1/3 cup unsweetened applesauce
1/3 cup almond butter
1/2 cup dry sweetener (I use sugar)
1 tbsp ground flax seeds
2 tsps vanilla extract
1 1/3 cups oat flour (I actually grind regular quick oats in my blender so I don’t have to buy an extra ingredient)
1/2 tsp baking soda
1/2 tsp salt
1/4 cup whole wheat pastry flour
¾ cup chocolate chips (I increased the amount of chips in the original recipe by ¼ cup)
Preheat oven to 350 and line cookie sheets with parchment paper.
In a large mixing bowl, use a strong fork to beat together the applesauce, almond butter, dry sweetener and flaxseeds. Once relatively smooth mix in the vanilla.
Add in the oat flour, baking soda, and salt and mix well. Add the whole wheat flour and chocolate chips and mix well.
Drop the spoonfuls of batter onto the prepared baking sheets in about 1 1/2 tbsp scoops, about 2 inches apart. Flatten the cookies a bit, so that they resemble thick discs (they won’t spread much at all during the baking). – I use the bottom of a glass dipped in water so it doesn’t stick. Bake for 8-10 minutes.
Remove from the oven and let them cool for about 5 minutes before transferring to a cooling rack.
Chocolate Cake with Chocolate Icing
I’m not usually a fan of chocolate cake because they tend to be dry. This is one is most and seemingly very decadent. I even made it for Valentine’s Day. This recipe is adapted from the double chocolate cupcake recipe. I just pour the batter in a square 9” x 9” inch pan. If you want to have them as cupcakes, it makes 12 of them.
2 ounces dark chocolate (the recipe calls for unsweetened but I use a very dark chocolate instead)
1 cup unsweetened plant-based milk
1 teaspoon apple cider vinegar
⅔ cup dry sweetener (I use sugar)
¼ cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 cup whole wheat pastry flour
⅓ cup cocoa powder, either Dutch-processed or regular unsweetened
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 batch Fudgy Chocolate Frosting (recipe follows)
Preheat the oven to 350°F. Spray a 9” x 9” inch.
Melt the chocolate in a microwave. Let cool slightly. In a large bowl, whisk together the plant-based milk and vinegar. Let it sit for a few minutes, until curdled. Stir in the dry sweetener, applesauce, vanilla, and melted chocolate.
In a separate bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt. Add the mixture to the wet ingredients, one half at a time, and beat until no large lumps remain.
Pour the batter into the prepared pan.
Remove the pan from the oven and let the cake completely cool before frosting.
Fudgy Chocolate Frosting
1 cup boiling water
⅓ cup unsweetened cocoa powder
1½ cups dried, pitted dates, tough ends removed
1 tablespoon brown rice syrup
½ teaspoon pure vanilla extract
Put the boiling water and cocoa powder in a blender. Blend on high speed for about 30 seconds, or until the mixture is relatively smooth. Scrape down the sides of the blender. Be careful not to let steam build up.
Add the dates, brown rice syrup, and salt to the blender. Blend until smooth, stopping occasionally to scrape down the sides of the blender with a spatula to make sure all the ingredients are incorporated. Add the vanilla and blend until combined.
Transfer the mixture to an airtight container. Let chill completely, for at least 3 hours, until it becomes firm and spreadable.
I may never be the “Queen of Vegan Cooking”, but I have found that there are tasty vegan recipes out there and I know that they are healthier than some of the more traditional non-vegan foods. Being healthy doesn’t have to be dramatic, it can be as simple as adding one healthy behavior (recipe, exercise, etc.) at a time – and of course, you leave room occasionally in your new lifestyle for a little fudge!