The more chocolatey the better:try these chocolate bombs and chocolate cookies and chocolate pudding
Updated: Nov 2, 2020
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.
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 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!
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.