Recipes & Gardening Projects – Page 2 – The Bohemian Kitchen

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Do you ever feel bad when you throw away veggie scraps, even if they are going into the compost? I know I do. It’s not as if there is anything wrong with the leftover bits of parsley and thyme, or with that one dinky carrot sitting alone in the…

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I keep hearing about fermented foods and how great they are supposed to be for our gut health. A good deal of this talk (from where I’m sitting anyway) comes from yogurt commercials. In these commercials, health-conscious women walk around their kitchens talking excitedly about the health benefits of…

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So last month I taught myself how to save seeds from garden vegetables. I figure if I’m going to keep gardening, I should expand my knowledge at least a little bit each season. I chose to start with something easy: tomato seeds from the gigantic cherry tomato plant in our front…

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Shouldn’t apples be part of the main dish too, sometimes? It’s that time of year for apple crumbles and apple pies, apple muffins and apple cider. Any baked good that exists can and will be stuffed with apples. It’s glorious. But should we really have to wait until dessert…

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I have a confession to make. I wasn’t planning to post about yogurt until I had mastered it. The plan was to be like Bruce Wayne in the movie Batman Begins, when he goes off to the mountains and trains to become a kick-ass superhero. Only instead of learning ninja moves, I would learn to make…

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Last night we made our own sushi. Normally we go to an all you can eat sushi place but for me, as a vegetetarian, it’s not worth it. Why spend 25 bucks so I can eat a bunch of rice and avocados? It’s good and everything but surely it’s…

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When I was younger and lived with my parents, my mother took two different recipes and mixed them together to make a creamy carrot soup flavoured with curry powder and parsnips. When I moved out on my own, she gave me the recipe, and I altered it by replacing the cream and dairy milk with…

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Something unexpected has happened since I started the 30 day vegan challenge. I don’t drink coffee anymore. At first, I stopped drinking it at coffee shops because they only have soy milk, not soy or coconut creamers, and soy milk in coffee doesn’t do it for me. Then, as I drank coffee at…

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Fresh basil is awesome in the summer. You can add it to bruschetta toppings, pasta sauces, or make pesto from scratch. It smells great – way better than that dried stuff in the shaker jar. It can be expensive to buy fresh, but with a pot of dirt, a…

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These truffles are rich and creamy and perfect for the holidays. The secret ingredient: cashews blended with water to serve as a cream substitute. I got the basic recipe from the website, then grabbed flavouring ideas from another website and put it all together.

When making several flavours, I like to make a big batch at once and pour the plain chocolate into separate containers before adding the extracts. It saves time and effort in the long run. Feel free to experiment with different extracts, alcohols, nuts and other goodies. Just keep in mind that too much extra liquid will interfere with how the chocolate sets.


  • 3/4 cup of raw, unsalted cashews
  • 3/4 cup water
  • 1 lb bittersweet chocolate
  • cocoa powder or any of the following: coloured sugar, sprinkles, icing sugar, chopped nuts
  • flavourings (optional: see below recipe)


  1. Add the water and cashews in a blender, and blend at high speed for about 2 minutes. We want a thick and smooth mixture that resembles heavy cream. Scrape down the sides of the blender as needed.
  2. Meanwhile, heat the chocolate in a double-boiler. If you don’t have a double boiler, add water to a large pan and fit a smaller pan inside it. We’ll use the smaller pot to melt the chocolate. If we heat it directly, it will burn.
  3. Let the chocolate cool until it seems easy to work with. Slowly fold in the cashew cream.
  4. If making flavoured truffles, add the extract, alcohol or chopped nuts/fruit now.
  5. Add the mixture to a container and allow the chocolate to set in the fridge, a minimum of two hours.
  6. Once the chocolate has set, remove from the fridge and roll into balls. Roll each ball in the cocoa powder, sprinkles or whatever else you’re using. Repeat until finished.
  7. Store in the fridge or freezer.

Possible Variations

  • Chocolate mint: Add 2 tsp peppermind extract. Roll in crushed candy canes or icing sugar.
  • Chocolate rum: Add 2 tbsp. rum. Roll in chocolate sprinkles
  • Tropical Cherry: Add 2 tsp cherry extract, 1/2 cup chopped glace cherries plus 1/2 cup shredded coconut. Roll in shredded coconut.
  • Double chocolate: Melt some white chocolate or milk chocolate in a pan and dip half the truffle into it. Top with a cherry, coffee bean, or nut.

Additional ideas

 To add to chocolate:

  • 2 tsp oils/extracts such as orange, peppermint, chilli oil, coconut, banana
  • 2 tbsp alcohol  such as amaretto, rum, coconut liqueur, cherry liqueur
  • 2 tbsp espresso
  • 1/2 cup chopped nuts, such as pistachio, almonds, hazelnuts, walnuts
  • 1/2 cup chopped fruit

To roll chocolate in:

  • coloured sugar
  • chocolate or coloured sprinkles
  • chopped nuts, any kind
  • powders: cocoa powder, icing sugar, espresso powder, hot chocolate powder
  • crushed candycane
  • crushed cookies: oreos might be interesting
  • grated orange zest or chopped peel
  • shredded coconut
  • grated chocolate

I receive compliments every time I make these. I love the flexibility of the recipe. It can be time consuming and messy to make several flavours at once; however, it’s totally worth it.

What kind of truffles do you like?