Episode 7! The Berlin Belly Podcast is back! This week I met up with Sophia Hoffmann at her new office in Blogfabrik: Sophia is a vegan chef, cookbook author (“Sophia’s Vegane Welt”) journalist and food blogger in Berlin. Listen in to Sophia’s insight into being a vegan chef, what she’ll be cooking for vegan Christmas dinner this year, her advice if you’re thinking about switching to vegan food, what it’s like to be part of Blogfabrik in Berlin – and lots more!
You can buy the “Sophia’s Vegane Welt” cookbook and Sophia’s aprons from her website here (German):
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.
Since it was a friend’s birthday this week, I thought of making a tart, instead of dividing up the base into truffles.
1 cup oats
1 cup dates, pitted and chopped
2 tbsp raw kakao or good quality kakao
Edible flowers (calendula, nasturtium, borage)
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.