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  • The other evening, I was at a party and a delightful young man arrived with three delicious dishes for us all to share.

    Since I’m really trying to monitor my white starch and sugar carb intake, I gravitated to the lower carb fare – or so I thought. And since it was a bit dark near the buffet table, and I didn’t have my glasses on, I spotted what I thought was some sort of Asian meatball with coconut shreds sticking out of it here and there.

    About the size of a golf ball, the scrumptious little things looked and smelled Heavenly – so I reached for one and took a nice, demure bite.

    Imagine my surprise when, instead of tasting the meatball-like mixture I was expecting – I bit into one of the most orgasmic chocolate truffles I’ve ever tasted. Trust me on this. I burst out laughing and when the chef asked my why, I explained . . . and everyone roared!

    FYI: I luckily stopped myself at two. I think . . .

    While there is nothing low carb about this recipe, I am also sharing it with you in honor of the wonderful young man who made them. His name is Steve Lotho, he’s a vegan and he told me he cooking is his passion. That’s obvious. “I’m working on a lower carb version, so I’ll keep you posted.

    Bon Appetite, kids!


    • ½ cup vegan margarine
    • ¾ cup packed light brown sugar
    • ¼ teaspoon salt
    • 1 tablespoon pure vanilla extract
    • 2 tablespoons water
    • 1 ¼ cups all-purpose flour
    • 1/3 cup semisweet mini chocolate chips (dairy-free)
    • 12 ounces semisweet chocolate (dairy-free)


    Line two baking sheets with parchment paper.

    Using a mixer, beat margarine, brown sugar, salt, vanilla, and water until combined. Add flour and beat until incorporated. Fold in mini chocolate chips. Cover dough and refrigerate for 1 hour.

    Roll chilled dough into 1-inch balls with the palms of your hands. Place on prepared baking sheets. Freeze for 15 minutes.

    Melt the remaining 12 ounces chocolate in a double boiler or microwave. Let cool to room temperature. Remove one tray of cookie dough balls from the freezer. Dip each ball into the melted chocolate and remove using two forks. Place the coated balls back onto the baking sheet and transfer to the refrigerator. Repeat with the second tray of cookie dough balls. Chill until the chocolate is set, about 20 minutes. Store in refrigerator until serving.