CHOCO BLOG

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.