Tag Archives: chocolate

Brown Sugar Bars

I got this recipe from The Tolerant Vegan. These were great – like a fancy chocolate chip cookie, but a bar. I made them for our Saturday “picnic” brunch.

brown sugar bars

Recipe reprinted here for your benefit:

Ingredients:
1 3/4 cups all-purpose flour, plus more for the pan
1/4 teaspoon sea salt
1 cup Earth Balance Natural Buttery Spread, softened, plus more for the pan
1 3/4 cups brown sugar
1/2 cup unsweetened apple sauce
1 1/2 teaspoons pure vanilla extract
1/2 cup soy creamer
8 ounces vegan semisweet chocolate chips
Directions:

Preheat your oven to 350 degrees fahrenheit.
Line a baking pan with wax paper, and then coat the paper and the sides of the pan with Earth Balance and flour.
In a small bowl, whisk together the flour and sea salt.
In a separate bowl, mix together the Earth Balance, brown sugar, apple sauce and vanilla extract on low-medium speed until combined.
Add the wet ingredients to the dry ingredients and mix.
Pour the batter into the pan and bake for 18-20 minutes, until a toothpick can be inserted and removed cleanly.
Remove from the oven and allow to cool completely.
In a small pan, bring the soy creamer to a boil.
As soon as it begins to boil, remove from heat and pour over the chocolate chips, stirring until all the chips are melted.
Let the ganache sit for 30 minutes so it can thicken.
Remove the brown sugar cake from the pan and cut in half.
Spread the ganache on one half of the cake, stopping about 1/4″ from the edges
Place the other half on top, making a ganache sandwich
Place your yummy creation in the refrigerator for two hours so the ganache can set.
Remove, cut into pieces, and you’re all done!

Chocolate Zucchini Cake French Toast

For our End of the World brunch (held on the same day that Harold Camping predicted the Rapture would take good Christians to Heaven while the rest of us suffered rolling earthquakes, the plagues of the Apocalypse, and then death as the world ended after five months of literal Hell-on-Earth), we wanted to make deeply decadent foods befitting of transdimensional spiritual passengers leaving their earthly bodies behind. When our friend George suggested chocolate cake French toast, I was just blown away… what an idea! (Pun intended.)

In order to make it a touch healthier, I made chocolate zucchini loaves – but we still topped them with a sweet strawberry coulis, sweetened browned Earth Balance, and icing sugar.

chocolate zucchini cake french toast with strawberry coulis, brown butter, candied walnuts, and a chocolate dipped strawberry

I actually used this awesome VegWeb recipe submitted by user jessesmum. I screwed it up a bit by adding a bit more baking powder than I was supposed to, but it turned out beautifully. It was flavourful, moist, and cut well into slices. I altered her recipe, below, as I did when I prepared it.

Chocolate Zucchini Loaves – Makes 2 loaves

5 tablespoons ground flax + 10 tablespoons water
3 cups all-purpose unbleached flour
1/4 cup cocoa powder
1 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups cane sugar
1 cup vegetable oil
2/3 cup almond milk
1 teaspoon vanilla
2 cups zucchini, grated
1 cup vegan semi-sweet chocolate chips

Preheat oven to 350 degrees F. Grease 2 9×5″ loaf pans. For flax eggs, microwave flax meal and water for 30 seconds, stir, microwave, 30 more seconds, and stir again. (Or use hot water, stir, and let sit til gummy.)

Combine all dry ingredients in a large bowl and mix well. Add vegetable oil, and use a fork to stir. It will be dry but stir as well as possible. Then add the flax mixture. Continue to mix.

Add milk and vanilla, and stir until well blended. Add zucchini and chocolate chips and blend them in. The mixture should be nice and smooth and moist looking.

Spoon into prepared loaf pans. Bake 55-60 minutes. Cool in pans for 10 minutes, then remove and cool completely. Wrap tightly in plastic wrap and it will keep for days (if your family doesn’t gobble it up).