Archives for posts with tag: chocolate

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Looks great, don’t you think?  It tasted great too. My starting point for this cheesecake was a recipe on One Green Planet for Oreo Cheesecake Tartlets.  I made a couple of modifications: I’m always looking for ways to use up almond pulp (created as a by-product of the fresh almond milk that I make for my green smoothies, since I only see long-life almond milk in the shops near where I live).  So my base was around 1 cup almond pulp, 1 cup dates, cacao powder (about 3 tablespoons?) and some rolled oats, maybe 1/4 of a cup. Then I made the vanilla cream layer, as in the recipe linked above. As in many raw vegan cheesecakes, the cream is made from cashew nuts, coconut milk and flavourings. I didn’t have cacao butter so I substituted melted coconut oil.

But I was too lazy to make the chocolate ganache drizzle that they suggested in the recipe, so I simply topped the cheesecake with fresh strawberries when serving. I think the freshness of the strawberries added a nice element to the dessert.

Instead of tartlets, I used an 8 inch round springform cake tin, lightly greased and lined. As you see, there was enough base for a decent layer on the bottom and up the sides, and luckily, the vanilla filling came up to pretty much exactly the right height! If you haven’t made a raw cheesecake before then (you definitely should and) I should probably mention that after putting the base and filling together, the cheesecake goes in the freezer to firm up. When serving, cutting it while it’s quite frozen helps keep the base together, but I prefer to let it soften up for at least 10 minutes before eating it.

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There are so many reasons to visit the Green Edge, as I try to do every time I’m in Brisbane. (See here and here.) Usually I go for lunch and I’m too full to try any of their delicious sweet treats. But on my last visit, my Mum suggested that we buy something sweet to take home for afternoon tea. What a great idea!  I chose this gorgeous concoction: I’m afraid I can’t remember what they called it but I think it involved raspberries. This is what it looked like when I took the end piece of chocolate off with my fork, before demolishing it. Berries, chocolate, what’s not to love?

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This was the ‘before’ shot. (I should have included a fork or something, for scale: it was maybe 10cm long. It almost looks like it could be the size of a loaf of bread!)

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Pana Chocolate is a little bit too good. Their chocolate is “raw, organic, handmade, vegan, no dairy, no soy, gluten free, no refined sugar”… and delicious. It is made in Melbourne but you can buy it at various stockists around Australia.

My previous experience with their chocolate was limited to receiving a wonderful gift box from a work colleague… until recently. It happened like this: The supermarket where I usually shop used to sell some vegan chocolate that I liked, but lately they’re not stocking it.  So I had to look further afield, namely, the nearby health food store. The health food store sells many flavours of Pana Chocolate bars like these. Now I am obsessed.

The Orange flavour is amazing and is my favourite, but I also like Strawberry and Pistachio and the Sour Cherry and Vanilla you see in the picture.

Their chocolate is covered with hearts and the message “Love the Earth”.  Well, I love Pana Chocolate.

PS  When I decided to become vegan, more than 4 years ago, I thought it meant giving up chocolate. Ha ha ha ha ha ha ha ha ha ha ha!!!  (-:

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It was my youngest child’s birthday today. See if you can guess how old he was? Ha ha.

I tried this chocolate banana cake recipe from Madhuram’s eggless cooking, and it worked out really well. The cake was moist and tasted great. For the icing I tried cooked chocolate frosting from Let Them Eat Vegan. I was really happy with the icing: it held together, had a lovely shiny look on the cake and tasted delicious. I applied the icing straight after I’d made it: the recipe says that if you chill the icing in the freezer, then whisk it up again, it becomes lighter and fluffier.  I’ll try that another time, but it’s certainly good to use straight away.

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To complete the decoration I applied vegan sprinkles that I bought from the Cruelty Free Shop. The kids at the party enjoyed the cake, and so did the parents who accepted a slice!

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I made these chocolate chip cookies before Christmas as an end-of-term treat for the kids to take to school. The trouble is, I can’t quite remember which recipe I used!  But I am almost certain that I took as my starting point Dreena Burton’s recipe “Double Chocolate Chippers” from Let Them Eat Vegan.  You can find the recipe on this blog post (but it doesn’t explicitly say that it was posted with Dreena’s permission!  so I hope it’s not terrible to link to it).

The thing is, I decided not to put cocoa powder into the batter: the kids are happy enough with chocolate chips, they don’t need the biscuits to be chocolate as well. I can’t remember whether I used the spelt flour called for in the recipe, or whether I replaced it by (a slightly smaller amount of) plain flour. My memory really isn’t what it used to be… that’s the problem with thinking “I’ll post that photo later!”. But I do remember that these chocolate chip cookies were very tasty.

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I take my hat off to you, Dreena Burton. This chocolate cake from Plant-Powered Families is absolutely lush. Even better, the recipe is available online. The name of the recipe gives away the secret ingredient: sweet potato! The cake has no oil, but is rich and moist and delicious. There’s even sweet potato in the icing!

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I cooked the sweet potato as Dreena suggests at the start of the book: by baking it whole, skin-on. You just scrub the sweet potato, put it on a tray and stick it in the oven for 40 – 60 minutes. Don’t pierce the skin at the start: those fork marks you can see are from me testing whether the sweet potato was cooked. The skin becomes loose and can be easily peeled away from the cooked sweet potato, which was slightly caramelised.

Just give this recipe a try, I predict that you will love it. My kids and I ate the left-over icing with a spoon, it’s almost a chocolate mousse. Gorgeous.

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This was my younger child’s 7th birthday cake. The icing is just icing sugar + a little warm water + blue food colouring, with vegan hundreds and thousands on top. The cake recipe is one I’ve used before, but it’s recently moved here. Mmm, chocolate cake.