First of all, let’s get it all out of our system…
Ya, ya… I know.
Vegan = extreme
Vegan = hippie
Vegan = weird
Vegan = BLECH!
Except… what if it’s not? What if I told you vegan not only is NOT blech it’s also really, really good. Really.
Let’s forget for a second that it’s obviously THE kindest diet to the planet & to animals, what if it was also yummy? I bet you’d get on board, right.
Okay, maybe not…
After reading The Kind Diet by Alicia Silverstone, I ate vegan for a few weeks. I’m not going to lie… it was difficult. In the end I found it overwhelming trying to find alternatives for dairy & eggs. And at the same time I was constantly worrying about my health. (Although you always should be careful to get all your nutrients, it’s even more important when you eat a vegan diet.)
In the end, I don’t think it was for me. So while I have a huge amount of respect for those able to live a vegan lifestyle, I now happily eat organic dairy & egg products knowing that organic certification usually includes humane animal treatment.
That doesn’t mean that I won’t ever eat vegan food. A lot of it is yummy, ESPECIALLY if it’s prepared for me like it is at The Table – a vegetarian buffet-style restaurant here in Ottawa. Mmm… my favorite!
Which brings me to…. ta-daaaaaaa!
I got hooked on these at The Table where I have been known to top them with a bit of organic whipped cream & berries (OMG… face of GOD!), but they’re just as good plain. After hunting for a recipe that I thought would replicate them, I finally found one and am happy to report that they are almost exactly the same thing.
These little chocolate bites are a little different from your typical brownie. They are not as sweet, nor are they as doughy, but they are delicious. When I was making them, I got a bit creative and started rolling them in coconut & chopped nuts. They kind of ended up looking like somewhere between a Timbit & a truffle. Mmm……. truffles!
The best part about this recipe is that it’s perfect for the summer since it’s no cook.
- 8-12 dates, soaked in 1/2 cup of warm water
- 1 cup of walnuts
- 1/2 cup of cocoa & 1/2 cup of carob OR 1 cup of either one
- 2 tsp of agave syrup
- 1/8 cup of shredded coconut
- Process coconut & walnuts in a food processor until they are a fine texture (coarser than sand)
- Add cocoa/carob & dates (with water) & process until blended. You want the consistency of the mixture to be similar to cookie dough. It should clump together into a big ball in your food processor when it’s perfect. If the mixture is too dry, add water gradually. If mixture is too wet, add more nuts or coconut.
- Roll dough into 1 inch balls & coat in either crushed peanuts, shredded coconut, cocoa, sugar, etc. etc. etc. or leave plain.
- Refrigerate in an air-tight container.
Don’t knock’em till you try them!
ps. I think The Table uses all carob powder, which is what I’ll try next time. Seriously…. SO GOOD!