This recipe is based on Your Vegan Mom’s recipe. It is so quick, easy, and yummy you will want to make these year round. They remind me of Reese’s Peanut Butter Cups.
- 1 cup Cheerio-like cereal
- 3/4 cup smooth natural peanut butter, salted
- 1/2 cup powdered sugar
- 4 ounces of vegan chocolate (I use 1 and 1/3 bar of Chocolove 73%)
Use a food processor to pulverize the cereal. Add peanut butter and powdered sugar and process until mixed and starting to form a ball. Make 24 small 3/4 inch round balls. Place on a plate and put in the freezer for 30 minutes or more. Melt chocolate in a double broiler. I use a glass 1 cup measuring cup with a handle and hang it over a pan of water. Once chocolate is melted, remove from heat and allow to cool for a few minutes. Place a piece of wax paper on a cookie tray. Remove balls from the freezer and shape into eggs (or leave as balls). Drop eggs one at a time into the chocolate. Use a fork to lift the egg, allow to drip, scrape the bottom of the fork on the edge of the glass to remove excess, and carefully slide onto wax paper. When all eggs are dipped, put the tray in the freezer. If you have extra chocolate, you can redip eggs after they cool to make the chocolate thicker. This photo shows a double dipped egg. I doubled dipped about half my eggs with this amount of chocolate. Once chocolate has hardened, remove eggs from wax paper and store in an airtight container in the refrigerator.
I found Soyatoo Soy Whip at my health food store, and oh my, is it yummy (and expensive)! But as soon as I tasted it, I wanted to put it on chocolate pudding. So . . .
- 2 tablespoons cornstarch
- 1/3 cup vegan sugar
- ¼ cup cocoa powder
- ¼ teaspoon salt
- 2 cups unsweetened soymilk (If you have sweetened, cut back on the sugar a bit.)
- 2 teaspoons vanilla
- 1 tablespoon Earth Balance Buttery Spread
Mix the sugar, cornstarch, cocoa powder, and salt in a 2 quart saucepan. Gradually blend in the soymilk. Whisk together. Cook over medium low heat (4 out of 10 on my stove). Whisk frequently for the first 6-7 minutes. Then stir constantly with a wooden spoon (the kind with a flat side to scrape the bottom works best) until thick for another 7-9 minutes. Total cook time 13-16 minutes. Remove from heat and add the vanilla and butter. Stir well. Let cool for at least 10 minutes and stir occasionally while cooling. Pour into serving dishes. Place in the fridge and chill for about 2 to 3 hours. Makes about 2 cups.
Making this pudding does take some time (about 20 min) and focus (not to burn it), but I find the stirring very relaxing and the end result is well worth the effort. There are many pudding recipes that call for tofu, and I am sure they are wonderful. Since the soymilk I buy comes in quarts, I always find myself with soymilk that needs to be used up so this is pudding is an easy and yummy way use all of my soymilk. To make vanilla pudding, omit the cocoa powder and add 2 more teaspoons of vanilla.
1/2 cup (a quarter of the recipe) has 144 calories, 5 grams of fat, 1 gram of saturated fat, and 4.5 grams of protein.
Get ready to say “yum”! This vegan chocolate peanut butter pie will WOW even your most hesitant nonvegan friends. And it is the easiest thing you could ever make.
- Melt chocolate chips.
- Put one pack of tofu into food processor or blender; bend until smooth.
- Add melted chocolate; blend.
- Scoop into the pie crust.
- Scrape the food processor as best as you can – no need to wash between layers.
- Put second pack of tofu into food processor; blend until smooth.
- Add peanut butter and sugar; blend well.
- Scoop onto the chocolate layer.
- Sprinkle with chocolate chips.
- Refrigerate for at least 4 hours.
This is not a low calorie treat. One twelth of this pie (as shown) contains 334 calories, 20 grams of fat, 6 grams of saturated fat, and 10 grams of protein. One twelth sounds like a small piece, but this pie is rich and a small piece is plenty. Enjoy!
We do not buy into the whole commercialism of the day, but . . . it is a great excuse to make vegan chocolate covered strawberries. To make: Wash berries, cut off stems, dry berries on a clean towel. Break vegan chocolate bar (we like organic Chocolove) into squares and place in a glass one cup measuring cup with a handle. Hang the handle over a pan of water (to make a small double boiler, similar to this photo) and bring the water to a slow boil. Once chocolate is melted, remove measuring cup from pan. Dip strawberry into chocolate and scoop out gently with a fork, scrap the fork on the measuring cup to save the drippy chocolate, and place strawberry on wax paper. You may need to remelt chocolate if it gets chunky. Cool in fridge. YUM!
My husband was a donut addict for many of our nonvegan years. He has been wanting vegan, whole wheat, baked, low oil donuts for a long time, not an easy request. Today I had success with a recipe that I adapted from VegWeb. These are cake style donuts and remind me of Entenmann’s chocolate covered donuts. They are quite delicious! I don’t have a donut pan, but they taste the same without the hole and are much easier to glaze.
- 1 3/4 cups whole wheat pastry flour
- 2 teaspoon baking powder
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 tablespoons high heat canola oil
- ½ cup unsweetened applesauce
- scant 1/3 cup vegan sugar
- 1 “egg” (prepared Ener-g Egg Replacer)
- 2/3 cup soy milk
- Combine flour, baking powder, nutmeg, and salt in a small bowl.
- In a separate medium sized bowl, mix oil, applesauce, and sugar.
- Add egg substitute and milk. Stir well.
- Add flour mixture to wet mixture. Stir well.
- Preheat oven to 350º.
- Spray high heat canola oil on a regular muffin tin.
- Spoon batter into the tin divide evenly between 12 muffin spots.
- Bake for 20 minutes. Let cool 5 minutes before removing.
- Cool on a rack.
Vegan Chocolate Glaze/Icing
- 2 tablespoons vegan butter
- 2 tablespoons soy milk
- 1 cup powdered sugar
- 4-6 tablespoons of cocoa powder
Melt vegan butter until just barely liquid. Add milk to butter and mix. Mix powdered sugar and cocoa powder in a separate bowl. Add butter/milk mixture to powered mixture. Mix well. Let stand for at least 5 minutes until spreadable consistency (if in a hurry put it in the freezer for a few minutes). Once donuts are cool, spread glaze over them. I glazed the bottom of the muffin shape so that the glaze had a flat surface.
A 50 gram vegan chocolate glazed donut has 157 calories, 4.5 grams of fat, and 0 saturated fat. Compared to a 60 gram Entenmann’s chocholate covered donut with 300 calorie, 20 grams of fat, and 13 grams of saturated fat – these vegan donuts are almost HEALTHY!!
The best organic chocolate is Chocolove Organic Dark Chocolate Bar 73% Cocoa. According to their website they do not claim that Chocolove bars are vegan, but they “take every measure to assure that milk chocolate is kept away from dark chocolate. You can expect our organic dark chocolate to be the least likely to contain any traces of milk chocolate.” Wouldn’t it be great if they applied for vegan certification?
Three squares of this chocolate is very satisfying and contains only 92 calories, 6.5 grams of fat (4g saturated, 0 trans fat, 0 cholesterol), and 4 grams of sugar.
I already shared this brownie recipe from RecipeZaar, but we have modified it a bit (like cutting the sugar in half) and they are soooooo darn good and the easiest, fastest baked treat ever, that I just had to share again. Seriously these brownies are so fabulous and moist that you will amaze all of your non-vegan friends, and they are also so low in fat, sugar, and calories that you can feel good about serving them.
1 cup unsweetened organic applesauce (jar kind is fine)
1/4 cup vegan sugar
¾ cup organic pastry flour (Arrowhead Mills)
1/3 cup cocoa powder (Green & Black’s Organic)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1/3 cup vegan dark chocolate chips (Woodstock Farms Organic)
High heat canola spray oil (Spectrum)
1. Mix applesauce and sugar in a small bowl. Set aside. (It is important to do this first so that the sugar can start to dissolve in the applesauce.)
2. In a medium bowl (4-cup mixing bowl), place flour, cocoa powder, baking powder, baking soda, and salt. Whisk together until very well mixed.
3. Add applesauce into dry mix. Mix until just combined. Gently fold in chocolate chips.
4. Preheat oven to 350º. Spray an 8×8” square glass baking dish with high heat canola oil.
5. Scrap batter into the dish. Bake at 350º for 25-27 minutes.
1/16th of this recipe has 66 calories, 1.7 grams of fat, 1.1 grams of saturated fat, 0 grams of trans fat, 0 grams of cholesterol, 1.2 grams of protein, and 6.6 grams of sugar.
In searching for a quick, easy, vegan brownie recipe, I found Scrum-Diddly-Umptious Vegan Brownies on Recipe Zaar. I made them tonight, and they are fabulous! I used whole-wheat pastry flour instead of white flour and only baked them for about 23 minutes. They are oil free and very low in fat.
I definitely recommend you give this recipe a try.
When I was little, my mom made the best chocolate chip cookies using the Nestlé Toll House Chocolate Chip Cookies recipe. I veganized and slightly improve the healthfulness of this good, old fashion recipe. And the best part is that you can enjoy these cookies knowing that they are made from completely animal friendly ingredients.
1 ¼ cup organic whole wheat pastry flour
1 cup unbleached organic white flour
1 teaspoon of salt
1 teaspoon of baking soda
½ cup vegan “butter”
½ cup organic vegetable shortening (made from palm oil, safe for 450º)
¾ cup organic sugar
¾ cup organic brown sugar
1 teaspoon vanilla
2 “eggs” (prepared Ener-g Egg Replacer)
9 ounce bag of Organic Dark Chocolate Chips
- Combine both flours, baking soda, and salt in small bowl.
- In a large bowl, use an electric mixer to beat shortening, butter, sugar, brown sugar, and vanilla extract. Add eggs and continue beating until well mixed.
- Gradually mix in flour mixture.
- I like to roll my cookies into balls so at this point I test the consistency. Sometimes, I add another tablespoon or two of flour.
- Preheat oven to 375º.
- Mix in chocolate chips with your hands.
- Form 1 inch balls and place on an ungreased cookie sheet.
- Bake for 9 to 11 minutes (in my oven it is 10 minutes). Cool on baking sheets for about 1 minute and then place on wire racks to cool completely.
Today this recipe made 46 cookies so I figured the nutrional data for both recipes based on 46 cookies.
|1 vegan cookie
|1 original recipe cookie
2 cups of organic sugar
1 ¾ organic whole-wheat pastry flour
1 ½ cup organic, fair trade cocoa powder
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
1/8 teaspoon salt
1 cup unsweetened applesauce
1 cup silken tofu
¾ cup chocolate soymilk
1. In a large bowl, mix dry ingredients (sugar, flour, cocoa, baking soda & powder, salt).
2. In a food processor or blender, mix applesauce, tofu, and soymilk. Process until very smooth.
3. Preheat oven to 350º.
4. Pour wet mixture into dry mixture and stir well.
5. Lightly grease a 9×13 inch glass pan with vegan butter or canola spray.
6. Pour batter into pan.
7. Bake for about 45 minutes.
1/12 of this cake contains 220 calories, 2 grams of fat, 0 saturated fat, 0 cholesterol, and 5.5 grams of protein.
Okay, now for the really bad part, the Cream Cheese Icing:
2 8-ounce containers of Tofutti Better Than Cream Cheese
1 cup of vegan butter
1 16-ounce bag of organic powdered sugar (about 3 ¾ cup)
Put cream cheese and butter in a bowl and blend well with an electric mixer. Slowly add powdered sugar, and continue mixing until all the sugar is added and the icing looks smooth. Add this to the cake sparingly since it contains more calories than I care to calculate!