ANISE, CARAMEL, AND CHOCOLATE CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 1⁄3 cups (200 g) (7.1oz) wheat flour

1⁄2 cup (55 g) (1.9oz) almond flour

2⁄3 cup (60 g) (2.1oz) cacao

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp salt

1 tsp vanilla extract

6 ounces (175 g) almond milk

2.8 ounces (80 g) 70 percent chocolate

1⁄2 cup (120 g) (4.2oz) sunflower oil

FOR THE CREAM

3 cups (660 g) (23oz) creamy cheese

2⁄3 cup (85 g) (3oz) toffee

3 tbsp (45 ml) anise

FOR THE FLAKES

3.5 ounces (100 g) 70 percent chocolate

1 sheet of parchment paper or PVC

FOR THE DECORATION

Anise and caramel cream Toffee

70 percent chocolate flakes

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg

METHOD

Combine the dry ingredients in a mixing bowl. Melt the chocolate and oil in a separate bowl. In a mixing bowl, combine the flour, almond milk, chocolate, oil, and vanilla extract. Beat well and fill each cupcake liner halfway with this batter. Bake for approximately 22 minutes at 355° F (180° C), then cool for 2 hours.

To make the cream, combine anise and toffee in a mixing bowl and add to the creamy cheese. Mix with a spatula in a rolling motion to reduce the bubble as much as possible.

Refrigerate each cupcake for at least 4 hours after decorating with cream.

To make the flakes, melt the chocolate in a double boiler at 120° F (50° C) until smooth, then cool to 90° F (32° C). Pour it onto a piece of parchment paper and spread it thinly with a spatula. Cut 1x1-inch (3x3-cm) squares and place a weight on top to prevent warping when crystallising.

To complete the decoration, place the toffee in a pastry bag fitted with a nozzle and squeeze it into each of the cupcakes. Finally, top with a chocolate flakes.

CHOCOLATE AND WHIPPED CREAM CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 1⁄2 cups (190 g) (6.7oz) flour

3⁄4 cup (70 g) (2.5oz) cacao

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp salt

1 tsp vanilla extract

1⁄3 cup (50 g) (1.8oz) cornstarch

6.75 ounces (200 g) water

2.8 ounces (80 g) 70 percent chocolate

1 1⁄4 sticks (145 g) (5.1oz) margarine

FOR THE FILLING

Vegan cacao cream

FOR THE DECORTAION

1 1⁄2 cups (375 g) (13oz) vegetable cream

1⁄4 cup (55 g) (1.9oz) sugar

2.8 ounces (80 g) 70 percent chocolate

70 percent chocolate shortbread

NUTRITIONAL VALUES

Calories: 148kcal
Fat: 7.3g (1.4g S.Fat)
Carbs: 19.6g
Protein: 5.5g
Sugar: 89g
Sodium: 82mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, cacao, salt, and baking powder). In a separate bowl, combine the water and cornstarch. Melt the margarine and chocolate in a third bowl. Add the other two mixtures, as well as the vanilla, to the dry ingredients. Mix until the batter is smooth. Fill each cupcake liner halfway with batter. Bake at 355° F (180° C) for about 24 minutes, then set aside to cool for a couple of hours.

Melt the cacao cream in a microwave or double boiler to make the filling. Put it in a pastry bag fitted with a nozzle. Fill each cupcake with whipped cream after pricking it with a pastry bag.

To make the decoration, heat the vegetable cream and sugar in a small saucepan over low heat until it begins to boil. Pour the mixture into a mixing bowl and stir in the chocolate. Refrigerate the cream for 4 hours after it has been mixed until it is smooth and free of lumps. Whipped cream and chocolate shortbread should be used to decorate each cupcake.

MINI LEMON PLUM CAKES WITH HAZELNUT PRALINE AND CHOCOLATE

SERVES 16 MINICAKES

FOR THE MINICAKES

2 1⁄2 cups (305 g) (11oz) flour

1 cup (210 g) (7.4oz) brown sugar

1 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

1 cup (200 g) (7.1oz) lemon juice

1 lemon

1⁄2 cup (120 g) (4.2oz) sunflower oil

A dash of sesame seeds

FOR THE CRUNCHY BITS

1.25 ounces (35 g) 50 percent chocolate

3⁄4 cup (75 g) (2.6oz) wafers

3 ounces (90 g) hazelnut praline

FOR THE DECORATION

1 1⁄3 cups (320 g) (11oz) vegan cream cheese

1 cup (240 g) (8.5oz) vegetable whipping cream

5.5 ounces (160 g) crunchy hazelnut praline and 50 percent chocolate

1 tsp vanilla extract

NUTRITIONAL VALUES

Calories: 42kcal
Fat: 1.7g (1g S.Fat)
Carbs: 5.9g
Protein: 1.2g
Sugar: 2.9g
Sodium: 40mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, salt, and baking soda). Combine the lemon juice, oil, and vanilla extract in a mixing bowl. Using a wire whip, whip the batter until it is smooth and even. Grate the lemon peel and incorporate it into the lemon cake batter. Fill each mini plum cake liner with this dough and top with sesame seeds.

Bake at 355° F (180° C) for about 20 minutes, or until a toothpick inserted into the centre of each plum cake comes out clean. Place them in the freezer for at least 8 hours before removing them from the mould.

Melt the chocolate and combine it with the hazelnut praline to make the crunchy bits. Grind the wafers finely and combine them with the chocolate praline.

Combine the cream cheese and 5.5 ounces (160 g) crunchy praline. Whip the vegetable cream with the vanilla extract and fold it into the cream cheese-praline mixture. Using an electric mixer, whip the cream until it is smooth. Remove the mini plum cakes from the mould and top with crispy praline cream.

MINI CHOCOLATE PLUM CAKES WITH VANILLA CREAM AND BLACK OLIVES

SERVES 16 MINICAKES

FOR THE MINICAKES

2 1⁄2 cups (315 g) (11oz) flour

1 cup (210 g) (7.4oz) brown sugar

2 tsp baking powder

1⁄2 tsp salt

1 tsp vanilla extract

1.75 ounces (50 g) 50 percent chocolate

6.5 ounces (200 g) soy milk

1⁄3 cup (90 g) (3.2oz) sunflower oil

FOR THE DECORATION

3 cups (720 g) (25oz) creamy cheese

2 vanilla beans

Kalamata olives

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, salt, and baking powder). Chop the chocolate into irregularly shaped pieces. In a mixing bowl, combine the soy milk, oil, and vanilla extract. Using a whisk, combine the ingredients until a smooth and even batter is formed. Continue beating for 1 minute to thoroughly incorporate the chocolate into the batter. Fill each mini plum cake liner halfway with the batter.

Bake at 355° F (180° C) for about 18 minutes, or until a toothpick inserted into the centre of each plum cake comes out clean. Place them in the freezer for at least 8 hours before removing them from the mould.

Using a knife, cut the vanilla beans in half and scrape out the seeds. Combine the creamy cheese and vanilla seeds in a mixing bowl. This mixture should be used to decorate each mini plum cake. To decorate each piece, de-pit a few olives and cut them into irregular pieces.

CHOCOLATE MINI PLUM CAKES WITH PISTACHIO CREAM AND CHERRY JELLY

SERVES 16 MINICAKES

FOR THE MINICAKES

2 1⁄3 cups (295 g) (10oz) flour

1⁄4 cup (20 g) (0.71oz) cacao

1 cup (210 g) (7.4oz) brown sugar

1 1⁄2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

1.25 ounces (35 g) 70 percent chocolate

6.5 ounces (200 g) soy milk

1⁄3 cup (90 g) (3.2oz) sunflower oil

FOR THE JELLY

3⁄4 cup (200 g) (7.1oz) cherry juice

1⁄4 cup (60 g) (2.1oz) water

1⁄3 cup (60 g) (2.1oz) sugar

1 tsp (2 g) (0.07oz) agar

FOR THE DECORATION

3 cups (720 g) (25oz) creamy cheese

2 1⁄2 tbsp (40 g) (1.4oz) pistachio paste

Cherry jelly

NUTRITIONAL VALUES

Calories: 269kcal
Fat: 15.7g (5.4g S.Fat)
Carbs: 29.2g
Protein: 5.9g
Sugar: 21.8g
Sodium: 238mg

METHOD

Combine all of the dry ingredients in a mixing bowl. Chop the chocolate and combine it with the soy milk, oil, and vanilla extract. Using a whisk, combine all of the ingredients until a smooth batter is formed. Continue beating for 1 minute after adding the chocolate. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 18 minutes, or until a toothpick inserted into the centre of each plum cake comes out clean. Place them in the freezer for at least 8 hours before removing them from the mould.

Combine the water, sugar, agar, and cherry juice in a saucepan. Place over heat and, once it begins to boil, pour the mixture into a rectangular mould. Place it in the refrigerator to chill.

Blend the creamy cheese and pistachio paste until completely smooth. Decorate each mini plum cake with this cream. Cut the jelly into small pieces and decorate each piece with it.

WHITE CHOCOLATE CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 3⁄4 cups (230 g) (8.1oz) flour

3⁄4 cup (70 g) (2.5oz) cacao

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

6.5 ounces (200 g) soy milk

2⁄3 cup (130 g) (4.6oz) sunflower oil

3⁄4 cup (120 g) (4.2oz) Marcona almonds

FOR THE DECORATION

3 cups (720 g) (25oz) creamy cheese

3.5 ounces (100 g) vegan white chocolate

2 cups (200 g) (7.1oz) slivered almonds

NUTRITIONAL VALUES

Calories: 416kcal
Fat: 10.2g (2.6g S.Fat)
Carbs: 35.1g
Protein: 52.4g
Sugar: 9.6g
Sodium: 307mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, cacao, baking soda, salt, and baking powder). Chop the almonds with a knife and place them in a mixing bowl. Combine the soy milk, oil, and vanilla extract in a mixing bowl. Whip the mixture with a wire whisk. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.

To make the decoration, toast the slivered almonds in the oven at 400° F (200° C) for 8 to 15 minutes, or until golden. Allow to cool to room temperature. Fill a pastry bag with a narrow nozzle with melted white chocolate. Decorate each cupcake with a spatula and creamy cheese.

Coat in sliced almonds. Apply the chocolate to the top of the creamy cheese with a pastry bag and place in the refrigerator for 2 hours before serving.

STRAWBERRY AND CHOCOLATE CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 cups (270 g) (9.5oz) flour

1⁄3 cup (30 g) (1.1oz) cacao

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

1 1⁄2 cups (180 g) (6.3oz) strawberries 2⁄3 cup (130 g) (4.6oz) sunflower oil

3.5 ounces (100 g) 70 percent chocolate

FOR THE DECORATION

10 cups (600 g) (21oz) vegan white chocolate whipped cream

12 strawberries

3.5 ounces (100 g) 70 percent chocolate

1.75 ounces (50 g) vegan white chocolate

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, cacao, baking soda, salt, and baking powder). Strain the strawberries in a colander after crushing them. In a double boiler, melt the chocolate and combine it with the oil. To the dry ingredients, add the strawberries, oil, melted chocolate, and vanilla extract. Whip the mixture with a wire whisk.

Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.

To make the decoration, drizzle melted chocolate over the strawberries. Refrigerate the pieces for 20 minutes after placing them on a plate lined with baking parchment.

Melt white chocolate in a double boiler and draw small strips over the strawberries with a spoon. Place it in the refrigerator for 20 minutes. Top each cupcake with a glazed strawberry and a dollop of whipped cream.

CHOCOLATE AND LIMONCELLO CHEESECAKE CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 3⁄4 cups (200 g) (7.1oz) digestive biscuits

1 stick (100 g) (3.5oz) margarine

1 1⁄3 cups (300 g) (11oz) vegan cream cheese

2 tbsp (15 g) (0.53oz) wheat flour

1⁄2 cup (90 g) (3.2oz)sugar

1 tsp cinnamon

2 1⁄2 tbsp (40 g) (1.4oz) vegetable cream

1 tsp vanilla extract

1⁄3 cup (45 g) (1.6oz) cornstarch

1⁄2 cup (100 g) (3.5oz) water

2 tbsp (10 g) (0.35oz) cacao

FOR THE DECORATION

3⁄4 cup (200 g) (7.1oz) whipping cream

3 ounces (80 g) 70 percent chocolate

1⁄2 cup (120 g) (4.2oz) limoncello Chocolate glaze

NUTRITIONAL VALUES

Calories: 292kcal
Fat: 12.1g (1.2g S.Fat)
Carbs: 41.9g
Protein: 9.2g
Sugar: 12.5g
Sodium: 150mg

METHOD

Crush the biscuits and combine them with the margarine and cinnamon. Distribute this mixture evenly among the moulds. Combine the flour and sugar. Gradually stir in the cream cheese (previously beaten). Combine the cornstarch, water, vanilla extract, and cream in a mixing bowl. Continue beating after gradually adding this mixture to the cheese.

Separate the batter into two parts. Add cacao powder to one-half of the batter, making sure there are no lumps, using a sieve.

Fill each cupcake liner halfway with the combined dough from the two halves.

In a water bath, bake for 1 hour at 300° F (150° C). Refrigerate them for 3 hours before removing them from the mould. Melt the chocolate in a double boiler, then whisk in the limoncello to make a smooth and even ganache.

Whip the cream, then fold in the limoncello ganache. Stir with a spatula until the cream is thoroughly combined. Add a few drops of chocolate glaze to each cupcake and decorate with limoncello cream.

GERMAN CHOCOLATE CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 3⁄4 cups (230 g) (8.1oz) flour

1 cup (70 g) (2.5oz) cacao

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

6.5 ounces (220 g) soy milk

1⁄2 cup (100 g) (3.5oz) sunflower oil

FOR THE FILLING

1 cup (200 g) (7.1oz) brown sugar

1 cup (200 g) (7.1oz) vegetable cream

1⁄4 stick (30 g) (1.1oz) margarine

5 ounces (140 g) grated coconut

1 1⁄3 cups (200 g) (7.1oz) walnuts

FOR THE DECORATIONS

3⁄4 cup (200 g) (7.1oz) vegetable cream

7 ounces (200 g) (7.1oz) 70 percent chocolate

3⁄4 cup (200 g) (7.1oz) vegetable whipping cream to place on top

NUTRITIONAL VALUES

Calories: 353kcal
Fat: 22.5g (4.4g S.Fat)
Carbs: 42.4g
Protein: 4.2g
Sugar: 22.7g
Sodium: 188mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, cacao, baking soda, salt, and baking powder). Combine the soy milk, oil, and vanilla extract in a mixing bowl. Whip the mixture with a wire whisk. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Keep in a cool place for at least 8 hours.

To begin making the filling, finely chop the walnuts with a knife. Make a dry paste with the cream, brown sugar, margarine, coconut, and chopped walnuts. Refrigerate it for at least 2 hours. Cut the cupcakes in half horizontally and spread the filling inside. Refrigerate for one hour after joining both sides.

Boil 3/4 cup (200 g) cream to decorate the cupcakes. Pour the hot cream over the chocolate in a mixing bowl. To make a smooth ganache, whisk all of the ingredients together. Whip the remaining 3/4 cup (200 g) cream and fold it into the ganache until it has the consistency of mousse. Form a quenelle of creamy chocolate mousse with a hot spoon and place it on top of each cupcake.

CHOCOLATE AND PASSION FRUIT CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPACKES

1 3⁄4 cups (230 g) (8.1oz) flour

1 cup (70 g) (2.5oz) cacao

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

6.75 ounces (200 g) water

1⁄2 cup (110 g) (3.9oz) sunflower oil

1 ounce (30 g) 70 percent chocolate

FOR THE DECORATION

1⁄2 cup (100 g) (3.5oz) vegetable cream

1⁄4 cup (50 g) (1.8oz) passion fruit juice or pulp

5 ounces (146 g) 70 percent chocolate

2⁄3 cup (150 g) (5.3oz) vegetable whipping cream

1⁄2 cup (100 g) (3.5oz) water

1⁄2 cup (100 g) (3.5oz) sugar

1 lemon

NUTRITIONAL VALUES

Calories: 432kcal
Fat: 14.5g (4g S.Fat)
Carbs: 28.9g
Protein: 52.4g
Sugar: 10.3g
Sodium: 233mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, cacao, baking soda, salt, and baking powder). In a double boiler, melt the chocolate and combine it with the oil. Combine the water, chocolate mixture, and vanilla extract in a mixing bowl. Whip the mixture with a wire whisk. Fill each cupcake liner halfway with this batter.

Bake at 355° F (180° C) for about 25 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Keep in a cool place for at least 8 hours.

Cut the lemon peel into thin strips to make the decoration. Bring the water and sugar to a boil, then add the lemon strips and leave to crystallise for 20 minutes over low heat. Remove from the heat and set aside to cool to room temperature. 1/2 cup (100 g) cream with passion fruit, boiled Pour the chocolate over the cream and fruit mixture in a bowl. To make a smooth ganache, whisk all the ingredients together. Whip and combine 2/3 cup (150 g) whipping cream with the ganache until it resembles mousse. Mousse and candied lemon strips should be used to decorate each cupcake.

VANILLA AND WHITE CHOCOLATE CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 2⁄3 cups (200 g) (7.1oz) flour

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

3⁄4 cup (180 g) (6.3oz) soy milk

3⁄4 cup (105 g) (3.7oz) cornstarch

1⁄2 cup (110 g) (3.9oz) sunflower oil

3.5 ounces (100 g) (3.5oz) vegan white chocolate

FOR THE RUM TOPPING

1⁄2 cup (100 g) (3.5oz) water

1⁄3 cup (70 g) (2.5oz) rum

1⁄2 cup (100 g) (3.5oz) sugar

1 vanilla pod

FOR THE DECORATION

10 cups (600 g) (21oz) vegan white chocolate whipped cream

Vanilla powder

3.5 ounces (100 g) vegan white chocolate

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg

METHOD

Combine the dry ingredients in a mixing bowl. Chop the chocolate into 3/8 inch (1 cm) wide cubes. In a separate bowl, combine the cornstarch, milk, oil, and vanilla extract.

Using a whisk, combine all of the ingredients. Stir in the chocolate. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 26 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.

Heat the water, rum, and sugar together to make the rum topping. Cut the vanilla bean in half, remove the seeds, and add them to the saucepan with the pod. Cook until the mixture begins to boil, then strain. Cut the cupcake tops and soak them in rum. Place them in the fridge for 1 hour.

Melt the chocolate in a double boiler and pour it over a sheet of parchment paper to make the decoration. Refrigerate it for 10 minutes before cutting it into pieces. Put it in the fridge for 30 minutes. Whipped cream, vanilla powder, and a piece of white chocolate should be used to decorate each cupcake.

CHOCOLATE BLUEBERRY ICE CREAM CUPS

SERVES 6 PORTIONS

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

2 tbsp extra virgin coconut oil

1 tbsp maple syrup or another sweetener

1⁄4 tsp vanilla extract

1⁄2 cup fresh blueberries

FOR THE CHOCOLATE TOPPING

2 tbsp raw cacao butter

2 tbsp extra virgin coconut oil

2 tbsp coconut palm syrup or another sweetener

3 to 4 tbsp raw cacao powder

1⁄2 tsp vanilla extract

Pinch of sea salt

NUTRITIONAL VALUES

Calories: 193kcal
Fat: 8.4g (0.9g S.Fat)
Carbs: 24.6g
Protein: 6.9g
Sugar: 1.9g
Sodium: 171mg

METHOD

Scoop the thick white cream from the can of coconut milk into a blender. Blend in the coconut oil, maple syrup, and vanilla extract until smooth. If desired, add more maple syrup or vanilla extract. Fill silicone muffin cups halfway with batter, then top with blueberries, leaving some room for the chocolate topping. While you make the chocolate topping, place the cups in the freezer.

In a small saucepan over medium-low heat, melt the cacao butter and coconut oil. Take the pan off the heat and whisk in the coconut syrup, raw cacao powder, vanilla extract, and sea salt.

Remove the muffin cups from the freezer, top with the chocolate topping, and place them back in the freezer. Freeze for 2 to 4 hours, or until completely solid. Remove the silicone cups, serve, and enjoy!

CHOCO BANANAS

SERVES 6 PORTIONS

3 ripe but firm bananas

1⁄2 cup (120 ml) toppings of your choice: dried pomegranate seeds, chopped pistachios and almonds, desiccated coconut, raw cacao nibs, etc.

FOR THE CHOCOLATE GLAZE

1⁄2 cup (120 ml) raw cacao butter

2 tbsp extra virgin coconut oil

3 tbsp maple syrup or another sweetener

5 tbsp raw cacao powder or unsweetened cocoa powde

NUTRITIONAL VALUES

Calories: 235kcal
Fat: 12.1g (9.4g S.Fat)
Carbs: 33.9g
Protein: 3g
Sugar: 18.4g
Sodium: 57mg

METHOD

Bananas should be cut in half crosswise. Place them in the freezer on parchment paper with ice pop sticks down the center (to avoid sticking). Choose your favorite toppings and arrange them on plates while they harden.

Melt the cacao butter and coconut oil in a small saucepan over medium-low heat to make the chocolate glaze. Remove from the heat, then whisk in the maple syrup and cacao powder to make a smooth sauce. If desired, taste and add more sweetener or cacao. Fill a bowl or cup halfway with water.

Remove the frozen bananas from the freezer. Dip the bananas one at a time into the chocolate glaze and quickly roll them in the desired toppings. Return the bananas to the parchment paper and place in the freezer for a few minutes to set the glaze (if you like a thicker glaze, dip them again after the first layer sets).

Serve and enjoy!

RECIPE NOTES

For the glazing, you can also use your favourite raw chocolate or a good-quality dark chocolate—just melt it and you're ready to dip and decorate!

CHOCOLATE-VANILLA TIRAMISU

SERVES 4 PORTIONS

1⁄4 cup (60 g/2 oz) soy milk

1⁄4 cup (25 g/0.88 oz) tapioca starch

1⁄4 cup (74 g/2.6 oz) brown rice syrup

1⁄4 cup (54 g/1.9 oz) light brown sugar

1 tsp (4 g/0.14 oz) vanilla extract

1⁄8 tsp (0.37 g/0.01 oz) kosher salt

1 cup (232 g/8 oz) whippable soy topping, such as Soya Too

16 (160 g/5.6 oz) store-bought vegan shortbread cookies (I use Zest Brand Shortbread Sandies. See Vegan Ingredient Sources)

2 tbsp plus 2 tsp (11 g/0.4 oz) grated vegan dark chocolate, such as Callebaut

NUTRITIONAL VALUES

Calories: 642kcal
Fat: 22.7g (7.7g S.Fat)
Carbs: 109.4g
Protein: 5.5g
Sugar: 32.7g
Sodium: 358mg

METHOD

In a small saucepan, whisk together the soy milk and tapioca starch until combined and free of lumps. Incorporate the brown rice syrup, brown sugar, and vanilla extract. Cook, whisking constantly, over medium heat until the mixture thickens significantly, about 2 minutes. Remove the pan from the heat and add the salt, whisking constantly. Set aside for 15 minutes to cool.

Whip the soy topping to medium peaks with an electric stand or handheld mixer on high speed. Whisk the cooled brown sugar mixture vigorously to smooth it out, then whisk it into the whipped soy topping until just combined.

2 vegan cookies, crumbled into chunks, arranged in the bottom of a parfait glass Spoon about 12 cup of the tiramisu cream on top, followed by 1 tsp of grated chocolate. Repeat the layering with crumbled shortbread, cream, and chocolate. Repeat this process until you have 4 parfaits. Refrigerate for a minimum of 4 hours before serving.

RECIPE NOTES

To keep the chocolate from melting as you work, place it in the freezer for 10 minutes before grating it (the heat from your hands can melt chocolate easily when you handle it directly).

VEGAN CHOCOLATE CHIP COOKIES

SERVES 60 COOKIES

2 1⁄4 cups (288 g/10.15 oz) unbleached all-purpose flour

1 tsp (5 g/0.17 oz) baking soda

1⁄2 tsp (1.5 g/0.05 oz) kosher salt

1 cup (202 g/7.1 oz) vegan butter spread

3⁄4 cup (120 g/4.2 oz) turbinado sugar

3⁄4 cup (162 g/5.7 oz) organic light brown sugar

1 tbsp (12 g/0.42 oz) egg replacer mixed with

1⁄4 cup (60 g/2.1 oz) warm water

1 tsp (4 g/0.14 oz) vanilla extract

1 1⁄2 cups (255 g/9 oz) vegan semisweet chocolate morsels

NUTRITIONAL VALUES

Calories: 160kcal
Fat: 8.9g (5.9g S.Fat)
Carbs: 18.2g
Protein: 4g
Sugar: 11.3g
Sodium: 153mg

METHOD

Preheat the oven to 180°C/350°F.

Sift together the flour and baking soda in a medium mixing bowl. Set aside after whisking in the salt.

Cream the butter spread with the sugars in the bowl of an electric mixer fitted with the paddle attachment on high speed until light, about 2 minutes. Add the egg replacer and water mixture, as well as the vanilla, and mix on medium speed until smooth, stopping to scrape down the sides of the bowl as needed with a rubber spatula. Reduce the speed to low and gradually add the flour mixture, mixing just until combined. Mix in the chocolate morsels until they are evenly distributed.

Drop the dough by tablespoonfuls onto an ungreased baking sheet and bake for 9 to 12 minutes, or until the edges are lightly browned. Cool for 5 minutes on the sheet on a wire rack, then transfer the cookies to the wire rack to cool completely.

COCONUT CHOCOLATE PECAN BARS

SERVES 24 BARS

FOR THE ALMOND CRUST

1 3⁄4 cups (165 g/5.8 oz) almond flour

1⁄3 cup (41 g/1.4 oz) organic whole wheat spelt flour

Pinch of kosher salt

1⁄3 cup (98 g/3.5 oz) maple syrup

1⁄3 cup (74 g/2.6 oz) liquid coconut oil

FOR THE COCONUT FILLING

One 14-ounce (397-g) can coconut milk (regular or lite)

2⁄3 cup (102 g/3.6 oz) Sucanat

1 tbsp (12 g/0.42 oz) vanilla extract

1 1⁄2 cups (255 g/9 oz) vegan semisweet chocolate morsels

2 cups (180 g/6.3 oz) unsweetened desiccated coconut

1 cup (100 g/3.5 oz) pecans, chopped

NUTRITIONAL VALUES

Calories: 193kcal
Fat: 11.2g (2.1g S.Fat)
Carbs: 19g
Protein: 5.7g
Sugar: 8g Sodium: 69mg

METHOD

MAKE THE CRUST:
Preheat the oven to 180°C/350°F. Coat the bottom and sides of a 9-by-13-inch baking pan with non-stick cooking spray.

In a medium mixing bowl, combine the almond flour, spelt flour, and salt. In a small bowl or glass measuring cup, combine the maple syrup and coconut oil, then fold the liquids into the flour mixture until combined. Press the almond mixture into the bottom of the prepared pan, completely covering it. 8 to 10 minutes, or until lightly browned While you make the filling, cool the crust in the pan on a wire rack. Keep the oven on.

MAKE THE FILLING:
In a medium saucepan over medium heat, combine the coconut milk and Sucanat and bring to a simmer. Reduce the heat to medium-low and continue to whisk occasionally for about 10 minutes, or until slightly thickened. Remove the pan from the heat and set aside for 5 minutes to cool.

Incorporate the vanilla extract into the coconut milk mixture. Sprinkle the chocolate morsels over the crust, followed by the coconut and pecans. Pour the coconut milk mixture on top slowly. Bake for 20 to 25 minutes, or until the bars are golden brown and bubbly. Allow the bars to cool completely in the pan on a wire rack. Refrigerate the bars for at least 3 hours, preferably overnight, before cutting into squares and serving.

RECIPE NOTES

Unsweetened desiccated coconut is not the same as shredded coconut. Desiccated coconut is shredded, dried, and ground into a fine flake. It is widely available online, as well as in many health food stores and supermarkets.

RASPBERRY & CHOCOLATE “WINDMILL”

SERVES A 9 1/2 INCH (24CM) TART / 12 PIECES/u>

FOR THE DOUGH

3 1/2 cups (450 g) all-purpose flour, plus, extra for dusting

3 tsp. cocoa powder

Pinch of sea salt

1/2 tsp. finely grated zest of 1 unwaxed lemon

1 cup (180 g) granulated sugar

1/3 cup (70 g) soft vegan margarine, plus, more for the pan

1 cup (220ml) soy milk, or other plant- based milk

3/4 oz. (20 g) fresh yeast

FOR THE CUSTARD

1 2/3 cups (380ml) soy milk, or other plant-based milk

1/4 cup (50 g) granulated sugar

3 oz. (75 g) Package of vegan vanilla Custard powder

FOR THE FILLING

2oz. (60 g) vegan dark chocolate

2 cups (250 g) raspberries

2 1/2 tbsp. cornflour

2 1/2 tbsp. confectioner’s sugar

FOR THE DECORATION (OPTIONAL)

1 3/4 oz. (50 g) vegan dark chocolate

1 tsp. coconut oil

1/2 cup (50 g) raspberries

SPECIAL EQUIPMENT
9 1/2 in (24cm) springform pan

NUTRITIONAL VALUES

Calories: 428kcal
Fat: 9.9g (3.3g S.Fat)
Carbs: 75.5g
Protein: 7.6g
Sugar: 31g
Sodium: 109mg

METHOD

To make the dough, whisk together the flour, cocoa powder, salt, lemon zest, and half of the sugar in a mixing bowl. Using your fingers, rub in blobs of margarine. Make a dip in the middle of the mixture. In a small saucepan, warm the soy milk, then pour it into the dip and crumble in the yeast. Sprinkle the remaining sugar over the milk and yeast mixture, followed by a light dusting of flour. Allow this starter mix to rise in a warm place for about 10 minutes, covered. Stir once more and knead for 10 minutes, or until the dough is smooth. Allow to rise in a warm place for 40 minutes, covered.

Meanwhile, make the custard by bringing half of the soy milk and the sugar to a boil in a saucepan over high heat. In a separate bowl, whisk together the custard powder and the remaining milk until smooth. Remove the pan from the heat as soon as the milk begins to boil and add the custard powder and milk mixture, stirring constantly. Return the pan to the heat and bring everything back to a boil, stirring constantly. Allow to cool after removing from the heat. To avoid the formation of a skin, give it a good stir every now and then.

Grease a 91/2-inch (24-cm) springform pan with cooking spray. Chop the chocolate for the filling coarsely. Roll out the dough on a floured surface to make a rectangle about 16 12in (40 30cm). Spread the vanilla custard over the dough, followed by the chocolate chunks and raspberries. Sift the cornflour and confectioner's sugar together.

Preheat the oven to 180°C/350°F. Cut the dough slab into 11/2in (4cm) wide strips. Place one of the strips in the centre of the pan, rolled into a snail shape. Arrange the remaining strips around it in a spiral toward the pan's edge. Bake for 40–45 minutes in the centre of the oven. After 15 minutes, cover with a sheet of parchment paper if it appears too dark. Remove from the oven and cool on a wire rack.

If using, chop the chocolate and melt it with the coconut oil in an ovenproof bowl suspended over a saucepan of simmering water. Stir everything together thoroughly. Using the melted chocolate and raspberries, decorate the cake.

CHOCOLATE AND PEANUT CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 3⁄4 cups (230 g) (8.1oz) flour

3⁄4 cup (70 g) (2.5oz) cacao

1 cup (220 g) (7.8oz) sugar

1 tsp baking powder

1 tsp baking soda

1⁄2 tsp salt

2 tsp vanilla extract

6.5 ounces (200 g) soy milk

3⁄4 cup (160 g) (5.6oz) sunflower oil

1⁄3 cup (50 g) (1.8oz) salted peanuts

FOR THE CREAM

1 3⁄4 cups (420 g) (15oz) vegetable whipping cream

1⁄4 stick (30 g) (1.1oz) margarine

1⁄3 cup (100 g) (3.5oz) peanut butter

FOR THE DECORATION

Peanut butter

Sparkling chocolate icing

Vegan cacao cream

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, cacao, sugar, baking soda, salt, and baking powder). Salted peanuts, chopped Combine the soy milk, oil, and vanilla extract in a mixing bowl. Whip the mixture with a wire whisk. Continue to beat in the chopped peanuts until you have a smooth batter.

Fill each cupcake liner halfway with batter. Bake at 355° F (180° C) for about 25 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.

To make the cream, melt the margarine and peanut butter in a microwave or double boiler and thoroughly mix them together. Whip the vegetable cream, then fold it into the mixture with a spatula.

Decorate each cupcake with the cream in a pastry bag fitted with a round tip. Place the decorated cupcake in the freezer to keep it cool. Melt the glaze and drizzle it over each cupcake. Melt the chocolate cream, then spoon it into a pastry bag fitted with a fine nozzle and use it to decorate each cupcake. Thaw the cupcakes in the refrigerator for 2 hours before serving.

CHOCOLATE CHIP COOKIES

SERVES ABOUT SIXTY 2 1/2-INCH COOKIES

21⁄4 cups all-purpose flour

1 tbsp cornstarch or arrowroot

1 tsp baking soda

3⁄4 tsp salt

1 cup vegan margarine

3⁄4 cup brown sugar

3⁄4 cup sugar

1⁄4 cup water

1 tbsp pure vanilla extract

1 1⁄2 cups semisweet chocolate chips (dairy-free)

1 cup chopped pecans, optional

NUTRITIONAL VALUES

Calories: 193kcal
Fat: 8.4g (0.9g S.Fat)
Carbs: 24.6g
Protein: 6.9g
Sugar: 1.9g
Sodium: 171mg

METHOD

Preheat the oven to 180°C/350°F. Line 2 or 3 large baking sheets with parchment paper or Silpat.

In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.

Using a stand or hand mixer, cream together the margarine, brown sugar, sugar, water, and vanilla extract until smooth. Slowly incorporate the flour mixture. Add the chocolate chips and pecans after the flour mixture has been thoroughly combined. Scoop 1 rounded tbsp of dough at a time onto prepared baking sheets, leaving about 2 inches between scoops. Bake for 10–12 minutes, or until the edges are golden brown. Allow to cool on the pan before serving.

RECIPE NOTES

Cookie dough can be made ahead of time and refrigerated for up to a week or frozen for up to a month.

CHOCOLATE PEANUT BUTTER FUDGE

SERVES 16 2-INCH SQUARES

FOR THE SHORTBREAD:

1⁄2 cup vegan margarine

1 1⁄2 cups all-purpose flour

1⁄3 cup sugar

1⁄4 tsp salt

FOR THE FILLING:

1⁄3 cup brown sugar

1⁄4 cup sugar

4 tbsp vegan margarine

1⁄4 cup agave

2 tbsp soy, almond, or rice milk

2 cup pecans, toasted and roughly chopped

1 tsp pure vanilla extract

NUTRITIONAL VALUES

Calories: 249kcal
Fat: 7.4g (1.1g S.Fat)
Carbs: 40.7g
Protein: 4.7g
Sugar: 7.6g
Sodium: 104mg

METHOD

To make the shortbread:
Preheat the oven to 180°C/350°F. Line an 8-inch square baking pan with parchment paper that is long enough to overhang the edges.

In a food processor, combine margarine, flour, sugar, and salt until crumbly. Bake for 25 minutes after pressing firmly into the prepared pan. Remove from oven and set aside to cool.

To make the filling:
Bring brown sugar, sugar, margarine, agave, and non- dairy milk to a boil in a medium saucepan. Reduce the heat to low and allow to simmer for 5 minutes. Remove from the heat and stir in the pecans and vanilla extract. Spread the filling over the shortbread crust. Allow to cool completely before chilling in the refrigerator for 8 hours or overnight, until the filling has set.

When the bars have chilled and set, lift the parchment paper to release them from the pan and unmould them. Cut the dough into 2-inch squares with a sharp knife.

RECIPE NOTES

Before serving, the bar cookies should be chilled in the refrigerator for 8 hours or overnight.