Tag Archives: chocolate

Black Forest Trifle

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This recipe is not quite as simple as typical recipes on Guess Who’s Cooking, but it can be adapted/simplified in a few ways:

  • Make the pudding as a simple stand-alone dessert
  • Make the pudding without the soy milk and use it as a simple stand-alone mousse, or use it as frosting for any cake
  • Make the chocolate cake and frosting (pudding without the soy milk) and make cupcakes, a sheet cake, or a round layered cake
  • Make just the cake and frost it with your favorite frosting

You may not believe that a dessert with this much tofu would be good, but it actually took first place in the Northern California Soy and Tofu Festival 2018 dessert competition.

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Black Forest Trifle (Triple Tofu)

This trifle has three main layers, and believe it or not, every one of them is made with tofu! It is decadent, rich, tender, silky, moist, creamy, and not overly sweet. Juicy cherries provide a pop of flavor in every bite. This recipe also happens to be completely plant-based, as long as vegan dark chocolate (and sugar) is used. People will have no idea it’s vegan or made with tofu!

Course Dessert
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 12

Ingredients

  • 32 ounces silken tofu drained
  • 1 3/4 cup cake flour
  • 12 ounces frozen cherries thawed, juice reserved
  • 1 1/2 cup dark chocolate chips
  • 1 cup sugar
  • 3/4 cup cocoa powder
  • 1/2 cup canola oil plus 1 tablespoon for greasing pan
  • 1/4 cup agave syrup divided
  • 2 tablespoons vanilla extract divided
  • 1 tablespoon lemon juice
  • 1 ounce dark chocolate bar
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 + 1/8 teaspoon salt

Instructions

For the cake

  1. Preheat oven to 350°F. Grease 8x11” baking pan with 1 tablespoon canola oil and line the bottom of the pan with parchment paper.

  2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and ½ teaspoon salt. Whisk to combine. 

  3. In a food processor, puree 12 ounces tofu until very smooth. Add sugar, ¾ cup soy milk, ½ cup canola oil, and 2 teaspoons vanilla extract and puree until well combined. 

  4. Pour tofu mixture into dry ingredients and whisk until smooth. 

  5. Pour batter into prepared baking pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool for 20 minutes, then remove from pan and let cool completely on a wire rack.

For the chocolate pudding

  1. In a food processor, puree 12 ounces tofu until very smooth. Add ½ cup soy milk, 2 tablespoons agave syrup and 2 teaspoons vanilla extract and puree until well combined.

  2. Melt chocolate chips in a small bowl by microwaving for 30 seconds at a time, stirring, and repeating until melted (about 1 ½ minutes). 

  3. Pour melted chocolate into tofu mixture and puree until smooth. Refrigerate until needed for assembly.

For the vanilla cream

  1. In a food processor, puree 8 ounces tofu until very smooth. Add 2 tablespoons agave, lemon juice, 2 teaspoons vanilla, and 1/8 teaspoon salt and puree until smooth. Refrigerate until needed for assembly. 

To assemble the trifle

  1. Cut cake into 1-inch cubes. Cut thawed cherries in half and place reserved juice in a shallow bowl.

  2. Dip one side of the cake into reserved cherry juice. Place 1 layer of cake cubes into serving dish, dipped side up. Spoon a light layer of cream on top of the cake. Add a sparse layer of cherries. Top with a fairly generous but not solid layer of pudding. 

  3. Repeat steps above. Use a vegetable peeler to shave dark chocolate on top as a garnish. Serve cold.

 

2-Ingredient Crispy Rice Bars

Dessert, Recipes, , , , , , , , , , , , , , , , , ,

2-Ingredient Crispy Rice Candy Bars | Healthier gift, vegan, vegetarian, plant-based, gluten-free, dairy-free

These bars make a fun and healthi-er gift. They are very easy to make – all you have to do is melt chocolate and stir in cereal. They can be made vegan and/or gluten-free if you check the ingredients on the chocolate and cereal. If these need to be made gluten-free, be extra careful to check the cereal as some rice cereal is sweetened with malt syrup, which is made from barley, a gluten-containing grain.

2-Ingredient Crispy Rice Bars

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2-Ingredient Crispy Rice Bars
Serves 12 - 14
Prep time 5 minutes
Cook time 5 minutes
Total time 10 minutes
Dietary Gluten Free, Vegan
Meal type Dessert
Misc Child Friendly, Freezable
These 2-ingredient candy bars are very easy to make and can be made vegan and gluten-free. They make a great edible gift!

Ingredients

  • 1 1/2 cup dark chocolate chips
  • 1 1/2 cup crisped brown rice cereal

Directions

Step 1
Line a baking sheet with parchment paper and set aside.
Step 2
Melt the chocolate in a double boiler, stirring constantly until melted. Alternatively, heat the chocolate in a microwave-safe bowl in 30 seconds increments, stir, and repeat until melted.
Step 3
Gently stir in cereal and mix until all of the cereal is coated.
Step 4
Pour the cereal mixture onto the prepared baking sheet and spread into a square in an even layer. Chill in the refrigerator for at least 30 minutes or until firm.
Step 5
Place the parchment paper and bars on a cutting board. Cut the square in half and then cut into smaller bars. Store in an airtight container at room temperature.

 

There are many options for ingredients that you may use, but if you’d like to know the exact brands used in these photos, see below.

2-Ingredient Crispy Rice Candy Bars | Healthier gift, vegan, vegetarian, plant-based, gluten-free, dairy-free

I used Barbara’s Organic Brown Rice Crisps cereal, which was labelled vegan and gluten free (“Verified to contain less than 20 ppm gluten”) at the time I bought it. It contained 1g sugar per 1 cup serving and was sweetened with organic fruit juice concentrate (pear or apple).

For the chocolate, I used Pascha Organic Dark Chocolate Chips, 55% Cacao, Semi-Sweet. It was “allergen-friendly,” vegan, and gluten-free.

Almond Chocolate Chip Cookies

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Almond Chocolate Chip Cookies | Guess Who's Cooking | Healthier, vegetarian, low sugar, gluten free, flourless, egg free, paleo, and can be made vegan and dairy free

These cookies are just enough to satisfy a craving for something sweet, without any refined flours, little added sugar (less than 1/2 teaspoon per cookie if you use unsweetened chocolate), and are vegan/dairy-free if you use vegan chocolate. For those with celiac disease or gluten sensitivity, they are also gluten-free. If you are low on chocolate, you can replace half of it with chopped nuts (that’s what I did in these pictures).

Almond Chocolate Chip Cookies

Print recipe
Almond Chocolate Chip Cookies
Serves 12 cookies
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Dessert, Snack
These low sugar cookies have a nice almond and coconut flavor and are not overly sweet. If vegan chocolate is used, they are vegan/vegetarian, gluten-free, and considered paleo.

Ingredients

  • 1 1/4 cup almond meal
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup virgin coconut oil (softened but not melted)
  • 2 tablespoons maple syrup or agave nectar
  • 1 teaspoon vanilla extract
  • 18 drops liquid stevia (or 2 more tablespoons maple syrup or agave nectar, and omit almond milk)
  • 2 tablespoons almond milk or coconut beverage
  • 1/4 cup dark chocolate chip (or dark chocolate bar, chopped)

Directions

Step 1
Preheat oven to 350°F.
Step 2
In a medium bowl, combine almond meal, salt, and baking soda. In a small bowl, combine coconut oil, maple syrup, vanilla extract, and stevia. Stir until well mixed. Add wet ingredients to dry and mix well. Stir in chocolate chips.
Step 3
Roll about 1 1/2 tablespoons of dough into a ball, and flatten to about 3/4 inch on a baking sheet. Repeat with remaining dough.
Step 4
Bake 8-10 minutes, or until light brown on the edges. Let cool for two minutes, then transfer to a cooling rack. Store in an airtight container.

Don’t forget to vote for Guess Who’s Cooking for Healthline’s Best Health Blog! You can vote daily with both Facebook and Twitter. Thank you for your support!

Healthline Best Blog Nominee

 

Almond Chocolate Chip Cookies | Guess Who's Cooking | Healthier, vegetarian, low sugar, gluten free, flourless, egg free, paleo, and can be made vegan and dairy free

Chocolate Pumpkin Pie (no bake)

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I wanted to share this recipe from Chocolate Covered Katie, a healthier dessert blog. It is very easy to make, and quick because there is no baking involved. It tastes like a rich chocolate cream pie, but is made with a vegetable (pumpkin) instead of cream, making this recipe lower in saturated fat, higher in beneficial nutrients, and can also be made vegan/dairy-free! This recipe can be made gluten-free if you skip the pie crust, making it into more of a mousse, or making your own pie crust with a nut base. I found that the mixture has a stronger pumpkin taste at first, but tastes more just like a chocolate pie after chilling for one day.

If you’re highly motivated, you can make this pie with fresh, homemade pumpkin puree. If not, use canned. You may find that certain brands, especially organic brands, have a different taste from the canned pumpkin with which you are more familiar. That is because canned pumpkin can be made with different blends of pumpkin and other squash. This may be off-putting, but again, this pie seems to lose the strong pumpkin flavor after one day.

You may find pumpkin in an aseptic carton (brand name Tetra Pak) rather than a can. Please note that these cartons are not recyclable in all areas, so check here to find out if these shelf-stable cartons can be recycled where you live.

Chocolate Pumpkin Pie Recipe – from ChocolateCoveredKatie.com

Chocolate Pumpkin Pie (no bake) | GuessWhosCooking.com | Healthy, easy, dairy free, egg free, vegan, vegetarian, low carb, less sugar added, can be made gluten-free

Shown in a whole grain pie crust, which you may be lucky enough to find at your grocery store!

Peanut Butter & Chocolate Apple “Nachos”

Appetizers, Dessert, Recipes, Snacks, , , , , , , , , , , , , , ,

Peanut Butter Chocolate Apple Nachos - healthy dessert that is gluten free, low in added sugar, and can be made dairy free and vegan. Guess Who's Cooking

This guilt-free dessert or appetizer is easy, requires very little cooking (microwaving), and is low in added sugar, gluten-free, and can be made dairy-free and vegan (depending on the chocolate chips). It only takes a few minutes to prepare, but is sure to please!

Peanut Butter Chocolate Apple Nachos

Print recipe
Serves 4-5
Prep time 10 minutes
Cook time 1 minute
Total time 11 minutes
Meal type Appetizer, Dessert
Misc Child Friendly
This fun-looking and fun-tasting dish is a great dessert with very little added sugar.

Ingredients

  • 3 large apples
  • 1/2 cup natural peanut butter (preferably organic and unsweetened)
  • 1/2 cup mini dark or semisweet chocolate chips (divided. Look for vegan chips to make this a vegan recipe)

Directions

Step 1
Cut apples into thin slices, about 16 per apple. Place on a large plate.
Step 2
Microwave the peanut butter in a small bowl on high until it becomes melted enough to drizzle, 15 seconds at a time. You may be able to skip this step if using a fresh jar of natural peanut butter because it will already be somewhat thin. Drizzle over the apples.
Step 3
Microwave 2-3 tablespoons of the chocolate chips in a small bowl on high for about 30 seconds. Stir, then continue heating 15 seconds at a time until completely melted when stirred. Drizzle over the apples.
Step 4
Garnish with the remaining chocolate chips and serve immediately. The apples will start to brown, so don't wait to long to serve.
Peanut Butter Chocolate Apple Nachos - healthy dessert that is gluten free, low in added sugar, and can be made dairy free and vegan. Guess Who's Cooking

Fudgy Flour-less (Black Bean) Brownies

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Fudgy Flour-less Brownie Recipe - grain free, gluten free, dairy free, and good source of protein and fiber. Follow GuessWhosCooking.com on Twitter @guesswhoscookin & Pinterest.com/guesswhoscookin

Ingredients

1 can black beans, rinsed well and drained

1/4 cup unsweetened cocoa powder

1/2 cup sugar (raw sugar, coconut sugar, etc.)

3 large eggs

3 tablespoons virgin coconut oil, plus about 1 teaspoon for greasing pan

1-1/2 -to 2 ounces dark chocolate, chopped (or mini chocolate chips)

1 teaspoon vanilla extract

1 teaspoon baking powder

20 drops liquid stevia

 

Directions

Preheat oven to 350 degrees F. Grease an 8×8 baking pan with coconut oil. In a food processor, puree all ingredients except chocolate, until very smooth. Fold in chocolate pieces or chips. Pour into prepared baking pan. Bake 25-30 minutes, until set.

Note – Once baked, I topped the brownies with a light sprinkle of pink Himalayan salt.

Gooey Brownies Made With Cauliflower

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Cauliflower Brownie – GuessWhosCooking.com – gluten free, dairy free, soy free, vegan, low carb

You were intrigued enough to check out this recipe, so don’t dismiss it just yet! Yes, these are brownies made with cauliflower, but they do not taste like vegetables. These will probably be some of the most moist and gooey chocolate brownies you’ll ever try. I have gotten tons of great feedback on this recipe and it’s been a hit at parties. Just give it a try!

This recipe is based off Chocolate Covered Katie’s “Chocolate Cake… with a crazy ingredient!”: http://chocolatecoveredkatie.com/2012/06/18/cauliflower-chocolate-cake/

 

Ingredients

4 cups cauliflower florets

1 1/2 cups almond meal

2 teaspoons baking powder (aluminum-free preferred)

1 teaspoon baking soda

1/2 teaspoon salt (Himalayan or sea salt preferred)

2/3 cup cocoa powder

1/4 cup flax meal

1/2 cup sweetener or equivalent (such as coconut sugar, erythritol, etc.)

3/4 mini chocolate chips (dark chocolate if possible, or 3/4 cup chopped dark chocolate bar)

2 tablespoons vanilla extract

20 drops liquid stevia or more, to taste

1 cup unsweetened almond milk (or other milk of choice)

 

Directions

Preheat oven to 350 degrees. Grease a large cake or pie pan with virgin coconut oil. You could probably bake these in a 13×9 pan or cut the recipe in half and bake it in an 8×8 pan, but I have not tried it… yet. Steam cauliflower until it is almost fork tender, but not fully cooked. You could also use frozen cauliflower, thawed. In a food processor, blend almond milk, vanilla, stevia, and add cauliflower, about 1 cup at a time. Blend until very smooth and completely combined. In a medium bowl, combine dry ingredients – almond meal, baking soda, baking powder, salt, cocoa powder, flax meal, sweetener, and chocolate chips. Combine all ingredients and pour into greased pan. Bake for 50-60 minutes, or until the brownies don’t jiggle when you shake the pan. They may be gooey on the inside, but they are best this way, and there are no raw eggs, so they don’t need to be fully cooked. Allow to cool before cutting. Store leftovers in refrigerator.

Cauliflower Brownie - GuessWhosCooking.com - gluten free, dairy free, soy free, vegan, low carb