Healthy & Easy Chocolate Covered Almonds

This is so easy it's like a no-brainer. Almonds are very good for you (see http://nutsforalmonds.com/nutrition.htm) and so is dark chocolate (http://www.webmd.com/diet/news/20040601/dark-chocolate-day-keeps-doctor-away).

I used a very dark chocolate (72% cocao) and it was borderline bitter but still very, very edible. If you aren't up to the heavier chocolates, go for a lower percentage of cocao. Just remember that it's the darker chocolates with all the flavinoids. You can also make more or less of this recipe; just keep the ingredient amounts the same. I made the recipe with 3 oz. each of almonds and chocolate and it was plenty. Also be sure to buy raw almonds; it really does make a difference when you roast them yourself. The nuts will have a delightful crunch.

Ingredients
6 oz. premium organic chocolate, 60% cocao or more
6 oz. raw almonds

Directions
Roast almonds in 300 degree oven for 20 minutes, stirring halfway through. Let cool. Heat chocolate over double boiler, stirring until it melts. Pour almonds into chocolate, stir to coat all almonds. Spoon onto parchment paper in clusters or single almonds. Let cool overnight.

Hershey's Chocolate Sauce

A quick, versatile chocolate sauce that's easy to make with ingredients you probably have on hand. This recipe is easily halved. It's my own version of Hershey's Chocolate Syrup.

Ingredients
1 TB plus 1 tsp cornstarch
2 tablespoons non-dairy milk
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1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/2 cup non-dairy milk
2 tsp vanilla extract

Directions
Combine cornstarch with 2 tablespoons of the milk, stir and set aside. Combine dry ingredients in small saucepan; whisk to mix well. Add milk and stir over medium heat until just coming to a boil. Add cornstarch mixture and stir until thickened. Take off heat and add vanilla.

Brownie for One

Who can resist? One, just one brownie. And is it good! I stumbled upon this chocolately, delicious recipe at the Happy Herbivore website (http://happyherbivore.com/recipe/single-serving-vegan-brownie/). The only change I made to the recipe was to use white whole wheat flour and I added a bit more soy milk. Five stars - will definitely make again whenever I've got that chocolate scratch to itch.

Servings: 1

Ingredients:
2 tbsp white whole wheat flour
1 tbsp vegan chocolate chips
1 tbsp light brown sugar
1 tbsp unsweetened cocoa
1 tbsp agave nectar
1 tbsp unsweetened applesauce
1 TB plus 1 tsp non-dairy milk
¼ tsp baking powder
¼ tsp vanilla extract

Directions:
Preheat oven to 350 F. Grease a single muffin cup and set aside. Mix flour, chocolate chips, sugar, and cocoa . In another bowl add agave, applesauce, non-dairy milk and vanilla extract; stir until combined. Mix into dry ingreadients Bake 15 to 20 minutes, until a toothpick inserted in the center comes out clean.

Creamy Delicious Chocolate Ice Cream - Is the Search Over for Vegan Ice Cream?

I've dinked around here and there looking for a great chocolate vegan "ice cream." Most taste pretty good when fresh but after they've sat in the freezer for over 24 hours they're hard as a rock. This recipe is fairly easy to scoop but you still need to let it sit at room temperature for 10 minutes or so after it's been frozen. The original recipe in Veganomicon uses coconut "cream" and is incredibly rich and creamy. I have no idea how many fat grams and calories are involved but too many for me. I have reworked that recipe with light coconut milk so I can enjoy it with a little less guilt! Don't be alarmed by the use of coconut milk - it just adds to the creaminess and won't taste of coconut. Four stars - I will definitely make this again. If you have access to a copy of Veganomicon I'd save the original recipe for special occasions and vegan skeptics! It's pretty incredible.

Note: This recipe requires an ice cream maker.

Ingredients
6 ounces quality bittersweet vegan chocolate
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1/2 cup light coconut milk
1 cup soy milk
1/2 cup organic granulated sugar
6 ounces silken tofu (boxed)
1 tablespoon vanilla extract

Directions
Melt chocolate in double boiler and set aside to cool for a few minutes.

Place coconut milk, soy milk, sugar, tofu, vanilla extract, and melted chocolate into blender. Blend until smooth. Put in a container and place in refrigerator until well chilled or overnight. Be sure that the freezer container for the ice cream maker is in the freezer. Next day, make ice cream according to your ice cream maker.

There will be leftover coconut milk that you can use in a nice curry.

Uber Chocolate Oatmeal Cookies

The book "Vegan Cookies Invade Your Cookie Jar" have a version of this recipe that is quite good but I cannot leave well enough alone - got to make it healthier, less sweet, etc. This recipe makes about 2-1/2 dozen cookies.

Ingredients
2 cups quick cooking oatmeal
1 cup all purpose flour
2/3 cup white whole wheat flour
2/3 cup cocoa
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
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1-1/4 to 1-1/2 cup sugar*
2 tablespoons ground flax seeds
2/3 cup soy, rice, or almond milk
2/3 cup walnut oil
1-1/2 teaspoon vanilla extract
1/2 teaspoon chocolate extract
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3/4 cup chocolate chips

Directions
Preheat oven to 350 and line a couple of cookie sheets with parchment paper.

In a medium bowl, mix together the first seven (dry) ingredients.

In a large bowl, beat together sugar, flax, and milk until smooth. Add oil and both extracts and beat until well mixed. Fold in half the flour mixture and stir until moist; add the rest of flour mixture and mix until combined. Fold in chocolate chips.

Drop a generous tablespoon on to cookie sheet. Bake 10-12 minutes until firm. Let sit for a few minutes before transferring to wire rack. Store in tightly covered container.

*Use smaller amount of sugar if you like your cookies less sweet.

Happy Birthday to Me!

I never pass up an opportunity to make a chocolate cake and I figure my birthday is a damn good reason! This cake is from The Joy of Vegan Baking by Colleen Patrick-Goudreau. I don't have this book listed as a favorite (yet) because I haven't made any recipes from it until today. I've been such a cookbook slut and this is just one of many books I'm cooking from.

This cake turned out very tasty especially with the deviations from the recipe. I cut the sugar by a third and added 1/4 teaspoon of cayenne.

The frosting is the "Rich Chocolate Ganache Topping" from Vegan Cupcakes Take Over the World. A perfect match. Mmmmm mmmm!

Later I remembered that I had a Mexican Chocolate Cake recipe that had been handed around at work. I looked it up and was surprised to see that it was already vegan. I've made this particular cake several times and loved it. I actually think it's a bit better than the chocolate cake from The Joy of Vegan Baking. Here's the recipe for the one that's been floating around:

Mexican Chocolate Cake
Ingredients
1 1/2 cups all purpose flour
3/4 cup sugar
1/2 cup unsweetened cocoa
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon cayenne powder
1/4 teaspoon salt
1 cup cold water
1/4 cup canola oil
1 tablespoon balsamic vinegar
1 tablespoon vanilla extract

chocolate glaze
1 cup powdered sugar
1/2 cup cocoa
6 tablespoons water

Directions
Heat oven to 350 degrees. Lightly oil 8-inch spring form pan. Sift all dry ingredients together. Add liquid ingredients and stir until smooth. Bake 25 to 30 minutes (until toothpick inserted in the center comes out clean). Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely. When the cake has cooled whisk together the glaze ingredients and glaze cake.

Both icings are good; it's just a matter of preference.

Vegan "Ice Cream"

I am bound and determined to quit buying store brands of "ice cream." However, I still haven't found that perfect recipe. So far, I've tried the Chocolate Ice Cream from the book "Raw for Dessert" by Jennifer Cornbleet. (I didn't even KNOW about raw desserts but we'll save that for another day!) The ice creams from that book basically use almond milk, soaked and blended cashews, cocoa power and agave syrup. The result is a very wonderful chocolate flavor but I didn't think it was creamy enough. And rock hard after sitting in the freezer.

So - on to "The Vegan Scoop" by Wheeler Del Toro. His whole take is to use soy creamer in the recipes. I made the chocolate ice cream which uses soy milk, soy creamer, cocoa powder, sugar, and chocolate chips. I was underwhelmed. It was creamy but too sweet and not enough chocolate flavor. Next time I'm going to use less sugar and use a "good" dark chocolate bar instead of chocolate chips.

LATER
Modified the chocolate ice cream recipe that uses soy milk and soy creamer. This time I did in fact use 4 ounces of 60% dark chocolate and 1/8 ounce of 85% dark chocolate that I happened to have on hand. I also used 1/2 cup agave syrup instead of 3/4 cup sugar. What a difference! Creamy with intense chocolate flavor. My only critical comment was a slight "dustiness" in the flavor that I imagine is from the cocoa. I just used regular supermarket cocoa, maybe next time I'll use a more "high end" cocoa. But really, this ice cream turned out just great!

Here is the modified recipe:

Chocolate Ice Cream
Ingredients:
1 cup soy milk
2 tablespoons arrowroot powder
2 cups soy creamer
1/2 cup agave syrup
1/4 cup cocoa powder
4 ounces 60% cacao bittersweet chocolate
1/8 ounce 85% cacao bittersweet chocolate
1 tablespoon vanilla extract

Directions:
Mix 1/4 cup soy milk and arrowroot in small bowl. Stir well and set aside.

Mix soy creamer, 3/4 cup soy milk, agave syrup, cocoa powder, and chocolate bar (break into chunks) in sauce pan. Stir continously over medium-high heat until it comes to a boil. Take off heat, give the arrowroot mixture a stir (tends to get thick just sitting around!) and add to chocolate mixture. Add vanilla extract. Should be thick. Put in bowl, cover and chill for at least 2 hours. Process in ice cream maker and enjoy!