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Meera Sodha’s vegan recipe for spiced chocolate coins | The new vegan

Joseph P Kennedy (the father of ex-president John F Kennedy) famously said: “When the going gets tough, the tough get going.” But here we are, closing in on the end of 2020, it’s been tough for most of us – and there’s nowhere to go. So, rather than writing a recipe requiring you to step up to the plate (pun intended), here is a high-impact but very low-effort recipe. Something you can make almost effortlessly as a “well done, you” for getting through, a treat to give to friends, or a gift to send loved ones in the run-up to Christmas.

Spiced chocolate coins

These are the perfect thing to make the evening before you need them. If you can’t get hold of the toppings suggested, decorate with whatever odds and ends you have to hand. To gift, wrap in paper or place in a cardboard box, or store in an airtight box, but not in the fridge. So long as they’re airtight, they should keep for at least a week and up to a fortnight.

Prep 5 minCook 15 minMakes About 20 coins

200g 70% cocoa dark chocolate (and suitable for vegans)½ tsp ground cinnamon ½ tsp ground ginger 1 pinch ground cloves 1 tbsp light muscovado sugar1 tbsp chopped hazelnuts or pistachios, to top 1 tbsp honeycomb pieces, to top 1 tbsp dried rose petals, to top 1 tbsp dried cranberries, to top

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