Vegan Chocolate Truffles Recipe
2 tbsp of coconut oil
1 tbsp of syrup
2 tbsp of cocoa powder
1Add 2 tbsp of coconut oil and 1 tbsp of syrup to a bowl and whisk together
2Then add 2 tbsp of cocoa powder and whisk further
3Transfer to the freezer for 30 minutes
4Once solid, remove and use your fingers to mould into balls approximately 1 inch in size
5Roll the balls in cocoa powder
6Serve, and eat along side a nice hot cup of tea
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.