Recipes – Page 2 – The Bohemian Kitchen

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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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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?


I put this recipe together yesterday when I had leftover pineapple juice in the fridge and a fresh carton of strawberries. These are light and fruity and a bit on the sweet side, so I don’t know if that makes them more cupcake-y than muffin-y, but they don’t need icing…

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I feel as though I haven’t blogged in ages. The past few weeks have been more hectic than usual. I moved into a new apartment downtown and was without internet for about a week. Then, once I got my internet connected, the hard drive of my computer failed (according…

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The first time I tried this recipe was thanksgiving weekend of last year when I went home to see the family, and my mother made this for dinner. It had grown chilly outside, what with the leaves turning colours and the sun setting early, and we were all wearing sweaters (well, I…

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Some of you may remember my first post about homemade vanilla extract from June in which I split 2 vanilla beans down the middle, added them to 3/4 cup of vodka, and set the mixture aside. It has been a little over two months since then, which means it is time for a check…

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I’ve had this cookbook for years called The Mediterranean Vegan Kitchen by Donna Klein. It has really fantastic looking recipes that use fresh herbs and vegetables. Being a student at the time this book was given to me, I felt taunted by the pages of delicious homemade pasta sauces (calling…

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