For the 2013 holiday season, I was contacted by Allergic Living Magazine to develop a gingerbread house free of all the top allergens. For their (and my) readers, I also wanted to create an eggless/vegan royal icing (you know–the kind that hardens) and offer candy/decor options as well.
Check out the recipe, template, and step-by-step detailed instructions on Allergic Living’s website here.
By definition, raw vegan diets consist of unprocessed plant foods that haven’t been heated over 40 degrees C. Using all natural, antioxidant-rich ingredients, these chocolate bars are as pure as they get, and unlike any waxy confectionary you’ve ever had.
1 cup cocoa butter pieces
Pinch fine Himalayan salt
7 tablespoons raw cacao powder
3 tablespoons mesquite powder
2 1/2 tablespoons agave nectar
Dried fruit and nuts, optional
Melt the cocoa butter shavings and salt in a double boiler over low heat. Remove from heat and let stand 10 minutes. Whisk in the cacao and mesquite powders. Stir in the agave nectar. Transfer the mixture to a blender, and blend on high for about 90 seconds until well emulsified.
If using dried fruit or nuts, put them into a mold and then top with chocolate mixture, otherwise, pour chocolate mixture into molds. If you don’t have molds, you can easily use loaf pans (for thick chocolate bars use a 9×5, for thin chocolate bars, use two 8×4). Freeze immediately.
Let set completely before unmolding and cutting into pieces, about 30 minutes. Store in the refrigerator or freezer.
A super easy snack idea that can use up leftover sweet potatoes, this pudding is creamy, chocolaty, and good for you, too. Even better, it comes together in about 30 seconds, for instant snack satisfaction.
2 3/4 cup (660mL) mashed cooked sweet potatoes (about 3 medium), cold (see Note)
5 tablespoons (75mL) unsweetened cocoa powder
1/4 cup (60mL) pure maple syrup
2 teaspoons (10mL) vanilla extract
1/2 teaspoon (3mL) ground cinnamon
1/4 teaspoon (2mL) salt
3 to 4 tablespoons (45 to 60mL) unsweetened nondairy milk
Put the mashed sweet potatoes, cocoa powder, maple syrup, vanilla extract, cinnamon, and salt in a food processor. Process until smooth, adding the nondairy milk until a desired consistency is achieved. Though it can be served right away, it tastes even better refrigerated overnight.
Note: Baking the sweet potatoes in the oven rather than cooking them in the microwave adds extra sweetness and flavor. To bake, scrub the potatoes then wrap in aluminum foil. Poke with a sharp knife about 5 times. Bake at 425F for about 45 minutes, until tender. Refrigerate until cold, then remove the skin.
Laurie Sadowski 