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Digital Subscriptions > Vegan Food & Living Magazine > Celebrate Christmas - December 2019 > Make your own gifts

Make your own gifts

Treat your friends to special sweets by Lagusta Yearwood that contain stunning flavours and a fizzing surprise too

Pomegranate truffles

Pomegranate Truffles! Uncomplicated. Not so sweet. Nice and tart. Pretty. You’ll like ’em. You can pour this ganache into a crisp baked tart shell and slice it into tiny wedges and feed those wedges to people who think vegan desserts are gross and watch their faces change in interesting ways that give you secret pleasure on many levels.

By Lagusta Yearwood Makes20-25truffl es | Prep15 minsplus setting | Cook5 mins| Calories141(per truffl e)

FOR THE TRUFFLES

260g (1 cup) ganache (see recipe on the right) 2 tbsp pomegranate molasses 230g (1 cup) chocolate, for dipping fresh or dried rose petals, preferably organic, to garnish (optional)

1 Place the ganache and pomegranate molasses in a medium-size bowl and stir together until emulsified.

2 Taste and adjust the flavour as necessary.

3 Line a sheet pan with parchment paper. Use a pastry bag fitted with a 1.3cm (½in) tip to pipe the ganache into walnut-size truffle centres. Roll the centres between your palms to make them round. Let the centres set at room temperature until firm.

4 Temper the chocolate, then dip the cooled truffle centres into the chocolate, using a truffle dipper, a fork or your fingers.

5 If desired, garnish the truffles with rose petals – just one or two per truffle, otherwise it gets overwhelming.

FOR THE GANACHE

makes enough ganache for 45-50 truffl es 200ml (¾ cup plus 2 tbsp) full-fat coconut milk 45g (¼ cup) refi ned coconut oil 1 tbsp water 345g (2 cups) dark chocolate, chopped into small pieces

1 Place the milk, oil and water in a 2-4 litre pot and bring to a full boil over medium heat. Turn off the heat when the mixture just begins to climb the pot.

2 Add the chocolate, gently swirl the pan to cover the chocolate with the milk, but do not stir. Cover the pot. Let stand, undisturbed, for 1-2 minutes.

3 Slowly whisk until the mixture is combined and uniform. The ganache is now ready for piping.

Strawberry seltzer fizz candies

Vegans love junk food, cats love walking on your face in the middle of the night, and punks love seltzer: these are things I know. This recipe is a great introduction to the world of pulled sugar candies. The only real trick is to work as quickly as possible. It will also be helpful to have on hand clean kitchen scissors whose blades have been lightly oiled with coconut or vegetable oil, and disposable vinyl gloves. Citric acid, strawberry extract, and all-natural food colouring are available online or in some supermarkets.

By Lagusta Yearwood Makes30candies | Prep15 mins| Cook20 mins| Calories19(per candy)

FOR THE FIZZ

1 tsp citric acid 1 tsp bicarbonate of soda 2 tsp icing (confectioners’) sugar

FOR THE CANDY BASE

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About Vegan Food & Living Magazine

Still wondering what to have for your Christmas dinner this year? Look no further as we have plenty of festive inspiration waiting for you. From delicious options for Christmas dinner to Boxing Day brunch ideas, make your own chocolate and beauty gifts, and an alternative gift guide that will help you give experiences rather than 'things', we've got it all. Also this issue, we show you how to whip up a feast using just five ingredients per course, get creative with vegan sushi and celebrate Hogmanay in style. Plus we have all your nutritional needs covered with advice on how to get your immune system winter ready, what to eat to boost your energy and how to keep your heart healthy. Plus this issue comes with an exclusive 2020 Make A Difference Calendar. Get all this and much more in the December issue of Vegan Food & Living.