6. Refrigerate mixture for a minimum of 6 hours, preferably overnight, so that it can set.
7. After the refrigeration time is up scoop the mixture into balls. (You can use a regular spoon if that is all you have-- your truffle balls just may not end up perfectly round... then again mine never end up perfectly round anyway! I promise they'll still taste the same though) 
8. Place truffle balls on parchment lined baking sheet(s)
9. Freeze for at least 20 minutes.
10. In a double boiler- heat the chocolate and sea salt until chocolate is melted.
11. Remove balls from freezer and dip into melted chocolate. (If this process ends up taking a while-- you may want to refreeze the balls or remelt the chocolate. Use your discretion.)
12. Freeze for 5 minutes before applying caramel drizzle.
13. Melt caramel candy in a double boiler until smooth.
14. Drizzle caramel over truffles.
15. Refrigerate the truffles until the caramel drizzle and chocolate coating sets. 
16. Store in an airtight container in the refrigerator until you want to serve/eat them!
17. Let sit at room temperature for 5 minutes before eating. (Sometimes the caramel gets a tad hard in the cold, so it is better to let it get soft again.)

Enjoy!!

Vegan Samoa Cookies

I love being vegan for many reasons-- but sometimes I get a craving for something I ate before I became vegan. Where I live there is quite an abundance of vegan options at various places, so I am pretty fortunate. The unfortunate part is that I crave things I can't buy anywhere... that I know of. Which I guess isn't that unfortunate for me, because it gives me an excuse to try to recreate what I am craving.

And lately... girl scout samoa cookies are ruling my brain. I tried to suppress the longing for the coconutty chocolaty caramel treat that they are, but I couldn't take it anymore... so I made my own version.  

Vegan somoa cookies. Eat that, girl scouts! No, really... I would totally share them with you.

Cookie Ingredients:

• 1 cup vegan butter, softened (I used earth balance buttery sticks)
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 3 tablespoons soy milk
• 2 1/4 cups flour
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking powder

Coconut Topping Ingredients:

• 20 ounces coconut caramel candy
• 2 tablespoons coconut cream
• 3 1/2 cups sweetened shredded coconut 

Chocolate Sea Salt Ingredients:

• 12 ounces vegan dark chocolate 
• 1 teaspoon sea salt

Preparing the Cookies:

1. In a stand mixer, blend together the softened butter and sugar on a low speed. Once fully mixed, beat on a high speed for 2 minutes.
2. Return the mixer to low speed, and add in the vanilla extract and soymilk. Mix until all of the ingredients are fully incorporated.
3. In a separate bowl, mix together the flour, baking powder, and sea salt.
4. While mixer is still on low speed, add the dry ingredients 1/4 cup at a time until the mixture has all been added.
5. Once you've finished mixing, remove the dough from the mixer, press into a flattened disk, wrap in saran wrap, and refrigerate for about an hour. (Be careful not to over-chill because the dough will become crumbly, and difficult to work with.)
6. Once you're done chilling, remove the dough from the refrigerator.
7. Preheat oven to 350 degrees
8. On a lightly floured surface, roll the dough out about 1/4 inch thick, and cut into small circles. (I didn't have a cookie cutter, so I just used a glass) 
9. Place cut dough onto a sheet of parchment paper, so it doesn't stick. 
10. Repeat the process until you have used all of the dough.
11. Place cookies on a baking sheet lined with parchment paper. Bake for 8-10 minutes, being careful not to overbake. (the cookies will remain pale in color even when they're done!) Continue until all cookies have been baked.
12. Let cool completely before assembly.

Preparing the Coconut Topping:

1. On a lined baking sheet, spread the shredded coconut in a thin layer. Toast inn the 350 degree oven for 7-9 minutes until golden brown. (Stir occasionally so it toasts evenly. Once it becomes golden, remove immediately so it does not burn) 
2. In a double boiler, melt together the caramel candy and coconut milk.
3. Once completely melted, put 2/3 of the mixture in a separate bowl and mix in the toasted coconut. (Use a bowl that is safe to go back onto the double boiler.)

Assembly:

1. Use remaining caramel mixture to spread a thin layer on the top of each cookie.
2. Press the coconut mixture into the caramel layer, and let cool completely. (If the mixture becomes difficult to work with, you can reheat it on the double boiler.)
3. Once cookies have cooled, melt the chocolate and sea salt together in a double boiler.
4. Dip bottoms of cookies in the chocolate, and place onto parchment sheet.
5. Use remaining chocolate mixture to drizzle over the tops of the cookies.
6. Let chocolate set, and re-harden.

Enjoy!

Peanut Butter and Coconut Caramel Filled Vanilla Cupcakes With a Whipped Chocolate Frosting

I have a new obsession with stuffing things into cupcakes. If you can't get enough deliciousness into the cupcake and frosting... just fill it with more! Plus it's like a little surprise that no one but you knows about! Cupcakes have become even more exciting for me than I would have ever dreamed. 

These moist, extremely vanilla-y vanilla cupcakes are stuffed with a mixture of peanut butter and homemade coconut caramel sauce and topped with a fluffy chocolate frosting.

Cupcake Ingredients:

• 2 cups flour
• 1 cup raw sugar
• 1/2 teaspoon sea salt
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup soy milk
• 1/2 cup vegan butter, melted
• 1 tablespoon white vinegar 
• 3 tablespoons vanilla extract

Filling Ingredients:

• 3/4 cup peanut butter
• 1/2 cup vegan caramel syrup (I used my coconut caramel recipe and changed the coconut cream from 2 1/4 cups to 3 cups)

Frosting Ingredients:

• 1/2 cup vegan shortening 
• 1 cup cocoa powder
• 1 teaspoon vanilla extract
• 4 cups powdered sugar
• 1/4 cup soy milk (more or less depending on desired consistency)

Cupcake Preparation:

1. Preheat oven to 350 degrees
2. Line or grease 12 cupcake tins
3. In a stand mixer, put all of the dry cupcake ingredients into mixing bowl. Allow to mix on the slowest speed while preparing wet ingredients
4. In a separate bowl, combine all of the wet ingredients.
5. While still on the slowest speed, add wet ingredient mixture into dry ingredients. Mix until fully combined while being careful not to overmix.
6. Split batter between the prepared 12 cupcake tins.
7. Bake for 18-20 minutes until top of cupcakes spring back when lightly touched.
8. Allow cupcakes to cool completely before filling.

Filling Preparation:

1. In stand mixer, put peanut butter and caramel sauce into mixing bowl.
2. mix on lowest speed until completely combined.
3. Turn mixer on high speed for 3 minutes.
4. Put into refrigerator until needed.

Frosting Preparation:

1. In stand mixer, beat shortening for 3 minutes on a medium speed to smooth it out. Turn to lowest speed.
2. While still beating, add the vanilla extract.
3. While still on lowest speed, add cocoa powder.
4. Add about an 1/8 cup of the soymilk.
5. Slowly add powdered sugar. (Make sure you don't add it too fast, or you're going to make a mess!)
6. Add remaining soymilk, 1 tablespoon at a time, until you've reached your desired consistency. (Feel free to add more or less!) When you've finished adding the soymilk, turn the mixer to a high speed and beat for 5 minutes to fluff the frosting.

Assembly:

1. Core cupcakes after they have cooled completely. Save the centers!
2. Use a small spoon to fill cupcakes. (Put a small amount of filling on the spoon, using your finger or another spoon, stuff the filling into the cupcake.
3. Put centers back into cupcakes to keep the filling in.
4. Frost the cupcakes using a piping bag or knife!

Enjoy!!

Chewy Coconut Caramels

Caramel. Is. Awesome. I love caramel so much. (If you haven't noticed by now, I am obsessed with dessert.) I like to make a batch of this to have on hand in case I want to use it to make another dessert. Or just eat a bunch when no one is looking...

There are a few really important things to remember when making caramel.

1. Stirring is BAD.

2. Burning is BAD. 

3. Caramel is totally worth it!!

Caramel is really not difficult to make-- it just takes patience. Good luck! 

Ingredients:

• 3 cups sugar
• 1/2 cup corn syrup
• 1/2 cup water
• 2 1/4 cups coconut cream (I used trader joe's extra thick and rich coconut cream)
• 8 tablespoons earth balance vegan buttery stick
• 1 teaspoon sea salt
• 1 tablespoon vanilla extract

Preparation:

1. Line an 8x8 with parchment paper. I would recommend lightly buttering the paper so the caramel is easier to remove. Set aside.  
2. In a small saucepan, melt the butter into the coconut cream. Stir the whole time this is cooking (it shouldn't take long, I promise!) Once the butter is fully melted, turn the heat off. 
3. Mix in the sea salt. (Let this mixture cool to room temperature while you're preparing the sugar mixture. Having the coconut milk mixture at room temperature will help it splatter less when you add it to the hot sugar.)
4. In a large saucepan (I use a 6 quart pot because hot sugar makes me nervous) blend the water, corn syrup, and sugar. The mixture will resemble wet sand when fully mixed.
5. Take a paper towel, or clean cloth, and wipe down the sides of the pot so no sugar is above the top of the mixture. Insert a candy thermometer. I use a digital thermometer and set the alert temperature to 320 before inserting. 
6. Place pot on stove and turn the heat on medium.
7. If you're anything like me... the next few minutes are going to be painfully nerve wracking... but even so... DO NOT STIR. No matter how badly you want to-- no convincing yourself that one stir, swirl, or wiggle won't hurt. It will. Leave it be until the temperature reaches 320 degrees.
8. Once it reaches 320 degrees, remove from heat. (If heated past 320, it is likely that the sugar mixture will burn.)
9. Carefully whisk in the coconut milk mixture. Stop stirring as soon as the milk mixture is fully incorporated.
10. Put pot back on medium heat.
11. Heat the mixture until it reaches 250 degrees. (Once again-- NO STIRRING. I know... it's painful!)
12. Remove pot from heat, and quickly whisk in the vanilla. (you can omit the vanilla if you'd like)
13. Immediately pour into pre-lined baking pan. 
14. You can sprinkle extra sea salt on top if you like your caramel extra salty.
15. Let cool for a minimum of 3 hours UNCOVERED. (if you cover it, it'll most likely crystallize because you're locking the moisture in. Trust me, I learned the hard way... more times than I would like to admit.)
16. Once it is cooled, cut it into pieces of your desired size.
17. Store in refrigerator. (put parchment paper between the layers so it doesn't stick!)

Enjoy!!

Coconut Peanut Butter Cookies with Chocolate Chips

Coconut. Peanut butter. Chocolate. Could you possibly ask for more?! (Well, if you said yes, you might need to find something else to bake!) These cookies are overloaded with chocolate and I find that the coconut oil brings out the taste of the peanut butter. These are more of a 'melt in your mouth' cookie than a classic chewy chocolate chip cookie, but I love variety! 

Vegan baking doesn't have to be boring and tasteless-- I swear!!

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Cookie Ingredients:

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• 1 cup creamy peanut butter
• 1/2 cup melted coconut oil
• 1/3 cup vegan shortening
• 1 cup firmly packed brown sugar
• 1 tablespoon vanilla extract
• 1/4 cup applesauce
• 2 1/2 cups flour (I like to have a firmer dough, so sometimes I add a little more depending)
• 1 teaspoon baking soda
• 3/4 teaspoon sea salt
• 3 cups vegan chocolate chips

Preparing the Cookies:

1. Preheat the oven to 350 degrees
2. Line a baking sheet with parchment paper or foil. You won't have to grease them. (I use two so I can let the first pan cool while the second bakes)
3. In a stand mixer, add peanut butter, coconut oil and shortening. Mix on low speed until combined. Turn mixer off.
4. Add brown sugar and mix on medium speed for 3 minutes.
5. Turn mixer to low speed. Add vanilla, applesauce and mix until all of the ingredients until all are fully incorporated. 
6. In a separate bowl mix flour, baking soda, and salt. 
7. While mixer is still on low speed, add flour mixture 1/4 cup at a time until all of it is added. (This will help it mix in more evenly, and make less of a mess!)
8. Mix in chocolate chips. (I usually do this with a wooden spoon because I feel like it more evenly spreads the chocolate chips. It might be all in my head, so feel free to use the stand mixer on a low speed.)
9. Take about 1/4 cups dough (more or less, depending how large you want your cookies) and form a ball, press it slightly to flatten dough, and put on baking sheet. Keep dough about 3 inches apart.  Repeat until baking sheet is full.
10.  Bake each sheet for 11-13 minutes. (if you have adjusted the size of your dough balls, remember to adjust the bake time!)
11. Remove from oven and let cool for at least 5 minutes before removing from the baking sheet.
12. Repeat until all of the dough is baked!

Enjoy!!