APRICOT PISTACHIO CHOCOLATE BARK
APRICOT PISTACHIO CHOCOLATE BARK
SERVES 10 TO 12 PORTIONS
2 1/2 cups vegan dark chocolate chunks (or chips; soy-free if necessary)
2 tsp. coconut oil
1/3cup roughly chopped pistachios
Heaping 1/2 cup chopped dried apricots
Flaked sea salt
NUTRITIONAL VALUES
Calories: 64kcal
Fat: 1.9g (1.1g S.Fat)
Carbs: 11.9g
Protein: 1.9g
Sugar: 6.4g
Sodium: 69mg
METHOD
Use parchment paper or a silicone baking mat to line a baking sheet. If possible, use binder clips to secure the paper's edges to the sheet's rim. This will keep it in place while you spread the chocolate.
Melt the chocolate and coconut oil in a double boiler or a heatproof bowl on top of a pot of boiling water until smooth, stirring frequently.
Pour the chocolate onto the prepared baking sheet and spread it with a silicone spatula until it's about 1/4 inch (6 mm) thick. Sprinkle the pistachios and apricots on top, followed by the salt. Refrigerate for 1 hour, or until thoroughly chilled.
Break the bark into small pieces and store them in cellophane bags tied with string or in a cute box. Keep it in a cool, dry place.
Melt the chocolate and coconut oil in a double boiler or a heatproof bowl on top of a pot of boiling water until smooth, stirring frequently.
Pour the chocolate onto the prepared baking sheet and spread it with a silicone spatula until it's about 1/4 inch (6 mm) thick. Sprinkle the pistachios and apricots on top, followed by the salt. Refrigerate for 1 hour, or until thoroughly chilled.
Break the bark into small pieces and store them in cellophane bags tied with string or in a cute box. Keep it in a cool, dry place.
VARIATIONS
Of course, you can experiment with different dried
fruits and/or nuts in this bark. Simply use the same amounts as listed and you'll be fine.
Use shelled sunflower seeds or pepitas instead of nuts for a nut-free alternative (pumpkin seeds).
Use shelled sunflower seeds or pepitas instead of nuts for a nut-free alternative (pumpkin seeds).
RECIPE NOTES
To make this bark truly stand out, use high-quality,
cacao-rich chocolate.
MINI SALTED CHOCOLATE CARAMEL PRETZEL TARTS
MINI SALTED CHOCOLATE CARAMEL PRETZEL TARTS
SERVES 2 PORTIONS
Vegan cooking spray (soy-free if necessary)
PRETZEL CRUST
1 heaping cup broken pretzels (gluten-free if necessary)
2 tbsp. coconut sugar (or brown sugar)
1/3cup oat flour (certified gluten- free if necessary)
3 1/2 tbsp. vegan butter (soy-free if necessary)
NUTRITIONAL VALUES
Calories: 524kcal
Fat: 10.6g (3.1g S.Fat)
Carbs: 85g
Protein: 36g
Sugar: 34g
Sodium: 897mg
METHOD
Preheat the oven to 350°F (180°C, or gas mark 4). Lightly spray two 41/2-inch tart pans with cooking spray.
To make the crust: In a food processor, combine the pretzels, sugar, and oat flour to make a coarse flour. Transfer to a large mixing bowl and cut in the butter until the dough is crumbly and holds together when squeezed.
Divide the dough evenly between the two tart pans, pressing it into the bottom and up the sides. Bake for 12 minutes, or until the top is dark golden brown. Allow the pans to cool completely on a cooling rack.
To make the caramel: In a food processor, combine all of the ingredients. Blend until smooth. Refrigerate for 30 minutes after dividing the mixture between the two crusts.
To make the ganache: In a heatproof bowl, place the chocolate. Bring the coconut milk to a boil over medium heat, then remove from the heat and immediately pour over the chocolate. Allow it to rest for a few minutes before stirring gently until smooth. Add the coconut oil and mix well. Pour the ganache over the tarts and evenly distribute it. If desired, sprinkle the tops with flaked sea salt.
Refrigerate the tarts for at least 1 to 2 hours, or until the chocolate is firm. Refrigerate until ready to serve. Refrigerate leftovers in airtight containers for 2 to 3 days.
To make the crust: In a food processor, combine the pretzels, sugar, and oat flour to make a coarse flour. Transfer to a large mixing bowl and cut in the butter until the dough is crumbly and holds together when squeezed.
Divide the dough evenly between the two tart pans, pressing it into the bottom and up the sides. Bake for 12 minutes, or until the top is dark golden brown. Allow the pans to cool completely on a cooling rack.
To make the caramel: In a food processor, combine all of the ingredients. Blend until smooth. Refrigerate for 30 minutes after dividing the mixture between the two crusts.
To make the ganache: In a heatproof bowl, place the chocolate. Bring the coconut milk to a boil over medium heat, then remove from the heat and immediately pour over the chocolate. Allow it to rest for a few minutes before stirring gently until smooth. Add the coconut oil and mix well. Pour the ganache over the tarts and evenly distribute it. If desired, sprinkle the tops with flaked sea salt.
Refrigerate the tarts for at least 1 to 2 hours, or until the chocolate is firm. Refrigerate until ready to serve. Refrigerate leftovers in airtight containers for 2 to 3 days.
CHOCOLATE-PEANUT BUTTER TRUFFLES
CHOCOLATE-PEANUT BUTTER TRUFFLES
SERVES 10 TO 12 TRUFFLES
1/2 cup unsalted, unsweetened natural peanut butter
1/4 cup oat flour (certified gluten- free if necessary)
2 1/2 tbsp. powdered sugar (or xylitol)
Pinch of salt (exclude if using salted peanut butter)
1 cup vegan chocolate chips (or chopped vegan chocolate)
1 tsp. coconut oil
Chopped peanuts, optional
Flaked sea salt, optional
NUTRITIONAL VALUES
Calories: 128kcal
Fat: 8.7g (2.6g S.Fat)
Carbs: 10.1g
Protein: 3.9g
Sugar: 6.8g
Sodium: 79mg
METHOD
n a medium mixing bowl, combine the peanut butter, oat flour, sugar, and salt with a fork (if using). Place the bowl in the freezer for 20 minutes, or until firm.
Use parchment paper or a silicone baking mat to line a baking sheet. Take the frozen peanut butter mixture out of the freezer. Scoop up 1 tbsp. and roll it into a ball with your hands. Place the ball on the baking sheet that has been prepared. Rep with the rest of the peanut butter mixture. Place the sheet in the freezer for at least 15 minutes while you melt the chocolate. If you don't intend to coat them with chocolate right away, place the sheet in the refrigerator for at least 30 minutes.
Melt the chocolate and coconut oil together in a double boiler or heatproof bowl set over a pot of boiling water, stirring frequently, until completely smooth. Take the pan off the heat.
Take the peanut butter balls out of the freezer. Scoop up a ball with a fork and dunk it in the melted chocolate. Roll it around to completely cover it, then lift it out and drain off the excess chocolate with a spoon. Return the truffle to the baking sheet. Rep with the rest of the balls. Sprinkle with chopped peanuts and/or flaked sea salt on top (if using).
Return the baking sheet to the refrigerator and chill for 15 to 20 minutes, or until completely set, or until ready to serve. The truffles will keep in the fridge for 4 to 5 days if stored in an airtight container.
Use parchment paper or a silicone baking mat to line a baking sheet. Take the frozen peanut butter mixture out of the freezer. Scoop up 1 tbsp. and roll it into a ball with your hands. Place the ball on the baking sheet that has been prepared. Rep with the rest of the peanut butter mixture. Place the sheet in the freezer for at least 15 minutes while you melt the chocolate. If you don't intend to coat them with chocolate right away, place the sheet in the refrigerator for at least 30 minutes.
Melt the chocolate and coconut oil together in a double boiler or heatproof bowl set over a pot of boiling water, stirring frequently, until completely smooth. Take the pan off the heat.
Take the peanut butter balls out of the freezer. Scoop up a ball with a fork and dunk it in the melted chocolate. Roll it around to completely cover it, then lift it out and drain off the excess chocolate with a spoon. Return the truffle to the baking sheet. Rep with the rest of the balls. Sprinkle with chopped peanuts and/or flaked sea salt on top (if using).
Return the baking sheet to the refrigerator and chill for 15 to 20 minutes, or until completely set, or until ready to serve. The truffles will keep in the fridge for 4 to 5 days if stored in an airtight container.
RECIPE NOTES
f your peanut butter is too runny, thicken it with 1 tbsp
oat flour and 1 1/2 tsp powdered sugar or xylitol.
BAKED CHOCOLATE DONUTS
BAKED CHOCOLATE DONUTS
SERVES 14 DONUTS
FOR THE DONUTS:
1⁄2 cups all-purpose flour
1 cup sugar
3 tbsp unsweetened cocoa powder
2 tsp instant espresso powder
2 tsp baking soda
1 tsp salt
11⁄4 cup soy, almond, or rice milk
1⁄4 cup canola oil
1⁄4 cup white or apple-cider vinegar
1 tsp pure vanilla extract
NUTRITIONAL VALUES
Calories: 278kcal
Fat: 15.5g (9.7 S.Fat)
Carbs: 35.8g
Protein: 1.8g
Sugar: 23.3g
Sodium: 376mg
METHOD
To make the Donuts:
Preheat the oven to 190°C/375°F. Lightly grease two doughnut pans.
In a large mixing bowl, combine the flour, sugar, cocoa powder, espresso powder, baking soda, and salt. In a medium mixing bowl, combine non-dairy milk, oil, vinegar, and vanilla extract. Whisk the wet ingredients into the dry ingredients until just combined. Avoid overmixing. The batter will be extremely sticky.
Pipe the batter into the prepared doughnut pans with a pastry bag or plastic bag with a cut tip and bake for 10 to 12 minutes. Remove the baking sheets from the oven and set aside for 5 minutes before unmoulding.
To make the glaze: Melt chocolate chips and non-dairy milk together in a double boiler or microwave. Mix in the powdered sugar until smooth. Allow for 5 to 10 minutes to allow the glaze to thicken and any powdered sugar clumps to dissolve.
To assemble the Donuts: Coat the tops of the doughnuts with the glaze. To give the doughnut a nice finish and prevent dripping, twist it as you remove it from the glaze. Sprinkle the topping over the glaze right away and set aside to set.
In a large mixing bowl, combine the flour, sugar, cocoa powder, espresso powder, baking soda, and salt. In a medium mixing bowl, combine non-dairy milk, oil, vinegar, and vanilla extract. Whisk the wet ingredients into the dry ingredients until just combined. Avoid overmixing. The batter will be extremely sticky.
Pipe the batter into the prepared doughnut pans with a pastry bag or plastic bag with a cut tip and bake for 10 to 12 minutes. Remove the baking sheets from the oven and set aside for 5 minutes before unmoulding.
To make the glaze: Melt chocolate chips and non-dairy milk together in a double boiler or microwave. Mix in the powdered sugar until smooth. Allow for 5 to 10 minutes to allow the glaze to thicken and any powdered sugar clumps to dissolve.
To assemble the Donuts: Coat the tops of the doughnuts with the glaze. To give the doughnut a nice finish and prevent dripping, twist it as you remove it from the glaze. Sprinkle the topping over the glaze right away and set aside to set.
CHOCOLATE BABKA
CHOCOLATE BABKA
RECIPE NOTES
After the assembled unbaked babka has risen, cover it in plastic wrap in the pan and place it in the refrigerator overnight. Remove the plastic wrap and bake the following day according to the recipe directions.
SERVES 6 TO 8 PORTIONS
FOR THE FILLING:
2⁄3 cup brown sugar
1⁄4 cup all-purpose flour
2 tbsp unsweetened cocoa powder
2 tsp ground cinnamon
4 tbsp vegan margarine, room temperature
1⁄8 tsp salt
NUTRITIONAL VALUES
Calories: 180kcal
Fat: 8g (1.2 S.Fat)
Carbs: 26.6g
Protein: 1.9g
Sugar: 18.1g
Sodium: 175mg
METHOD
To make the filling:
In a medium bowl, mix all ingredients and set aside.
To make the streusel topping: To make the streusel topping, combine sugar, flour, cinnamon, and salt in a medium mixing bowl. Toss with two forks, as if tossing salad, until the margarine is melted, and the mixture is crumbly. Crumbles should be about the size of small peas.
To make the dough: Combine flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a dough hook or whisk attachment. Heat non-dairy milk and margarine in a medium saucepan to 43°C/110°F. Remove from the heat and stir in the vanilla extract. While mixing on low speed, gradually add the milk mixture to the flour mixture. When everything is combined, increase the speed to medium and beat for 10 to 12 minutes. The dough will be sticky and wet. Place the dough on a lightly poured surface and knead it with your hands for a minute or two. If necessary, add a pinch of flour to prevent the dough from sticking to your hands.
Transfer the dough to a large, well-oiled mixing bowl and rotate the dough ball to coat it completely with oil. This will keep the dough from sticking to the sides of the bowl as it rises. Place in a warm area of the kitchen and cover with a dry kitchen towel. Allow it to stand until it has doubled in volume (about 1 1/2 hours) (see tip).
To assemble and bake the babka: Lightly grease an 81⁄2- x 4-inch loaf pan and line with parchment paper long enough to overhang the 2 long edges.
Roll out the dough into a 20-by-12-inch rectangle on a lightly poured surface. Crumble the filling over the dough, leaving a 12-inch border on all sides. Roll the dough up evenly as if it were a sleeping bag or yoga mat, with the short end facing you. Brush the top of the dough roll with non-dairy milk, then sprinkle with half of the streusel. Use your fingertips to press the streusel into the dough.
Fold the roll in half, then lift and twist it once or twice (as if wringing a towel) before placing it in the prepared pan. Twisting the dough creates layers and distributes the chocolate filling throughout the babka. Brush the top with the remaining non-dairy milk and sprinkle with the streusel. Cover with a dry kitchen towel and place in a warm part of the kitchen (see tip) for the second rise, about 1 1/2 hours, or until the babka has doubled in size.
Preheat the oven to 165°C/325°F once the babka has risen. Bake for 50 minutes, uncovered, until the top is golden. Allow the babka to cool completely before removing it from the mold. Cut into slices and serve. The next day, slice and toast the leftover babka.
To make the streusel topping: To make the streusel topping, combine sugar, flour, cinnamon, and salt in a medium mixing bowl. Toss with two forks, as if tossing salad, until the margarine is melted, and the mixture is crumbly. Crumbles should be about the size of small peas.
To make the dough: Combine flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a dough hook or whisk attachment. Heat non-dairy milk and margarine in a medium saucepan to 43°C/110°F. Remove from the heat and stir in the vanilla extract. While mixing on low speed, gradually add the milk mixture to the flour mixture. When everything is combined, increase the speed to medium and beat for 10 to 12 minutes. The dough will be sticky and wet. Place the dough on a lightly poured surface and knead it with your hands for a minute or two. If necessary, add a pinch of flour to prevent the dough from sticking to your hands.
Transfer the dough to a large, well-oiled mixing bowl and rotate the dough ball to coat it completely with oil. This will keep the dough from sticking to the sides of the bowl as it rises. Place in a warm area of the kitchen and cover with a dry kitchen towel. Allow it to stand until it has doubled in volume (about 1 1/2 hours) (see tip).
To assemble and bake the babka: Lightly grease an 81⁄2- x 4-inch loaf pan and line with parchment paper long enough to overhang the 2 long edges.
Roll out the dough into a 20-by-12-inch rectangle on a lightly poured surface. Crumble the filling over the dough, leaving a 12-inch border on all sides. Roll the dough up evenly as if it were a sleeping bag or yoga mat, with the short end facing you. Brush the top of the dough roll with non-dairy milk, then sprinkle with half of the streusel. Use your fingertips to press the streusel into the dough.
Fold the roll in half, then lift and twist it once or twice (as if wringing a towel) before placing it in the prepared pan. Twisting the dough creates layers and distributes the chocolate filling throughout the babka. Brush the top with the remaining non-dairy milk and sprinkle with the streusel. Cover with a dry kitchen towel and place in a warm part of the kitchen (see tip) for the second rise, about 1 1/2 hours, or until the babka has doubled in size.
Preheat the oven to 165°C/325°F once the babka has risen. Bake for 50 minutes, uncovered, until the top is golden. Allow the babka to cool completely before removing it from the mold. Cut into slices and serve. The next day, slice and toast the leftover babka.
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