This recipe began its life as No Bake Chocolate Cake (which is really more of a terrine) at 101 Cookbooks.
But, my enterprising friend, Barbara Gelpi, simply poured the mixture into a crumb crust–homemade or purchased, plain or chocolate–and voila!: the densest, richest, most delectable tart imaginable with not a bit of tofu in sight.
Though I happen to love tofu, the absence of it removes all the soy, to which some folks are averse, while also removing the need for a food processor. Considering that my new dog Patsy “retrieved” the blade from the counter where it was draining and ruined it by chewing up the plastic part only–thank goodness–that is a good thing.
Barbara and her husband, Juan, joined me in the preparation of a delectable vegan Moroccan meal last night, so Barbara’s addition of a pistachio garnish was perfectly fitting and tasty, and the green was such a pretty contrast with the warm reddish-brown of the chocolate. But use any nut you like or no nuts at all.
This tart is sure to become a staple and all of your friends will ask you to bring it when they invite you for dinner. Heck, they may invite you to dinner just so you’ll bring the tart!
8 ounces vegan chocolate (at least 70% cocoa)
1 cup almond milk
1/2 teaspoon allspice, cinnamon, chili powder, etc.
2 teaspoons espresso
1/2 teaspoon sea salt
1 crumb pie crust
Optional topping: 1/4 cup coarsely chopped pistachios or your favorite nut
Melt the chocolate on the stovetop or in the microwave. Heat the milk with the spice of your choice, the espresso, and the salt just bubbling. Whisk the chocolate into the milk. Allow to cool and thicken a bit, and then pour into crust. Sprinkle with nuts, and chill a couple of hours or until cold throughout and set. It should be firm enough to slice beautifully. Note: to make peanut butter version, melt 2 tablespoons smooth peanut butter with chocolate and sprinkle top with coarsely chopped peanuts.
These are the perfect fall treat: chocolate always understands and pumpkin is just the perfect personification of everything appealing about autumn.
1 box or bag of brownie mix that calls for only 1 egg, and contains no dairy products in the mix (I use Marie Callender’s “Restaurant Style” 10-0unce Chocolate Fudge Brownie Mix, sold locally at our Dollar Tree)
1/4 cup vegetable oil
3 tablespoons water
1 tablespoon espresso powder or instant coffee
1/4 cup canned pureed pumpkin (not pumpkin pie mix)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pumpkin Cheesecake Layer:
3/4 cup canned pureed pumpkin (not pumpkin pie mix)
4 ounces (1/2 cup) vegan cream cheese
1/2 cup sugar
1/4 cup flour
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (or pumpkin pie spice)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup non-dairy creamer (like soy or coconut)
4 to 5 ounces vegan chocolate chips
Spray a metal 8 x 8-inch baking pan with non-stick spray. (Optionall: cut a 3-inch wide strip of parchment paper long enough for ends to overhang sides of pan, press into bottom and up and over sides, and spray again with non stick spray.) Make brownie layer: in a medium bowl, whisk together all ingredients until well-combined and then whisk for 50 strokes. Spread evenly into prepared pan. Make pumpkin layer: place all ingredients into the bowl of a food processor and process until smooth, scraping down sides of bowl as necessary. Gently smooth pumpkin mixture over the top of the brownie layer, spreading to cover. Using a skewer or a knive, make narrow zig-zag lines through both layers from side to side, turn pan one-quarter turn, and repeat to make perpendicular lines. Bake for 25 minutes or until brownies are set and no longer glossy on top. Cool completely on a wire rack. In the meantime, make ganache: heat creamer in microwave or a saucepan until very hot or just begining to bubble (about 1 minute or so in microwave). Whisk in chocolate until melted. Allow to rest at room temperature while brownies cool; mixture will thicken as it cools (speed process by refrigerating for a few minutes, if desired). Gently pour and spread ganache over pumpkin layer of brownies. Refrigerate for a couple of hours or until set before slicing and serving.
Yield: 2 1/5 dozen brownie bites
Voila! My third recipe in the trio of treats I have created so far using Go Max Go vegan candy bars (no dairy, eggs, hydrogenated oils, trans fats, artificial ingredients, or cholesterol).
Sometimes I feel that my creations are gilding the lily since the candy bars are so good on their own–7 different and delicious varieties–but when the occasion calls for something different than a candy bar, I encourage you to give these a “go”!
These dark-as-midnight brownie bites conceal hidden nuggets of Go Max Go “Twilight” bars–think vegan versions of Milk Way bars–beneath sweet fluffy swirls of peanut butter and cream cheese goodness.
1/4 cup vegan butter
1/4 cup vegetable oil
1 cup granulated sugar (I use demerara)
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 cup + 2 tablespoons pumpkin puree
1/2 cup cocoa powder
1/4 cup + 2 tablespoons all-purpose flour (I use white whole wheat)
2 1/4 teaspoons cornstarch
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon cream of tartar
1/8 teaspoon sea salt
3 Go Max Go “Twilight” bars
Vegan Peanut Butter Cream Cheese Frosting (recipe follows)
Garnish: Additional “Twilight” bars, whole peanuts, and mini vegan chocolate chips
Preheat oven to 350 degrees. Line miniature muffin tins with 30 miniature cupcake liners. Place butter, oil, and sugar in a microwave safe bowl and microwave on high for about 45 seconds. Whisk together until sugar is almost dissolved, microwaving another 10 seconds if necessary. Add all remaining ingredients except frosting and garnishes, whisk to combine, and then whisk an additional 50 strokes. Spoon by heaping teaspoon into prepared mini muffin tins; each should be about 2/3 to 3/4 full. Bake for 10 minutes or until set. Cut each Twilight bar into 12 equal pieces with a sharp knife, place one piece on top of each brownie bit and gently press to partially submerge. (Save remaining slices from third bar for garnish.) Cool completely, frost with Vegan Peanut Butter Cream Cheese Frosting using a piping bag, if desired, and garnish with “Twilight” bar pieces, peanuts, and mini chocolate chips.
Vegan Peanut Butter Cream Cheese Frosting
2 tablespoons vegan butter
2 tablespoons vegetable shortening
2 tablespoons vegan cream cheese
2 tablespoons smooth natural peanut butter
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
Approximately 2 cups powdered sugar
Approximately 2 tablespoons coconut or soy creamer
Combine butter, shortening, cream cheese and peanut butter in the bowl of electric mixer and beat on high speed until fluffy. Add extracts, 1 cup of powdered sugar, and 1 tablespoon creamer, and beat until creamy-fluffy. Repeat with remaining powdered sugar and creamer, adjusting amounts, if necessary, to achieve desired consistency.
If you think peanut butter cups are good, try peanut butter cups topped with layers of creamy vanilla ice cream and decadent chocolate ganache for a frozen peanut-topped treat.
If she’d had to chose, Cleopatra certainly would have chosen these over Mark Antony!
The Good Folks at Go Max Go Foods sent me a bounty of bars recently, so stay tuned for more creations and visit them on Facebook!
2 packages Go Max Go Cleo’s peanut butter cups (each package contains two cups) or the vegan peanut butter cup most readily available in your area.
1 pint vegan vanilla ice cream, softened and stirred until creamy
1/4 cup vegan soy or coconut creamer
1/2 cup vegan chocolate chips
Garnish: 4 large peanuts or 2 teaspoons chopped peanuts
Line 4 muffin tins with 4 muffin liners and place one Cleo’s peanut butter cup in the bottom of each. Top each with 1/4th of the ice cream, smoothing the tops. Freeze. Meanwhile, heat soy creamer to just before simmering on top of stove or in microwave. Whisk in chocolate chips until smooth. Cool to room temperature and top each ice cream treat with one-forth of the ganache, smoothing the tops. Garnish with one large peanu tor 1/2 teaspoon finely chopped peanuts. Refreeze for at least 2 hours. To serve, remove each treat from the muffin tin, which may require a knife to pop it loose. Peel off muffin liners and discard, serving on top of fresh liners, if desired. Allow to soften slightly before serving with a small sharp knife for the initial slice through the bottom.
Stop! Toss out any other brownie recipes. Seriously, this is the only one you’ll ever need!
Recently, one of my students brought the darkest, most beautifully textured brownies that I have ever seen to a meeting. I resisted as long as I could and then took a tiny pinch for the sake of research and just about swooned.
When I remarked on how deep and darkly fudgy they were, she explained that it was her use of cocoa powder instead of melted chocolate. But, in fact, it was the amount of cocoa powder, because my formerly “best” brownie recipe calls for cocoa powder, as well, and they are no comparison…and they have one-third less cocoa powder in them!
She was only too happy to share the non-vegan recipe, one she had found online that claimed to taste like “box mix brownies.” That is nothing to brag about, in my opinion and, fortunately, these are vastly superior to a box mix. I knew the recipe would include eggs and, indeed, it called for 2. Normally, subbing other ingredients for eggs is no problem in cakes, pancakes, etc. But in something like a perfect brownie in which the texture is absolutely critical, it can be very tricky indeed.
My first attempt was an epic fail. I created something sort of like oily fudge–not much like a brownie–and not nearly as good. I ended up scooping up spoonfuls of the mixture which, even after cooking, was more akin to a truffle mixture, forming it into balls, inserting a pecan half, and rolling in powdered sugar. Not bad, but not what I was going for.
So, knowing I would have to work harder on the egg substitute, I scanned a long list of alternatives, none of which sounded quite right, as I’m not a huge fun of Ener-G egg replacer, flax seed egg replacer, etc. I also didn’t want to use an ingredient like applesauce, as I felt its tanginess would clash with the chocolate. And, while I love banana and chocolate together–think banana split–I didn’t want that pronounced banana flavor. But I liked the idea of the moisture and consistency of both applesauce and bananas, and it occured to me that pureed pumpkin might be perfect, as it’s mellow flavor wouldn’t be too assertive and its warm color would only enhance the deep, rich brown of the chocolate.
So I made up my own substitution using pumpkin plus leavening. For each egg, up to 2 in a recipe, substitute 1/4 cup canned pureed pumpkin, 1/2 teaspoon baking powder, and 1/4 teaspoon bakng soda. My addition of a pinch of Cream of Tartar helped activate the baking soda. I don’t know if the Cream of Tartar is really necessary, as it is actually an ingredient in baking powder which I also use in the recipe. But, the brownies were so good that I hesitate to make any changes. One day I will probably try it without the Cream of Tartar and will adjust the recipe if that ingredient seems superfluous. The cornstarch, called for in the original recipe, absorbs mositure, prevents baking soda and acids from reacting too quickly, and lends tenderness to baked goods.
The results were spectacular! I have removed my old brownie recipe here on The Blooming Platter and hereby pronounce Blooming Brownies my go-to most-favorite brownie recipe of all time. And I hope you agree!
6 tablespoons vegan butter
1 1/4 cups granulated sugar (I use demerara)
5 tablespoons vegetable oil (I use canola for its neutral flavor)
1 teaspoon vanilla
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 cup canned pumpkin puree
1/2 cup all-purpose flour (I use white whole wheat)
1 tablespoons cornstarch
1 teaspoon teaspoon baking powder
1/4 teaspoon sea salt
1/8 teaspoon Cream of Tartar
3/4 cup vegan chocolate chips, small chunks, or a combination (you may use about half semi-sweet chocolate and half dark chocolate if desired)
Optional garnish: powdered sugar
Preheat oven to 325 degrees. Spray the bottom of an 8-inch square pan with non-stick cooking spray and line with a piece of parchment paper cut to fit. In a microwave-safe bowl, heat butter with sugar just until butter melts. Remove from the microwave and whisk to combine. Allow to cool for 5 minutes and then whisk in oil, vanilla, cocoa powder and baking soda. Transfer mixture to the bowl of a stand mixer (or use a hand-held mixer) and, on low speed, mix in pumpkin puree, just until combined. In a separate bowl, whisk together flour, cornstarch, baking powder, salt and Cream of Tartar. Add to chocolate mixture and mix on low, againt just until no flour pockets remain. Remove bowl from stand and fold in chocolate chips and/or chunk. *Spread the batter evenly into the prepared pan and bake about 28 minutes or until brownies are set (begin checking at 25). Remove from oven and allow to cool at least 45 minutes before cutting or serving. Sift powdered sugar over the top before serving, if desired. Store any leftovers well-covered, but not refrigerated. Note that because of the pumpkin in the batter, after sitting, the powdered sugar will turn slightly yellow, so it’s best to sprinkle only what you are serving.
*Important note: when I make these brownies, a thin “slick” of moisture seems to separate and rest on top prior to baking. Simply press a paper towel onto the surface of the batter to absorb it before baking. Discard paper towel.
I am SO sorry for being neglectful of my blog! The spring at most high schools, including in art departments, is especially busy. Plus, last weekend, I was honored to serve as a Council Chaperone for a favorite student (one of many, many) at our school’s amazing Leadership Workshop at Triple-R Ranch from Friday to Sunday. This week was the last of the quarter, so grades had to be posted by 2:30 p.m. yesterday, but we taught all day instead of having a “Teacher Records Day” because of our district’s Snow Day Make-Up plan. And I leave shortly to visit my family for a week. Whew!
But, I did want to post this recipe for Vegan Peeps for Easter–I hope it’s not too late–before I “hop” on a plane. With the few ingredients on hand, they go together quickly and would be fun to do with kids or a group of friends.
These birds travel nicely nested in a bowl, as I took them to some friends’ house for an Easter dinner last year.
We joke about them looking like Easter Toucans.
(Note: just scroll down a bit to skip the back story.)
Recently, I was longing after salted caramel and chocolate ganache tarts taunting me from the bakery case at Starbucks. So when I read that coconut sugar–the last of the Navitas Naturals products I had the privilege of taste testing–is known for its caramel-like flavor, I knew exactly what I would make. I just wasn’t sure how.
The ganache is, of course, simple with vegan chocolate chunks or chips melted with the non-dairy creamer of your choice. However, the caramel and the chocolate crust were another matter.
I have a go-to no-fail recipe for caramel sauce, but this caramel needed to be firm enough to cut through without oozing all over the plate. But not so hard or sticky that follow-up dental care would be required.
So, I veganized a caramel tart filling recipe I found online that called for sugar, cream and butter. But the amount of sugar proved woefully skimpy and I could tell the filling wasn’t going to stiffen, so I added another 1/4 cup. That still didn’t do the trick even after some refrigeration, so I decided to return the mixture to a saucepan and cook it to either the soft ball or firm ball stage. Ultimately, I decided on the latter. A good decision, as it turns out.
The coconut sugar is rich brown in color and definitely boasts a different flavor than either granulatedor brown sugar. Instead of the molasses notes of the latter, coconut sugar really does have a distinct, if subtle, hint of caramel-like flavor, as billed. And I liked it a lot.
For the chocolate crust, I didn’t want a cookie crumb variety but a bona fide rolled tart crust. It’s a little more work, but worth it, according to one of my experienced tasters, who mentioned how tasty the crust was. I found the perfect recipe online thanks to Martha Stewart, a longtime trusted source, ex-con though she may be–ha! I easily veganized it by substituting vegan butter for its dairy cousin, and the resulting dough was ideal: tasty, not too sweet (though I did add an extra tablespoon of sugar), and beautifully manageable.
I had planned to place a pecan half on top along with a sprinkling of Maldon flaky sea salt, but all I had in the freezer were pecan pieces, so a cashew half was the perfect buttery topknot. I ordered my Maldon online, but any super flaky salt–like snow flakes–will do. Coarse sea salt will work in a pinch.
Two of the tarts went to our vet and his wife, an LVT who also manages their practice because, together, they are responsible for saving the life of our beloved and food-obsessed 85-lb Great Dane X via text and phone call on Sunday, as she had swallowed a (vegan) burger whole when I had gone upstairs to get my camera to photograph it. All would have been fine had said burger not been topped with a 3-inch red plastic toothpick speared through a dill pickle slice. The purge “cocktail” they coached me through worked like a charm and all came up the way it went down. The remaining decadence went to a dear friend, along with an arm-knitted scarf, whose birthday was on Wednesday. All were delivered in the snow late Monday afternoon which, if a little dicey, was a lot of fun.
Both sets of recipients–one, a self-proclaimed salted caramel and chocolate afficianado and the other a foodie and outstanding cook in her own right–pronunced every morsel of these tarts utter perfection. And, of course, I hope you will agree!
Chocolate Rolled Crust
2 cups flour
3 tablespoons cocoa powder
1/4 cup coconut sugar (or any granulated sugar; I typically use demerara)
3/4 cup cold butter, cut in small cubes
1 teaspoon espresso powder dissolved in 1/3 cup cold water (or 1/3 cup cold brewed coffee)
Place four, cocoa powder, sugar and butter cubes in food processor and pulse until butter resembles small peas. Drizzle with coffee and pulse until dough comes together, scraping sides as necessary, adding a few more drops of coffee or water if necessary to make a pliable dough. Turn onto a work surface lightly sprinkled with cocoa powder and knead a few times. Press into a 1-inch thick rectangle, wrap in plastic wrap, and chill for 45 minutes. Remove from refrigerator and let rest for 5 minutes. Roll out to 1/8 inch thick between pieces of parchment paper. Place however many 4 1/2-inch tart pans will fit on dough and, with a small paring knife, cut out circles around them, allowing enough width to fit in sides of pans. Gather up scraps, kneading a couple of times, and rerolling in order to have enough dough for all 4 shells. Fit each circle of dough into the tart pans, press onto bottom and sides and trim edges. Lightly prick bottom and sides and, for extra assurance against puffing and shrinking, place a square of parchment paper in each, weigh down with raw rice or dried beans, and bake for 15 minutes. Remove paper and rice or beans and bake an additional 25 minutes. Cool on a wire rack.
Vegan Caramel Filling, Chocolate Ganache, and Garnish
1 cup coconut sugar (or any granulated sugar; I typically use demerara)
2/3 cup plain non-dairy creamer
1/3 cup vegan butter
Vegan Chocolate Ganache (recipe follows)
4 whole or halved cashews
1/2 teaspoon Maldon Sea Salt (or the super-flaky sea salt of your choice)
Place coconut sugar, non-dairy creamer and vegan butter in a small saucepan (I used a non-stick pan) and bring to a simmer over medium-high heat, stirring occasionally. Attach a candy thermometer to the side of the pan with tip immersed in the caramel, but not touching the bottom of the pan, and cook to the firm ball stage (250 degrees) or just below (245 degrees). Remove from heat and pour caramel into tart shells, dividing evenly. Cool, spread a circle of Vegan Chocolate Ganache on top allowing caramel to show around hte perimeter, garnish with a nut and a pinch of sea salt, cover, and refrigerate.
Vegan Chocoalte Ganache
1/4 cup plain non-dairy creamer (I typically use soy or coconut milk)
1/2 vegan chocolate chips or chunks (I like a dark chocolate variety)
In a small microwave safe bowl, combine creamer and chococlate. Heat for 30 seconds, whisk, heat for another 30 to 60 seconds, whisk again, and cool. Note: you may have some ganache left over.
This recipe was born of some leftover ganache (unheard of, I know), some frozen cake trimmings from my Vegan Chocolate Heart Cakes for Valentine’s Day, and slick snow conditions on the road. Read: what can I create that won’t require a trip to the grocery store so that I won’t simply tuck into this ganache with a spoon?
The answer proved to be chocolate pate, but one a little different from other recipes, as mine calls for some vegan cream cheese to prevent the chocolate from taking over–tang is a good ‘thang–and some chocolate cake crumbs for a nice textural contrast. Like most other chocolate pates, mine is not too sweet, which is also a good thing…sometimes.
4 ounces (1/2 cup) vegan cream cheese
1/2 cup chocolate ganache, room temperature (if you don’t have some on-hand, just melt together about 3 tablespoons vegan chocolate chunks or chips–I like dark chocolate–with about 5 tablespoons non-dairy creamer and allow to cool)
Optional: 1 to 2 tablespoons non-dairy creamer (soy or coconut milk)
1/2 cup toasted and coarsely chopped hazelnuts
1 cup crumbled vegan chocolate cake or brownie crumbs
Acccompaniments: Ever-so-slightly sweet vegan crackers of cookies, like a shortbread and fruit
Line a pair of 1/2 cup ramkins with plastic wrap and set aside. With a hand or stand mixer, whip together cream cheese and ganache until fluffy. Whip in an additional tablespoon or two of non-dairy creamer if mixture is too stiff to be fluffy. Fold in hazelnuts and crumbs; mixture will be firm. Divide equally between ramkins, pressing firmly, and sealing the top with the “tails” of the plastic wrap. Refrigerate for several hours or until firm. Unmold, bring to room temperature, and serve with the cracker or cookie of your choice and, if desired, fruit.
My Vegan Red Velvet Brownies recipe garnered over 1,000 “likes” last year on One Green Planet!
As you’ll read in the back story, my online research produced nothing that was quite what I wanted, so I set about making my own 3-layer confection with a cream cheese-like swirl. There were quite a few trials and errors—lots of errors (probably about 1,000 “licks”-ha!)–to arrive at just what I wanted. But I hope you’ll agree that I finally got it.
When you click on the link above to visit the OGP site, you’ll also notice that there was a bit of controversy from folks who didn’t read the fine print about NATURAL red food color. But, eventually, they were able to calm down and brownie on.
Yield: a Baker’s Half Dozen (7) Mini-Heart Cakes
I’m not sure how or why I dreamed up these particular concoctions of rich chocolate, espresso, hazelnuts and dried apricots, but I’m so glad I did! I went through a number of iterations in my mind, but these are what emerged. As delicious as they are exquisite, they are also stupid-easy. They just looks ultra-special.
As a dress rehearsal for Valentine’s Day, I created the recipe and whipped up a trial batch for Principals’ Appreciation Week a couple of weeks ago, giving the 7th one to my Pilates/Barre instructor. An A+!
Though these mini-cakes would be beautiful for a dinner party (and certainly don’t have to be heart-shaped), for my presentation needs, I simply packaged them in patterned cardboard boxes with clear peek-a-boo lids from the craft store, placing each one on an opened-out cupcake liner before carefully setting it inside the box. To transport them, I just lined up the boxes on a jelly roll pan. The generous size and low sides of the pan were perfect for moving them from home to school.
Wherever you serve yours, they are sure to be loved!
Chocolate Heart Cakes
1 cup soymilk (or your favorite non-dairy milk)
1 tablespoon apple cider vinegar
1/2 cup vegan butter
1 1/2 cups demerara sugar (or any granulated sugar)
3/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups all-purpose flour (I use white whole wheat for virtually everything)
Preheat oven to 325 degrees. Spray a 10 x 15″ sheet pan with nonstick cooking spray. Line with parchment paper, pressing into corners and edges, and spray again. In a small bowl, whisk vinegar into soymilk and set aside to curdle, whisking again before using. In the bowl of an electric mixer, cream butter. Add sugar and continue creaming for about 3 minutes. (When using a natural sugar like demerara, it will not fully dissolve, so expect some pleasant grittiness, but will melt during cooking.) Beat in cocoa powder, baking powder, baking soda and salt. Then, with mixer on low, beat in flour in three batches, alternating with soymilk mixture. Beat only enough to combine ingredients, scraping down sides of bowl as necessary. Transfer batter into prepared pan, distributing batter into corners and gently smoothing the top. Bake for 18-20 minute or until top of cake springs back when lightly pressed and a wooden pick inserted in the center comes out clean. Cool completely on a metal rack. Then cut out 14 heart shapes using a 2 1/2-inch cookie cutter. Mash cake scraps together to make cake balls (dip in chocolate and serve with vegan ice cream) or reserve them in a zip-lock bag or other airtight container in freezer to make crumbs for another use.
Hazelnut-Dried Apricot Ganache Filling
1 cup vegan chocolate chips (I like a darker chocolate, but use your preference)
1 tablespoon vegan butter
1/4 cup vegan sour cream
7 dried apricots, finely chopped (be sure they are moist and plump)
3/4 cup chopped toasted hazelnuts (I toast them over medium-high in a dry skillet for about 4 minutes, until fragrant; watch closely as they will burn quickly)
Melt chocolate, dip apricots for garnish (see below), and then whisk in sour cream, dried finely chopped apricots, and toasted hazelnuts.
Espresso Cream Cheese Frosting
1/4 cup vegan butter
1/4 cup vegan cream cheese
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 tablespoon espresso powder (or instant coffee, ground to a powder in a spice grinder)
3 1/2-3 3/4 cups powdered sugar (adjust to create desired consistency)
In the bowl of an electric mixer, beat butter and cream cheese until smooth. Beat in extracts and espresso powder, followed by powdered sugar in half-cup increments. Be sure to start the mixer on low and gradually increase it so that you aren’t dusted with powdered sugar!
Chocolate Dipped Apricots with Sea Salt
7 dried apricots (moist and plump ones, but not too large)
Melted vegan chocolate (from filling recipe)
Maldon or other large flaky sea salt
Before adding sour cream to melted chocolate, dip each apricot, halfway up and set on a plate covered with parchment or waxed paper to dry. After chocolate is cool, but not completely set, sprinkle liberally with Maldon sea salt. Refrigerate until needed.