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Posts Tagged ‘chocolate’


SAM_1872

Please Pass the Tofu for this delicious pie that’s easy to make with a few simple ingredients.

What you need:

  • 10 oz bag vegan semisweet chocolate chips
  • 1 12.3 oz. shelf-stable firm silken tofu (Trader Joe’s now carries their version of this)
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 cup raspberries, fresh or thawed frozen
  • 1/2 cup confectioner’s sugar
  • 1 9-inch vegan graham cracker pie crust

To prepare:

  1. Put chocolate chips in a microwave-safe bowl and microwave until melted; set aside.
  2. In a food processor or blender, blend tofu till smooth.
  3. Add in the chocolate, maple syrup, and vanilla and blend.
  4. Add in raspberries and confectioner’s sugar and process till smooth.
  5. Spread in pie crust and refrigerate for at least 2 hours or overnight till firm.
  6. Top with more raspberries, or make a raspberry topping by cooking a handful of raspberries and a little sugar in a frying pan.  Top with vegan whipped cream such as freshly whipped Mimic Creme if desired.

12 servings.  Weight Watchers PointsPlus value:  7

Modified from Eating Well Magazine.

 

 

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Yummy to eat and fun to make!  Use whatever nut butter you like.  Experiment and have fun with it.  I found my mini candy liners at the dollar store.

What you need:

  • 12 oz vegan semisweet chocolate chips
  • unsalted nut butter of your choice – about 1/3 cup
  • 30 candy liners – miniature peanut butter cup size

To prepare:

  1. Place candy liners on baking tray.
  2. Put chocolate chips in a microwave safe bowl and microwave till melted.
  3. Put a little bit of melted chocolate in each candy liner, top with a small amount of nut butter and then top off with more chocolate.
  4. Put tray in refrigerator for one hour until chocolate is hard.

30 servings.  Weight Watcher PointsPlus value: 2

Original recipe from What Stephanie Made.

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Want cake but afraid you’ll have more than one serving?  Too hot to bake?  Wish everyone in your family would just make their own dessert?  Here’s your solution.  As always, simple and fast and vegan.  Make in a mug or any microwave-safe container.  Enjoy 😀

What you need:

  • 4 tbsp whole wheat pastry flour
  • 2 tbsp brown sugar
  • 2 tbsp unsweetened cocoa
  • 1/4 tsp baking powder
  • 3 tbsp non-dairy milk (I used Almond Breeze Unsweetened Vanilla) (have extra on hand)
  • 1/4 cup unsweetened applesauce (have extra on hand)
  • Splash of vanilla extract
  • Dash of cinnamon
  • 1 tbsp vegan chocolate chips
  • Powdered sugar (optional)

To prepare:

  1. Mix dry ingredients and wet ingredients in separate bowls, then combine.
  2. Add more applesauce and/or milk till consistency of cake batter.
  3. Pour into mug and microwave for 3 minutes.
  4. Dust with powdered sugar if desired.
  5. Best eaten right away.

1 serving.  Weight Watcher PointsPlus value:  8

Modified from madejustright.com

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Need a chocolate peanut butter fix?  Here you go.  These can be made without sugar substituting maple syrup, agave, etc., but I only had sugar in the house so I stuck to the classic preparation.  If you haven’t had these before, they’re yummy, quick, simple, and inexpensive.  Enjoy!

  • 1 cup sugar (classic recipe calls for as much as 1 3/4 cups of sugar so adjust to your liking.  I like mine less sweet)
  • 1/2 cup unsweetened almond milk
  • 1/4 cup smart balance light (you can use any vegan margarine)
  • 4 tbsp unsweetened cocoa powder
  • 1/2 cup crunchy/chunky peanut butter
  • 3 cups quick-cooking oats
  • 1 tsp vanilla
  1. In a saucepan, combine sugar, almond milk, margarine, and cocoa.
  2. Bring to a boil and cook for a few minutes.
  3. Remove from heat and stir in peanut butter, oats, and vanilla.
  4. Drop spoonfuls onto baking sheet lined with wax, parchment, or silcone liner.
  5. Let cool till hardened.  (Sometimes I speed up the process with the freezer).

Makes 36 cookies.   Weight Watchers PointsPlus value:  2 points per 1 cookie.

Veganized from an old classic recipe.

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Is it a chocolate chip cookie?  No!  After my ER visit to stitch up a bad kitchen knife experience, this is just what the doctor ordered.  I definitely couldn’t bake myself some pity-party chocolate chip cookies, but I could cook this pudding recipe with one hand.  This is a yummy, simple, vegan rice pudding with the addition of chocolate chips and walnuts.  It’s very inexpensive to make as well.  Enjoy!

Ingredients:

  • 1/2 cup jasmine rice
  • 3 cups Almond Breeze Unsweetened Vanilla Almond Milk
  • 1/2 cup vegan sugar
  • 1/3 cup chopped walnuts
  • 1 1/2 tsp vanilla
  • 1/2 cup vegan chocolate chips
  1. Put rice and almond milk in a saucepan and bring to a boil.
  2. Reduce heat and simmer till rice is soft, about 20  minutes
  3. Stir in sugar and cook till melted and well combined.
  4. Remove from heat and add walnuts and vanilla.
  5. Let cool slightly, then stir in chocolate chips.
  6. Divide into four dessert dishes and refrigerate for an hour.

4 servings.  Weight Watchers PointsPlus value: 8

original unmodified recipe:  source unknown

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Need chocolate and have overripe bananas, then this will make your day!

Ingredients:

  • 5 ripe bananas
  • 1 cup sugar
  • 1 tsp vanilla
  • 1/4 cup water
  • 2 cups whole wheat pastry flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 cup chocolate chips
  1. In a food processor mix together bananas, sugar, vanilla till creamy; mix in water.
  2. In a mixing bowl combine flour, baking soda, baking powder, cinnamon.
  3. Add dry ingredients to food processor and blend, but do not overmix.
  4. Stir in chocolate chips.
  5. Pour into a loaf pan or cupcake pan prepared with cooking spray.
  6. Bake at 350 for 1 hour.
  7. Garnish with nuts if desired.

12 servings.  Weight Watchers PointsPlus value:  6

Bananas

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A nice chocolate cake from Dr. Barnard’s latest book.  According to the recipe preface, this cake came out of World War II when food rationing made eggs and milk scarce.  While it might have been “wacky” then, it’s a great vegan cake today.  Super easy and quick to make.  Enjoy!

Ingredients:

  • 1 1/2 cups whole wheat pastry flour
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 3 tbsp cocoa powder
  • 2 tsp vanilla extract
  • 5 tsp unsweetened applesauce
  • 1 tbsp vinegar
  • 1 cup cold water

Instructions:

  1. Preheat oven to 350 and prepare a 9×9 baking dish or cake pan with cooking spray.
  2. Mix dry ingredients in a bowl and mix wet ingredients in another bowl, then combine till well mixed.
  3. Bake for approximately 30 minutes.  Check to see if done with a toothpick or butter knife in center.
  4. Sprinkle with a little powdered sugar.

I topped mine with a little plain yogurt, but it probably would be great with a little nondairy ice cream.

9 servings.  Weight Watchers PointsPlus value:  4

Unsweetened Cocoa Powder on FoodistaUnsweetened Cocoa PowderVegan on FoodistaVegan

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