CHOCO BLOG

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.

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.