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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
baking powder. and cayenne in a medium bowl and stir until well blended. Gradually stir in the flour mixture until well blended. and vanilla extract. 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. and stir until well blended. and place on ungreased cookie sheets. Bake for 10 to 12 minutes. or scoop out rounded tablespoonfuls. Set aside. Add the sugar and stir until nearly dissolved. Fold in the chocolate chips. chili powder. Place the margarine in a large bowl and soften it in the microwave.Chocolate Chili Spice Cookies* Makes roughly 2 dozen 3-inch cookies If you’re addicted to chocolate and spices. why not indulge in both at once? You’ll appreciate the gentle warmth of these dark delights. salt. cocoa powder. Add the soymilk. Shape the dough into 1 1/2. whole wheat flour. 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).to 2-inch balls. molasses. baking soda. Combine the all-purpose flour. .
Add the molasses. . Combine the all-purpose flour. You can always tuck one under your pillow in case of a late night craving. 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. pressing in lightly with a spoon. Bake for 11 to 13 minutes. and place on ungreased cookie sheets. Fold in the chocolate chips. Sprinkle up to 1/8 teaspoon of demerara or turbinado sugar on each cookie.Chocolate Fantasy Cookies* Makes roughly 2 dozen 3-inch cookies Even if your fantasies involve chocolate. and stir until well blended. baking soda. Flatten slightly with a fork. water. salt. Set aside. cocoa powder. and baking powder in a medium bowl and stir until well blended. Shape the dough into 1 1/2. Gingery Chocolate Fantasy Cookies: Add 1 1/8 teaspoons ginger powder and 1/8 teaspoon mace or nutmeg powder to the flour mixture.to 2-inch balls. Add the sugar and stir until nearly dissolved. or scoop out rounded tablespoonfuls. Place the margarine in a large bowl and soften it in the microwave. and vanilla extract. 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). they probably haven’t included these cookies yet.
Set aside. moist. Fold in the chocolate chips. Gradually stir in the flour mixture until well blended. sugar. 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. baking soda. Add the margarine. and salt in a medium bowl and stir until evenly blended. Place heaping tablespoonfuls (1 1/2-inch balls) on ungreased cookie sheets. with a bit of texture added by the rice flour. tapioca flour. ground ginger. and whisk for 10 to 15 seconds. combine the warm water and flaxseed in a large bowl. . molasses.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. and vanilla extract to the flaxseed mixture and stir until well blended. and allow to cool before eating. Combine the rice flour. fall-apart-easily consistency. Bake for 14 to 16 minutes. baking powder. 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). While the margarine is softening. lemon extract. Place the margarine in a small bowl and soften it in the microwave. Cookies will firm slightly while cooling.
cocoa powder. and vanilla extract to the water-flaxseed mixture and still until well blended.Chocolate Chip Microwave Cake Makes enough to fill a 4-inch diameter. at least 4 inches in diameter and 3 1/4 inches high. Stir or whisk until evenly mixed. Allow to cool for at least 5 minutes. and salt in a large soup mug or small bowl. . or until a toothpick inserted in the center comes out clean or just slightly wet. Pour the liquid mixture into the flour mixture and stir until well blended. Combine the warm water and ground flaxseed in a small bowl and stir briskly for 5 to 10 seconds. baking soda. or the equivalent. Fold in the chocolate chips. Add the brown sugar. baking powder. 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. Microwave on high for 2 to 3 minutes. 3 1/4-inch high soup mug. 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. Eat right out of the cup. oil. or gently run a spatula around the edge to loosen and invert onto a plate. tapioca 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.
Note: For slightly fudgier and chewier brownies. Combine the flour. and stir until well blended. tahini. Allow to cool and cut into 2-inch squares. of course. and offer a change from the traditional box-mix brownie. cocoa powder. Fold in the chocolate chips. or until a toothpick stuck in the center comes out mostly clean. Not that there’s anything wrong with box-mix brownies. and stir until evenly mixed. Add the sugar. baking powder. Bake for 28 to 35 minutes.Dark Blackstrap Cider Brownies* Makes one 9 x 13-inch pan These super-rich desserts are a favorite for taking to non-vegan events. 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). oil. and grease a 9-inch x 13-inch cake pan. and vanilla extract to the cider mixture. reduce the flour by 1 to 2 tablespoons and reduce the baking powder by 1/8 teaspoon. Gradually stir in the flour mixture until well blended. Combine the apple cider and flaxseed in a large bowl. and salt in a medium bowl. . Set aside. and whisk for 10 to 15 seconds. and spread the batter evenly into the prepared pan. molasses.
The Squirrel Monster* Number of servings depends upon size of cheesecake used A bakery in the town of Oakmont. Jo Stepaniak’s Uncheese Cookbook has a few great options.and egg-free spinoff the Squirrel Monster. you can still make up a full batch of brownies and bake them in two pans simultaneously. all smothered in chocolate frosting. A Squirrel Monster is delicious. followed by a thin layer of Dark Blackstrap Cider Brownies. the brownies’ bake time will be closer to that provided in the full recipe.to 10-inch diameter round spring form pan or pie plate. and finally the remainder of the Chocolate Ganache frosting. PA has a well-known dessert called the Oakmonter. I named this dairy. It takes the decadence a step further by using brownies in lieu of chocolate cake. Alternately. but it does take a while! Then. one reserved for the Squirrel Monster and the other an “extra. consisting of a cheesecake topped with chocolate cake. 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. 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. If you wish. omit one of the ganache layers and make a single very thick layer.” This way. checking them every 2 minutes for doneness about 10 minutes before the end of the directed bake time. If you’re baking the cheesecake in an 8. . Because we lived in the neighborhood of Squirrel Hill. dig out the recipe for your favorite vegan cheesecake. You can mix up only half a batch of Dark Blackstrap Cider Brownies and reduce the baking time by a few minutes.
garnish with chocolate chips and a dusting of cinnamon. oil. Thoroughly mix the soymilk. and vanilla extract in a small bowl. Pour into the flour mixture and stir just until blended. Bake each waffle for 3 to 4 minutes. Preheat the waffle iron for 3 to 5 minutes and spray both grids with oil. or you can serve them to that special someone for a breakfast or brunch in bed. or until it is still moist but can be removed easily. If necessary. Pour or ladle the batter into the center of the iron. chili powder.Hot Chocolate-Molasses Waffles* Makes 5 to 6 (7-inch) round Belgian waffles Dark. 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. whole wheat flour. cakelike treats can follow dinner. sweet chocolate and spice warm up the taste buds. cocoa powder. baking powder. Break up any clumps of cocoa. covering no more than two-thirds of the iron’s surface for the first waffle. baking soda. . salt. molasses. Adjust the amount as needed for subsequent waffles. These moist. For added flare. use a spoon or spatula to break up any new cocoa clumps and push the cocoa down into the batter. and cayenne in a large bowl and stir with a whisk. sugar.
Non-Baked Desserts Gingerwood Squares Dark Chocolate Peanut Butter Swirl Ice Cream .
to 2-inch squares. For the frosting. per the “Melting Chocolate” tips. melt the chocolate chips in a small bowl or saucepan. confectioners’ sugar. ginger powder. pressing or rolling until flat and firm. 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. and mix well.to 9-inch square pan. soften the margarine in a medium bowl in the microwave. and mix well. soymilk. Microwave this mixture for another 20 to 30 seconds and mix well. Spread the frosting evenly over the peanut butter base.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. cocoa powder. Spread evenly in an 8. and molasses in a medium bowl. . too. Add the rolled oats and mix well. Combine the melted chocolate. Stir in the brown sugar and peanut butter until evenly distributed. and perhaps you did. and vanilla extract. Add the confectioners’ sugar. Refrigerate for 2 hours. Cut into 1 1/2.
. or if the glaze is a bit too thick to spread.Note: If the cocoa and sugar won’t dissolve completely. The frosting will harden as it cools. but don’t add too much more soymilk unless you prefer a softer and thinner glaze. add another tablespoon of soymilk.
Make sure that any clumps of ingredients are broken up. slightly larger treat. Place heaping teaspoonfuls onto a cookie sheet or plate covered with wax paper. dense. or a dozen tablespoon-sized cookies (rice version) These treats are small. it can likely be placed in a pan of very hot tap water for 10-15 minutes. and relatively quick to make. 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. and cocoa powder in a medium bowl. Place tablespoonfuls onto the cookie sheet or plate covered with wax paper. Crispy Rice Cookie option: For a less dense. If you haven’t had the opportunity to experiment with coconut manna or agave nectar. .) Combine the coconut. this is a good introduction.Coconut Fudge Balls with Rice Cookie Variation Makes 16 to 18 bite-size balls (non-rice version). and stir until well blended. warm the coconut butter and peanut butter to an easily stirrable consistency. agave nectar. Place in the refrigerator for at least an hour or in the freezer for 10-15 minutes to harden. This can be done in the microwave with the peanut butter. and if the coconut is in a glass jar. (There may be specific directions on the jar. peanut butter. fold in 1/2 cup of crisped or puffed rice cereal after the other ingredients are well blended.
No-Bake Cookie Dough in a Mug Makes just over 1/2 cup (1 serving) These don’t require baking. or melt on the stovetop and transfer to a mug. and stir until well blended. 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. 2 tablespoons vegan margarine. Add the oats and brown sugar. or refrigerate for 15 to 30 minutes to achieve desired firmness. but they do require a tiny bit of heating and a whole lot of eating. . and stir until the oats are evenly coated and the brown sugar is mostly dissolved. Eat warm with a spoon right out of the mug. Add the cocoa powder and peanut butter. Fold in the chocolate chips.
If the ice cream has been in the freezer overnight or longer. . use alcohol-free extract if possible. Note: Because alcohol may impede freezing. or until the mixture is smooth and creamy. Enjoy immediately or place in the freezer for at least an hour for a harder consistency. allow it to soften at room temperature for 5 to 10 minutes before serving. to thicken slightly) Combine all the ingredients in a blender and process for 2 to 3 minutes. to bring the temperature down. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions. 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.Mexican Chocolate Ice Cream Makes about 3 3/4 cups The coolness of ice cream and warmth of cayenne create a smooth. palatable paradox. and increase the sugar to the desired sweetness if necessary. Place the mixture in the freezer in a freezer-safe container for 45 to 60 minutes. or in the refrigerator for 90 minutes or overnight. Stop midway to taste the mixture.
allow it to soften at room temperature for 5 to 10 minutes before serving. molasses. . The trick is to stir the peanut butter just until there are ribbons of it distributed through most of the ice cream. use alcohol-free extract if possible. add the peanut butter a tablespoon or two at a time. It’s reminiscent of the peanut butter cup sundaes I was addicted to as a child.Dark Chocolate Peanut Butter Swirl Ice Cream Makes about 4 cups This treat was inspired partially by Jeff Rogers’ excellent Vice Cream. and optional xanthan gum. vanilla extract. Add the sugar. After transferring the frozen ice cream to its storage container. to bring the temperature down. or in the refrigerator for 90 minutes to overnight. to thicken slightly) 1/3 cup peanut butter. 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. Place the mixture in the freezer in a freezer-safe container for 45 to 60 minutes. quickly using a butter knife spoon to swirl it around in the ice cream before hardening. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions. cocoa powder. and process for 2 to 3 minutes. at an easily stirrable temperature Combine the cashew pieces and water in the blender and process until smooth. without stirring the ice cream so much that it starts to melt significantly. 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. or until the mixture is smooth and creamy. Note: Because alcohol may impede freezing.
Toppings Chocolate Ganache Frosting atop a Squirrel Monster .
can also provide an extra-rich flavor. Dark Chocolate Amaretto Syrup: Add 2 or 3 tablespoons of amaretto after turning off heat. . Continue to scrape the bottom to incorporate any dry cocoa and keep it from burning. Immediately remove from heat and stir in the vanilla extract. 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. as well as vegan ice cream. Stir briskly and constantly over medium heat until half a minute after it begins to boil. It complements strawberries and other fresh fruit toppings. Other nut butters. South of the Border Dark Chocolate Syrup: Add 1 teaspoon of ground cinnamon and 1/8 teaspoon of ground cayenne before heating.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. such as cashew or almond. Dark Chocolate Peebee Syrup: Add 1/4 cup smooth or chunky peanut butter before heating. Dark Chocolate Orangalicious Syrup: Add 1 teaspoon of orange extract after turning off heat.
or just by itself. To protect your hand. Let stand for about 5 minutes. roasted and skinned (see directions below) 2 tablespoons vegan margarine. Add the sugar.Chocolate Roasted Hazelnut Spread Makes 1 1/4 cups This moderately sweet and salty spread is great on waffles. and then rub the nuts with the towel to remove most of the skins. Note: If the mixture isn’t salty enough after processing. Stop to scrape down the sides as necessary. toast. but try to remove at least three quarters of it. and salt to the margarine. Place the margarine in a small bowl and microwave to soften. but you may need to process it in a few smaller batches. Taste the mixture and add additional salt if necessary. that may also work. and allow to cool for 15 minutes. Preheat the oven to 275 degrees F (135 degrees C).com These directions assume that the nuts have already been removed from their shells. It may be helpful to shake the skins out of the towel halfway through. Combine the margarine mixture and hazelnuts in a food processor. It also works well on chocolate or vanilla cupcakes. Store in the refrigerator until ready to serve. Pour the still-hot nuts into a terry cloth towel. and stir until well blended. It’s fine if some of the skin remains. add another 1/8 teaspoon of salt. cocoa powder. Spread nuts in a baking pan and roast for 20 to 30 minutes. Note: If you have a high-power blender. Roasting and skinning hazelnuts Adapted from thenutfactory. or until the skin cracks and the nutmeat is slightly golden. per the note below. . Pull the sides of the towel up and twist to form a sealed pouch. 1 cup shelled hazelnuts. Be careful when handling the hot nuts. use a potholder between your hand and the towel if necessary. and process for several minutes until smooth. 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.
or vegan chocolate chips 1/4 cup vegan margarine 8 ounces of firm or extra firm silken tofu (about 2/3 of a 12. 1/2 cup.3-ounce block) 1/2 cup confectioners’ sugar 1/4 cup cocoa powder Chop the chocolate into pieces no larger than chocolate chips. crumbling it into small pieces with your fingers.) Mix at high speed with an electric mixer for 3 to 5 minutes or until creamy and smooth. so it’s easiest to spread within 10 to 15 minutes. vegan chocolate bar with 50% to 70% cocoa content. (Don’t just fire up the electric blender before doing this. rotating and scraping the bowl frequently. or enough to frost a 9 x 13-inch cake This thick. and cocoa powder. The frosting will thicken as it cools. Add the melted chocolate and margarine. Combine the chocolate and margarine in a small bowl or saucepan. Place the tofu into a medium mixing bowl. 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. or you’ll create a small dust cloud. If you have a few hours and are very ambitious.Chocolate Ganache Frosting Makes 2 cups. or 3 ounces. confectioners’ sugar. or served on its own as a mousse. . and melt according to the “Melting Chocolate” tips. rich topping can be spread on your favorite cake or cupcake.
Drinks Icy Chocolate Mint Cookie Coffee .
Orangey Sipping Chocolate: Add 1/2 to 1 teaspoon of orange extract after heating is complete. Pour into mugs and top with Vegan Drink Froth if you wish. Mocha Sipping Chocolate: Add 1 to 2 teaspoons of instant coffee granules before heating. you can sift the cocoa with a sifter or metal sieve as you add it to the saucepan. and salt in a medium saucepan. a 4. This is quite different from the powdered packets that many of us grew up with. dark world beyond standard hot cocoa.to 6-ounce serving may be plenty for some guests. chocolate chips.Sipping Chocolate with Variations Makes 2 cups Welcome to the deep. stirring constantly with a whisk or spoon to distribute melting chocolate and avoid burning. 1 1/2 cups soymilk or other non-dairy milk 1/2 cup semisweet vegan chocolate chips. or dark chocolate bar with 50% or greater cocoa content.) Insanely Rich Sipping Chocolate: Replace 1/2 cup of the soymilk with coconut milk. Heat over medium heat just until the point of boiling. Remove from heat and stir in the vanilla extract. . 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. molasses. baker’s chocolate. sugar. cocoa powder. Because it’s so rich. Amaretto Sipping Chocolate: Add 2 to 3 tablespoons of amaretto after heating is complete. Note: To lessen clumping. (Alcohol-free version: Add 1 to 2 teaspoons of almond extract.
and continue to warm while stirring constantly. until the cocoa is dissolved. combine the hot water and cocoa powder in a mug. Mint Hot Cocoa: Add 1/8 to 1/4 teaspoon of peppermint extract after heating is complete. combine the hot water and cocoa powder in a small saucepan. Mix in vanilla extract and top with Vegan Drink Froth if you wish. and all lumps are removed upon stirring. Add the nondairy milk and sugar. Remove from heat when drink is desired warmth and all ingredients are dissolved. Heat for 30 to 45 seconds. Place back in the microwave and continue at 30-second intervals until drink is desired warmth. Stovetop Method For stovetop preparation.Basic Hot Cocoa with Variations Makes 1 cup A comprehensive chocolate seduction strategy would not be complete without this perennial favorite. Mix in vanilla extract. and stir again to dissolve cocoa powder. whisk or stir vigorously for 5 to 10 seconds. Mocha: Add 1 teaspoon of instant coffee granules to the water and cocoa mixture before heating. Pour into a stylish mug and top with Vegan Drink Froth if you wish. 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. heat a bit more and stir again. If there are still lumps. Add the non-dairy milk and sugar. and stir until well mixed. . Warm over medium heat while stirring constantly. and place in the microwave. remove.
whisk or stir vigorously for 5 to 10 seconds. until the carob powder is dissolved. and stir until well mixed. you should still offer them a drink. Continue at 30second intervals until drink is desired warmth. sugar. Add the non-dairy milk. Add the non-dairy milk. Heat for 45 to 60 seconds. . this is a chocolate book. and all lumps are removed upon stirring. combine the hot water and carob powder in a small saucepan. heat a bit more and stir again. rather than as a chocolate substitute. sugar. and continue to warm while stirring constantly. Remove from heat when all ingredients are dissolved and drink is desired warmth. Top with Vegan Drink Froth if you wish. and place in the microwave. Warm over medium heat while stirring constantly.Hot Carob Drink Makes 1 cup Yes. and molasses. and stir again to dissolve carob powder. 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. Stovetop Method For stovetop preparation. Pour into a stylish mug and top with Vegan Drink Froth if you wish. but once in a while you may have a guest who just isn’t into chocolate. If there are still lumps. Carob is best enjoyed when viewed as its own unique flavor. remove. combine the hot water and carob powder in a mug. Rather than pity them. and molasses.
and all lumps are removed upon stirring. Remove from heat when drink is desired warmth and all ingredients are dissolved. heat a bit more and stir again. In the summertime. and place in the microwave. Heat for 30 to 45 seconds. If there are still lumps. Top with Vegan Drink Froth if you wish. Chocolate Maple Almond Milk: Add 1/4 to 1/2 teaspoon of almond extract after heating is complete. and add a few ice cubes if needed. combine the hot water and cocoa powder in a mug. and continue to warm while stirring constantly. . whisk or stir vigorously for 5 to 10 seconds. chill it in the refrigerator for 2 hours before drinking. and stir until well mixed. Warm over medium heat while stirring constantly. remove. Add the non-dairy milk and maple syrup.Chocolate Maple Milk Makes 1 cup Real maple syrup adds another dimension to cocoa. Stovetop Method For stovetop preparation. 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. until the cocoa is dissolved. 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. and stir again to dissolve cocoa powder. Pour into a stylish mug and top with Vegan Drink Froth if you wish. making this warm drink a bit more complex than regular hot cocoa. Add the nondairy milk and maple syrup.
1 cup apple cider 1 tablespoon cocoa powder 1 tablespoon brown sugar 1/4 teaspoon cinnamon Microwave Method For microwave preparation. Warm over medium heat while stirring constantly.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. whisk or stir vigorously for 5 to 10 seconds. combine all ingredients in a small saucepan. . and stir again. Heat for 45 to 60 seconds. Stovetop Method For stovetop preparation. combine all ingredients in a mug. and place in the microwave. Continue at 30-second intervals until cider is desired warmth. Remove from heat when all ingredients are dissolved and cider is desired warmth. and is hot enough to completely dissolve cocoa upon stirring. remove.
cocoa powder. coffee granules. Pour into one large glass or two small cups. Process at medium speed until everything is well blended and the ice is chopped to the desired consistency. and vanilla extract in the blender. sugar. coconut milk. non-dairy milk. or even in the middle of winter if you find yourself craving warmer days. and use the remaining two cookies for decoration or dipping. 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. 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.Icy Chocolate Mint Cookie Coffee Makes 2 cups This drink is a cool treat for a spring or summer day. .
.Blueberry Chocolate Smoothie Makes 2 cups Cocoa adds a rich accent to tart blueberries. add 1 tablespoon of sugar and blend until well mixed. Process at medium speed until everything is well blended and the ice is chopped to the desired consistency. 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. 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.
Overdoing the sweetener or sprinkling with nutmeg will result in a faster-dissolving froth. or cocoa powder. regular soymilk or nutmilk works better than soy creamer or coconut milk. the tip has a spiral wire coil that adds air to the liquid as it rapidly spins. cinnamon. Pour the froth into your hot drink in the first cup.. If the milk is not already sweetened or flavored. tea. or freshly grated nutmeg Fill about two-thirds of a mug with your favorite hot beverage. freshly grated nutmeg. including coffee. 1/4 to 1/3 cup of plain non-dairy milk (see note) 2 teaspoons of agave nectar or maple syrup.g. but the frothing technology appears to be similar. hot carob. and then stirring with the tip near the surface of the liquid to froth it up. prepared just as you would normally make it. I use a basic battery operated model. Stick the tip of the frother into the second cup and turn it on. The only piece of hardware you need is a milk frother. or travel cases.Vegan Drink Froth Makes 1 serving You can add froth to a variety of drinks. While a range of styles are available. starting at the bottom of the cup to mix in the sweetener and extract. hot chocolate. and a dash of cinnamon. pour the non-dairy milk into a second mug or cup. and even spiced apple cider. divided (optional) 1/8 to 1/4 teaspoon vanilla extract (optional) Dash of carob. As shown in the picture on the following page. Note: Thinner liquids seem to froth better than thicker ones. carob powder. top with a swirl of the remaining teaspoon of agave nectar or maple syrup. e. The more expensive ones add features such as stands with built-in rechargers. . cocoa powder. and vanilla extract. add one teaspoon of agave nectar or maple syrup. To add a bit of cafe-like fanciness. While it’s heating or steeping. shiny finishes.
A battery-powered frother alongside a frothy vegan drink .
and his self-empowerment guide for socially conscious people. energy. he supports other hosts in spreading awareness about kinder. Naked Idealism. Dave also enjoys composing music. public policy and management. and is a Board Certified Coach. and subsequently authored the award-winning Global Vegan Waffle Cookbook. and one another. and counseling. gardening. and running in nature. Through WaffleParty.com). Dave in the studio . and more sustainable eating. He has interests in sustainable communities that transform our connections with food. He holds degrees in psychology. hiking. healthier.com.About the Author Dave began baking waffles for the world's longest-running annual waffle party in 1998. Dave guides others to create happier and more powerful lives via his strategic life consulting business Idealist Coach (http://idealistcoach. beatboxing (creating rhythm and percussion with the mouth).
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