Quick and Easy Vegan No-Bake Blueberry Cheesecake (Raw Vegan)
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Place chocolate in a microwave-safe bowl and melt. Using two forks, dip each blueberry truffle into the chocolate and fully coat. Place on a parchment-lined cookie sheet to set. Repeat with each truffle, then place the cookie sheet in the freezer for at least 1 hour. —-Serves: 25 | Serving Size: 1 truffle. It’s 3 ingredients, dairy free, egg free, features healthy fats, avocado gives a fudge like texture, the chocolate is sugar free, the crushed berries pair well with the chocolate, they are perfect for any season, great for entertaining, and can easily be made in bulk!
Instructions. First, line a cookie sheet with parchment paper and set aside. Then, place cashews in food processor and mix until you’ve created a fine meal. Add in pitted dates, dried blueberries, salt, vanilla extract, and water and process for 2-3 minutes.
Combine the blueberries and sugar in a 2-quart pot and bring to a boil, then let simmer for 10 minutes, or until the blueberries thicken and break down a little. Remove from the heat. Let cool, then strain (save the juices to stir into vegan yogurt, pour over vegan ice cream, or mix with seltzer for a blueberry soda). The truffles turned out sooo good!
Rich and creamy packed with sweet blueberry flavor and a hint of tart lemon to make them refreshing! It paired so well with the intense dark chocolate coating! If you are in the mood for something sweet and delicious, make yourself a batch of these! Vegan Blueberry Lemon Truffles Makes 10 truffles. To fill each truffle with fruit, press your finger into the center to form a deep well.
Stick the blueberry inside, fold up the edges, and gently roll it between your palms. The less you roll, the less it’ll stick to your hands. Then place the truffles. In a small bowl, combine the water and cashews. Let soak for at least 2 hours or overnight at room temperature.
In a blender, blend the cashews and water at high. Ingredients. 9 oz. white chocolate-chopped into very small pieces. 5 Tablespoons unsalted butter-softened.
3 Tablespoons heavy cream. 1.2 oz. freeze dried blueberriespowdered (pulse FREEZE DRIED blueberries in a food processor or coffee grinder to make the powder) ¼ cup powdered sugar. Ingredients: 8 oz good quality dark chocolate (at least 60% cocoa) 1/4 tsp salt. 1/2 cup + 2 tbsp heavy cream. 3/4 cup dried blueberries, chopped finely.
1 tbsp honey. 2 tbsp unsalted butter, at room temperature. Unsweetened cocoa powder for rolling. These blueberry cheesecake truffles are as decadent as they get, as well as vegan and made entirely of whole foods that are as good for you as they are delicious.
Cashews, cacao and coconut butters yield their richness to these truffles and create a heavenly, buttery texture, while.
List of related literature:
|from Science in the Kitchen and the Art of Eating Well|
|from Tofu & Soymilk Production: A Craft and Technical Manual|
|from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine|
|from Vegan Under Pressure|
|from The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy|
|from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes|
|from History of the Soyfoods Movement Worldwide (1960s-2019): Extensively Annotated Bibliography and Sourcebook|
|from Herbal Formularies for Health Professionals, Volume 3: Endocrinology, including the Adrenal and Thyroid Systems, Metabolic Endocrinology, and the Reproductive Systems|
|from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine|
|from Fat for Fuel: A Revolutionary Diet to Combat Cancer, Boost Brain Power, and Increase Your Energy|