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Chocolate stuffed dates – vegan & gluten free

Chocolate covered stuffed dates

This recipe has changed my life. Seriously – these are perfect for those afternoon (or morning) sweet cravings and the best part is, they are so insanely simple.

Despite only containing three simple ingredients, these stuffed dates coated in chocolate turn into the most delicious caramel-y gooey treat when stored in the freezer. Game changer, honestly!

Make in batches and store for a treat any time of day.

Recipe makes 8 stuffed dates – gluten free, dairy free and vegan.

Ingredients 

1 pack of medjool dates – ideally 8 or more to a pack

A small jar/tub of peanut butter (I prefer crunchy but you can go smooth too!)

75g dark chocolate (make sure this is dairy free if you follow a dairy free diet. NB some of the dairy free milk alternatives don’t melt too well, I find dark chocolate works better)

For toppings:

Sea salt – optional

Chilli flakes – optional

Crushed almonds – optional

Desiccated coconut – optional

Method

  1. Carefully cut down the middle of each date, making sure you don’t cut all the way through and remove the pip in the middle. Repeat for all the dates.

Chocolate covered stuffed dates | A Belly Full Of | A Belly Full of Food| Bryony Hopkins |

2. Take a teaspoon and carefully spoon a teaspoon of peanut butter into every single date. It’s okay if it spills out the top a little, but try to make it even.

Chocolate covered stuffed dates | A Belly Full Of | A Belly Full of Food| Bryony Hopkins |

3. Melt your dark chocolate in the microwave in short bursts so it doesn’t curdle, or alternatively melt in a bowl over a pan of boiling water.

4. Roll your peanut butter stuffed dates in the dark chocolate until they are fully covered, and repeat for every single one.

Chocolate covered stuffed dates | A Belly Full Of | A Belly Full of Food| Bryony Hopkins |

5. Toppings are optional – sea salt adds a great contrast to the toffee gooey ness, chilli adds a great kick if you’re a fan of chilli chocolate and almonds/coconut add a extra bite.

6. Now put them in a plastic container and store in the freezer for about 2-3 hours.

7. Keep in freezer and eat at your hearts content!

Enjoy!

Bryony Hopkins A Belly Full of Food www.abellyfullof.com

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Insanely easy vegan truffles

With easter round the corner, I’m sharing a super simple recipe for vegan and gluten free chocolate truffles. They are sooooo delicious and decadent and the best part is, you can customise them to your taste! This recipe makes around 20-25 truffles and they keep in an airtight container for weeks! Make ahead and it makes a perfect easter treat <3

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INGREDIENTS

For the truffles:

  • 300g dairy-free dark chocolate
  • 3 tablespoons coconut oil
  • 240ml light coconut milk
  • Teaspoon of peppermint/orange/vanilla/almond/coffee extract (I personally love peppermint flavour!)

For the topping:

  • Cacao or carob powder
  • Desiccated coconut
  • Chopped up nuts

 METHOD
1. Break the chocolate up into little pieces in a large bowl. Add the coconut oil and coconut milk to the bowl. Mix together and transfer to a saucepan. Heat the mixture on a low heat, until the chocolate is fully melted and combined with the coconut oil and coconut milk.
2. Remove the warm mixture of coconut milk, coconut oil and chocolate from the stove and transfer back into the bowl.  Add your desired extract and gently mix together.

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It doesn’t matter if they are random shapes and sizes – adds character!

3. Leave the mixture to stand and cool down for at least 30 minutes to an hour – until it is completely cool.
4. Cover the bowl in cling wrap and transfer to the fridge. Leave to cool for four hours – or even overnight.
5. When the mixture is nearly set, remove from the fridge. If it’s been in overnight, you may have to allow the mixture to warm for 15-20 minutes.
6. Now the fun part! Get yourself a few bowls and fill with your desired toppings. Use a teaspoon to scoop small amounts of the chocolate truffle mixture and roll them into balls in your hands. Now roll them in your favourite toppings! I personally love cacao powder, chopped nuts and desiccated coconut.
7. Repeat until your mixture is finished! Store the truffles in an airtight container in the fridge and enjoy after a dinner… or even with a cup of tea! 🙂
Really would love to hear what you think of these! Get in touch 🙂 I’m on Twitter @BryonyEHopkins or Instagram @abellyfullofbryony.
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