So, being vegan is not a reason to forgo desserts. These little "truffle" gems are healthy, nutritious and extremely tasty. And although they are not real truffles, they look and taste just like them. The recipe is very easy and versatile, you can change the fruit, you can add some liqueur, you can dip them in chocolate, or roll them in cookies and/or nuts. You don't even have to make this into truffles; the original recipe was for "brownies". I highly recommend to try this dessert even if you are not vegan, because it's amazing!

recipe adapted from 28 cooks

for 20 "truffles"

• Pitted prunes - 1/2 cup
• Pitted dates - 1/2 cup
• Pecans - 1 cup
• Cocoa powder - 1/2 cup (plus more for rolling)
• maple syrup - 3 tablespoons

- Process all ingredients in a food processor until everything is finely chopped and resembles a dense paste.
- You might need to do it in batches if the mixture is very dense and your processor struggles with it.
- Using a small ice cream scoop, scoop some of the paste, roll into a ball and roll in cocoa powder.
- Enjoy!!

Hot chocolate is not one of my regular drinks. I only crave it a few times a year, but when I do, a hot chocolate from a package wouldn't work for me. It has to be a real deal with real chocolate, with froth, cream/milk and flavourings. This recipe is one of the best hot chocolates I've ever tried. It's smooth, it's creamy, it's frothy and aromatic. A perfect treat for a weekday night.

recipe adapted from The Chocolate Deck: 50 Luscious Indulgences by Lori Longbotham

for 2 portions

• Brown sugar - 1/8 cup
• Ground almonds - 1 1/2 tablespoons
• Cocoa powder - 1/8 cup
• Salt - a pinch
• Milk - 1 1/2 cup
• Bittersweet or semisweet chocolate, chopped - 14 g
• Vanilla extract - 1/2 teaspoon
• Cinnamon stick - 1

- In a bowl mix ground almons, sugar, salt and cocoa powder.
- In a small pot warm the milk with a cinnamon stick and chocolate. Stir occationally until the chocolate melts.
- Add 1/2 cup of warm milk into the dry ingredients and mix well to get rid off any lumps.
- Pour the almond-milk mixture into the pot to the milk and bring it to boil.
- Add the vanilla, remove the pot from the heat, cover with a lid and let it steep for 3 minutes.
- Pour the hot chocolate through a fine seive to remove cinnamon stick and ground almond.
- Whip the hot chocolate in a blender or using a hand mixer until it's frothy.

I love my ice cream maker. It's so much fun and if I am making a Phyladelphia style (no custard) ice cream, it only takes a few minutes to make. This ice cream is one of those really quick ones with only a handful of ingredients, besides Peanut Butter and Chocolate are a match made in heaven.

recipe from The Perfect Scool by David Lebovitz

• Cream 10%, half and half - 2 cups
• Unsweetened Dutch-process cocoa powder - 1/4 cup
• Sugar - 1/2 cup
• Pinch of salt
• Creamy peanut butter - 1/2 cup

- Whisk together the cream, cocoa powder, sugar and salt in a large saucepan.
- Heat the mixture, whisking frequently, until it comes to a full, rolling boil.
- Remove from the heat and whisk in the peanut butter, stirring until blended.
- Chill the mixture thoroughly.
- Then freeze it in you ice cream maker according to the manufacturer's instructions.

When I saw this recipe, I immediatly knew that I had to make them. They were called "brownie chocolate cookies" and I expected them to be soft and chewie. I suspect that I rolled them too thin because they weren't even remotely close to anything brownie-like, but they were really good. Especially the next day when all the flavours melded together and they became intensely chocolatey.

recipe from smittenkitchen

• All-purpose flour - 3 cups
• Sal - 1/2 teaspoon
• Baking powder - 1/2 teaspoon
• Butter, room temperature - 2 sticks (1 cup)
• Sugar - 1 1/2 cups
• Eggs, large - 2
• Vanilla extract - 1 teaspoon
• Unsweetened cocoa - 2/3 cup

- Preheat the oven to 350F (180C).
- In a bowl, whick flour, salt and baking powder.
- Using a mixer, in another bowl, mix together butter, sugar, eggs, vanilla and cocoa powder.
- Gradually add flour mixture to the butter mixture and mix until smooth.
- Wrap in plastc and chill for at least one hour.
- Roll out cookie dough on floured surface.
- Cut into desired shapes, brushing extra flour off the top.
- Bake on a baking sheet lined with parchment paper for 8 to 11 minutes  until edges are firn ad centres are still slightly soft.
- Transfer to a wire rack to cool.

I was a little sceptical tryin out this recipe for the first time. I don't really trust chocolate recipes that do not call for chocolate and I wasn't sure if cocoa powder would give the cakes that rich chocolate taste. But this recipe rocks! It's one of the once that make over and over agan and I don't get tired of it. And a good thing is that you can make these a night before the event, since they are much better the next day. Somehow, the chocolate taste intensifies after a few hours.

recipe adapted from martha stewart

for 12-15 cupcakes

• Unsweetened cocoa powder - 3/4 cup
• All-purpose flour - 3/4 cup
• Baking powder - 1/2 teaspoon
• Salt - 1/4 teaspoon
• Butter, room temperature - 140 g (10 tablespoons)
• Sugar - 1 cup
• Eggs, large - 3
• Vanilla extract - 1 teaspoon
• Sour cream - 1/2 cup

- Preheat oven to 350F (180C).
- Line the muffin tin with paper liners.
- In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside.
- In a mixing bowl, cream butter and sugar until light and fluffy.
- Beat in eggs, one at a time, then beat in vanilla.
- Reduce speed to low.
- Add flour mixture alternating with sour cream, starting and ending with the flour mixture.
- Pour the batter into the muffin pans.
- Bake for 25-30 minutes until a toothpick inserted in center comes out clean

I love my chocolate: dark, milk, white, plain, with fillings, with spices. It's such an amazing food that can lift up your mood and make the life feel much better. And I love chocolate in desserts: cookies, cakes, pastries, cupcakes, ice cream. So, this recipe is a chocoholic's dream come true. It's an extremely easy dessert to make, only takes about 5 minutes to bring the batter together and about 15 minutes to bake it.

recipe adapted from carina-forum

for 4 small cakes

• Dark chocolate - 90 g
• Butter - 80 g
• Eggs - 2
• Sugar - 1/4 cup + 1/8 cup
• Flour - 2 tablespoons
• Flavourings (rum, cognac, vanilla) - 1 tablespoon optional.

- Preheat the oven to 430F (220C).
- Melt the chocolate and butter together in a microwave or in a double boiler.
- Whisk the eggs, sugar and flour together just until combined.
- Add the chocolate mixture into the egg mixture and mix well.
- Add flavourings if using and mix.
- Butter the ramikens and pour the butter into them.
- Bake for 13-15 minutes depending on your oven.