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Chocolate Truffles

vegan chocolate truffles recipe jay halford plant based cooking course

Recipe:

Chocolate Truffles

3-Ingredients Chocolate Truffles are perfect to have in the fridge for a little go-to chocolate to satisfy those little cravings. By using these you are satisfying them in the healthiest way you can, while still getting that chocolate fix.

Makes 8 truffles
Total Time: 48min
Plant based Cooking Course Jay Halford
Prep: 3min

Ingredients

Optional Toppings:

Method

  • Add the melted coconut oil and maple syrup to a Bain Marie and mix together
  • Slowly add each tbsp of cacao powder whisking until you have a smooth mix
  • Add a pinch of salt and mix in
  • Transfer to a bowl and place in the freezer for 45-60 minutes
  • Remove from the freezer (the mix should be fairly firm) and scoop out with a spoon into your hands and roll into balls
  • Choose a topping to cover it in
  • Place back in the freezer for 15-30 mins

Equipment needed:

A small saucepan, mixing bowl, spoon, fridge/freezer

Tips:

Try topping your truffles with either ground pistachios, cacao nibs (my favourite) or just cacao powder.

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Chocolate Truffles

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Vegan Snack Bars

vegan snack bars recipe jay halford plant based cooking course

Recipe:

Vegan Snack Bars

These vegan snack bars are the perfect plant-based snack! It’s naturally sweet, featuring oats, chia seeds, and pecans. Keep them in your fridge or freezer. You can batch make them so you always have them at hand!

Makes 14 bars
Total Time: 40min
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

Method

  • Preheat the oven to 160oc
  • Remove the pits from the dates with your fingers (they should come right out!). 
  • Place the dates in the food processor and process or pulse until they are mainly chopped and rough texture forms. Then add the remaining ingredients and process for a minute or so until a crumbly dough forms.
  • Line a baking tray with parchment paper. Dump the dough into the center of the parchment paper and use a rolling pin to roll it into a rectangle that is 6” x 10.5”. Cut the dough into 14 bars that are 1.5” x 3”.
  • Bake the bars for 30 minutes (this step helps to make the texture drier and less sticky). Cool the bars to room temperature, then store refrigerated in a sealed container between sheets of wax paper.

Equipment needed:

Oven, food processor, baking tray, knife

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Vegan Snack Bars

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Seeded Crackers

vegan seeded crackers recipe jay halford plant based cooking course

Recipe:

Seeded Crackers

A really simple recipe with a really good result, these crackers make an awesome dipping and scooping tool for houmous and other kinds of dip. They are also great as a general cracker and can be served with soups and other dishes as a healthier alternative to bread.

Makes 2 trays of 30x20cm
Total Time: 2hr 50min
Plant based Cooking Course Jay Halford
Prep: 2hr

Ingredients

Method

  • Pre heat the oven to 165c
  • Measure all of the seeds into the mixing bowl and mix them well
  • Cover with the 500ml of water
  • Leave to soak at room temperature for 2 hours until the seeds have absorbed all of the water
  • Give the mix a good stir to make sure the seeds are evenly spread
  • Line the two baking trays with the non stick baking parchment
  • Split the seed mix between the two trays and spread it out as thinly as possible using the back of the spoon
  • Bake at 165c for 30minutes and then remove from the oven
    turn the crackers over so they are face down on the tray and then peel back the parchment paper so that it comes away from the crackers and remove it completely
  • Place the trays back into the oven and cook for a further 20minutes
  • Remove from the oven and leave to cool
  • Once the crackers are cooled then you can break up into the sized pieces that you would like

Equipment needed:

Oven, Baking tray x 2, Non-stick Baking parchment, Mixing bowl, Spoon

Top Tips:

Always use non stick parchment. Normal baking paper with stick and blend into the crackers. Foil also works if you don’t have parchment.

Only spread the crackers as thin as the biggest seed and thiner will not hold very well.

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Seeded Crackers

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Curried Crispy Chickpeas

vegan curried crispy chickpeas recipe jay halford plant based cooking course

Recipe:

Curried Crispy Chickpeas

Perfect protein packed snack buzzing with flavours.

Makes 20 x 40g portion
Total Time: 2hr 55min
Plant based Cooking Course Jay Halford
Prep: 10min + 2hr marinading

Ingredients

Method

  • Firstly, drain the chickpeas and place them into a bowl (this recipe will last for a while as its dry, so it is always worth batch making this and keeping in in an air tight jar)
  • Place all of the ingredients for the marinade into a blender and blend for 1-2 minutes until it is completely smooth
  • Then pour your marinade onto your chickpeas in the mixing bowl and leave for 2 hours covered with a tea towel. This will just allow the marinade flavor to soak right into the chickpeas
  • After the chickpeas have been marinaded place them onto the baking trays (lined with parchment) with the marinade liquid still with them as well.
  • Place them into the oven
  • Bake on 180c for 45minutes until the chickpeas are totally dry and a crunchy texture
  • Make sure you are giving them a shake and a move around every 10 minutes or so when they are in the oven to make sure that they don’t stick to the tray or to each other

Equipment needed:

High-speed blender, Large mixing bowl, 2 baking trays, Oven

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Curried Crispy Chickpeas

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Flaxseed Muffins

vegan flaxseed muffins recipe jay halford plant based cooking course

Recipe:

Flaxseed Muffins

With this awesome recipe you would rarely even notice the difference from a normal muffin. They are amazingly light and rise so well with the flaxseed eggs and baking powder. I was very very surprised and happy with the result of this very simple recipe.

Makes 6 Muffins
Total Time: 30min
Cooking: 15min
Plant based Cooking Course Jay Halford
Prep: 15min

Ingredients

Method

  • Preheat the oven to 165c and melt the coconut oil but standing it in a bowl of hot water
  • Combine all of the dry ingredients in a mixing bowl and mix well – coconut palm sugar, almond flour, buckwheat flour, baking powder, ground cinnamon and salt
  • Then mix in the flax seed eggs, the melted coconut oil and the vanilla paste
  • Whisk the mix together and add the water slowly just to let it down slightly this will make the muffins lighter and rise better
  • Lightly oil the muffin tins all the way around and then pour in the batter evenly
  • Bake on 165c for 20minutes

Equipment needed:

Oven, Muffin tins or silicone muffin mould, Mixing bowl x2, Whisk, Spoons

Additions:

There are so many variations on this recipe and the base recipe can pretty much always stay the same. Here are a few that I have tried:

Baked apple – Make an apple puree and put it through the muffin batter

Sticky toffee muffins – Make a caramel with dates to go on top after they have been cooked, you could even put a spoon full of it in the top of the batter before they get cooked too

Chocolate muffins – just simply add a table spoon of cacao powder to the mix and then make a chocolate sauce to go on the top after they have been cook

Top Tips:

Make the flaxseed eggs well in advance so that you are able to just make this recipe really quick and not have to wait around for the eggs to be ready.

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Flaxseed Muffins

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