Anything chocolate is amazing. But if you to enjoy it guilt free, then just choose the vegan way. It’s healthy and surprisingly delicious.
1. Chocolate cookies
- 1/2 cup coconut oil, solid (be sure it is not melted at all)
- 1 and 1/4 cups light brown sugar, packed
- 2 teaspoons vanilla extract
- 1/4 cup coconut milk (I like to use the thicker Thai variety, but any coconut milk will work)
- 1/4 cup unsweetened applesauce
- 2 and 1/4 cups all-purpose flour (be sure not to pack your flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips (use vegan chocolate chips if vegan), divided
- Flaky sea salt (optional)
- Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
- In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.
- Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in 1 and 3/4 cups of the chocolate chips.
- Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.
If the dough appears too sticky, add a little more flour, one tablespoon at a time; if the dough appears too dry, add a tablespoon of coconut milk.
2. Simple chocolate cake
- 2½ cups all-Purpose flour
- 2½ cups white sugar
- 1 cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2⅔ cups non-dairy milk (such as soy or almond)
- ⅔ cups light oil (such as canola or vegetable)
- 2 tablespoons apple cider vinegar
- 1 tablespoon vanilla extract
- ½ cup vegan butter (such as Earth Balance)
- ½ cup vegetable shortening (see notes)
- 1¼ cup powdered sugar
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- 1 – 2 tablespoons non-dairy milk (if needed)
To Make the Cake: Preheat your oven to 350F (180C). Prepare two 8″ round baking pans by lightly greasing them, and then cutting a circle of parchment paper to fit into the bottom.
In a large bowl whisk together all of the dry ingredients, then set aside.
In a medium bowl whisk together all of the wet ingredients. Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t over mix. Divide the batter into the prepared pans, then pop them in the oven. Bake for about 40 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting.
To Make the Frosting: Use a mixer to blend all of the frosting ingredients except for the non-dairy milk. Blend until whipped and creamy. If the frosting is a bit too stiff, add 1 to 2 tablespoons of non-dairy milk as needed until desired consistency is reached.
To Assemble the Cake: Run a knife around the edges of the cake pans, and flip the pans over to remove the cakes. Remove the parchment paper and discard. Place the first cake on your cake plate, and spread about half of the frosting on top. Place the second cake on top of the frosted cake, and spread the remaining frosting on top of that cake. Add swirl patterns with your spatula to make it pretty. Store the cake in the fridge or a cool place until you are ready to serve.
3. Chocolate pie
- 2 cups almond flour
- 2 tbsp ground flax seeds mixed with 2 tbsp warm water
- 1 tsp baking soda
- 1/4 cup maple syrup
- 1/3 cup coconut oil softened
- dash sea salt
- 4 5.4oz cans coconut cream OR 2 (13oz) cans
- 1/4 cup honey sub maple syrup for vegan
- 2/3 cup cacao powder or cocoa
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract
Preheat the oven to 350°. To grind whole flax seeds, use a coffee grinder. You can also buy already ground flaxseed meal. In a small bowl, combine the flax seeds and warm water, stir and set aside.
In a large bowl combine the almond flour, baking soda, salt and mix. Then add the flax egg mixture, maple syrup and coconut oil and mix.
Grease an 8 or 9 inch pie pan with coconut oil, then press the crust mixture into the pan to cover. Poke a few holes in the crust with a fork, then bake the crust for 5-10 minutes at 350° until it’s golden brown on the edges. Set aside to let cool completely.
Scoop the coconut cream out of the cans and put in a large mixing bowl (you can reserve a small portion–about 2 tbsp of the coconut cream to top the pie like whipped cream if you want). Using a whisk, mix the coconut cream and whisk it until the lumps are broken up and it is a thick heavy whipped cream consistency.
Once the coconut cream is smooth, add the honey, cacao powder, sea salt and vanilla and gently mix it with the whisk until it is fully blended and there are no lumps.
Make sure that the pie crust has cooled after baking, then place the chocolate coconut cream filling in the pie crust. spread it evenly and place in the refrigerator for an hour or more to allow it to set.
To serve, you can place a small amount of whipped coconut cream on top for garnish and add shaved dark chocolate.