Tag: chocolate

Fresh Cranberry Almond Truffle Squares

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Using fresh cranberries in this incredibly easy vegan treat offers a tart twist to the sweetness of chocolate and the nuttiness of the almonds.

cranberry truffle squares

Fresh Cranberry Almond Truffle Squares

1 1/4 cups fresh or frozen cranberries
1/4 cup pure maple syrup
2 cups nondairy semi-sweet chocolate chips, such as Enjoy Life
1/2 cup icing sugar, sifted
1/4 cup full-fat canned coconut milk
1 teaspoon vanilla extract
1 cup almonds, toasted

Line an 8-inch square metal pan with plastic wrap.

Put the cranberries and maple syrup in a medium saucepan. Bring to a boil, then boil on high for 5 minutes, until the liquid is reduced and the consistency is similar to jam. Remove from heat. Stir in the chocolate chips and mix until they are completely melted. Add the remaining ingredients. Mix well. Stir in the almonds. Pour into the pan, spreading evenly. Cover and chill overnight. Store in the fridge until serving.

Chocolate Fudge

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Fudge is usually laced with butter, cream, and sugar; this vegan version holds up to the classic combination, in a rich, addicting one-bite treat. Add in nothing or everything — it’s completely adaptable and free of all allergens.

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Chocolate Fudge

  • Servings: 64 bite-sized pieces
  • Print

Adapted from my original version here.

1/2 cup nondairy milk (see Tips)
2 tablespoons coconut oil (see Tips)
1 cup nondairy semi-sweet chocolate chips, such as Enjoy Life
1 teaspoon vanilla extract
3 1/2 cups icing/confectioners’ sugar, sifted
1/2 cup unsweetened cocoa powder, sifted (see Tips)

Lightly oil an 8-inch square baking pan. Put the milk and oil in a saucepan over medium heat. Cook until the oil has melted and bubbles begin to form. Remove from heat and add the chocolate chips, stirring until melted. Stir in the vanilla extract.

Add the icing sugar and cocoa powder to the chocolate mixture. Mix until smooth. Pour the mixture into the baking pan, smoothing evenly. Refrigerate until firm. Cut into bite-sized pieces. Refrigerate or freeze until serving.

Tips: For fudge that is even richer, use full-fat canned coconut milk instead of plain ol’ drinkable nondairy milk. You can also use Earth Balance instead of the coconut oil. And Hershey’s Dark Cocoa Powder is just amazing in this.

Double Chocolate Molasses Cookies

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These cookies have a chewy, soft interior, and crisp edge. They are chocolately with just a note of molasses. Unfortunately, I’m without a photo, but if you love chocolate and love molasses, you’ll definitely enjoy these.

Double Chocolate Molasses Cookies

1/2 cup sorghum flour
1/2 cup teff flour
1/2 cup tapioca flour
3/4 teaspoon xanthan gum
1/4 cup unsweetened cocoa powder, sifted
3/4 teaspoon baking soda
1/4 teaspoon salt
Heaping 1/4 teaspoon ground cinnamon
1/2 cup nondairy margarine (I use soy-free Earth Balance)
Scant 1/2 cup unrefined cane sugar (I use Sucanat, and will probably use 1/3 if I make these again)
6 tablespoons pure maple syrup
2 tablespoons blackstrap molasses
1 cup nondairy semi-sweet chocolate chunks (I use Enjoy Life)

In a medium bowl, put the sorghum flour, teff flour, tapioca flour, and xanthan gum. Whisk well. Add the cocoa powder, baking soda, salt, and cinnamon. Mix until well combined.

Put the nondairy margarine in the bowl of a stand mixer or a large mixing bowl. Using the stand mixer or a hand mixer, beat on medium-high speed until fluffy, about 2 minutes. Add the sugar, and beat again, for an additional minute, until well combined. Add the maple syrup, molasses. Beat well.

Turn the mixer to low speed. Add the flour mixture, letting beat until smooth and well combined. The mixture will be sticky. Stir in the chocolate chunks. Refrigerate directly in the bowl for 30 minutes.

When the 30 minutes is almost over, preheat the oven to 325 F. Line a baking sheet with parchment paper or a Silpat.

Roll tablespoonfuls into balls and set them about 3 inches apart. Flatten with your palm to about 3/4-inch thick. Bake for 15 to 17 minutes, until firm around the edges. Let cool directly on the pan for about 5 minutes, then put the cookies directly on a wire rack to cool completely.