Easter candy

April 23, 2011 | 6 Comments »


IMG_2807

Every year around this time I think to myself ‘I should make my own Easter candy!’… and I never do. This year I finally got around to it. And boy am I glad I did!

The only Easter candy I really miss since going vegan is the chocolate covered marshmallow eggs and the coconut filled eggs. So when I spotted both recipes online I figured I’d give it a shot.

IMG_2813

IMG_2825

I followed this recipe for the chocolate covered marshmallow creme eggs. I used Ricemellow Creme and vegan butter in place of the marshmallow cream and regular butter. Then I did my best to shape them into eggs. Yes, there’s A LOT of sugar in them and they’re incredibly sweet, but it is candy after all. It’s not super gooey and marshmallowy like the stuff I used to buy way back in the day, but they’re still very yummy. I had the tummy ache to prove it hahaha.

IMG_2818

IMG_2822

My favorite of the two is definitely the coconut filled eggs. I used this recipe as a base. I really experimented on this one though. It was a lot of work and it gave me one heck of a headache, but it was well worth it. I’d seriously do it all over again just to enjoy one of these pieces of chocolate covered coconut heaven.

First things first. I had to make myself some vegan sweetened condensed milk. I followed this recipe. I used unsweetened coconut milk (not the canned stuff) so that it wouldn’t be overly sweet. Once I was finished making the condensed coconut milk I refrigerated it overnight. Believe me when I tell you, this condensed milk turned out wonderful and really added that extra something to the candy.

I didn’t add corn syrup and I toasted my coconut before combining with the liquid mixture. Toasted coconut makes a world of a difference! I also didn’t use a heat proof bowl. I just dumped the ingredients into a small pot with the heat on medium/low and kept a close eye on it. Lots and lots of whisking! After I added the toasted coconut to the liquid mixture I scooped out some of the mixture using a teaspoon and shaped it as best as I could and placed it on a plate lined with parchment paper. Then I popped them in the freezer until nice and firm. To get them coated in the chocolate I found it easier to stick a toothpick in the side and quickly (but easily) dip the coconut into the chocolate, allow the excess to drip off, place them back onto the plate lined with parchment paper and back into the freezer until the chocolate hardened. It sounds like a lot of work and it kind of is. But WELL worth it. Trust me! Just look at the inside! Look at that toasted coconut! It’s wonderful!

And so that’s what I’ve been up to. Hope you all have a wonderful Easter!

IMG_2809

Spicy power bars

April 4, 2011 | 2 Comments »


IMG_2792

A few days ago Jess from lianhua.nu shared this wonderful recipe for what turned out to be the best bars I’ve ever had. Not only are they vegan, but they’re also gluten free! After looking over the ingredients I knew I had to make it as soon as possible. I made a few changes though. I’m sure it didn’t need any changes, I just wanted to spruce it up a bit. Instead of using just cherries, I used a combination of cherries, cranberries and blueberries. I also added 1/4 tsp of almond extract, but I think next time around I’ll add 1 tsp vanilla and 1 tsp almond. Mine don’t look exactly like the original, but that’s because I don’t have the best food processor on the market. However, I still ended up with the most tastiest bar ever. Better than any store bought or homemade bar I’ve tried.

My Foodgawker Gallery My Healthy Aperture Gallery
Proud member of FoodBlogs Vegan MoFo