Double Chocolate Truffle Muffins

This muffin idea struck me in the brain this morning while I was eating a vegan chocolate truffle for breakfast. I was pondering two equally puzzling questions, first “how could this possibly get any more delicious?”, and second, “how can I convince people it’s acceptable to eat truffles for breakfast?” Turns out muffins was the answer to both.

You see, if you want something to be more delicious, you simply add more chocolate. The amount of deliciousness is equivalent to the amount of chocolate: more chocolate, more delicious. The only thing better than chocolate is chocolate within chocolate. Double chocolate.

I’ve already made Double Chocolate Chunk Cookies. I’m fearful this whole ‘chocolate within chocolate’ idea could get out of control and I’ll wind up with some outrageous dessert called the Quadruple Chocolate Chip Chunk Brownie Cake Pie Mousse Muffin Cupcake Ice Cream Bar. With chocolate sauce. Wow, seriously, that actually sounds crazy good. It’d be like Inception, chocolate style. Once you get to a fourth level of chocolate it’s just complete chaos.

The great thing about these muffins is that they don’t contain butter, white flour, white sugar, or eggs, but you knew that, right? They’re completely vegan and not something you have to feel guilty about eating. While I do consider them dessert, I’d describe them as more bread-like than cake-like, and they’re not overly sweet. The only thing I’ll change when I make these again is that I’ll make them smaller; they were simply massive!

Double Chocolate Truffle Muffins
Makes 12 muffins

1/2 cup warm water
3 T ground flax meal
2/3 cup non-dairy milk
1/2 tsp apple cider vinegar
3 cups whole wheat pastry flour
1/3 cup sucanat (if you don’t have any, substitute with another dry sweetener)
1 t pure stevia powder (I use Stevita)
1/2 cup cocoa powder
1 T + 1 tsp baking powder
1/4 tsp salt
2/3 cup strong coffee
1/2 cup coconut oil, melted
1/2 cup unsweetened applesauce
12 2-inch Vegan Chocolate Truffles (recipe found here)

Instructions:

First, make your truffles but don’t cover them in any toppings. Leave them plain and put them in the freezer to set. Combine the ground flax meal with the warm water, whisk thoroughly, and put in the fridge. Combine the milk and vinegar and let them mingle for a while until they’re good and curdled. Appetizing!

While those set, combine the dry ingredients. Preheat the oven to 350 degrees. Add the hot coffee to the milk and vinegar and whisk furiously for about 30 seconds. Then add the melted coconut oil, vanilla, applesauce, and flax egg mixture and stir vigorously again. Now add the wet mixture to the dry mixture and beat with all your might for as long as your arm will allow, at least 1 – 2 minutes. This allows the batter to aerate and the muffins to rise well.

Spray your muffin pans with oil and scoop some batter into the bottom of each section. Set a truffle in the center and cover with batter.

Truffles covered in chocolate batter…yeah, it’s up to you whether or not you want to keep going at this point. I mean, I could honestly call it a day and be in heaven just eating this stuff with a spoon. Batter lovers, unite! Bakers, keep reading.

Put your muffins in the oven and let them bake for about 35 minutes. Oh my, look how puffy! And all without eggs. It’s a miracle!

I liked that cute one with the mohawk. However, I promptly gave him a haircut…with my teeth.

Let them cool for about 10 minutes, then top with whipped or coconut cream while the muffins are still warm so everything gets all melty and drippy and delicious. Sprinkle with some more cocoa powder for ultimate truffliness (I realize I’ve been creating words left and right; clearly, it’s one of my many gifts). Good grief, just look at them. You know you wanna slurp that up. I certainly did and was just the right amount of sticky and happy when the photo shoot was over. Then I sliced one of those bad boys open and poured hot coffee on it. It was a great idea. Apparently today is a great day for ideas.

Oh, gooey truffle center, you make my heart all a-flutter. I’m now certain that truffles were made to go inside muffins, we just never knew it until now. You’re welcome.

~ Becky, a skinnyfat girl

Vegan Chocolate Truffles

I’m a girl who worships chocolate, enjoys fancy dinners, and is head-over-heels in love. Funny thing is, I couldn’t care less about Valentine’s Day.

No, really!

When I want chocolate, I eat it. When I want a fancy dinner, I make it. And when I want to celebrate love, well…I do. Every day of my life is a celebration of love in one way or another.

However, this Valentine’s Day is different. Special. Because this year I have a new love: you! That’s right, I wanted to make you guys something really special this year to show you how much I appreciate you as readers. Something chocolate. And creamy.

Fine, I’m totally lying. It sounded nice and everything, but who am I kidding? This is my Valentine’s Day gift to me! Sure, you guys get a recipe, but it’s really only a couple of pictures and words on a page; I’m the one with truffles in my freezer! Twelve of them, to be exact (originally 14), and I’m going to eat every single one all by myself. The hubs will never know they’re in there. In his experience, the freezer only holds boring things like vegetable stock and edamame beans. He’s got no need for those things, meaning he won’t open the freezer, meaning these smooth, silky, chocolately, melt-in-your-mouth truffles are all mine!

I love Valentine’s Day.

Vegan Chocolate Truffles
Makes 12 – 14 2-inch truffles

4 squares (4 ounces) unsweetened baker’s chocolate
The thick top half of a can of full-fat coconut milk
3 T agave (or more if desired)
1/2 t vanilla
1 T coconut oil
Few grinds of sea salt, to tase
Shredded coconut/chopped nuts/cocoa powder

Important Note: Only use full-fat canned coconut milk that has been sitting, unmoved, untouched, and unshaken for several days. I recommend a week or so. I had great results with this recipe, but two friends both ended up with super melty chocolate that never hardened. The difference was that they had just bought theirs, while mine had been sitting in the cabinet for 2 weeks! This time allows the thick cream to separate from thin milk. When adding the cream to the recipe, scoop it out of the can, do NOT pour (you don’t want to mix in any of the thin milk).

Other note: You can use 4 ounces of semi-sweet or 60% chocolate chips, though the chocolate flavor will not be as intense as the unsweetened baking squares and there will also be added sugar, so keep that in mind. As written, the chocolate taste is quite strong, so if you’re not a fan of strong chocolate you may even want to use milk chocolate.

1. Melt the chocolate squares in a pan on the stovetop on very low heat. When the chocolate is completely melted, scoop out the top half of the can of coconut milk into the pan and stir gently until completely mixed.

2. Add the agave, vanilla, coconut oil, and salt and stir thoroughly. Continue to stir over low heat until completely smooth. Scrape the chocolate into a bowl and put in the freezer for 3o minutes.

3. Remove the chocolate from the freezer – it will be hard enough to form into a ball and soft enough to, well, form into a ball! If you leave it out for too long it may start to stick to your hands, in which case you can put it back in the freezer for a few minutes. Form the chocolate into balls, approximately 2 inches in diameter.

 4. Fill a bowl with shredded coconut, nuts, or cocoa powder. Roll the balls of chocolate in the coconut or other toppings until completely covered.

You’re done! Store the truffles in the freezer – I promise they will stay soft and creamy! And despite all of the coconut ingredients, the chocolate itselft has no coconut flavor whatsoever, so you can cover your truffles with whatever toppings you like. I chose shredded coconut because a. I’m an addict, and b. that’s pretty much all I had in the house.

Enjoy an intense chocolate experience! You may even feel generous enough to share these with a loved one. I definitely encourage the truffle-sharing; these are made with whole, healthy ingredients but they SHO AIN’T low calorie. Indulge in one or two but don’t get carried away. I am all about love on Valentines Day, but not love handles.

Have a great holiday, folks! Don’t forget to share the love!

~ Becky, a skinnyfat girl

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