OM Vegan Dark Chocolate & Sea Salt Truffles Recipe
Decadent Vegan Treats With Chef Rachel Carr
Plant-based chef, Rachel Carr, has been a vegetarian/vegan for the last 30 years. In 2014, Chef Carr launched Plant Craft where she shares recipes and cooking tips to guide people wanting to explore plant-based cuisine. Rachel was kind enough to share her recipe for vegan OM Dark Chocolate & Sea Salt Truffles. We also dished about what she’s got cookin’ - both in and out of the kitchen.
Whether you are a full-time vegan or a health-conscious omnivore, OM Dark Chocolate & Sea Salt Truffles will please your palate. This recipe is so fudgy and rich you will not believe it is plant-based! They are the perfect holiday treat for your friends and family. Best of all, they are quick and easy to make, no matter your cooking experience!
OM Dark Chocolate & Sea Salt Vegan Truffles Recipe
12 oz bittersweet baking chocolate, finely chopped
1 cup macadamia creamer
1/4 cup brown coconut sugar
1 teaspoon vanilla extract
1 pinch sea salt
2 tablespoons OM Dark Chocolate & Sea Salt Liqueur
Toppings: chopped nuts, cocoa powder, coconut flakes
Directions: Start by finely chopping the bittersweet baking chocolate. Next, add plant-based milk, vanilla extract, brown coconut sugar, and sea salt into a saucepan. Stir until combined and then bring the mixture to a simmer on the stovetop. Once it comes to a simmer, turn off the heat and add the chopped dark chocolate and the OM Dark Chocolate & Sea Salt liqueur. Stir until the chocolate is fully melted and all of the ingredients are combined. Pour into a ceramic or glass dish and place in the refrigerator or freezer for 2-3 hours, until the chocolate is set. Then, using a small scooper, scoop out balls, and roll them in your favorite toppings. Once completed, store in the refrigerator.
Q&A WITH CHEF RACHEL CARR
Q: How did you get into cooking and what made you want to focus on vegan cuisine?
A: I have always loved cooking and have been a vegetarian/vegan for over 30 years personally. I kind of fell into becoming a chef when I was between jobs in the entertainment business in 2005. I had been cooking raw vegan food with a friend for about 6 months (we went "raw" together) and we went out to dinner one night at the raw vegan restaurant near her house for a night out. The chef had just so happened to have quit that day and after talking to the owner for a while my friend convinced him to hire me! I thought he was crazy, but I said yes, and have been a chef ever since.
Q: Do you see more people choosing to go vegan because of health reasons or out of compassion for animals?
A: I think that veganism is growing because people are becoming more aware of issues of animal welfare and health equally, And don't forget the environment, which is hugely impacted by our food choices.
The thing that I find most inspiring is that many people are introduced to veganism for one reason and end up becoming passionate about other important issues. Consciousness expands like that!
Q: When it comes to cooking vegan, what are some ingredients every kitchen should have?
A: I always recommend people to have some basic tools, and besides a good knife, a blender and food processor are so important. Especially with the blender, you should try to get the best model you can afford.
In terms of ingredients, I think that's unique to the individual! In general, my pantry always has a selection of legumes and grains, and of course cashews! In my refrigerator, I always have fruit for snacking and smoothies, and a variety of fresh veggies. In terms of prepared vegan foods, I always have some plant based milk and creamer, and usually a vegan cheese like Miyokos Creamery in there, but not too much else. I like to go to the market several times a week, to reduce my waste.
Q: What are some tips for pairing dishes and drinks?
A: I think the same rules apply to pairing flavors in cooking. There are natural flavor affinities with certain ingredients and you're trying to play up the affinity and create balance. And of course you have to let your own palate be the final judge. I have a book that I like to use for inspiration when I'm not sure what direction to take - it's called the Vegetarian Flavor Bible by Karen Page.
Q: What go-to vegan dishes or snacks do you eat on a regular basis?
A: I think tacos are one of my favorite things in the world because they are so easy to make and can be filled with almost anything!
Follow Chef Rachel on Instagram @plantcraft_ or visit her website at https://www.rachelcarr.com/.
Written & Designed By Joel Black