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