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Chocolate Recipes
Here is a Compilation of My Vegan Chocolate Dessert Recipes
As I add and create more Chocolate Desserts, I plan to periodically update this post. Enjoy!!!! The ordering of this post is: Vegan Candy: My Recreations of Store-Bought/Commercially-Produced Treats Then, Fudge/Brownies/Mousse (gooey desserts) Then, Chocolate-themed Balls Then Chocolate-themed Donut Holes Then, Chocolate + Coconut Desserts Then, Chocoate + Chia Seed Desserts Then, Chocolate + Oats Desserts Then, Chocolate Beverages Then, optional add-ins, tweaks, and extras that can be applied to the recipes, when appropriate. Then, Kitchen/Pantry Tips ****Everything is Vegan, Gluten-Free, nearly Soy-Free, and High Raw or Raw!**** (unless noted) For More Amazing Desserts, check out my Ball Recipes Page! Let's Begin! Raw Vegan Peanut Butter Cups Reese's, you better watch yourselves.     I love the Ruffled Edges!  All White Chocolate Outer Coating with Chocolate PB Center   Half White Chocolate/Half Dark Chocolate Outer Coating with Chocolate PB Center      (recipe courtesy of Diana from Soap & Chocolate)   Raw Vegan Girl Scout "Thin Mint"-Inspired Fudge                            High Raw Vegan Chocolate Chia Seed Pudding   High Raw Vegan Holiday Peppermint Chocolate Chia Seed Pudding     With additional Tips Here        Optional Add-In's, Extras, Tweaks, Variations for the Previous Recipes: (not everything is applicable, but use common sense and lots of creativity!) Use Christmas Cookie Cutters and make Stars, Reindeer, Gingerbread men, etc.Shape into logs, bars, biggerballs, squares, heartsDecorate with Sprinkles!!!Frosting or Icing (see my Raw Vegan Icing Recipe Here) Roll finished product in: Cinnamon-Sugar, Brown or White Sugar, Carob, Coconut, Cocoa Nibs, Cocoa Powder, Powdered Sugar, Shredded CoconutDip in Maple Syrup or Agave Add in Carob, Coconut, Cocoa Nibs into the "dough" mixture Rather than adding in chocolate chips, add raisins Use raisins instead of dates, gogi berries instead of raisins, dried cranberries instead of dried cherries, etc. Use or combine multiple types of dried fruit rather than solely using dates: gogi berries, raisins, cranberries, craisins, apricots Dash of agave or coconut oil if mixture is too dry Dehydrate for a more "cooked tasting" version. But I love the raw dough taste so this is out for me generally speaking!Flatten or mold into larger cookie shapes Double the recipe to share with others. I like to make dessert recipes that don't make a ridiculous quantity so you're not tempted to eat the whole thing in a sitting! But also, smaller batches are nice because that way you get to try it, but then move onto something new & different. I need variety in my dessert life, I tell ya! The sky's the limit, get creative!!!!!!!! Tip of the Day: What Makes Up a "Good Recipe" For me, a recipe has to encompass many things if I am going to actually make it and then continue making it as it becomes a go-to favorite. Some of those recipe elements include: 1. Easy. The less steps the better. 2. Time Involved. If I cannot make the entire thing from walking into my pantry to grab the dry goods to the last dish is dried and put away 30 minutes later then I am probably not going to make it. I have a life outside of the kitch, too. 3. One appliance. For me, this is my Vita-Mix. For you, it may be your food processor or Magic Bullet. Dehydrated food is lovely, but it can be a lonnnnng wait and too much advance planning. And also the amount of dishes involved factors in here too. If you need a whisk, spoon, spatula, mixer beaters, Vita canisters, dehydrator screens, 7 bowls, forget it. One Appliance Please!! 4. Very simple and short ingredient list. Nothing exotic. Nothing too expensive. 5. Taste. Must be excellent and if it's a raw approximation of Something Else, it's gotta taste like the Something Else it's trying to be otherwise why bother. Just eat the Something Else or skip it entirely. Unless I can make a raw approximation that is spot-on in the flavor department, I'd rather just not have it. Items I always keep on hand: 3 Kinds of Nuts: Almonds, Cashews, Walnuts Flax Seeds Almond Flour (almond meal) if you don't want to grind the aforementioned almonds yourself Oats Dates (Medjools by the pound from TJ's) Raisins Maple Syrup Agave (lots! because in raw baking, you can use 1-2 cups quickly) Stevia-Both powder and flavored liquid varieties (i.e. liquid vanilla stevia, liquid cocoa bean stevia) Coconut oil Coconut Flakes Vanilla Extract Cinnamon Cocoa Powder White & Brown Sugar Nut Butters: Almond, Peanut, Sunflower Seed EVOO A Vita-Mix or A Food Processor of some sort Items that are "Nice" but by no means esssential: Chia Seeds Bob's Gluten Free Flour Mix (but I can go 6 mos without needing it; almond meal + ground oats is my go-to flour) Xanthum Gum Guar Gum Recent additions include: Yacon Syrup and Lucama Powder (both are raw sweeteners) Oils: Grapeseed, Canola, Safflower A Dehydrator: Use your Oven at 200F with the door ajar. Remember these recipes are all vegan so there is nothing that you can't eat raw or naturally dried out on the countertop/fridge for a few hours. In my opinion, if you have the first set of ingredients on hand, you can make just about anything from a vegan baking perspective, raw or otherwise. Stay Tuned For This Recipe List & Post to Continually Grow and Increase, as I create more high Raw Vegan Chocolate Treats and Desserts...   related searches : Chocolate
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