Posts tagged ‘chocolate’

31 December, 2012

Easy Chocolate Ice-cream – Vegan (recipe)

★ Easy to make and even easier to eat. This chocolate ice-cream is a good substitute for those who miss it, or just want something that they can make at home to avoid the commercial products (which require a science degree to understand the ingredients list).

This recipe does not require an ice-cream machine. All measurements are rough-guides, adjust for taste.

This chocolate ice-cream stays smooth when frozen, does not form ice-crystals, and if left in a serving bowl too long melts into a tasty chocolate milk drink

Medium sized saucepan
Tablespoon – for measuring
Spoon – for stirring
Freezer-safe container with a lid
Grater (optional)
Measuring jug (optional)

4 heaped tablespoons of cocoa powder
3 heaped tablespoons of brown sugar (or char free sugar of choice)
2 heaped tablespoons of corn flour
pinch of salt
pinch of spice, eg. cinnamon, nutmeg
100 grams of grated chocolate (chocolate bar style chocolate)
conversion: 100 grams = 3.5274 ounces
3/4 of a litre / quart Milk of your choice (eg, almond, soy, rice)
conversion: 1 litre = 1.05669 US quart

Add some of the milk to the saucepan, heat over a very low heat

In the same bowl that ice-cream will be made in, mix the cocoa powder, brown sugar, corn flour, salt, spice

Add cocoa mixture to the slowly heating milk, mix well to remove any lumps

Chocolate milk mixture will start to thicken, stir well so it does not burn on the bottom

Add rest of the milk

Add the chocolate, grated or choc-chip sized to the milk, keep stirring. Do Not let the chocolate burn

When chocolate is melted, transfer to a freezable container.

Freeze, this will take a few hours

add cherries to give it a hint at Black Forest flavour
add alcohol-soaked raisins for a more adult variety
add chopped banana and flaked almonds
grated chocolate for choc-chip chocolate ice-cream

7 April, 2012

Link To My Post Featured on VeganBloggersUnite – Decadent Triple Chocolate Cake

Vegan Bloggers Unite is a blog that brings to together guest bloggers on a range of topics – as long as they are vegan.

My recipe for Decadent Triple Chocolate Cake – (most definitely vegan) was recently featured.
Here is the direct link

Vegan Bloggers Unite: Decadent Triple Chocolate Cake

Even the post looks indulgent!

4 February, 2012

Vegan Valentine’s Night (Adults only edition)

If you are not a vegan but would like to prepare a special night for your Loved One, these are just some of the issues to consider. If you are a new vegan this are some idea that you might not have considered yet.

Information: if you are a non-vegan and are preparing a meal, ask other vegans if you are unsure of something. There are many people who call themselves vegan, and some even write books, but that label is more aspirational than actual. Some people who claim to be vegan use leather and eat honey, neither of which are vegan.

So whether real life or social media, if you are not sure whether something is vegan or not – ask a vegan, most are extremely helpful in this area.

Candles: nothing says romantic dinner for two than gently flickering candles. However, there is nothing less romantic than those candles being made from the rendered fat of slaughtered cows – tallow.

Lead can be used in wicks, while not a vegan-specific issue, it is probably better for everyones health to not burn lead.

Look for tallow-free candles, with lead-free wicks.

via Flickr, creative commons licence, I make no attempt to assume copyright, or to connect the photographer with any aspect of my post

Air-fresheners: your Loved One, or potential Loved One, probably wouldn’t notice the brand of air-freshener you use, some of the larger brand names continue to experiment on animals. (For example, Procter & Gamble: see P&G Kills ).

Tablecloths, place-settings, napkins: Avoid silk, or better yet, try to avoid all animal-derived materials in decorating your home – silk, suede, down, leather, wool.

Bone China Flatware: Bone china really is made from bones. Yep, from the bones of cattle.

Recipes: if you are non-vegan and cooking a vegan meal, perhaps for the first time, keep a copy of the recipe close by. If asked, show it, and don’t be offended if your Loved One says “that’s not vegan”, just put the food in the fridge and enjoy it another time.

This is not a criticism, there was a recent magazine article that ran a “Vegan Meal For 2” story, which included a dessert recipe that called for the eggwhites from two organic, free-range chickens. No matter how free those chickens were, their eggs are not ever going to be vegan. So even people trying to do the right thing can be affected by food writers with an agenda.

Perhaps, keep some pasta and sauce in the pantry, for example, just in case you need a back-up meal.

Alcohol: part of the manufacturing process requires alcohol to be clarified or refined, sometimes this is done using isinglass (from the dried swim bladders of fish). Also may contain, dairy, honey, additives, gelatine, eggs. Rumours also have a particular brand of redwine using bull- or ox-blood to clarify their product.

For more information about particular brands:  @barnivore on twitter

Sugar: if you are preparing dessert, be aware some sugars are processed using bone char (bone charcoal), for whitening and decolourising. This does not apply to all sugar.

(sidenote: bone char is also used in refining crude oil during production of petroleum jelly).

Honey: no, it is not vegan.

This is not something real vegans debate. If you want to lick something off your… spoon, make it something other than honey.

Vegan whipped cream: yes, it is real, but involves a little bit of preparation, and involves coconut milk and maple syrup. Recipe found here – Mission Vegan: Whipped Cream

Chocolate: yes there is such a thing as vegan chocolate. There are many vegan chocolates out there…. and marshmallows, and candy/lollies, and cakes and biscuits/cookies.

My recipe for an easy, but decadent all-vegan chocolate cake with ganache and butter cream

Condoms: In some instances the processing of latex involves casein (a milk-protein). There are vegan brands available.

Massage Oil: Who needs commercial brands filled with article additives, alcohol, glycerol, stearates, tallow. A light flavoured nut-oil, such as macadamia nut, is much more healthy, and non-toxic if you happen to accidentally swallow some.

And, one last idea:

* * * NSFW * * *
10 Simple Tips For Better Tasting Semen
Suggestions including eating more spices, fruits and fresh vegetables.

23 October, 2011

Decadent Vegan Chocolate Cake with Ganache or Chocolate Buttercream (recipes)

Cookbook:Chocolate Sour-Cream Icing after melt...

Image via Wikipedia

Chocolate is the first luxury. It has so many things wrapped up in it: deliciousness in the moment, childhood memories, and that grin-inducing feeling of getting a reward for being good.
Mariska Hargitay 

Cake Recipe

(all ingredients vegan)

1 1/2 cups of Self-Raising flour

1/4 cup of cocoa powder

1 cup brown sugar

1 teaspoon vanilla extract

1/4 cup light oil (oil of your choice, eg sunflower, macadamia)

1 cup of water

1. Preheat oven to 160°C / 320°F.

Line with baking paper and grease a cake baking tray

2. Sift together flour and cocoa, add sugar mix well.

3. Add vanilla extract and oil.

4. Add most of the water (better to reserve some water, than add all in one go; it is easier to add more water if the mixture is too dry than add more flour if the mixture is too wet).

5. Blend by hand, 4-5 minutes (or with electric mixer), until the mixture is a velvety smooth batter.

6. Pour into prepared baking tray, tap the sides with a wooden spoon to make an air bubbles come to the top.

Bake 40-50 minutes or until a wooden skewer comes out clean. (I like to spin my cakes around half way through baking, to ensure that it cooks evenly from all sides).

7. Cool in tray for 5 minutes, then remove and transfer to a wire rack to cool completely before adding ganache and / or chocolate butter cream.


100 – 150 grams of vegan chocolate (such as a block or choc-dots)

1 tablespoon vegan margarine

1. Melt the chocolate in a microwave (in 10 second bursts) or in bowl over a saucepan of simmering water (double-boiler) ensure no water gets in the melted chocolate, stir until melted.

2. Add margarine, mix.

3. Spread over cake as an icing / frosting.

Chocolate Butter Cream

1/2 cup of icing mixture or icing sugar (powdered sugar)

(icing mixture is icing sugar with corn flour, icing sugar is very fine sugar)

1 tablespoon cocoa

1 tablespoon vegan margarine

1. Mix the cocoa and the sugar, til blended, add enough margarine til mixture is spreadable.

2. Adjust the quantities to taste or til desired consistency.

3. Spread over cake instead of ganache or as a filling.

Dry ingredients for a Wacky Cake - ingredients...

Image via Wikipedia

Optional extra

Top cake with crushed chocolate biscuits, sliced strawberries,

or a light dusting of powdered sugar.

* Tip

Wait for cake to cool completely before removing greased baking paper.

25 July, 2009

Raw Chocolate Pudding (with vegan recipe)

Raw Chocolate Pudding: with celebrity chef, Leslie Bega

Vodpod videos no longer available.

This recipe comes from G Living: Darker Cooler Side Of Green video starts at 45 seconds.

Chocolate mousse with strawberries

Image via Wikipedia

A heavy duty blender
Serving Cups
Sharp spoon
Large cleaver knife

1 cup of Coconut Water from fresh baby coconuts
2 1/2 cups of fresh Coconut meat, scraped from inside the coconut
1/3 cup of fresh mint leaves
1/2 cup of raw chocolate beans (“nibs”)
1/2 cup of fresh dates (check for seed)
1/2 of a vanilla bean
1 teaspoon of coconut butter
1 to 2 teaspoons almond butter
1/3 cup of agave syrup
1/2 tablespoon piece fresh ginger root

Pre-blend or grind (eg: in a coffee blender) the chocolate beans if desired for a smoother texture.

Opening up 1 or 2 baby coconuts, as shown in the video, they are soft white husked coconuts. Make cuts to the top of the coconut, until the top comes off.

Pour off the coconut water (milk) that is inside, into a separate container. Depending on the size of the coconut, one maybe, two coconuts are required to make 1 cup of water.

Take a large spoon, and scrape out the soft coconut flesh (meat) from inside the shell. Now take a spoon and scoop out the soft baby coconut meat from inside the coconut. Remove any shell that sticks, do that until there is about 2/1/2 cups of flesh.

Add coconut flesh to the blender, add mint, raw chocolate beans, fresh dates, vanilla seeds, coconut butter, almond butter, agave syrup, fresh ginger root, coconut water to the blender.

Blend, pulse at first, until the mix is started, then set on a medium speed and continue blending.

Pause to use the spatula to scrape the ingredients to the centre. Don’t touch the blades while in use.

When blended to a smooth, thick texture, stop, and pour the mix into a glass cup, and chill in the refrigerator for about 45 minutes.

(*)Leftover pudding mix in the blender can be blender with coconut water to make a chocolate drink.

(Handy hint, if you cannot find any other recipes to use the ingredients on, that is a good reason to make more puddings/mousse)

Feedback welcome.