Tag Archives: chocolate

Coconut Tart with Chocolate Smear

16 Jan

Here is a sweet coconut tart combined with a rich chocolate filling.  This was taken from The Food Matters Cookbook, with substitutions for the egg whites and yolks, and a modification for the unsweetened coconut that the recipe called for because I happened to have sweetened on hand:

  • 2 cups shredded sweetened coconut
  • 1/4 cup sugar
  • 1/4 cup silken tofu
  • 3 separated “eggs” made from Ener-G Egg Replacer or a similar substitution for binding
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coarse salt
  • 6 oz. bittersweet chocolate, roughly chopped or in the form of chips
  • 1 cup coconut milk
  1. Preheat the oven to 350 degrees.
  2. Combine the coconut, sugar, silken tofu, 1 egg substitution, vanilla, and salt in a bowl.
  3. Press the mixture into the bottom and sides of a 9- or 8-inch tart pan.  Bake until the tart shell is firm and lightly toasted (the recipe stipulates 10-15 minutes but I think it takes longer due to using tofu as opposed to egg, and it took me over 20 minutes).
  4. Meanwhile, combine the chocolate, 2 egg substitutions, and coconut milk in a saucepan over low heat.  Cook, whisking almost constantly, until the chocolate is completely melted and steaming, but not boiling or separating.
  5. When both the tart shell and the chocolate mixture are ready, take the tart out of the oven and spread the chocolate in it.
  6. Chill the tart in the fridge, uncovered, until it becomes firm.
  7. Cut the tart into wedges to serve.

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Mocha Chocolate-Chip Muffins

25 Dec

Yesterday I made these delicious and simple mocha chocolate-chip muffins, which come from a recipe that has been posted and re-posted on the internet but apparently originates in Vegan with a Vengeance by Isa Chandra Moskowitz.  I won’t re-do the copy-and-paste job here, you can click one of the aforementioned links for the recipe.  I’m posting my own photos however, and here are my specifications and observations:

  • I made 12 muffins, though I filled the muffin cups a little more than 3/4-full of the batter, so they probably came out a little bigger than intended.
  • I didn’t use cupcake liners, just greased muffin pans.
  • To be clear, I used plain-flavored soy milk and soy yogurt.
  • I used a Dutch gourmet baking cocoa powder, regular instant coffee, and bittersweet chocolate chips — the resulting muffins were very rich and chocolaty, dark in color, and not too sweet.


Chocolate-Banana Pudding Parfaits

2 Sep

This is a great vegan recipe from The Food Matters Cookbook.  It’s a layered pudding of chocolate and banana flavors and I find it absolutely delicious, and I’m personally particularly fond of the banana part.  Feel free to make just the chocolate part or just the banana (just double the quantities of ingredients), or both.

  • 1/2 cup sugar
  • 1/2 cup water
  • 1 lb silken tofu
For chocolate layer:
  • 4 oz bittersweet or semisweet chocolate, melted
  • 1/2 teaspoon vanilla extract
For banana layer:
  • 2 ripe bananas
  • 1/8 teaspoon salt
  1. Put the sugar and water in a small saucepan.  Bring to a boil and cook until the sugar dissolves, stirring occasionally.  Cool for at least 10 minutes.
  2. To make the chocolate layer:  Put half the sugar syrup, half the tofu, all of the chocolate, and all of the vanilla in a food processor or blender (I don’t have either so I placed them in a bowl and used a mixer).  Puree until completely smooth.
  3. To make the banana layer:  Puree the remaining sugar syrup, the remaining tofu, the bananas, and the salt together until completely smooth.
  4. Place the chocolate and banana puddings in separate bowls, cover with plastic wrap, and chill in the refrigerator for at least 30 minutes or up to several hours.
  5. Before serving, stir each pudding until smooth.  Layer alternate spoonfuls of the puddings in tall glasses or champagne flutes.
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