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honeystuck February 2014



a collection of vegan chocolate treats for Valentine’s Day. love, katie


this issue 7 9 11 13 15


cashew cream chocolates caramel cookie bars caramel pecan brownies chocolate chip cookies peanut butter cups

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Cashew cream chocolates Ingredients 1 cup cashews 1 cup pitted medijool dates 2 cups water 1 tablespoon maple syrup 1 tablespoon vanilla extract 2 tablespoons almond milk 2 cups chocolate chips 2 tablespoons coconut oil ½ cup almond milk

Instructions 1. Soak cashews and dates in water for 2-3 hours. Drain and discard water. 2. In a blender or food processor, combine soaked cashews, dates, maple syrup, vanilla extract and 2 tablespoons almond milk, and process until smooth. It will take about five minutes. 3. Spoon cashew cream onto parchment paper and roll out into a thin disk. Place in the freezer to set at least three hours. 4. After cashew cream sets into a solid disk, prepare chocolate coating in two batches. 5. Combine half of the chocolate chips, half of the coconut oil and half of the almond milk in a bowl and microwave for 45 seconds. Stir to combine until smooth. Pour chocolate over the cashew cream disk, smooth out and return to the freezer to set. 6. After top chocolate layer is set, flip the disk over and repeat step #5 to coat the bottom with chocolate. Return to the freezer to set. 7. After chocolate is set, cut your chocolates into squares, hearts or any shape you want. 8. Store in the freezer.



Caramel cookie bars Ingredients 9 tablespoons Earth Balance ¼ cup sugar 1.5 cups gluten-free flour pinch of salt 2 cups medijool dates ½ cup almond milk 2 teaspoons vanilla extract 2 tablespoons coconut oil pinch of salt 1 cup vegan chocolate chips 2 tablespoons almond milk 1 tablespoon coconut oil

Instructions 1. Prepare cookie crust. Preheat oven to 350 degrees. Beat Earth Balance and sugar together until combined. Add flour and salt and mix until crumbly dough forms. 2. Form dough into a ball with hands and then pat it out into a rectangle on a creased cookie sheet. Bake at 350 degrees for 30 minutes or until golden brown on the edges. 3. While cookie is baking, prep caramel filling. Combine dates, almond milk, salt, vanilla and coconut oil in a blender and blend on high until smooth and creamy. (Note: mind never got that smooth. It’s fine.) 4. After cookie is baked, let cool completely before spreading with caramel filling. 5. Prep chocolate coating. Combine chocolate chips, almond milk and coconut oil in a microwave-safe bowl. Microwave on high for 1 minute, stopping to stir at 30 seconds. 6. Spread chocolate over the caramel-topped cookie. Place in freezer to set. 7. Once chocolate is set, cut cookies into bars. 8. Store in fridge.



Caramel pecan brownies Ingredients ¾ cup sugar 1/3 cup grapeseed oil ¼ cup nondairy milk 1 teaspoon vanilla 2/3 cup all-purpose flour 2/3 cup dark cocoa powder ½ teaspoon baking soda ½ teaspoon salt 1 cup chopped pecans 1 batch vegan caramel sauce

Instructions 1. Combine sugar, oil, milk and vanilla in a bowl and mix to combine. 2. In a separate bowl, combine flour, cocoa powder, baking soda and salt. Stir to combine and then add to wet ingredients. Mix together to form thick batter. 3. Line an 8x8-in pan with parchment paper and spread out brownie batter. (It’s pretty thick batter so I cover it with cling wrap and press it out to the edges.) 4. Top with chopped pecans. 5. Bake in a 350-degree oven for 30 minutes. 6. While brownies are baking, prepare your vegan caramel sauce. 7. Top brownies with caramel. Cool completely in the fridge before cutting.



Chocolate chip cookies Ingredients 2 tablespoons ground flax ¼ teaspoon xanthan gum 6 tablespoons warm water 3 cups whole wheat flour 1 teaspoon salt 1.5 teaspoons baking powder ½ teaspoon baking soda 1 cup Earth Balance ¾ cup sugar ¾ cup brown sugar 2 teaspoons vanilla 2 cups chocolate chips 1 cup walnut pieces

Instructions 1. Create “flax eggs” by combining ground flax, xanthan gum and water. Stir to combine and place in fridge to cool. 2. In a large bowl, whisk together flour, baking powder and baking soda. 3. In a stand mixer (or using handheld beater), beat the Earth Balance and sugars together until pea-sized clumps form. 4. Add vanilla, chilled “flax eggs”, chocolate and walnuts and mix to combine. 5. Using a quarter-cup measure, scoop out dough and roll into balls. 6. Freeze dough for at least four hours or as long as overnight before baking. 7. Preheat oven to 375 degrees. 8. Place cookie balls on a parchment-lined baking sheet (do not smoosh them!) and bake for 8 minutes. 9. Rotate the pan and reduce heat to 325 degrees, baking for another 8-10 minutes or until edges become golden brown. 10. Remove the cookies from the oven and transfer to a cooling rack.



Peanut butter cups Ingredients 3 tablespoons peanut butter 1 teaspoon maple syrup 2 tablespoons coconut oil 2 tablespoons cocoa powder 2 teaspoons powdered sugar


Instructions 1. Mix together peanut butter and maple syrup. (You can use more or less maple syrup based on sweetness preference.) 2. Microwave coconut oil for 15 seconds to soften and then mix in cocoa powder and powdered sugar. 3. Scoop nut butter into three lined muffin cups and top with melted coconut chocolate sauce. 4. Freeze for at least two hours to set chocolate.

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notes caramel cookie bars the shortbread is a veganized version inspired by this crust. caramel pecan brownies you will find the caramel recipe here in elana’s pantry. caramel cookie bars the caramel is a variation on this recipe. chocolate chip cookies my friend maggie is the one who originally recreated the famed levain chocolate chip cookies and mine is simply a veganized version of that work of art. Â

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honeystuck february 2014  

vegan chocolate recipes

honeystuck february 2014  

vegan chocolate recipes