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  • Writer's pictureRebecca Lake

The more chocolatey the better:try these chocolate bombs, cookies pudding and sweet potato brownies

Updated: Jul 22, 2023

I can't keep these in the refrigerator because as soon as I make them, they disappear. Luckily, they are super easy to make and just have 3 ingredients.

Chocolate Bombs

1 1/2 cups of walnuts

1 cup of dates

1/3 cup of cocoa powder

1 tsp vanilla

1 Tbsp ground flax seed meal

Process the walnuts first in a food processor until they are a very fine meal. Then add the dates, cocoa powder and vanilla and process until well combined. Empty the processor into a container with a lid and press down the mixture so it's evenly distributed across the container bottom. Cut into squares and refrigerate. You can forget to put the vanilla in and they still come out perfect. I just started adding in the flax seed meal because it gives great Omega 3 fats. The typical American diet has a horrible Omega 6 to Omega 3 ratio of 12:1 or even 25:1. It should be 3:1 for good health or better 1:1. Omega 6 fats are from all the corn oil, soybean oil, safflower oil, and cottonseed oil. These Omega 6 oils are cheap and in many processed foods like cookies, crackers, popcorn, granola, pita chips, tortilla chips, dairy creamer, non-dairy creamers, frozen pizza and etc. So if you just add gound flax seed meal to your recipes, you will boost up your Omerga 3 fats and then don't eat highly processed foods so you will reduce your Omega 6 intake. I have a recipe on this site that shows how you can make delicious pita chips with no oil.

Another extremely chocolate brownie-like cookie is also supper easy to make:

Vegan Double Chocolate Brownie Cookies

1 cup of almond butter

1/4 cup of unsweetened almond milk

2 Tbsp ground flaxseed meal

1/3 cup cocoa powder

1/2 cup coconut sugar

1/2 tsp baking soda

sprinkle of salt

1/4 cup vegan chocolate chips(Trader Joes are vegan)

Preheat the oven to 350 degrees. In a large bowl combine almond butter and almond milk and stir to combine. Stir in flax seed meal, coconut sugar, cocoa powder, baking soda, and sea salt until mixed well. It will look like a very thick dough. Kind of like play dough texture. Fold in the chocolate chips. If batter is a little to thin, place batter in the refrigerator for 30 min. to set. Make 12 balls of dough and flatter each onto a cookie sheet with the palm of your hand. Bake for 13-15 or until the edges turn brown. Allow the cookies to cool on the cookie sheet at least 10 minutes before you try to move the cookies. After 10 minutes, make sure the cookies have completely cooled before you slide a spatula under each cookie, one at a time. Once you lift the cookie off the cookie sheet, place on a cooling rack to finish cooling. Enjoy. Super rich extra chocolately brownie cookies. These cookies were made to use in an ice cream sandwich. You can put 1/4 cup vegan ice cream ontop of one cookie and then kind of fold the top cookie onto of the ice cream and freeze the entire concoction. Wow! Delicious!

No-nut or oil moist delicious Brownies

1 15 oz can of black beans

1 cup date sugar(coconut sugar would work as well)

6 Tbsp cocoa powder

5 Tbsp sunflower seed butter

3 Tbsp flax seed meal

1 Tbsp Apple Cider Vinegar

1 tsp. baking soda

1 tsp. vanilla extract

1/4 cup chocolate chips

Preheat the oven to 350. Drain and rinse beans. Place beans in a food processor(cuisinart) and blend until bean mush. Add date sugar, cocoa powder, seed butter, gnd. flax, vanilla, and blend together until a dough forms. Then add the apple cider vinegar, and backing soda and blend. Add the chocolate chips and pulse. Line a 8 x 8 or 9 x 9 pyrex with parchment paper and dump contents into square and press down into the corners. Bake for 27 minutes. Moist, chocolately and delicious and good for you! Top that!

Chocolate Pudding

Chocolate pudding is easy to make vegan using plant milk and all the same ingredients that you use to make homemade pudding(cornstarch, cocoa powder, and sugar). But this recipe is even healthier because you don't need any sugar to sweeten this pudding. It all comes from sweet potatoes and dates. Any one you serve this to will never realize there are sweet potatoes in the pudding because it is so chocolately and delicious!

Chocolate Pudding

2 cups of cooked sweet potato(the original recipe is from the Jaroudi family in Pennsylvania and called for removing the skins. I decided to leave the skins on to get more fiber and it didn't come out quite as smooth, but it is just as delicious!)

1 1/4 cups of plant milk

1/2 cup of cocoa powder

5-6 Medjool dates

Place all ingredients into the blender and blend until smooth. Pour into small containers and place in the refrigerator. You can eat it right away if you like your pudding warm, or even after placing it in the refrigerator, you can pop it into the microwave to warm it and its delicious! Will keep for 2 weeks in the refrigerator.

Sweet Potato Brownies

These are my new favorite for a chocolate hit! What you see in the photo is my Sweet Potato Brownie topped with my new ganache!. The ganache blows these brownies out!!!!

Sweet Potato Brownies

2 Cups of cooked sweet potatoes(I used traditional sweet potatoes for this batch and they taste somewhat sweet potatoey - I have used Trader Joes Japanese potatoes and they come out less potatoey)

1/4 cup date paste(I usually make a cup of date paste( 1 cup of pressed down dates and 1 cup of very hot water blended until a very smooth paste generates) and just measure out a quarter cup)

1/2 cup of oat flour( again I take a clean dry blender and blend 1 cup of rolled oats until they are blended into a fine flour) and just measure out 1/2 cup

1/3 cup cocoa powder

Preheat oven to 350 degrees. Just blend the potato, paste, flour and cocoa until well mixed. Place into a parchment lined 9 x 9 pyrex or a silicone 9 x 9 container or a silicone pie container, pushing the mixture down and spreading it out all along the bottom and sides. It doesn't have to be smooth all across the top. Bake for 25 minutes. Let cool completely before cutting or frosting( With ganache!!!)



1 Cup cocoa powder

3/4 cup plant milk(I used Silk Soy milk because my family uses it on their cereal and I use it to bake with and it's organic-whenever I eat soy products I make sure they are organic because a lot of soy beans are GMO-genetically modified and I was GMO-free before I became WFPB:))

3/4 cup pure maple syrup

2 Tsps vanilla extract(or 1 tsp vanilla powder)

1/8 tsp iodized salt(we need iodine for our thyroids)

1/4 cup diary-free chocolate chips(Trader Joes chocolate chips are dairy-free)(I often use a handful or ten chocolate chips instead of a quarter - but make sure the chocolate chips are made with cane sugar)(I have not been eating much sugar and instead have been sweetening with dates and date paste-I know of no chocolate chips made with dates so I just use some - It is the chocolate chips that give this ganche its unami:)

Heat the cocoa powder, plant milk, maple syrup, vanilla, and salt in a medium sized pot over medium heat, stirring constantly until the ingredients are well combined. Stir in the chocolate chips until melted. Allow your ganache to cool slightly before frosting anything:) . I know this is expensive to make (3/4 cup of pure maple syrup! - and 1 whole cup of cocoa powder!!!) but it makes a lot and i was able to frost two sweet potato batches and one chocolate beet cake with generous frostings and you just keep what you don't use in the fridge and it keeps well for weeks) This ganche would even work between graham crackers as a cookie)


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