I realize this is hard for some people to believe, but I don’t like chocolate–though I often make chocolate desserts to make my friends and family happy. I’m a designated driver of sorts.
For the chocolate lovers in your life, I give you this quick and easy recipe. Of course, it is vegan, so the dough is perfectly safe to eat while being kind to chickens and cows.
– Linda Nelson
Chocolate Chip Cookie Dough Truffles
Ingredients for the cookie dough:
1/2 cup vegan butter, at room temp. (see our website for an easy recipe)
1/4 cup granulated sugar
1/2 cup packed, light brown sugar
2 tablespoons soy creamer or soy milk
1/2 teaspoon pure vanilla extract
1 1/4 cups flour
1/2 teaspoon salt
1 1/2 cups chocolate chips for dipping, melted
In a large bowl, cream the vegan butter and sugars until light. Mix in the creamer or milk and the vanilla. Stir in the flour and salt until all is mixed in. Add the chocolate chips. Cover and chill the dough until it is easily to shape.
Roll the dough into 1 inch balls, and place them on cookie sheets lined with parchment paper or a silpat. Place them in the freezer for about 15 minutes. While the balls are in the freezer, melt 1 1/2 cups of vegan chocolate chips (I use Equal Exchange brand). I melt the chips in a double boiler though you can do it in small increments of time in the microwave. Dip the balls of dough in the melted chocolate, place them back on the cookie sheet, allow them to set, and eat or refrigerate in an airtight container.
You can also just choose to eat the cookie dough without dipping, if you just can’t wait.
For all those friends who have been asking for a vegan pound cake recipe, here you go! No, it doesn’t call for a pound of vegan butter, but it is delicious and easy, and who doesn’t like that!
– Linda Nelson
Lemony Pound Cake
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
the zest of two lemons
the juice of two lemons
3/4 cup soy milk
1 teaspoon vanilla extract
1/4 cup vegan butter, softened
4 ounces vegan cream cheese, room temp.
1 cup sugar
Preheat the oven to 350. Lightly oil and flour a 9 by 5 inch loaf pan.
Zest the lemons, and then juice them. Add the lemon zest, juice, soy milk and vanilla together in a small bowl. Allow to sit for about 5 minutes to curdle.
In a larger bowl, combine the flour, baking powder, baking soda, and salt.
In your largest bowl, cream the butter and cream cheese. You can do this by hand or with a hand mixer. Add the sugar, and mix to incorporate. Add the milk/lemon mixture to the butter/sugar mixture until well combined.
Add half the dry ingredients to the wet ingredients and mix until combined. Repeat with the other half. Spread the batter into the prepared pan.
Bake for 45 minutes or until a knife inserted in the center comes out clean. Let cool on a rack in the pan before serving.
I like to serve this with homemade lemon lavender curd, but fresh blueberries or strawberries would be nice, too.
Chocolate Coconut Macadamia Pie
Adapted from Pies and Tarts with Heart by Dynise Balcavage.
For the crust:
2 cups roasted macadamia nuts ( I have also made this with pecans when I didn’t have macadamia nuts)
2 tablespoons sugar
1/4 teaspoon salt unless your nuts are already salted
3 tablespoons vegan butter; you can also use coconut oil.
Up to 2 tablespoons non-dairy milk
For the filling:
2/3 cup dried, unsweetened coconut flakes or shreds
1 cup non dairy cream cheese (I always use palm oil free)
3/4 cup sugar
1 1/2 tablespoons flour, gluten-free is perfectly fine
2 teaspoons coconut extract or vanilla, if you can’t find the coconut
1/4 teaspoon salt
1/4 cup coconut milk from the can (light works well)
1 cup nondairy chocolate chips (I use Equal Exchange)
Preheat the oven to 325.
To make the crust: Use your food process to process the nuts, sugar, and salt until almost flour like in consistency.
Pulse in the vegan butter or coconut oil. You don’t have to wash the processor out at this point. The dough ought to hold together so if it doesn’t add small amounts of milk, until it does. Press into a pie pan. It helps to have slightly floured hands to do this.
To make the filling: Process all of the filling ingredients until creamy.
Pour the chocolate chips into the crust and even them out. Pour the creamy filling over them, and smooth with a spatula. Bake for 45 to 55 minutes, or until the top is just starting to turn golden and the creamy filling is wobbly but holds together. It will firm up as it cools.
Let cool completely at room temperature before refrigerating overnight.
– Linda Nelson