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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
and stir until well blended. Gradually stir in the flour mixture until well blended. salt. cocoa powder. why not indulge in both at once? You’ll appreciate the gentle warmth of these dark delights. baking powder. Bake for 10 to 12 minutes. Add the sugar and stir until nearly dissolved. and vanilla extract. Add the soymilk.to 2-inch balls. baking soda. molasses. . or scoop out rounded tablespoonfuls. and place on ungreased cookie sheets. and cayenne in a medium bowl and stir until well blended. Shape the dough into 1 1/2. Set aside. Combine the all-purpose flour.Chocolate Chili Spice Cookies* Makes roughly 2 dozen 3-inch cookies If you’re addicted to chocolate and spices. whole wheat flour. 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. 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). chili powder. Fold in the chocolate chips. Place the margarine in a large bowl and soften it in the microwave.
and place on ungreased cookie sheets. Add the molasses. or scoop out rounded tablespoonfuls. Add the sugar and stir until nearly dissolved. softened 3/4 cup sugar 1/4 cup plus 2 tablespoons molasses (preferably blackstrap) 1/4 cup water 2 teaspoons vanilla extract 1 1/2 cups vegan chocolate chips 1/4 cup demerara or turbinado sugar (to sprinkle on top of cookies) Preheat the oven to 335 degrees F (170 degrees C). they probably haven’t included these cookies yet. salt.to 2-inch balls. and vanilla extract. water. baking soda. . cocoa powder. Set aside. and baking powder in a medium bowl and stir until well blended. Fold in the chocolate chips. 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. 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. and stir until well blended. Flatten slightly with a fork. Bake for 11 to 13 minutes. You can always tuck one under your pillow in case of a late night craving. Shape the dough into 1 1/2.Chocolate Fantasy Cookies* Makes roughly 2 dozen 3-inch cookies Even if your fantasies involve chocolate. Combine the all-purpose flour. Gingery Chocolate Fantasy Cookies: Add 1 1/8 teaspoons ginger powder and 1/8 teaspoon mace or nutmeg powder to the flour mixture.
Set aside. and salt in a medium bowl and stir until evenly blended. While the margarine is softening. . Place heaping tablespoonfuls (1 1/2-inch balls) on ungreased cookie sheets. sugar. combine the warm water and flaxseed in a large bowl. baking soda. Fold in the chocolate chips. Combine the rice flour. and vanilla extract to the flaxseed mixture and stir until well blended. ground ginger. 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. Cookies will firm slightly while cooling. fall-apart-easily consistency. Bake for 14 to 16 minutes. tapioca flour. lemon extract. molasses. baking powder. moist. Place the margarine in a small bowl and soften it in the microwave. Add the margarine. and allow to cool before eating. with a bit of texture added by the rice flour. and whisk for 10 to 15 seconds. Gradually stir in the flour mixture until well blended.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. 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).
3 1/4-inch high soup mug. 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. . or until a toothpick inserted in the center comes out clean or just slightly wet.Chocolate Chip Microwave Cake Makes enough to fill a 4-inch diameter. or the equivalent. or gently run a spatula around the edge to loosen and invert onto a plate. 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. 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. at least 4 inches in diameter and 3 1/4 inches high. Eat right out of the cup. Microwave on high for 2 to 3 minutes. and salt in a large soup mug or small bowl. oil. Combine the warm water and ground flaxseed in a small bowl and stir briskly for 5 to 10 seconds. Allow to cool for at least 5 minutes. cocoa powder. tapioca flour. baking soda. Stir or whisk until evenly mixed. baking powder. and vanilla extract to the water-flaxseed mixture and still until well blended. Add the brown sugar. Pour the liquid mixture into the flour mixture and stir until well blended.
molasses. Combine the apple cider and flaxseed in a large bowl. and salt in a medium bowl. Fold in the chocolate chips. and spread the batter evenly into the prepared pan. and stir until well blended. baking powder. Not that there’s anything wrong with box-mix brownies. cocoa powder. . 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). Note: For slightly fudgier and chewier brownies. Bake for 28 to 35 minutes. reduce the flour by 1 to 2 tablespoons and reduce the baking powder by 1/8 teaspoon. Add the sugar. tahini. Combine the flour. Set aside. oil. Allow to cool and cut into 2-inch squares. and offer a change from the traditional box-mix brownie. or until a toothpick stuck in the center comes out mostly clean. and grease a 9-inch x 13-inch cake pan. Gradually stir in the flour mixture 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 whisk for 10 to 15 seconds. and vanilla extract to the cider mixture. and stir until evenly mixed. of course.
consisting of a cheesecake topped with chocolate cake. you’ll need to bake the brownies in the same pan (separately) or another of identical diameter so they match in size. It takes the decadence a step further by using brownies in lieu of chocolate cake.The Squirrel Monster* Number of servings depends upon size of cheesecake used A bakery in the town of Oakmont. If you wish.” This way. omit one of the ganache layers and make a single very thick layer. and finally the remainder of the Chocolate Ganache frosting. I named this dairy. the brownies’ bake time will be closer to that provided in the full recipe. dig out the recipe for your favorite vegan cheesecake. If you’re baking the cheesecake in an 8. Jo Stepaniak’s Uncheese Cookbook has a few great options. A Squirrel Monster is delicious. Because we lived in the neighborhood of Squirrel Hill. Alternately. one reserved for the Squirrel Monster and the other an “extra. You can mix up only half a batch of Dark Blackstrap Cider Brownies and reduce the baking time by a few minutes. Top the cheesecake with a very thin layer of Chocolate Ganache Frosting. all smothered in chocolate frosting. . PA has a well-known dessert called the Oakmonter. 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. checking them every 2 minutes for doneness about 10 minutes before the end of the directed bake time.and egg-free spinoff the Squirrel Monster.to 10-inch diameter round spring form pan or pie plate. but it does take a while! Then. 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.
oil. Break up any clumps of cocoa. cakelike treats can follow dinner. whole wheat flour. If necessary. Adjust the amount as needed for subsequent waffles. garnish with chocolate chips and a dusting of cinnamon. chili powder. sugar. baking powder. molasses. Preheat the waffle iron for 3 to 5 minutes and spray both grids with oil.Hot Chocolate-Molasses Waffles* Makes 5 to 6 (7-inch) round Belgian waffles Dark. Pour into the flour mixture and stir just until blended. Thoroughly mix the soymilk. salt. For added flare. covering no more than two-thirds of the iron’s surface for the first waffle. sweet chocolate and spice warm up the taste buds. use a spoon or spatula to break up any new cocoa clumps and push the cocoa down into the batter. Pour or ladle the batter into the center of the iron. or until it is still moist but can be removed easily. cocoa 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. These moist. . Bake each waffle for 3 to 4 minutes. baking soda. or you can serve them to that special someone for a breakfast or brunch in bed. and vanilla extract in a small bowl. and cayenne in a large bowl and stir with a whisk.
Non-Baked Desserts Gingerwood Squares Dark Chocolate Peanut Butter Swirl Ice Cream .
Cut into 1 1/2.to 2-inch squares. and mix well. Add the confectioners’ sugar. confectioners’ sugar. too. 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. melt the chocolate chips in a small bowl or saucepan. pressing or rolling until flat and firm. . and molasses in a medium bowl. and perhaps you did. per the “Melting Chocolate” tips. For the frosting. and vanilla extract. Spread evenly in an 8.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. Spread the frosting evenly over the peanut butter base. cocoa powder. Stir in the brown sugar and peanut butter until evenly distributed. and mix well. Microwave this mixture for another 20 to 30 seconds and mix well. Add the rolled oats and mix well. soymilk. Combine the melted chocolate. Refrigerate for 2 hours.to 9-inch square pan. ginger powder. soften the margarine in a medium bowl in the microwave.
Note: If the cocoa and sugar won’t dissolve completely. The frosting will harden as it cools. or if the glaze is a bit too thick to spread. add another tablespoon of soymilk. . but don’t add too much more soymilk unless you prefer a softer and thinner glaze.
Coconut Fudge Balls with Rice Cookie Variation Makes 16 to 18 bite-size balls (non-rice version). and stir until well blended. warm the coconut butter and peanut butter to an easily stirrable consistency. Place heaping teaspoonfuls onto a cookie sheet or plate covered with wax paper. this is a good introduction. (There may be specific directions on the jar. Make sure that any clumps of ingredients are broken up. Place in the refrigerator for at least an hour or in the freezer for 10-15 minutes to harden. If you haven’t had the opportunity to experiment with coconut manna or agave nectar. or a dozen tablespoon-sized cookies (rice version) These treats are small. dense. it can likely be placed in a pan of very hot tap water for 10-15 minutes. This can be done in the microwave with the peanut butter. and cocoa powder in a medium bowl. agave nectar. Place tablespoonfuls onto the cookie sheet or plate covered with wax paper. . Crispy Rice Cookie option: For a less dense. and if the coconut is in a glass jar. 1/4 cup coconut butter or coconut manna 1/4 cup peanut butter 1/4 cup agave nectar 1 tablespoon plus 1 teaspoon cocoa powder If necessary. peanut butter. and relatively quick to make. fold in 1/2 cup of crisped or puffed rice cereal after the other ingredients are well blended. slightly larger treat.) Combine the coconut.
2 tablespoons vegan margarine. 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. but they do require a tiny bit of heating and a whole lot of eating. Add the oats and brown sugar. Eat warm with a spoon right out of the mug. or refrigerate for 15 to 30 minutes to achieve desired firmness. .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. and stir until the oats are evenly coated and the brown sugar is mostly dissolved. and stir until well blended. or melt on the stovetop and transfer to a mug.
Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions. Enjoy immediately or place in the freezer for at least an hour for a harder consistency. use alcohol-free extract if possible. If the ice cream has been in the freezer overnight or longer. to thicken slightly) Combine all the ingredients in a blender and process for 2 to 3 minutes. to bring the temperature down. 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. . and increase the sugar to the desired sweetness if necessary. allow it to soften at room temperature for 5 to 10 minutes before serving. or until the mixture is smooth and creamy. Place the mixture in the freezer in a freezer-safe container for 45 to 60 minutes. or in the refrigerator for 90 minutes or overnight. Note: Because alcohol may impede freezing. Stop midway to taste the mixture. palatable paradox.Mexican Chocolate Ice Cream Makes about 3 3/4 cups The coolness of ice cream and warmth of cayenne create a smooth.
cocoa powder. vanilla extract. at an easily stirrable temperature Combine the cashew pieces and water in the blender and process until smooth. It’s reminiscent of the peanut butter cup sundaes I was addicted to as a child. 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. Note: Because alcohol may impede freezing. allow it to soften at room temperature for 5 to 10 minutes before serving. Place the mixture in the freezer in a freezer-safe container for 45 to 60 minutes. or until the mixture is smooth and creamy. without stirring the ice cream so much that it starts to melt significantly. use alcohol-free extract if possible. to bring the temperature down. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions. to thicken slightly) 1/3 cup peanut butter. Add the sugar. add the peanut butter a tablespoon or two at a time. and optional xanthan gum. 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. . Enjoy immediately or place in the freezer for at least an hour for a harder consistency. After transferring the frozen ice cream to its storage container. or in the refrigerator for 90 minutes to overnight. The trick is to stir the peanut butter just until there are ribbons of it distributed through most of the ice cream. and process for 2 to 3 minutes. molasses.Dark Chocolate Peanut Butter Swirl Ice Cream Makes about 4 cups This treat was inspired partially by Jeff Rogers’ excellent Vice Cream.
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. . It complements strawberries and other fresh fruit toppings. Dark Chocolate Peebee Syrup: Add 1/4 cup smooth or chunky peanut butter before heating. can also provide an extra-rich flavor. Dark Chocolate Orangalicious Syrup: Add 1 teaspoon of orange extract after turning off heat. South of the Border Dark Chocolate Syrup: Add 1 teaspoon of ground cinnamon and 1/8 teaspoon of ground cayenne 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. as well as vegan ice cream. such as cashew or almond. Immediately remove from heat and stir in the vanilla extract. Other nut butters. Dark Chocolate Amaretto Syrup: Add 2 or 3 tablespoons of amaretto after turning off heat. Continue to scrape the bottom to incorporate any dry cocoa and keep it from burning. Stir briskly and constantly over medium heat until half a minute after it begins to boil.
roasted and skinned (see directions below) 2 tablespoons vegan margarine. Note: If the mixture isn’t salty enough after processing. To protect your hand. Add the sugar. or just by itself.com These directions assume that the nuts have already been removed from their shells. Let stand for about 5 minutes. It may be helpful to shake the skins out of the towel halfway through. Roasting and skinning hazelnuts Adapted from thenutfactory. and stir until well blended. Preheat the oven to 275 degrees F (135 degrees C). Note: If you have a high-power blender. Combine the margarine mixture and hazelnuts in a food processor. use a potholder between your hand and the towel if necessary. but you may need to process it in a few smaller batches. Store in the refrigerator until ready to serve. or until the skin cracks and the nutmeat is slightly golden. and process for several minutes until smooth. Spread nuts in a baking pan and roast for 20 to 30 minutes. Place the margarine in a small bowl and microwave to soften. It also works well on chocolate or vanilla cupcakes. toast. but try to remove at least three quarters of it. and allow to cool for 15 minutes. Be careful when handling the hot nuts. and then rub the nuts with the towel to remove most of the skins. add another 1/8 teaspoon of salt. that may also work.Chocolate Roasted Hazelnut Spread Makes 1 1/4 cups This moderately sweet and salty spread is great on waffles. Stop to scrape down the sides as necessary. It’s fine if some of the skin remains. Taste the mixture and add additional salt if necessary. . per the note below. Pour the still-hot nuts into a terry cloth towel. Pull the sides of the towel up and twist to form a sealed pouch. cocoa powder. 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. 1 cup shelled hazelnuts. and salt to the margarine.
(Don’t just fire up the electric blender before doing this. or vegan chocolate chips 1/4 cup vegan margarine 8 ounces of firm or extra firm silken tofu (about 2/3 of a 12. so it’s easiest to spread within 10 to 15 minutes. Combine the chocolate and margarine in a small bowl or saucepan. or served on its own as a mousse. 1/2 cup. and cocoa powder. rotating and scraping the bowl frequently. or enough to frost a 9 x 13-inch cake This thick. . you might use it to create the fourlayer Squirrel Monster. crumbling it into small pieces with your fingers. Place the tofu into a medium mixing bowl. of finely chopped baker’s chocolate. Stir with a spoon or spatula until the cocoa and sugar are moistened. or 3 ounces. The frosting will thicken as it cools. If you have a few hours and are very ambitious. rich topping can be spread on your favorite cake or cupcake. Add the melted chocolate and margarine.) 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.3-ounce block) 1/2 cup confectioners’ sugar 1/4 cup cocoa powder Chop the chocolate into pieces no larger than chocolate chips.Chocolate Ganache Frosting Makes 2 cups. vegan chocolate bar with 50% to 70% cocoa content. and melt according to the “Melting Chocolate” tips. confectioners’ sugar.
Drinks Icy Chocolate Mint Cookie Coffee .
sugar. chocolate chips. Because it’s so rich. baker’s chocolate. stirring constantly with a whisk or spoon to distribute melting chocolate and avoid burning. Heat over medium heat just until the point of boiling. cocoa powder. Orangey Sipping Chocolate: Add 1/2 to 1 teaspoon of orange extract after heating is complete. Note: To lessen clumping. 1 1/2 cups soymilk or other non-dairy milk 1/2 cup semisweet vegan chocolate chips. . This is quite different from the powdered packets that many of us grew up with. or dark chocolate bar with 50% or greater cocoa content. Remove from heat and stir in the vanilla extract. molasses.Sipping Chocolate with Variations Makes 2 cups Welcome to the deep.) Insanely Rich Sipping Chocolate: Replace 1/2 cup of the soymilk with coconut milk. a 4. 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. you can sift the cocoa with a sifter or metal sieve as you add it to the saucepan.to 6-ounce serving may be plenty for some guests. Pour into mugs and top with Vegan Drink Froth if you wish. and salt in a medium saucepan. Mocha Sipping Chocolate: Add 1 to 2 teaspoons of instant coffee granules before heating. dark world beyond standard hot cocoa. (Alcohol-free version: Add 1 to 2 teaspoons of almond extract. Amaretto Sipping Chocolate: Add 2 to 3 tablespoons of amaretto after heating is complete.
Stovetop Method For stovetop preparation. Pour into a stylish mug and top with Vegan Drink Froth if you wish. Heat for 30 to 45 seconds. and all lumps are removed upon stirring. Mix in vanilla extract. 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. remove. heat a bit more and stir again. Mocha: Add 1 teaspoon of instant coffee granules to the water and cocoa mixture before heating. and place in the microwave. combine the hot water and cocoa powder in a mug. Mix in vanilla extract 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. combine the hot water and cocoa powder in a small saucepan. If there are still lumps. and stir again to dissolve cocoa powder. Add the non-dairy milk and sugar. . and continue to warm while stirring constantly.Basic Hot Cocoa with Variations Makes 1 cup A comprehensive chocolate seduction strategy would not be complete without this perennial favorite. Add the nondairy milk and sugar. Mint Hot Cocoa: Add 1/8 to 1/4 teaspoon of peppermint extract after heating is complete. and stir until well mixed. Remove from heat when drink is desired warmth and all ingredients are dissolved. Warm over medium heat while stirring constantly. until the cocoa is dissolved.
. sugar. and place in the microwave. Heat for 45 to 60 seconds. whisk or stir vigorously for 5 to 10 seconds. rather than as a chocolate substitute. and molasses. this is a chocolate book. Remove from heat when all ingredients are dissolved and drink is desired warmth. remove. 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. Add the non-dairy milk. Pour into a stylish mug and top with Vegan Drink Froth if you wish. Carob is best enjoyed when viewed as its own unique flavor. Top with Vegan Drink Froth if you wish. Rather than pity them. and stir again to dissolve carob powder. Stovetop Method For stovetop preparation. If there are still lumps. sugar. but once in a while you may have a guest who just isn’t into chocolate. Warm over medium heat while stirring constantly. heat a bit more and stir again. combine the hot water and carob powder in a mug. Continue at 30second intervals until drink is desired warmth. and molasses. combine the hot water and carob powder in a small saucepan. until the carob powder is dissolved. and continue to warm while stirring constantly.Hot Carob Drink Makes 1 cup Yes. and all lumps are removed upon stirring. and stir until well mixed. Add the non-dairy milk.
combine the hot water and cocoa powder in a small saucepan. whisk or stir vigorously for 5 to 10 seconds. . Heat for 30 to 45 seconds. and stir again to dissolve cocoa powder. and stir until well mixed. Chocolate Maple Almond Milk: Add 1/4 to 1/2 teaspoon of almond extract after heating is complete. Pour into a stylish mug and top with Vegan Drink Froth if you wish. until the cocoa is dissolved. Add the nondairy milk and maple syrup. Remove from heat when drink is desired warmth and all ingredients are dissolved. If there are still lumps. In the summertime. and continue to warm while stirring constantly. and add a few ice cubes if needed. 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. heat a bit more and stir again. Add the non-dairy milk and maple syrup. Stovetop Method For stovetop preparation. and place in the microwave. Top with Vegan Drink Froth if you wish. making this warm drink a bit more complex than regular hot cocoa. Warm over medium heat while stirring constantly. chill it in the refrigerator for 2 hours before drinking. Place back in the microwave and continue at 30-second intervals until drink is desired warmth.Chocolate Maple Milk Makes 1 cup Real maple syrup adds another dimension to cocoa. remove. and all lumps are removed upon stirring. combine the hot water and cocoa powder in a mug.
Stovetop Method For stovetop preparation. combine all ingredients in a small saucepan. . Remove from heat when all ingredients are dissolved and cider is desired warmth. Heat for 45 to 60 seconds. and is hot enough to completely dissolve cocoa upon stirring. Continue at 30-second intervals until cider is desired warmth. remove. whisk or stir vigorously for 5 to 10 seconds. and place in the microwave. combine all ingredients in a mug.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. Warm over medium heat while stirring constantly. 1 cup apple cider 1 tablespoon cocoa powder 1 tablespoon brown sugar 1/4 teaspoon cinnamon Microwave Method For microwave preparation. and stir again.
and vanilla extract in the blender. coffee granules. non-dairy milk.Icy Chocolate Mint Cookie Coffee Makes 2 cups This drink is a cool treat for a spring or summer day. 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. or even in the middle of winter if you find yourself craving warmer days. coconut milk. 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. . sugar. Pour into one large glass or two small cups. cocoa powder. and use the remaining two cookies for decoration or dipping.
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. 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. in a mildly sweet and refreshing treat. A serving of blueberries and banana will make you feel less guilty about all that decadent chocolate you’ve been eating.Blueberry Chocolate Smoothie Makes 2 cups Cocoa adds a rich accent to tart blueberries.
add one teaspoon of agave nectar or maple syrup. or travel cases. and vanilla extract. While it’s heating or steeping. Stick the tip of the frother into the second cup and turn it on. The more expensive ones add features such as stands with built-in rechargers. and even spiced apple cider. or cocoa powder. and then stirring with the tip near the surface of the liquid to froth it up. including coffee. The only piece of hardware you need is a milk frother. shiny finishes. cocoa powder. hot chocolate.Vegan Drink Froth Makes 1 serving You can add froth to a variety of drinks. Note: Thinner liquids seem to froth better than thicker ones. If the milk is not already sweetened or flavored. While a range of styles are available. hot carob. but the frothing technology appears to be similar. freshly grated nutmeg. I use a basic battery operated model. As shown in the picture on the following page. Pour the froth into your hot drink in the first cup. regular soymilk or nutmilk works better than soy creamer or coconut milk. or freshly grated nutmeg Fill about two-thirds of a mug with your favorite hot beverage. starting at the bottom of the cup to mix in the sweetener and extract. and a dash of cinnamon. tea. divided (optional) 1/8 to 1/4 teaspoon vanilla extract (optional) Dash of carob. the tip has a spiral wire coil that adds air to the liquid as it rapidly spins. top with a swirl of the remaining teaspoon of agave nectar or maple syrup. carob powder. e. To add a bit of cafe-like fanciness. prepared just as you would normally make it. .g. 1/4 to 1/3 cup of plain non-dairy milk (see note) 2 teaspoons of agave nectar or maple syrup. Overdoing the sweetener or sprinkling with nutmeg will result in a faster-dissolving froth. cinnamon.. pour the non-dairy milk into a second mug or cup.
A battery-powered frother alongside a frothy vegan drink .
He has interests in sustainable communities that transform our connections with food. and subsequently authored the award-winning Global Vegan Waffle Cookbook. gardening. and his self-empowerment guide for socially conscious people. and counseling. energy.com. and one another. beatboxing (creating rhythm and percussion with the mouth). He holds degrees in psychology. and more sustainable eating.About the Author Dave began baking waffles for the world's longest-running annual waffle party in 1998. Dave also enjoys composing music. and is a Board Certified Coach. Through WaffleParty. and running in nature. hiking. Naked Idealism. public policy and management. Dave in the studio . he supports other hosts in spreading awareness about kinder. healthier. Dave guides others to create happier and more powerful lives via his strategic life consulting business Idealist Coach (http://idealistcoach.com).
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