The Blooming Platter of Vegan Recipes

Recipes for 'Vegan Chocolate Lovers'

Banana Mocha-Cherry SipperYield: 4 snack size servings

When the temperatures rise, cool off with these sweet and refreshing shots of some of my favorite tropical flavors: banana, chococlate, coffee, and cherry.  And for adults only: a hint of Creme de Cacao.

This is my sixth and final entry in the fun “Savory, Sweet, Sippable”  Go Dairy Free and So Delicious Dairy Free  Snackable Recipe Contest to celebrate the release of the FREE Snackable eBook.  Each contestant was allowed to enter two recipes in each category, so I had fun working my way through from Savory to Sippable over the last few days.

My repertoire is a little light on beverages, so this was a fun excuse to “beef”–not!–it up.  Plus, it made for a nice little afternoon pick-me-up!

These Spiked Banana Mocha-Cherry Sippers would taste delicious drunk from a boot (!), but I love them served in little *jars (or shot glasses) on a long rectangular white ceramic plate with a summery napkin and cute paper straws (find these in the “$1” bin section of Target).


Vegan Spiked Banana Mocha-Cherry Sippers

1 small banana, peeled, quartered and frozen

8 ice cubes

12 maraschino cherries

1 teaspoon instant espresso powder or decaffeinated coffee

2/3 cup So Delicious Chcocolate Coconut Milk

1 tablesoon Creme de Cacao (optional but delicious)

1/4 teaspoon vanilla extract

Place all ingredients in a blender container (I use the Nutri-Bullet) and blend until smooth.  Divide among 4 small glasses or* jars and serve with cute paper straws.  (*Note: many decorative glass jars like the ones pictured are NOT safe for food consumption, so read labels carefully.)


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Twilight Brownie Bites

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.


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Jokerz Wild Cookies--Horizontal 1Yield: 2 dozen cookie balls

I am slowly working my way through a box of seven different candy bars from the good folks at Go Max Go Foods, makers of vegan candy bars that will remind you of some of your childhood non-vegan favorites, but are no mere knock-offs.

As if the flavors and textures alone weren’t enough to tempt, their commitment to ethical and non-GMO sourcing is the icing on the cake, er, the coating on the candy bar.

In this recipe, cookie dough and Jokerz candy bars “complete each other” like Batman and his nemesis for a wildly delicious double dose of peanuty, nougatey, chocolatey goodness.


2 Go Max Go “Jokerz” candy bars, sliced lengthwise and then across to create 12 pieces each

1/2 cup vegan butter

2 tablespoons crunchy “natural” peanut butter

1/2 teaspoon vanilla

1/4 cup powdered sugar + 1/2 cup additional powdered sugar (for rolling)

3/4 cup all-purpose flour (I use white whole wheat)

1/8 teaspoon sea salt

1/2 cup mini vegan chocolate chips or 1/2 cup chopped peanuts

Preheat oven to 400 degrees and line a baking sheet with a silicone mat or parchment paper.  Slice each candy bar lengthwise and then across to create 12 pieces each.  Using an electric mixer, cream together butter, peanut butter, and vanilla.  Beat in 1/4 cup powdered sugar until fluffy.  With mixer on low, mix in flour and sea salt followed by chocolate chips or peanuts.  Shape generous tablespoons of dough around each candy bar piece to form a ball and place cookies about 2-inches apart on prepared baking sheet.  Bake for approximately 8 minutes or until set and light golden brown, watching carefully during the last minute or two.   Avoid over-baking or they will split open and the candy bar will ooze out.  Cool for 5 minutes.  Place remaining 1/2 cup powdered sugar in a shallow bowl and roll each cookie in it to coat.  Place cookies on wire rack to cool completely.  Roll again in powdered sugar before serving, if desired.




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Go Max Go Cleo's Peanut Butter Cup Ice Cream Treats--VerticalYield: 4 treats

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.

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Very Best Moist Fudgy Vegan Brownies 5Yield: 1-8″ pan or 9 to 16 brownies (to double, I recommend baking in 2-8″ pans, rather than in a 9 x 13″ pan)


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.

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Vegan PeepsI 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. :)

Happy Spring!

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Salted Caramel and Chocolate Ganache TartsYield: 4- 41/2 inch tarts

(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.

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Chocolate, Cream Cheese, and Hazelnut PateThis 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.

Chocolate, Cream Cheese, and Hazelnut Pate--cut open

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Hot Chai Cocoa--Navitas Naturals

Though my Countdown ended yesterday, I promised a “Beverage Bonus” recipe today.  Enjoy it while you are preparinig your Valentine my Red Velvet Pancakes, or anytime tyou need to warm body and soul.

When Navitas Naturals kindly sent me their Cacao Powder to test, I thought to myself, “Really?  How much difference can there be between their product and my grocery store variety?”  The answer is “Considerable.”

My hunch is that when cocoa powder is one of a number of ingredients in a recipe, the difference is less pronounced.  So, I decided to conduct a side-by-side informal taste test of the pure powder.

I moistened my finger, dipped it into my Kroger brand cocoa powder and put it straight in my mouth, closing my eyes and trying to really analyze its flavor.  Then I drank a little water and repeated my test with Navitast Naturals Cacao Powder.  There was a notable difference.  My go-to cocoa powder was extremely mild in terms of chocolate flavor, a bit chalky, and pretty one dimensional in terms of flavor.  The Cacao Powder, on the other hand, had a more intense chocolate flavor of greater complexity and depth without the same chalkiness, not to mention more nutrition and a darker color.

So, Navitas Naturals Cacao Powder?  I’ll drink to that.

And here’s how I drink it:

Hot Chai Cocoa

1-1 1/2 cup serving (easily multiplies)

Note: I have also made this hot cocoa with other tea, like a Chocolate Hazelnut variety that I like, and it was delicious, with the tea imparting a subtle earthiness.  Use any tea that seems compatible with chocolate: mint, orange, raspberry, etc.

1/2 cup water

1 Chai tea bag (or any flavor you wish)

1 tablespoon agave nectar

2 1/2 tablespoons Navitas Natural Cacao Powder (or, okay, your favorite brand of cocoa powder)

1 cup unsweetened or plain soymilk (or your favorite non-dairy milk; I prefer soy for its protein content)

Place water and tea bag in a large mug and heat on hi in microwave for 30 seconds.  Lift out tea bag, add remaining ingredients, whisking after each, replace tea bag, and microwave for an additional 1 1/2 minutes.  Squeeze tea bag over cocoa mixture, discard bag, whisk mixture again, and enjoy.

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Red Velvet Brownies with Cream Cheese Layer 2My 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. :)

Red Velvet Brownies

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