1/3 cup water
2 tablespoons unsweetened cocoa powder
3 cups almond milk, or other non-dairy milk
3/4 cup vegan or semisweet chocolate chips
1 tablespoon sugar, more to taste
1/4 teaspoon freshly grated nutmeg, additional nutmeg for garnish, if desired
In a medium saucepan, bring the water to a simmer.
Add the cocoa and whisk until mostly smooth.
Add milk and bring to a simmer.
Whisk until all the cocoa lumps are dissolved.
Add chocolate chips and sugar and whisk well, until the chocolate is melted and the mixture is smooth.
Whisk in nutmeg.
Top with marshmallows and grate some nutmeg on top.
Note: Inspired by a recipe on today show.com
1 1/2 cups flour
1 cup sugar
3/4 cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
5 tablespoons vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla
Chocolate Chip Filling
8 ounce non-dairy cream cheese
1 1/2 teaspoons Ener G Egg Replacer
2 tablespoons warm water
1/3 cup sugar
6 ounces vegan chocolate chips
1/3 cup finely chopped walnuts or pecans
Preheat oven to 350° F.
In large bowl, sift flour through salt. In a food processor, blend water through vanilla. Add flour mixture and pulse until well blended.
In another bowl, using a hand mixer or electric stand mixer, blend until frothy, egg replacer and water. Add cream cheese and sugar and beat until well blended. Stir in chocolate chips.
Fill 18 paper-lined cupcake cups half full of batter.
Top each with 1 tablespoon of chocolate chip filling and 1/2 teaspoon nuts.
Bake for 25 minutes, or until top springs back when gently pressed.
Makes 18 cupcakes
3 teaspoons Ener-G Egg Replacer (equivalent to 2 eggs)
4 tablespoons water
1 cup non-hydrogenated, nondairy butter, room temperature, cut into pieces
1/2 cup granulated sugar
1 cup firmly packed light or dark brown sugar
1 tablespoon vanilla extract
2 1/2 cups unbleached all-purpose flour
1/2 cup quick oats (not instant)
1/2 teaspoon baking soda
Pinch of salt
2 cups nondairy semisweet chocolate chips
1 cup chopped nuts, optional
Preheat oven to 350°F.
Line cookie sheets with parchment paper or use a non-stick cookie/baking sheet
In a food processor or blender, whip the Egg Replacer and water together, until it’s thick and creamy – blending it this way results in a better consistency than blending by hand.
Using an electric mixer or food processor, cream the butter, sugars and vanilla until well blended.
Add the Egg Replacer mixture and thoroughly combine.
In a separate bowl, sift the flour, baking soda and salt. Add the oats.
Add the flour mixture to the wet mixture just until it begins to form a dough.
Add chocolate chips and nuts (if using) and stir to combine.
Place dough in a bowl.
Cover with plastic wrap.
Refrigerate one hour.
To create uniform cookies use a mini ice cream scoop.
Bake cookies for 12 minutes, or until edges are lightly golden.
Let stand for 2 minutes; remove to wire racks to cool completely.
Makes approximately 3 dozen cookies
2 cups old-fashioned rolled oats
1/2 cup unsweetened shredded coconut
1/2 cup creamy peanut butter
1/2 cup agave syrup or honey
1/4 cup packed brown sugar
1/2 cup vegan chocolate chips or favorite trail mix
Preheat the oven to 350°F.
Spread the oats and coconut on a baking sheet.
Place in the oven and toast for 10 minutes, stirring occasionally, until
Meanwhile, combine the peanut butter, agave syrup or honey, and brown sugar in a small saucepan over medium heat. Cook until the brown sugar has completely dissolved, stirring continuously so as to prevent scorching.
Add the toasted oats and coconut to the peanut butter mixture along with the chocolate chips or trail mix and stir to combine. Set aside to cool for 10 minutes. Working with dampened hands, shape into half-inch balls and refrigerate for at least an hour before serving.
Yield: 3 dozen
Note: This is super sweet! Might want to cut back slightly on the sugar.
1 1/2 cups sugar
3/4 cup unsweetened applesauce
2 tablespoons plus 1/2 cup water, divided
2 teaspoons ground flaxseed
2 teaspoons vanilla extract
1 1/3 cups unbleached all-purpose flour
3/4 cup unsweetened cocoa powder
3/4 teaspoon baking powder
pinch of salt
1 cup vegan semi-sweet chocolate chips
1 cup pecans or walnuts, optional
Preheat oven to 350°F.
Fit with parchment paper an 11 inch x 7 inch brownie pan.
In a medium-size bowl, stir together the sugar, applesauce, and
2 tablespoons water.
In a food processor or a small bowl, combine the ground flaxseed
with 1/2 cup water.
Add the flaxseed mixture and the vanilla to the applesauce mixture.
Stir to combine.
In a large bowl sift the flour, cocoa, baking powder and salt.
Add the chocolate chips and nuts, if using, and stir.
Add the applesauce mixture to the flour mixture.
Stir just to combine.
Pour into the prepared pan. Bake for 33 minutes.
Brownies should be moist.
Yield: 12-15 brownies