Easy Strawberry Mint Sorbet – No Ice Cream Maker – Refined Sugar Free (+ Vegan Option)

You don’t need an ice cream maker to make this refreshing strawberry mint sorbet! This simple recipe is made with fresh strawberries and mint leaves and includes a vegan option, too!

strawberry mint sorbetSummers in Greece are HOT! So when strawberries are in season, I love making this easy strawberry mint sorbet. It’s sweet, slightly tangy, yet cool and refreshing at the same time! This healthy summer snack is a perfect way to beat the heat!

What is sorbet?

Sorbet is a combination of pureed fruit or fruit juice, and a sweetener which is then frozen. It’s typically made without eggs or milk. Classic sorbet is usually made with a simple syrup consisting of sugar and water.

This recipe, however, is much healthier because it’s made with honey! For a vegan sorbet, just replace the honey with maple syrup!

What you’ll need to make strawberry mint sorbet

  • Strawberries: I use fresh strawberries.
  • Sweetener: I use good quality Greek honey. For a vegan option, use equal amounts of maple syrup, instead.
  • Mint: I use fresh mint leaves.
  • Lemon juice: It really adds a nice tanginess.
  • Liquor: I use Vodka, but you could use your favorite liquor of choice.

How to make strawberry mint sorbet.

There are two different methods I’ve used to make this sorbet.

Method #1

This method is for those who don’t want any seeds or pieces of fruit or mint in their sorbet.

All you do is put all the ingredients in a food processor or blender and process until smooth.

Taste and adjust the sweetness, adding more honey/maple syrup if needed.

Strain the mixture using a fine mesh strainer or sieve, pressing the pulp with a spatula. Discard whatever remains in the strainer.

Line a baking sheet with parchment paper and pour the sorbet mixture onto it. Make sure you evenly spread the mixture on the tray. Then put the tray in the freezer for about 2-3 hours.

After it has frozen, take the tray out of the freezer and break it into small chunks. The chunks should be small enough to fit into your food processor or blender.

Blend or process the pureed chunks using a spatula to scrape the sides and push all the chunks down so that they’re all well blended.

Put it in a freezer-safe container and put it back in the freezer for about 1-2 hours or until frozen.

Method #2

This method is my favorite because it’s quicker and easier! It doesn’t involve any straining, so all the pieces of fruit and mint are in it. Personally, I like the seeds and the tiny pieces of mint and I think they’re healthy. It’s the method I used for all the pictures, too. That’s why you can see the tiny pieces of mint in all the pictures!

Here’s how to make it:

strawberry mint sorbet

Then you put it in the freezer for about 1-2 hours or until frozen.

Why use Vodka in sorbet?

I use Vodka because alcohol reduces the sorbet’s freezing point and it prevents the sorbet from freezing solid. So, the more alcohol you add, the softer the sorbet, which means it can melt fast. That’s why I use a small amount of Vodka. Also, you cannot taste the Vodka at all in the sorbet; I only use it to help give the sorbet a smoother texture and to prevent any ice from forming.

strawberry mint sorbet

 TIPS FOR SUCCESS

  • Use the best fruit you can find.
  • I really love mint, that’s why I use quite a lot in this recipe. If you’re not crazy about mint, I suggest starting out with a few mint leaves and then tasting the processed/blended mixture to see if you want more. Of course, you could reduce the amount in the recipe or omit it altogether. You could also use basil leaves, instead.
  • Instead of Vodka, you can use your favorite liquor of choice, just keep in mind that it might affect the overall flavor of the sorbet. I use Vodka because you can’t taste it in the sorbet at all, but other liquors might have an aftertaste.
  • Before freezing, cover the sorbet mixture with plastic wrap making sure it’s touching the surface. Then cover securely with aluminum foil or a tight lid. The plastic wrap together with the lid/aluminum foil will prevent ice crystals from forming and it will also protect the sorbet from absorbing odors.

I hope you enjoy this easy strawberry mint sorbet!

~Voula

Let me know how this  Easy Strawbery Mint Sorbet turns out for you in the comments below. I’d love to hear from you!

strawberry mint sorbet
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5 from 1 vote

Easy Strawberry Mint Sorbet – No Ice Cream Maker – Refined Sugar Free (+ Vegan Option)

You don’t need an ice cream maker to make this refreshing strawberry mint sorbet! This simple recipe is made with fresh strawberries and mint leaves and includes a vegan option, too!
Prep Time10 mins
Total Time2 hrs 10 mins
Course: Dessert, Snack
Cuisine: American, Greek
Keyword: easy,, frozen dessert, no refined sugar, no sugar, honey, maple syrup,, strawberry mint, sorbet,, vegan option
Servings: 3 - 4 (about 1/2 a quart/liter)

Ingredients

  • about 15 strawberries (350g / 12.3 oz) washed, stems removed
  • 1-2 tablespoons honey or maple syrup (plus more to taste)
  • a handful of fresh mint leaves (10 g / 0.4 oz)
  • 1 tablespoon lemon juice
  • 1 tablespoon Vodka (or your favorite liquor of choice)

Instructions

  • Put all the ingredients in a food processor or blender.
  • Process/Blend until smooth. Taste and add more honey/maple syrup or mint if necessary.
  • Pour into a freezer-safe container. Even out the mixture.
  • Cover with plastic wrap making sure it’s touching the surface. Then cover securely with aluminum foil or a tight lid.
  • Put it in the freezer until it’s frozen (about 1-2 hours).
  • Garnish with fresh mint leaves.
  • Enjoy!

Notes

Store in the freezer for up to 2 weeks.
The recipe can easily be doubled.
© Pastry Wishes

 

 

 

 

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HOW TO MAKE ANCIENT GREEK SESAME BARS (Pasteli)

These delicious sesame bars have been a part of the Greek culinary tradition since ancient times! You only need 2 ingredients to make this nutritious, ancient Greek superfood known today as Pasteli!

ancient greek sesame bars with honey

Pasteli is a classic, Greek snack! Not only is it delicious, but it’s healthy, too!  It’s an incredible treat dating back to ancient Greece!

Sweets in ancient Greece

In ancient Greece, honey was believed to have come from the gods. It comes as no surprise that the ancient Greeks used honey for so many things since granulated sugar did not exist in ancient Greece; it arrived many centuries later. One popular honey and sesame seed delicacy was called Sisami (pronounced see-SA-mee), which is basically what modern-day Greeks refer to as Pasteli.

What is Pasteli?

Pasteli (pronounced pa-STE-lee) is a bar made with sesame seeds and honey. Various ancient Greek texts mention it, including Homer’s Iliad, where it was popular among the warriors. The father of history, Herodotus, also referred to it as “sweet cakes of sesame and honey”.

Variations of Pasteli today

Today, there are variations of Pasteli in the Middle East and around the Mediterranean, too.

In Greece, there is Pasteli made with sugar and/or a combination of nuts and spices. Pasteli made with sugar is hard and crunchy, almost like brittle. Pasteli made with just honey is much softer and chewier.  The recipe in this post uses honey instead of sugar.

Why I think you’ll love this homemade pasteli:

  • There are only 2 main ingredients, with a few optional add-ins.
  • It’s quick.
  • It’s pretty straightforward.
  • It’s very healthy.
  • It tastes great!

The health benefits of Pasteli

Sesame is known to be a great source of fiber, plant protein, and B vitamins. Pasteli is also rich in antioxidants, which are beneficial for overall health.

What you’ll need to make Pasteli

All you need is honey and sesame seeds. I always use good quality Greek honey. I briefly talk about the benefits of Greek honey in this post. Whenever I make desserts with honey, I find that the quality of the honey really makes a huge difference in the overall flavor. So, if you can’t get Greek honey, get the best honey you can or one you like!

How do you make Pasteli?

Different parts of Greece use different methods. Some areas make Pasteli in large metal pots and then the mixture is poured over a large marble slab or wooden board. Then it’s evened out and beaten with a wooden pin to the desired thickness.

Of course, these traditional methods aren’t really ideal for an ordinary kitchen! I have found a much easier way to make it at home.

First of all, I use a nonstick frying pan. It makes cleanup A LOT easier. I also like putting the pasteli in a square pan lined with parchment paper. That way, I can just lift it out and then cut it when it’s ready.

Here’s what I do:

pasteli steps

If you don’t mind uneven slices, don’t use a pan at all! You can just spoon it onto a large sheet of parchment paper, but don’t touch it with your bare hands because it’s very hot!

Why use a pan?

A pan lets me make Pasteli as thick as I want. For example, a small pan will make thicker bars, whereas a larger pan will make thin ones. For this recipe, I used a 9 ½ inch (24.5 cm) pan and the bars came out to about ½ an inch (1 cm) thick. So, if you’re going to use a pan, pick one depending on how thick or thin you want your bars to be.

pasteli ancient greek sesame bars with honey

Add-ins

Here are a few ideas for add-ins to add more flavor:

  • orange or lemon zest
  • almonds, peanuts, or pistachio nuts
  • ground nutmeg
  • wine
  • black pepper – Ancient Greeks used to put a lot of black pepper in a sweet called gastris! Some parts of Greece today still add black pepper to Pasteli! You might want to give it a try!

 TIPS FOR SUCCESS

  • I toast the sesame seeds in a nonstick pan, but you could toast them in the oven (350°F / 180°C) for about 15 minutes.
  • Don’t overcook the Pasteli, otherwise it may become hard.
  • When you spoon the mixture into the pan, don’t touch it! It’s very hot!
  • Cut into bars or squares after about 15-20 minutes. If you wait longer than that, it will be too hard to cut.
  • Store it in an air-tight container at room temperature with sheets of parchment paper between each bar to prevent them from sticking together.

Let me know how this Pasteli turned out for you in the comments below!

I’d love to hear from you!

~Voula

pasteli ancient greek sesame bars with honey
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5 from 1 vote

HOW TO MAKE ANCIENT GREEK SESAME BARS (Pasteli)

These delicious sesame bars have been a part of the Greek culinary tradition since ancient times! You only need 2 ingredients to make this nutritious, ancient Greek superfood known today as Pasteli!
Prep Time5 mins
Cook Time6 mins
Total Time30 mins
Course: Dessert, Snack
Cuisine: Greek
Keyword: ancient Greek, healthy, refined sugar free, honey, sesame

Ingredients

  • 200 g (7 oz) sesame seeds
  • 200 g (7 oz) good quality (Greek) honey
  • a pinch of salt
  • 1-2 teaspoons lemon zest
  • 1/4 teaspoon ground cinnamon

Instructions

  • Line a pan with parchment paper. Set aside.
  • Lightly toast the sesame seeds in a nonstick pan, until light golden brown. Put the toasted seeds in a bowl. Set aside.
  • In the same nonstick pan, heat the honey on medium heat until it bubbles and foams.
  • Add the seeds and all the remaining ingredients and stir continuously until the mixture thickens and isn't runny (about 5-6 minutes).
  • Pour the mixture into the prepared pan and even it out with the back of a spoon. DON'T TOUCH THE MIXTURE WITH YOUR BARE HANDS - IT'S VERY HOT!
  • Put a piece of parchment paper on top and press down to flatten and even out the surface.
  • After about 15-20 minutes, it should easily bend and hold its shape. Lift it out of the pan and cut into bars or squares.
  • Store in an airtight container at room temperature with pieces of parchment paper between each bar/square.
  • Enjoy!

Notes

  • Instead of toasting the sesame seeds in a nonstick pan,  you could toast them in the oven (350°F / 180°C) for about 15 minutes.
  • Don't overcook the mixture, otherwise it may become hard.
  • Cut the Pasteli into bars or squares after about 10-20 minutes. If you wait longer than that, it will be too hard to cut.
  • Pasteli is best on the day it’s made. It becomes a little bit harder the next day, but it still retains its chewiness.
© Pastry Wishes

 

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NO-BAKE BANOFFEE PIE CUPS

This simple, impressive, no-bake dessert is a twist on an English classic. It’s elegantly luscious and creamy and made in less than 15 minutes!

no bake banoffee pie cups

If you love caramel and bananas and you’re a fan of quick and easy desserts, you will absolutely LOVE this recipe!  It will definitely be hard to resist, especially when topped with homemade whipped cream and chocolate!

What is Banoffee Pie?

Banoffee pie is a popular English dessert made with bananas, whipped cream, and toffee (or dulce de leche) and a buttery, cookie crust. It’s often topped with grated chocolate. The name “Banoffee” comes from the words banana and toffee!

What do you need to make No-bake Banoffee Pie Cups?

For this recipe, instead of making one whole pie, I wanted to make individual cups with 4 main layers – cookie crust, dulce de leche, bananas, and whipped cream.

In the past, I’ve made my own ducle de leche from a can of sweetened condensed milk, which is a bit time-consuming! This time, though, I was too lazy to make my own, so I just got some store-bought dulce de leche, instead, which saved me A LOT of time.

What I really love about this recipe is that you only need a handful of ingredients.

Here’s what you’ll need:

Cookie crust: I made my own using crushed Digestive cookies and butter. You could use graham cracker crumbs or finely crush your favorite cookies.

Dulce de leche: I used store-bought.

Bananas: I used 3.

Whipped cream: I made my own from heavy cream because it’s so much more flavorful than ready-made.

Some chocolate to garnish: I used some chocolate shavings. You could also use chocolate curls or you could just grate some chocolate. This, of course, is totally optional, but I think the shaved chocolate really makes it look pretty and the flavor blends so well with the other ingredients.

Why you’ll absolutely love this recipe.

  • It’s quick and easy.
  • It would be perfect for a dinner party or family get-together, especially if you serve it in pretty dessert cups or wine glasses.
  • It’s great for an upcoming summer cookout.
  • It’s soooo good!

no bake banoffee pie cups

How do you make No-bake Banoffee Pie Cups?

This recipe is really quick!

After making the cookie crumb mixture and whipped cream, the rest is easy! Here’s how to make it.

no bake banoffee pie cups

VARIATIONS

You can play around with different flavors if you want! Here are a few ideas:

  • Drizzle some melted chocolate over the crust or the bananas before adding the dulce de leche and whipped cream.
  • For a salted caramel flavor, add a pinch of salt to the dulce de leche.
  • Instead of chocolate on top, sprinkle with freshly ground coffee, cocoa powder, or even some chopped nuts. The ground coffee is amazing!

TIPS FOR SUCCESS

  • Don’t use low-fat cream – it won’t create thick, stiff peaks. Use really cold heavy whipping cream.
  • I usually put an empty metal bowl in the freezer while preparing the other ingredients. When it comes time to whip the cream, the cold bowl will help it whip faster.
  • I highly suggest you make your own whipped cream! It’s so much better than the ready-made one! Homemade whipped cream holds its shape perfectly, unlike the prepared, store-bought whipped topping which has a tendency to melt!
  • If you can’t find dulce de leche, you can use caramel, instead.
  • Depending on what type of cookies you use, you may need to add a little bit more or less butter.

Looking for more no-bake desserts? Check these out!

Cheater’s Chocolate Mousse (+ Easy Chocolate Garnishes)

Easy Coconut Lush

Easy Vegan Chocolate Truffles 

Greek Halva Cake (Step-by-step Tutorial + Variations)

Rizogalo – Greek Rice Pudding (+ Vegan Option) 

Let me know how these No-bake Banoffee Pie Cups turn out for you in the comments below! I’d love to hear from you!

 

No-bake Banoffee Pie Cups

This simple, impressive, no-bake dessert is a twist on an English classic. It’s elegantly luscious and creamy and made in less than 15 minutes!
Total Time15 mins
Course: Dessert
Cuisine: English
Keyword: no-bake, easy summer dessert, bananas, dulce de leche, banoffee
Servings: 6 - 8 (approximately)

Ingredients

  • 1 can (395 g / 13.4 oz) dulce de leche
  • 3-4 bananas
  • 1 cup (100 g / 3.5 oz) crushed Digestive biscuits or graham cracker crumbs (or your favorite cookies, finely crushed)
  • 50 g (1.7 oz or about 3 ½ tablespoons) unsalted butter, melted
  • 3/4 cup (200 ml / 7 fl oz) heavy whipping cream, cold
  • 2 tablespoons powdered sugar (or more to taste)
  • 60 g / 2.2 oz chocolate shavings, for garnish

Instructions

  • Put an empty metal bowl in the freezer while preparing the other ingredients.
  • In another bowl, mix the dulce de leche with a whisk or a hand mixer for about a minute to make it creamy. Set aside.
  • In another bowl, mix the cookie crumbs and melted butter together. It should look like wet sand. Set aside.
  • Take the metal bowl out of the freezer and pour the heavy whipping cream in it. With a hand mixer, whip the cream on low speed. Add the powdered sugar and continue whipping until stiff peaks form. If you want a sweeter whipped cream, add more powdered sugar. Refrigerate the whipped cream until you’re ready to assemble the dessert.

To Assemble

  • Add 1½ - 2 tablespoons of the cookie crumb mixture to a serving glass or dessert cup. If you wish, even out the mixture with a smaller glass.
  • Peel and slice a banana. Add 3-4 slices on top of the crumb mixture.
  • Add 2 teaspoons of dulce de leche over the banana slices and then add a tablespoon of whipped cream.
  • Repeat the layers (cookie crumbs, banana slices, dulce de leche, and whipped cream).
  • Garnish with chocolate shavings.
  • Refrigerate until ready to serve. You can store it in the fridge for 2-3 days.
  • Enjoy!

Notes

Low-fat cream won’t form thick, stiff peaks.
If you can’t find dulce de leche, you can use caramel, instead.
Depending on what type of cookies you use, you may need to add a little bit more or less butter.
© Pastry Wishes
 
 
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EASY STRAWBERRY JAM (Without Pectin + Tips)

This homemade strawberry jam is made with only 3 ingredients! Learn how to make this delicious jam from scratch, without using a thermometer. It really is easier than you think!

strawberry jamHomemade strawberry jam is one of my favorite things to make this time of year! I never buy store-bought jam because it just cannot compete with homemade! And I’m not just talking about the intense flavor, but also the fact that there are only 3 ingredients in it and NO pectin! Also, many store-bought jams and marmalades have artificial preservatives and even dyes! 😱  Of course, you could just buy organic ones, but I find most of them way too expensive.

What is pectin?

Pectin is a substance that is naturally found in fruits and vegetables. It is used for thickening jams and marmalades.

Why I avoid using commercial pectin

There are 2 main reasons.

First, commercial pectin is often genetically modified.

Second, you need a lot of sugar when using pectin. Pectin is bitter, so in order for jams to set you need more sugar to compensate, sometimes up to 80%  more! In the end, your jam has more sugar than fruit!

So, I avoid all that and I’ve NEVER had a problem with my jams or marmalades!

The Benefits of Making Homemade Strawberry Jam

1 – 100% control over the quality & taste

When strawberries are in season, I go to the farmer’s market and pick the freshest ones possible. Fresh strawberries offer more flavor and they have a beautiful vibrant color. I can also control how sweet I want my jam to be. This gives me complete control over the quality and flavor of my homemade jam – something I never have with store-bought jam. The flavor of homemade jam is simply unbeatable when compared to commercial jams!

2 – It’s healthier

Homemade jam is definitely much healthier than store-bought jam. First of all, I know exactly what’s in my jam. There are absolutely no artificial preservatives, colors, or flavors. Also, store-bought jams usually have a lot more sugar than fruit (probably because of the added pectin).

3 – Save money

When strawberries are in season, they are much cheaper. Making jam when they’re in season is also a great way of having it throughout the year.

4 – It’s easy

This is the best reason of all – making homemade strawberry jam is really simple! You don’t need any fancy equipment, either.

5 – It’s the perfect consistency

This jam isn’t too thick or too runny – it’s the perfect consistency. That’s why it can also be used as a simple strawberry sauce, too!

This is a tried & trusted strawberry jam recipe.

strawberry jam

Here’s what you’ll need:

Strawberries: I use fresh strawberries.

Sugar: I always use regular, granulated sugar because it dissolves easily. Most recipes use a ratio of 1:1 regarding the amount of sugar and fruit used by weight, but I find this is too sweet for strawberry jam. I always weigh the strawberries and add half the weight of sugar.

Lemon Juice: It has lots of pectin, which is needed to thicken the jam naturally.

2-3 small plates: I always put 2 or 3 small plates in the refrigerator when I start making the jam. They are needed to test when the jam has set and they have to be really cold. The reason I use 2-3 is because if I start to test the jam on a plate and it’s not ready, I’ll need another really cold, clean plate to test it again in a few minutes. So, I like putting 2 or 3 in the refrigerator when I start making the jam.

HOW TO MAKE STRAWBERRY JAM

Cut the strawberries in half and put them in a large bowl.

Add the sugar and cover all the strawberries.

Cover the bowl and put in the refrigerator for at least 3 hours or overnight.

Put the plates in refrigerator.

Pour the strawberry mixture into a large, deep saucepan or pot. Start cooking on low heat, stirring occasionally. Add the lemon juice and gently bring to a boil and continue boiling steadily, uncovered, until the mixture thickens, about 30-40 minutes.

Start testing to see if the jam has set. Transfer the jam to clean, sterilized jars.

How do you know when the jam is set?

Most experts suggest boiling the jam until it reaches a temperature of 220°F (105°C). But what do you do when you don’t have a thermometer?

No worries! If you don’t have a thermometer to test the jam, here’s a foolproof method I use. Check out the photo below!

how to test when jam is set

TIPS FOR SUCCESS

  • Use ripe, undamaged strawberries.
  • You want to keep the strawberries and sugar in the refrigerator for at least 3 hours or (better yet) overnight because the strawberries release juices and dissolve the sugar, creating a thick syrup. Because the sugar is dissolved, making the jam is much faster and easier. Also, you don’t risk burning the fruit when boiling it. You could skip this step completely, but there would be extra time on the stove stirring continuously until the sugar is dissolved.
  • When you start bringing it to a boil, you want to do it slowly and gently so you don’t scorch or burn the fruit. So be patient and don’t rush this step.
  • When you start testing the jam to see if it has set, make sure you take it off the heat first.
  • If you don’t like thick chunky pieces of fruit, mash the strawberries with a potato masher or pastry blender.

strawberry jam

WHERE TO USE HOMEMADE STRAWBERRY JAM

Of course, there are lots of ways to use homemade strawberry jam besides peanut butter and jelly sandwiches! Here are just a few ideas:

  • spread it on plain or buttered toast
  • spoon some over Greek yogurt
  • use it to top vanilla ice cream
  • mix it with some cream cheese and spread it over sourdough bread
  • spread some over cheesecake or  brownies
  • spoon some over fruit salad
  • surprise someone and give it as a gift

Let me know how this strawberry jam turned out for you in the comments below!

I’d love to hear from you!

~Voula

EASY STRAWBERRY JAM (Without Pectin + Tips)

This homemade strawberry jam is made with only 3 ingredients! Learn how to make this delicious jam from scratch, without using a thermometer. It really is easier than you think!
Course: Breakfast, Dessert
Cuisine: American
Keyword: easy,, homemade, strawberry, jam, no pectin, no thermometer
Servings: 2 - 3 small jars

Ingredients

  • 1 kilo (2.2 pounds) strawberries
  • 500 g (2 ½ cups / 17.6 oz) sugar
  • juice from 1 lemon

Instructions

  • Wash the strawberries. Remove the stems and any bad spots.
  • Cut the strawberries in half and put them in a large bowl.
  • Add the sugar and cover all the strawberries.
  • Cover the bowl and put it in the refrigerator for at least 3 hours or overnight.
  • Put the plates in the refrigerator.
  • Pour the strawberries into a large, deep pot. Start cooking on low heat, stirring occasionally.
  • Increase heat to medium and stir to completely dissolve the sugar. Remove any foam that forms on the surface.
  • Add the lemon juice and gently bring to a boil and continue boiling steadily, uncovered, until the mixture thickens, about 30-40 minutes.
  • If you don’t like thick chunky pieces of fruit, mash the strawberries with a potato masher or pastry blender.
  • Take the jam off the heat and start testing to see if it has set.
  • Take out a plate from the refrigerator and put a teaspoon of jam on it. Put the plate back in the refrigerator for 1-2 minutes. Then take it out of the refrigerator and push the jam with the back of a clean spoon. If it crinkles and wrinkles and remains separated, it’s set (see photo in the post). If not, put the jam back on the heat and continue cooking. Test it again every 2-3 minutes until it’s reached the setting point. Be careful! It can set really fast!
  • Transfer the jam to clean, sterilized jars.
  • Enjoy!

Notes

  • Use ripe, undamaged strawberries.
  • You want to keep the strawberries and sugar in the refrigerator for at least 3 hours or (better yet) overnight because the strawberries release juices and dissolve the sugar, creating a thick syrup. Because the sugar is dissolved, making the jam is much faster and easier and you don’t risk burning the fruit. You could skip this step completely, but there would be extra time on the stove until the sugar is dissolved.
  • When you start bringing it to a boil, you want to do it slowly and gently so you don’t scorch or burn the fruit. 
  • When you start testing the jam to see if it has set, make sure you take it off the heat first.
  • See the photo in the post to help you know when the jam is set.
  • You can store the jam in the refrigerator for up to 5-6 months.
© Pastry Wishes
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RIZOGALO – GREEK RICE PUDDING (+ Vegan Option)

Rizogalo is a classic, creamy Greek dessert! This recipe is really easy to make with just a handful of ingredients. 

rizogalo greek rice pudding

Rizogalo (pronounced ree-ZO-ga-lo) gets its name from the two main ingredients: rizi, which means rice and gala, which means milk. 

Growing up, rizogalo was such a comfort food! It still is, actually!

My family loves this rice pudding! In the summer, we have it cold, straight out of the refrigerator. In the winter, we have it warm, straight out of the saucepan. We even have it for breakfast sometimes!

Greek rice pudding is very creamy, but not too thick or sweet. There aren’t any eggs or cream, either, so it’s not that heavy or rich like a custard. Instead, it’s very light and velvety.

Here’s what you’ll need to make Rizogalo.

rizogalo greek rice pudding

HOW TO MAKE RIZOGALO IN 5 EASY STEPS

STEP 1: 

Wash the rice.

STEP 2: 

Boil the water & salt. Add the rice and cinnamon sticks and simmer until rice is done, about 20-25 minutes.

STEP 3: 

Pour ¼ cup of the milk in a bowl. Add the sugar, vanilla, and cornstarch and whisk together. Set aside.

STEP 4: 

Pour the remaining milk into the rice mixture and cook for about 2 minutes. Add the cornstarch mixture and whisk continuously until it thickens, about a minute or so.

STEP 5: 

Ladle into small bowls.

Press some plastic wrap on the pudding (to prevent a film from forming) and store in the refrigerator.

Or serve immediately with lots of ground cinnamon on top!

Rizogalo Greek Rice Pudding

CUSTOMIZABLE VEGAN OPTION!

You can easily make this recipe vegan by replacing the regular milk with any other plant-based milk. I’ve tried both and they work great!

TIPS FOR SUCCESS

  • I suggest using short-grain white rice with a high starch content, like Arborio rice. This is important because it’s starchy and it makes the rice pudding thick and creamy. Long grain rice won’t give the same results.
  • The trick to getting rizogalo right is to keep tasting the rice to make sure it has cooked through.
  • After adding the milk, stir continuously until it thickens, otherwise the rice may burn and stick to the bottom of the saucepan.
  • When done, keep the rice pudding covered with plastic wrap in the refrigerator.

 Let me know how this Rizogalo turned out for you in the comments below! I’d love to hear from you!

~Voula

RIZOGALO – GREEK RICE PUDDING (+ Vegan Option)

Rizogalo is a classic, creamy Greek dessert! This recipe is really easy to make with just a handful of ingredients. 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast, Dessert, Snack
Cuisine: Greek
Keyword: easy,, egg-free, Greek, pudding, rice
Servings: 3 - 4 small bowls

Ingredients

  • ¼ cup (50 g / 1.8 oz) uncooked, starchy, short-grain white rice (or Arborio rice)
  • 1 ½ cups (375 ml / 12 fl oz) water
  • pinch of salt
  • 1-2 cinnamon sticks
  • 2 cups (500 ml / 16 fl oz) fresh milk (regular or plant-based)
  • ¼ cup (50 g / 1.8 oz) sugar
  • 1 teaspoon vanilla 
  • 2 tablespoons cornstarch
  • ground cinnamon

Instructions

  • Rinse the rice under cold, running water. I like to use a fine-mesh strainer. 
  • Put the water and salt in a pot and bring it to a boil. When it starts boiling, add the rice and the cinnamon sticks. Simmer on medium heat for about 20-25 minutes, stirring occasionally until the rice absorbs the water. After 20 minutes, taste the rice to see if it has cooked through; if it hasn’t, add a little more water and continue to simmer. Do not drain. Continue tasting the rice until it’s done. Then, discard the cinnamon sticks.
  • Pour ¼ cup of the milk in a bowl. Add the sugar, vanilla, and cornstarch and whisk together. Set aside.
  • Pour the remaining milk into the rice mixture and turn up the heat to medium-high. Cook for about 2 minutes. 
  • Add the cornstarch mixture and whisk continuously until it thickens, about a minute or so.
  • Ladle into small bowls. 
  • Press some plastic wrap on the pudding (to prevent a film from forming) and store in the refrigerator.
  • Or serve immediately with lots of ground cinnamon on top!
  • Enjoy!

Notes

You can store the rizogalo in the refrigerator for up to 4 days. 
It will thicken a bit as it cools.
© Pastry Wishes
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GREEK HALVA CAKE (STEP-BY-STEP TUTORIAL + VARIATIONS)

This delicious no-bake cake is made with semolina, honey syrup, nuts, and raisins. It’s delicately spiced with cinnamon and cloves.

Greek Halva Cake

Halva (pronounced hal-VA) is a popular Greek dessert. If you’re not familiar with this dessert, it is made with semolina and honey syrup.

This stove-top dessert is pretty straightforward to make and it’s so delicious!

What is halva?

Halva has origins in the Middle East and you can find many different variations in the Balkans and Eastern Europe, too.

Halva is popular in Greece, especially during periods of Orthodox Christian fasting because it’s dairy free and egg free.

In Greece, there are 3 main kinds of halva.

There is a halva called “Halvas Farsalon” (from a region in central Greece called Farsala), which is made with cornstarch, butter, almonds and a unique caramel crust.

Then there’s one made with tahini paste, almonds and/or honey and sugar.

Finally, there’s one made with semolina and honey syrup, which this post is about.

Here’s what you need to make Greek Halva Cake:

halva ingredients

HOW TO MAKE GREEK HALVA CAKE

1 MAKE THE SYRUP – Just put all the syrup ingredients in a saucepan, stir and boil for 5 minutes.

halva syrup

After 5 minutes, remove the spices and the peel. The syrup will be a light caramel color.

honey syrup

2 HEAT THE OIL & TOAST THE SEMOLINA – Heat the oil on medium-high, then add the semolina. Stir continuosly while toasting, otherwise it will burn.

halva pot

3 TOAST UNTIL GOLDEN BROWN – When it turns golden brown, add the raisin and nuts and stir.

halvapot

4 GRADUALLY ADD THE SYRUP – Take the pot off the heat and add the syrup a little bit at a time, allowing the semolina to absorb it. Be careful because it will splatter. When all the syrup has been added, put the pot back on the heat, reduce to low and stir until it thickens.

5 SPOON THE MIXTURE INTO A PREPARED CAKE PAN – Spread the mixture into a cake pan and use the back of a spoon to smooth out and flatten the top.

halva pan

6 ALLOW TO COOL  – Let it cool for about 1 ½ hours, then turn the halva cake over onto a platter, dust with cinnamon, and top with walnuts.

greek halva cake

TIPS FOR SUCCESS:

  • Make sure you have a deep pot like a soup pot because the semolina needs a lot of space when cooking. It will also offer better protection from the splattering when you add the syrup.
  • A long wooden spoon makes stirring easier. The handle will also stay cool while stirring the hot semolina.
  • When you add the semolina to the hot oil, you need to stir constantly so that it doesn’t burn. You’re ready to remove it from the heat when the semolina turns a golden brown and smells toasty. If the semolina burns, it gets dark and the halva will have a bitter aftertaste. Once the semolina is ready, take the pot off the stove before adding the syrup.
  • Let the halva cool for at least an hour before slicing it, otherwise it may fall apart.

halva cake slice

POSSIBLE VARIATIONS:

If you want to customize your Halva cake, feel free to…

  • use different pans/serving bowls. Instead of a bundt pan or cake pan, you could serve the Halva in individual bowls.
  • use different nuts. This cake would be great with pistachios, almonds or even pine nuts!
  • add semisweet/bittersweet chocolate. You could add chunks of semisweet/bittersweet chocolate to the semolina mixture and stir until it melts. You can never go wrong with chocolate!
  • use a different topping. You could top the cake with melted chocolate! Yum!
  • serve it with ice cream or whipped cream. Delish!
  • serve it warm with some extra honey on top. This is how I enjoy Halva cake! I just heat a slice in the microwave and drizzle some honey over it! 😋

I hope you enjoy this Greek Halva Cake!

~Voula 😊

halva cake

Let me know how this Greek Halva Cake turns out for you in the comments below!

I’d love to hear from you!

If you want more yummy Greek desserts, you’ll love these:

GREEK HALVA CAKE (STEP-BY-STEP TUTORIAL + VARIATIONS)

This delicious no-bake cake is made with semolina, honey syrup, nuts, and raisins. It’s delicately spiced with cinnamon and cloves.
Prep Time20 mins
Resting Time1 hr 30 mins
Course: Dessert
Cuisine: Greek
Keyword: Greek, Halva, Cake, No-bake, honey, semolina
Servings: 10 -12

Ingredients

For the syrup

  • 5 cups water
  • 2 cups (400 g / 14.2 oz) sugar
  • 2 heaping tablespoons honey (about 50 g / 1.7 oz)
  • 2 cinnamon sticks
  • 5-6 whole cloves
  • 1 whole lemon peel

For the cake

  • 1 cup (250 ml / 8 oz) olive oil
  • 2 cups (400 g / 14.2 oz) coarse semolina (or 1 cup coarse & 1 cup fine)
  • ¼ cup raisins
  • 100 g (3.5 oz) walnuts

For the topping (optional)

  • 1-2 tablespoons honey
  • chopped walnuts
  • cinnamon

Instructions

Prep the pan

  • Lightly grease a bundt pan (or other cake pan) with some olive oil. Set aside.

Make the syrup

  • In a saucepan add all the ingredients listed for the syrup, stir and bring to a boil. Allow it to boil for about 5 minutes. Take it off the heat and remove the spices. Set aside.

Make the cake

  • Heat the olive oil in a deep pot on medium-high heat. Add the semolina and stir with a wooden spoon. Be careful! You need to stir it continuously, otherwise it will burn. When it turns golden brown, add the raisin and nuts and stir. Take the pot off the heat. Carefully pour a little bit of the honey syrup to the semolina and stir constantly until it has absorbed the syrup. Be careful! It will splatter! Add the remaining syrup and put the pot back on the heat, reduce to low and stir until the mixture thickens.
  • Transfer the semolina mixture to the prepared bundt pan and spread the top evenly with the back of a spoon. Allow it to cool completely (about 1 ½ hours).
  • Turn the halva over onto a cake platter/dish. Sprinkle with some cinnamon and top with nuts and honey.
  • Enjoy!

Notes

* Keep the Halva Cake covered in the refrigerator for 4-5 days.
© Pastry Wishes
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Cheater’s Chocolate Mousse (+ Easy Chocolate Garnishes)

This creamy, decadent dessert is a snap to make! Its chocolaty, luscious, silky smooth texture is divine, but not overly sweet! Great for Valentine’s Day!

cheater’s chocolate mousse

This delicious and impressive chocolate mousse is perfect for entertaining or whenever you want a  super quick chocolate dessert that just melts in your mouth!

If you celebrate Valentine’s Day and you’re looking for something quick and easy to make, this no-bake mousse is  for you! But even if you don’t celebrate Valentine’s Day, you will absolutely love this chocolate mousse.

What makes this Cheater’s Chocolate Mousse AMAZING:

It has only 4 ingredients.

It’s made in ONE bowl.

It’s egg-free.

It’s quick.

It’s no-bake.

It’s easy.

It tastes like sheer heaven in a glass.

It’s eye-catching.

This is my kinda dessert!

Cheater’s Chocolate Mousse

What you’ll need :

Heavy Cream: This is also called whipping cream. It helps make the mousse thick and adds to the overall flavor.

Cocoa Powder: I use unsweetened Dutch process cocoa because it has a more intense chocolate flavor. It’s also darker than natural cocoa powder, but you can use either one, as long as it’s unsweetened.

Powdered Sugar: I use just enough to balance out the bitterness from the cocoa powder.

Cream Cheese: I use full fat cream cheese, but you could use low fat varieties.

Chocolate Cookies: I use crushed Oreo cookies, but you could use your favorite chocolate cookies, instead.

Chocolate: I use good quality bittersweet or semisweet chocolate and white chocolate to garnish the mousse with chocolate hearts and shards, however, this is optional.

Serving Glasses: I use liqueur glasses to serve them in, but they also look fantastic in tall wine glasses or small glass pots.

Pastry bag & tip: I use a Wilton 2D tip to make them look fancy! Of course, you don’t have to pipe them into serving glasses, you could just spoon them in.

Heart-shaped Cookie cutter: To make the chocolate cutouts.

How to make Two-toned Chocolate Hearts

I use silicone molds because the chocolates just pop right out without cracking or breaking. To make the chocolate hearts, melt the white chocolate and pour it into a silicone mold halfway, let it cool until chocolate is set and then top it with melted bittersweet chocolate. When it cools completely, gently remove the hearts from the mold. They’re great with cognac or on their own!

Two-toned chocolate hearts

For the Chocolate Shards/Cutouts

Melt the bittersweet chocolate and pour it on a large sheet of parchment paper. Evenly spread it out using an offset spatula or the back of a spoon. Let it cool until chocolate is set. Drizzle some melted white chocolate into lines over the dark chocolate. When it cools completely, cut out chocolate hearts using a heart-shaped cookie cutter or break it into shards.

Store the chocolate hearts, shards or cutouts in the refrigerator until you’re ready to garnish.

Variations 

Instead of crushed cookies or chocolate hearts, you could add grated chocolate, sprinkles, or nuts.

You could also add 1 or 2 teaspoons of your favorite liqueur if you want a boozy boost.

I hope you enjoy this Cheater’s Chocolate Mousse!

~Voula

LOOKING FOR MORE EASY AND DELICIOUS NO-BAKE DESSERTS? 

Check these out:

Let me know how this cheater’s chocolate mousse turns out for you in the comments below! I would love to hear from you!

Cheater’s Chocolate Mousse (+ Easy Chocolate Garnishes)

Prep Time30 mins
Course: Dessert
Cuisine: American
Keyword: easy chocolate mousse no-bake Valentine's Day
Servings: 4

Ingredients

For the mousse

  • ¾ cup (200 ml / 6 fl oz) heavy cream
  • ¼ cup (25 g / 0.9 oz) unsweetened cocoa powder
  • ½ cup (60g / 2.1 oz) powdered sugar
  • 100 g (3.5 oz) cream cheese
  • 2 chocolate cookies, crushed
  • a pastry bag & tip (optional)

For the Two-toned Chocolate Hearts

  • 125 g / 4.4 oz bittersweet or semisweet chocolate, chopped
  • 125 g / 4.4 oz white chocolate, chopped

For the Chocolate Shards/Cutouts

  • 50g / 2 oz bittersweet or semisweet chocolate, chopped
  • 50g / 2 oz white chocolate, chopped

Instructions

Make the Garnishes

  • For the Two-toned Chocolate Hearts
    Place the chopped white chocolate in a heat-proof bowl, preferably glass, and place it over a pot of just simmering water. Make sure the bowl DOES NOT TOUCH the water or it may burn the chocolate! Pour into silicone molds halfway, and tap gently to even out the mixture, and let it cool until chocolate is set. Melt the semisweet chocolate the same way and pour on top of the white chocolate. Tap gently and allow it to cool completely. Gently remove the hearts from the mold. Refrigerate until you’re ready to garnish.
  • For the Chocolate Shards/Cutouts
    Melt the bittersweet chocolate as mentioned above and pour it on a large sheet of parchment paper. Evenly spread it out using an offset spatula or the back of a spoon. Let it cool until chocolate is set. Melt the white chocolate and drizzle it over the bittersweet chocolate. When it cools completely and has set, cut out chocolate hearts using a heart-shaped cookie cutter or break it into shards.
    Refrigerate until you’re ready to garnish.

Make the mousse

  • Using an electric hand mixer, whip together the heavy cream, unsweetened cocoa powder and powdered sugar until stiff peaks form, scraping the sides of the bowl often.
  • Add the cream cheese and beat until thoroughly combined.
  • Transfer to a pastry bag, fitted with a Wilton 2D tip, and pipe the mousse into serving glasses.
  • Top with crushed chocolate cookies and chocolate garnishes.
  • Enjoy!

Notes

Melting the chocolate: By melting the chocolate over barely simmering water, you prevent the chocolate from burning, which tastes awful. This is another reason why I usually don’t melt chocolate in the microwave, either. It’s best to use a heat-proof glass bowl that fits nicely over a pot of simmering water so that you can see how the chocolate changes as it melts. This is really a fool-proof way of melting chocolate because you have better control over the heat. It’s worth the extra time and effort!
Adapted from https://entertainingwithbeth.com/no-bake-chocolate-mousse/
© Pastry Wishes

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Easy Coconut Lush Dessert

This coconut dessert is a twist on an old-time favorite! It’s creamy, coconutty, and oh, so luscious! It’s also incredibly easy and made WITHOUT any instant pudding mix!

Coconut Lush

Coconut lovers, rejoice! This easy coconut dessert is for you!

Classic Coconut Lush typically has a baked crust and a layer of cream cheese filling, but I cheated by using a layer of ladyfingers and homemade coconut pudding, instead!

This is a popular crowd-pleasing dessert in my family. I usually make this in the summer, but I often get asked to make it for family dinner parties throughout the year, too.

This coconut lush is:

easy.

no-bake.

fuss-free.

made in one pan.

Now, that’s my kind of dessert!

This coconut lush is heavenly! First, there’s a layer of ladyfingers, then there’s homemade coconut pudding and then whipped cream on top. Finally, everything is topped with toasted coconut chips.

What you’ll need:

Ladyfingers: These are also known as Savoiradi – Italian biscuits. They’re perfect for trifles and layered desserts.

Eggs: I use organic. It really makes a difference.

Milk or coconut milk: If you can’t find coconut milk, you could use regular milk.

Vanilla: I always use pure vanilla extract, but if it’s hard to find, you could use vanilla flavor.

Shredded or desiccated coconut & some coconut chips: I use unsweetened desiccated coconut, and I like adding some toasted coconut chips on top for extra flavor and texture.

Sugar: I use regular, granulated sugar.

Cream: I don’t like ready-made whipped toppings because they usually have a lot more sugar and a bunch of additives which I tend to avoid like the plague! Even though there may be more fat in real whipped cream, it far exceeds the flavor of anything you can buy.

Baking pan: ​I used a 35cm X 23.5 cm (about 14in X 9in) glass baking pan.

Easy Coconut Lush Dessert

Variations

Instead of coconut chips, you could sprinkle some caramelized walnuts, sliced almonds, or chopped pecans on top.

What’s the difference between flaked, shredded & desiccated coconut?

Shredded coconut is in strips. It’s mainly dry, but still has some moisture. Desiccated coconut is dried and ground, rather than shredded. It looks like freshly fallen snow! I prefer desiccated coconut, because it’s easier for me to find. Flaked coconut (also known as coconut chips) are much larger and wider than desiccated coconut; they’re mainly added for texture.

Could I use instant pudding mix?

You could, but, believe me, pudding made from scratch beats the boxed one any day! The taste cannot compare – homemade pudding is so much more flavorful than the instant stuff! Plus it’s easy to make and there are no strange ingredients in it! That’s a win-win!

Let me know how this coconut lush dessert turns out for you in the comments below! I would love to hear from you!

Easy Coconut Lush Dessert

Easy Coconut Lush Dessert

This coconut dessert is a twist on an old-time favorite! It’s creamy, coconutty, and oh, so luscious! It’s also incredibly easy and made WITHOUT any instant pudding mix!
Course: Dessert
Keyword: easy, coconut, lush, dessert, no-bake, pastry wishes
Servings: 10 (approximately)

Ingredients

For the Base

  • 1 packet (200g / 7 oz) ladyfingers
  • 1/4 cup milk

For the Filling

  • 2 cups (400 g) sugar
  • 1/2 cup (60 g / 2.15 oz) all-purpose flour
  • dash of salt
  • 6 egg yolks
  • 4 cups (1 liter) coconut milk or regular milk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups (122 g / 4.3 oz) dessicated coconut

For the Topping

  • 1 1/2 - 2 cups flaked coconut (coconut chips)
  • 500 ml (18 fl oz) whipping cream or heavy cream
  • 4 tablespoons powdered sugar
  • caramelized walnuts, sliced almonds, or chopped pecans (optional)

Instructions

For the Base

  • Line a plate with some paper towel. Dip the ladyfingers, one at a time in the milk and place them on the paper towel to drain.
  • Line a pan evenly with the ladyfingers. Set aside.

For the Filling

  • In a large saucepan, combine the sugar, flour and salt.
  • In a large bowl, combine the egg yolks, the milk and the vanilla . Stir the egg mixture into the flour mixture and stir over medium heat until it becomes thick and bubbly.
  • Continue stirring and reduce heat to low. Contintue to stir for 2-3 minutes longer. Stir in the dessicated coconut.
  • Pour the filling over the ladyfingers and cover with plastic wrap. Allow it to cool completely.

For the Topping

  • Toast the coconut flakes in a non-stick fryng pan on medium-low heat until light brown, about 3 minutes, mixing often to prevent burning. Set aside.
  • Beat the whipping cream and the powdered sugar together with a hand mixer until whipped cream forms, about 5 minutes.
  • When filling has completely cooled, remove the plastic wrap, add the whipped cream and spread evenly on the top.
  • Add the toasted coconut flakes or nuts. Refrigerate before serving, at least 2 hours.
  • Enjoy!

Notes

  • Toasting the coconut flakes in a non-stick frying pan is such a time-saver as opposed to using the oven! Just be careful because it can burn easily.
  • Keep the dessert in the refrigerator for at least 2 hours so the ladyfingers will have enough time to soften up.
© Pastry Wishes

 

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EASY VEGAN CHOCOLATE TRUFFLES

These vegan chocolate truffles are super rich and decadent! The best part is that they are SO EASY to make, using only 3 ingredients! Get ready to indulge yourself with these chocolaty, velvety, vegan, bite-sized goodies!


Is there anything better than an easy, no-bake, chocolate dessert? Nope.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

These truffles are:

vegan.                                                                                                                                                                                                                                                      easy to make.
rich and creamy.
super chocolaty.
intensely delicious.                                                                                                   

 What you’ll need:

good quality bittersweet or semisweet chocolate
raw cashews
water

That’s it! Just 3 ingredients!

Optional Coatings

I love coating these truffles in unsweetened cocoa powder, chopped nuts or shredded coconut. I usually use Dutch-processed cocoa powder, because it’s not as bitter as natural cocoa powder, but feel free to use whatever you like.

Why use bittersweet chocolate?

Bittersweet or semisweet chocolate (also known as couverture chocolate) is a high-quality chocolate with a higher percentage of cocoa solids than a regular chocolate bar. It’s ideal for truffles and has a creamy texture and flavor. It’s also not as sweet as an ordinary chocolate bar.

How to make these luscious little truffles in 5 steps:

STEP 1: MELT THE CHOCOLATE

Place the chopped chocolate in a heat-proof bowl, preferably glass. Put the bowl over a pot of just simmering water. Make sure the bowl DOES NOT TOUCH the water! Stir the chocolate until melted. Remove the bowl from the pot and set aside to cool.

STEP 2: MAKE VEGAN CREAM

Place the raw cashews and the water in a food processor or a blender. Blend everything until it’s smooth and creamy.

STEP 3: STIR THE MIXTURE INTO THE MELTED CHOCOLATE

Gently stir the vegan cream into the melted chocolate with a spatula or a spoon until combined.

STEP 4: REFRIGERATE

Cover the bowl loosely with plastic wrap and place in the refrigerator overnight.

STEP 5: ROLL INTO BALLS

Wear gloves or dust your hands with unsweetened cocoa powder, if you don’t mind getting a bit messy!  Using a teaspoon, take out a small amount of the mixture and roll into a small ball. Work quickly so the chocolate doesn’t melt. Then roll in unsweetened cocoa powder, shredded coconut, or chopped walnuts.

Please let me know how these vegan chocolate truffles turned out for you in the comments! I would love to hear from you!

P.S. Warning! These chocolate truffles are extremely addictive! You won’t be able to eat just one! You can’t say I didn’t warn you!

vegan chocoalte truffles
Print Recipe
5 from 1 vote

EASY VEGAN CHOCOLATE TRUFFLES

These vegan chocolate truffles are super rich and decadent! The best part is that they are SO EASY to make, using only 3 ingredients! Get ready to indulge yourself with these chocolaty, velvety, vegan, bite-sized goodies!
Course: Dessert
Cuisine: American, Mediterranean
Keyword: EASY VEGAN CHOCOLATE TRUFFLES
Servings: 50 (approximately)

Ingredients

For the truffles

  • 1 ⅓ cups (200 g / 7 oz) unsalted, raw cashews
  • 400 g / 14 oz good quality bittersweet or semisweet chocolate, chopped
  • 1 cup cold water

Optional Coatings

  • unsweetened cocoa powder (natural or Dutch-processed)
  • shredded coconut
  • chopped nuts

Instructions

  • Place the chopped chocolate in a heat-proof bowl, preferably glass, and place it over a pot of just simmering water. Make sure the bowl DOES NOT TOUCH the water or it may burn the chocolate! 
  • Stir the chocolate until melted. Remove the bowl from the pot and set aside to cool.
  • In a food processor or a blender, add the cashews and the water and blend until smooth and creamy.
  • Add the cashew mixture to the melted chocolate and gently mix with a spatula or a spoon until well combined.
  • Cover the bowl loosely with plastic wrap and place in the refrigerator overnight.
  • Wear gloves or dust your hands with unsweetened cocoa powder, if you don’t mind getting a bit messy!  Using a teaspoon, take out a small amount of the mixture and roll into a small ball. Work quickly so the chocolate doesn’t melt. 
  • If you wish, roll in unsweetened cocoa powder, shredded coconut, or chopped walnuts. 
  • Cover tightly and store in the refrigerator for up to a week.
  • Enjoy!

Notes

  • Melting the chocolate: By melting the chocolate over barely simmering water, you prevent the chocolate from burning, which tastes awful. This is another reason why I usually don’t melt chocolate in the microwave, either. It’s best to use a heat-proof glass bowl that fits nicely over a pot of simmering water so that you can see how the chocolate changes as it melts. This is really a fool-proof way of melting chocolate because you have better control over the heat. It’s worth the extra time and effort!
  • Raw cashews: I used raw cashews because they have a very mild flavor that doesn’t interfere with the overall taste.
  • Toppings: Other toppings can also be used, like powdered sugar, sprinkles, or crushed candy! The options are limitless!
©Pastry Wishes

Easy-Vegan-Chocolate-Truffles

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