Vegan Bittersweet Chocolate Truffles, also based on ganache, are just as luxurious, velvety smooth, and indulgent—but not sinful. A variety of nondairy milks replace the heavy cream and no butter is added. And here is the best part: After making and tasting hundreds of truffles made with nondairy milks, I am convinced they taste more intensely chocolaty than their heavy cream–based cousins.

Vegan Bittersweet Chocolate Truffles

 

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Classic chocolate truffles are sinfully indulgent, melt-in-your-mouth, bite-sized confections made from ganache (an emulsion of chocolate and heavy cream). Truffles sometimes include butter, as well as spices, coffee or tea, liqueurs, nuts, and even fruit purées for flavor. Vegan truffles, also based on ganache, are just as luxurious, velvety smooth, and indulgent—but not sinful. A variety of nondairy milks replace the heavy cream and no butter is added. And here is the best part: After making and tasting hundreds of truffles made with nondairy milks, I am convinced they taste more intensely chocolaty than their heavy cream–based cousins.

Author: Fran Costigan

Cuisine: Dessert

Yield: about 30 Truffles

Ingredients

• 8 ounces dark chocolate (70 to 72%), finely chopped
• ¾ cup plus 2 tablespoons unsweetened organic almond milk, coconut milk beverage or soymilk
• 2 tablespoons grams organic granulated sugar
• ⅛ teaspoon fine sea salt
• 1 teaspoon pure vanilla extract
• 2 teaspoons mild tasting extra-virgin olive oil
• A few pinches of flaked sea salt, for coating and serving (optional)
• Dutch-process cocoa powder for coating
• Nuts or seed for coating, optional

Instructions

Make the Ganache

1. Add the chocolate to a heatproof bowl and set aside while you heat the milk.
2. Pour the milk into a small saucepan. Add the sugar and salt. Cook over medium heat, whisking a few times, to a low boil.
3. Immediately remove the saucepan from the heat. Pour the hot milk over the chocolate all at once. Rotate the bowl so the chocolate is completely submerged. Cover the bowl with a plate and let stand undisturbed for 4 minutes.
4. Add the vanilla and olive oil and whisk from the center out only until smooth and glossy.
5. Keep the bowl of ganache at room temperature while you test the final consistency. A properly made truffle ganache is firm enough to scoop and shape but still tastes creamy. Dip a teaspoon into the ganache, set the coated spoon on a small plate, and refrigerate for 10 to 15 minutes. After chilling, the ganache on the spoon should be smooth and firm but still taste creamy. It is unlikely, but if the glaze is too firm, add a tablespoon of room temperature milk and repeat the test. Add a second tablespoon if needed.
6. Cool the ganache in a shallow dish at room temperature for 30 minutes. (The ganache sets up fastest and most evenly in a 9-inch / 23-cm glass pie pan or similar dish.) Refrigerate uncovered until the surface is no longer soft, then place a piece of parchment paper or plastic wrap directly onto the surface of the ganache, covering it completely, and refrigerate for at least 3 hours or until very firm. The ganache can be refrigerated at this point for up to 1 week in an airtight container.

Make The Truffle Centers

1. Line a shallow container with parchment. Remove the ganache from the refrigerator. Use a spoon to scoop out 1-inch / 2.5-cm pieces of ganache and another to push the ganache off the spoon into the container. (If you prefer more uniform truffles, use a 1⁄2-tablespoon scoop.) When a half dozen or so are made, roll and press the pieces into irregularly shaped rounds. Repeat until all the ganache has been used, washing and drying your hands as needed. (If at any time the ganache becomes too soft to shape, refrigerate until cold and proceed.) Cover and refrigerate the truffle centers in layers separated by parchment paper for 15 to 25 minutes before finishing with the cocoa coating.

Finish The Truffles

1. Roll in the truffles in cocoa powder. Add a pinch of flaked sea salt if desired.
2. Alternatively, coat the truffles in chopped nuts or cacao nibs, seeds, coconut.

Notes

From Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, © 2013 by Fran Costigan. Photo © Kate Lewis 2013

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Chocolate White Russian

The White Russian is the potent but easy to quaff cocktail that was a favorite of Jeff “The Dude” Lebowski (Jeff Bridges) in the Coen Brother’s cult classic The Big Lebowski—only he called it “The Caucasian.” I have enjoyed vegan versions of this cocktail made with nondairy creamer and have now upped the ante by starting with house-made cacao nib– infused Chocolate Vodka. My favorite creamer is So Delicious coconut milk creamer, but you can use any brand you like. Whether to stir, float the cream on top, or to use equal parts vodka and coffee liqueur, I leave to you.

Chocolate White Russian

 

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My favorite creamer is So Delicious coconut milk creamer, but you can use any brand you like. Whether to stir, float the cream on top, or to use equal parts vodka and coffee liqueur, I leave to you.

Author: Fran Costigan

Recipe type: cocktail

Yield: 1 cocktail

Ingredients

• 2 ounces (60 ml) Chocolate Vodka
• 1 ounce (30 ml) coffee liqueur, such as Kahlua
• ½ ounce (15 ml) nondairy creamer

Instructions

1. Pour the vodka and coffee liqueur into an old-fashioned glass filled with ice cubes and stir.
2. Pour the nondairy milk into the glass and leave it to float on top, or stir vigorously.

Notes

Recipe reprinted with permission from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, Fran Costigan (Running Press 2013) Photo credit: ©Kate Lewis

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Chocolate Vodka

This chocolate scented vodka makes a gorgeous holiday gift for friends and family but you’ll want to make some for yourself too. All this takes to make are cacao nibs and some a premium vodka. Simply combine the two, shake the jar a couple of times a day for a week, strain out the nibs, and refrigerate or freeze. Drink an icy shot of the softly sweet and slightly bitter liqueur straight up or use it to make White or Black Russians – dairy free and suitable for vegans, of course!

Chocolate Vodka

 

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All this takes to make are cacao nibs and some a premium vodka. Simply combine the two, shake the jar a couple of times a day for a week, strain out the nibs, and refrigerate or freeze.

Author: Fran Costigan

Yield: 2¼ Cups infused vodka

Ingredients

• 2½ cups (600 ml) vodka (consider organic)
• ½ cup (72 grams) cacao nibs

Instructions

Preparation

1. Combine the vodka and cocoa nibs in a jar. Close the jar tightly and shake.
2. Let stand at room temperature for 1 week, shaking the jar once or twice each day.
3. Strain the vodka through a fine mesh sieve and discard the nibs. Strain the vodka a second time through an unbleached coffee filter into another clean jar and refrigerate or freeze.

Serving

1. Drink a shot icy cold or use it as you would any vodka.

Keeping

1. The infused vodka can be refrigerated or frozen for up to three months before the flavor starts going a little light.

Notes

Recipe reprinted with permission from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, Fran Costigan (Running Press 2013) Photo credit: ©Kate Lewis

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Photos by Kate Lewis.

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All amounts are approximate: use more or less depending on what you have. About a half tablespoon of melted chocolate makes a thin 2 to 2 1/2-inch / 5 to 6-cm thin confection, but figure in a little bit of extra chocolate for chocolate that sticks to the spoon. If the leftover melted chocolate is streaked with white, warm it with a few small chunks of solid chocolate to “temper” it. Tempered chocolate sets fast, so you will have to add the toppings quickly. If the melted chocolate is not tempered, it will stay liquid for an hour, at least.

Vegan Mendiants

 

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Mendiants are small chocolate disks topped with candied fruits and nuts.

Author: Fran Costigan

Yield: 12 Thin Mendiants

Ingredients

• 3 ounces / 85 grams dark chocolate (70 to 72%), melted and kept warm in a water bath
• 6 walnuts, halved or quartered
• 10 blanched almonds, coarsely chopped
• ½ ounce / 12 grams candied ginger, slivered or cubed
• 1¼ ounces / 35 grams any dried fruit, slivered or cubed if large
• ¼ ounce / 5 grams pine nuts (about 24)

Instructions

Preparation

1. Line a baking sheet with plastic wrap or parchment paper.
2. Drop a tablespoonful of the chocolate onto the sheet and use the back of a spoon to spread it into a thin round about 2 to 2½ inches / 5 to 6 cm in diameter. Keep the thickness of the round as even as possible. Make only 6 at a time to ensure that the chocolate doesn’t set before the toppings are added.
3. For each mendiant, arrange a walnut half, a couple of pieces of almond, some of the ginger, a piece of another dried fruit, and 2 or 3 pine nuts on top of the chocolate, creating your own design. Repeat the process until you have used all of the melted chocolate, nuts, and fruits. Allow the mendiants to harden at room temperature. You can speed the process by placing the tray in the refrigerator.

Serving

1. Mendiants (even made from leftovers) deserve to be served on an elegant tray. These are perfect party confections, or a lovely snack to enjoy at tea time. (Sip from a tea cup, not a mug!)

Keeping

1. Store the mendiants in an airtight container in the refrigerator for up to four days.

Notes

Recipe reprinted with permission from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, by Fran Costigan (Running Press 2013). Photo credit: © Kate Lewis

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Raspberry Chocolate Silk Tart

 

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Author: Fran Costigan

Yield: Makes one 9 to 91⁄2-inch / 23 to 24-cm tart

Ingredients

• 7 ounces / 198 grams dark chocolate (66 to 70%), finely chopped
• ¾ cup / 180 ml canned unsweetened full-fat coconut milk, well-stirred (do not use light)
• ¼ cup / 50 grams organic granulated sugar
• ¼ teaspoon fine sea salt
• 
1/2 cup / 61 grams frozen raspberries
• 3 tablespoons plus 1 ⁄4 cup / 105 ml seedless raspberry jam, divided
• 
1 tablespoon / 15 ml framboise (optional)
• 1 tablespoon / 15 ml mild tasting extra-virgin olive oil
• 1 teaspoon / 5 ml pure vanilla extract
• 1 Almond Cookie Crust, baked in a tart pan with a removable bottom and cooled (Recipe Follows)
• ½ to 1 pint / 250 to 500 ml fresh raspberries, red and golden, for garnish (optional)
• 2 to 3 tablespoons / 12 to 18 grams organic confectioners’ sugar for garnish (optional)

Instructions

1. Put the chocolate into a medium heatproof bowl and set aside until needed.
2. In a small saucepan, bring the coconut milk, sugar, and salt to a low boil over medium heat, stirring a few times as the milk heats. Strain the hot milk through a fine mesh strainer directly into the chocolate. Swirl the bowl to ensure the chocolate is submerged. Cover the bowl with a plate and set aside undisturbed for 4 minutes.
3. While the chocolate mixture sits, make the raspberry coulis: Mash the frozen raspberries with a fork and press them through a small fine mesh sieve into a small bowl (you should have about 3 tablespoons / 45 ml of purée). Stir 3 tablespoons / 45 ml of the raspberry jam and the framboise (if using) into the purée and set aside until needed. The coulis (purée) can be made ahead; use at room temperature.
4. Uncover the bowl of chocolate and whisk from the center out until the ganache is smooth. Stir the raspberry coulis, olive oil, and vanilla into the ganache.
5. Assemble The Tart
6. Mix the remaining 1⁄4 cup / 60 ml of the raspberry jam and 1⁄3 cup / 80 ml of the ganache in a small bowl and spread over the crust. Chill briefly until the ganache is set. Pour the remaining raspberry ganache into the tart crust, and slowly rotate the tart to level the top. Chill until the filling is set.
7. Serving
8. Garnish the tart with fresh raspberries and a sprinkling of confectioners’ sugar if you like. For the neatest slices, cut the tart cold, but serve at room temperature.
9. Keeping
10. The assembled tart can be refrigerated for up to two days. Add the fruit and sugar garnish just before serving.

Notes

Recipe reprinted with permission from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, © 2013 by Fran Costigan, Running Press. Photo © Kate Lewis

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Almond Cookie Crust

 

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Combine finely ground nuts with flour, sweetener, and flavorings; bind the mixture with just enough fat; press the crumb into a removable-bottom tart pan; bake, and let cool. That’s all you need to do before you can load tender crust up with any unbaked creamy filling or even ice cream. Using a removable-bottom tart pan makes the prettiest presentation, but you can bake the crust in a well-oiled pie pan instead.

Author: Fran Costigan

Yield: Makes one (9 to 91⁄2-inch / 23 to 24-cm) crust or six (4-inch / 10-cm) tarts

Ingredients

• ½ cup / 64 grams organic all-purpose flour
• 
1/2 cup / 70 grams organic whole wheat pastry flour
• ½ teaspoon ground cinnamon
• ¼ teaspoon fine sea salt
• ¾ cup / 106 grams whole unpeeled almonds, toasted cooled
• ¼ cup / 60 ml mild tasting extra-virgin olive oil or organic neutral vegetable oil
• ¼ cup / 60 ml pure maple syrup, Grade B or dark amber
• 1½ teaspoons / 7.5 ml pure vanilla extract
• ⅛ teaspoon almond extract

Instructions

1. Line a baking sheet with parchment. Place a 9-inch / 23-cm tart pan with a removable bottom on a baking sheet. A nonstick pan is highly recommended; and it still needs to be lightly oiled. If using a regular pan, coat thoroughly with oil or cooking spray.
2. Place a wire mesh strainer over a medium bowl. Add the all-purpose flour, pastry flour, cinnamon, and salt to the strainer and stir with a whisk to sift the ingredients into the bowl. (If any small bits remain in the strainer, add them to the mixture in the bowl.) Whisk to aerate the mixture.
3. Grind the almonds to a fine meal in a food processor. Do not process longer or the nuts will be oily. Stir the ground almonds into the flour mixture.
4. Whisk the oil, maple syrup, and vanilla and almond extracts in a small bowl until completely combined. Pour over the dry mixture and mix with a silicone spatula until the crumbs are evenly moistened and a small amount squeezed between your fingers sticks together. In the unlikely case that it does not, add a little more maple syrup. If it is still too dry, add a little more oil.
5. Spoon the dough into the tart pan. Place a piece of plastic wrap directly on the crust and use a flat- bottomed glass or cup to press the dough into an even layer on the bottom and up the sides of the pan, making the bottom a little thicker than the sides. Refrigerate for 15 minutes. While it chills, position a rack in the center of the oven and preheat the oven to 375 ̊F / 190 ̊C.
6. Place the baking sheet on the center rack, and immediately reduce the temperature to 350 ̊F / 180 ̊C. Bake for 15 to 18 minutes, or until the sides are lightly browned and the bottom looks evenly dry. The crust may puff up in a few spots, but do not be concerned. Just push the high spots down lightly after the crust is removed from the oven.
7. Set the baking sheet on a wire rack. Do not touch the sides of the crust—they are soft and easily broken when hot, but become firm as the crust cools.
8. Release the sides after 5 minutes: Holding the sides with a dry kitchen cloth, lift the tart pan onto a jar or can. The sides will slip right off. Carefully move the tart crust to the wire rack and cool to room temperature. Refrigerate or freeze until cold before filling.

Notes

Recipe reprinted with permission from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, © 2013 by Fran Costigan, Running Press. Photo © Kate Lewis

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Mint Chocolate Chip Ice Cream

Makes about 1 1/2 pints / 
3/4 liter ice cream

Ingredients

• 1 1/2 cups plus 2 tablespoons / 390 ml almond milk
• 1 1/4 cups / 300 ml agave syrup or pure maple syrup, Grade B or dark amber
• 1 cup / 150 grams just-ripe Hass avocado, mashed (about 1/2 an average-size fruit)
• 1/4 cup / 25 grams Dutch-process cocoa powder
• 1 teaspoon / 5 ml pure vanilla extract
• 1/2 teaspoon natural mint oil or 3/8 teaspoon mint extract
• 1/2 teaspoon guar gum
• 
3 ounces / 85 grams vegan mint chocolate, finely chopped
• 
1 recipe Mint Chocolate Ice Cream Shell (recipe follows), for serving (optional)

Preparation
Process the almond milk, agave, avocado, cocoa powder, vanilla, and mint oil in a blender on high for 1 minute or until completely puréed.

Sprinkle the guar gum directly on the mixture. Blend on low for 30 seconds, then increase the speed to high and blend for 1 minute. Taste the mixture. The mint should be strong but not overpowering. Add more mint oil cautiously, drop by drop, if needed.

Pour the purée into a 2-cup / 500-ml measure. Add enough almond milk to equal 2 cups / 480 ml.

Pour the ice cream base into a 2-cup / 500-ml container. Cover and refrigerate the base for 2 to 4 hours until thoroughly chilled before churning. Chilling the base thoroughly means faster churning, which results in a creamier frozen dessert.

When the mixture is cold, give it a good whisk. Pour into an ice cream maker and churn according to the manufacturer’s directions. It will look like soft serve when it is ready. Add the chopped chocolate and process for another minute or two.

Using a silicone spatula, immediately transfer the frozen ice cream to the chilled container. Cover tightly and freeze for at least 3 hours until the ice cream is firm enough to scoop.

Serving
Serve the ice cream in chilled bowls. Add a few tablespoons of Mint Chocolate Ice Cream Shell if you like.

Keeping
The ice cream will stay creamy for at least five days in the freezer.

Chocolate Ice Cream Shell

Makes 1 cup / 240 ml

Ingredients

• 7 ounces / 198 grams dark chocolate (68 to 70%), finely chopped
• 2 tablespoons / 30 ml mild tasting extra-virgin olive oil or coconut oil, melted
• 1/2 teaspoon pure vanilla extract

Preparation
Place the chocolate in a small heatproof bowl and set it in a saucepan of very hot water over the lowest heat. Allow the chocolate to melt undisturbed until about two-thirds is melted.

Remove the saucepan from the heat and stir with a silicone spatula until all the chocolate is melted. Stir the oil into the chocolate until incorporated. Add the vanilla.

Keep the shell in liquid form until ready to pour over the ice cream – do not refrigerate.

Serving
Spoon a few tablespoons of the liquid shell over a dish of ice cream and wait a few seconds until it magically hardens. The liquid sauce will turn into a firm chocolate shell within a few seconds of touching ice cream and will turn matte when it hardens.

Keeping
Store the Chocolate Ice Cream Shell in a jar in the refrigerator for up to two weeks. It will harden. To warm before using: place the jar in a small saucepan. Pour hot water to reach about halfway up the sides of the jar and warm over the lowest heat until liquefied.

Variation
Mint Shell: Add 2 or 3 drops of pure mint or use or 1⁄4 teaspoon good quality mint extract,  or to taste.
Recipe reprinted with permission from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, © 2013 by Fran Costigan, Running Press. Photo © Kate Lewis

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Note: My original recipe calls for 1/4 teaspoon of baking powder but leavening is not ok, strictly speaking, for Passover. It can be deleted with no ill effects.

11/2 teaspoons / 4.5 grams whole white chia seeds yield the 1 tablespoon ground seeds needed for the recipe, but that is too small a quantity to grind. Grind at least 3 tablespoons / 30 grams and store the ground chia in a small covered jar in the refrigerator for up to 6 months.

Makes 24 to 26
 small macaroons


Chocolate-Dipped Coconut Macaroons

Ingredients:

• 7 tablespoons plus 2 teaspoons / 99 grams organic granulated sugar, divided
• 1 tablespoon / 10 grams ground white chia seeds
• 
3 tablespoons / 45 ml water, at room temperature
• 1/4 cup / 33 grams coconut flour
• 1/2 cup plus 2 tablespoons / 52 grams toasted shredded coconut, divided
• 3 tablespoons / 45 ml vanilla coconut milk beverage
• 1/2 teaspoon pure vanilla extract
• 
3 ounces / 85 grams dark chocolate (62 to 72%), melted and kept warm in a water bath, for dipping

Preparation:

Position a rack in the center of the oven and preheat to 375°F / 190°C. Line a rimmed baking sheet with a sheet of parchment paper.

Lightly grind 7 tablespoons / 91 grams of the sugar in a blender and set aside until needed.

Put the ground chia in a small bowl. Pour the water over the chia. Set aside for 5 minutes undisturbed and then whisk hard. The chia gel will be lumpy at first but will smooth out as it hydrates. Whisk a few more times while you sift the dry ingredients. (You can make the gel ahead of time and refrigerate for up to 3 days. Whisk vigorously before using.)

Place a wire mesh strainer over a medium bowl. Add the coconut flour and the 7 tablespoons of ground sugar to the strainer and stir with a whisk to sift the ingredients into the bowl. (If any small bits remain in the strainer, add them to the mixture in the bowl.) Stir 1/2 cup / 40 grams of the shredded coconut into the dry ingredients.

Whisk in the chia gel. Use a silicone spatula or your hands, if necessary, to get the gel thoroughly mixed into the flour mixture. Add the coconut milk beverage and the vanilla extract and mix with a silicone spatula, pushing hard on the dough until it holds together when squeezed in your fingers.

Form the macaroons. Use a 1-teaspoon measure to scoop out rounded teaspoons of dough. Squeeze the dough hard in the palm of your hand so that it sticks together, and then roll into balls.

Coat the macaroons. In a small bowl, mix the remaining 2 tablespoons / 12 grams of coconut and 2 teaspoons of sugar. Roll the dough balls in the coconut-sugar mixture. Press each ball on the baking sheet to flatten the bottoms.

Place the baking sheet on the middle rack of the oven and immediately reduce the heat to 350°F / 180°C. Bake for 14 minutes until the bottom of the macaroons are lightly browned.

Set the baking sheet on a wire rack. After 3 to 4 minutes, lift the macaroons off the baking sheet onto the rack. Cool the macaroons to room temperature and then refrigerate until cold before dipping the bottoms.

Dip the bottoms of the cold macaroons in the melted chocolate. Set the coated macaroons on an acetate sheet or parchment-lined tray and refrigerate until the chocolate is set.

Keeping

Freeze the macaroons in an airtight container for up to one month. These little cookies defrost fast.

Recipe reprinted with permission from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, © 2013 by Fran Costigan, Running Press. Photo credit: Hannah Kaminsky

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Here is the Step by Step:

• Bake a Chocolate Torte to Live For. (Recipe follows)
• Cool, wrap and refrigerate the layer until it is very cold. (You can freeze the cake too.)
• Either cut a piece of parchment paper into a heart to use as a guide, or cut the round freehand into a heart shape. Save the pieces you’ve cut from the top and sides. Nibbling is definitely ok– resistance is futile–but save some of the cut pieces to use crumble for the alternative topping, if you decide on that option.
• Lightly sweep a dry pastry brush across the sides and top of the cake to remove some loose crumbs. Don’t worry though, since the first coating of Bittersweet Ganache Glaze (recipe follows) will glue any loose crumbs down.
• Add a second coating of Bittersweet Ganache Glaze. Refrigerate until the glaze is set.

Alternatively, you can add a coating of crumbs made from the reserved pieces of cake you cut, to the glazed cake. In this case, sprinkle the crumbs over the ganache before it sets.  Refrigerate the cake until you are ready to slice and serve. Again, wait for the cake to return to room temperature before savoring each bite. (That said, I know some like it chilled. You made it, try both!)

To serve: For the neatest slices, cut the cake when it is still cold using a good sized knife dipped in very hot water and then wipe the blade dry (carefully). Set the slices on plates and wait until the cake is at room temperature for the best flavor.

Chocolate Torte to Live For

Makes One (9-Inch / 23-Cm) Torte, 8 to 10 Servings

Ingredients

• 1/2 cup / 70 grams organic whole wheat pastry flour
• 1/2 cup / 64 grams organic all-purpose flour
• 1/4 cup plus 1 tablespoon / 31 grams Dutch-process cocoa powder
• 1/4 cup / 50 grams organic granulated sugar, finely ground in a blender
• 1 teaspoon / 5 grams aluminum-free baking powder
• 1 teaspoon / 5 grams baking soda
• 1/2 teaspoon / 2.5 grams fine sea salt
• 1/4 cup / 60 ml mild tasting extra-virgin olive oil or organic neutral vegetable oil
• 1/2 cup / 120 ml pure maple syrup, Grade B or dark amber
• 3/4 cup plus 2 tablespoons / 210 ml any nondairy milk
• 1 1/2 teaspoons / 7.5 ml pure vanilla extract
• 1/2 teaspoon chocolate extract (optional)
• 1 teaspoon / 5 ml apple cider vinegar
• 1 recipe Bittersweet Chocolate Ganache Glaze (recipe follows)

Preparation

Position a rack in the middle of the oven and preheat to 350°F / 180°C. Oil the sides and bottom of the cake pan and line the bottom with a parchment circle or paper cut to fit. Do not oil the paper.

Place a wire mesh strainer over a medium bowl. Add the pastry flour, all-purpose flour, cocoa, sugar, baking powder, baking soda, and salt to the strainer and stir with a whisk to sift the ingredients into the bowl. (If any small bits remain in the strainer, add them to the mixture in the bowl.) Whisk to aerate the mixture.

Whisk the oil, maple syrup, nondairy milk, vanilla, chocolate extract (if using), and vinegar in a separate medium bowl until completely combined. Immediately pour into the dry mixture and whisk until the batter is smooth. Pour the batter into pan. Rotate the pan to level the batter and tap it lightly on the counter to get rid of some of the air bubbles.

Bake the cake on the center rack for 28 to 32 minutes, or until the top of the cake is set, the sides have started to pull away from the pan, and a wooden toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs.

Place the pan on a wire rack and cool for 5 minutes. Run a thin spatula around the sides of the cake to release the sides of the cake from the pan. Invert the layer onto the rack, remove the pan, and carefully peel off the parchment paper. Invert again, top side up on the rack, to cool completely. When the cake is completely cool, slide a cardboard circle or a flat plate underneath. Cover the cake tightly in plastic wrap and refrigerate until cold before glazing.

Bittersweet Chocolate Ganache Glaze

Makes 2 cups/ 480ml

Ingredients

• 8 ounces / 227 grams dark chocolate (70 to 72%), finely chopped
• 1 1⁄4 cups / 300 ml organic almond milk, soymilk or coconut milk beverage (more as needed to adjust consistency)
• 2 tablespoons / 18 grams organic granulated sugar
• Pinch fine sea salt
• 1 1⁄4 teaspoons / 6.25 ml pure vanilla extract
• 2 teaspoons / 10 ml mild tasting extra-virgin olive oil

Preparation

Add the chocolate to a heatproof bowl and set aside while you heat the milk.

Pour the milk into a small saucepan. Add the sugar and salt. Cook over medium heat, whisking a few times to a low boil.

Immediately remove the saucepan from the heat. Pour the hot milk over the chopped chocolate all at once. Rotate the bowl so the chocolate is completely submerged. Cover the bowl with a plate and let stand undisturbed for 4 minutes.

Add the vanilla and olive oil (if using) and whisk from the center out only until smooth and glossy.

Keep the bowl of ganache at room temperature while you test the final consistency. Dip a teaspoon into the ganache, set the coated spoon on a small plate, and refrigerate for 10 to 15 minutes. After chilling, the ganache on the spoon should be smooth and firm, but should still taste creamy. It is unlikely, but if the glaze is too firm, add a tablespoon of room temperature milk, and repeat the test. Add a second tablespoon if needed.

Pass the ganache through a strainer into a bowl. Whisking slowly will speed the process.

Allow the ganache to thicken at room temperature for 15 to 25 minutes, or until it will coat a spoon thickly with minimal dripping, but remain pourable. Stir a few times from the outside into the center before glazing.

Keeping: The glaze can be refrigerated in a tightly closed container for up to five days and frozen for up to one month. The glaze hardens when it is cold and will need to be reheated. To reheat, spoon the glaze into a heatproof bowl that fits over a saucepan of barely simmering water. When about two-thirds of the glaze is melted, stir gently until it is smooth. Adjust the consistency as needed by stirring warm nondairy milk into the glaze a little at a time.

Recipes from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, © 2013 by Fran Costigan. Photos by Hannah Kaminsky

The post Fran Costigan’s Heart-Shaped Vegan Chocolate Cake to Live For appeared first on Chic Vegan.

Chocolate Pecan Pie

Makes One (9-Inch / 23-Cm) Pie, 8 to 12 Servings, or more

Ingredients

• 1/2 cup / 120 ml brown rice syrup, warmed in the jar until liquid
• 1 cup / 240 ml pure maple syrup, Grade B or dark amber
• 1 tablespoon / 15 ml freshly squeezed and strained lemon juice
• 3/8 teaspoon fine sea salt
• 3 tablespoons / 52 grams smooth cashew butter
• 1/4 cup plus 1 tablespoon / 31 grams Dutch-process cocoa powder, sifted
• 2 tablespoons / 30 ml almond milk, soymilk, or coconut milk beverage
• 2 1/2 ounces / 71 grams dark chocolate (66 to 70%), finely chopped
• 
3 1/2 cups / 364 grams slow-roasted pecans, cooled (see Note)
• 1 teaspoon / 5 ml pure vanilla extract
• 1 teaspoon / 5 ml almond extract
• 1 Tender Olive Oil Pastry Dough pie crust, blind baked and cooled (recipe can be found HERE)

Preparation

1. Make the filling. Pour the rice syrup and the maple syrup into a large heavy-bottomed saucepan with high sides. Bring the syrups to a boil over medium heat, stirring with a long silicone spatula. Syrups expand and climb the sides; be careful to avoid a boil-over mess on your stovetop or a serious burn. Reduce the heat to low, but expect the syrups to continue to bubble. Adjust the heat as needed so that small bubbles rise to the surface almost continuously. You do not need to be concerned about the mixture reaching a particular temperature, but it needs to boil slowly for 6 minutes.
2. Add the lemon juice and then the salt. The syrups will bubble furiously when the salt is added, so be careful. Simmer on the lowest heat for 1 minute. Adjust the heat as needed and cook at a low boil for 8 minutes.
3. Put the cashew butter into a small heatproof bowl. Add 1/4 cup / 60 ml of the hot syrup mixture to the nut butter and stir vigorously until combined. Repeat with another 2 tablespoons / 30 ml of the hot syrup mixture. Set aside the now-tempered nut butter.
4. Whisk half of the cocoa powder into the remaining hot syrup until dis- solved and then whisk in the other half until dissolved. Adjust the heat so that the mixture boils very gently for 6 minutes.
5. Position the oven racks so one rack is in the lowest third and the other is in the top third of the oven; preheat to 425°F / 220°C.
6. Whisk half of the tempered nut butter into the syrup. The mixture may appear curdled but will become smooth as you whisk. Repeat with the rest of the tempered nut butter.
7. Add the nondairy milk and simmer 5 minutes. Add the chopped chocolate. Wait a minute for the chocolate to melt. Add the nuts and stir with a silicone spatula until the spatula is coated.
8. Remove the saucepan from the heat and stir in the vanilla and almond extracts. Pour the filling into a heatproof shallow dish and cool on the counter for about 10 minutes, or until it is barely warm. Don’t refrigerate the filling or it will become too thick to spread into the crust.
9. Place the pre-baked crust on a baking sheet to make moving the pie in and out of the oven easy. The bottom of the pie crust will set fastest on a dark sheet, making it a great choice for baking pies (and a poor choice for baking cookies, as the bottoms will burn).
10. Spoon the filling into the crust. Spread the filling—it will be thick and sticky—with a small offset spatula or spoon. Make sure the pecans are distributed evenly. You can move them around with a fork if need be.
11. Bake the pie on the lower oven rack for 15 minutes. Reduce the heat to 400°F / 200°C and move the baking sheet to the upper rack. Bake for 15 to 20 minutes, or until the filling is bubbling. (The filling will appear soft, but will become firm as it cools.)
12. Remove the baking sheet from the oven and set it on a wire rack. Wait 10 minutes before moving the pie pan directly onto a wire rack.

Serving

It might be hard to wait, but the pie needs to cool completely before slicing. This will take about 2 hours. Slice and serve the pie at room temperature. If the pie has been refrigerated or frozen, allow it to come to room temperature. It will be fudgy after about 10 minutes. Or, warm the pie first in a low (225°F / 110°C) oven if you like yours a little gooey. Any way you choose, it tastes rich enough to be served without any accompaniment.

Keeping

Cover the pie in plastic wrap and refrigerate for up to three days, or wrap tightly in two layers of plastic wrap and freeze for two months. While a room temperature pie slices easily, you will get the neatest slices when the pie is cold.

Note

Slow-roasting pecans for 35 minutes in a 275°F / 140°C oven takes far longer than the standard directions for roasting nuts, but you will be rewarded with a more concentrated pecan flavor. Slow roast the pecans in quantity. Cool to room temperature. Put the nuts into a zipper-lock bag and close tightly. Slip the bag into a second bag and seal, pressing out all the air. Freeze the nuts for up to four months.

Recipe from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, © 2013 by Fran Costigan. Photo © Kate Lewis 2013

The post Chocolate Pecan Pie from Vegan Chocolate by Fran Costigan appeared first on Chic Vegan.

Makes about 1 1/2 pints

Ingredients

• 1 1/2 pounds watermelon, cubed and seeded
• 1/4 cup organic granulated sugar, ground in a blender until powdered
• 1 tablespoon fresh lime juice
• 1 to 2 ounces dark chocolate (any percentage), chopped into small chunks for the “seeds” (use more if you like)
• Flaked sea salt (optional)

Preparation

1. Purée the watermelon cubes in a food processor or blender and pour into a bowl. (You should have 2 cups of juice.) Add the powdered sugar and lime juice to the purée and whisk briskly until the sugar is dissolved.

2. Pour the mixture into ice cube trays and freeze until hard. This can take up to 24 hours.

3. Make the granita: Put a 2-quart container with a lid into the freezer. Transfer the frozen cubes to a food processor. Limit the number of cubes to no more than a double layer at a time so that the granita does not get slushy. Pulse a dozen or so times in 2 to 3-second bursts until the cubes are finely chopped. The number of pulses will depend on your machine.

4. Scrape the granita into the chilled container, cover the container, and return it to the freezer; repeat with the remaining cubes if necessary.

Serving: 

The granita is ready to eat right out of the food processor. Serve in chilled bowls and garnish with as many chocolate “seeds” as you like. I believe watermelon benefits from a sprinkling of flaked sea salt, and if you agree, sprinkle a bit over each bowl. Keeping: Freeze the granita in a covered container. For the best flavor and texture, eat the granita within one week. Fluff with a fork before serving.

Recipes reprinted with permission from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, by Fran Costigan, (Running Press 2013). Photo credit: ^© Kate Lewis

The post Vegan Watermelon Granita with Chocolate Seeds appeared first on Chic Vegan.

This recipe calls for two kinds of almonds, unpeeled sweet whole almonds and Marcona almonds from Spain, but you can use all sweet almonds if that’s what you have on hand. In that case, sprinkle a little more flaked salt over the top of the cake since Marcona almonds are already salted and fried in oil when you buy them. To highlight the taste of the olive oil in the cake, use one of the more pungent varieties. Just make sure you select oil that you really like, since you will taste it even after the cake is baked.

Chocolate, Orange, and Almond Olive Oil Cake

Makes one (8 1/2 -inch) Cake, 8 to 10 servings

Ingredients

• 3/4 cup organic all-purpose flour
• 1/2 cup organic whole wheat pastry flour
• 3/4 cup organic granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon aluminum-free baking powder
• 1/2 cup ground roasted unpeeled whole almonds, divided
• 1 cup freshly squeezed orange juice
• 1/3 cup fruity olive oil, such as arbequina
• Finely grated zest of 2 large oranges, preferably organic
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1 recipe Chocolate Orange Glaze (recipe follows)
• 1 ounce Marcona almonds, coarsely chopped (or use more whole almonds chopped and sprinkled with sea salt)
• Flaked sea salt, for serving (optional)

Preparation
Position a rack in the middle of the oven. Preheat to 350°F. Oil the cake pan and line the bottom with a parchment circle. Do not oil the parchment.

Place a wire mesh strainer over a medium bowl. Add the all-purpose flour, pastry flour, sugar, baking soda, salt, and baking powder to the strainer and stir with a whisk to sift the ingredients into the bowl. (If any small bits remain in the strainer, add them to the mixture in the bowl.) Add 1/4 cup plus 2 tablespoons of the ground almonds and stir with a wire whisk to combine and aerate the mixture.

In a separate bowl, whisk together the orange juice, oil, zest, vinegar, and vanilla and almond extracts until completely combined. Immediately pour into the dry mixture and whisk until the batter is smooth.

Pour the batter into the prepared pan. Rotate the pan to level the batter and tap it lightly on the counter. Bake for 43 to 45 minutes or until the cake is dark golden-brown, the sides have started to pull away from the pan, and a wooden toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs. The cake will have risen considerably, but will become more compact as it cools.

Place the pan on a wire rack. Carefully run a thin knife between the cake and the inside of the pan. Cool for 5 minutes. Invert the cake onto the rack. Remove the bottom of the pan and the parchment paper. If the bottom of the cake feels very wet, sprinkle with 1 tablespoon of the reserved ground almonds, pressing lightly so they adhere. Cool the cake completely without inverting it. Make the glaze while the cake cools.

Assemble The Cake
Sprinkle a serving plate with the remaining ground whole almonds. The almonds will keep the moist cake from sticking to the plate. Slide a 9-inch cardboard cake board under the cake and gently slide the cake off the board onto the plate. It will be bottom side up.

Drizzle or spread the Chocolate Orange Glaze on top of the cake and sprinkle with the Marcona almonds. Refrigerate the cake until the glaze is set.

Serving
Slice the cake cold but serve at room temperature with the optional sprinkling of flaked sea salt. Drizzle the plates with olive oil if using.

Keeping
I like the texture and flavor of the cake best the day it is made, but the cake will hold overnight at room temperature loosely wrapped in parchment. The cake freezes well for up to one month with no loss of flavor, but do not add the chopped nuts until the cake is defrosted. Wrap the cake tightly in a double layer of plastic wrap and slip it into a large zipper-lock bag. Defrost the cake unwrapped. Refrigerate the glaze in a covered container for up to three days. Allow the glaze to return to room temperature before using.

Chocolate Orange Glaze

Makes 2/3 Cup

Ingredients

• Finely grated zest of 1 large organic orange
• 1/4 cup freshly squeezed orange juice, strained
• 3 1/2 ounces dark chocolate (70 to 72%), very finely chopped
• 2 teaspoons fruity extra-virgin olive oil
• 1/4 teaspoon pure vanilla extract
• 1/8 teaspoon fine sea salt

Preparation
Combine the zest, orange juice, and chocolate in a small saucepan. Cook over the lowest heat until the chocolate begins to melt. Remove from the heat and stir until the chocolate is completely melted and the glaze is smooth.

Recipes reprinted with permission from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, by Fran Costigan, (Running Press 2013). Photo credit: ^© Kate Lewis

The post Recipe: Chocolate, Orange, and Almond Olive Oil Cake appeared first on Chic Vegan.