Make Your Own: Chocolate Truffles, Chocolate Tart

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Dates and oats. Oats and dates. Dates and oats and figs and dark chocolate and coconut and and and.

These chocolate truffles are probably my favourite thing to make ever – I make them every week, keep them in the fridge to have with a coffee, or to give away as a gift.

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Since it was a friend’s birthday this week, I thought of making a tart, instead of dividing up the base into truffles.

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1 cup oats
1 cup dates, pitted and chopped
2 tbsp raw kakao or good quality kakao
1 fig
Edible flowers (calendula, nasturtium, borage)
dark chocolate
coconut milk

Soak dates in a few tablespoons of hot water overnight, or at least a half an hour before blending. You can skip that step if you use Medjool dates.

    • Mix up the oats, dates, and kakao well
    • Blend for a minute or two until you have a smooth paste. If mix is a bit dry, add a tablespoon of water at a time – you can’t reverse this step so add extra liquid only a tiny bit at a time.

If making truffles, spoon out a ball of the paste, roll it in your hands and roll the ball in your topping (I love desiccated coconut for this).

If making a flat tart, place a scone cutter in the desired size on a piece of greaseproof paper, and fill the paste inside. Smooth over the top with a spoon as much as you can. Pop it in the freezer for a few minutes.

    • Melt dark chocolate in a bainmarie
    • Once melted, add 2 tablespoons coconut milk (this means the chocolate covering will be more of of a softer ganache, instead of a hard chocolate covering which is difficult to cut)
    • Take date base out of the freezer (if making the tart)
    • Slather chocolate ganache all over the date base / truffles
    • Add fruit, edible flowers, figs, or nuts and seeds as a topping
    • Leave in the fridge to cool

Keep in an airtight container for a few days. They probably won’t last that long though 🙂

These truffles have dark chocolate drizzled over them (no added coconut milk). You can see the chocolate covering is much more dribbly and thin. It’s alright for the truffles because they are bite size and you don’t need to cut them, but I advise making the softer ganache for a tart. Ok! Ok.



Oat Loaf for Lazy Oafs

It’s the weekend. Can’t be arsed with kneading dough for 10 minutes but still want a freshly baked vehicle for your butter / gooey egg / cheese?

Step right up: OAT LOAF. Made of the simple things in life: oats, and yogurt.

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Also: technically oats are gluten free. Buy a package which states gluten free, and use gluten free baking soda to fully ensure the gluten free-ness.

500g oats
500 ml natural yogurt
2 tspns baking soda
1 tspn salt
2 tblspns olive oil
Sunflower seeds

Preheat oven to 180ish C

When you’re measuring out ingredients increase the effortless level and use the 500ml yogurt tub to measure out 2 tubs of oats. None of this weighing malarkey. I toasted the garlic in the olive oil first, and but you can skip if you want. Add whatever herbs or seeds you prefer.

Mix dry ingredients in a bowl
Mix wet ingredients in a bowl
Add wet to dry and mix, in a lazy weekend fashion
Turn out into your loaf pan (I used a ceramic dish and lined it with baking paper)
Bake in the oven for 45 minutes. For the last 10 minutes, remove the loaf from the tin/dish and turn it upside down.

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Let it sit for about 10 minutes when it comes out of the oven: then you’ll be able to peel off the paper effortlessly, or take it out of it’s tin without sticking.

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Slather on your favourite toppings: avocado, gooey egg, goats cheese

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Oat loaf lazy oaf level: achieved.