Chocolate Mousse Pie

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Here’s a recipe that will impress your sweetie pie, or heck– just impress yourself!  A no-bake chocolate cookie crust filled with super easy, super rich and delicious chocolate mousse.

The secret is buying the best darn vegan-friendly chocolate you can afford! This is a dessert I pull out every so often for a special occasion or to share with non-vegans who doubt whether a non-dairy dessert can measure up to what they are used to.

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Personally, I never truly appreciated chocolate until I enjoyed it without dairy and additives and the other junk it is often processed with.

Chocolate Mousse Pie

Adapted from “The Joy of Vegan Baking” by Colleen Patrick-Goudreau

Ingredients:
1 cup nondairy semisweet chocolate chips, chunks or bar cut into small chunks
12 oz silken tofu (soft or firm)
½ cup nondairy milk
½ teaspoon vanilla extract

Pinch sea salt

Vegan cookie pie shell, homemade or store bought

Melt chocolate in double boiler or in microwave until smooth and pourable. Puree tofu, milk, salt and vanilla in food processor until well blended. Stream slightly cooled but pourable chocolate into the tofu mixture and blend immediately until fully incorporated. Transfer to pie shell and refrigerate at least 4 hours.

Doughnuts In The Dark

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Ah, the things we take for granted. I knew we would lose power during Hurricane Irma, but I wasn’t sure when. I decided to tempt fate and make my last use of my oven count. I wanted to bake something sweet to console us during our period of hot, uncomfortable living I knew was not long away.

 

In a race with time I threw together these delicious vegan doughnuts and while they were baking stirred together a silky chocolate glaze. “Will I make it?” I thought to myself  as I worked like mad to make use of what little time remained.

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We made it through the baking stage,

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the cooling stage and even to the finishing stage before the lights went out. Mission accomplished!!

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I like this doughnut recipe from Starr, The Misfit Baker because although the doughnuts are sweet and delicious, they are not over-the-top decadent. They are more like moist little cakes, because they are baked instead of fried, the way most doughnuts are. So we save more than a few calories there.

I like Starr’s recipes overall, because she really strives to keep the ingredients natural, like making her own sour cream from tofu instead of buying the highly processed stuff. I like that.

Click here for the recipe:  Chocolate Doughnuts from The Misfit Baker

 

 

 

 

Salted Chocolate Chip Cookies

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This is one of those ‘I can’t believe it’s vegan’ recipes! Looking for ways to apply my new discovery, Maldon Sea Salt Flakes, I stumbled  upon this recipe: click heresalted  vegan chocolate chip cookies on Food52.com.

Turns out, these are the tastiest vegan chocolate chip cookies I have ever baked! I believe the secret is in chilling the dough overnight. Also, I decided to bump up the flavor with a teaspoon of vanilla and reduce the water by one teaspoon.

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Here’s the other thing: Unlike many, many vegan cookie recipes, this one uses no egg substitutes, no flax, or mashed banana or xanthan gum, or arrowroot powder or any  exotic ingredient that would send you digging through the shelves at the health food store.

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Just simple ingredients. The cookies taste just the real thing, because they are!! Procedurally, this recipe is fantastically simple, too. A real gift. Wet into dry. That’s it.

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The only real challenge? The wait. But I handled that. I let the dough chill for about four hours then scooped out and baked just four cookies. I had to know if they would suffer for the shorter time in the fridge.

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Turns out, they were delicious. A bit puffy, but still very, very good. Kind of like Chip’s Ahoy.

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The next day, however, I baked four more cookies from the fully chilled dough, pressing each scoop with my fingers to flatten a bit before baking. This batch turned out more like homemade Toll House cookies. The flavor was deeper, the cookie more crisp and brown-sugary. So delicious. So, was it worth the wait? Definitely.

I formed the remaining cookies and froze them on a sheet tray. Afterward I stored them in a covered container in the freezer. Now anytime I want a cookie or two I can just pop them in the oven. This recipe’s base seems to lend itself to variations as well. I look forward to creating more flavors in the future.

I hope you give this one a try.

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Chocolate Raspberry Ganache Cake (gluten and soy free)

 

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Image courtesy Steve daPonte http://www.dapontephotography.wordpress.com

I’m all about taking a good thing and making it better. That’s what I did with this classic chocolatey favorite. Rich, dark and decadent chocolate cake can now be enjoyed by those with gluten and/or soy intolerance. Add a layer of tangy, sweet raspberry preserves and you just kicked it way up to an elegant special occasion or company dessert.

Chocolate Raspberry Ganache Cake

(adapted from Audrey Snowe’s Gluten-Free Vegan Cupcakes)

¾ cup + 2 tbsp superfine brown rice flour

⅓ cup + 2 tbsp potato starch

2 tbsp tapioca starch

½ tsp xantham gum

¼ tsp salt

2 tsp baking powder

6 tbsp cocoa powder

¾ cup light coconut milk (the canned type)

1 tsp apple cider vinegar

1 tbsp maple syrup

¼ cup grapeseed oil

1 tsp pure vanilla extract

1 cup sugar

3/4 cup raspberry preserves

Chocolate Ganache (recipe below)

Method:

Preheat oven to 350 degrees. Grease a 9 inch cake pan and set aside.

In a medium bowl, whisk together brown rice flour, tapioca starch, potato starch, xantham gum, salt, and baking powder. Add cocoa powder and mix until all ingredients are combined. In a large mixing bowl, mix together coconut milk, apple cider vinegar, maple syrup, grapeseed oil, and vanilla extract. Add sugar and mix once more until sugar is blended in. Add flour mixture to wet mixture and mix all ingredients together. Be careful not to over-mix. Spoon batter into prepared pan. Place in the oven on center rack and bake for 20 minutes, or until a toothpick inserted into the center comes out dry. Remove from the oven and allow to cool.

When completely cool, split cake into two layers and spread with the best quality raspberry preserves you can find. Assemble the cake and pour chocolate ganache over the top to coat. Refrigerate until about 15 minutes before service time.

Serves 8-10

Chocolate Ganache Recipe

Two-Ingredient Chocolate Sauce

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Here’s a recipe I almost forgot I had in my collection. This one is from way back in my culinary school days. A smooth as silk, ultra-fast to prepare sauce that turns a plain slice of cake into a work of art!

Chocolate Sauce

Ingredients:

4 ounces semi-sweet chocolate, chopped (or morsels)

2 1/2 ounces boiling water

Method:

Place chopped chocolate in a medium-sized mixing bowl. Pour boiling water over chocolate, just until you can see the water seeps through from underneath. Do not cover completely with water or it will be too runny. Whisk until all chocolate is melted and smooth, adding a bit more water if needed.

Use immediately or store covered in refrigerator. Reheat gently in a stainless steel bowl over a small pot of simmering water or on low in microwave until pourable consistency.

Note:

Add a dash of vanilla and a pinch of sea salt for a little flavor counterpoint. You won’t regret it.

Double Chocolate Brownies

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My very favorite dessert is and has always been chocolate brownies. This recipe takes the cake! I finally found a rich, fudge, dark chocolate brownie experience spiked with coffee, that rivals even conventional recipes. I am serious. Try this recipe for yourself!

Dark Chocolate Brownies

Recipe courtesy The Sticky Fingers Bakery Cookbook

by Doran Petersan 

Ingredients:

  • ⅔ cup Coffee, brewed
  • 1 tbsp. Earth Balance non-dairy margarine for baking
  • 2 ounces dark chocolate, chopped
  • 19.6 ounces sugar, weighed
  • 4 ounces Cocoa, weighed
  • 1 ½ teaspoons Sea salt
  • ⅔ cup Canola oil
  • ⅔ cup Water
  • 1 tbsp. Vanilla
  • 11 ounces All-purpose flour
  • 1 teaspoon baking powder
  • ¾ cup chocolate chips

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1. Preheat oven to 350. Grease a 9 x 13 inch baking pan.:
2. Using a double boiler, heat coffee, margarine and dark chocolate, stirring until chocolate is melted and ingredients are thoroughly combined.:
3. In bowl of a stand mixer, combine sugar, cocoa powder and salt and mix together with paddle attachment.:
4. Add oil, water and vanilla and mix to combine.:
5. Add coffee mixture and mix to combine.:
6. In a separate bowl, mix together the flour and baking powder. Stir in the chocolate chips. Add the dry ingredients to the wet ingredients and mix until ingredients are incorporated.:
7. Pour the batter into the prepared baking pan and bake for 45-55 minutes until toothpick comes out clean. Cool completely before cutting.:
Yield:  12 really big brownies or 24 small

 

Banana-Chocolate Bread Pudding

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The comfort food trend continues…hey, it’s that time of the year! Never one to eschew tradition…but nowadays my choices are a bit more enlightened.

This is a fantastic recipe that is quite easy to make and takes me back to many a childhood holiday feast. Enjoy!

BANANA-CHOCOLATE BREAD PUDDING

recipe courtesy Isa Chandra Moskowitz

6 CUPS CUBED STALE BREAD
1 CUP CHOCOLATE CHIPS
3 BANANAS, RIPE, SLICED 1/2 INCH THICK
2 ¼ CUPS NON-DAIRY MILK, UNSWEETENED
3 TBSP. ARROWROOT POWDER
⅔ CUP MAPLE SYRUP, OR AGAVE NECTAR
1 TSP. VANILLA EXTRACT
½ TSP. CINNAMON, GROUND
¼ TSP. NUTMEG

1.PREHEAT OVEN TO 325 CONVECTION/350 CONVENTIONAL AND GREASE 9 X 5 INCH LOAF PAN WITH SOFTENED MARGARINE.:

2.IN A SMALL BOWL, WHISK TOGETHER 1 CUP MILK AND ARROWROOT POWDER UNTIL NO LUMPS REMAIN.:

3.ADD REMAINING MILK, SWEETENER, VANILLA, CINNAMON AND NUTMEG AND WHISK TO COMBINE. :

4.POUR OVER CUBED BREAD AND STIR TO COAT EVERY PIECE. ALLOW TO SIT FOR AT LEAST 15 MINUTES FOR LIQUID TO SOAK INTO BREAD. ADD MORE MILK IF NEEDED, SO THAT BREAD IS COMPLETELY SOAKED WITH A BIT OF LIQUID LEFT OVER.:

5.MIXTURE SHOULD LOOK MUSHY AND WET. FOLD IN CHOCOLATE AND BANANAS, MASHING THE BANANAS SLIGHTLY THROUGHOUT.:

6.POUR MIXTURE INTO LOAF PANS, PATTING DOWN TO MAKE AN EVEN TOP. BAKE 28-35 MINUTES, UNTIL TOP IS PUFFED, SLIGHTLY BROWN AND FEELS FIRM. ALLOW TO COOL SLIGHTLY BEFORE SLICING AND SERVING OR SCOOPING WITH ICE CREAM SCOOP.:

(Servings: 8)

Raw Chocolate Brownies

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If you’ve been reading my blog for awhile you may have noticed that when I do chocolate it’s never in a small way. I like it rich and dark and decadent. These brownies are all that–plus they are psychologically satisfying in that they are almost good for you, albeit highly caloric.

I discovered Laura-Jane, The Rawtarian, quite by accident, but I can’t say enough good things about her website and her recipes. Her site offers free how-tos, videos and recipes–she will even email you a beginner’s guide to raw food in pdf format. Cool lady, cool content–I dove right in and I’m still exploring her recipes, looking forward to my next raw foods culinary caper.

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Serve these brownies in small pieces, because they are very rich. One thing I have learned since going vegan–dishes made from whole foods tend to fill you up quickly as they are identified by our bodies as nutritious fuel. Although these are meant to be a treat, they are filled with organic raw pecans, dates and coconut–plenty of real, whole foods; no  grains or starches. Enjoy!

Raw Brownies

from  www.therawtarian.com

Top Ten Vegan Dessert Recipes

 

Chocolate Ganache Cake

You asked for it and here it is! The Monster List of Vegan Desserts! Enjoy!

 

ganache  Dark Chocolate Ganache Cake

IMG_4153 Best Chocolate Chip Cookies

Dutch Apple Pie Dutch Apple Pie

IMG_4164 Key Lime Pie

IMG_3330 Chocolate Brownies

IMG_4841 Vanilla Cake

IMG_0860 Chocolate Mousse Pie

IMG_3989 Pineapple Upside-Down Cake

cake Carrot Cake (reduced fat, sugar)

brownies Dark Chocolate Brownies (reduced fat, sugar)

 

 

Best Chocolate Chip Cookies

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When I Google a recipe I narrow my search by starting with the word “best”. When it comes to vegan recipes this strategy has always turned out really well for me. Within mere seconds, I discovered this excellent recipe from Daily Rebecca and now it is the only one I use for chocolate chip cookies.

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I made just one modification by adding one flax egg (1 tbsp. ground flax meal and 3 tbsp. water, let stand for 15 minutes in fridge).

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These freeze perfectly and in fact taste pretty delicious frozen, too!

 

Chocolate Mousse Terrine

platedHere is a rich, elegant, special occasion dessert that is pretty easy to assemble, believe it or not. Fudgy brownie layered with creamy chocolate mousse enrobed in smooth chocolate ganache. I have garnished this slice with a chocolate-dipped strawberry and Tru-Whip non-dairy whipped topping. It’s also nice served with raspberry sauce.

Chocolate Mousse Terrine

1 recipe chocolate brownies (here’s a link)

1 recipe chocolate mousse (here’s a link)

1/2 recipe chocolate ganache (here’s a link)

Whipped topping, berries, mint (optional)

Method:

Bake brownies in a jelly-roll pan for about 20 minutes and cool completely. Line a loaf pan  with plastic wrap to extend with enough excess to cover when finished layering.

While brownies are baking, whip up the chocolate mousse and chill in the refrigerator. When brownies are completely cooled, cut into three wide strips to fit the interior of the loaf pan.

Press a layer of brownie into the loaf pan. Spread a thick layer of mousse then top with a second layer of brownie. Repeat layering, ending with brownie. Cover with plastic wrap and freeze at least 6 hours or overnight.

When ready to glaze your terrine, prepare the ganache recipe. Place a metal rack on a wax or parchment paper-lined rimmed sheet tray. Flip the frozen terrine out of the loaf pan and unwrap. Set cake right side up and place on the rack.

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Pour ganache over cake, making sure to cover  the top and sides completely. This can be best achieved by pouring quickly and from a height above the cake that allows the glaze to flow rather than just to rest on the surface. If you can, try to avoid spreading the glaze with a knife or spatula, as it creates imperfections and bubbles on the surface.

Return the cake to the freezer to allow the ganache to firm up well. Make sure the cake is on a non-stick surface such as waxed paper or parchment.

You may wish to give the cake another coat of ganache, depending on the thickness of the glaze. If so, make sure the ganache is warmed very slightly to a pourable consistency. Return cake to freezer, but do not wrap until completely frozen, if at all.

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It is easiest to plate this dessert in advance. Pull from freezer, Slice with large, sharp knife dipped in hot water and cleaned in between slicing. Garnish as desired and keep plates refrigerated until service time. Enjoy!!

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Easy Chocolate Ganache

ganacheA rich, creamy coating of chocolate ganache makes a grand impression on a special dessert! Here is a simple recipe for glazing cakes, dipping strawberries or truffle-making.

Chocolate Ganache

1 can (14.5 ounces) full-fat coconut milk

16 ounces non-diary chocolate, chopped (or chocolate chips)

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Method:

Place chocolate in large bowl. Heat coconut milk to almost boiling. Pour slowly over chocolate in bowl.

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Cover bowl with plastic wrap for about 5 minutes. Remove plastic and with a whisk, slowly blend chocolate and coconut milk. The idea is to get a smooth ganache and avoid bubbles.

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Use immediately or refrigerate, covered, for later use.

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Fudgy Vegan Brownies

Here is a simple no-fail brownie recipe I use regularly. It’s made with handy pantry staples and whips up in no time. I hope you enjoy it and see the video below for detailed demonstration.

Fudgy Vegan Brownies

Recipe courtesy Brian McCarthy

1 ¼ cups Flour
1 ½ cups Sugar, scant
¾ cups Cocoa
¾ teaspoon Cornstarch
⅜ teaspoon Baking powder
1 ⅛ teaspoons Kosher salt
¾ cups Non-dairy milk
¾ cups Canola oil
1 ½ teaspoons Vanilla

Set oven to 350  degrees fahrenheit. Combine wet ingredients in large mixing bowl. Whisk dry ingredients separately then add them to wet, blending well. Pour into parchment-lined 8 x 8 inch baking pan and bake for 30-45 minutes.

Here’s a video I put together to demonstrate the recipe:

 

Vegan Chocolate Mug Cake

 Chocolate Mug Cake

Adapted from The Happy Herbivore Cookbook by Lindsay Nixon

4 tbsp all purpose flour

2 tbsp brown sugar

2 tbsp unsweetened cocoa

1⁄4 tsp baking powder

1⁄4 c canola or olive oil

3 tbsp nondairy milk

1 to 2 drops vanilla extract

2 to 3 tbsp vegan chocolate chips

pinch salt

Mix all ingredients just until blended. Smooth into lightly greased microwave-safe mug.

Microwave at 80% power for 2-3 minutes, until almost fully baked (should be slightly soft in center). Serve warm with non-dairy ice cream or as is.

Note: Microwave cooking time based on 1,000 watt microwave.

Here’s a quick little demonstration video I made:

 

Chocolate Bourbon Pie

IMG_0250Here’s a delicious, EASY vegan chocolate pie demonstration video I filmed this week. The recipe comes from Chloe Coscarelli’s “Chloe’s Vegan Desserts”.

Chocolate Bourbon Pie

Source: Chloe Coscarelli
(Servings: 8)

¾ cup Flour
¾ cup Sugar
1 tsp. Baking powder
½ cup dairy-free margarine, melted
¼ cup Bourbon
1 tsp. Vanilla
1 cup Walnuts, chopped
1 ¼ cups dairy-free chocolate chips
1 Pie crust, 9 inch

1. Preheat oven to 350. In a large bowl, whisk together flour, sugar and baking powder. In a separate bowl, whisk together melted margarine, bourbon and vanilla.:
2. Pour wet into dry and whisk until just combined. Fold in walnuts and chocolate chips. Spread into pie crust and bake for about 55 minutes. Let cool slightly before serving.

 

 

 

Cheater’s Chocolate Cake

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When I’m in the mood for a warm, gooey chocolate experience, I don’t want to waste any time. This recipe is quick, easy and every bit as rich and chocolatey as your favorite brownie, maybe even better!

Cheater’s Chocolate Cake

Adapted from The Happy Herbivore Cookbook by Lindsay Nixon

4 tbsp all purpose flour

2 tbsp brown sugar

2 tbsp unsweetened cocoa

1⁄4 tsp baking powder

1⁄4 c canola or olive oil

3 tbsp nondairy milk

1 to 2 drops vanilla extract

2 to 3 tbsp vegan chocolate chips

2 tbsp brown sugar

2 tbsp unsweetened cocoa

pinch salt

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Coat a microwave safe coffee mug or soup cup with non-stick cooking spray. Mix all ingredients well and smooth into mug.

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Microwave at 80% power for 2-3 minutes, until almost fully baked (should be slightly soft in center). Serve warm with non-dairy ice cream or as is.

Note: Microwave cooking time based on 1,000 watt microwave.

 

 

Chocolate Chip Muffins

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A vegan’s life is such bliss! To enjoy the bounty of the earth, without guilt, without hesitation, with compassion. Most vegans, in my experience, are very much in love with food.

As someone who has wrestled with weight and body image issues for most of my life, I can tell you, it is so gratifying to let that go–finally. As I become more fully conscious, through my yoga and meditation practice, more in touch with and in tune with my body’s needs, I begin to have a sense of what to eat and what not to eat, based on how it makes me feel–before and after.

One thing I have realized, my body does not like a high-fat diet. But, my palate enjoys a sweet tasting chocolate treat at regular intervals. Enter, the low-fat, vegan muffin. A nice compromise when deciding whether that vegan cupcake from Whole Foods, slathered with the greasy, weirdly dry icing is really worth it.

This, I can live with. These muffins are lightly sweet and wholesome tasting. Go ahead, eat two. It’s still gonna be less calories than the alternative. Please enjoy this recipe, borrowed from Madhuram’s Eggless Cooking http://www.egglesscooking.com.

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Vegan Chocolate Chip Muffins
5.0 from 3 reviews
Print
Prep time:20 Mins
Cook time:25 Mins
Yields:8 Muffins
Very easy to bake, these vegan chocolate chip muffins will become your “go-to” vegan muffin recipe.

WET INGREDIENTS:
  • 1 CupAlmond Milk
  • 1 TeaspoonApple Cider Vinegar
  • 1/4 CupUnsweetened Applesauce
  • 1/4 CupCoconut Oil
  • 1 TeaspoonVanilla Extract
DRY INGREDIENTS:
  • 2 CupsWhole Wheat Pastry Flour
  • 1/2 CupWhite Sugar
  • 1 TablespoonBaking Powder
  • 1/2 TeaspoonSalt
ADD-ONS:
  • 1/2 CupVegan Chocolate Chips
  • 1/2 CupChopped Nuts (Optional)
SUBSTITUTES:
PROCEDURE:
  1. Preheat oven to 350F/180C for 15 minutes. Lightly grease a muffin tin or line it with paper liners.
  2. In a small bowl mix together the milk and vinegar and set aside for about 5 minutes or until it curdles.
  3. In a large bowl, whisk together the dry ingredients and make a well in the center.
  4. To it add the milk mixture, applesauce, oil and vanilla extract. Mix together until the batter is just moistened. Fold in the chocolate chips and nuts, if using.
  5. Scoop out about 1/3rd cup of batter in each muffin cup. Bake for about 25-27 minutes or until a toothpick inserted in the center of a muffin comes out clean. Mine was done in 25 minute
Vegan Chocolate Chip Muffins
5.0 from 3 reviews
Print
Prep time:20 Mins
Cook time:25 Mins
Yields:8 Muffins
Very easy to bake, these vegan chocolate chip muffins will become your “go-to” vegan muffin recipe.

WET INGREDIENTS:
  • 1 CupAlmond Milk
  • 1 TeaspoonApple Cider Vinegar
  • 1/4 CupUnsweetened Applesauce
  • 1/4 CupCoconut Oil
  • 1 TeaspoonVanilla Extract
DRY INGREDIENTS:
  • 2 CupsWhole Wheat Pastry Flour
  • 1/2 CupWhite Sugar
  • 1 TablespoonBaking Powder
  • 1/2 TeaspoonSalt
ADD-ONS:
  • 1/2 CupVegan Chocolate Chips
  • 1/2 CupChopped Nuts (Optional)
SUBSTITUTES:
PROCEDURE:
  1. Preheat oven to 350F/180C for 15 minutes. Lightly grease a muffin tin or line it with paper liners.
  2. In a small bowl mix together the milk and vinegar and set aside for about 5 minutes or until it curdles.
  3. In a large bowl, whisk together the dry ingredients and make a well in the center.
  4. To it add the milk mixture, applesauce, oil and vanilla extract. Mix together until the batter is just moistened. Fold in the chocolate chips and nuts, if using.
  5. Scoop out about 1/3rd cup of batter in each muffin cup. Bake for about 25-27 minutes or until a toothpick inserted in the center of a muffin comes out clean. Mine was done in 25 minutes.

Hot Fudge in a Hurry

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So we are watching TV the other night and during the commerical break I stand up and announce that I’ll be right back. As I head toward the kitchen, Steve asks, “What are you doing?” “Oh, I’m just gonna make some chocolate sauce.”

Yes, you can just about make this sauce during the commercial break. It’s that quick and easy, provided you use the right ingredients. And that’s what you get, Steve, for marrying a chef. Homemade dark chocolate sauce at 9 p.m. Poor thing.

HotFudge

Hot Fudge in a Hurry

2/3 cup Sucanat (dried cane juice)

2/3 cup water

2 heaping tablespoons high quality cocoa (the best you can afford)

2 tablespoons almond butter

1-2 tablespoons vegan chocolate chips

Pinch of sea salt

Splash of vanilla extract or other flavoring (optional)

Combine sugar and water in a small sauce pan and stir to dissolve over medium high heat.  Bring to boil and allow to bubble for about 5 minutes. Careful not to let it boil over, whisking occassionally. Reduce heat if necessary, but keep it boiling. This will help reduce the liquid to a nice smooth syrup.

Cook

Remove from heat and whisk in cocoa until well blended. Add almond butter and blend well, returning to low heat if needed to melt thoroughly. Off the heat, add the chocolate chips and stir to melt. Add a pinch of salt.

Apply liberally wherever you need warm, dark chocolate sauce.

Makes about 1/2 cup of fudgy goodness.

 

Dark Chocolate Brownies

This is by far the best vegan brownie recipe I have found. I’ve been through a lot of cookbooks. To put it best…I judge a cookbook by the strength of its dessert section. I believe a diet must always allow for sweets and never be too restrictive.

When I come across a cookbook with all fruit desserts, I snap it shut and move on. That’s just me. I will always eat healthy, but I will never be overly virtuous.

Rip Esselstyn gets it! The recipes in his cookbook, The Engine 2 Diet provide a great balance between good sense and enlightened indulgence.

His recipes are extremely low fat and no-fat, but in the case of this recipe, thankfully, he allows for an abundance of naturally occurring cocoa butter in the form of a most generous allotment of chocolate chips. Thank you, Rip!

These beauties are everything a brownie should be: moist and fudgy with a dark cocoa edge that refuses to take a back seat to sugar.

When it comes to chocolate, vegans must be ever so cautious in label reading, because even some of the brands we trust have slipped milk fat into their formulas. A final note: Never pinch pennies when it comes to chocolate. You won’t regret it.

 Dark Chocolate Brownies

Ingredients

Makes about 20 brownies

1/2 cup light brown sugar, packed

1/2 cup raw sugar

1 cup unsweetened applesauce

1 tbsp egg substitute mixed with 1/4 cup water

1/4 cup + 2 tbsp soy milk

1 1/2 tsp vanilla extract

1 1/2 tsp apple cider vinegar

1 1/2 cups whole wheat pastry flour

3/4 cup cocoa powder

1 tsp baking soda

1/2 tsp sea salt

1 1/2 cups (dairy-free) 60% chocolate chips or chunks (Ghirardelli offers a dairy free 60% product)

Directions

Preheat oven to 375 deg F. Combine the sugars and applesauce with an electric or handheld mixer. Beat in the Ener-G mixture, soy milk, vanilla, and vinegar. Combine the dry ingredients (except chocolate chips) in a separate bowl. Gradually add the dry mixture to the wet ingredients, then stir in the chocolate chips. Pour the batter into a sprayed 9×13 inch baking dish. Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean.