Not exact matches
about 5 clementines — divided 2/3
cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2
cup hazelnuts 1/4
cup chocolate chips — I used
vegan mini-chips 1
cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4
cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping
cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
3
cups of gluten free rolled oats 3/4
cup of walnut halves 2 tbl of maple syrup or 1/4
cup of coconut sugar 1 tbl of hemp hearts 1 tsp of vanilla extract 1.5 tsp of baking soda 1 tsp of ground cinnamon 1/4 tsp of sea salt 2
cups of filtered water 1 dark
chocolate,
vegan bar, chopped or 1/3
cup of
vegan chocolate chips
Crispy Bottom Peanut Butter Pie with
Chocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4 cup vegan chocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe
Chocolate Fudge Sauce Serves 8 3 tablespoons
vegan margarine 3/4
cup vegan chocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe
chocolate chips 2
cups vegan puffed rice cereal 8 ounces
vegan cream cheese, room temperature 1
cup smooth peanut butter 1/4
cup agave nectar 1/4
cup sugar 2 tablespoons fresh lemon juice 1/4
cup soy creamer or soy milk 1 teaspoon pure vanilla extract
Chocolate Fudge Sauce (recipe
Chocolate Fudge Sauce (recipe follows)
Chocolate -
Chocolate Chip Cherry Pancakes Adapted from
Chocolate -
Chocolate Chip Pancakes from
Vegan With A Vengeance 1
Cup Plus 4 Tablespoons Whole Wheat Flour 1
Cup All - Purpose Flour 4 Teaspoons Baking Powder 1 Teaspoon Salt 2/3
Cup Water 2 Cups Coconut Milk (not canned) 3 1/2 Tablespoons Canola Oil 5 Tablespoons Maple Syrup 2 Teaspoons Vanilla Extract -LSB-...]
Check out mine here) 1/4 tsp salt 1/4 tsp baking soda 1/2
cup vegan chocolate chips (I use Camino) Splash of dairy free -LSB-...]
I cut back on 1/2
cup and used xilitoyl in place of sugar and used
vegan marg, coconut cream and earth balance
chocolate in the glaze it was amazing!
1
cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3
cup of nut butter (I used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract
Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2
cup of
chocolate chips as well
1
cup of
vegan chocolate chips (I used Sunspire as Whole Foods didn't have my regular Enjoy Life available — they worked well)
Gluten Free,
vegan peanut butter
cup cookies with
chocolate chips and peanut butter
cups!
Vegan Salted
Chocolate Fudge Pops Recipe 3/4
cup full fat coconut milk 1 medium banana, frozen and cut into chunks 2 tablespoons natural cocoa powder 2 tablespoons pure maple syrup 1/4 teaspoon pure vanilla 1/8 teaspoon fine sea salt Popsicle molds Foil squares Wooden craft sticks
Today I have
vegan - ified those little
chocolate cups of heaven and traded in the peanut butter for nutritious MaraNatha Maple Almond Butter!
You can serve
Vegan Carrot Cake with a
cup of some
Vegan Skinny Hot
Chocolate on the side.
Optional:
Vegan chocolate chips (1/3
cup or less)-- I made half a batch with and half without.
Vegan Peanut Butter
Cup Ice Cream 1 15 - ounce can light coconut milk, well shaken 2 tablespoons cocoa powder 1/3 cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut but
Cup Ice Cream 1 15 - ounce can light coconut milk, well shaken 2 tablespoons cocoa powder 1/3
cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut but
cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2
cup chocolate peanut but
cup chocolate peanut butter
1 pack Vanilla APS
vegan protein powder (see Note for subs) 3 tablespoons coconut flour 3/8
cup almond milk 1/4
cup pumpkin puree (or a mushes banana if you want to make them banana - ish) 1 teaspoon butterscotch flavoring 5 squares 85 % dark
chocolate
1 1/2
cups whole - wheat all - purpose flour 1 teaspoon baking powder 1 pinch of salt 2 large bananas 1 tsp vanilla extract 1/2
cup almond butter 1/4
cup brown sugar 1/2
cup sugar 3/4
cup vegan chocolate chips
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!)
This
vegan chocolate chunk banana bread batter starts with the banana flour — 1 and 1/2
cups (psssst that's literally 150 calories for an entire loaf of banana bread — most may clock in around 600 calories for the flour alone!).
1 frozen banana, broken into pieces 1 apple, cored and chopped 1/2 to 1
cup nondairy milk 4 to 6 lettuces leaves or other leafy greens, torn 1 can (4 ounces) pineapple chunks packed in juice, or 2 fresh pineapple rings 1/4
cup raisins or goji berries 4 to 8 pitted soft dates 4 to 6 ice cubes Cocoa powder or
vegan mini
chocolate chips, for garnish
To make these heavenly butter
cup bites, melt
vegan chocolate chips and spread a layer into mini baking
cups, and freeze for 5 minutes.
Try it in curried carrot ginger and orange soup or
vegan ginger
chocolate cups with sesame cashew butter and caramel.
Filed Under: Desserts, Snacks Tagged With: candy,
chocolate, coconut, Cream,
cups, gluten free, grain fee, paleo, pegan,
vegan
Melt 1/2
cup vegan chocolate chips in 30 second intervals in the microwave, mixing in between, being careful not to burn.
Ummm...
vegan chocolate peanut butter
cups look AMAZING!!!
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4
cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4
cup unsweetened plain almond milk 1.25 almond flour 1.25
cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25
cups of gluten - free oats 1
cup chopped walnuts or
vegan chocolate chips
1
cup cashews 1 14 - ounce cans coconut cream OR full fat coconut milk 2/3
cup unsweetened cocoa or cacao powder powder 1/4
cup coconut sugar or 8 Medjool Dates 1 bean or 1 tsp pure vanilla extract Pinch of salt 1
vegan chocolate bar (salted Caramel yes please)
Just because I've been seeing Reeses Pumpkins everywhere lately, I would definitely make your
vegan chocolate peanut - butter
cups!
Melt 3/4
Cup vegan semisweet
chocolate chips (carefully if using microwave).
1/2
cup softened
vegan butter or margarine (can also use coconut oil but add 1 tbsp water) 1
cup packed brown sugar 1/4
cup plant - based milk (I use almond) 1 tsp vanilla 1 1/2
cups flour 1/4
cup cocoa powder 1 tsp baking soda 1 tsp baking powder 1/3
cup dairy - free
chocolate chips 1/3 cupcandy canes (about 5 mini or 1 - 2 large) crushed
Irish
Chocolate Potato Cake -LCB- with
Vegan Alternative -RCB- adapted from cookingwithmaryandfriends.com makes one 12.5
cup capacity bundt cake
2/3
cups of Bob's Redmill gluten free rolled oats 4 tablespoons of nut butter — I used Justin's peanut butter 1/3
cup of chopped
vegan chocolate — I used Vega Maca bars chopped up or
vegan chocolate chips
These delicious
vegan Chocolate Peanut Butter
Cup Sandwich Cookies will wow the socks of your friends and family for your next party.
In a tupperware, mix together 2
cups of
vegan chai hot
chocolate and 1
cup of quick cooking oats.
Icing 2 ounces bittersweet
chocolate 1/2
cup vegan margarine 3
cups organic powdered sugar, sifted 1 teaspoon instant espresso powder 2 tablespoons soy cream (soy milk can be substituted) 1 teaspoon vanilla extract
Crumble some
Vegan Chocolate Peanut Butter
cups and roll the edges of the cookie in the crumbled candies.
2 sticks (1
cup)
vegan butter 1
cup sugar (
vegan, evaporated cane juice) 1
cup brown sugar (
vegan) 2 tablespoons ground flax seeds 4 tablespoons water 1 tablespoon vanilla extract 1 1/2
cups oat flour * 1 teaspoon baking soda 1 teaspoon xanthan gum (optional) 1 tablespoon cinnamon 3
cups rolled oats 3/4
cup ground sunflower seeds (pumpkin seeds or almonds may be used) 1/2
cup nondairy
chocolate chips or non dairy
chocolate bar cut into small chunks (about 1/4 inch) Optional: 1/4
cup shredded, unsweetened coconut Optional: 1/2
cup raisins
1
cup margarine, at room temp 1 1/4
cups sugar 1 tablespoon molasses 2 teaspoons vanilla extract 2 1/2
cups all - purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 1/2
cups semi-sweet
chocolate chips (or
vegan carob chips) Directions 1Preheat the oven to 350 degrees F. 2Cream the margarine and sugar with a hand mixer until fluffy.
2 1/3
cups of gluten free oats (I used Bob's Red Mill rolled gluten free oats) 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon of salt 3 - 4 bananas (very ripe is best) 1 tablespoon of vanilla extract or paste 1/4
cup of unsweetened applesauce 1/4
cup of maple syrup, agave or honey (for vegetarian option) 1/4
cup of hemp hearts (optional for extra protein) 1/4 -1 / 2
cup of
vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer.
for the cookie dough filling: 2-1/2
cups all purpose flour 1 tsp salt 1
cup vegan butter, at room temperature 3/4
cup granulated sugar 3/4
cup brown sugar, packed 1 tsp vanilla 1/3
cup soy or almond milk 1
cup vegan chocolate chips
CHOCOLATE CREAM FILLING 1/2
cup vegan butter Earth Balance Organic Whipped Buttery Spread 3/4
cup plus 2 Tablespoons unsweetened cocoa power Ah!
1
cup of oat flour (just blend some oats in a blender and then measure 1
cup) 1
cup of ground almond 3 tablespoons of raw cacao powder or cocoa powder 1/2 teaspoon of baking powder a pinch of sea salt 1/4
cup of melted coconut oil 5 tablespoons of maple syrup or honey 1 tablespoon of flaxseeds + 2 tablespoons of water 1/2 teaspoon of vanilla extract or powder 80gr of good quality dark
chocolate - I have used Goodio Pure Nacional About 10 - 12
vegan pretzel (i bought mine in sainsbury's and they were accidentally
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 to
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 to
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 to
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 to
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 to
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 to
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
cup vegan butter, room temperature 1/2
cup powdered sugar 1 vanilla bean, split and scraped 1/4 teaspoon fine sea salt 2
cups unbleached flour 4 oz dark
chocolate, chopped
1 package firm siken tofu 1/2
cup melted semi sweet
vegan chocolate chips 2 TS agave nectar 1/3
cup light peanut butter 1 ts vanilla extract
Ingredients: 1
cup cold
vegan buttery spread 1
cup sugar 1/2
cup brown sugar 1/2
cup applesauce (you can sub this for a mashed banana) 2 1/2 teaspoons vanilla 2 1/4
cups flour 1 teaspoon salt 1 1/2 teaspoon baking soda 1/2 bag
vegan chocolate chips (about 6 ounces)
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)
These are by far the best
chocolate chip cookies (
vegan or non) that I have ever made, which is saying a lot considering I only had 3/4
cup of sugar, and no vanilla (I need to go shopping...).
Blueberry Hazelnut
Chocolate Hemp Smoothie Bowl with
Chocolate Peanut Butter
Cup Snack Bars —
Vegan Richa
This
vegan hot
chocolate is like a warm hug that brings a smile more so than drinking a
cup of hot tea or coffee.
I used organic flour and used about 1 and 3/4
cups as organic flour needs more moisture (so I use less of it), added 3 tablespoons of cacao and used whittakers dark Ghana
chocolate which is 72 % dark and accidentally
vegan.