Melt 3/4
Cup vegan semisweet chocolate chips (carefully if using microwave).
Not exact matches
2 1/4
cups all - purpose flour * 1 tablespoon cornstarch or arrowroot 1 teaspoon baking soda 3/4 teaspoon salt 1
cup vegan margarine 3/4
cup brown sugar 3/4
cup sugar 1/4
cup water 1 tablespoon pure vanilla extract 2
cups semisweet chocolate chips (dairy - free) Flaky sea salt, optional 1 1/2
cups chocolate hazelnut butter (Justin's is
vegan!)
CHOCOLATE FROSTING Two 10 - ounce packages
vegan, gluten - free
semisweet chocolate chips (Chocolate Dream by the Hains Celestial Group) 3/4
cup hot water 1/2
cup coconut milk Let's Do Organic, Creamed Coconut: plus water 4 T creme, 12 T water) 4 ounces silken tofu Nasoya
1/2
cup brown sugar, packed 1/4
cup granulated sugar 2/3
cup vegetable oil 1/4
cup almond or soy milk (regular milk will also work for non-vegans) 2 teaspoons pure vanilla extract 2
cups all purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 3 ounces
semisweet chocolate, roughly chopped (use dairy - free chocolate to keep it
vegan)
Ingredients: 1
cup oat flour 3/4
cup old - fashioned rolled oats 1/2 teaspoon baking powder 1/3 teaspoon baking soda 1/2 teaspoon salt 1/2
cup raw sugar 1/3
cup canola oil 1/3
cup plain soy milk 1/2 teaspoon vanilla extract 1/2 ripe banana, cut into small pieces 1/4
cup chopped walnuts or other favorite nut 1/3
cup semisweet vegan chocolate chips (such as Tropical Source)