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Vegan Chocolate Macadamia Truffles with Coconut

Robin Robertson's Vegan Chocolate Macadamia Truffles with Coconut – Dairy-Free, Soy-Free, Gluten-Free

When you love chocolate, macadamia nuts, and coconut, there’s only one thing to do – make these decadently delicious truffles. Chocolate Macadamia Truffles with Coconut are great for holiday gift giving, and they’re a terrific addition to dessert trays at parties, too!

Vegan Chocolate Macadamia Truffles with Coconut

Robin Robertson's Vegan Chocolate Macadamia Truffles with Coconut – Dairy-Free, Soy-Free, Gluten-Free
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Chocolate Macadamia Truffles with Coconut

When you love chocolate, macadamia nuts, and coconut, there’s only one thing to do – make these decadently delicious truffles.

Course Dessert
Cuisine American
Yields 12 truffles
Author Robin Robertson

Ingredients

  • 1 1/3 cups shredded unsweetened coconut
  • 1/3 cup semisweet vegan chocolate chips
  • 1/3 cup macadamia butter
  • 3 tablespoons coconut milk
  • 2/3 cup confectioners’ sugar

Instructions

  1. Finely chop the coconut by pulsing it in a food processor. Set aside.
  2. Place the chocolate in a heatproof bowl and set it over a small saucepan of simmering water until the chocolate melts. (Alternatively, melt the chocolate chips by placing them in a small microwaveable bowl and microwave on high for about 1 1/2 minutes, or just until the chocolate is completely melted.) Add the macadamia butter and coconut milk and blend until smooth and creamy.
  3. Place the chocolate mixture, sugar, and 1/3 cup of the reserved coconut into a food processor and process until well combined.
  4. Shape the mixture into 1-inch balls and roll them in the remaining 1 cup coconut, pressing so the coconut adheres to the truffles. Place the truffles on a platter or a baking sheet. Cover and refrigerate until ready to use.

Recipe Notes

The Nut Butter Cookbook

From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing. Photo by Lori Maffei.

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Too-Easy Chocolate-Peanut Butter Fudge

Too-Easy Chocolate-Peanut Butter Fudge from The Nut Butter Universe by Robin Robertson - vegan, dairy-free, gluten-free, and soy-free. Perfect for holiday gift giving and Christmas celebrationsThis Chocolate-Peanut Butter Fudge is too easy not to make on a regular basis! It firms up quickly, so be sure to get it into the pan right away. For a soy-free fudge, use a soy-free vegan butter.

Too-Easy Chocolate-Peanut Butter Fudge from The Nut Butter Universe by Robin Robertson - vegan, dairy-free, gluten-free, and soy-free. Perfect for holiday give giving and Christmas celebrations
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Too-Easy Chocolate-Peanut Butter Fudge

This fudge is too easy not to make on a regular basis!
Course Dessert
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Yields 36 pieces
Author Robin Robertson

Ingredients

  • 8 ounces semisweet vegan chocolate. coarsely chopped, or vegan chocolate chips
  • 1 cup peanut butter
  • 1/2 cup vegan butter
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Lightly grease an 8-inch square baking pan.
  2. Place the chocolate, peanut butter, and butter in a heatproof bowl and set it over a saucepan of simmering water, stirring until the chocolate melts and the mixture is smooth.
  3. Turn off the heat. Whisk in the sugar and vanilla until smooth and well blended.
  4. Scrape the mixture into the prepared pan and cool until firm. Cut into 1 1/2-inch squares. Keep refrigerated.

Recipe Notes

The Nut Butter Cookbook

From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing. Photo by Lori Maffei.

 

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Vegan Cheesy Crackers

Vegan Cheesy Crackers from Veganize It! by Robin RobertsonIt’s easy to find crackers without animal ingredients, unless of course, your favorite crackers happen to be the cheesy ones. Now you can make vegan Cheesy Crackers at home, complete with the delicious crunch and flavor you love but without the animal ingredients and additives.

 

Vegan Cheesy Crackers
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Cheesy Crackers

Now you can make vegan Cheesy Crackers at home, complete with the delicious crunch and flavor you love but without the animal ingredients and additives.

Course Appetizer
Cuisine American
Author Robin Robertson

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons nutritional yeast
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ? teaspoon turmeric
  • 1 tablespoon olive oil
  • 1 tablespoon vegan butter
  • 1 teaspoon fresh lemon juice
  • 5 to 6 tablespoons cold water, or more as needed

Instructions

  1. Preheat the oven to 350°F. In a medium bowl, combine the flour, nutritional yeast, baking powder, salt, garlic powder, smoked paprika, and turmeric. Mix well. Add the olive oil, butter, and lemon juice, mixing with a fork until the dough is fine and crumbly. Add the water a tablespoon at a time until the dough becomes cohesive.
  2. Transfer the dough to a piece of parchment paper large enough to fit a large rimmed baking pan. (You can use a Silpat instead, if you have one.) Top the dough with another sheet of parchment paper and roll out the dough until thin, measuring about 11 x 13 inches. Transfer the parchment paper and rolled-out dough to a large rimmed baking sheet. Remove the top sheet of parchment paper and cut the rolled dough into 2-inch squares. If desired, remove any uneven pieces of dough from around the edges and press together into a small disk and roll it out to get more crackers that are a uniform size. (Otherwise, you’ll have a few partial crackers from around the end to nibble on!)
  3. Bake for 15 to 17 minutes, or until the crackers are baked but not browned. The color should be golden. Cool completely on the baking sheet. These crackers keep well for a week in a sealed container at room temperature.

Recipe Notes

Veganize It!Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.

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Easy as Chocolate Pie

Robin Robertson's Easy as Chocolate Pie – vegan and easy to makeThis decadent vegan chocolate pie assembles in minutes. After some time in the fridge, it’s ready to serve. What can be easier than that?

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Easy as Chocolate Pie

This decadent chocolate pie assembles in minutes.
Course Dessert
Cuisine American
Yields 8 servings
Author Robin Robertson

Ingredients

  • 12 ounces vegan semisweet chocolate chips
  • 1/4 cup almond milk or other nondairy milk
  • 1 tablespoon coconut oil
  • 1/2 cup chopped nuts, optional
  • 1/2 cup sweetened dried cranberries, cherries, or blueberries (optional)
  • 1 vegan chocolate cookie crust (Keebler’s brand is vegan-friendly)
  • Chocolate curls or chopped nuts, for garnish

Instructions

  1. In a saucepan, combine the chocolate chips, almond milk, and coconut oil over medium heat. Cook, stirring until the chocolate and coconut oil are melted. Stir in the nuts and dried fruit, if using, until well combined.
  2. Transfer the chocolate mixture to the crust and spread evenly. Refrigerate for at least 3 hours to firm up before serving. Garnish the top with chocolate curls.

Recipe Notes

Cook the Pantry by Robin Robertson

Recipe from Cook the Pantry © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.

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The How Not to Die Cookbook

The How Not to Die Cookbook

It gives me great pleasure to announce the upcoming release of The How Not to Die Cookbook by Michael Greger with Gene Stone — especially because the recipes are by yours truly.  The book comes out of December 5th, but you can pre-order now.

The recipes in the book are based on Dr. Greger’s best-selling book, How Not To Die, and feature a variety of whole foods plant-based recipes, including this Roasted Vegetable Lasagna:

Roasted Vegetable Lasagna from The How Not to Die Cookbook

Black Bean Burger:

Black Bean Burger from The How Not to Die Cookbook

and Spicy Asian Vegetable Soup:

Spicy Asian Vegetable Soup from The How Not to Die Cookbook

If you’ve been wondering how to incorporate more of Dr. Greger’s “Daily Dozen” into your diet, then The How Not to Die Cookbook is the cookbook for you.

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Stuffed Squash with Brazil Nuts and Pistachios

 This flavorful and colorful Stuffed Squash with Brazil Nuts and Pistachios makes an attractive entrée for a Thanksgiving dinner – vegan and gluten-freeThis flavorful and colorful Stuffed Squash with Brazil Nuts and Pistachios makes an attractive entrée for a Thanksgiving dinner. Use a dense, sweet, orange-fleshed squash such as buttercup, acorn, or kabocha for the best results with this recipe. I like to use Brazil nut butter, but you can use any type of nut butter that you prefer.

Stuffed Squash with Brazil Nuts and Pistachios - vegan and gluten-free, perfect for Thanksgiving
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Stuffed Squash with Brazil Nuts and Pistachios

 This flavorful and colorful Stuffed Squash makes an attractive entrée for a Thanksgiving dinner. 

Course Main Course
Cuisine American
Yields 4 servings
Author Robin Robertson

Ingredients

  • 1 tablespoon olive oil or 1/4 cup water
  • 1 yellow onion, minced
  • 2 cloves garlic, minced
  • 2 cups cooked brown rice
  • 1 cup cooked wild rice
  • 1/3 cup Brazil nut butter
  • 1/4 cup sweetened dried cranberries
  • 2 tablespoons chopped pistachio nuts
  • 2 tablespoons chopped Brazil nuts
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon dried tarragon
  • Salt and ground black pepper
  • 1 large winter squash, halved and seeded (such as buttercup, acorn, or kabocha)
  • 1 1/2 cups hot water

Instructions

  1. Preheat the oven to 350°F. Heat the oil or water in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
  2. Stir in the rice, wild rice, Brazil nut butter, cranberries, nuts, parsley, tarragon, and salt and pepper to taste. Mix well and spoon the mixture into the squash cavities
  3. Place the squash halves in a baking dish, stuffing sides up. Add the water to the bottom of the baking dish and cover tightly with a lid or aluminum foil. Bake until the squash is tender, about 1 1/2 hours.

Recipe Notes

The Nut Butter Cookbook

From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing. Photo by Lori Maffei.

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