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