Eating a plant-based, whole food diet doesn’t mean you need to give up sweet treats. Feed your soul and your body with these vegan, low-sugar and very fudgy tamarind and cacao truffles. With spices such as cardamom, ginger and sweet-hot guajillo pepper, your tongue will soon be dancing.
I was at one of my favourite shops yesterday on a fruitless foray to load up on some good ol’ American grits. Yeah, they aren’t whole food, but whatever. Sometimes you just need a simple taste of home. And since my true home is the Deep South, grits are in my DNA.
They are also my go-to when I want a little white-carb comfort. Usually I tuck a bag in my luggage for my trip back to the UK, but I didn’t this time. For some reason I had about 4 new pairs of yoga pants, despite not doing yoga, but not my favourite way to enjoy proper butter. Unfortunately, the UK’s best Mexican deli, Lupe Pintos (handily located in Edinburgh, and now Glasgow), doesn’t stock them. No one does as they are sooo heavy and therefore sooo expensive. If you are used to paying about $3 a bag, £10 ($15) is a bit steep.
Anyway…to assuage my disappointment I sampled some of the deli’s proper Mexican hot sauces and ended up buying some, as well as a few jars of Cumbria-made Mr Vikkis chutneys (tamarind and chipotle chutney is divine) and some various flimsy packets of Mexican chile pepper powders.
As soon as I got home I opened the tamarind chutney and dipped a teaspoon in the deep brown goo. Bliss: sweet, hot, sharp, spicy. Perfectly balanced. Then I looked at my spices and thought, “would it be so crazy to make tamarind and chilli truffles?” Continue reading