Posts Tagged: chocolate

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emilycreatesthings:

Something different from my normal posts, but hey, this is ‘Emily Creates Things’, not ‘Emily Only Ever Creates Art and Nothing Else Exciting.’
And yes, you read right folks, this decadently deadly chocolate cake is vegan (and well, everybody) friendly!
*Heavily inspired by this cake, which my lactose intolerance decided I was no longer allowed to eat.

THE RECIPE!

1 cup stout (I recommend Highland’s Black Mocha Stout if you can get your hands on it)
1 cup (2 sticks) earth balance
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1/2 cup applesauce (or desired replacement for 1 large egg)
2/3 cup vegan sour cream
6 oz carob chips
3/4 teaspoon instant coffee granules
6 tablespoons soy creamer

Cake prep:
Preheat oven to 350°F. Grease a bundt pan extremely well. Bring 1 cup stout and 1 cup earth balance to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and salt in large bowl to blend. Combine applesauce and sour cream in another large bowl to blend. Add stout-chocolate mixture to wet mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 60 minutes (it probably won’t be done, but I usually start checking on it around then)(ALSO if you’re using an egg replacement other than applesauce, this may be too much time so start checking on it sooner!). Transfer cake to rack; cool completely in the pan (seriously, COMPLETELY. Go watch a movie, then come back), then turn cake out onto rack for drizzling ganache.

Ganache:
For the ganache, melt the chocolate, soy creamer, and coffee in the top of a double boiler*** over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of cooled cake.

***Don’t have a double boiler? I bet you have a pot and a slightly smaller pot. Put enough water in the larger one so that it won’t overflow when you place the smaller one, filled with ganache-stuff, in it to heat. This just keeps the chocolate from burning to the bottom of the pot as a result of being too close to the burner.

Enjoy!

Source: emilycreatesthings
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[image: a round of brown “Cheese”, surrounded by apple slices, strawberries, and raspberries. It is all on a white plate with flowers on.]

veganrecipecollection:

(via Recipe: Semi-soft Chocolate Dessert Cheez | One Green Planet)

Source: onegreenplanet.org
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it-scrueltyfree:

I just threw this together last night and it was delicious. I didn’t use measuring spoons, just a regular spoon, and it worked fine.

3 spoonfuls brown sugar
3 spoonfuls flour
2 spoonfuls cocoa powder
1 heaping spoonful of crunchy peanut butter (I’m sure creamy works, too)
1 small spoonful olive oil
chocolate syrup to taste
enough water to mix it

Mix the dry ingredients together in a mug, add the peanut butter, add the chocolate syrup, add the oil, and then add a little bit of water. Stir. Add more water if you need to, and stir that until it’s all mixed in, then put in the microwave for 30 seconds at a time for about a minute and a half.

Source:
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[image: soft serve with chocolate chips and pistachio pieces in a wooden spoon. In the background is a blue bowl filled with the same soft serve.]

f3arisaliar:

Chocolate Pistachio and Cinnamon Banana Soft Serve

Ingredients:

  • 1 1/2 frozen large bananas
  • 2-3 tbsp soy milk
  • 1 1/2 tsp chopped pistachios
  • 1 tbsp mini chocolate chips
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract

Directions:

In the bowl of your food processor mix together the frozen banana, soy milk and vanilla extract.  Mix together until you have an ice cream consistency (if stuck on the side scrape off the edges) DON’T over mix or you will have “melted” ice cream.  Place your “ice cream” in a bowl, and top with pistachios, chocolate chips and cinnamon.

Enjoy :)

Source: f3arisaliar
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[image: a white and blue spoon with a scoop of white ice cream in it. The ice cream is drizzled with chocolate sauce.]

veganfeast:

Coconut Gelato with Dark Chocolate on Flickr.

MINI VEGAN GELATO SPAM

Source: veganfeast
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it-scrueltyfree:

Chocolate Cheesecake

For graham cracker crust:

  • 1 1/4 cups chocolate or regular graham cracker crumbs (from nine 5-by 2 1/2-inch graham crackers)
  • 3 tablespoons sugar
  • 4 tablespoons Earth Balance vegan buttery spread, melted and cooled, plus additional for greasing pan


For chocolate tofu filling:

  • 2 1/4 cups sugar, divided
  • 1/3 cup water
  • 8 ounces bittersweet chocolate (no more than 60% cacao), chopped
  • 2 (1-pound packages silken tofu, drained
  • 1/4 cup unsweetened cocoa powder (not Dutch-process)
  • 2 (8-ounces) containers soy cream cheese at room temperature
  • 1 teaspoon pure vanilla extract
  • Rounded 1/4 teaspoon salt
  • Equipment: a 9-inch springform pan



Make graham cracker crust: 
Preheat oven to 350°F with racks in middle and lower third and put a baking sheet on lower rack. Flip bottom of springform pan so lip is facing down, then lock in place. Grease bottom and side of pan.

Stir together all crust ingredients, then press onto bottom and 1 inch up side of pan. Bake until set, 10 to 12 minutes, then cool completely, about 45 minutes.

Make chocolate tofu filling:
Heat 1 cup sugar in a 1 1/2-to 2-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber. Remove from heat and carefully stir in water (mixture will bubble up and steam and caramel will harden), then cook over medium-low heat, stirring, until caramel has dissolved. Remove from heat and whisk in chopped chocolate until smooth. Cool fudge sauce slightly.

Purée tofu and cocoa in a food processor until smooth.

Beat soy cream cheese and remaining 1 1/4 cups sugar with an electric mixer at medium-high speed until fluffy. At low speed, beat in tofu purée, vanilla, salt, and fudge sauce until incorporated.

Pour filling into crust and bake on middle rack until top of cake is shiny but center is still slightly wobbly when pan is gently shaken, about 1 hour. Turn oven off and leave cake in oven 1 hour more.

Run a knife around top edge of cake to loosen, then cool completely in pan on rack (cake will continue to set as it cools). Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving if desired.

Cooks’s note:Cheesecake can be made 3 days ahead and chilled.



Source:
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[image: round cookies with chocolate centers and a red devil rubber ducky on a white plate.]

clottedcreamscone:

Chocolate-Sriracha Shortbread Cookies by Jeff and Erin’s pics on Flickr.

Source: paintpotsanddaydreams
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[image: a small chocolate cake in a small white ramekin.]

veganfeast:

Herbi’s Swiss Chocolate Lava Cake on Flickr.

Reciipe in my FlickR file

Source: veganfeast
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hardcorevegan:

So I’ve actually made this before for school. Not only did I love it, but everyone in all of my classes did, even super anti-anything vegan people. It’s awesome.

If you have a really old blender (like me), you might want to kind of mash everything up with a fork before you blend it. The tofu can be kind of hard on the blender.

Ingredients:

  • 1/2 pound firm or extra firm tofu, pressed
  • 1 15 ounce can pumpkin
  • 1/2 cup sugar
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 1/2 cup cocoa
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 2 tbsp soy milk
  • 1 pre-made pie crust

Preparation:

Pre-heat oven to 400 degrees.

Process all ingredients in a blender or food processor until smooth and creamy, adding more soy milk if needed.

Bake for 30 to 35 minutes, or until set. Serve with a dollop of whipped cream if desired.

(via )

Source: vegetarian.about.com
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♥ to a happy heart: vegan chocolate zucchini muffins

[three chocolate muffins with chocolate chips on a white plate.]

toahappyheart:

Moist and chocolatey, you won’t believe that these muffins are healthy, almost completely fat-free and have a veggie slipped in! This is also a great way to use up all that leftover summer harvest zucchini!

*note: the chocolate chips and sugar are optional.

makes 12 deliciously moist…

(via toahappyheart)

Source: coconme.net