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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
Place the margarine in a large bowl and soften it in the microwave. Gradually stir in the flour mixture until well blended. Bake for 10 to 12 minutes. and place on ungreased cookie sheets. softened 1 cup sugar 1/4 cup plain soymilk 1/4 cup molasses 1 teaspoon vanilla extract 1 1/4 cups vegan chocolate chips Preheat the oven to 350 degrees F (175 degrees C). and cayenne in a medium bowl and stir until well blended. and stir until well blended. chili powder. Set aside. why not indulge in both at once? You’ll appreciate the gentle warmth of these dark delights. Add the sugar and stir until nearly dissolved. whole wheat flour. Shape the dough into 1 1/2. cocoa powder. Fold in the chocolate chips. baking soda. 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. or scoop out rounded tablespoonfuls. molasses. . salt. and vanilla extract.Chocolate Chili Spice Cookies* Makes roughly 2 dozen 3-inch cookies If you’re addicted to chocolate and spices. Add the soymilk.to 2-inch balls. Combine the all-purpose flour. baking powder.
or scoop out rounded tablespoonfuls. and stir until well blended. pressing in lightly with a spoon. You can always tuck one under your pillow in case of a late night craving. Add the sugar and stir until nearly dissolved.Chocolate Fantasy Cookies* Makes roughly 2 dozen 3-inch cookies Even if your fantasies involve chocolate. Bake for 11 to 13 minutes. Sprinkle up to 1/8 teaspoon of demerara or turbinado sugar on each cookie. Flatten slightly with a fork. 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 place on ungreased cookie sheets. 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). baking soda. Add the molasses. Gingery Chocolate Fantasy Cookies: Add 1 1/8 teaspoons ginger powder and 1/8 teaspoon mace or nutmeg powder to the flour mixture. Combine the all-purpose flour. and baking powder in a medium bowl and stir until well blended. Fold in the chocolate chips. . cocoa powder. water. salt. Shape the dough into 1 1/2.to 2-inch balls. Place the margarine in a large bowl and soften it in the microwave. and vanilla extract. they probably haven’t included these cookies yet. Set aside.
Gradually stir in the flour mixture until well blended. combine the warm water and flaxseed in a large bowl. and vanilla extract to the flaxseed mixture and stir until well blended. baking soda. ground ginger. Combine the rice flour. Add the margarine. fall-apart-easily consistency. and salt in a medium bowl and stir until evenly blended. Cookies will firm slightly while cooling. Set aside. lemon extract. with a bit of texture added by the rice flour. Place the margarine in a small bowl and soften it in the microwave. Place heaping tablespoonfuls (1 1/2-inch balls) on ungreased cookie sheets. baking powder. 1 3/4 cups white or brown rice flour 3/4 cup tapioca flour 2 1/2 teaspoons ground ginger 1 teaspoon baking soda 3/4 teaspoon baking powder 1 1/4 teaspoons salt 1/2 cup plus 2 tablespoons vegan margarine. 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 allow to cool before eating. Fold in the chocolate chips. . sugar. Bake for 14 to 16 minutes.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. moist. and whisk for 10 to 15 seconds. While the margarine is softening. molasses.
tapioca flour. and salt in a large soup mug or small bowl. Pour the liquid mixture into the flour mixture and stir until well blended. Stir or whisk until evenly mixed. at least 4 inches in diameter and 3 1/4 inches high. 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. . oil. Eat right out of the cup. Microwave on high for 2 to 3 minutes. baking powder. Allow to cool for at least 5 minutes. or the equivalent.Chocolate Chip Microwave Cake Makes enough to fill a 4-inch diameter. baking soda. 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. Fold in the chocolate chips. 3 1/4-inch high soup mug. cocoa powder. or until a toothpick inserted in the center comes out clean or just slightly wet. or gently run a spatula around the edge to loosen and invert onto a plate. Add the brown sugar. Combine the warm water and ground flaxseed in a small bowl and stir briskly for 5 to 10 seconds. and vanilla extract to the water-flaxseed mixture and still 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.
and stir until well blended. 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 stir until evenly mixed. of course.Dark Blackstrap Cider Brownies* Makes one 9 x 13-inch pan These super-rich desserts are a favorite for taking to non-vegan events. Combine the apple cider and flaxseed in a large bowl. . baking powder. and whisk for 10 to 15 seconds. and offer a change from the traditional box-mix brownie. Add the sugar. molasses. oil. cocoa powder. Combine the flour. and grease a 9-inch x 13-inch cake pan. Allow to cool and cut into 2-inch squares. Not that there’s anything wrong with box-mix brownies. and salt in a medium bowl. and vanilla extract to the cider mixture. Set aside. or until a toothpick stuck in the center comes out mostly clean. Note: For slightly fudgier and chewier brownies. and spread the batter evenly into the prepared pan. tahini. Gradually stir in the flour mixture until well blended. reduce the flour by 1 to 2 tablespoons and reduce the baking powder by 1/8 teaspoon. Bake for 28 to 35 minutes.
the brownies’ bake time will be closer to that provided in the full recipe. Alternately. but it does take a while! Then. 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. Top the cheesecake with a very thin layer of Chocolate Ganache Frosting. If you’re baking the cheesecake in an 8. You can mix up only half a batch of Dark Blackstrap Cider Brownies and reduce the baking time by a few minutes. A Squirrel Monster is delicious.The Squirrel Monster* Number of servings depends upon size of cheesecake used A bakery in the town of Oakmont. 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. you’ll need to bake the brownies in the same pan (separately) or another of identical diameter so they match in size.to 10-inch diameter round spring form pan or pie plate. It takes the decadence a step further by using brownies in lieu of chocolate cake. Jo Stepaniak’s Uncheese Cookbook has a few great options. PA has a well-known dessert called the Oakmonter. consisting of a cheesecake topped with chocolate cake. and finally the remainder of the Chocolate Ganache frosting.and egg-free spinoff the Squirrel Monster. I named this dairy. dig out the recipe for your favorite vegan cheesecake. one reserved for the Squirrel Monster and the other an “extra. If you wish. omit one of the ganache layers and make a single very thick layer.” This way. you can still make up a full batch of brownies and bake them in two pans simultaneously. followed by a thin layer of Dark Blackstrap Cider Brownies. . all smothered in chocolate frosting.
or you can serve them to that special someone for a breakfast or brunch in bed. Pour or ladle the batter into the center of the iron. molasses. These moist. chili powder. cocoa powder. covering no more than two-thirds of the iron’s surface for the first waffle. cakelike treats can follow dinner. baking powder. 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. . baking soda. oil. If necessary. whole wheat flour. and cayenne in a large bowl and stir with a whisk. sugar. Bake each waffle for 3 to 4 minutes. Preheat the waffle iron for 3 to 5 minutes and spray both grids with oil. use a spoon or spatula to break up any new cocoa clumps and push the cocoa down into the batter. and vanilla extract in a small bowl. Adjust the amount as needed for subsequent waffles. salt.Hot Chocolate-Molasses Waffles* Makes 5 to 6 (7-inch) round Belgian waffles Dark. garnish with chocolate chips and a dusting of cinnamon. or until it is still moist but can be removed easily. Thoroughly mix the soymilk. sweet chocolate and spice warm up the taste buds. For added flare. Pour into the flour mixture and stir just until blended. Break up any clumps of cocoa.
Non-Baked Desserts Gingerwood Squares Dark Chocolate Peanut Butter Swirl Ice Cream .
Combine the melted chocolate. melt the chocolate chips in a small bowl or saucepan.to 9-inch square pan. and vanilla extract. soften the margarine in a medium bowl in the microwave. Cut into 1 1/2. For the frosting. and mix well. and mix well. and perhaps you did. ginger powder. per the “Melting Chocolate” tips. Microwave this mixture for another 20 to 30 seconds and mix well.to 2-inch squares. Refrigerate for 2 hours. Add the confectioners’ sugar. too. . Stir in the brown sugar and peanut butter until evenly distributed. soymilk. Spread the frosting evenly over the peanut butter base. confectioners’ sugar. pressing or rolling until flat and firm. Spread evenly in an 8. cocoa powder.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. Squares 1/3 cup plus 1 tablespoon vegan margarine 1/2 cup rolled oats 1 cup brown sugar 1 cup peanut butter 1 1/3 cups confectioners’ sugar 2 tablespoons molasses (preferably blackstrap) 1 1/4 teaspoons ginger powder 1 teaspoon vanilla extract Chocolate Glaze 1/2 cup plus 1 tablespoon vegan chocolate chips 2 tablespoons cocoa powder 2 tablespoons confectioners’ sugar 2 tablespoons soymilk (see note) 1 tablespoon molasses (preferably blackstrap) For the squares. and molasses in a medium bowl. Add the rolled oats and mix well.
The frosting will harden as it cools.Note: If the cocoa and sugar won’t dissolve completely. or if the glaze is a bit too thick to spread. but don’t add too much more soymilk unless you prefer a softer and thinner glaze. add another tablespoon of soymilk. .
agave nectar. and stir until well blended. and cocoa powder in a medium bowl. and if the coconut is in a glass jar. . Place in the refrigerator for at least an hour or in the freezer for 10-15 minutes to harden. it can likely be placed in a pan of very hot tap water for 10-15 minutes. this is a good introduction. Place heaping teaspoonfuls onto a cookie sheet or plate covered with wax paper. (There may be specific directions on the jar. slightly larger treat. fold in 1/2 cup of crisped or puffed rice cereal after the other ingredients are well blended. Make sure that any clumps of ingredients are broken up. or a dozen tablespoon-sized cookies (rice version) These treats are small. This can be done in the microwave with the peanut butter. peanut butter. 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). warm the coconut butter and peanut butter to an easily stirrable consistency. If you haven’t had the opportunity to experiment with coconut manna or agave nectar. dense. Place tablespoonfuls onto the cookie sheet or plate covered with wax paper. 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.) Combine the coconut. and relatively quick to make.
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. and stir until well blended. Add the cocoa powder and peanut butter. 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 the oats are evenly coated and the brown sugar is mostly dissolved. Add the oats and brown sugar. or refrigerate for 15 to 30 minutes to achieve desired firmness. Eat warm with a spoon right out of the mug. . or melt on the stovetop and transfer to a mug.
or until the mixture is smooth and creamy. use alcohol-free extract if possible. 1 can (14 ounces) coconut milk (not the “light” variety) 1 1/4 cups soymilk or other nondairy milk 3/4 cup to 1 cup sugar 1/2 cup cocoa powder 3 tablespoons canola oil 2 teaspoons vanilla extract (see note) 1 1/4 teaspoons ground cinnamon 1/8 teaspoon ground cayenne 1/8 teaspoon salt 1/8 teaspoon xanthan gum powder (optional.Mexican Chocolate Ice Cream Makes about 3 3/4 cups The coolness of ice cream and warmth of cayenne create a smooth. 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. to bring the temperature down. Enjoy immediately or place in the freezer for at least an hour for a harder consistency. Note: Because alcohol may impede freezing. allow it to soften at room temperature for 5 to 10 minutes before serving. If the ice cream has been in the freezer overnight or longer. or in the refrigerator for 90 minutes or overnight. . palatable paradox. and increase the sugar to the desired sweetness if necessary. Stop midway to taste the mixture. 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. After transferring the frozen ice cream to its storage container. without stirring the ice cream so much that it starts to melt significantly. at an easily stirrable temperature Combine the cashew pieces and water in the blender and process until smooth. Note: Because alcohol may impede freezing. molasses. to bring the temperature down. The trick is to stir the peanut butter just until there are ribbons of it distributed through most of the ice cream. . vanilla extract. and optional xanthan gum. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions. quickly using a butter knife spoon to swirl it around in the ice cream before hardening. and process for 2 to 3 minutes. It’s reminiscent of the peanut butter cup sundaes I was addicted to as a child. allow it to soften at room temperature for 5 to 10 minutes before serving.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. If the ice cream has been in the freezer overnight or longer. Place the mixture in the freezer in a freezer-safe container for 45 to 60 minutes. 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. Add the sugar. add the peanut butter a tablespoon or two at a time. to thicken slightly) 1/3 cup peanut butter. Enjoy immediately or place in the freezer for at least an hour for a harder consistency. use alcohol-free extract if possible. cocoa powder.
Toppings Chocolate Ganache Frosting atop a Squirrel Monster .
Other nut butters. Dark Chocolate Amaretto Syrup: Add 2 or 3 tablespoons of amaretto after turning off heat. can also provide an extra-rich flavor. 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. Dark Chocolate Peebee Syrup: Add 1/4 cup smooth or chunky peanut butter before heating. Stir briskly and constantly over medium heat until half a minute after it begins to boil. . 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. South of the Border Dark Chocolate Syrup: Add 1 teaspoon of ground cinnamon and 1/8 teaspoon of ground cayenne before heating. Continue to scrape the bottom to incorporate any dry cocoa and keep it from burning. Dark Chocolate Orangalicious Syrup: Add 1 teaspoon of orange extract after turning off heat. such as cashew or almond. as well as vegan ice cream.
roasted and skinned (see directions below) 2 tablespoons vegan margarine. or just by itself. per the note below. and process for several minutes until smooth. Spread nuts in a baking pan and roast for 20 to 30 minutes. Pour the still-hot nuts into a terry cloth towel.Chocolate Roasted Hazelnut Spread Makes 1 1/4 cups This moderately sweet and salty spread is great on waffles. and salt to the margarine. To protect your hand. cocoa powder. Taste the mixture and add additional salt if necessary.com These directions assume that the nuts have already been removed from their shells. add another 1/8 teaspoon of salt. Place the margarine in a small bowl and microwave to soften. and then rub the nuts with the towel to remove most of the skins. Be careful when handling the hot nuts. or until the skin cracks and the nutmeat is slightly golden. 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. Note: If the mixture isn’t salty enough after processing. but try to remove at least three quarters of it. It may be helpful to shake the skins out of the towel halfway through. Combine the margarine mixture and hazelnuts in a food processor. and allow to cool for 15 minutes. It’s fine if some of the skin remains. Pull the sides of the towel up and twist to form a sealed pouch. 1 cup shelled hazelnuts. Note: If you have a high-power blender. and stir until well blended. Roasting and skinning hazelnuts Adapted from thenutfactory. but you may need to process it in a few smaller batches. toast. Preheat the oven to 275 degrees F (135 degrees C). . Add the sugar. Store in the refrigerator until ready to serve. Stop to scrape down the sides as necessary. that may also work. Let stand for about 5 minutes. It also works well on chocolate or vanilla cupcakes. use a potholder between your hand and the towel if necessary.
or served on its own as a mousse. confectioners’ sugar. Stir with a spoon or spatula until the cocoa and sugar are moistened. so it’s easiest to spread within 10 to 15 minutes. (Don’t just fire up the electric blender before doing this. or enough to frost a 9 x 13-inch cake This thick. rich topping can be spread on your favorite cake or cupcake. . or 3 ounces. and cocoa powder. Place the tofu into a medium mixing bowl. 1/2 cup.3-ounce block) 1/2 cup confectioners’ sugar 1/4 cup cocoa powder Chop the chocolate into pieces no larger than chocolate chips. vegan chocolate bar with 50% to 70% cocoa content. you might use it to create the fourlayer Squirrel Monster. rotating and scraping the bowl frequently.) Mix at high speed with an electric mixer for 3 to 5 minutes or until creamy and smooth.Chocolate Ganache Frosting Makes 2 cups. or you’ll create a small dust cloud. 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. and melt according to the “Melting Chocolate” tips. of finely chopped baker’s chocolate. Combine the chocolate and margarine in a small bowl or saucepan. crumbling it into small pieces with your fingers. The frosting will thicken as it cools. Add the melted chocolate and margarine.
Drinks Icy Chocolate Mint Cookie Coffee .
This is quite different from the powdered packets that many of us grew up with. cocoa powder.) Insanely Rich Sipping Chocolate: Replace 1/2 cup of the soymilk with coconut milk. Pour into mugs and top with Vegan Drink Froth if you wish. and salt in a medium saucepan.Sipping Chocolate with Variations Makes 2 cups Welcome to the deep. stirring constantly with a whisk or spoon to distribute melting chocolate and avoid burning. or dark chocolate bar with 50% or greater cocoa content. dark world beyond standard hot cocoa. chocolate chips.to 6-ounce serving may be plenty for some guests. Orangey Sipping Chocolate: Add 1/2 to 1 teaspoon of orange extract after heating is complete. 1 1/2 cups soymilk or other non-dairy milk 1/2 cup semisweet vegan chocolate chips. (Alcohol-free version: Add 1 to 2 teaspoons of almond extract. Because it’s so rich. 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. a 4. Heat over medium heat just until the point of boiling. Mocha Sipping Chocolate: Add 1 to 2 teaspoons of instant coffee granules before heating. Note: To lessen clumping. . 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. sugar. Remove from heat and stir in the vanilla extract. molasses. baker’s chocolate.
until the cocoa is dissolved. Add the nondairy milk and sugar. Mix in vanilla extract. Mocha: Add 1 teaspoon of instant coffee granules to the water and cocoa mixture before heating. and stir until well mixed. remove. Remove from heat when drink is desired warmth and all ingredients are dissolved. If there are still lumps. Add the non-dairy milk and sugar. combine the hot water and cocoa powder in a mug. and continue to warm while stirring constantly. . Mint Hot Cocoa: Add 1/8 to 1/4 teaspoon of peppermint extract after heating is complete. Stovetop Method For stovetop preparation. Pour into a stylish mug and top with Vegan Drink Froth if you wish. heat a bit more and stir again. and stir again to dissolve cocoa powder. Mix in vanilla extract and top with Vegan Drink Froth if you wish. Heat for 30 to 45 seconds. and all lumps are removed upon stirring. 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. and place in the microwave. combine the hot water and cocoa powder in a small saucepan. whisk or stir vigorously for 5 to 10 seconds.Basic Hot Cocoa with Variations Makes 1 cup A comprehensive chocolate seduction strategy would not be complete without this perennial favorite.
remove. Add the non-dairy milk. whisk or stir vigorously for 5 to 10 seconds. but once in a while you may have a guest who just isn’t into chocolate. 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. you should still offer them a drink.Hot Carob Drink Makes 1 cup Yes. combine the hot water and carob powder in a small saucepan. and stir until well mixed. and stir again to dissolve carob powder. Carob is best enjoyed when viewed as its own unique flavor. . Remove from heat when all ingredients are dissolved and drink is desired warmth. and all lumps are removed upon stirring. Heat for 45 to 60 seconds. rather than as a chocolate substitute. combine the hot water and carob powder in a mug. Top with Vegan Drink Froth if you wish. and molasses. sugar. Pour into a stylish mug and top with Vegan Drink Froth if you wish. If there are still lumps. and molasses. Continue at 30second intervals until drink is desired warmth. Add the non-dairy milk. Warm over medium heat while stirring constantly. until the carob powder is dissolved. Rather than pity them. and place in the microwave. this is a chocolate book. sugar. and continue to warm while stirring constantly. Stovetop Method For stovetop preparation. heat a bit more and stir again.
Place back in the microwave and continue at 30-second intervals until drink is desired warmth. Add the non-dairy milk and maple syrup. and add a few ice cubes if needed. and continue to warm while stirring constantly. and stir until well mixed. whisk or stir vigorously for 5 to 10 seconds. and all lumps are removed upon stirring. Heat for 30 to 45 seconds. Pour into a stylish mug and top with Vegan Drink Froth if you wish. Add the nondairy milk and maple syrup. Chocolate Maple Almond Milk: Add 1/4 to 1/2 teaspoon of almond extract after heating is complete. heat a bit more and stir again. and stir again to dissolve cocoa powder.Chocolate Maple Milk Makes 1 cup Real maple syrup adds another dimension to cocoa. chill it in the refrigerator for 2 hours before drinking. Stovetop Method For stovetop preparation. 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. combine the hot water and cocoa powder in a small saucepan. remove. Remove from heat when drink is desired warmth and all ingredients are dissolved. . making this warm drink a bit more complex than regular hot cocoa. Warm over medium heat while stirring constantly. Top with Vegan Drink Froth if you wish. In the summertime. until the cocoa is dissolved. and place in the microwave. If there are still lumps. combine the hot water and cocoa powder in a mug.
Continue at 30-second intervals until cider is desired warmth. combine all ingredients in a small saucepan. combine all ingredients in a mug. 1 cup apple cider 1 tablespoon cocoa powder 1 tablespoon brown sugar 1/4 teaspoon cinnamon Microwave Method For microwave preparation.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. Stovetop Method For stovetop preparation. remove. . Warm over medium heat while stirring constantly. Heat for 45 to 60 seconds. whisk or stir vigorously for 5 to 10 seconds. Remove from heat when all ingredients are dissolved and cider is desired warmth. and is hot enough to completely dissolve cocoa upon stirring. and stir again. and place in the microwave.
sugar. cocoa powder. 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. Pour into one large glass or two small cups. . non-dairy milk. coffee granules.Icy Chocolate Mint Cookie Coffee Makes 2 cups This drink is a cool treat for a spring or summer day. and use the remaining two cookies for decoration or dipping. coconut milk. Process at medium speed until everything is well blended and the ice is chopped to the desired consistency. or even in the middle of winter if you find yourself craving warmer days. 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.
add 1 tablespoon of sugar and blend until well mixed. Process at medium speed until everything is well blended and the ice is chopped to the desired consistency. A serving of blueberries and banana will make you feel less guilty about all that decadent chocolate you’ve been eating. in a mildly sweet and refreshing treat.Blueberry Chocolate Smoothie Makes 2 cups Cocoa adds a rich accent to tart blueberries. Note: If you prefer a bit more sweetness. . 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.
prepared just as you would normally make it. hot carob. Pour the froth into your hot drink in the first cup. and vanilla extract. carob powder. but the frothing technology appears to be similar. regular soymilk or nutmilk works better than soy creamer or coconut milk. shiny finishes. hot chocolate. the tip has a spiral wire coil that adds air to the liquid as it rapidly spins. and then stirring with the tip near the surface of the liquid to froth it up. The only piece of hardware you need is a milk frother.Vegan Drink Froth Makes 1 serving You can add froth to a variety of drinks. freshly grated nutmeg. As shown in the picture on the following page. starting at the bottom of the cup to mix in the sweetener and extract. including coffee. To add a bit of cafe-like fanciness. 1/4 to 1/3 cup of plain non-dairy milk (see note) 2 teaspoons of agave nectar or maple syrup. tea. Stick the tip of the frother into the second cup and turn it on. add one teaspoon of agave nectar or maple syrup. . top with a swirl of the remaining teaspoon of agave nectar or maple syrup. cinnamon. and even spiced apple cider. pour the non-dairy milk into a second mug or cup. e. If the milk is not already sweetened or flavored.g. While it’s heating or steeping. The more expensive ones add features such as stands with built-in rechargers. or cocoa powder. cocoa powder. or freshly grated nutmeg Fill about two-thirds of a mug with your favorite hot beverage. I use a basic battery operated model. divided (optional) 1/8 to 1/4 teaspoon vanilla extract (optional) Dash of carob. Overdoing the sweetener or sprinkling with nutmeg will result in a faster-dissolving froth. While a range of styles are available.. Note: Thinner liquids seem to froth better than thicker ones. or travel cases. and a dash of cinnamon.
A battery-powered frother alongside a frothy vegan drink .
and subsequently authored the award-winning Global Vegan Waffle Cookbook. healthier. and is a Board Certified Coach. gardening. and one another. public policy and management.com). hiking. and running in nature. He holds degrees in psychology. Dave in the studio .com. energy. he supports other hosts in spreading awareness about kinder. and counseling. beatboxing (creating rhythm and percussion with the mouth). and his self-empowerment guide for socially conscious people. Dave also enjoys composing music. Naked Idealism. He has interests in sustainable communities that transform our connections with food. and more sustainable eating.About the Author Dave began baking waffles for the world's longest-running annual waffle party in 1998. Through WaffleParty. Dave guides others to create happier and more powerful lives via his strategic life consulting business Idealist Coach (http://idealistcoach.
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