CHOCO BLOG

To make these tasty banana chocolate chip cookies you will need ;

INGREDIENTS:

2 ripe bananas

175g unsalted butter

175g demerara sugar

2 eggs

175g plain flour

1/2tsp baking powder

100g jumbo oats

150g plain chocolate chips

METHOD:

Preheat the oven to 180C, Gas 4.

Grease 2 large baking sheets.

Peel, slice and mash the bananas.

Place into a large mixing bowl and add the butter, sugar and eggs.

Whisk with an electric mixer.

Sieve the flour and baking powder into the bowl.

Add the oats and stir until well combined.

Stir in the chocolate chips.

Drop heaped tsps of the mixture onto the prepared baking sheets spacing them well apart.

Bake for 15-20 minutes until lightly golden and slightly soft to the touch.

Remove from the oven and allow to cool for 5 minutes until transferring them to a wire rack.

Store in an airtight container.

To make these delicious chocolate cherry cookies you will need ;

INGREDIENTS:

100g/4oz self-raising flour

100g/4oz unsalted butter, softened

50g/2oz caster sugar

1/2tsp vanilla essence

25g/1oz glace cherries, finely chopped

25g/1oz plain chocolate, finely chopped

METHOD:

Preheat the oven to 190C, 375F, Gas 5.

Grease and line a large baking sheet.

Cream together the butter, sugar and vanilla in a large mixing bowl.

Add the chopped cherries and chocolate and stir.

Sieve the flour and stir into the mixture until well combined.

Spoon teaspoons of the mixture onto the baking sheet making sure they are spaced well apart.

Bake in the oven for 15-20 minutes until golden brown.

Remove from the oven and allow to cool for a few minutes before transferring to a cooling rack.

Store in an airtight container.

For a batch of this delicious chocolate chip shortbread you will need ;

INGREDIENTS:

4oz/115g plain flour

2oz/55g cornflour

4oz/115g butter, cubed

2oz/55g caster sugar

2oz/55g chocolate chips

METHOD:

Preheat the oven to 160C, 325F.

Grease a 9" loose-based tart tin.

Sieve the flour and cornflour into a large mixing bowl.

Stir in the sugar.

Add the butter and rub it in with your fingers until it starts to bind together.

If the mixture is too dry add a little milk to help bind it.

Turn into the prepared tin and spread out with a spatula until smooth.

Prick all over with a fork.

Sprinkle on the chocolate chips and gently press down into the dough.

Bake in the centre of the preheated oven for 40-45 minutes until golden brown and firm to the touch.

Mark into portions with a sharp knife and allow to cool in the tin.

Turn out and serve or store in an airtight container.

Enjoy your chocolate chip shortbread!

Love chocolate? Love ginger? Put them together in this tasty recipe for chocolate ginger snaps.

INGREDIENTS:

60g/2oz butter

60g/2oz demerara sugar

60g/2oz golden syrup

45g/1.5oz plain flour

15g/0.5oz cocoa powder

1/2tsp ground ginger

METHOD:

Preheat the oven to 180C, 350F, Gas 4.

Grease and line 2 large baking sheets.

Place the butter, sugar and syrup into a saucepan and heat gently.

Stir the mixture until the butter has melted and the sugar has dissolved.

Remove from the heat and allow to cool for 10 minutes.

Sieve in the flour, cocoa powder and ground ginger and stir well.

Using a teaspoon drop small amounts of the mixture onto the baking sheets well spaced to allow for spreading.

Bake in the oven for about 8 minutes until they have spread.

Leave to cool on the sheets before storing in an airtight container.

This recipe makes about 18 snaps!

Gift jars are becoming popular as an easy to put together homemade gift.

The idea is simple and you can make all sorts of jars based on the same idea.

My jar is for Smartie Cookies. I chose this recipe as the ingredients are mostly dry.

After I had cleaned, sterilised and dried my jar I sieved 150g self-raising flour.

I placed the flour in the jar first. Then I weighed out 100g golden caster sugar and carefully added this to the jar.

Lastly I added a 170g tube of Smarties which filled the jar to the top.

I printed the recipe, folded it and laid it on top.

I then simply cut out a circle of Christmas paper to put around the lid and tied it with thin ribbon.

If you like you could tie a small wooden spoon to the jar or hang a cookie cutter from the ribbon.

You can do the same thing with any cookie or muffin recipe, just add the dry ingredients and include the recipe.

Some handmade labels on your gift jars would look great too. 

These double chocolate chip cookies were made by my son at school in his cookery class. They are really tasty, to make them you will need ;

INGREDIENTS:

150g unsalted butter or baking margarine, softened

150g soft brown sugar

1 egg, beaten

250g self-raising flour, sieved

2 tbsps cocoa powder

50g milk chocolate chips

50g white chocolate chips

1 tsp vanilla extract

METHOD:

Preheat the oven to 180C, Gas 5.

Grease 2 large flat baking sheets.

Cream the butter and sugar together in a large mixing bowl using an electric whisk.

Add the egg, vanilla, cocoa powder and half the flour and whisk.

Stir in the chocolate chips.

Stir in the remaining flour using a metal spoon until a dough forms.

If the mixture is too sticky add a little more flour, if it is too dry add more egg.

Divide the dough into 2 and each of these into 6 small balls.

Flatten each ball and place on the baking sheets making sure they are evenly spaced.

Bake in the centre of the preheated oven for 10-12 minutes until golden at the edges.

They will crisp up as they cool.

Using a metal slice place them on a cooling rack.

Serve or store in an airtight container.

Now you have a dozen lovely double chocolate chip cookies!

To make a batch of a dozen mocha cookies, follow this recipe;

INGREDIENTS:

115g butter

115g muscovado sugar

85g golden caster sugar

1 tsp vanilla essence

1 tbsp instant coffee granules, dissolved in 1 tbsp hot water

1 egg

175g plain flour, sieved

1/2 tsp baking powder

1/4 tsp bicarbonate of soda

100g packet plain chocolate chips

METHOD:

Preheat the oven to 180C.

Beat the butter and sugar in a large mixing bowl until light and fluffy.

Whisk the vanilla essence, coffee and egg in a separate bowl, then gradually add to the butter and sugar mix, beating until fluffy.

Sieve the flour, baking powder and bicarbonate of soda into the mixture and fold in carefully.

Fold in the chocolate chips.

Place spoonfuls of cookie batter onto 2 greased baking sheets. Make sure you leave room for the cookies to spread.

Bake in the preheated oven for 10-15 mins or until crisp on outside but soft on inside.

Cool on baking sheets for a few mins, then transfer to cooling rack to cool completely.

Serve your yummy mocha cookies!

To make a batch of these Smartie cookies you will need ;

INGREDIENTS:

150g/5.5oz self raising flour

100g/4oz unsalted butter

100g/4oz golden caster sugar

1tbsp golden syrup

At least 2 tubes Smarties or other coloured chocolate beans! (I used 2, 3 would have been better I think)

METHOD:

Preheat the oven to 180C, 350F, Gas 4.

Grease and line 2 large baking sheets.

Cream the butter and sugar together in a large mixing bowl.

Add the syrup and stir until well combined.

Sieve the flour and add to the mixture bit by bit stirring continuously until a dough starts to form.

Add the Smarties and knead with your hands.

Divide the mixture into about a dozen balls.

Place the dough balls well apart on the baking sheets.

Bake for 12-15 minutes until firm to the touch.

Transfer to a wire cooling rack.

When cool store in an airtight container.


Have you tried this recipe? If so, I would love to hear about it!

Have you tried this recipe?
What did you think of the end result?
You might have some suggestions on how it could be improved or just a slight variation.
Any comments and suggestions are welcome.

Another chocolate truffle recipe!

A batch of these chocolate rum truffles would make a great gift!

To make them you will need ;

INGREDIENTS:

170g/6oz good quality plain chocolate

120ml/4fl oz fresh double cream

2 tbsp rum

Cocoa powder for dusting

METHOD:

Put the cream into a saucepan and gradually bring to the boil.

Break up the chocolate into small pieces.

Remove the saucepan from the heat and add the chocolate stirring constantly until completely melted.

Stir in the rum

Leave to cool for 30 minutes.

Whisk up the mixture until it thickens.

Chill in the fridge until it becomes firm enough to handle.

Shape the mixture into small balls and roll in the cocoa powder until completely covered.

Chill in the fridge until required.

Use within 3 days.

To make these delightful Christmas pudding truffles you will need to gather together the following;

INGREDIENTS:

6fl oz/175ml/0.75cup fresh double cream

10oz/275g dark or plain chocolate, chopped

1oz/25g/2tbsp unsalted butter

1tbsp cocoa powder

1tbsp icing sugar

2oz/50g yellow marzipan

green and red food colouring

METHOD:

Gently heat the cream in a large saucepan on a medium heat.

Slowly bring the cream to the boil, then quickly remove from the heat.

Chop the chocolate and add to the pan, stirring well until melted and smooth.

Beat in the butter.

Strain into a bowl, cover, allow to cool, and leave in the fridge overnight.

Line a large baking sheet with greaseproof paper.

Carefully form the truffle mixture into about 20 balls and place onto the paper.

Sieve the cocoa powder and icing sugar into a bowl and mix well.

Roll the truffles in the bowl until they are fully covered.

Roll out some of the marzipan into a thin sheet and cut small flower shapes using a cutter, place these onto the truffles.

Colour some of the marzipan using the red food colouring and make tiny 'berries'.

Colour some of the marzipan using the green food colouring and using a tiny holly leaf cutter or a small knife cut out leaves and using a knife caerfully mark the veins.

Position the holly and berries in place and put the truffles in mini paper cases.

Use decorative boxes to give as gifts.

This coconut snowball recipe comes from Sainsbury's website. They would be great for a children's Christmas party! To make 20 of them you will need to gather together the following ;

INGREDIENTS:

125g rich tea fingers

125g almonds

75g icing sugar

Zest of 1 orange

3 tablespoons rum (optional)

2 tablespoons golden syrup

175g white chocolate

100g desiccated coconut

METHOD:

Whizz the rich tea biscuits and almonds in a food processor until they're finely ground.

Add the icing sugar and orange zest, then pulse until it's all combined.

In a small bowl, combine the rum (if using) with the golden syrup, and while the food processor is still running, pour the liquid into the biscuit mixture.

Continue to blend until the mixture is just moist.

Using a tablespoon to measure, shape the mixture into 20 balls.

Leave to set on a baking sheet.

Melt the white chocolate in a bowl in the microwave on a low power.

Microwave at 30 second intervals to ensure the chocolate does not burn.

Place the coconut into a separate small bowl.

First dip the balls in the melted white chocolate, then in the coconut to cover.

Return to the baking sheet and, once all the balls are covered, place in the fridge for at least 2 hours to set.

Cook's tip: Try dipping the balls in dark chocolate and coating with chopped nuts for a different finish.

Enjoy your coconut snowballs!

A chocolate truffle recipe!

Rich mocha truffles would be a nice gift for a chocolate lover.

To make them you will need ;

INGREDIENTS:

300g/10.5 good quality dark chocolate

125mls/4fl oz whipping cream

2tbsp freshly brewed strong coffee

Cocoa powder for coating the truffles

METHOD:

In a bowl whip up the cream until it becomes thick.

Chop up the chocolate and place in a heatproof bowl.

Place the bowl over a pan of simmering water and melt the chocolate, stirring until smooth.

Fold in the cream and coffee.

Whisk until smooth.

Place the mixture into the fridge to chill for about 2 hours.

Line a baking tray with greaseproof paper.

Sift the cocoa powder onto a large plate.

Make small balls with the chocolate mixture and roll them in the cocoa powder until coated all over.

Place the finished truffles on the lined tray.

Chill in the fridge for one hour.

Serve.

Traditionally enjoyed at Christmas but these peppermint creams can be made anytime. To make them you will need ;

INGREDIENTS:

250g/9oz icing sugar

25g/1oz unsalted butter

1-2tbsps single cream

50g/2oz plain chocolate

1/2tsp peppermint extract

METHOD:

Melt the butter in a heatproof bowl over of pan of simmering water.

Stir in the cream.

Sieve the icing sugar into a large mixing bowl.

Add the butter/cream mixture and stir until well combined.

Add the peppermint and knead the mixture until smooth.

Divide the mixture in 2 and roll each part into a cylinder shape.

Cut each part into about 15 slices.

Melt the chocolate in a heatproof bowl over a pan of simmering water.

Half dip into the melted chocolate.

Lay on greaseproof paper.

Chill in the fridge to set.

To make a batch of this yummy white chocolate fudge you will need to gather together the following ;

INGREDIENTS:

350g golden caster sugar

30g unsalted butter

Pinch salt

125mls evaporated milk

1tsp vanilla extract

200g white chocolate, chopped

METHOD:

Place the sugar, butter and milk in a large heavy saucepan and heat gently until the sugar has dissolved.

Bring to the boil and allow to bubble for a couple of minutes stirring all the time.

Remove from the heat and add the vanilla and white chocolate stirring until the chocolate has melted and the mixture is smooth.

Pour into a lined 18cm square tin.

Chill until firm.

Can be stored in a refrigerator for up to a week.

This fudge would make a great gift for a candy lover!

To make a batch of white chocolate truffles you will need the following ;

INGREDIENTS:

1oz/25g unsalted butter

6 tbsp double cream

12oz/350g good quality white chocolate

METHOD:

Melt the butter in a saucepan.

Add the cream and bring to the boil while stirring continuously.

Boil for a minute and remove from the heat.

Add 8oz/225g of the chocolate and stir until well combined and creamy.

Pour into a bowl and allow to cool.

Place in the fridge for at least 2 hours.

Using your hands make small balls from the mixture and place them on a baking sheet lined with greaseproof paper.

Place back in the fridge for at least half an hour.

Melt the remaining chocolate in a heatproof bowl over a pan of simmering water.

Stir chocolate until completely melted and remove from heat.

Carefully dip the balls into the chocolate until covered and place back on the greaseproof paper.

Put back in the fridge until the chocolate has gone hard.

Serve your white chocolate truffles!

Store in the fridge.

To make this luxury mocha fudge you will need ;

INGREDIENTS:

450g/1lb granulated sugar

50g/2oz butter

225g/8oz plain chocolate

230mls/1/2 pint double cream

115mls/1/4 pint strong black coffee (I used 2 teaspoons coffee powder, makes it quite strong tasting)

METHOD:

Place all the ingredients except the chocolate into a large, strong saucepan.

Stir over a low heat until the sugar has dissolved.

Break the chocolate into pieces and add to the mix stirring until dissolved.

Bring to the boil and boil steadily, stirring occasionally until the fudge reaches 238F on a sugar thermometer, or when it turns into a soft ball when dropped in cold water.

Remove from heat and mix until it begins to thicken.

Pour into a well greased square shallow tin and leave to set.

When almost set cut up into squares.

Store in an airtight container.

This fudge is my favourite, it's so rich with a lovely coffee flavour.

Why not try making a batch of chocolate nut fudge. Chocolate fudge recipes such as this are 'no cook',so, very easy, quick and suitable for children to make.

INGREDIENTS:

450g/1lb icing sugar

110g/4oz butter

220g/8oz plain chocolate

115g/4oz chopped nuts

8tbsp evaporated milk

METHOD:

Grease and line a shallow baking tin.

Melt the chocolate and butter together in a bowl over a pan of simmering water.

Add the evaporated milk and stir well.

Sift the icing sugar into the mixture and stir well.

Add the nuts and keep stirring until mixture starts to thicken.

Pour into the greased tin and allow to set.

Remove from the tin and cut into small squares.

Store in an airtight container.

Why not try making a batch of Chocolate Orange Fudge?Again a 'no-cook' recipe, very easy and suitable for children to make.

INGREDIENTS:

110g/4oz plain chocolate

50g/2oz butter

4 tbsp evaporated milk

400g/14oz icing sugar

grated rind of 1 orange

METHOD:

Break the chocolate into pieces and place in a bowl with the butter, stand over a pan of hot, but not boiling, water until melted.

Add the evaporated milk and the orange rind and stir well.

Sieve the icing sugar and gradually mix in.

Grease a shallow tin with butter, pour in the mixture, spread flat and allow to set before cutting into squares.

Store in an airtight container.

This is another of those 'no-cook' chocolate fudge recipes, hence it is very easy and suitable for children to make.

INGREDIENTS:

85g/3oz unsalted butter

110g/4oz plain chocolate

425g/15oz icing sugar

50g/2oz raisins

3tbsp condensed milk

A few drops of vanilla essence

METHOD:

Grease and line a shallow tin/dish.

Melt the butter and chocolate in a heatproof bowl over a pan of simmering water.

Add the sieved icing sugar and all the other ingredients.

Stir until well combined.

Pour into the prepared tin and allow to set before cutting into squares.

Store in an airtight container.

Chocolate is so versatile and can be used in so many recipes. Making your own candy is fun and satisfying and will make you very popular!
This section will include fudge, truffles, toffee and hopefully something for the more adventurous among you.

Homemade chocolate candy makes a great gift when packaged well and wrapped beautifully. A really good idea for someone with a sweet tooth.

Some of the recipes are 'no cook' which are ideal for children to have a go at. These just require mixing and chilling!

A sugar thermometer is useful to have but not essential, also a large, heavy saucepan is needed for the fudge and toffee recipes.

Use the form below if you would like to share any of your own recipes with other visitors to this site. They will be very welcome.

I have also included a fun quiz all about confectionary....print it out and see how your kids get on with it! This came from a holiday camp my parents went to one Christmas and they brought it home to share. Though, it may be tricky if you don't come from the UK as you may not know the brand names.

Create some sweet treats today....

So simple, children will enjoy getting their fingers covered in chocolate making these chocolate apricots!

To make a batch you will need just two ingredients!

4oz/100g dark chocolate, chopped

Packet of large ready to eat dried apricots

METHOD:

Line a large baking sheet with greaseproof paper.

Melt the chocolate in a heatproof bowl over a pan of simmering water. Stir until smooth and remove from pan.

Carefully cut each apricot lengthwise into 2 or 3 strips.

Dip each apricot slice into the chocolate down the long cut.

Place the strips onto the baking sheet.

When they are all done place into the freezer for at least half an hour until they are set.

Using a metal spatula carefully remove the apricots from the paper.

Store in a cool place in an airtight container.

This easy recipe for Baileys fudge makes an ideal gift for someone who loves Baileys!

INGREDIENTS:

500g/17.5oz golden granulated sugar

500ml/17fl oz whipping cream

50ml/1.7fl oz Baileys

150g/5oz white chocolate

METHOD:

Grease and line a shallow baking tin.

Put the cream, sugar and Baileys in a large, strong saucepan.

Continuously stirring bring it to a simmer.

When the sugar has dissolved turn up the heat until the mixture is boiling.

Adjust the heat so the mixture is bubbling without boiling over.

Stir occasionally until when you drop a little into a jug of cold water you get a soft ball.

Stir in the white chocolate until evenly mixed.

Pour the mixture into the tin.

When cool cut into small squares and remove from the tin.

These delicious Baileys Truffles are really good! To make them you will need ;

INGREDIENTS:

300g dark chocolate chips

100g cocoa powder

50 ml Baileys

100ml double cream

50g butter

METHOD:

Mix the cream and the Baileys in a saucepan.

Bring to the boil.

Take the mixture off the heat and add the chocolate chips.

Using a whisk stir gently until the chocolate has melted.

Add the butter and stir until smooth.

Line a baking tray (approx 20cm x 20cm) with cling film and pour in the mixture.

Leave in the fridge to set.

Remove from the fridge and cut into squares or triangles.

Sieve the cocoa powder and roll each truffle in cocoa until covered.

Simples!

This deliciously warming hot cinnamon chocolate drink is perfect for a cold winter evening. To make plenty for 4/6 people to enjoy you will need ;

INGREDIENTS:

950ml/2pints full fat milk

200g/7oz plain chocolate

2 tsp caster sugar, or more if a sweeter taste is preferred

2 cinnamon sticks

METHOD:

Pour the milk into a large, heavy saucepan.

Break the chocolate into squares and add to the pan along with the sugar and cinnamon sticks.

Heat gently stirring continuously until the chocolate has melted and the sugar has dissolved and the drink is smooth.

When nice and hot take the cinnamon sticks out and pour into 4 large mugs.

Serve immediately while hot.

The cinnamon adds a really good flavour to the hot chocolate!

This chocolate maple smoothie recipe makes 2 glassfuls, a delicious way to cool down on a hot summer day! Children will love this and can help to make it.

INGREDIENTS:

2 scoops chocolate ice cream

2 scoops vanilla ice cream

300ml/10fl oz full fat milk

2 tbsp maple syrup

A few drops vanilla extract

A little milk chocolate to decorate (optional)

METHOD:

Place the chocolate ice cream, milk, maple syrup and vanilla extract in a blender or smoothie maker.

Blend the ingredients until well blended and smooth.

Immediately pour equally into 2 large glasses.

Add a scoop of vanilla ice cream to each glass.

Grate a little milk chocolate on the top to decorate.

Enjoy immediately!

Make this hot banana chocolate drink for the kids on a cold winter's day, it's warming and good for you.A useful recipe for using up those old bananas nobody wants.Skimmed or semi-skimmed milk can be used if preferred.

INGREDIENTS:

1 litre/1.75 pints full fat milk

2 large ripe bananas

50g/2oz plain chocolate

METHOD:

Put the milk and chocolate in a large saucepan and slowly bring to the boil melting the chocolate.

Remove from the heat.

Peel and chop the bananas into small slices.

Add the banana to the chocolate milk.

Blend thoroughly using a hand held electric blender.

Pour into 4 mugs and serve when cool enough to drink.


Have you tried this recipe? If so, I would love to hear about it!


Have you tried this recipe?
What did you think of the end result?
You might have some suggestions on how it could be improved or just a slight variation.
Any comments and suggestions are welcome.

Here is a really easy recipe for a great white chocolate mocha drink. To make this drink for 4 people you will need ;

INGREDIENTS:

2 cups freshly brewed coffee

2 cups full fat milk

50g/2oz white chocolate

Whipping cream

Sugar to taste

METHOD:

Brew 2 cups of coffee.

Grate the white chocolate.

Put the milk and white chocolate in a saucepan over a medium heat and stir until the chocolate has melted.

Add the freshly brewed coffee, stir well and take the pan off the heat.

Pour into 4 mugs.

Whip the cream and spoon over the coffee.

Add sugar for personal taste.

Serve.

Dark chocolate can be used instead of white for a completely different flavour.

It is well worth making the extra effort to make this mocha drink, it is really good!


Have you tried this recipe? If so, I would love to hear about it!


Have you tried this recipe?
What did you think of the end result?
You might have some suggestions on how it could be improved or just a slight variation.
Any comments and suggestions are welcome.

To make enough of this lovely warming white chocolate toddy for one person you will need ;

INGREDIENTS:

50g/2oz white chocolate

180ml/6fl oz milk

3 tbsp double cream

1/4tsp ground nutmeg

1/4tsp vanilla extract

2 tbsp brandy (optional but recommended)

METHOD:

Put the milk, cream, chocolate, half the nutmeg and the brandy into a large saucepan.

Heat gently until the chocolate has melted.

Continue to heat until hot but not boiling.

Remove from the heat and add the vanilla extract.

Pour into a large mug and sprinkle the remaining nutmeg on the top.

Serve immediately!

This warming toddy is really delicious on a cold winter evening!


Have you tried this recipe? If so, I would love to hear about it!


Have you tried this recipe?
What did you think of the end result?
You might have some suggestions on how it could be improved or just a slight variation.
Any comments and suggestions are welcome.

INGREDIENTS:

250g/8oz butter

125g/4oz caster sugar

320g/10.5oz plain flour

30g/1oz cocoa powder

METHOD:

Preheat the oven to 160C, 325F, Gas 3.

Grease and line a shallow oblong baking tin.

In a large mixing bowl cream together the butter and sugar until soft and fluffy.

Sieve in the flour and cocoa powder.

Mix together and then beat until well combined.

Pour into the prepared cake tin and level.

Prick all over with a fork.

Bake in the oven for about an hour until firm.

Cut into fingers while still warm.

Allow to cool in the tin.

Remove from the tin and serve.

Can be stored in an airtight container.

To make these double chocolate cookies you will need ;

INGREDIENTS:

225g/7oz plain flour

25g/1oz cocoa powder

1/2tsp baking powder

180g/6oz butter

1 egg

150g/5oz brown sugar

150g/5oz milk chocolate, chopped

METHOD:

Preheat the oven to 190C, 375F, Gas 5.

Grease 2 large baking sheets.

Cream together the sugar and butter.

Add the egg and beat well.

Sieve in the flour, baking powder and cocoa.

Add the chocolate chunks.

Mix together until a soft dough is formed.

Drop tbsps of the mixture onto the baking sheets, spaced well apart, and press down lightly.

Bake for 10-12 minutes until spread.

Remove from oven and cool a little before transferring to a wire rack.

Store in an airtight container.

Most no-bake cookie recipes, while they're easy to prepare, rely heavily on the use of butter or margarine. These dairy-free cookies are just as easy to prepare, but, instead of using a lot of butter or margarine, they use moist dates, finely ground nuts and dairy-free dark chocolate chips to give the cookies sweetness and richness. Essentally, these cookies keep all of the good stuff and get rid of all the rest!

Makes about 30-40 cookies


Prep Time: 10 minutes


Total Time: 10 minutes

Ingredients:

2 cups rolled oats
1 cup finely chopped fresh dates, packed
¼ cup finely ground cashews or almonds
¼ cup soymilk powder
1 T. cocoa powder
1 cup dairy-free dark chocolate chips
1 T. maple syrup

Preparation:

1. Place a large baking sheet lined with parchment in the freezer for 15 minutes.

2. Meanwhile, combine the oats, dates, ground cashews, soymilk powder and cocoa powder in a small mixing bowl. Set aside.

3. In a double-boiler or a stainless-steel mixing bowl set over (but not touching) several inches of boiling water, melt the chocolate chips until completely melted. Remove from heat and stir in the maple syrup.

4. Using a wooden spoon, mix the oat mixture into the melted chocolate, stirring until well combined. Remove the baking sheet from the freezer and, using a small ice cream scoop or melon baller, drop the mixture onto the parchment, about 2 T. at a time, until all of the mixture is used. Place the sheet in the refrigerator until cookies are set, about 1-2 hours.

5. Serve cold or at room temperature.

This recipe is perfect for dairy-free kids' birthday parties, school parties, or anywhere where there will be a variety of diets and allergies present. For quicker cups, simply omit the final smoothing of melted chocolate and serve the cups as "open-faced" peanut butter cups.

Makes 30 cups

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Ingredients:

1 cup creamy peanut butter
2 T. dairy-free soy margarine
1/4 t. salt
1/4 t. vanilla extract
1 1/4 cup confectioners' sugar, plus more if needed
3 cups dark dairy-free chocolate chips, divided
3 T. dairy-free all-vegetable shortening, divided

Preparation:

1. Place the peanut butter, soy margarine, and salt in a microwave-safe dish and microwave on high for 1 minute or until soft, stirring every 20 seconds. Remove from the microwave and stir in the vanilla extract and confectioners' sugar until the mixture is well mixed and has the consistency of a dough, adding more confectioners' sugar if necessary. Set aside.

2. Set a stack of 30 mini paper candy cups or muffin cups next to a large baking sheet. Melt 2 cups of the dairy-free dark chocolate and 2 T. shortening in a double-boiler or a heatproof bowl set over a saucepan of boiling water. Using a brush, brush the chocolate into the bottom and onto the sides of the first candy cup. Remove the cup from the stack and place on the baking sheet (keeping the cups in the stack as you work makes it easier to fill the cups), and repeat until all 30 cups have been filled or until you run out of chocolate. Place the baking sheet in the refrigerator and allow the chocolate to set, about 15 minutes.

3. Remove the chocolate cups from the refrigerator and fill with the peanut butter filling, smoothing the tops with a knife. Melt the remaining chocolate and shortening until completely melted. Brush the tops of the cups with the chocolate and return the pan to the refrigerator until set, about 15-20 minutes. Serve cold or at room temperature.

This vegan banana cream pie recipe is so easy to make, yet so much healthier than traditional cream pie recipes that call for tons of dairy and egg yolks. Feel free to top with shredded coconut, crushed walnuts or other healthy toppings of your choice!

Makes one 9" pie

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Ingredients:

1 Recipe Dairy-Free Pie Crust or Dairy-Free Graham Cracker Crust
For the banana cream filling:
1 12.3-ounce box extra firm silken tofu, drained
1/2 cup white granulated sugar
1/4 t. salt
2 T. lemon juice
2 T. olive oil
2 very ripe bananas, mashed
1/2 cup finely ground cashews
1 Recipe Vegan Dark Chocolate Ganache

Preparation:

1. Prepare the dairy-free pie crust of your choice according to the recipe. Fit into a 9" pie plate and bake according to the recipe's instructions. Allow crust to cool completely on a wire cooling rack.

2. Prepare the filling. In a blender, process the silken tofu until creamy. Add the sugar, salt, lemon juice, and olive oil and process until well combined and very creamy. Add the mashed bananas and finely ground cashews and process until smooth. Pour into the prepared pie crust and chill for at least 2 hours or until set.

3. Prepare the Vegan Dark Chocolate Ganache according to the recipe. Pour immediately onto the set banana filling and allow to cool completely until set. Chill for at least 1 hour before serving.

4. Serve cold.

This recipe is so easy and quick to prepare and it requires no cooking, which makes it perfect for preparing while cooking for a big meal or when you just don't feel like washing the double-boiler!

Makes 1 ½ cups

Prep Time: 2 minutes

Total Time: 2 minutes

Ingredients:

½ cup pure cocoa powder
½ cup oil
1 ¼ cup maple syrup

Preparation:

  Blend all of the ingredients and serve!

This vegan banana cream pie recipe is so easy to make, yet so much healthier than traditional cream pie recipes that call for tons of dairy and egg yolks. Feel free to top with shredded coconut, crushed walnuts or other healthy toppings of your choice!

Makes one 9" pie

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Ingredients:

1 Recipe Dairy-Free Pie Crust or Dairy-Free Graham Cracker Crust
For the banana cream filling:
1 12.3-ounce box extra firm silken tofu, drained
1/2 cup white granulated sugar
1/4 t. salt
2 T. lemon juice
2 T. olive oil
2 very ripe bananas, mashed
1/2 cup finely ground cashews
1 Recipe Vegan Dark Chocolate Ganache


Preparation:

1. Prepare the dairy-free pie crust of your choice according to the recipe. Fit into a 9" pie plate and bake according to the recipe's instructions. Allow crust to cool completely on a wire cooling rack.

2. Prepare the filling. In a blender, process the silken tofu until creamy. Add the sugar, salt, lemon juice, and olive oil and process until well combined and very creamy. Add the mashed bananas and finely ground cashews and process until smooth. Pour into the prepared pie crust and chill for at least 2 hours or until set.

3. Prepare the Vegan Dark Chocolate Ganache according to the recipe. Pour immediately onto the set banana filling and allow to cool completely until set. Chill for at least 1 hour before serving. Serve cold.

Ingredients:
2 and 1/4 cups of all purpose flour
1 teaspoon of salt
1 teaspoon of baking soda
1 cup or 2 sticks of butter softened
3/4 cup of brown sugar
3/4 cup of granulated sugar
1 teaspoon of vanilla extract
2 large eggs
1 or 2 cup of chocolate chips(or you can buy semi-sweet chocolate bar and cut it into small squares)

Preparation:
Preheat oven to 375 F or 180 Celsius
Combine flour ,baking soda and salt in a small bowl.
Beat butter,granulated sugar,brown sugar and vanilla extract in a large mixer bowl until creamy.Add eggs to this one at a time beating well after each addition.
Gradually beat in flour mixture.Stir in chocolate chips.Drop by rounded tablespoons into ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown.Let stand for 2 minutes.
Makes a dozen .

Ingredients:
1 can of condensed milk
2 tablespoons of cocoa
2 tablespoons of butter

Preparation:
In a pan ,put the butter until it melts in low temperature ,add the condensed milk and the cocoa .Mix for about 10 minutes or until the mixture starts to make bubbles and you can see the buttom of the pan .Turn off the oven ,put the mixture in a small bowl and put it in the refrigerator for a day.
If you want to make small balls,you put some butter on your hands,get a tablespoon of the brigadeiro ,roll it in to a ball and put some chocolate confections on top of it .
Enjoy it !!
This recipe makes 6 to 10 small balls .

These are some of the easiest little cakes to make, which has made them a favorite among kids who want to help in the kitchen. While I also love these Rich Vegan Chocolate Cupcakes, the combination of maple syrup, coconut milk, and cocoa in these is absolutely divine, and I almost always have all of the ingredients in my pantry.


Just about any frosting is delicious on these cakes, but this Peanut Butter Frosting in particular is a favorite among kids and even a few adults in my family.

Makes about 14 cupcakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

2 cups all-purpose flour
1/2 cup cocoa powder
2 t. baking powder
1/4 t. sea salt
1 cup maple syrup
3/4 cup coconut milk
1/2 cup canola oil or olive oil
3 ounces dark dairy-free chocolate, melted
2 T. dairy-free soy yogurt
1 t. vanilla


Preparation:
1. Preheat the oven to 350 F. Line about 14 cups in a muffin or cupcake pan with liners.

2. In a medium-sized mixing bowl, sift together the flour, cocoa powder, baking powder, and salt.

3. In a small mixing bowl, whisk together the maple syrup, coconut milk, canola oil, melted chocolate yogurt and vanilla. Add the maple syrup mixture to the dry ingredients and stir until just combined. Portion the batter into the cupcake cups, filling each about 2/3 - 3/4 of the way full. Bake for about 20 minutes, or until a toothpick inserted into the centers of the cupcakes emerges clean. Allow cupcakes to cool completely on a wire cooling rack before icing with desired dairy-free frosting.

Ingredients:
16 oz dark chocolate
1 cup heavy cream
1 tbsp liquor (optional) (if using, coffee liquor goes really well here)

Directions:
Break up the chocolate into small pieces.
Heat the cream just to the point of simmering. Watch it the whole time, since boiling cream can overflow the pot! Remove from heat right away once it starts to simmer.
Stir in the chocolate and liquor, and keep stirring until the chocolate has melted completely. Let cool, then put in the refrigerator.
Check the consistency of the truffle mixture after 5 hours in the refrigerator. You should be able to scoop it with a spoon and roll balls from it. If it's too soft (impossible to roll into balls), put it back in the refrigerator and check again after 1 hour.
Line the baking sheet with parchment paper. Once the truffle mixture is the right consistency, use a spoon to put some of it on your hands, roll into balls and put the balls on the parchment paper.


Note: At this point, you can also roll the truffles in chocolate crumbs (to make chocolate crumbs, just grind an additional small chocolate bar in a food processor). This step is optional, I only do it when presentation is important, since the truffles in chocolate crumbs look more professionally done then plain truffles :)
Put the baking sheet with truffles in the freezer for at least 1 hour. After you remove them from the freezer, take the truffles off the parchment paper and put on a plate. Store the truffles in the refrigerator.