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Vegetarian/Vegan Chocolate Recipes for Valentines Day

I have shared two (2) chocolate recipes for Valentines Day in my previous post. Today, I will share again another sets of Chocolate Recipes but this time, these will be special, Vegetarian/Vegan Chocolate Recipes for Valentines Day.

Check these Vegetarian/Vegan Chocolate Recipes for Valentines Day below (recipes excerpted from Vegan Family):

1. Fantastic (very rich) Chocolate Cake

1 and a half cups unbleached white flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup sugar
half a cup of mixed, chopped nuts (optional)
1/2 cup vegetable oil
half a cup cold water or soy milk
half a cup of orange juice
2 teaspoons vanilla extract
2 tablespoons vinegar

 

Preheat oven to 375 degrees. Sift dry ingredients into 8″ square or 9″ round baking pan. Mix liquids (except vinegar) and whisk into dry. When batter is smooth, add vinegar and stir quickly, until it is evenly distributed. Put it in the oven, don’t let it stand around (that has something to do with the vinegar) Bake for 25-30 minutes…or longer until done. This cake is great served with Provamel’s soya dream (cream like). Pictured on right with a chocolate “butter” icing (blob of marg, bit of icing sugar, spoon of cocoa, all creamed together) and sprinkled with flaky vegan hot chocolate or whizzers chocolate beans.

A steamed pud with sauce variation sent to us by Bracken: put broken up chocolate bar pieces in the bottom of a microwavable basin and put the chocolate cake mixture on top. Microwave for 2-4 minutes depending on oven.

2. Choc, Fruit and Nut Cookies

This recipe makes about 40 small (2 inch/6cm) cookies

150g/5oz/three quarter cup caster sugar
150g/5 oz/three quarter cup vegan margarine
5 tablespoons of soya milk
300g/10 oz/1and a half cups of plain flour
teaspoon vanilla extract (or according to pack instructions)
a handful each of: chocolate chips, chopped nuts and raisins.

Preheat oven to 200C/400F and grease cookie sheets. Cream together the sugar and marg. Mix in the soya milk and vanilla and then the flour. The mixing of the flour is best done with your hands (messy but fun!). Add the choc, nuts and raisins and mix well. You should have a workable dough (add more flour if it’s too wet or more soya milk if too dry and doesn’t hold together well). Roll out on a floured board (to just under 1 cm thick) and cut into cookies. Lay on cookie sheets and bake for about 10 minutes for soft bake cookies or a little longer for dryer, crunchy ones.

Variations: Leave out the choc, nuts and fruit and half dip the cooled cookies in chocolate – choccy biscuits! Crushed Whizzers chocolate beans are a colourful replacement for chocolate chips. They can also be pressed all over the top prior to baking. Plain cookies with a handful of sesame seeds or desiccated coconut added into the dough are delicious. Plain cookies with a square of chocolate pressed onto them before baking work well too.