For Your Belly

Yummy Mondays: Two Vegany Chocolate Delights You Have To Try

Natalie Alice Zigdon4 comments446 views
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I think I might just have to admit I have a huge problem here, and as much as I try to eat as healthy as possible I always seem to fall of the wagon and break. Yep. I have an addiction. But its not the alcoholic nor any other self destroying ones (depends of who you ask). I love chocolate! I crave it like a mad person whenever I feel sad, or bad. Whenever that time of the month comes, and whenever that irritating sweet tooth jumps by and bids its hello.

I didnt always love chocolate though. It kinda started with a lust to white chocolate when I was a kid (and yes, I do know that white chocolate is technically not chocolate) and made its way up to dairy and then the hardcore 70% and up kind, or as most people like to call it the fancy kind, and boy was  I hooked.

Unfortunately, most chocolatey treats are not vegan friendly nowadays, so I can sometimes find myself hurdling away finding an alternative, with an hungry heart and a crazed mind, so I did get a little overboard when I came up with this two lovelies here. This are not fat free, but they are down right much healthier then the store bought alternatives, and boy are they yummilicious!

And not to diss the White Chocolate, which is awesome indeed. But this Vegan Sweet Potato Brownies might just be one of the best I’ve ever made. Hope you’ll like it 🙂

Vegan Sweet Potato Brownies

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What you’ll need

3 Medium Sized Sweet Potatoes

12 Majhol Dates

1 Tsp Vanilla Extract

100 gr Walnuts

50 gr Cocoa nibs

3 Tbs Cocoa

1/2 cup Almond Flour

2 Tbs Maple Syrup

1 Tsp  Himalayan Pink Salt

1 Tbs Coconut Oil

2 Tbs Almond Milk

How to?

Boil the sweet potatoes until soft and mash them all up in a food processor with your dates. And no, I’m not asking you out here ;). Once you reach an even consistency,  add your walnuts  and simply pulse that heavenly batch 2 or three times. Layer the all thing on a baking pan with some parchment paper. You can even decorate the think with some leftover walnuts as I did right here before you stick it in the oven for 15 minutes on 175°c. And if you can resist, I’d suggest letting it cool down for 30 – 45 minutes before grabbing a slice. Wouldn’t want to burn your tongue there, would you?

Dairy Free White Chocolate

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What you’ll need

100 gr Cocoa Butter

3 Tbs Coconut Oil

1/4 Cup Cane Sugar

4 Tbs Almond or Soy milk (unsweetened)

1 Tbs Vanilla Paste or 1 Vanilla bean

Dash of Himalayan Pink Salt

How to?

Now this might not be the “official” Chocolatier way to do it, but it was the only way to melt the cane sugar and not get that grainy texture, I found after experimenting. Start by mixing the cane sugar with the  coconut oil on a double boiler, and mix throughly until the sugar is completely melted. Set aside and in a different bowl add all your other ingredients on medium to low heat. Make sure the hot water does not touch the bowl. The trick here, I found, is to get your cocoa butter melted, but still white. If it gets too hot you’ll want to let it cool and try again. Once its even add you coconut oil and sugar mixture and keep blending it slowly. after around 7-10 minutes you’ll want to get it off the water and keep mixing until the mixture is cooler, but still thick. Then just later it to the pen of your choice, hit it on the counter to let the bubbles out and put in your fridge to cool down

Oh, and make sure you wont be left on cloud nine for too long there

Happy sweet tooth day, and have a great weekend people

Allie

Natalie Alice Zigdon
Blogger, self proclaimed geek, avid reader and baker, music and art fanatic, and one heck of a crazy lady