• If using a regular blender or food processor, place half the pistachios in the blender first and pulse until they have turned a fine powdery consistency.
• Add the remaining pistachios and process again.
• They will turn into a powder first, then into a smoother paste the longer you blend them.
• Add the melted coconut oil and stevia and blitz until all the ingredients are smooth, with only a few grains left.
• Pour into a small bowl and freeze for about twenty minutes while you make the

chocolate coating.

• Line a freezer-safe dish or platter with baking parchment.
• Remove the pistachio filling from the freezer.
• Using a teaspoon (a melon scooper might work, too) scrape a walnut-sized amount of filling.
• Roll into a small ball in your hands, and place on the baking parchment.
• Repeat this process to create 9 truffles.
• Freeze the truffles for another five minutes.

For the coating

• Place a small saucepan over low heat.
• Gently warm up the coconut oil, turn the heat really low, then add the chocolate and slowly let it melt.
• Stir occasionally to prevent burning.
• When the chocolate has become silky, stir in the stevia, then take off the heat.
• Let it cool.
• Stir briefly before coating the pistachio balls into the chocolate, just to keep it manageably liquid.
• Dip each pistachio ball into the chocolate liquid, coating it well, then place back onto the baking parchment.
• Repeat this process for every single ball.
• Place the truffles back in the freezer for another ten minutes.

Pistachio Drizzle (optional)

• Reserve a teaspoon of the wet pistachio filling.
• Place it in a small saucepan, along with a teaspoon of coconut oil, and melt the two together.
• Set aside to cool a little.
• When the truffles are coated with chocolate and have set, drizzle the pistachio liquid over them and freeze again.
• Serve the truffles cold, preferably from the freezer.

• Add all ingredients to a food processor and blend until well combined.
• Remove from processor and place in a bowl.
• Place coatings of your choice on a plate.
• Remove about a tablespoon of mixture at a time and make into bite-sized balls.
• Roll each ball in coating and place on parchment-lined baking tray.
• Chill in the refrigerator for 30 minutes.

• Combine the ingredients for the truffles in a mixing bowl; it might be easier to use your hands for this. It should be a pretty tough dough.
• Roll the dough into small balls, half the size of a golf ball. Refrigerate for at least an hour.
• Melt the cacao butter in a bowl over a pot of hot water. Stir in the cacao powder and sweetener.
• Pour over the truffles, add the toppings of your choice and refrigerate for at least an hour.

• Put the chocolate and soya cream in a bowl over a saucepan of simmering water and heat gently until the chocolate has melted.
• Remove from the heat, mix in the liqueur and cool the mixture quickly by putting the bowl into a bowl of cold water.
• Once the mixture cold and beginning to set, whisk it hard until it is thick and light – using an electric whisk or food processor.
• Put the whipped mixture in the fridge to chill until it is solid enough to shape.
• Sprinkle a tablespoonful of cocoa onto a plate.
• Using two teaspoons, put generous teaspoonfuls of the chocolate mixture on top of the cocoa.
• Sift another tablespoonful of cocoa on top, then quickly roll the teaspoonfuls of mixture between your palms to make the truffles.
• Put them onto a plate and chill until needed.

• Chop the hazelnuts roughly into quarters
• In a mixing bowl, combine hazelnuts and maple syrup
• Stir together to coat nuts
• Sprinkle sugar over nuts
• Mix together to evenly distribute ingredients
• Spread nuts out on a silicon baking mat or parchment paper
• Bake at 300 degrees Fahrenheit for about 10 minutes, until lightly toasted
• Allow nuts to cool completely at room temperature
• Chop very finely with a knife and reserve until needed

To make the truffles

• Scoop Just Cookie Dough into rounded teaspoons, shape into balls by rolling between the palm of your hands and place in freezer.
• Freeze for 30 minutes.
• Place about a teaspoon of hazelnut spread in the palm of your hand, then place a frozen cookie dough ball on top.
• Roll around in your hands, trying to coat cookie dough with all the spread as you go.
• When fully coated, place balls into container of chopped hazelnuts.
• Roll cookie dough balls around in chopped nuts, trying to press nuts to cover the outside of the balls.
• Place onto plate or tray and refrigerate.
• Allow truffles to “defrost” in the refrigerator for at least 30 minutes before eating.

• Preheat oven to 375º.
• Line two cookie sheets with parchment paper.
• Cream shortening and sugar together, using a stand mixer if available.
• You can also do it by hand.
• Add molasses and vanilla and beat well.
• Add pumpkin puree and whip until incorporated (don’t worry if the fat doesn’t mix in completely).
• In a separate bowl, combine all the remaining ingredients and mix well.
• Add this dry mix to the wet until all incorporated.
• It will make a stiff batter.
• If available, use ice cream scoop that has a release lever to drop the dough onto your cookie sheet.
• Wet your fingers and gently flatten the dough balls.
• This will prevent your pies from tipping over by creating a semi-flat surface for them to rest on.
• Bake for 10-13 minutes or until a toothpick inserted comes out clean, and the tops spring back when pressed in the center.
• Remove cookies from the cookie sheet as soon as they come out of the oven to prevent over-baking.
• Cover them with a towel or plastic wrap to keep moisture/steam in, as this will prevent a hard crust from forming.
• Prepare the filling while your cookies are cooling.
• Whip the filling ingredients together until smooth.
• Set aside or refrigerate until use.
• Use a pourer to pour the filling into the center.
• Make sure the sides of the cookies that were touching the cookie sheet are the side that touch the filling.
• Optionally, you can mix in mini chocolate chips or some melted chocolate drizzled over the top.
• Store them wrapped in plastic wrap or in an air-tight container to keep them soft.

• Mix the crushed biscuits with the margarine.
• Put into a greased cake tin (preferably with a removable bottom, or else line the base with greaseproof paper) and pat down firmly.
• Make the Agar flakes up with half a pint of water (following the instructions on the packet).
• Meanwhile melt the chocolate and blend together with the golden syrup and tofu.
• Blend in the Agar mixture and pour on top of the biscuit base.
• Chill for 2 hours.
• Grate chocolate and sprinkle it over the top

• Make a pastry by the margarine into the flour, and adding enough cold water to bind it together.
• Roll the pastry out and make a lid for the pie using your pie dish as a template.
• Line the dish with the remaining pastry.
• Put the raspberries and bananas into the pie dish, adding sugar to taste.
• Put the pastry lid on, brush it with water and sprinkle brown sugar over.
• Bake in a moderately hot oven for around 30 minutes, until golden brown.

• Melt chocolate according to package directions. (Preferably the double boiler method)
• On a parchment lined tray, arrange dried strawberries close together, reserving a few to garnish with.
• Pour melted chocolate over strawberries.
• Garnish with remaining strawberries.
• Let cool completely and set up before cutting to desired serving size.

• Mix a handful of pomegranate seeds into the dark chocolate and stir gently to combine.
• Spread melted dark chocolate over either a silpat mat or a sheet of waxed paper.
• Sprinkle more pomegranate seeds over the chocolate, poking each one in slightly with the tip of a toothpick.
• (I found the seeds pop off easily if they are not pushed into the chocolate).
• Sprinkle lightly with salt, and allow the chocolate to set.
• Carefully break into pieces and serve.