CHOCOLATE RECIPES

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.

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

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 .