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