Can’t get enough of chocolate? Love that it has bonus health benefits? Check out these recipes chock-full of cocoa!
Raw Vegan Chocolate Peanut Butter Fudge
Courtesy of Melanie Bare of Melanie’s Organic Farm Bakery
Ingredients
1 cup peanut butter (or any nut butter – almond is also good)
1/2 cup raw cacao
1 TBSP vanilla extract
Pinch sea salt
1/4 cup coconut oil
1/2 cup chopped peanuts or almonds, etc. (optional)
1/4 cup honey (optional, if you want a little more sweetness)
Directions
1. Blend altogether in food processor.
2. Line any mold (I like mini bread pans) with plastic wrap, and pour fudge in smoothly over top.
3. Put in fridge overnight.
4. The next morning, cut off chunks or wrap loaf with plastic wrap, then parchment and then a bow, giving it away as a yummy, healthy gift.
Yield: 5 one-inch thick chunk slices
White Chocolate Brownies
Courtesy of Barb Shontz of Jukebox Café
Ingredients
8 TBSPS (1 stick) unsalted butter
4 ounces white chocolate
2 large eggs, at room temperature
1/2 tsp salt
1 cup sugar
1 tsp vanilla extract
1 cup all-purpose flour
Preparation
1. Preheat the oven to 325 Fahrenheit. Lightly grease an 11” X 7”-inch baking pan with butter or vegetable oil.
2. Melt the butter in the top of a double boiler placed over simmering water; when the butter has melted, add the chocolate and melt.
3. Using an electric mixer on medium-high speed, beat the eggs and salt in a medium-size mixing bowl until frothy, about 30 seconds. Gradually add the sugar, and continue beating until the eggs are thick and pale, about 2 minutes. Scrape the bowl with a rubber spatula.
4. Add the chocolate mixture and the vanilla and mix on medium-low speed until blended, about 5 seconds. Scrape the bowl.
5. Mix in the flour on low speed until blended, scraping the bowl with the rubber spatula once during blending. Pour the batter evenly into the prepared pan.
6. Bake the brownies on the center oven rack until a tester inserted in the center comes out clean, about 40 minutes. Allow the brownies to cool on a rack for 1 hour before cutting.
Yield: 12 brownies
This recipe is from Rosie's All-Butter Fresh Cream Sugar-Packed Baking Book by Judie Rosenberg.
Vegetarian Black Bean Soup
Courtesy of Roy Zettlemoyer of Adam2 Café
Ingredients
1 TBSP olive oil
1 cup onions, chopped
2 tsp ground cumin
1 tsp ground oregano
1/2 tsp thyme
2 TBSP cocoa
3 lbs canned black beans, drained (purée 1/3 beans only)
2 lbs recipe-ready crushed tomatoes
2 1/4 vegetable stock
1 cup salsa (mild or medium)
1/4 cup light sour cream
1/4 cup scallions, finely chopped
Preparation
1. Heat oil in a heavy, non-reactive saucepan over medium-high heat.
2. Sauté onion 4-5 minutes or until onion turns golden.
3. Stir in next 4 ingredients and sauté 1 minute, stirring constantly.
4. Transfer to a food processor or blender; add next 4 ingredients and purée until mixture is smooth.
5. Return mixture to pan and simmer over low heat for 20 minutes, stirring frequently.
6. Serve soup with a dollop of sour cream and sprinkled with scallions.
Yield: 16 servings
Can’t get enough of chocolate? Love that it has bonus health benefits? Check out these recipes chock-full of cocoa!
Raw Vegan Chocolate Peanut Butter Fudge
Courtesy of Melanie Bare of Melanie’s Organic Farm Bakery
Ingredients
1 cup peanut butter (or any nut butter – almond is also good)
1/2 cup raw cacao
1 TBSP vanilla extract
Pinch sea salt
1/4 cup coconut oil
1/2 cup chopped peanuts or almonds, etc. (optional)
1/4 cup honey (optional, if you want a little more sweetness)
Directions
1. Blend altogether in food processor.
2. Line any mold (I like mini bread pans) with plastic wrap, and pour fudge in smoothly over top.
3. Put in fridge overnight.
4. The next morning, cut off chunks or wrap loaf with plastic wrap, then parchment and then a bow, giving it away as a yummy, healthy gift.
Yield: 5 one-inch thick chunk slices
White Chocolate Brownies
Courtesy of Barb Shontz of Jukebox Café
Ingredients
8 TBSPS (1 stick) unsalted butter
4 ounces white chocolate
2 large eggs, at room temperature
1/2 tsp salt
1 cup sugar
1 tsp vanilla extract
1 cup all-purpose flour
Preparation
1. Preheat the oven to 325 Fahrenheit. Lightly grease an 11” X 7”-inch baking pan with butter or vegetable oil.
2. Melt the butter in the top of a double boiler placed over simmering water; when the butter has melted, add the chocolate and melt.
3. Using an electric mixer on medium-high speed, beat the eggs and salt in a medium-size mixing bowl until frothy, about 30 seconds. Gradually add the sugar, and continue beating until the eggs are thick and pale, about 2 minutes. Scrape the bowl with a rubber spatula.
4. Add the chocolate mixture and the vanilla and mix on medium-low speed until blended, about 5 seconds. Scrape the bowl.
5. Mix in the flour on low speed until blended, scraping the bowl with the rubber spatula once during blending. Pour the batter evenly into the prepared pan.
6. Bake the brownies on the center oven rack until a tester inserted in the center comes out clean, about 40 minutes. Allow the brownies to cool on a rack for 1 hour before cutting.
Yield: 12 brownies
This recipe is from Rosie's All-Butter Fresh Cream Sugar-Packed Baking Book by Judie Rosenberg.
Vegetarian Black Bean Soup
Courtesy of Roy Zettlemoyer of Adam2 Café
Ingredients
1 TBSP olive oil
1 cup onions, chopped
2 tsp ground cumin
1 tsp ground oregano
1/2 tsp thyme
2 TBSP cocoa
3 lbs canned black beans, drained (purée 1/3 beans only)
2 lbs recipe-ready crushed tomatoes
2 1/4 vegetable stock
1 cup salsa (mild or medium)
1/4 cup light sour cream
1/4 cup scallions, finely chopped
Preparation
1. Heat oil in a heavy, non-reactive saucepan over medium-high heat.
2. Sauté onion 4-5 minutes or until onion turns golden.
3. Stir in next 4 ingredients and sauté 1 minute, stirring constantly.
4. Transfer to a food processor or blender; add next 4 ingredients and purée until mixture is smooth.
5. Return mixture to pan and simmer over low heat for 20 minutes, stirring frequently.
6. Serve soup with a dollop of sour cream and sprinkled with scallions.
Yield: 16 servings
Compiled by Jennifer Hetrick
