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<![CDATA[Other Vegan Baking Recipes]]> http://www.veganbaking.net/ <![CDATA[Other Vegan Baking Recipes]]> http://www.veganbaking.net/images/stories/logo.png http://www.veganbaking.net/ http://www.veganbaking.net/recipes/other-vegan-treats/spring-form-crusts <![CDATA[Vegan Spring Form Crusts | Gluten-free]]> http://www.veganbaking.net/recipes/other-vegan-treats/spring-form-crusts
Vegan Spring Form CrustVegan crusts are the foundation of many desserts so it’s important to treat them seriously. When making a crust for a springform pan, it’s important to have options that pair nicely with your dessert. One example is that you'd want to use a gluten-free crust with a gluten-free cheesecake. Regular cheesecakes go great with a graham cracker crust recipe but what if you’re not going the traditional route? That Vegan Apple Caramel Cheesecake might be better paired with a ginger snap cookie crust or a walnut crust. What if you’re doing something entirely different from a cheesecake or maybe you have a gluten intolerance? Maybe you want to take it to the next level and make a Vegan Chocolate Mouse with a hazelnut crust! Now you can do almost any type of spring form crust if you have access to dry cookies or nuts based on the recipe below.
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Vegan crusts are the foundation of many desserts so it’s important to treat them seriously. When making a crust for a springform pan, it’s important to have options that pair nicely with your dessert. One example is that you'd want to use a gluten-free crust with a gluten-free cheesecake. Regular cheesecakes go great with a graham cracker crust recipe but what if you’re not going the traditional route? That Vegan Apple Caramel Cheesecake might be better paired with a ginger snap cookie crust or a walnut crust. What if you’re doing something entirely different from a cheesecake or maybe you have a gluten intolerance? Maybe you want to take it to the next level and make a Vegan Chocolate Mouse with a hazelnut crust! Now you can do almost any type of spring form crust if you have access to dry cookies or nuts based on the recipe below.

Find more Easy recipes on Veganbaking.net

Vegan Cookie Crust Recipe for a 9 inch spring form pan

140 grams dry, crispy cookies such as graham crackers (about 9), Mi-Del ginger snaps, Nilla Wafers, chocolate Oreo cookie halves, etc
5 Tablespoons unrefined coconut oil, melted
1 Tablespoon + 1 teaspoon water
⅛ teaspoon salt

1) Process the graham crackers into crumbs and toss with flavoring ingredients

Preheat your oven to 350F (177C). Break the graham crackers into 1 inch pieces, place in a food processor and pulse repeatedly until they're ground into a sand-like consistency. Add the crumbs to a large mixing bowl, add the melted coconut, water, salt and hand mix with a spoon until well combined. 

2) Press the crust mixture into the spring form pan

Transfer the graham cracker crumb mixture to the spring form pan and distribute evenly on the bottom. Use the flat bottom of drinking glass to press the graham cracker crumb mixture into the bottom of the springform pan so it's firmly packed.

3) Bake the spring form crust to perfection

Baking the spring form crust is optional but will result in a more crispy crust. Bake for 10 minutes. Add your filling and bake according to your filling recipe. The crust can be baked ahead of time, left in the spring form pan and stored covered in the refrigerator for up to 3 days or in the freezer for up to 1 month. This recipe makes one 9 inch Vegan Cookie Spring Form Crust.

Mi-Del Gingersnaps
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Vegan Gluten-free Nut Crust Recipe for a 9 inch spring form pan

200 grams nuts such as almonds, walnuts, pecans, hazelnuts, pine nuts, etc. (about 2 cups)
 
2 Tablespoons water
1 Teaspoon golden flax meal
 
2 Tablespoons + 2 teaspoons sugar
¼ + ⅛  teaspoon salt
⅛ teaspoon cinnamon

1) Hydrate the nuts

Soak the nuts for 8 to 12 hours or simmer them in water for 15 minutes. Drain and set aside.

2) Prepare your flax mixture

Preheat your oven to 300F (149C). Liberally grease the spring form pan with vegetable oil and set aside. Add the water and flax meal to a drinking glass, mix together with a fork and let it sit for about 10 minutes so the mixture thickens. 

3) Process the crust ingredients

Place the nuts, flax meal mixture, sugar, salt and cinnamon in a food processor and pulse repeatedly until they're ground into a sand-like consistency.

4) Press the crust mixture into the spring form pan

Transfer the mixture to the spring form pan and distribute evenly on the bottom. Use your fingers to press the nut mixture into the bottom of the springform pan so it's firmly packed.

5) Bake the spring form crust according to the type of filling you're using

If you’re making a no-bake filling, bake the crust for 30 minutes. If you’re baking the filling, add the filling to the spring form pan and bake all at once according to your filling recipe. The crust can be prepared ahead of time, left in the spring form pan and stored covered in the refrigerator for up to 3 days or in the freezer for up to 1 month. This recipe makes one 9 inch Vegan Gluten-free Nut Spring Form Crust.

Pine nuts
 
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Sat, 03 Dec 2011 22:14:38 -0500
http://www.veganbaking.net/recipes/other-vegan-treats/caramel-powder <![CDATA[Vegan Caramel Powder]]> http://www.veganbaking.net/recipes/other-vegan-treats/caramel-powder Vegan Caramel PowderWhat if you could have a fanny pack with a secret stash of Vegan Caramel Powder that you could just dust onto things like apple cider donuts, fold into apple pies, work into cake batter and sprinkle onto ice cream whenever you wanted? Now you can! Caramel significantly enhances everything from chocolate to apple to vanilla, making this Caramel Powder a great thing to have in your kitchen flavor arsenal, or your fanny pack. Caramel powder is just sugar, water, oil and salt brought up to an amber caramelization temperature of 345F (174C) on the Candy Temperature Chart. If you'd like a slightly deeper caramel flavor feel free to experiment with temperatures up to 375F (191C).
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What if you could have a fanny pack with a secret stash of Vegan Caramel Powder that you could just dust onto things like apple cider donuts, fold into apple pies, work into cake batter and sprinkle onto ice cream whenever you wanted? Now you can! Caramel significantly enhances everything from chocolate to apple to vanilla, making this Caramel Powder a great thing to have in your kitchen flavor arsenal, or your fanny pack. Caramel powder is just sugar, water, oil and salt brought up to an amber caramelization temperature of 345F (174C) on the Candy Temperature Chart. If you'd like a slightly deeper caramel flavor feel free to experiment with temperatures up to 375F (191C).

Find more Caramel recipes on Veganbaking.net

Vegan Caramel Powder Recipe

1 cup sugar
3 Tablespoons water
2 Tablespoons unrefined coconut oil
1/8 teaspoon salt

1) Prepare to caramelize

Line two large baking sheets with parchment paper and set aside. In a medium, heavy duty saucepan, add the sugar, water, coconut oil, salt and stir it together with clean fingers. Fill a large bowl that's bigger than your saucepan with ice water. This bowl of ice water serves two purposes: if you get burned by hot syrup you can dip your hand in the ice water. It will also be used to cool the hot saucepan after your caramel reaches it's final caramelization temperature. Bring the sugar mixture to a boil on high heat, covered, then remove cover. Reduce heat to medium. Do not stir the mixture because natural convection currents will do the stirring for you.

2) Make your vegan caramel

Insert a candy thermometer and bring the mixture up to 300F (149C). After 300F the temperature will rise rapidly. Once the mixture reaches 345F (174C), remove it from heat and dip the saucepan into the ice water for about 10 seconds to stop the caramelization process.

3) Pour your caramel

Pour the mixture onto the baking sheet and let it cool completely before breaking it into pieces.

4) Process your caramel into powder

Place the caramel pieces into a food processor and process into powder, about 3 minutes. If you'd like an extra fine powder, transfer this mixture to a spice grinder in small batches and grind.
Caramel Powder can be stored in an air tight container for up to six months. This recipe makes about 1 cup of Caramel Powder.

Vegan Caramel

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Mon, 17 Jan 2011 17:11:17 -0500
http://www.veganbaking.net/recipes/other-vegan-treats/maple-roasted-nuts <![CDATA[Vegan Maple Roasted Peanuts]]> http://www.veganbaking.net/recipes/other-vegan-treats/maple-roasted-nuts Vegan Maple Roasted PeanutsThis Vegan Maple Roasted Peanut recipe makes an addictive snack. Once I was on a San Francisco Muni train and was in the process of getting busted for both sneaking on without paying and eating while on the train. As the Muni cops closed in, I clutched my container of Maple Roasted Peanuts tightly. {loadposition share}Vegan Maple Roasted Peanuts

This Vegan Maple Roasted Peanut recipe makes an addictive snack. Once I was on a San Francisco Muni train and was in the process of getting busted for both sneaking on without paying and eating while on the train. As the Muni cops closed in, I clutched my container of Maple Roasted Peanuts tightly.

Find more Maple recipes on Veganbaking.net

Vegan Maple Roasted Peanuts Recipe

1 cup maple syrup (Grade B)
½ teaspoon salt

3 cups peanuts, dry roasted, unsalted
1 teaspoon cinnamon
1 teaspoon vanilla extract

1) Prepare your water bath and get ready to caramelize

Cover a baking sheet with parchment or wax paper. In a medium saucepan, whisk together the maple syrup and salt. Fill a large bowl, that's bigger than your saucepan, with cold water. This bowl of water serves two purposes: if you get burned by hot syrup you can dip your hand in it. It will also be used to cool the hot saucepan after the mixture reaches 245F (118C). Bring the mixture to a boil on high heat, covered. Remove cover and reduce heat to medium low so the mixture simmers without boiling over. Do not stir the mixture from now on because natural convection currents will do the stirring for you.

2) Caramelize the maple syrup

Insert a candy thermometer and bring the mixture up to 245F (118C). After the mixture reaches this temperature it will start to burn rapidly so 245F (188C) is about the maximum temperature we can caramelize pure maple syrup. Remove from heat and dip the saucepan into the ice water for about 10 seconds to stop the caramelization process.

Learn more about the stages of sugar caramelization.

3) Stir the peanuts and spices into the maple syrup, pour and allow to cool

Stir in the peanuts, cinnamon and vanilla extract with a wooden spoon until well incorporated. Pour the mixture onto the baking sheet and separate the nuts as much as possible with two forks. Allow the mixture to cool for about 8 hours before breaking the mixture into individual nut size pieces.
This recipe makes about 8 cups of Vegan Maple Roasted Peanuts.

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Fri, 23 Apr 2010 05:00:00 -0400
http://www.veganbaking.net/recipes/other-vegan-treats/cashew-egg-nog <![CDATA[Vegan Cashew Egg Nog]]> http://www.veganbaking.net/recipes/other-vegan-treats/cashew-egg-nog Vegan Cashew Egg NogThis Vegan Cashew Egg Nog recipe is super easy to make and doesn't actually contain eggs. It's just a great 'nog to put a splash of bourbon or rum into. It's even good on it's own. Using the arrowroot powder or tapioca flour is important to achieve the creamy texture and emulsify the fats with the rest of the liquids. Perfect for a lazy evening next to a crackling fire space heater. Legend has it that egg nog originated in England where it consisted of a mix of milk, eggs and either brandy, Madeira or sherry. It wasn't until it was brought over the the United States that it started to get mixed with bourbon, a reaction to other liquor's scarcity during the American Revolutionary War.
{loadposition share}Vegan Cashew Egg Nog

This Vegan Cashew Egg Nog recipe is super easy to make and doesn't actually contain eggs. It's just a great 'nog to put a splash of bourbon or rum into. It's even good on it's own. Using the arrowroot powder or tapioca flour is important to achieve the creamy texture and emulsify the fats with the rest of the liquids. Perfect for a lazy evening next to a crackling fire space heater. Legend has it that egg nog originated in England where it consisted of a mix of milk, eggs and either brandy, Madeira or sherry. It wasn't until it was brought over the the United States that it started to get mixed with bourbon, a reaction to other liquor's scarcity during the American Revolutionary War.

Find more Holiday recipes on Veganbaking.net

Vegan Cashew Egg Nog Recipe

2 1/3 cups water
¾ cup raw, unsalted cashews, rinsed
½ cup sugar
¼ teaspoon arrowroot powder or tapioca flour

2 Tablespoons canola oil, light olive oil or rice bran oil
1 Tablespoon apple cider vinegar
¾ teaspoon nutmeg
¼ teaspoon cinnamon
1 teaspoon vanilla extract

1) Simmer the cashews

In a medium saucepan, add the water, cashews, sugar and arrowroot powder or tapioca flour. Bring the mixture to a boil and simmer covered for 15 minutes, stirring occasionally.

2) Blend the cashews with the flavor ingredients

Transfer the mixture to a blender and add the canola oil, apple cider vinegar, nutmeg, cinnamon and vanilla extract. Blend on the whip setting for 1 ½ minutes. Place a towel on top of the blender and hold it down so you're shielded from any hot liquid that may splash up when you start the blender.

3) Cool the vegan egg nog in the refrigerator

Transfer the Egg Nog to a covered container and let it cool in the refrigerator for about 2 hours. It will keep in the refrigerator for up to one week. This recipe makes about 3 cups of Vegan Cashew Egg Nog.

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Wed, 16 Dec 2009 01:43:38 -0500
http://www.veganbaking.net/recipes/other-vegan-treats/bourbon-baked-apples <![CDATA[Vegan Bourbon Baked Apples]]> http://www.veganbaking.net/recipes/other-vegan-treats/bourbon-baked-apples Vegan Bourbon Baked ApplesThis Vegan Bourbon Baked Apple recipe is a great way to get that ridiculously good apple flavor without resorting to the time intensive sport of pie making. It's kind of like an apple pie but without all the crust drama. The core of the apple is removed and replaced with a delectable mixture of pecans or walnuts, raisins, maple syrup, cinnamon and nutmeg. The whole deal is then doused with bourbon and baked to perfection. I won't tell if you drink some of the bourbon to make sure it's okay.
{loadposition share}Vegan Bourbon Baked Apples

This Vegan Bourbon Baked Apple recipe is a great way to get that ridiculously good apple flavor without resorting to the time intensive sport of pie making. It's kind of like an apple pie but without all the crust drama. The core of the apple is removed and replaced with a delectable mixture of pecans or walnuts, raisins, maple syrup, cinnamon and nutmeg. The whole deal is then doused with bourbon and baked to perfection. I won't tell if you drink some of the bourbon to make sure it's okay.

Find more Apple recipes on Veganbaking.net

Vegan Bourbon Baked Apple Recipe

4 large tart, green apples or other suitable apple varieties for baking

¼ cup chopped pecans or walnuts
¼ cup chopped raisins
3 Tablespoons brown sugar
2 Tablespoons maple syrup
4 teaspoons Regular Vegan Butter or margarine
1 teaspoon cinnamon
¼ teaspoon nutmeg

½ cup water
1/3 cup bourbon

1) Prepare your apples

Preheat oven to 375F (190C). Wash the apples. Using a paring knife, remove the cores of the apples almost, but not completely to the bottom. If you have an apple corer you can cut the core out all the way through but be sure to cut off the bottom ½ inch of the core and put it back in the bottom of the apples. Be sure to dig out any seeds. The holes should be about ¾ inch to one inch wide.

2) Whisk together the flavor building ingredients and stuff the apples

In a small bowl whisk together the pecans or walnuts, raisins, brown sugar, maple syrup, Vegan Butter, cinnamon and nutmeg. Place the apples in a 8 x 8 inch square baking dish. Stuff each apple with this mixture.

3) Bake the apples to perfection

Add the water and bourbon to the baking dish. Bake for about 35 minutes, until tender when poked with a fork, but not mushy. Remove from the oven and baste the apples several times with the pan juices. Serve warm with vanilla non-dairy ice cream or vanilla yogurt. This recipe makes 4 Vegan Bourbon Baked Apples.

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Tue, 16 Dec 2008 05:39:00 -0500
http://www.veganbaking.net/recipes/other-vegan-treats/banana-delight <![CDATA[Banana Delight]]> http://www.veganbaking.net/recipes/other-vegan-treats/banana-delight Vegan Banana DelightOne wonderful summer in lovely Northern California, I had the pleasure of camping with one of my favorite people ever (who I'll just call Alf). That night he introduced me to something I'll never forget...Banana Delight! Serve with some quality sipping whiskey and good friends. {loadposition share}Vegan Banana Delight

One wonderful summer in lovely Northern California, I had the pleasure of camping with one of my favorite people ever (who I'll just call Alf). That night he introduced me to something I'll never forget...Banana Delight! Serve with some quality sipping whiskey and good friends.

Find more Banana recipes on Veganbaking.net

Banana Delight Recipe

4 bananas (duh!)
½ cup semisweet chocolate chips (vegan)
⅓ cup shredded coconut (unsweetened)
⅓ cup walnuts
⅛ teaspoon salt

tin foil

whiskey (for sipping by the campfire)

1) Mix the ingredients

Add the chocolate chips, shredded coconut, walnuts and the salt to a jar and mix them by shaking the jar.

Slice the bananas

2) Slice your bananas

Unpeel said banana. Put the banana on a good sized square of tinfoil. With a sharp knife, cut the top of the banana off in a horizontal 'V' shape so that you create a boat like receptacle for the goodies to rest in. Put the cut out portion of banana to the side for now If possible, do not cut all the way through the banana. If you do, no worries, it'll just get messy! Shake the previously mixed shredded coconut, chocolate chips and walnuts into the cut out portion of the banana. Place the banana top back on top of the banana so the mixture is sandwiched

3) Wrap everything in foil and cook

Wrap the sucker well in tinfoil Place on hot coals in the campfire for 5 to 10 minutes. It's difficult to tell when the bananas are done but after a couple you'll get the idea. The goal is to get the Banana Delight hot enough so that the sugars in the banana slightly caramelize, the walnuts get toasted and the chocolate melts.

4) Enjoy your Banana Delight

Remove from the campfire and give them a minute to cool. Unwrap the tinfoil, grab a spoon, take a shot of whiskey and eat up! This recipe makes 4 portions of Banana Delight.

Banana Delight Assembly

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Tue, 07 Oct 2008 12:38:08 -0400
http://www.veganbaking.net/recipes/other-vegan-treats/mulled-wine <![CDATA[Vegan Mulled Wine - A Hot Spiced Wine that's great for the Holidays]]> http://www.veganbaking.net/recipes/other-vegan-treats/mulled-wine

{loadposition share}This Vegan Mulled Wine recipe uses maple syrup as its primary sweetener then utilizes allspice berries, cinnamon bark, orange peel and clove berries for a smooth, spicy wine that will soothe those winter blues. This vegan spiced wine is great for holiday parties because it's easy to make and it gets things started.

Vegan Hot Spiced Wine Recipe

2 ½ Tablespoons whole allspice berries
2, 4 inch pieces of cinnamon bark
2 Tablespoons dried orange peel pieces
2 Tablespoons whole clove berries
¾ cup maple syrup
1 bottle red wine

Stir the ingredients together over heat then strain

Combine allspice, cinnamon bark, orange peel, coves, maple syrup and wine in a medium saucepan. Place on medium heat and stir occasionally until the sugar is dissolved. Strain before serving and serve warm.
Note: Placing a spoon in the wine glass before pouring will reduce chances of heat breaking the wine glass. This recipe makes about 750 mL of Vegan Mulled Wine.

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Wed, 09 Apr 2008 02:50:15 -0400
http://www.veganbaking.net/recipes/other-vegan-treats/jello-shots <![CDATA[Vegan Jello Shots]]> http://www.veganbaking.net/recipes/other-vegan-treats/jello-shots

{loadposition share}Hey, vegans can party too. Often times with Jello Shots and stunna shades. This Jello Shot recipe utilizes agar powder and arrowroot powder that is gelatinized in a little fruit juice and sugar then added to the high grain alcohol of your choice: usually vodka.

Vegan Jello Shot Recipe

4 oz. (about ½ cup) fruit juice
¼ cup sugar
4 teaspoons agar powder
½ teaspoon arrowroot powder or tapioca starch

8 oz. (1 cup) vodka

1) Prepare the fruit gel over heat

In a medium mixing bowl add the fruit juice, sugar, agar powder and arrowroot powder or tapioca starch. Simmer on medium heat, whisking constantly until the mixture boils. Remove from heat. 

2) Whisk in the vodka, pour and cool

Whisk in the vodka. Pour the mixture into about 10 to 12 shot glasses or small cups. Refrigerate for at least a few hours to allow the shots to set. Keep refrigerated until party time. This recipe makes about 10 to 12 Vegan Jello Shots.

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Sun, 09 Mar 2008 21:05:48 -0400
http://www.veganbaking.net/recipes/other-vegan-treats/poached-pears-in-red-wine <![CDATA[Poached Pears in Red Wine]]> http://www.veganbaking.net/recipes/other-vegan-treats/poached-pears-in-red-wine

{loadposition share}This recipe for Poached Pears in Red Wine is perfect for last minute dinner parties because its easy to make and can be quickly made onsite. It features red wine enhanced with orange juice, sugar, lemon zest and cinnamon. The pears are then simmered in the mixture causing the sugars in the pears to caramelize and generate a multitude of wonderful flavor compounds that generally translates to "mmmmm". Oh and they taste awesome dolloped with vegan whipped cream or soy yogurt too.

Poached Pears in Red Wine Recipe

2 cups dry red wine
½ cup orange juice
½ cup sugar
¼ cup water
zest of one lemon
½ teaspoon cinnamon

6 Medium size Bosc pears

½ cup non-dairy whipped cream or yogurt

1) Whisk together the flavor building ingredients

In a large pot, combine the red wine, orange juice, sugar, water, lemon zest and cinnamon. Bring to a boil over medium heat and stir until sugar dissolves. Remove from heat. 

2) Prepare the pears and simmer to perfection

Remove the stems from the pears, peel and cut in half lengthwise. Place in the large pot face down and simmer for about 15 minutes. The time will vary depending on how firm the pears are. Remove pears from the pot and place in a glass baking dish or serving dishes. 

3) Reduce the cooking liquid into a syrup

Boil the cooking liquid until reduced to about ¾ cup. This should take about 10 minutes. Pour the liquid over the pears and serve with non-dairy whipped cream or yogurt. This recipe makes 6 servings of Poached Pears in Red Wine.

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Tue, 04 Mar 2008 01:15:25 -0500
http://www.veganbaking.net/recipes/other-vegan-treats/heavenly-hot-chocolate <![CDATA[Heavenly Vegan Hot Chocolate - A Hot Cocoa that's smooth and silky]]> http://www.veganbaking.net/recipes/other-vegan-treats/heavenly-hot-chocolate Vegan Heavenly Hot ChocolateThis Heavenly Vegan Hot Chocolate recipe is great when it's cold outside and you need a nice warm friend. Two different types of chocolate really amplify the cocoa notes which are further enhanced by coconut sugar, a bit of espresso powder and a touch of cayenne. Coconut sugar lends an additional layer of complex richness but if you don't have it, granulated white or turbinado sugar works too. It's then simmered to allow everything to meld together. Feel free to customize it by adding a splash of coffee, mint extract, Kahlua or enjoy it on its own. {loadposition share}Vegan Heavenly Hot Chocolate

This Heavenly Vegan Hot Chocolate recipe is great when it's cold outside and you need a nice warm friend. Two different types of chocolate really amplify the cocoa notes which are further enhanced by coconut sugar, a bit of espresso powder and a touch of cayenne. Coconut sugar lends an additional layer of complex richness but if you don't have it, granulated white or turbinado sugar works too. It's then simmered to allow everything to meld together. Feel free to customize it by adding a splash of coffee, mint extract, Kahlua or enjoy it on its own.

Find more Chocolate recipes on Veganbaking.net

Heavenly Vegan Hot Chocolate Recipe

3 cups non-dairy milk
1 oz semi-sweet chocolate
6 Tablespoons coconut sugar or granulated white sugar
3 Tablespoons cocoa powder (sifted)
½ teaspoon instant espresso powder
1/8 teapoon salt
1 pinch cayenne powder

½ teaspoon vanilla extract

In a medium saucepan, whisk together the non-dairy milk, semi-sweet chocolate, coconut sugar, cocoa powder, instant espresso powder, salt and cayenne powder. It's important that the cocoa powder is sifted so it doesn't clump after adding. Place over medium heat and bring to a simmer for about one minute while whisking occasionally. Remove from heat and whisk in the vanilla extract.
This recipe makes 3 cups of Heavenly Vegan Hot Chocolate.

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Mon, 03 Mar 2008 06:49:26 -0500