Wednesday, May 29, 2019


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I love brownies!  You will find quite a few brownie recipes on this blog, but, because I was diagnosed with pre-diabetes last year,  I've been working on a version that is not only very chocolate-y, moist and low in fat, but made with low-glycemic ingredients. (See this post and this one.)

I did devise a very good low-glycemic brownie last September, which included the addition of yellow split pea puree and unsweetened applesauce.  (See about the low-glycemic advantages of split peas and other pulses here.)

In this new recipe I still use my favorite low-glycemic flour combination of oat flour and chickpea flour, but, in addition to split peas and unsweetened 
applesauce, this new recipe utilizes prune puree , which provides sweetness (thereby cutting down on the amount of sugar needed) AND a whole lot of other goodness. (It seems that prunes contain lots of fiber, which is slow to digest, leaving you satisfied for a longer time. Prunes also have a low glycemic index count, which means that they raise the glucose [sugar] levels in your blood slowly.  See this article for more about the benefits of adding prunes to your diet.

Printable Recipe
(It also happens to be gluten-free if you use GF oatmeal.)
Makes 18 brownies
This is the latest (and maybe the last!) recipe in my quest for a really delicious dark chocolate, vegan, low-fat, low-glycemic brownie.  It's easy to make and, dare I say it, even healthful, despite being a delicious dessert item.
       Oat flour and chickpea flour are both low-glycemic flours. Applesauce, prune puree and yellow split pea puree add plenty of fiber and nutrients, as well as moisture. 

NOTE: I make oat flour by grinding oatmeal flakes in my Vitamix-- just make sure the container is absolutely dry!

3/4 cup oat flour
1/2 cup +1 Tbsp dark cocoa powder
6 Tbsp. chickpea flour (also called besan) (or other bean flour)
3/4 tsp. salt
3/4 tsp. baking soda
3/4 tsp. 
baking powder
1 cup unsweetened smooth applesauce

1/2 cup Prune Puree (see end of blog for homemade recipe) OR babyfood pureed prunes in a jar
6 Tbsp. yellow split pea puree (see how to and store make below)

6 Tbsp. maple syrup or agave nectar
1 1/2 Tbsp. oil
2 tsp. vanilla extract
1/2 cup chopped walnuts or pecans

Turn the oven to 350 degrees F.  Prepare a 7 x 11" baking pan by lining with baking parchment.

Or, as I do, grease the bottom and sides of the inside of the pan lightly with my Homemade Palm-Oil-free, Non-Hydrogenated “Cake Release” (Pan Coating or Professional Baker's Grease) with GF Option

Whisk the Dry Mix ingredients together in a small bowl and set aside.  

In a larger bowl, whisk together the Wet Mix ingredients until smooth. Add the Dry Mix into the bowl  and stir until smooth. Add the chopped walnuts and stir just to distribute evenly.

Scoop the batter into the prepared pan (using a silicone spatula to get as much as possible) and then spread it evenly into the pan with the spatula.

Bake for 18 minutes and cool thoroughly on a rack before cutting into 18 pieces.

Note: 2 cups of large pitted prunes, pressed down a bit, with make about 2 3/4 cups of prune puree.

In an appropriately-sized bowl, cover your prunes with hot water. (Make sure that they are completely covered with water.)  Let the prunes sit until they are more or less lukewarm.  Then pour the prunes and water into your blender and blend until VERY smooth.  You can safely keep this in your refrigerator in a tightly-closed container for 2 or 3 days, or you might prefer to store it in 1/2-cup containers in the freezer.


Mix 2 cups of dried split yellow peas with 4 cups of water in an Instant Pot and cook at high pressure for 10 minutes. (PS: You could use any other type of pressure cooker, OR you can simmer, covered, for 30 minutes in a medium saucepan on your stovetop.) The resulting soft mush just needed a few stirs to "puree", or, if it looks a bit lumpy, you can cool it off a bit and puree it in your blender.

I refrigerate the puree in a covered container for a day or so-- it will firm up considerably.  You can press then the puree into silicone cupcake liners or large silicone ice cube trays in 1/4 cup portions, or into normal ice cube trays in 2 Tbsp. portions and freeze them.  Then pop out the frozen portions, bag them up and place them back in the freezer for future use.
(See more about yellow split pea puree at this link.)


Friday, May 10, 2019


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New version of Butter-y Spread made with liquid oil and a small amount of cocoa butter or a bit more of coconut oil for a more solid texture and no separating.  This works well with either soy or non-soy versions.

In this post, have steamlined my easy, inexpensive Vegan Butter-y Spread and added a version using cruelty-free coconut oil instead of cocoa butter for those who cannot access affordable, organic, fair trade cocoa butter (especially here in Canada). It also includes a non-soy version.

I was going to post it in a revised version of the last post I did on this recipe, but I decided to keep this post relatively short and steer you to the older post if you want more info on cruelty-free coconut oil (and why that's important) and on cocoa butter.
So here's the post with all that info:
What do I mean by "cruelty-free"?

A word about affordability:

Use organic, fair trade cocoa butter, if you can.  If you live in the USA, this is a reliable vendor with decent prices-- Chocolate Alchemy.

Affordable prices are harder to find in Canada, so you might want to try using an organic natural, UN-deodorized cocoa butter, which is cheaper, from a health food store [wafers or chunks].  It's such a small amount that it may not make a difference.

Use Cruelty-Free coconut oil. In Canada, Nutiva seems to be a good buy.  "Nutiva Organic Virgin Coconut Oil is unrefined, cold pressed, GMO-free, and made from fresh coconuts. All of their coconut oil products are human-picked, but look for the Fair Trade logo when purchasing."

"If you shop at Trader Joe’s [in the USA], you might be glad to know that their coconut oil is human-picked and certified organic. In their Trader Joe’s Organic Virgin Coconut Oil,  the main ingredient featured is fresh coconuts that are cold-pressed."
(Both quotes from: )

So, without further ado:

Printable Recipe


(Soy & Non-Soy versions; made with liquid oil and a small amount of either cocoa butter or coconut oil)
© Bryanna Clark Grogan 2019.   All rights reserved.
Yield: 1 1/2 cups

This is an inexpensive, delicious and easy-to-make butter-y spread to use on bread, toast, muffins, etc., in sauces on and cooked vegetables.  It may not be firm enough to use in place of butter or solid margarine in some baking-- though it often works if used in a frozen state. Frozen, both are firm and can be scraped with a knife to use on toast, etc..

Instead of soymilk, use Silk or So Delicious Coconut Creamer (Original), which are both cruelty-free, or you can use a creamy sort of plant-based milk that has a pleasant taste. (Rice milk is too thin). 
NOTE: Silk and So Delicious brands use cruelty-free coconut products.

**NOTE: May 10, 2019  This is an amalgamated, revised and updated version of my two previous posts on making this easy and delicious homemade vegan Butter-y Spread.

#1.) Ingredient List for Cocoa Butter Version:
1/2 cup soy milk (I used Silk Organic Original-- have not tried it with homemade soy milk yet)  (see recipe intro for non-soy version)
1/2 Tbs liquid soy or sunflower lecithin
/2 tsp lemon juice
1/2 tsp fine sea salt
3/4 tsp guar gum or xanthan gum
3/4 cup neutral tasting oil
1 1/2 oz.(44g) steam-deodorized organic cocoa butter, melted to make 1/4 cup (See note on cocoa butter above photo)

#2) Ingredient List for the Coconut Oil Version:
1/2 cup soy milk (I used Silk Organic Original-- have not tried it with homemade soy milk yet)  (see recipe intro for non-soy version)
1/2 Tbs liquid soy or sunflower lecithin
1/2 tsp lemon juice
1/2 tsp fine sea salt
3/4 tsp guar gum or xanthan gum
1/2 cup neutral tasting oil
1/2 cup cruelty-free refined coconut oil, melted (See approved cruelty-free brands here.)

Important Note: I melt the cocoa butter or coconut oil  in a small cream pitcher in the microwave for a minute at medium power. If you prefer, place the pitcher in a small saucepan with hot water and heat over medium heat until it melts. Either way, remove carefully using a potholder. You can add the neutral oil to this and use the little pitcher to pour the mixed oils into the blended mixture with more control and no spilling.

Pour the milk and the lecithin into a high-speed blender container, add the lemon juice, salt and xanthan or guar gum, and place the cover on it, with the central cap off.  Mix the liquid oil with the melted cocoa butter or coconut oil together in a small pitcher (like a cream pitcher)-- see Important Note at end of Ingredient List. Turn the blender on to Low speed and pour a thin stream of a mixture of the two oils slowly into the milk until all of it is used up.  (When I say “slowly”, that’s what I mean-- a slow steady stream, but NOT drop by drop.)

Increase the speed of the blender to High. Blend for a short time, just until it thickens to the consistency of a very thick mayonnaise.

Use a small silicone spatula to scoop the mixture into  one or two shallow glass refrigerator containers with lids, or a larger butter dish with a lid. Scrape as much of the blended mixture out of the blender container as you can. Smooth the top.  Cover and refrigerate for several hours before using. You can also freeze it, or freeze it until the mixture is firm and then refrigerate.

Makes 24 Tablespoons

Nutrition Facts, made with cocoa butter (Serving size: 1/24 of a recipe/0.5 ounces/1 tablespoon.)
Calories 84, Total Fat 9.45g, Saturated Fat 2.5g, Cholesterol 0mg, Sodium 41.29mg, Sugar 0.13g, Protein 0.15g

Nutrition Facts, made with coconut oil  (Serving size: 1/24 of a recipe/0.5 ounces/1 tablespoon.)
Calories 86, Total Fat 9.3g, Saturated Fat 4.7g, cholesterol 0mg, Sodium 53g, Sugar o.2g Protein 0.2g


My friend Brenda Wiley said that she had a heck of a time cleaning the greasy blender container after making this.  She was using Dr. Bronner's Liquid Castile Soap, which I also use as an all-purpose cleaning product, but not for dishes.  She said she had to wash the container about 3 times.

I have not had this problem, and, no, I do not use Dawn!  I use Nature Clean Dishwashing Liquid (I like the Lavender & Tea Tree Oil one  -- there's an ingredient list at the link) and very hot tap water and have never had a problem.  (Nature Clean is a sulphate-free Canadian product and you can buy it online or in most supermarkets and drug stores in Canada.) Before I add the soapy water to the greasy container, I rinse out as much of the greasy residue as possible with hot tap water, using a bottle brush in the corners.  I dump that out and add more hot water and a generous squirt of the dishwashing liquid.  I scrub the inside with the bottle brush and rinse with more hot tap water.

I looked online for some US products that looked similar.  This looked like a good one, and the price seemed reasonable: Natural Home Logic Eco Friendly Liquid Dish Soap, Powerful & Pure Non-Toxic Cleaning | Plant & Mineral Derived.  It's available on amazon and their website gives you other locations.  If you have any other ideas, please leave them in the comment section-- thanks!

All the best,

Thursday, May 9, 2019


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I'm happy to report that, over the last few days, my rotten cold is just about over, my nerve pain (from shingles) discomfort has eased quite a bit (after 4 months), and I have had much more energy in the last few days. I have managed to get some much-needed household and outside jobs done (in the morning, when my energy is highest)-- yay!

That said, I was moved to make some muffins a few days ago, and I made a batch of the same today, as well.  I had stumbled upon a recipe I had written a few years ago that sounded  just perfect for what I had available in my pantry and refrigerator.  But, I tweaked it a bit to make it lower on the glycemic index. I was a bit worried that using low-glycemic whole grains in place of the original white pastry flour, but I needn't have done so. I used only 1/2 cup of wholewheat flour, and replaced the rest with my favorite low-glycemic flour mixture of 3/4 oat flour and 1/4 chickpea flour.  It worked perfectly!

In my original recipe, I made a note stating: "Batter will be kind of runny-- it will be fine." I was a bit nervous about this, but decided to proceed anyway. Again, I needn't have worried-- the muffins turned out just fine-- in fact, nice and moist, but not soggy at all.  I hope you'll give them a try!

Printable Recipe


Makes 12 muffins

1 1/2 cups creamy plant-based milk (I use soy)
1/2 cup sugar of choice (for sugar-free, use 1/2 cup sucralose instead)
1/3 cup unsweetened applesauce
1 T. oil
grated zest of 1 lemon

3/4 cup oat flour
1/2 cup whole wheat flour
1/4 cup chickpea flour (or white bean flour)
1/4 cup wheat germ
1/4 cup oat bran
2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. grated nutmeg
1/4 tsp. baking soda
1 cup fresh or frozen blueberries (do not thaw them out!)
1/2 cup chopped walnuts (or nuts of your choice)
Optional for topping: brown sugar or coconut sugar

Preheat oven to 400 degrees F and grease 12 muffin cups (or use cupcake liners or my Homemade Palm-Oil-Free, Non-Hydrogenated “Cake Release” (Pan Coating or Professional Baker's Grease).

Blend the Wet Mix ingredients together in a blender or with a stick blender, or a food processor. Set aside Mix the Dry Mix ingredients in a medium bowl.  Add the blueberries and walnuts and stir to coat with the Dry Mix.

Stir in the blended Wet mix and stir well, making sure that there is no Dry Mix still at the bottom of the bowl. As noted in the intro above, the batter will be runny-- see pics below.

Spoon the batter evenly into the prepared muffin cups. Sprinkle with a bit of brown sugar or coconut sugar, if you like.

Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Place the muffin pan onto a cooling rack and cover loosely with a light cloth. Cool at least 10 minutes before serving.

Nutrition Facts (see below for Nutrition Facts for recipe without sugar):

Nutrition Facts for recipe without sugar-- for instance, using an equal amount of sucralose:


Monday, April 22, 2019


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It's been ages since I blogged-- 2 months, actually.  I have been battling with nerve pain from a case of shingles for about 4 months now.  I haven't mentioned it because it's not exactly a pleasant subject. It's not that I can't function, but it does affect my productivity and energy level.  I hope to be back experimenting and writing before too long.

Until then, here I offer you two easy and delicious puddings that I developed for my old Vegan Feast newsletter.  Either one will make a pleasant ending to a meal, or even a tasty afternoon pick-me-up.

Printable version of both recipes


Serves 4
This spicy and unusual pudding would make a nice light dessert to follow a rich Indian meal, or any meal, really.
1/2 cup creamy nondairy milk
1/2 cup extra-firm silken tofu (can be Lite [reduced fat] variety)
1 cup strong chai tea (unsweetened)
1/2 cup brown sugar
2 tablespoons cornstarch
1/2 tsp vanilla
1 pinch salt
Your favorite vegan whipped topping
Garnish: cinnamon sugar and cinnamon sticks for garnish

Whip the creamy nondairy milk and tofu together to make a smooth cream, using a hand immersion blender, or blender. Add the chai, sugar, cornstarch, and salt.

Scrape the mixture into a microwavable 1 1/2 quart bowl or pitcher and microwave at full power for 1 minute. Whisk and cook 1 more minute, or until thickened and translucent. Whisk in the vanilla. 

  Alternatively, you can cook the pudding, stirring constantly, in a small heavy saucepan over medium-high heat until thickened and translucent. 

Pour the mixture into 4 small pudding dishes, tea cups, or cappuccino cups. Cover and chill for at least 4 hours.

Before serving, smooth 2 tablespoons of the whipped topping over the top of each serving of pudding. Sprinkle each with a little cinnamon sugar and insert a small cinnamon stick into each dish. Serve cold.

Nutrition Facts (using Lite [reduced fat] extra-firm silken tofu)
Nutrition (per serving): 214.1 calories; 21% calories from fat; 5.5g total fat; 0.0mg cholesterol; 150.6mg sodium; 225.1mg potassium; 37.1g carbohydrates; 1.4g fiber; 28.9g sugar; 5.7g protein.


Serves 4
This is good enough for company-- a perfect light dessert after an Italian meal.
1/2 cup nondairy milk
1/2 cup extra-firm silken tofu (can be Lite [reduced fat] variety)
1 cup strong espresso coffee (unsweetened)
(The espresso should preferably be freshly-made, but it can be made from a good Italian instant espresso powder, such as Ferrara, Medaglio D'Oro, Café Bustelo or King Arthur.)
1/3 cup unbleached sugar
2 tablespoons cornstarch
1 pinch salt
1 tsp vanilla
OPTIONAL: 1 tablespoon liqueur (such as Amaretto, or any that you prefer)
Your favorite vegan whipped topping
Garnish: grated dark chocolate, or cinnamon, or cocoa powder for garnish

Whip the soymilk and tofu together to make a smooth cream, using a hand immersion blender, or blender. Add the coffee, sugar, cornstarch, and salt.
Scrape the mixture into a microwavable 1 1/2 quart bowl or pitcher and microwave at full power for 1 minute. Whisk and cook 1 more minute, or until thickened and translucent. Whisk in the vanilla, and optional liqueur, if using.

Alternatively, you can cook the pudding, stirring constantly, in a small heavy saucepan over medium-high heat until thickened and translucent.

Pour the mixture into 4 small pudding dishes, small glass coffee mugs, or cappuccino cups. Cover and chill for at least 4 hours.

Before serving, smooth 2 tablespoons of the whipped topping over the top of each serving of pudding. Sprinkle each with a little grated dark chocolate, cinnamon, or cocoa powder. Serve cold.

Nutrition Facts (using Lite [reduced fat] extra-firm silken tofu)
Nutrition (per serving): 178.1 calories; 26% calories from fat; 5.7g total fat; 0.0mg cholesterol; 155.8mg sodium; 261.4mg potassium; 26.9g carbohydrates; 1.4g fiber; 19.0g sugar; 5.8g protein.


Sunday, February 24, 2019


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I devised this recipe quite a few years ago, but never got around to sharing it until now.  I grew up in San Francisco, in a district with plenty of Italian grocery stores and delicatessens, as well as a father who was half Italian. Salami and pepperoni on crusty San Francisco sourdough bread or rolls were favorites during those pre-vegetarian days. Unfortunately, even to this day, commercial vegan versions leave me unsatisfied.

Over a number of years, I worked on this recipe until I finally came up with one that satisfied my memory of real Italian salami.  It's not hard to make and the ingredients are not hard to obtain. I hope you like it as much as we do!

Printable Copy

© 2019 Bryanna Clark Grogan. All Rights Reserved.

This is a recipe that I devised many years ago. I grew up in San Francisco and used to love the real Italian salami there. So far, commercial vegetarian/vegan versions don't do much for me 

This recipe is baked (sort of like my seitan roasts, but it does not require all the kneading and resting.) The flavor is great, especially if you have the patience wait until the next day, and it slices very thinly, yet is moist. It freezes very well! 

2 cups/10.4 oz./292g pure gluten powder (vital wheat gluten) 
6 Tbs oat bran 
2 Tbs instant (minute) tapioca (also known as "small pearl tapioca")
(See photos just below-- this is NOT the same thing as tapioca starch or flour!)
4 tsp paprika 
2 tsp dry mustard powder 
2 tsp onion powder 
2 tsp WHOLE black peppercorns 
1 tsp salt 

1 1/2 cup dry red wine (can be non-alcoholic) 
6 Tbs soy sauce (Please do not use Bragg’s liquid aminos instead-- they are not fermented, which means that they don’t have all the umami flavor of fermented soy sauce,)
1/4 cup water 
1/4 cup ketchup 
2 Tbs dark (roasted) sesame oil 
6 cloves garlic, crushed and peeled
1 tsp Liquid Smoke 

1 3/4 cups water 
6 Tbs soy sauce 
1 Tbs olive oil 
6 cloves garlic, crushed and peeled

Preheat the oven to 325°F. 

Mix the Dry Mix ingredients in a medium bowl, or in the bowl of your food processor, blending well. 

Mix the Wet Mix ingredients together in a blender. Add to the Dry Mix. Stir and then knead, or process until a soft dough forms. (If you have a food processor, use it-- it makes the mixing very fast and easy.) This just takes a few minutes-- it will seem too liquid-y at first, but will firm up. 

Divide the dough into 2 equal portions and roll them on a clean countertop into 2 rolls.

Roll and tie the dough tightly in doubled-up cheesecloth, 16" long, as in the photo just  below. (See about cheesecloth and twine, and wrapping the rolls, and photos of how to wrap, in MY NOTES at the end of the post.) 

Place the rolls side-by-side in a small roasting pan (I use a 10 x 6" oval roasting pan with lid). 

Pour the Cooking Broth over them. Cover the pan (use foil if necessary) and bake for 1 to 1 1/2 hours, turning after 45 minutes, or until all the liquid is absorbed.  Bake longer, if necessary. (See ALTERNATIVE COOKING METHOD below.)

Cool the rolls for at least 8 hours before using (you can freeze them after that, if you like). The flavor improves upon standing. Slice very thinly. 

Use only 2 tsp. of whole black peppercorns 
and add 1 tsp. freshly-ground black pepper. 
Add to the Dry Mix: 
1 tsp dried red chile pepper flakes 
1 tsp ground anise seed, 
2 pinches ground allspice 

To make "Pepperoni", proceed as above, but you may want to make 4 smaller rolls.

When I was first developing sausage recipes, Dori, one of my original subscribers, used the following slow-cooker method on this salami recipe in a trial run, and she really liked the results. 

She wrote: "I put the cooking  broth in my slow-cooker (the 5 qt. West Bend with removeable oblong pan and 5 heat settings) and set the temperature between 3 and 4."
(NOTE from Bryanna: I happen to have one of these-- it's old, but great for smaller jobs.  Look for them it thrift stores. See photos below for the old one first, and then a newer version.)

Below is the newer version, and other brands make a similar product:

Dori continues: "I placed the wrapped logs into the slow-cooker (the broth was hot already). I let it cook covered for 2 hours, removed the lid and turned the logs over - they were already firm when I did this. Let it cook for 1 more hour uncovered - until the liquid was absorbed form the bottom of the pan."© Bryanna Clark Grogan 2019


Cheesecloth is loosely woven cotton gauze, originally used to wrap cheeses, but also used for crafts, cooking, straining and more. Cheesecloth is available in at least seven different grades, from open to extra-fine weave. Grades are distinguished by the number of threads per inch in each direction. Here's an article explaining all! 

For wrapping the sausages, I use a double layer of ordinary, all-purpose, household cheesecloth (#10 grade), available in most grocery stores, or dollar stores. (See photos above.)
However, you can use a finer grade of cheesecloth if you prefer (#40 to 90 grade), in which case you will only need one layer. Kitchen Supply Co. is a popular brand and is available from kitchen and gourmet stores and many online kitchen supply stores. Unbleached varieties are now available. Beyond Gourmet is a popular brand and is available from many online sources.

White Cooking or Kitchen Twine is food-grade, biodegradable cotton twine. (There is also an unbleached variety.) It is indispensable for tying off small sausages and wrapping large sausages, seitan roasts, etc. before simmering. There are several common brands and spool sizes, and there are also convenient dispensers, such as spools and twine holders, available. Most kitchen supply and gourmet cookware stores will carry this product, and it is available widely online. Search and or .ca, etc. for a variety of brands, sizes, prices, and twine dispensers.


Thursday, February 14, 2019


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Truffles in the snow

I always make some chocolate truffles for Brian on Valentine's Day, but I was a bit worried because we are, for all intents and purposes, snowed in, and I had no semisweet chocolate chipsleft in the house, which is what I usually use to make them. Our long, uphill, windey driveway is knee-deep in snow.  Our landlord's son tried to clear it with his machine and managed to clear the bottom area up to the first big curve, but his blade was too wide for the next part. So, no driving to the general store. Brian managed to trudge up the slippery hill to the mailboxes on foot and get our mail and precious bags of Books by Mail from the wonderful Vancouver Island Regional Library (which I worked for for 37 years), but we'll just have to make do with our (well-stocked) pantry, fridge and freezer for a few days.

Fortunately, I did have 6 ounces of UNsweetened baking chocolate in my pantry, and I thought this might actually be a good thing, since I eat a low-glycemic diet and use very little sugar.  So, I forged ahead and made a version of my usual truffle recipe with what I had available and what would suit my diet.  (To find an organic and fair trade unsweetened baking chocolate in your area, see this list. You're sure to find at least one brand from this long list in a local natural food store or supermarket.)

I normally use some nut butter in my truffles, but I only had peanut butter in the house. But I didn't want the peanut taste in this particular batch, so I used the same amount of medium-firm tofu, well blended, instead. Instead of a liqueur, I used a little bit of Brian's Glenlivet Scotch, and, for more flavor, some of our friend Harold's delicious homemade orange marmalade. I used a small amount of maple syrup as the sweetener, and decided to roll the truffle balls in ground walnuts.  They are delicious, and I hope you will try them and enjoy them as much as we did.

Printable Recipe


© 2019 Bryanna Clark Grogan. All Rights Reserved.
Makes 17 truffles
6 ounces/170 g unsweetened baking chocolate (see link to list of fair trade, organic brands in text above, highlighted in yellow)1/4 cup good-quality orange marmalade
1/4 cup real maple syrup
1/4 cup drained medium firm tofu OR extra-firm silken tofu
2 Tbsp. creamy non-dairy milk
2 Tbsp. good quality Scotch whiskey
ground walnuts (or other nuts of choice) for coating

Cut up the chocolate with a sharp knife into small pieces.  Melt the chocolate in a double boiler over simmering water, OR (my favorite method) in a Pyrex pitcher or deep bowl in the microwave on High for 2 minutes, then stir and cook 2 minutes more. When the chocolate is fully melted, stir in the marmalade.

In a blender or with a hand-held immersion blender, blend the maple syrup, tofu, non-dairy milk and Scotch until smooth. Stir into the chocolate mixture until full mixed. Refrigerate for several hours, or until the mixture is firm.

Have ready the ground walnuts in a shallow bowl. (I ground them in a food processor in short bursts-- you don't want it too finely-ground.) Scoop out  spoonfuls of the chocolate mix and roll into about 1" balls.  Roll in the ground nuts to lightly coat. Place the balls on a plate with a little space between them.  Refrigerate for at least another hour.

NOTE: I used to do my nutritional facts on Living Cookbook, but they just disappeared, with all my recipes on it (fortunately I keep copies in my  files online and off).  I have not found a satisfactory substitute yet, so I'm using for the time being.

Happy Valentine's Day! ❤️❤️❤️