Chocolate Pudding

Rich, creamy, melt-in-your-mouth decadence! Whip up this animal-friendly chocolate pudding that tastes fantastic!

Serves 4

  • 1½ cups soy/rice milk
  • 3 tablespoons cornstarch
  • ¼ cup cocoa powder
  • ¼ cup maple syrup or other sweetener
  • ¼ teaspoon vanilla extract

In a medium saucepan, combine all the ingredients except the vanilla extract. Whisk rapidly. Cook over medium heat, stirring constantly until the pudding is thickened. Stir in the vanilla and pour into individual serving dishes. Chill and serve.

Rice Krispy Treats

Try this recipe for simple yet delicious rice krispy treats! It's a perfect snack for a study break or to share with friends.

Serves 10

  • 1 cup Corn Syrup (or Brown Rice Syrup)
  • ¼ cup Peanut Butter
  • ½ cup Chocolate Chips (Look for non-dairy ones)
  • 4-5 cups Rice Cereal

On a low flame, heat up the corn syrup, peanut butter, and chocolate chips until everything melts together smoothly. Stir in the rice cereal until it gets evenly coated with mixture. Pour this mix into a baking pan and let cool. Cut into individual squares and enjoy.

Chocolate Lava Cake

A gooey, syrupy chocolate cake–perfect for anyone with a sweet tooth

  • 1 cup flour
  • 2 teaspoons baking powder
  • ¾ cup white or brown sugar
  • 1 cup brown sugar
  • ½ cup soy milk
  • 2 tablespoons oil
  • ½ cup + 2 tablespoons cocoa
  • 1¾ cup almost boiling water

Heat oven at 350F. Stir the flour, baking powder, ¾ C sugar, and 2 T of cocoa together in a pan. In a separate container, mix soy milk and oil until uniform. Mix these with the contents of the pan. In a separate bowl, mix 1 C of brown sugar with ½ C of cocoa; then sprinkle the mixture over the pan. Do not stir! Pour the hot water on top of the cake. Again, do not stir. Cook without stirring for 35-45 minutes.

Chewy Chocolate Chip Cookies

These chewy chocolate chip cookies make for a delicious snack to share with friends.

  • 1 cup margarine, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 3 teaspoons egg replacer
  • 1/4 cups soy milk
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 2 cups vegan chocolate chips
  • 1 cup chopped walnuts (optional)

Preheat the oven to 350oF.

In a large bowl, cream the margarine, sugar, and brown sugar until it's light and fluffy. Slowly stir in the egg replacer soy milk then add the vanilla.

Drop large spoonfuls onto ungreased cookie sheets and bake for 10 minutes or until edges are brown.

Truffles

These easy-to-make truffles are a rich, delicious treat to bring to family gatherings this holiday season.

  • 1 12-ounce package non-dairy chocolate chips (about 2 cups)
  • 8 ounces non-dairy cream cheese, such as Tofutti’s Better Than Cream Cheese
  • 2 cups powered sugar
  • 2 tablespoons flavored syrup, such as hazelnut or vanilla (optional)
  • chopped nuts (optional topping)
  • coconut flakes (optional topping)
  • 1 cup non-dairy chocolate chips (optional topping)

Melt the chocolate chips in a double boiler, saucepan, or microwave.

Put the non-dairy cream cheese in a food processor or high-powered blender and slowly add the sugar. Blend until well mixed. Then add the melted chocolate chips to the cream cheese mixture and blend until well mixed. If using flavored syrup, add the syrup to the mixture and blend for 30 seconds. Pour the blended mixture into a bowl and refrigerate for 2 hours.

Once chilled, roll the mixture with your hands into bite-sized balls and place on a serving tray.

If using optional toppings, pour the nuts and/or coconut flakes into a shallow bowl and roll the chilled balls into them. Place the truffles on a tray and refrigerate for 30 minutes.

For truffles with a hard chocolate coating, after the chilled mixture has been rolled into bite-sized balls, melt 1 cup of non-dairy chocolate chips. Dip the balls into the melted chocolate, place on a tray, and refrigerate for 2 additional hours.

Chocolate Tofu Pie

This creamy chocolate tofu pie is so good that you will want to keep it all to yourself, yet it is so easy to make that you won't have to!

  • 1 12-ounce bag non-dairy chocolate chips (about 2 cups)
  • 1 8- or 10-ounce package of soft silken tofu
  • 1 tablespoon vanilla extract
  • 1 vegan graham cracker crust, such as Keebler’s Graham Cracker Ready Crust
  • 1 cup sliced strawberries or whole berries (optional topping)

Melt the chocolate chips in a double boiler, saucepan, or microwave.

Blend the silken tofu in a food processor or high-powered blender until creamy. Add the melted chocolate chips and vanilla extract, blending well.

Pour the filling into a graham cracker crust, top with fresh fruit (if desired), and refrigerate for 2 hours.

Nutty Fudge Balls

These easy-to-make fudge balls are the perfect vegan treat to bring to family gatherings this holiday season.

  • 1 cup peanut butter, crunchy or smooth
  • 1 cup non-dairy chocolate chips
  • ¾ cup maple syrup
  • 1 cup chopped walnuts or pecans

In a saucepan, melt the peanut butter, chocolate chips, and maple syrup. Then fold in the chopped nuts. Pour the blended mixture into a bowl and refrigerate for 2 hours.

Once chilled, roll the mixture with your hands into bite-sized balls and place on a serving tray.

Chocolate Peanut Butter Pie

A CAA favorite, this decadent chocolate peanut butter pie will satisfy your sweet tooth with a velvety chocolate filling – minus the dairy and eggs!

  • 1 12-ounce package non-dairy chocolate chips (about 2 cups)
  • 1 16-ounce package firm tofu
  • 1½ cups peanut butter, crunchy or smooth (or more to taste)
  • soymilk (to desired texture)
  • 1 vegan graham cracker crust, such as Keebler’s Graham Cracker Ready Crust
  • 1 cup non-dairy chocolate chips (optional topping)
  • 1 cup chopped nuts (optional topping)

Melt the chocolate chips in a double boiler, saucepan, or microwave.

In a food processor or high-powered blender, add the melted chocolate chips, tofu, peanut butter, and ½ cup of soymilk. Blend until very smooth, adding more soymilk if desired.

Pour the filling into a graham cracker crust and refrigerate for 2 hours.

For a Chocolate Peanut Butter Pie with a hard chocolate topping, after the pie has been chilled for 2 hours, melt 1 cup of non-dairy chocolate chips. Pour the melted chocolate over the top of the pie. If desired, add chopped nuts. Refrigerate for 2 additional hours.

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