chocolate Archives - Forks Over Knives

Jeweled Avocado-Chocolate Pudding

Shelli McConnell — Tue, 08 Dec 2020 18:43:45 +0000

Avocado goes incognito in this luscious, creamy vegan pudding that takes all of five minutes to whip up. Pomegranate seeds are the crown jewels topping the rich chocolate dessert. For ease, look for cups of pomegranate arils (seeds) in the produce section of the supermarket. Garnish with orange segments for an added burst of color.

Yield: Makes 6 puddings

2 ripe avocados, halved, seeded, and peeled
2 ripe bananas
¾ to 1 cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
½ cup unsweetened cocoa powder
6 Medjool dates, pitted and chopped (3 oz.)
1 teaspoon pure vanilla extract
½ teaspoon orange zest, plus more for garnish
½ cup pomegranate seeds
Orange segments or sliced kumquats (optional)

Instructions

In a blender or food processor combine the first seven ingredients (through orange zest). Cover and blend until smooth, adding more milk if needed to reach desired consistency. Spoon into six 4-oz. canning jars or serving dishes. Cover and chill at least 4 hours.
To serve, top with pomegranate seeds. If desired, garnish with additional orange zest and/or orange segments or sliced kumquats.

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Chocolate Cherry Vegan Cobbler

Nancy Macklin, RDN — Tue, 01 Dec 2020 18:29:25 +0000

Chocolate and cherries are a naturally delicious pairing. This vegan cobbler uses a combination of sweet and tart cherries for balanced flavor and tops them off with rich chocolate dumplings. For extra decadence, top with our easy-to-make Aquafaba Whipped Cream.

Yield: Makes 3 cups filling + 6 chocolate dumplings

16 oz. frozen unsweetened pitted dark sweet cherries
8 oz. frozen unsweetened pitted tart cherries
¾ cup chopped pitted dates
2 tablespoons cornstarch
1 tablespoon lemon juice
½ teaspoon almond extract
½ cup unsweetened plant milk, such as almond, soy, cashew, or rice
3 tablespoons unsweetened applesauce
2 teaspoons chia seeds
⅔ cup quick oats, ground
3 tablespoons unsweetened cocoa powder
2 tablespoons pure cane sugar
1 teaspoon regular or sodium-free baking powder
¼ teaspoon sea salt
Powdered sugar (optional)
Aquafaba Whipped Cream (optional)

Instructions

Preheat oven to 350°F. For filling, in a large bowl stir together the first six ingredients (through almond extract) and 2 Tbsp. water. Pour into a 2-qt. baking dish.
For dumplings, in a small bowl stir together milk, applesauce, and chia seeds. Let stand 5 minutes. In a medium bowl stir together oats, cocoa powder, sugar, baking powder, and salt. Stir in chia seed mixture just until moistened. Spoon six mounds over the cherry filling.
Bake 65 minutes or until filling is bubbling around edges and a toothpick inserted in dumplings has crumbs clinging. Let cobbler stand 30 minutes. Serve warm. If desired, dust lightly with powdered sugar and top with Aquafaba Whipped Cream.

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Mexican Chocolate Nice Cream

Mary Margaret Chappell — Wed, 22 Jul 2020 17:22:13 +0000

Cocoa powder, cinnamon, and ancho chile powder give a basic banana nice cream the rich, decadent flavor of spiced Mexican hot chocolate. If you don’t have ancho chile powder, substitute ¼ to ½ teaspoon finely ground black pepper.

Yield: Makes 1 quart

⅓ cup unsweetened cocoa powder
1 teaspoon ancho chile powder
½ teaspoon ground cinnamon
4 large frozen bananas, broken into pieces (4 cups)
1 teaspoon pure vanilla extract

Instructions

In a small bowl combine cocoa powder, ancho chile powder, and cinnamon. Whisk in ⅓ cup boiling water; let cool to room temperature.
In a high-speed blender or food processor pulse banana pieces on low to medium-low until crumbly, stopping and scraping down sides once or twice. Add cocoa mixture and vanilla; blend continuously 30 seconds to 1 minute or until smooth and creamy, adding 1 to 2 Tbsp. cold water if needed.
Serve immediately or transfer to a 1-qt. container and store in the freezer up to 1 week.

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Chocolate Lover’s Quinoa Breakfast Bowls with Pears

Mary Margaret Chappell — Thu, 04 Jun 2020 17:22:17 +0000

Chocolate and pears are a match made in heaven. Here, quinoa helps meld the two together in decadent-tasting breakfast bowls, which also work as a dessert when chilled. Use any type of pear in this low-maintenance dish. To avoid watery results, be sure to drain the quinoa in a fine-mesh strainer after cooking.

Yield: Makes 4 bowls

1½ cups quinoa, rinsed and drained
¼ cup unsweetened cocoa powder
2 to 3 tablespoons pure maple syrup
2 cups plant-based milk, for serving
2 large pears, peeled and sliced

Instructions

Cook quinoa according to package directions. Drain, and stir in cocoa powder and maple syrup while hot. Let stand 5 minutes to develop the flavors.
Serve warm with milk and sliced pears for breakfast. If serving as a dessert: Stir the milk into the hot quinoa then chill; add sliced pears just before serving.

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Chocolate-Orange Dessert Donuts

Shelli McConnell — Fri, 24 Apr 2020 17:30:20 +0000

These chocolaty dessert doughnuts incorporate orange juice, zest, and segments for moist and flavorful results. If you don’t have a doughnut mold, use a standard 2½-inch muffin pan and fill cups two-thirds full with batter. Tip: You can easily make this recipe gluten-free by using certified gluten-free oat flour.

Yield: Makes 8 doughnuts

2 tablespoons flaxseed meal
1¼ cups oat flour
⅓ cup unsweetened cocoa powder
½ teaspoon regular or sodium-free baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
4 oranges, divided
¾ cup unsweetened, unflavored plant-based milk
1¼ cup orange juice, divided
3 tablespoons tahini
1 teaspoon pure vanilla extract
¼ cup pure cane sugar
1¼ teaspoons arrowroot powder
Dark chocolate shavings

Instructions

Preheat oven to 350°F. In a medium bowl combine flaxseed meal and ¼ cup water. Let stand 10 minutes.
In another bowl stir together the next five ingredients (through salt). Remove 1 tsp. zest from an orange; add to bowl. Add the milk, ¼ cup orange juice, the tahini, and vanilla to the flaxseed mixture; mix well. Add to flour mixture; stir until combined.
Pour batter into a large piping bag or resealable plastic bag. Cut tip or corner of bag to ½ inch. Pipe batter into eight 3½-inch nonstick or silicone doughnut molds, filling each mold about halfway. Bake doughnuts 12 to 15 minutes or until tops spring back when lightly touched.
Meanwhile, make the Orange Sauce: In a small saucepan combine the sugar and arrowroot powder. Remove ½ tsp. zest from an orange; add zest to sauce pan. Stir in 1 cup of the orange juice. Bring to boiling; reduce heat. Cook and stir 1 to 2 minutes or until thickened.
Remove doughnuts from oven. Cool in pan on a wire rack 5 minutes. Loosen edges of doughnuts from sides of pan and carefully invert pan to remove. (You may need to firmly tap one edge of the pan against counter to loosen doughnuts.)
Peel and slice oranges. To serve doughnuts, spoon about 1 Tbsp. Orange Sauce on each dessert plate. Top with a doughnut and orange slices. Drizzle remaining sauce over doughnuts. Top with shaved chocolate.

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Banana and Chocolate Peanut Butter Brownies

Nancy Macklin, RDN — Tue, 18 Feb 2020 18:32:16 +0000

These not-too-sweet treats make for satisfying snacks and just-enough desserts. Mashed banana helps moisten the batter, and sliced banana serves as a fresh topping that complements the chocolatey brownies. Wait until just before serving to top the brownies with banana slices.

Yield: Makes 16 brownies

2 tablespoons flaxseed meal
¾ cup whole pitted dates, chopped (4 oz.)
½ cup mashed banana
½ cup unsweetened, unflavored plant-based milk
¼ cup natural no-salt-added peanut butter
2 teaspoons pure vanilla extract
1 cup quick-cooking rolled oats, ground
⅓ cup unsweetened cocoa powder
2 tablespoons pure cane sugar
1½ teaspoons regular or sodium-free baking powder
½ teaspoons fine sea salt
1 tablespoon powdered sugar
2 bananas

Instructions

Preheat oven to 350°F. In a small bowl combine flaxseed meal with 6 Tbsp. water; let stand 5 minutes. Place dates in another bowl; add boiling water to cover. Let stand 5 minutes; drain. Line an 8-inch square baking pan with foil.
In a blender or food processor combine flaxseed mixture, drained dates, mashed banana, milk, peanut butter, and vanilla. Cover and blend until smooth.
In a large bowl combine the next five ingredients (through salt). Add blended date mixture; stir together just until moistened. Spoon into the prepared pan, spreading evenly.
Bake about 25 minutes or until puffed and set. Cool on a wire rack at least 30 minutes.
Using a fine-mesh sieve, dust brownies with powdered sugar. Cut into 16 brownies. Thinly slice bananas. Fan slices over the tops of brownies. Serve immediately.

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Strawberry-Chocolate Ice Cream

Nancy Macklin, RDN — Thu, 23 Jan 2020 18:30:42 +0000

This strawberry-chocolate nice cream (plant-based ice cream made with frozen bananas) is as pretty as it is delicious. Dark chocolate chunks make the healthy dessert taste especially decadent.

If you’re a fan of the strawberry-chocolate flavor combo, try our Strawberry-Chocolate Ice Cream Cupcakes.

Yield: Makes 4 cups

4 medium bananas, peeled, frozen at least 2 hours, and cut into 1-inch chunks (3 cups)
8 ounces frozen strawberries (2⅓ cups)
2 tablespoons pure maple syrup (optional)
Dash sea salt
1 ounce unsweetened dark chocolate, chopped
Fresh mint leaves (optional)

Instructions

In a food processor combine frozen bananas, frozen strawberries, maple syrup (if using), and salt. Cover and process until smooth and creamy, stopping processor a few times to scrape down sides. Stir in chocolate.
Serve immediately for soft-serve, or for a firmer ice cream, transfer mixture to an airtight freezer-safe container. Freeze 1 to 2 hours. If desired, garnish with mint leaves.

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Frozen Banana Treat with Chocolate (Better Than Ice Cream!)

Ann Crile Esselstyn, M.Ed. — Tue, 27 Aug 2019 17:53:01 +0000

These delicious cocoa-infused frozen banana ice cream treats get rolled in crunchy Grape-Nuts cereal to keep the ice cream from melting all over your fingers. Kashi 7 Whole Grain Nuggets cereal is another good coating option.

Looking for more ways to harness the awesome power of frozen bananas? Check out our Ultimate Guide to Nice Cream, a step-by-step tutorial for making simple plant-based ice cream.

Yield: Makes 50 treats

⅓ cup unsweetened cocoa powder
⅓ cup unsweetened plant milk, such as almond, soy, cashew, or rice
¼ to ⅓ cup pure maple syrup
2 teaspoons pure vanilla extract
2 ripe bananas
2 cups rolled oats
1½ cups Grape-Nuts cereal

Instructions

In a food processor combine the first five ingredients (through bananas). Cover and process until well combined. Transfer mixture to a large bowl. Add oats; mix well.
Line a baking sheet with waxed paper or parchment paper. Place cereal in a small bowl.
Using the large end of a melon baller or a small spoon, scoop up a small chocolate ball and drop it into cereal. Roll ball with a spoon or your fingers to cover completely with cereal. Gently place the ball on prepared baking sheet. Repeat with remaining chocolate mixture and cereal.
Place baking sheet in the freezer until treats are frozen. Transfer treats to an airtight container. Store in the freezer.

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Chocolate Decadence: Vegan Easter Treats

Lisa Esile, MS — Fri, 12 Apr 2019 18:01:56 +0000

Boy, am I constantly surprised by how yummy oil-free, plant-based desserts can be. If you’re a chocolate lover, like me, or if you just want to make something that’ll wow friends and family this holiday, then you’ll love these decadent vegan Easter desserts. Here’s to healthy chocolate goodness that tastes even better than the traditional versions!

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Vegan Double Chocolate Instant Pot Cake

Darshana Thacker Wendel — Tue, 12 Mar 2019 17:43:08 +0000

Multicookers such as the Instant Pot aren’t just for soups and stews: They can make delectable, luscious desserts, too. This incredibly moist vegan Instant Pot cake steams in a 6×3-inch springform pan inside a multicooker. If you don’t have a springform pan, you can easily substitute a 6-inch regular cake pan lined with parchment paper.

Yield: Makes 1 cake

1⅓ cup unsweetened plant milk
1½ teaspoons ground flaxseeds
1½ teaspoons apple cider vinegar
2½ teaspoons pure vanilla extract
¾ cup unbleached all-purpose flour or whole wheat pastry flour
⅔ cup pure cane sugar
⅔ cup + ¼ cup unsweetened cocoa powder, divided
¼ cup almond flour
½ teaspoon regular or sodium-free baking powder
¼ teaspoon baking soda
⅛ teaspoon sea salt
½ cup Date Paste
1 tablespoon almond butter
Fresh berries (optional)

Instructions

Fill a 6-qt. Instant Pot multicooker with 1 inch water; add steamer rack. Set cooker on Sauté setting and allow to heat on Normal temperature 10 to 15 minutes or until water starts to steam.
Meanwhile, in a small bowl combine 1 cup of the plant milk, the flaxseeds, vinegar, and 1½ teaspoons of the vanilla. In a medium bowl stir together the all-purpose flour, sugar, ⅔ cup of the cocoa powder, the almond flour, baking powder, baking soda, and salt. Stir milk mixture into flour mixture until combined. Pour batter into a 6×3-inch springform or round cake pan.
Place filled cake pan on rack in cooker. Lock lid in place; set pressure valve to Venting. Set cooker on Slow Cook setting and High temperature and cook 90 minutes. Open lid carefully. Turn off cooker and let cake stand in cooker 10 minutes or until steam subsides.
Using oven mitts, lift out cake. Cool on a wire rack 10 minutes. Remove sides of springform pan or remove cake from cake pan; cool completely on rack
Meanwhile, for frosting, in a blender combine the Date Paste, ⅓ cup of the plant milk, ¼ cup of the cocoa powder, the almond butter, and 1 teaspoon of the vanilla. Cover and blend until smooth.
Generously spread top and sides of cake with frosting. Chill 20 minutes or until frosting is set. Serve immediately or chill until ready to serve. If desired, serve with berries.

https://www.youtube.com/watch?v=ksLlwJ_3TIs

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