Regular readers of my little blog will know that I’m not a huge fan of cooking, but as we’d planned to make our own New Year’s Eve feast, Phil and I wanted a homemade pudding from scratch. Phil received the Lucy Bee Coconut oil cookbook for Christmas and we saw a delicious looking raw chocolate cheesecake recipe and decided to give it a try.
The great thing about this cookbook is not only that it’s full of healthy recipes, but all the recipes are clearly labeled as to whether they are gluten free, wheat free, dairy free, lactose free, vegetarian or vegan. Lots of the non-vegan recipes can be veganised so it’s well worth getting if you’re interested in cooking with coconut oil more. There are also a few beauty recipes so you can make your body scrub, among other things.
The recipe is easy and straightforward to follow. The only difficulty I had was blitzing the cashew nuts after soaking because I don’t have a food processor but we managed to create a cashew butter, even it meant sacrificing my hand blender! Once you’ve made the cheesecake, you have to put it in the freezer, which is easy enough. The recipe says you need to take it out of the freezer for 10 minutes before serving, but I found this wasn’t long enough by any stretch. We found it needed to be out of the freezer for a good hour before it was defrosted enough to cut and then it needed a little bit longer before we could eat it. Instead of serving it with creme fraiche, we used Oatly cream, which I received in my Archie Browns hamper. It’s so good. You wouldn’t notice the difference between it and regular cream. The cheesecake keeps well, and we’ve still got a few slices left. As it’s full of natural goodness, even if you’re detoxing, you can allow yourself this!
On Saturday, Phil went to Witney to have a mooch about Rapture record store. While he was there, he popped into Beanbag Natural Health shop and bought me loads of vegan goodies. One of the best things was this amazing vegan chocolate bar, which as a new vegan, is simply out of this world.
(Apologies for the crap pic – it was late and the rugby was on!) Chocolate and hazelnut bars have always been a favourite of mine and the Vego bar means it will remain so. Some vegan chocolates are okay, but lack the creaminess you get with regular chocolate. This has not such problem. It’s the closest taste to regular chocolate I’ve had so far. Plus, it’s fair-trade, so ticks my ethical boxes too. (Oreos, you really need to sort your ethical shit out, m’kay?) I had the mini bar, but don’t be fooled by the name. The mini bar is almost a bit much in one sitting, as it’s quite a chunky bar, but I struggled on through, with a delicious glass of Terreo Malbec vegan wine from Ocado to wash it down with. Delicious!
The lovely people at Lindt have sent me two, yes two, lovely Easter Eggs. So I’ve decided to spread the chocolatey love and have a giveaway, giving two readers a chance to win one each.
For me, nothing says Easter like seeing the little Golden Bunnies in shops, with their little red bows & bells. Each egg comes with plenty of Easter Chocolate for you to enjoy too!
There are 5 ways to enter:
1) Comment below telling me what you enjoy most about Easter.
2) Tweet this “Win a Lindt Easter Egg on @craftychai’s blog #giveaway”, then comment here with your twitter username.
3) Like A Crafty Chai on Facebook
4) Share the giveaway on Facebook
5) Subscribe to A Crafty Chai RSS feed and comment here when you have!
The giveaway closes 12pm on Sunday 24th March 2013 and it is only open to UK residents. I’ll pick the winners at random during the afternoon of Sunday 24th March & will post the prizes out by Tuesday 26th March.
Good luck everyone!
This competition is now closed
A little while ago I received an early Christmas present from my friend Alissa. Oreo truffles. To say they were delicious would be an understatement. There are no words to describe their deliciousness. At first bite I couldn’t tell that they were made with oreos. But then came that delicious & unmistakable Oreo taste. Needless to say they didn’t last long in the Crafty Chai household.
The lovely Alissa, along with being a truffle-making genius, writes her own blog called The Pescetonian. This is where she writes reviews of places she eats and puts her recipes for the world to enjoy. After eating the oreo truffles, I hoped she put the recipe up so that I could give them a whirl and impress friends and family over the festive period. I wasn’t disappointed and neither were they. Alissa’s recipe is easy to follow & I really liked the stage by stage pictures so that I knew I was doing it right.
I didn’t use white chocolate because the people I was making them for aren’t fans of it so stuck with milk & dark chocolate. A few of them watched me make them (no pressure!) & were a bit freaked out by the mixture of oreos and cream cheese but all of that attitude disappeared when they tasted them! I used edible glitter & edible stars for the decoration as I didn’t have much chocolate left for decorating. These are fantastic little truffles that are easy to make, look very impressive and taste amazing. You won’t be disappointed! x