Vegan Chocolate

Get Creative With Our Vegan Chocolate: Vegan Chocolate Snack Recipes

Posted by on Oct 29, 2013 in Vegan Chocolate | 0 comments

Get Creative With Our Vegan Chocolate: Vegan Chocolate Snack Recipes

Vegan Chocolate Snack Recipes: A big aloha to all you readers out there! I hope you’ve enjoyed my continuing series on cooking with our versatile vegan chocolate. To round out the series, today I’ll be looking at a scrumptious array of vegan chocolate snack recipes. If you find your sweet tooth gnawing in those hours between meals, you’ll find a lot to inspire you in this gallery of wholesome yet decadent vegan chocolate snacks. Make a batch (or several) on the weekend and enjoy these hunger-sating delicacies throughout the week! Cosmic Vegan Chocolate Peppermint Patties: This is a raw, vegan and gluten-free recipe for classic peppermint patties that are truly out of this world. You can substitute vegan chocolate chips for the last four ingredients in the recipe, making it even quicker to prepare. Simply chill these patties in the freezer for a minty-cool, chocolatey treat! Ingredients: 2 teaspoons water 2 tablespoons coconut butter or cashew butter 1/8 teaspoon peppermint extract (adjust up or down as desired) 1½ teaspoons agave or maple syrup, or stevia drops to taste 2 tablespoons unrefined coconut oil ¼ cup cocoa powder 2 teaspoons water 2 tablespoons agave or maple syrup (The last four ingredients are meant to create a raw version of melted chocolate, so if you wish you can substitute melted chocolate chips to make a non-raw version of this recipe.) Preparation: Combine the first two teaspoons of water, peppermint extract, 1½ teaspoons agave or maple syrup, coconut oil, and coconut butter into a bowl. Combine the last four ingredients or melted chocolate chips in a separate bowl. Pour and spread half the melted chocolate mixture into a candy mold or cupcake liner, and portion the mint filling on top. Cover with the remaining chocolate and freeze until the patties have firmed up, about 4 hours. Vegan Chocolate Granola Balls: This super-easy vegan chocolate snack recipe requires only two ingredients and a few minutes to prepare, and delivers a healthy serving of fiber, whole grains, and antioxidant-rich dark chocolate. So delicious and easy, you may find yourself making it all the time! Ingredients: 1 1/3 cup vegan chocolate chips 2 cups vegan granola–choose your favorite! Hemp seed, pumpkin, and vanilla varieties all work well. Also, the ratio of granola to chocolate chips is 1 cup of granola per 2/3 cup of chocolate chips, in case you want to adjust the yield of this recipe up or down. Preparation: Line a baking tray or large, flat dish with wax paper. Melt the chocolate chips in a double boiler over low heat, stirring constantly. For those of you without a double boiler, place a small saucepan within a slightly larger saucepan full of about 1 cup of simmering but not boiling water. Remove the melted chocolate from the heat and carefully stir in granola. Use a spoon to drop the mixture onto the waxed paper in clusters, estimating about 1 tablespoon per cluster. Let cool before serving. Raw Vegan Chocolate Truffles: All the decadence of the classic dark chocolate truffle can be yours in this recipe, without the refined sugars or animal fats. All you need is a blender or food processor and a freezer! These deceptively indulgent little truffles are also packed with a healthy dose of fruit, nuts, fiber and whole grains, so you can enjoy them and nourish your body at the same time. Ingredients: 1 ripe banana 1 tablespoon raisins 1 tablespoon black sesame powder ¼ cup mixed walnuts and pecans 2 tablespoons chopped almonds ½ tablespoon cinnamon 1/3 cup instant oatmeal 2 tablespoons blueberries 1 tablespoon dark cocoa powder...

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Get Creative with Our Vegan Chocolate: Vegan Chocolate Dessert Recipes

Posted by on Oct 24, 2013 in Vegan Chocolate | 0 comments

Get Creative with Our Vegan Chocolate: Vegan Chocolate Dessert Recipes

Gooey brownies; creamy mousse; sumptuous layer cake; if there’s any meal better than dessert, I can’t think of it! One of the challenges when going vegan and/or gluten-free–as I know many vegans are both–is finding dessert recipes that pack all the decadence of the originals without the flour, eggs, milk or butter. Luckily, nature has provided plenty of alternative foods that, with the right processing, have a taste and texture just as good as the regular kind and have the added benefit of being better for you as well. The world of vegan chocolate dessert recipes is vast and ever-changing, so consider the list below a selection of the recipes that most intrigued me, or shed new light on the endless potential of vegan chocolate in cakes, brownies, mousse, and more. Raw Almond Pulp Vegan Chocolate Brownie: This raw vegan brownie has a rich texture closer to fudge and is made using almond pulp as a base. Those of you who make almond milk or other nut milks at home will know that the process creates nut pulp as a byproduct. You do need to start with leftover almond pulp for this recipe to work, but luckily it’s easy to make nut milk at home: you just need a blender, nutmilk bag or cheesecloth, and raw nuts. The recipe below is vegan, raw, and gluten free. Ingredients: 1 cup almond pulp 1 cup cashews 2 cups dates, pitted 2/3 cup raw cacao powder ½ cup dried coconut flakes ¼ cup agave nectar ½ teaspoon salt Preparation: In a food processor, grind the cashews until very fine. Add the dates to the cashew flour and process until well chopped and the mixture begins to stick together. Add the almond pulp, coconut, agave nectar, salt, and cacao powder and process until well combined but not totally smooth; there should still be some air and texture left in the mix. Transfer your raw “batter” into a brownie dish or other small container and press down into a single layer. Freeze for at least two hours to let the mixture firm up. To maintain their texture and firmness, these brownies must be kept in the freezer. Luckily, they can be sliced and eaten right from the freezer–fork and plate optional! Raw Vegan Chocolate Mousse: The classic chocolate mousse calls for lots of egg to create its fluffy, whipped texture, and recreating it in vegan form is no easy task. The creamy, rich texture of avocado comes to the rescue in this versatile chocolate mousse recipe, which can be easily converted to chocolate frosting or chocolate sauce by adjusting the amount of water, or frozen to create vegan chocolate ice cream. Ingredients: ¼ cup pitted medjool dates, soaked in water ¼ cup agave syrup (although it isn’t raw, you can substitute maple syrup if you wish) ½ teaspoon vanilla extract (optional) ¾ cup mashed avocados (For this recipe, I would recommend the green-skinned Fuerte or Zutano avocado varieties, both of which are milder in flavor than the black Hass avocado.) ¼ cup and 2 tablespoons unsweetened cocoa powder ¼ cup water Preparation: Place the dates, agave syrup, and vanilla extract in a food processor and blend until smooth. Add the avocado and cocoa powder and process until creamy, pausing to scrape down the sides of the bowl with a rubber spatula. Add the water and process briefly. Serve chilled or at room temperature. Makes 1 cup, or about 2 moderate servings. Refrigerated in a sealed container, this vegan chocolate mousse will last about three days. As I mentioned above, you can convert this recipe to...

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Get Creative With Our Vegan Chocolate: Savory Vegan Chocolate Recipes

Posted by on Oct 22, 2013 in Vegan Chocolate | 0 comments

Get Creative With Our Vegan Chocolate: Savory Vegan Chocolate Recipes

Aloha, everyone! Today I’m cooking up some savory vegan chocolate recipes with our premium vegan chocolate products from Cocoa Cravings. Most people associate chocolate with sweets and baked goods, but cocoa powder itself isn’t sweet, and dark chocolate has a bitter edge that can provide the perfect bite to round out a savory roast, rich sauce, or piney vinaigrette. If you missed my first two posts in this series–Vegan Hot Chocolate Recipes and Vegan Chocolate Smoothie Recipes–feel free to explore those as well. Now, on to culinary adventure! White Chocolate Baba Ganoujj: Nothing like plunging in feet first, is there? I was as skeptical as anyone when I came across this recipe for the classic Mediterranean eggplant dip, reinvented with melted white chocolate. As it turns out, the creamy white chocolate perfectly balances the smoky eggplant, garlic, and tahini, making for a truly conversation-worthy appetizer! Ingredients: 8 cloves garlic, unpeeled 4 medium eggplants, sliced in half lengthwise 1/3 cup fresh lemon juice 2/3 cup tahini 4 ounces white chocolate, melted and cooled (Cocoa Cravings Ultimate White Chocolate Chunks spring to mind) 2 tablespoons fresh parsley 1 ½ teaspoons ground cumin 1 ½ teaspoons paprika salt and fresh ground black pepper to taste pomegranate seeds for garnish (optional) toasted pita bread for dipping Preparation: Set the broiler on your oven to HIGH and place the garlic cloves and egglant (skin side up) onto a foil-lined baking sheet. Broil the garlic and eggplant until charred and soft (about 20 minutes for garlic, and 40 minutes for eggplant). Peel the garlic, and de-seed and scoop the flesh from the eggplant. Place your garlic and eggplant in a food processor and add the tahini, lemon juice, 1 tablespoon of the parsley, white chocolate, cumin, paprika, salt, and pepper. Purée until smooth, then transfer your baba ganoujj to a serving dish and garnish with the remaining parsley and pomegranate seeds. Serve with toasted pita triangles on the side. Spinach-Pear Salad with Chocolate Vinaigrette: Of course, even in a savory dish you may still want something a little sweet! This is especially true in light appetizers and salad courses that precede the main meal, so when I found this airy salad recipe combining crisp pears and cranberries with chocolate, I simply had to include it. The tart cranberries and pungent balsamic vinegar are perfectly balanced by the sweetness of the chocolate and pear. Try it as a light lunch or a refreshing side salad. Ingredients: 1 ounce of milk or dark chocolate, chopped 3 tablespoons balsamic vinegar 3 tablespoons canola oil 1 teaspoon honey ¼ teaspoon salt 1/8 teaspoon pepper 6 ounces fresh baby spinach 1 large pear, sliced 3 tablespoons cranberries 2 tablespoons sliced almonds, roasted Preparation: Melt the chocolate in a microwave until smooth, then whisk in the oil, balsamic vinegar, honey, salt and pepper. Set aside. Divide the spinach onto four salad plates, then top with the sliced pear, cranberries and almond slivers. Drizzle the chocolate vinaigrette overtop. Vegan Chocolate Seitan Pie: Seitan (pronounced SITE-an) is a kind of vegan meat substitute made from wheat that has had the starch removed, leaving only the gluten. Somewhat chewy and surprisingly meat-like in texture, seitan is an excellent flavor absorber that can be used as the base for many savory vegan casseroles and pies such as the one below, a type of sherperd’s pie subtly spiced with unsweetened chocolate, tamari and curry spices. Ingredients: 2 tablespoons olive oil, divided 12 ounces seitan, diced 1 yellow onion, chopped 1 carrot, minced or grated 1 tablespoon curry powder 1 ounce unsweetened baking chocolate, grated 2 tablespoons molasses...

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Get Creative with Our Vegan Chocolate: Vegan Chocolate Smoothie Recipes

Posted by on Oct 22, 2013 in Vegan Chocolate | 0 comments

Get Creative with Our Vegan Chocolate: Vegan Chocolate Smoothie Recipes

Good morning everyone, it’s me, Makaira! I say “morning” (even though the internet is a timeless medium) because today we’re going to talk about how to spice up breakfast with my favorite vegan chocolate smoothie recipes. Chocolate for breakfast, you may ask? Isn’t that a trifle decadent? The truth is, unadulterated vegan dark chocolate provides your body with a shot of healthful antioxidants, vitamins, and heart-healthy unsaturated fats. Pure dark chocolate also contains the xanthine alkaloids theobromine and theophylline, as well as a touch of caffeine (though far less than in coffee), which can help you wake up in the morning. Though dark chocolate is rich, unlike the typical American breakfast of coffee plus a sugary pastry–which provides a quick burst of energy followed by an energy crash–a vegan chocolate smoothie is packed with nutrients that will keep you motoring all day long. Plus, it’s just about the most delicious way to start your day that I can think of! You will need a blender for these recipes, but otherwise the possibilities for vegan chocolate smoothies are limited only by your imagination, time, and willingness to experiment. Read on for a selection of my favorite vegan chocolate smoothie recipes: Vegan Chocolate Peanut Butter Banana Smoothie: Perfect for a post-workout meal, breakfast, or just a decadent snack, this vegan chocolate smoothie combines raw cacao powder with two of chocolate’s traditional best buddies: peanut butter and bananas! Maple syrup provides an extra shot of sweetness, though of course you can always substitute natural agave or yacon syrup if you prefer. Ingredients: 2 whole ripe bananas 3-4 tablespoons raw cacao powder (or regular cocoa powder) ¼ cup pure maple syrup (or alternative natural syrup) ¼ cup creamy peanut butter 3 cups vanilla-flavored nondairy milk (almond, rice, or coconut milk) ½ cup ice cubes Preparation: Place the bananas, cacao powder, maple syrup and peanut butter in a blender and blend until partially mixed but not totally smooth. Add the nondairy milk and ice cubes, and blend until smooth. Garnish with dark chocolate curls if desired. What I love about this recipe is how customizable it is at every step. Allergic to peanuts? Use an alternative nut butter such as almond or cashew, or omit the nut butter entirely. Try adding a scoop of protein powder to make this a nourishing pre-exercise smoothie, or add an extra banana instead of ice for a vegan chocolate banana smoothie. If you’re someone who likes dessert first, you can even substitute nondairy ice cream to make this a vegan chocolate shake. I can attest that coconut ice cream tastes amazing in this recipe! Chocolate Cherry Banana Breakfast Smoothie: This vegan chocolate smoothie is the quickest to prepare, making it suitable to whip up before your morning commute on days when you don’t have time for the usual coffee and a bagel. Of course, once you taste this scrumptious blend of chocolate and dark cherries, you may never go back to the usual either! Ingredients: 3 small peeled bananas, frozen 2 cups frozen sweet dark cherries 2 cups chocolate nondairy milk (soy, almond, etc.) Preparation: Simple as simple can be: place all the ingredients in a blender and purée on high until smooth, about 30 seconds. Pour into glasses and serve (makes about two servings). Although the original recipe doesn’t use cocoa powder, you could easily substitute a vanilla or plain nondairy milk and add vegan cocoa powder if you prefer. Can’t get enough chocolate in your life? You could stack the cocoa content and create a thicker texture for this smoothie by adding our vegan Special Dark...

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Get Creative with Our Vegan Chocolate: Vegan Hot Chocolate Recipes

Posted by on Oct 18, 2013 in Vegan Chocolate | 0 comments

Get Creative with Our Vegan Chocolate: Vegan Hot Chocolate Recipes

Aloha, everyone! Makaira here! With the year steadily ticking on into the winter months, I thought it might be the perfect time to share some yummy vegan hot chocolate recipes with our readers. Once upon a time, a truly rich, creamy and satisfying hot cocoa was off the menu for those who were serious about a vegan lifestyle: it turns out that it’s hard to replicate the creamy blandness of cow’s milk using a nondairy substitute such as soy milk, which was once the only option open to vegans. However, the market has evolved, vegan options have expanded to meet demand, and some adventurous internet chefs have created vegan hot chocolate recipes that are every bit as delicious (and in some cases, more) than the traditional variety. Today, I have elected to share a few of my favorites below: Vegan Mexican Hot Chocolate: This slightly spicy hot chocolate is easy to make and so, so warming on those cold winter nights, with a kick of chili and cinnamon flavors! Ingredients: 3 tablespoons cocoa powder 2 ½ c soy, rice, or almond milk 3 tablespoons white sugar (substitute cane sugar if you prefer) A pinch to ¼ teaspoon of sea salt ½ teaspoon vanilla extract A pinch of ground cinnamon A pinch of cayenne pepper (optional) Preparation: Combine all ingredients into a small saucepan and slowly bring to a simmer on medium heat. Stir the mixture with a wooden spoon until it reaches a smooth consistency. Remove the saucepan from the heat and whisk your hot cocoa until it becomes frothy, then serve hot. Makes 2 servings. Raw Vegan “Hot” Chocolate: Who said hot chocolate has to be, well, hot? This intriguing recipe from Eating Vibrantly involves no heat, no saucepan and no simmering; all you need is a blender! Ingredients: ½ c raw cashews, soaked in water 1-2 hours (you can also use unsoaked cashews to speed up the preparation) 3 medium medjool dates, pitted 3 teaspoons raw cacao powder 1 cup (250 mL) water A pinch of vanilla bean powder 1 strawberry or other fruit for garnish Preparation: The cashews provide the “milk” in this hot chocolate recipe, and you can soak them beforehand if you choose to extract the milky fixed oils. Place all your ingredients in a blender and blend on high until you create a smooth texture (1-2 minutes); your chocolate drink will actually begin to warm from the centrifugal action of the blender. Eating Vibrantly claims this recipe makes one serving (about 400mL), but you can stretch it to two servings by adding more water…should you feel like sharing! And that’s it: pour your raw “hot” chocolate into a mug and garnish with fruit for a wonderfully decadent and totally vegan cocoa creation! Ultimate Vegan Hot Chocolate: Even farther along the sliding scale of indulgence, we have the ultimate vegan hot chocolate, a melt-in-your-mouth blend of vegan dark chocolate and coconut milk spiked with Kahlua liqueur. Thick enough to be a drinkable dessert, this hot chocolate is so simple to make that you can experiment with endless variations on its basic ingredients, yet rich enough that you’ll probably want to save it for the specialest of special occasions. Ingredients: 50 g vegan dark chocolate (you can buy baking chocolate that has already been broken into chunks, or simply break up your favorite vegan dark chocolate bar for this step. I personally find that our Belgian Ultra Rich Discs, Vegan Baking Chocolate Chunks, or 65% vegan dark chocolate bar work swimmingly in this recipe!) 200 mL coconut milk (regular or reduced fat) 1.5 oz Kahlua...

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