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Vegan Chocolate Brownie Bites

By Jen, on December 12th, 2011%

Chocolate. Sometimes I just gotta have it. Usually I’ll reach for a piece of dark chocolate to satisfy my craving, but lately I’ve had the urge to bake. Blame it on winter or the holidays, for whatever reason my small condo kitchen has become a vegan bakeshop.

I’ve been creating vegan versions of old favorites like cookies, pies and desserts…like this small batch recipe for vegan mini brownies. They are sweet, rich and chocolatey.

To make brownies vegan I used applesauce in place of egg and unrefined coconut oil in place of butter. (The coconut oil gives the brownies a subtle coconut flavor.) Topping with hazelnuts adds flavor and crunch.

Vegan Chocolate Brownie Bites
1/2 cup organic evaporated cane sugar
1/3 cup natural unsweetened applesauce
1/2 teaspoon pure vanilla
2 ounces unsweetened chocolate bar (100% cacao), chopped
1/4 cup unrefined virgin coconut oil
1/2 cup whole wheat flour
1/8 teaspoon baking powder
Pinch fine sea salt
18 hazelnuts

Heat oven to 350 degrees F. Grease 18 mini muffin cups.

In a medium bowl stir together sugar, applesauce and vanilla; set aside.

In a small saucepan combine chocolate and coconut oil. Heat over low heat until melted and smooth, stirring often. Stir melted chocolate mixture into sugar-applesauce mixture. Add flour, baking powder and salt; mix well.

Divide brownie batter among muffin cups, about 1 tablespoon per cup. Top each brownie with a hazelnut. Bake about 8 to 10 minutes or until toothpick inserted near centers comes out clean. Cool completely in pan. (Brownies are fragile when warm. Be sure to cool in the pan.) Once cool, loosen edges of brownies and remove from pan.

Makes 18 brownie bites

Recipe Links:
Chocolate Hazelnut Bark
Mini Chocolate Peanut Butter Pies

Product Links:
Clean Eating Magazine Subscription
Get Vitamix 5200 Blender with Free Shipping Code

2 comments   Baking, Vegan   , , , , , , , , , , , , ,  

Vegan Pumpkin Muffins with Chocolate Chips

By Jen, on October 15th, 2011%

Pumpkin season is here again. Why not crank up the oven and bake some hearty pumpkin muffins? Use canned pure pumpkin or homemade pumpkin puree. (egg-free, dairy-free, vegan recipe)

Vegan Pumpkin Muffins with Chocolate Chips
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 cup unsweetened almond milk or soymilk
1 teaspoon apple cider vinegar
3/4 cup sucanat or organic evaporated cane sugar
1 cup pure pumpkin puree
1/3 cup canola or safflower oil
1 1/2 teaspoons pure vanilla
1/2 cup vegan semisweet chocolate chips

Preheat oven to 400 degrees. Coat 12 regular size (2 1/2-inch) muffin cups with cooking spray. (Or, line muffin cups with paper baking cups. Coat bottoms of paper baking cups with cooking spray.)

In large bowl mix flour, baking powder, baking soda, salt, cinnamon and ginger. Set aside.

Stir together almond milk and vinegar; let stand 2 minutes until thickened and curdled. In medium bowl mix almond milk mixture, sucanat, pumpkin, oil and vanilla until well blended. Add to flour mixture, stirring until just combined. Stir in chocolate chips. Divide batter among muffin cups.

Bake 18 to 22 minutes or until browned and toothpick inserted in centers comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack. Serve warm or at room temperature.

Makes 12 muffins

More Vegan Pumpkin Recipes:
Vegan Pumpkin Smoothies
Pumpkin Black Bean Soup
Vegan Pumpkin Bread

Product Links:
The Best of Clean Eating: Over 200 Mouthwatering Recipes to Keep You Lean and Healthy
Get Vitamix 5200 Blender with Free Shipping Code

One comment   Baking, Eat Clean Recipes, Vegan   , , , , , , , , , , , , , ,  

Vegan Zucchini Bread

By Jen, on July 24th, 2011%

It’s zucchini time. Have you been squashed yet? You know…squashed is when neighbors and coworkers drop some of their extra zucchini on you. A nice gesture, unless you have your own pile of zucchini to deal with.

I’m always happy to come by some zucchini since I love to play around in the kitchen. Today I decided to tinker with my Zucchini Muffin recipe. I made changes to the recipe to veganize it and to make it into a loaf shape.

To make the best zucchini bread, start with small or medium fresh zucchini. Large zucchini can be full of seeds and aren’t as good to bake with. Finely shred the zucchini. (I use the small holes of a box grater.)

Zucchini bread loves chocolate. I didn’t have any chocolate chips so I decided to add roasted cacao nibs to the loaf. Cacao nibs are bits of husked cocoa beans. They are unsweetened and have intense chocolate flavor and a crunchy texture. Cacao nibs can be purchased raw or roasted.

For added flavor and crunch stir in toasted walnuts along with the cacao nibs.

Vegan Zucchini Bread
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/2 cup unsweetened almond milk or soymilk
1 teaspoon apple cider vinegar
1/2 cup organic evaporated cane sugar or sucanat
1/4 cup virgin unrefined coconut oil, melted (liquid)
1/4 cup unsweetened applesauce
1 cup finely shredded zucchini
1 1/2 teaspoons pure vanilla
1/2 cup chopped toasted walnuts or pecans
2 tablespoons roasted cacao nibs

Preheat oven to 350 degrees. Spray bottom of 8×4-inch loaf pan with cooking spray. In large bowl, combine flour, baking powder, baking soda, salt, cinnamon and ginger; mix well. Set aside.

Sir together almond milk and vinegar; let stand 2 minutes until thickened. In medium bowl mix almond milk mixture, sugar, coconut oil, applesauce, zucchini and vanilla until well blended. Add to flour mixture, stirring until just combined. Stir in nuts and cacao nibs. Spread batter evenly in pan.

Bake 50 to 60 minutes or until browned and toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack.

Makes 1 loaf (16 slices)

Tip: This hearty whole grain zucchini bread is lightly sweetened. If you prefer a sweeter loaf you may want to increase the sugar to 3/4 cup or use 1/2 cup chocolate chips in place of the cacao nibs.

Recipe Links:
Vegan Zucchini Bread Muffins from Weekly Bite
Vegan Banana Bread

Product Links:
The Best of Clean Eating: Over 200 Mouthwatering Recipes to Keep You Lean and Healthy
Get Vitamix 5200 Blender with Free Shipping Code

3 comments   Baking, Eat Clean Recipes, Vegan   , , , , , , , , , , , , , , ,  

Vegan Banana Chocolate Chip Muffins

By Jen, on May 29th, 2011%

Adding chocolate chips to the batter makes these whole wheat banana muffins a real treat. For extra flavor, add a handful of toasted chopped hazelnuts or almonds. (egg-free, dairy-free, vegan recipe)

Vegan Banana Chocolate Chip Muffins
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/2 cup unsweetened soymilk or almond milk
1 teaspoon apple cider vinegar
1/2 cup sucanat or organic evaporated cane sugar
1 cup mashed very ripe bananas
1/4 cup canola or safflower oil
1 1/2 teaspoons pure vanilla
1/2 cup vegan semisweet chocolate chips

Preheat oven to 400 degrees. Line 12 regular size (2 1/2-inch) muffin cups with paper baking cups. (Or, coat muffin cups with cooking spray.)

In large bowl mix flour, baking powder, baking soda, salt, and cinnamon. Set aside.

Stir together soymilk and vinegar; let stand 2 minutes until thickened. In medium bowl mix soymilk mixture, sucanat, banana, oil and vanilla until well blended. Add to flour mixture, stirring until just combined. Stir in chocolate chips. Divide batter among muffin cups.

Bake 18 to 22 minutes or until browned and toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack. Serve warm or at room temperature.

Makes 12 muffins

Tip: You’ll need 3 medium bananas for this recipe. Use very ripe bananas for the best flavor.

Recipe Link: Vegan Banana Bread

Product Links:
Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes
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8 comments   Baking, Breakfast, Vegan   , , , , , , , ,  
 
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