Chocolate-Covered Coconut Balls

Nov11

To make up for the ick factor in yesterday’s post, today I bring to you something truly delicious: chocolate-covered coconut balls. It’s gonna tickle your taste buds, promise.

I was inspired by Chocolate-Covered Katie’s Coconut Butter Melties when making these. However, unlike Katie the queen of coconut butter, the white powdery stuff on it’s own just doesn’t do it for me; in a word: meh. Its buttery bite is so overwhelming it gives me the thirsties like no other. Not wanting to waste a ridiculously expensive jar of the white gold (10 bucks ain’t no laughin’ matter chil’), I deemed sweetener intervention necessary. Don’t become a baker damsel in distress; fall back to the golden rule toujours toujours: when in doubt, add chocolate.

These are a snap to make and infinitely adaptable to whatever sweeteners you have on hand. They have a delicate tropical flavor that reminds me vaguely of a Mounds bar without the unpronounceable chemicals and animal gook. The melted chocolate coating does its job as–suurprise!–chocolate; you could knock me over with a feather.

Coconut haters in the back, don’t hide! Make these with any other nut butter (mmmm can you say chocolate peanut butter make-out time?) and you’re good to go; just be sure to use less sweetener. I left some of mine un-chocolate covered partially because I ran out of melted chocolate (and was too time-crunched to melt more) and partially because I like them plain jane. Try them nakie at least once to see if your taste buds dig it too.

Chocolate-Covered Coconut Balls

1 1/2 cups coconut butter (available at Whole Foods)
2-3 T apple butter
1-2 T real maple syrup- no fake stuff I beg you
3/4-1 cup semisweet chocolate chips (or any other semisweet dark chocolate)

*These measurements are totally unnecessary as I usually eyeball the ingredients and get on with my life.

Cream together coconut butter, 1 T apple butter, and 1 T maple syrup in a small bowel. Mix thoroughly and taste test. If desired, add an extra 1-2 T of apple butter and 1/2-1 T maple syrup. I like these very sweet so I used the full 3 T of apple butter and 1 1/2 T of maple syrup. Form the mixture into small balls, about a tablespoon each. Place coconut balls on a parchment paper-lined cookie sheet and place in the fridge for at least 15 minutes.

Next, melt your chocolate. I melted the chips in my fancy new stainless steel sauce pan on low heat, but you could also use a double broiler or in short intervals on low heat in the microwave.

The coconut balls should be fairly solid by now so take them out of the fridge. Working quick as can be, dip them in the melted chocolate until fully covered. Don’t worry if you can’t coat them completely because they’ll still be delicious albeit a little ugly (no shame in that). Put in the fridge to set for at least 15 minutes, 10 minutes for the truly impatient. Pop in mouth and devour in bliss!

Product Review: Tempt Coffee Biscotti Non-Dairy Frozen Dessert

Nov2

When it comes to vegan ice cream, there’s so many options it’s often overwhelming when perusing the Whole Foods frozen foods aisle. My sense of vegan exploration propels me to try new flavors, but eventually the pragmatist in me simply scans the shelves for the one on sale. Sadly, the latest and greatest in “non-dairy frozen dessert” never seem to be on sale. C’est la vie.

That’s where Tempt Coffee Biscotti Non-Dairy Frozen Dessert comes in. I’ve been in quite the love affair with the Tempt Chocolate Fudge flavor for many moons. Its rich fudgey goodness is the pinnacle of chocolate ice cream decadence. Although our relationship hit a rocky bump when I had a short fling with a coconut milk-based ice cream, things are on the up and up. That’s why it pains me greatly to say that Chocolate Fudge has some new competition in town: Coffee Biscotti has stolen my heart.

This flavor has the intense richness I’ve come to associate with hemp milk based ice creams and, as an added bonus, yummy little tokens of chocolate coffee biscotti sprinkled throughout. I’ve never before had a particular affinity for biscotti, but I can now confidently say I’m pro-biscotti all the way. The t-shirts are coming on Monday.

Be assured that the Starbucks-addicted person in your life will appreciate this. The coffee flavor is not overwhelming, juuuuust right. With a smooth creamy texture, it’s not quite like dairy ice cream but fantastic on its own standards.

This is the dessert destined for those nights where you want to lay on the couch all sloth-like, eat embarrassing amounts of fatty food, and forget all those pesky responsibilities and the skinny jeans calling. I myself meant to photograph it in a proper bowel, but why dirty a perfectly clean bowel when there’s a spoon handy, ya’knowwhui’msayun?

It is a pathetic little excuse of a carton, but I managed to restrain my gluttony and get 4 servings out of it. Admittedly, it wasn’t what I would call cheap, but at least a dollar cheaper than my favorite coconut milk brand. I figure that if I’m going to spend money on something, it might as well be on quality food. Good health and all that (she says as she eats the sugar-filled ice cream).

I’m thinking next time I might have to buy both the Chocolate Fudge and Coffee Biscotti flavors and really go to town. I can only imagine the yum factor…

I’m not dead, promise!

Dec13

If I had any regular readers since starting my blog, I’m sure I’ve all but lost them now. I am a lazy ass when it comes to blogging, not gonna lie. Ignoring my little MuffinTopped for a month… it’s pretty bad. I’ve just been crunched for time lately with school, travel plans, and work. Finals week has finally arrived. But really, I know that you don’t care about my excuses.

I must say, today has been simply splendid. I spent most of the morning sleeping in, which was a nice change. Finished my Statistics take-home final and spent some quality time with my friend Erika watching French movies and discussing our plans to visit Paris in Janury. Plus, this rain gives me a nice excuse to lounge around my apartment all day in my fuzzy sweats, drinking chai tea and watching The Office.

The cold weather lately has left me craving stew and other warm savory foods that stick to your ribs (in a good way). I’ve made this eggplant stew a few times, always altering it according to my fancy or what veggies/beans happen to be in the fridge at the time. The base is basically roasted eggplant, roasted garlic, and a little bit of veggie broth as needed. Then I add in whatever, this particular time sauteed carrots, potatoes, jalapenos, and bellpeppers; chickpeas; and lentils. Then I spice the hell out of it with tons of cumin and cayenne and anything else that looks good. It’s fairly simple to make, but extremely satisfying.

Not very pretty, but damn tasty.

Here’s some other food randoms I’ve photographed lately:

Basic pancakes with EB and (real) maple syrup. I made pumpkin pancakes the other day, but neglected to take pics.

Mmm look at that melty Earth Balance and maple syrup...

Finally… muffins! These little babies are Pumpkin Bran muffins w/added walnuts from Isa Chandra Moskowitz’s Vegan Brunch. Highly recommended book- everything I’ve made from it has turned out scrumptious and these muffins were no exception. My roommates loved them (“It’s like they’re from a bakery.”)

My apologies for the horrible pictures. No natural lighting is a problem.

A fairly simple teriyaki veggie stir fry with toasted sesame seeds on top. Lately I’ve been working on creating the perfect teriyaki and I think I’m getting close. More details when I’m finally happy with it…

A lemon poppyseed cookie that I always end up getting whenever I visit my local health food store (in the Orange Circle). I have no self-control when it comes to vegan cookies!