Ever since the eighties when two people were walking down the street in opposite directions, one eating a chocolate bar, the other eating peanut butter out of a jar, we've known that the two go together really well. We know this because the two people allegedly collided exclaiming, “hey you're chocolate's in my peanut butter!” “My peanut butter's in your chocolate!” This has been documented as a true occurrence because I saw it in a Reese's Peanut Butter Cup commercial once. I'm so thankful they had TV camera's rolling to get that on film. But what was up with the peanut butter in those things? It always tasted like it was the leftover peanut butter at the factory that was too low quality to actually be put in jars. And the chocolate seemed like typical mass produced American chocolate fare, over-sweetened and chalky which barely qualifies as chocolate to this chocolate snob.With this Peanut Butter Bomb recipe I captured the essence of fine, natural peanut butter, combined it with some lightly caramelized sugar and Regular Vegan Butter or margarine, then covered it in a dark chocolate exterior, completing an irresistible vegan chocolate bonbon.
After hundreds of late night baking sessions, a dream is realized: health-concious, animal-friendly treats that are pure for you and easy on the planet.
Violet Sweet Shoppe: Based in San Francisco, Violet Sweet Shoppe has a wide following and is especially well known for its delectable Blueberry Hand Pies – one of Crystal’s original creations. Crystal herself is particularly proud of her dedication to wholesome ingredients that do not compromise taste. “I really like to make things without sugar,” says Crystal. “I love baking with brown rice or maple syrup and agave.” But don’t let the health consciousness of Violet Sweet Shoppe fool you; these cholesterol-free, wholesome baked goods are just as sumptuous as the more traditional versions while living up to the standards of the most rigorous vegan.
Sugar Plum Vegan: We are a vegan order and wholesale bakery and catering company located in beautiful Sacramento. Our goal is to bring you the freshest, most delicious sweet and savory foods around. We use organic ingredients whenever possible and work with organic farmers to obtain the freshest, local and in season fruits and vegetables around.
Sweet Compassion Bakery: Sweet Compassion was formed in 2009 by Lauren Krohn, a photographer, animal rights activist and talented vegan cook. We are a small company dedicated to making delectable chocolates by hand, in small batches, with the highest quality ingredients. We are 100% vegan, fair trade and we use as many organic ingredients as possible.
MANNA BREAD® "...moisten your wheat, that the angel of water may enter it…and the blessing...will soon make the germ of life to sprout... then crush your grain and make thin wafers as did your forefathers..." — Essene Gospel of Peace.
Fat Bottom Bakery: Fat Bottom Bakery is a project started by Carolynn and Ashley in Oakland, Ca-- the manifestation of our desire to spread delicious, cute, cruelty-free things to the world.
Black Orchid Bakery: Black Orchid is a gourmet vegan bakery. We are committed to providing creative, high quality cakes, cookies and pastries guaranteed to titillate your taste buds. As much as possible, we strive to use organic, fair-trade and locally-sourced ingredients. All of our baked goods are dairy-free, egg-free and contain no animal products or byproducts.
Red Mango Bakery: Red Mango Bakery is a fully licensed wholesale bakery that provides Cakes, Cupcakes, Cookies, Muffins and more to Cafes, Coffee Shops, Restaurants, and other Food Service Establishments. Our professional kitchen is located at 228 Albany Ave.
We use traditional ingredients in the baking process, as well as ingredients that are free from any animal by-products, known as Vegan. We uphold our Vegan products to the highest taste standard, and they are enjoyed by Vegans and Non-Vegans alike!
Cocoa V: Cocoa V, a vegan chocolate boutique and wine cafe opened it’s doors on November 22nd, 2009 in the quaint, fashionable neighborhood of Chelsea, NYC. What makes us stand out among a slew of other chocolate shops in the big apple are a number of things. We are the very first 100% vegan, organic, fair trade chocolate shop to date. In our boutique we offer a complete line of bon bons, truffles, bark, bars and baked goods. Special treats like our signature vegan "milk" chocolate truffles, almond toffee, chocolat covered caramel popcorn and pillowy marshmallows allow everyone who's vegan or lactose intolerant to feel like a kid in a candy store again!
There's nothing quite like home made bread. This hearty Easy Wheat Bread recipe is easy to whip up if you have a few hours and it's really simple. In bread baking, longer rise cycles at lower temperatures usually result in more flavor compounds that are generated due to the yeast extracting and break down more starches in the flour and converting them into sugars which will then get caramelized during baking. Some doughs call for an overnight rise in the refrigerator so optimum flavor can be developed. In this vegan loaf you have the option of doing an overnight slow rise in the refrigerator or a regular rise. The two first rise cycle is for the main fermentation of the dough where the yeast eats the most sugars and rises the bread with CO2. The last rise is called 'proofing' in where the dough rises after it's been molded into it's desired shape or placed in it's specific mold.
Pistachios paired with cardamom then kissed with rum makes this vegan Pistachio Cardamom Brittle recipe stand out. Cover it in melted dark chocolate to transform it into pistachio chocolate bark if you want to give it another flavor dimension.
With the holidays rapidly approaching and funds dwindling about as fast, you might be wondering how in samhain you're going to pull out all the stops and deliver a memorable gift this year. Or you may be dreaming up ideas on getting yourself into a chocolate induced coma so you can cope with the stresses of life. Either way, now is the time to take matters into your own hands, put on your DIY hat and make a box of chocolates.Like most things that are a little time consuming, the rewards of doing this are pretty big. I mean, the probability of having extra chocolates on hand is extremely high. I repeat: You're going to have tons of awesome chocolates after you do this! So what are you waiting for?
One of the reason marzipan goes back ages is because it's extremely versatile. It can be used for anything from cake decorations, fillings in cookies and pastries or in this case, a center in this vegan bonbon recipe. A touch of almond extract brings out some extra flavor so it can compete on the same level as the chocolate. This recipe uses a chocolate mold. If you don't have one, place the marzipan balls in the freezer for an hour or so, roll them in melted chocolate, then place them on a parchment paper lined cookie sheet before returning them to the freezer for about another hour.
