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Vegan Chocolate Seduction
23 Oralgasmic Recipes for Lovers of Chocolate Drinks and Desserts
(all dairy-free and egg-free, most gluten-free)
First pdf Ebook Edition Divergent Drummer Publications Pittsburgh, Pennsylvania
The author and publisher assume no liability for damage claimed to be caused directly or indirectly by information in this book. Copyright © 2011 Dave Wheitner All rights reserved. Also available in paperback, ISBN: 978-0-9817764-5-3 Photographs copyright © 2011 Dave Wheitner Book feedback and inquiries: pubinfo (at) divergentdrummer (dot) com Divergent Drummer Publications Pittsburgh, Pennsylvania E-book pdf Version 1.1
All items without asterisks are gluten-free. Introduction Baking and Preparation Tips
Melting Chocolate Varieties of Cocoa Powder Blackstrap Molasses Airbake or Insulated Cookie Sheets
Chocolate Chili Spice Cookies* Chocolate Fantasy Cookies* Lemon Ginger Chocolate Chip Cookies Chocolate Chip Microwave Cake Dark Blackstrap Cider Brownies* The Squirrel Monster* Hot Chocolate-Molasses Waffles*
Gingerwood Squares Coconut Fudge Balls with Rice Cookie Variation No-Bake Cookie Dough in a Mug Mexican Chocolate Ice Cream Dark Chocolate Peanut Butter Swirl Ice Cream
Dark Chocolate Syrup and Variations Chocolate Roasted Hazelnut Spread Chocolate Ganache Frosting
Sipping Chocolate with Variations Basic Hot Cocoa with Variations Hot Carob Drink Chocolate Maple Milk Chocolate Cinnamon Cider Icy Chocolate Mint Cookie Coffee Blueberry Chocolate Smoothie Vegan Drink Froth
About the Author
Enjoy a collection of delicious recipes with a very specific focus: chocolate and totally plantbased. Experience the excitement of cocoa in combination with several of its soul mates, including warm ginger, classic peanut butter, and blackstrap molasses. It’s called Vegan Chocolate Seduction because the complexity of chocolate seduces the senses of taste and smell in a way that few other foods do. This dark, rich ingredient is often linked to passion and romance. Do what you wish with the chocolate syrup and ganache frosting in the privacy of your own kitchen or bedroom. Because the recipes are free of animal derived products, you’ll be making love in more ways than one! The initial sparks for Seduction took over part of my mind while I was working on The Global Vegan Waffle Cookbook, which includes three of the treats in this collection. Now that the recipes are out of my mind, they are free to take over your taste buds. If you have feedback for a possible future revision, please let us know at pubinfo (at) divergentdrummer (dot) com.
Cool beans! Cocoa bean pods at the Chocolate Museum, Brugge, Belgium
Baking and Preparation Tips
Because chocolate is such a complex ingredient, its flavor can be compromised significantly through overheating or burning. Following are three different ways to melt it after chopping it into small pieces, not much larger than chocolate chips. Method #1: Microwave Place the chocolate in a microwave-safe bowl, along with any other ingredients if directed, and put in the microwave. Heat for 45 to 60 seconds, then stir to rearrange the pieces. Continue to heat for 45 to 60 intervals, checking and stirring after each, until any remaining lumps can be broken up by stirring. Because microwave wattages vary, you may need to adjust the time interval. If your microwave has a 50% power setting, you can use longer intervals. Method #2: Stovetop water bath This method reduces the risk of burning the chocolate by using water to transfer the stovetop’s heat. Place the chocolate, along with any other ingredients if directed, in a small saucepan. Partially fill a slightly larger saucepan with hot tap water, and nest the smaller saucepan inside this larger water bath pan. (See Figure 1 below.) There should be a layer of water separating the inside pan from the outside pan. Adjust the water level in the outside pan so it is roughly level with the ingredients in the inside pan. The water should not be high enough to spill over into the inside pan. Place the nested saucepans on the stove over medium heat. As the water in the outside saucepan gets hotter, it will begin to melt the chocolate in the inside saucepan. Stir the chocolate frequently until melted; then remove from heat. If the water begins to boil before the chocolate is melted, reduce the heat.
Figure 1: Nested Saucepans for a Water Bath
Method #3: Stovetop without water bath This method is recommended only if the chocolate is already combined with other ingredients, including a significant amount of liquid. Place the chocolate, along with other ingredients as directed, in a saucepan. Heat directly over low to medium heat, constantly stirring and scraping the bottom to avoid burning the chocolate. Remove from heat as soon as the chocolate is melted.
Varieties of Cocoa Powder
Two primary types of cocoa powder are widely available: Dutch-process cocoa, also called alkalized cocoa powder, and natural or unsweetened cocoa. As a matter of personal preference, I often use a blend of the two, which is offered by at least one manufacturer. For recipes within this book, you can use whichever variety best suits your taste buds. Dutch-process has been treated to neutralize its acidity, giving it a mellower flavor that some people prefer. Natural or unsweetened cocoa still has its acidity and thus has different overtones. Natural cocoa reacts with baking soda to create a rising effect in baked goods, while Dutchprocess cocoa does not. In this book, recipes that require baking and rising utilize other slightly acidic ingredients (e.g., molasses or brown sugar) and often baking powder (which does not need an acid to react with) alongside the baking soda. Because of this, the added acidity of natural cocoa is optional for recipes in this book.
Several of the recipes call for molasses, along with the note, “preferably blackstrap.” It’s not the end of the world if you can’t find this variety. However, there will be a slight flavor variation in recipes that call for a significant amount, as blackstrap has a stronger flavor and less sweetness than regular molasses. Don’t attempt to compensate by adding more nonblackstrap molasses, as that may alter other properties of the dessert.
Airbake or Insulated Cookie Sheets
Airbake or insulated cookie sheets have two layers of metal with a cushion of air between them, as opposed to a single-layer metal surface. Many bakers favor them because they tend to brown cookies more evenly. The recipes in this book were created and tested using airbake sheets, but they are a matter of personal preference, not necessity.
Lemon Ginger Chocolate Chip Cookies
Chocolate Chip Microwave Cake
Add the soymilk. Combine the all-purpose flour. and cayenne in a medium bowl and stir until well blended. baking soda. softened 1 cup sugar 1/4 cup plain soymilk 1/4 cup molasses 1 teaspoon vanilla extract 1 1/4 cups vegan chocolate chips Preheat the oven to 350 degrees F (175 degrees C). and vanilla extract. and stir until well blended. Shape the dough into 1 1/2. molasses. salt. why not indulge in both at once? You’ll appreciate the gentle warmth of these dark delights. Set aside. 1 1/2 cups all-purpose flour 1/2 cup whole wheat flour 1/3 cup cocoa powder 1 teaspoon baking soda 1 teaspoon chili powder 3/4 teaspoon salt 1/2 teaspoon baking powder 1/8 teaspoon cayenne powder 3/4 cup vegan margarine. . Gradually stir in the flour mixture until well blended.Chocolate Chili Spice Cookies* Makes roughly 2 dozen 3-inch cookies If you’re addicted to chocolate and spices. Place the margarine in a large bowl and soften it in the microwave. whole wheat flour. and place on ungreased cookie sheets. or scoop out rounded tablespoonfuls. Add the sugar and stir until nearly dissolved. Fold in the chocolate chips.to 2-inch balls. Bake for 10 to 12 minutes. baking powder. cocoa powder. chili powder.
You can always tuck one under your pillow in case of a late night craving. cocoa powder. Gingery Chocolate Fantasy Cookies: Add 1 1/8 teaspoons ginger powder and 1/8 teaspoon mace or nutmeg powder to the flour mixture. Sprinkle up to 1/8 teaspoon of demerara or turbinado sugar on each cookie. pressing in lightly with a spoon. water. Add the sugar and stir until nearly dissolved. Add the molasses. Set aside. and stir until well blended. Flatten slightly with a fork. salt. baking soda. and baking powder in a medium bowl and stir until well blended. 2 cups all-purpose flour 1/2 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon plus 1/8 teaspoon salt 1/2 teaspoon baking powder 3/4 cup vegan margarine. softened 3/4 cup sugar 1/4 cup plus 2 tablespoons molasses (preferably blackstrap) 1/4 cup water 2 teaspoons vanilla extract 1 1/2 cups vegan chocolate chips 1/4 cup demerara or turbinado sugar (to sprinkle on top of cookies) Preheat the oven to 335 degrees F (170 degrees C). Place the margarine in a large bowl and soften it in the microwave. and place on ungreased cookie sheets. and vanilla extract. Combine the all-purpose flour.Chocolate Fantasy Cookies* Makes roughly 2 dozen 3-inch cookies Even if your fantasies involve chocolate. Shape the dough into 1 1/2.to 2-inch balls. Fold in the chocolate chips. or scoop out rounded tablespoonfuls. . they probably haven’t included these cookies yet. Bake for 11 to 13 minutes.
molasses. Add the margarine. with a bit of texture added by the rice flour. sugar. ground ginger. Set aside. Bake for 14 to 16 minutes. and whisk for 10 to 15 seconds. Cookies will firm slightly while cooling. and allow to cool before eating. Place the margarine in a small bowl and soften it in the microwave.Lemon Ginger Chocolate Chip Cookies Makes roughly 2 1/2 dozen 3-inch cookies These twists on the usual chocolate chip cookie have a buttery. Combine the rice flour. While the margarine is softening. tapioca flour. and vanilla extract to the flaxseed mixture and stir until well blended. Place heaping tablespoonfuls (1 1/2-inch balls) on ungreased cookie sheets. baking soda. softened 1/2 cup warm water 1/4 cup plus 2 tablespoons ground flaxseed 1 cup sugar 1/4 cup molasses (blackstrap if available) 2 teaspoons lemon extract 2 teaspoons vanilla extract 1 1/2 cups vegan chocolate chips Preheat the oven to 350 degrees F (175 degrees C). moist. . Fold in the chocolate chips. combine the warm water and flaxseed in a large bowl. baking powder. 1 3/4 cups white or brown rice flour 3/4 cup tapioca flour 2 1/2 teaspoons ground ginger 1 teaspoon baking soda 3/4 teaspoon baking powder 1 1/4 teaspoons salt 1/2 cup plus 2 tablespoons vegan margarine. and salt in a medium bowl and stir until evenly blended. Gradually stir in the flour mixture until well blended. fall-apart-easily consistency. lemon extract.
. or gently run a spatula around the edge to loosen and invert onto a plate. 3 1/4-inch high soup mug. Microwave on high for 2 to 3 minutes. or until a toothpick inserted in the center comes out clean or just slightly wet. Combine the warm water and ground flaxseed in a small bowl and stir briskly for 5 to 10 seconds. baking soda. tapioca flour. at least 4 inches in diameter and 3 1/4 inches high. Pour the liquid mixture into the flour mixture and stir until well blended. Fold in the chocolate chips. Add the brown sugar. Stir or whisk until evenly mixed. oil. Gently Spiced Chocolate Chip Microwave Cake: Add 1/4 to 1/2 teaspoon ground ginger and 1/8 teaspoon ground mace or nutmeg to the dry ingredients before mixing. and salt in a large soup mug or small bowl. cocoa powder. baking powder.Chocolate Chip Microwave Cake Makes enough to fill a 4-inch diameter. or the equivalent. 1/2 cup white or brown rice flour 1/4 cup tapioca flour 3 tablespoons cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup warm water 2 tablespoons ground flaxseed 1/4 cup brown sugar 1/4 cup canola oil 1 teaspoon vanilla extract 1/4 cup vegan chocolate chips Combine the rice flour. about two servings This is great for spoiling yourself—and possibly your partner—when you need instant gratification and don’t feel like waiting for a full-size cake to bake. and vanilla extract to the water-flaxseed mixture and still until well blended. Allow to cool for at least 5 minutes. Eat right out of the cup.
Combine the flour. reduce the flour by 1 to 2 tablespoons and reduce the baking powder by 1/8 teaspoon. and stir until evenly mixed.Dark Blackstrap Cider Brownies* Makes one 9 x 13-inch pan These super-rich desserts are a favorite for taking to non-vegan events. Gradually stir in the flour mixture until well blended. Allow to cool and cut into 2-inch squares. 2 1/4 cups all purpose flour 1 cup plus 2 tablespoons cocoa powder 3/4 teaspoon baking powder 1 1/4 teaspoons salt 1 cup apple cider 2 tablespoons ground flaxseed 2 1/4 cups sugar 3/4 cup canola oil 1/4 cup molasses (preferably blackstrap) 1/4 cup tahini 1 tablespoon vanilla extract 3/4 cup vegan chocolate chips Preheat the oven to 350 degrees F (175 degrees C). tahini. Not that there’s anything wrong with box-mix brownies. Note: For slightly fudgier and chewier brownies. Combine the apple cider and flaxseed in a large bowl. oil. cocoa powder. and spread the batter evenly into the prepared pan. Fold in the chocolate chips. Set aside. Bake for 28 to 35 minutes. and grease a 9-inch x 13-inch cake pan. Add the sugar. baking powder. and salt in a medium bowl. . and stir until well blended. of course. and whisk for 10 to 15 seconds. or until a toothpick stuck in the center comes out mostly clean. and vanilla extract to the cider mixture. and offer a change from the traditional box-mix brownie. molasses.
checking them every 2 minutes for doneness about 10 minutes before the end of the directed bake time. dig out the recipe for your favorite vegan cheesecake.and egg-free spinoff the Squirrel Monster. I named this dairy. one reserved for the Squirrel Monster and the other an “extra. Because we lived in the neighborhood of Squirrel Hill. omit one of the ganache layers and make a single very thick layer. the brownies’ bake time will be closer to that provided in the full recipe. Recipe for your favorite vegan cheesecake (see suggestion below) Chocolate Ganache Frosting Dark Blackstrap Cider Brownies (baked in same size pan as cheesecake) First set aside a few hours.” This way. You can mix up only half a batch of Dark Blackstrap Cider Brownies and reduce the baking time by a few minutes. you’ll need to bake the brownies in the same pan (separately) or another of identical diameter so they match in size. Top the cheesecake with a very thin layer of Chocolate Ganache Frosting. . and finally the remainder of the Chocolate Ganache frosting. It takes the decadence a step further by using brownies in lieu of chocolate cake.The Squirrel Monster* Number of servings depends upon size of cheesecake used A bakery in the town of Oakmont. followed by a thin layer of Dark Blackstrap Cider Brownies.to 10-inch diameter round spring form pan or pie plate. If you’re baking the cheesecake in an 8. PA has a well-known dessert called the Oakmonter. A Squirrel Monster is delicious. Alternately. Jo Stepaniak’s Uncheese Cookbook has a few great options. If you wish. consisting of a cheesecake topped with chocolate cake. but it does take a while! Then. you can still make up a full batch of brownies and bake them in two pans simultaneously. all smothered in chocolate frosting.
or you can serve them to that special someone for a breakfast or brunch in bed. Pour into the flour mixture and stir just until blended. 1 1/2 cups all-purpose flour 1/2 cup whole wheat flour 1/2 cup cocoa powder 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 1/2 teaspoons chili powder 1/8 teaspoon ground cayenne 2 1/4 cups soymilk or other nondairy milk 3/4 cup canola oil 1/2 cup sugar 1/4 cup molasses (blackstrap or other variety) 1 teaspoon vanilla extract Combine the all-purpose flour. Thoroughly mix the soymilk. chili powder. and cayenne in a large bowl and stir with a whisk. baking powder. garnish with chocolate chips and a dusting of cinnamon.Hot Chocolate-Molasses Waffles* Makes 5 to 6 (7-inch) round Belgian waffles Dark. cakelike treats can follow dinner. whole wheat flour. or until it is still moist but can be removed easily. These moist. covering no more than two-thirds of the iron’s surface for the first waffle. salt. sugar. Bake each waffle for 3 to 4 minutes. Preheat the waffle iron for 3 to 5 minutes and spray both grids with oil. . use a spoon or spatula to break up any new cocoa clumps and push the cocoa down into the batter. sweet chocolate and spice warm up the taste buds. and vanilla extract in a small bowl. Adjust the amount as needed for subsequent waffles. Pour or ladle the batter into the center of the iron. If necessary. baking soda. oil. For added flare. Break up any clumps of cocoa. cocoa powder. molasses.
Non-Baked Desserts Gingerwood Squares Dark Chocolate Peanut Butter Swirl Ice Cream .
For the frosting. and vanilla extract.to 2-inch squares. and mix well. Stir in the brown sugar and peanut butter until evenly distributed. per the “Melting Chocolate” tips. Add the rolled oats and mix well. Spread evenly in an 8. cocoa powder. soymilk. .to 9-inch square pan. soften the margarine in a medium bowl in the microwave. Refrigerate for 2 hours. melt the chocolate chips in a small bowl or saucepan. Squares 1/3 cup plus 1 tablespoon vegan margarine 1/2 cup rolled oats 1 cup brown sugar 1 cup peanut butter 1 1/3 cups confectioners’ sugar 2 tablespoons molasses (preferably blackstrap) 1 1/4 teaspoons ginger powder 1 teaspoon vanilla extract Chocolate Glaze 1/2 cup plus 1 tablespoon vegan chocolate chips 2 tablespoons cocoa powder 2 tablespoons confectioners’ sugar 2 tablespoons soymilk (see note) 1 tablespoon molasses (preferably blackstrap) For the squares. ginger powder. and perhaps you did. Add the confectioners’ sugar. and molasses in a medium bowl. Microwave this mixture for another 20 to 30 seconds and mix well. Spread the frosting evenly over the peanut butter base. too. and mix well. confectioners’ sugar. Combine the melted chocolate. pressing or rolling until flat and firm.Gingerwood Squares Makes one 9 x 9-inch square pan These are a ginger and molasses fanatic’s variation on the classic peanut butter “Hollywood Squares” that I enjoyed in elementary school. Cut into 1 1/2.
add another tablespoon of soymilk. The frosting will harden as it cools. but don’t add too much more soymilk unless you prefer a softer and thinner glaze. or if the glaze is a bit too thick to spread.Note: If the cocoa and sugar won’t dissolve completely. .
(There may be specific directions on the jar. Crispy Rice Cookie option: For a less dense.Coconut Fudge Balls with Rice Cookie Variation Makes 16 to 18 bite-size balls (non-rice version). agave nectar. and stir until well blended. slightly larger treat. Place heaping teaspoonfuls onto a cookie sheet or plate covered with wax paper. Make sure that any clumps of ingredients are broken up. Place in the refrigerator for at least an hour or in the freezer for 10-15 minutes to harden. and if the coconut is in a glass jar. and cocoa powder in a medium bowl. fold in 1/2 cup of crisped or puffed rice cereal after the other ingredients are well blended. or a dozen tablespoon-sized cookies (rice version) These treats are small. this is a good introduction. it can likely be placed in a pan of very hot tap water for 10-15 minutes. 1/4 cup coconut butter or coconut manna 1/4 cup peanut butter 1/4 cup agave nectar 1 tablespoon plus 1 teaspoon cocoa powder If necessary. . This can be done in the microwave with the peanut butter. Place tablespoonfuls onto the cookie sheet or plate covered with wax paper. peanut butter. If you haven’t had the opportunity to experiment with coconut manna or agave nectar.) Combine the coconut. dense. warm the coconut butter and peanut butter to an easily stirrable consistency. and relatively quick to make.
and stir until well blended. Add the cocoa powder and peanut butter. but they do require a tiny bit of heating and a whole lot of eating. or refrigerate for 15 to 30 minutes to achieve desired firmness. Eat warm with a spoon right out of the mug. Add the oats and brown sugar.No-Bake Cookie Dough in a Mug Makes just over 1/2 cup (1 serving) These don’t require baking. and stir until the oats are evenly coated and the brown sugar is mostly dissolved. . Fold in the chocolate chips. 2 tablespoons vegan margarine. melted 1/2 cup rolled oats 1 tablespoon brown sugar 1 tablespoon cocoa powder 1 tablespoon peanut butter 2 tablespoons vegan chocolate chips Melt the margarine in a microwaveable mug. or melt on the stovetop and transfer to a mug.
Stop midway to taste the mixture. use alcohol-free extract if possible. to bring the temperature down. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions. palatable paradox. Enjoy immediately or place in the freezer for at least an hour for a harder consistency. and increase the sugar to the desired sweetness if necessary. Note: Because alcohol may impede freezing. to thicken slightly) Combine all the ingredients in a blender and process for 2 to 3 minutes.Mexican Chocolate Ice Cream Makes about 3 3/4 cups The coolness of ice cream and warmth of cayenne create a smooth. 1 can (14 ounces) coconut milk (not the “light” variety) 1 1/4 cups soymilk or other nondairy milk 3/4 cup to 1 cup sugar 1/2 cup cocoa powder 3 tablespoons canola oil 2 teaspoons vanilla extract (see note) 1 1/4 teaspoons ground cinnamon 1/8 teaspoon ground cayenne 1/8 teaspoon salt 1/8 teaspoon xanthan gum powder (optional. or in the refrigerator for 90 minutes or overnight. Place the mixture in the freezer in a freezer-safe container for 45 to 60 minutes. allow it to soften at room temperature for 5 to 10 minutes before serving. or until the mixture is smooth and creamy. . If the ice cream has been in the freezer overnight or longer.
Enjoy immediately or place in the freezer for at least an hour for a harder consistency. If the ice cream has been in the freezer overnight or longer.Dark Chocolate Peanut Butter Swirl Ice Cream Makes about 4 cups This treat was inspired partially by Jeff Rogers’ excellent Vice Cream. Good thing I outgrew that! 1 3/4 cups raw cashews or cashew pieces 2 cups water 1 1/4 cups sugar 1/2 cup plus 2 tablespoons cocoa powder 2 tablespoons molasses (preferably blackstrap) 1 teaspoon vanilla extract (see note) 1/8 teaspoon xanthan gum powder (optional. Place the mixture in the freezer in a freezer-safe container for 45 to 60 minutes. Add the sugar. cocoa powder. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions. add the peanut butter a tablespoon or two at a time. vanilla extract. The trick is to stir the peanut butter just until there are ribbons of it distributed through most of the ice cream. to thicken slightly) 1/3 cup peanut butter. to bring the temperature down. quickly using a butter knife spoon to swirl it around in the ice cream before hardening. . After transferring the frozen ice cream to its storage container. molasses. and optional xanthan gum. without stirring the ice cream so much that it starts to melt significantly. It’s reminiscent of the peanut butter cup sundaes I was addicted to as a child. or until the mixture is smooth and creamy. allow it to soften at room temperature for 5 to 10 minutes before serving. or in the refrigerator for 90 minutes to overnight. at an easily stirrable temperature Combine the cashew pieces and water in the blender and process until smooth. use alcohol-free extract if possible. Note: Because alcohol may impede freezing. and process for 2 to 3 minutes.
Toppings Chocolate Ganache Frosting atop a Squirrel Monster .
such as cashew or almond. South of the Border Dark Chocolate Syrup: Add 1 teaspoon of ground cinnamon and 1/8 teaspoon of ground cayenne before heating. as well as vegan ice cream. Stir briskly and constantly over medium heat until half a minute after it begins to boil. Dark Chocolate Amaretto Syrup: Add 2 or 3 tablespoons of amaretto after turning off heat. can also provide an extra-rich flavor. Other nut butters. Dark Chocolate Peebee Syrup: Add 1/4 cup smooth or chunky peanut butter before heating. 1/2 cup sugar 1/4 cup plus 1 tablespoon cocoa powder 1/4 cup vegan margarine 1/4 cup soymilk or other nondairy milk 1 teaspoon vanilla extract Combine all the ingredients except the vanilla extract in a small saucepan. . Continue to scrape the bottom to incorporate any dry cocoa and keep it from burning. It complements strawberries and other fresh fruit toppings. Dark Chocolate Orangalicious Syrup: Add 1 teaspoon of orange extract after turning off heat.Dark Chocolate Syrup and Variations Makes about 3/4 cup This has a deeper and more bittersweet chocolate flavor than most store-bought chocolate syrups. Immediately remove from heat and stir in the vanilla extract.
Note: If you have a high-power blender. . Preheat the oven to 275 degrees F (135 degrees C). It may be helpful to shake the skins out of the towel halfway through. but try to remove at least three quarters of it.Chocolate Roasted Hazelnut Spread Makes 1 1/4 cups This moderately sweet and salty spread is great on waffles. It also works well on chocolate or vanilla cupcakes. Combine the margarine mixture and hazelnuts in a food processor. roasted and skinned (see directions below) 2 tablespoons vegan margarine. but you may need to process it in a few smaller batches. Be careful when handling the hot nuts. and salt to the margarine. toast. or just by itself. Place the margarine in a small bowl and microwave to soften. Stop to scrape down the sides as necessary. per the note below. and then rub the nuts with the towel to remove most of the skins. softened 1/4 cup sugar 1 tablespoon plus 1 teaspoon cocoa powder 1/4 teaspoon salt (see note) Roast and skin the hazelnuts if necessary. add another 1/8 teaspoon of salt.com These directions assume that the nuts have already been removed from their shells. To protect your hand. and stir until well blended. Pour the still-hot nuts into a terry cloth towel. or until the skin cracks and the nutmeat is slightly golden. and allow to cool for 15 minutes. Note: If the mixture isn’t salty enough after processing. and process for several minutes until smooth. that may also work. Taste the mixture and add additional salt if necessary. Store in the refrigerator until ready to serve. It’s fine if some of the skin remains. Pull the sides of the towel up and twist to form a sealed pouch. 1 cup shelled hazelnuts. Spread nuts in a baking pan and roast for 20 to 30 minutes. Roasting and skinning hazelnuts Adapted from thenutfactory. use a potholder between your hand and the towel if necessary. Let stand for about 5 minutes. Add the sugar. cocoa powder.
rotating and scraping the bowl frequently. If you have a few hours and are very ambitious.Chocolate Ganache Frosting Makes 2 cups. or you’ll create a small dust cloud. Stir with a spoon or spatula until the cocoa and sugar are moistened. you might use it to create the fourlayer Squirrel Monster. of finely chopped baker’s chocolate. so it’s easiest to spread within 10 to 15 minutes. Place the tofu into a medium mixing bowl. or vegan chocolate chips 1/4 cup vegan margarine 8 ounces of firm or extra firm silken tofu (about 2/3 of a 12. (Don’t just fire up the electric blender before doing this. crumbling it into small pieces with your fingers. and cocoa powder. Add the melted chocolate and margarine.) Mix at high speed with an electric mixer for 3 to 5 minutes or until creamy and smooth. or 3 ounces. rich topping can be spread on your favorite cake or cupcake. or enough to frost a 9 x 13-inch cake This thick. and melt according to the “Melting Chocolate” tips. or served on its own as a mousse.3-ounce block) 1/2 cup confectioners’ sugar 1/4 cup cocoa powder Chop the chocolate into pieces no larger than chocolate chips. confectioners’ sugar. vegan chocolate bar with 50% to 70% cocoa content. 1/2 cup. Combine the chocolate and margarine in a small bowl or saucepan. . The frosting will thicken as it cools.
Drinks Icy Chocolate Mint Cookie Coffee .
Mocha Sipping Chocolate: Add 1 to 2 teaspoons of instant coffee granules before heating. Pour into mugs and top with Vegan Drink Froth if you wish. baker’s chocolate. Heat over medium heat just until the point of boiling. cocoa powder. Note: To lessen clumping. Amaretto Sipping Chocolate: Add 2 to 3 tablespoons of amaretto after heating is complete. (Alcohol-free version: Add 1 to 2 teaspoons of almond extract. Remove from heat and stir in the vanilla extract. stirring constantly with a whisk or spoon to distribute melting chocolate and avoid burning.Sipping Chocolate with Variations Makes 2 cups Welcome to the deep. molasses.) Insanely Rich Sipping Chocolate: Replace 1/2 cup of the soymilk with coconut milk. or dark chocolate bar with 50% or greater cocoa content. This is quite different from the powdered packets that many of us grew up with. dark world beyond standard hot cocoa. you can sift the cocoa with a sifter or metal sieve as you add it to the saucepan. 1 1/2 cups soymilk or other non-dairy milk 1/2 cup semisweet vegan chocolate chips. a 4. Because it’s so rich. chocolate chips. sugar. and salt in a medium saucepan. . Orangey Sipping Chocolate: Add 1/2 to 1 teaspoon of orange extract after heating is complete. finely chopped 3 tablespoons cocoa powder (see note) 3 tablespoons sugar 1 tablespoon molasses (preferably blackstrap) dash of salt (optional) 1 teaspoon vanilla extract Combine the non-dairy milk.to 6-ounce serving may be plenty for some guests.
and all lumps are removed upon stirring. combine the hot water and cocoa powder in a mug. and place in the microwave. Heat for 30 to 45 seconds.Basic Hot Cocoa with Variations Makes 1 cup A comprehensive chocolate seduction strategy would not be complete without this perennial favorite. Warm over medium heat while stirring constantly. 1/4 cup hot water (hottest your tap will make it) 2 tablespoons cocoa powder 3/4 cup soymilk or other non-dairy milk 2 tablespoons sugar 1 teaspoon vanilla extract (optional) Microwave Method For microwave preparation. and continue to warm while stirring constantly. Add the nondairy milk and sugar. and stir again to dissolve cocoa powder. Mix in vanilla extract. Mocha: Add 1 teaspoon of instant coffee granules to the water and cocoa mixture before heating. . Stovetop Method For stovetop preparation. Pour into a stylish mug and top with Vegan Drink Froth if you wish. Mix in vanilla extract and top with Vegan Drink Froth if you wish. Mint Hot Cocoa: Add 1/8 to 1/4 teaspoon of peppermint extract after heating is complete. If there are still lumps. Add the non-dairy milk and sugar. Place back in the microwave and continue at 30-second intervals until drink is desired warmth. combine the hot water and cocoa powder in a small saucepan. remove. whisk or stir vigorously for 5 to 10 seconds. heat a bit more and stir again. and stir until well mixed. until the cocoa is dissolved. Remove from heat when drink is desired warmth and all ingredients are dissolved.
Rather than pity them.Hot Carob Drink Makes 1 cup Yes. this is a chocolate book. and molasses. and continue to warm while stirring constantly. combine the hot water and carob powder in a small saucepan. and all lumps are removed upon stirring. whisk or stir vigorously for 5 to 10 seconds. Warm over medium heat while stirring constantly. Heat for 45 to 60 seconds. you should still offer them a drink. rather than as a chocolate substitute. Pour into a stylish mug and top with Vegan Drink Froth if you wish. and place in the microwave. sugar. and stir until well mixed. Top with Vegan Drink Froth if you wish. Add the non-dairy milk. until the carob powder is dissolved. Stovetop Method For stovetop preparation. remove. . sugar. Carob is best enjoyed when viewed as its own unique flavor. combine the hot water and carob powder in a mug. but once in a while you may have a guest who just isn’t into chocolate. If there are still lumps. and stir again to dissolve carob powder. and molasses. Continue at 30second intervals until drink is desired warmth. 1/4 cup hot water (hottest your tap will make it) 2 tablespoons roasted carob powder 3/4 cup soymilk or other non-dairy milk 2 tablespoons sugar 2 teaspoons molasses (preferably blackstrap) Microwave Method For microwave preparation. Add the non-dairy milk. Remove from heat when all ingredients are dissolved and drink is desired warmth. heat a bit more and stir again.
combine the hot water and cocoa powder in a mug. and add a few ice cubes if needed. and place in the microwave. and stir until well mixed. Add the nondairy milk and maple syrup. heat a bit more and stir again. making this warm drink a bit more complex than regular hot cocoa. chill it in the refrigerator for 2 hours before drinking. and continue to warm while stirring constantly. Top with Vegan Drink Froth if you wish. until the cocoa is dissolved. Remove from heat when drink is desired warmth and all ingredients are dissolved. and all lumps are removed upon stirring. In the summertime. Pour into a stylish mug and top with Vegan Drink Froth if you wish. If there are still lumps. Chocolate Maple Almond Milk: Add 1/4 to 1/2 teaspoon of almond extract after heating is complete. Stovetop Method For stovetop preparation. whisk or stir vigorously for 5 to 10 seconds. and stir again to dissolve cocoa powder.Chocolate Maple Milk Makes 1 cup Real maple syrup adds another dimension to cocoa. Warm over medium heat while stirring constantly. . combine the hot water and cocoa powder in a small saucepan. Place back in the microwave and continue at 30-second intervals until drink is desired warmth. remove. 1/4 cup hot water (hottest your tap will make it) 1 tablespoon cocoa powder 3/4 cup soymilk or other non-dairy milk 3 tablespoons maple syrup Microwave Method For microwave preparation. Add the non-dairy milk and maple syrup. Heat for 30 to 45 seconds.
. combine all ingredients in a small saucepan. Remove from heat when all ingredients are dissolved and cider is desired warmth. Continue at 30-second intervals until cider is desired warmth. whisk or stir vigorously for 5 to 10 seconds. Warm over medium heat while stirring constantly. and is hot enough to completely dissolve cocoa upon stirring. Heat for 45 to 60 seconds. 1 cup apple cider 1 tablespoon cocoa powder 1 tablespoon brown sugar 1/4 teaspoon cinnamon Microwave Method For microwave preparation. and place in the microwave. Stovetop Method For stovetop preparation. remove. combine all ingredients in a mug.Chocolate Cinnamon Cider Makes 1 cup This cocoa-infused twist on a classic will warm the mouth and stomach on any fall or winter day. and stir again.
and use the remaining two cookies for decoration or dipping. .Icy Chocolate Mint Cookie Coffee Makes 2 cups This drink is a cool treat for a spring or summer day. 1 1/2 cups crushed or small-cube ice 1/2 cup soymilk or other non-dairy milk 1/2 cup coconut milk (not the “light” variety) 3 tablespoons cocoa powder 3 tablespoons sugar 1 1/2 teaspoons instant coffee granules 1 teaspoon vanilla extract 4 chocolate mint sandwich cookies Combine the ice. and vanilla extract in the blender. sugar. Add two of the sandwich cookies and process just long enough to break them up into very small pieces—probably not more than 5 seconds. coconut milk. non-dairy milk. Process at medium speed until everything is well blended and the ice is chopped to the desired consistency. cocoa powder. coffee granules. or even in the middle of winter if you find yourself craving warmer days. Pour into one large glass or two small cups.
1 ripe medium banana 1 cup crushed or small-cube ice 3/4 cup frozen blueberries 1/2 cup soymilk or other non-dairy milk 1 tablespoon cocoa powder Combine all ingredients in a blender. Process at medium speed until everything is well blended and the ice is chopped to the desired consistency. Note: If you prefer a bit more sweetness. . A serving of blueberries and banana will make you feel less guilty about all that decadent chocolate you’ve been eating. in a mildly sweet and refreshing treat. add 1 tablespoon of sugar and blend until well mixed.Blueberry Chocolate Smoothie Makes 2 cups Cocoa adds a rich accent to tart blueberries.
1/4 to 1/3 cup of plain non-dairy milk (see note) 2 teaspoons of agave nectar or maple syrup. shiny finishes. and vanilla extract.. hot chocolate. including coffee. carob powder. . Note: Thinner liquids seem to froth better than thicker ones. top with a swirl of the remaining teaspoon of agave nectar or maple syrup. freshly grated nutmeg. cocoa powder. While a range of styles are available. Stick the tip of the frother into the second cup and turn it on. The more expensive ones add features such as stands with built-in rechargers. hot carob. pour the non-dairy milk into a second mug or cup. Pour the froth into your hot drink in the first cup. or freshly grated nutmeg Fill about two-thirds of a mug with your favorite hot beverage. and then stirring with the tip near the surface of the liquid to froth it up. or travel cases.g. regular soymilk or nutmilk works better than soy creamer or coconut milk. or cocoa powder. prepared just as you would normally make it. tea. As shown in the picture on the following page. the tip has a spiral wire coil that adds air to the liquid as it rapidly spins. cinnamon. but the frothing technology appears to be similar. If the milk is not already sweetened or flavored. divided (optional) 1/8 to 1/4 teaspoon vanilla extract (optional) Dash of carob. add one teaspoon of agave nectar or maple syrup. I use a basic battery operated model. and even spiced apple cider. To add a bit of cafe-like fanciness. The only piece of hardware you need is a milk frother.Vegan Drink Froth Makes 1 serving You can add froth to a variety of drinks. Overdoing the sweetener or sprinkling with nutmeg will result in a faster-dissolving froth. e. starting at the bottom of the cup to mix in the sweetener and extract. While it’s heating or steeping. and a dash of cinnamon.
A battery-powered frother alongside a frothy vegan drink .
and is a Board Certified Coach. he supports other hosts in spreading awareness about kinder. energy. He has interests in sustainable communities that transform our connections with food. hiking. healthier.com. Dave also enjoys composing music. beatboxing (creating rhythm and percussion with the mouth).About the Author Dave began baking waffles for the world's longest-running annual waffle party in 1998. and his self-empowerment guide for socially conscious people. and one another. and counseling. and subsequently authored the award-winning Global Vegan Waffle Cookbook.com). gardening. and running in nature. Dave in the studio . public policy and management. Naked Idealism. He holds degrees in psychology. Dave guides others to create happier and more powerful lives via his strategic life consulting business Idealist Coach (http://idealistcoach. and more sustainable eating. Through WaffleParty.
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