Chocolate Heaven

 Double Chocolate Crinkle Cookies

Makes: 40-50 cookies

Prep Time: 30 minutes plus 1 hour of resting.

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 8 oz Dark Chocolate Chips

1 1/4 cup AP flour

1/2 cup of Special Dark Cocoa-sifted

2 tsp. Baking powder-sifted

1/4 tsp. salt

1 Stick/8 Tbsp/4 oz Vegan sticks or Butter

1 1/3 cup Light brown sugar-packed

1/2 cup Unsweetened Applesauce - or 2 eggs

1 tsp Vanilla

1/3 cup Soy milk or milk

 

Powdered sugar & granulated sugar to roll the cookies in.

 

Melt the chocolate in a double boiler or microwave being careful to not overheat or scorch the chocolate. and let cool, while prepping other ingredients.

 

In a large bowl, whisk together the flour, sifted cocoa, baking powder and salt, until well combined. 

In a stand mixer or mixer of your choice, on med-high speed, beat the Vegan butter and brown sugar for about 5-6 minutes until light an fluffy.

Scrape the bowl at least once.

Add the applesauce or eggs and vanilla slowly and beatuntil well combined.

Mixture may look curdled but it is fine!

Add the melted chocolate and mix on med-speed until combined, scraping the bowl as necessary.

 Next add half of the flour mixture, on low speed and mix until combined. 

Stream in the " milk" and mix until combined 

Lastly add the remaining flour and mix again until flour is combined. 

Cover the bowl with plastic and set in the refrigerator until firm enough to handle-about 1 hour. 

Preheat oven to 350 degrees

 

Set up two bowls, one with granulated sugar and another with powdered sugar.

Using a Tablespoon size scooper, scoop out a ball of cookie dough. Roll it first in sugar, and the pressing into powdered sugar and placing them well spaced, on a parchment lined sheet pan or cookie sheet.

Bake for 10-12 minutes until edges of the cookies are firm. 

The rest of the cookie will harden as they cool.

Do not remove cookies until they are completely cooled. 

Remove with an offset spatula if necessary.

 

 

Vegan Coconut Oil Sugar Cookies

 Cookies

• 2 cups + 1 tbspunbleached flour
• 1/2 tbsp baking powder
• 1/2 tsp baking soda
• pinch salt
• 1/2 cup room temperature coconut oil (semi-soft and scoopable)
• 3/4 cup + 2 tbsp granulated sugar
• 1/3 cup water
• 1/2 tsp pure vanilla extract

Royal Icing

• 2 cups powdered sugar
• 3 tbsp soy milk (add more or less to your preferred consistency)
• 4 tsp white corn syrup

Instructions

Sugar Cookies

1. In a medium-sized bowl combine the flour, baking powder, baking soda, and salt. Set aside.
2. In a large bowl, cream together the coconut oil and the sugar. Beat for 1-2 minutes until the mixture is nice and light. Add the water and vanilla and beat until the mixture is well combined.
3. Gradually add the flour mixture to the creamed sugar mixture, beating to combine.
4. Wrap the dough tightly in plastic wrap and freeze for 1 hour. 
5. Before rolling, let the dough sit at room temperature for 30 minutes to 1 hour.
6. Preheat oven to 325F.
7. Roll the dough directly onto parchment paper. The dough should be ¼" thick. Use cookie cutters to cut out the dough, use a flat spatula to gently remove the excess dough. Keep re-rolling and cutting out the dough until it's all used up.
8. Transfer cookies to a baking sheet lined with parchment paper. Leave 1" space between cookies.
9. Pop the unbaked cookies into the freezer to chill for 10 minutes before baking.
10. Bake for 8-10 minutes, until the cookies are lightly browned around the edges and barely firm in the center. Let them rest on the baking sheet for a few minutes before transferring to a wire cooling rack.
11. Let them cool completely before decorating. (Pop 'em in the freezer if you're impatient.)

Royal Icing

1. In a small bowl, beat together the powdered sugar and soy milk until smooth.
2. Add the corn syrup and continue beating until thick and glossy.
3. Separate into bowls and add food coloring as desired.
4. Immediately transfer icing into piping bags or seal in an airtight container or cover with a damp cloth to prevent the icing from drying out.

Original recipe:Ilovevegan.com

Fudgy, Chewy Raw Vegan Brownies- Gluten Free, Oil Free

1 cups walnut

1 cups raw cashews

3/4 cup cacao powder

2 pinches Sea salt

2 cups dates

1/2 cup prunes chopped

Seeds from 1 Vanilla bean or 1 teaspoon vanilla

1 to 2 Tbsp Agave

Shredded unsweetened coconut- Optional

Process the nuts in the food processor until finely ground.

Add cacao and salt . Pulse until combined.

Add vanilla and  dates, 1/4 cup at a time until all ingredients are well combined. Add prunes and pulse until well combined. Add 1 to 2 Tbsp. Agave while pulsing until mixture starts to come together.  Press into 8 x 5 pan top with shredded coconut if desired. Chill and cut .

January 14, 2014

I am no raw-foodist, by any means, but I came across A Vegan Raw Recipe for brownies that looked pretty interesting, so I thought I'd try it out and WOW...I absolutely love these!!!  Thank you Emily Von Euw, for posting this ridiculously easy and delicious recipe.

Chewy, Fudgy Raw Brownies

1 Cup raw cashews

1 Cup raw oats

2 cups dates

1/4 cup dark raw cocoa

1 tsp vanilla

1 Tbsp melted raw coconut oil

pinch of sea salt

Put everything in a food processor and process until mixture begins to stick together. Check with your finger and if you can press the mixture together it is ready.  Press into a pan and refrigerate, then cut into squares.



Day 104

Organic Lemon, Vegan-Raw Macaroons!

Today's Misison. Lemon Macaroons! Raw Vegan and Refined sugar Free!--- Accomplished.. Delicious, light, and Lemony!

All Ingredients Organic and Raw

Unsweetned Coconut

Almond Flour

Coconut Butter

Coconut Oil

Agave

Ginger Powder

Lemon Oil

Himalayan Salt

Day 103

Raw Vegan Coconut Macaroons

Here is my attempt at re-creating the delicious Coconut Macaroons from Emmy's Organics.

I nailed it on the first go...I may even like these better..These are much softer.

The trick here is: No Egg whites and No Refined Sugar...They're also Raw and 100% Organic!

Tomorrow I will conquer the Lemon Macaroon!

Ingredients

Raw Organic Cocoa Powsder

Raw Unsweetened Organic Coconut

Raw Blue Agave

Organic Almond Flour

Organic Raw Coconut Butter

Organic Raw Coconut Oil

Himilayan Salt

Organic Vanilla

I am still in the process of standardizing the recipe, so no quantities at this point in the game

Day 98

Raw Vegan Fig and Date Bars

8 Black Mission Figs

5 Majool Dates

1/2 cup Raw Cashews

1/8 tsp. Sea Salt

2 Tbsp Raw Cacoa Nibs

2 Tbsp. Raw unsweetened Coconut

2 tsp. Agave syrup

Place all ingredients in food processer and chop and blend.

Shape into bars or roll into balls. Roll in raw unsweetend Coconut or in raw cocoa powder ,,,if u like