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 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.

PEANUT BUTTER OATMEAL COOKIES

SERVES 30 COOKIES

1 cup unbleached all-purpose flour (or gluten-free flour blend, soy- free if necessary)

1 cup rolled oats (certified gluten- free if necessary)

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. salt

1/2 tsp. xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)

1/4 tsp. ground nutmeg

1 cup unsalted, unsweetened natural peanut butter

1/2 cup maple syrup

1/3 cup unsweetened applesauce (or mashed banana)

1/4 cup coconut oil, melted

1/4 cup coconut sugar, optional

1 tsp. vanilla extract

Optional add-ins: 1/2 cup raisins, chopped peanuts, and/or vegan chocolate chips

NUTRITIONAL VALUES

Calories: 107kcal
Fat: 6.3g (2g S.Fat)
Carbs: 10.5g
Protein: 2.7g
Sugar: 4g
Sodium: 99mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Line two baking sheets with parchment paper or silicone baking mats.

In a large mixing bowl, combine the flour, oats, baking soda, cinnamon, salt, xanthan gum (if using), and nutmeg until well combined.

Combine the peanut butter, maple syrup, applesauce, coconut oil, coconut sugar (if using), and vanilla in a medium mixing bowl. Stir everything together until it's smooth.

Stir together the wet and dry ingredients until well combined. If you're using add-ins, make sure to fold them in.

Scoop a heaping tablespoon of dough from the bowl, roll it into a perfect ball in your hands, and place it on the baking sheet. Repeat with the rest of the dough, spacing the balls 1 1/2 inches apart. Flatten each ball slightly with your fingers.

Bake for 10 to 12 minutes, or until the bottom is firm and slightly golden. Allow the cookies to cool for 5 minutes on the baking sheets before transferring them to a cooling rack. Allow to cool completely before serving. The cookies will keep for 3 to 4 days in an airtight container (in the fridge if the weather is warm).