Melt vegan chocolate chips on stove top until creamy.
Add silken tofu and melted chocolate to blender or food processor and blend until well combined.
Divide chocolate mousse between 4 glasses and garnish with berries and sprigs of mint.
hin and watery.
Add Vegan Chocolate Chips and Brown Sugar. Stir
elt 1/2 of the chocolate chips in a microwave-safe
ell combined.
Stir in chocolate chips. They should be evenly
he dry ingredients (the original recipe does not call for a
Preheat oven to 350\u00b0F. Line a 13 x 10 inch shallow baking dish with parchment paper. Melt the butter in a saucepan and add the molasses and sugar. Stir in the oats, cherries, banana, coconut and almonds. Heat gently for 2 mins. Transfer to the baking dish and pack down firmly with the back of a spoon. Bake for 12 mins and cool in the pan.
Meanwhile, melt the chocolate. Cut the granola into small cubes and dip each in the chocolate to coat it partially. Place on a sheet of parchment paper to set.
Preheat oven to 350. Prepare baking sheets.
Combine flour, baking soda and salt in a bowl and set aside.
Combine the egg replacer with the warm water and add to brown sugar, maple syrup corn oil and vanilla and mix until blended.
Add dry ingredients and mix until combined. Add chocolate chips and mix.
Drop with a spoon onto baking sheets 2 inches apart.
Bake for 15 to 18 minutes.
sed.
Sprinkle on walnuts, chocolate chips, and the 2 tablespoons
arge saucepan cook and stir chocolate and shipping cream over low
br>Set aside.
Heat chocolate, corn syrup and butter in
n 1 cup of the chocolate chips. Spread evenly in pans
vermix).
5. Add the chocolate chips and raisins.
6
peed until creamy. Stir in chocolate chips.
Spoon rounded tablespoonfuls
Heat Oven to 375.
Put all ingredients except the chocolate chips in a large bowl.
Mix until well mixed.
Add in the Chocolate Chips and mix until evenly distributed.
Use a Tablespoon (measuring spoon) and scoop out TBSP size portions and put onto an ungreased, non-stick cookie sheet (lightly greased if not non-stick).
Use a spoon and flatten into cookie shape (just a little).
Bake for 10-12 Minutes.
Take out of oven and let them cool on the cookie sheet until completely cooled (about 20 minutes).
ENJOY.
about 20 minutes.
Melt chocolate chips in a microwave-safe
Beat cream cheese until smooth. Add confectioners' sugar gradually, beating until well blended. Add melted chocolate and vanilla extract. Chill in the refrigerator for 1 hour.
Shape the chocolate mixture into 1-inch balls. Roll in cocoa powder, coconut, or almonds. Store in the refrigerator.
Preheat oven to 350 Spray an 8 inch square pan with vegetable oil non stick spray.
In large mixing bowl oil and agave nectar, add the applesauce, mashed banana. Whisk 2 TBSP warm water with 1 1/2 tsp Ener-G and add to mix.Add cocoa powder and mix to blend.
In separate bowl sift together flours, baking soda, xanthan gum, and salt. Add to wet ingredients, blend well. Do not over beat.
Mix in by hand vegan chocolate chips and walnuts.
Spread evenly in greased pan.
Bake for 30 to 40 minutes.
ool completely.
To make Chocolate Frosting: Place tofu, vanilla and
Combine ice, bananas, cashew milk, and cacao powder in a blender. Pulse until creamy.
Transfer ice cream to a serving bowl. Top with rice whipped topping and chocolate shavings.
Boil water, add to flax meal, stir and let stand for 10 minutes.
Mix sugar, pumpkin, oil, vanilla, and flax meal mix.
Add flour, baking powder, baking soda, cinnamon and salt. Stir to mix well.
Add chocolate chips and stir.
Bake at 375 for 10-12 minutes.