Tag: chocolate

Vegan Danish NYE Wreath Cake -“Kransekage” 🎉
December 15, 2023

Vegan Danish NYE Wreath Cake -“Kransekage” 🎉

New Year’s Eve is always about great food and company, and this Traditional Danish NYE Wreath Cake – “Kransekage” is delightful for the 12 o’clock champagne. Here it is in a healthy whole foods vegan version. It’s made of a marzipan dough, dipped in chocolate …

Cacao Shake – the ultimate Vegan Chocolate Drink
May 25, 2022

Cacao Shake – the ultimate Vegan Chocolate Drink

AD: This recipe was developed for Camilles Cacao Love Liquid gold, also known as cacao, is how it feel to drink this Cacao Shake. It is the most mouthwatering delicious vegan chocolate drink. Velvety soft, rich and ultra smooth. More yummy chocolate treats: Snickers Cups Vegan …

Vegan Wholesome Chocolate Spread (Nutella)
November 20, 2021

Vegan Wholesome Chocolate Spread (Nutella)

I absolutely adore chocolate and this Vegan Wholesome Chocolate Spread (Nutella) is no exception. Full of creaminess from the roasted hazelnuts, sweet notes from the dates, and flavour from the raw chocolate powder. It’s yummy times a million in a jar – perfect for a piece of toasted bread, on top of a brownie or on your morning oatmeal. Free from any refined sugar and oil and full of wholesome ingredients. Have a go and let me know.

More Yummy Chocolate Recipes:

Vegan Wholesome Chocolate Spread Nutella
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Vegan Wholesome Chocolate Spread (Nutella)

This Vegan Wholesome Chocolate Spread (Nutella) is full of creaminess from the roasted hazelnuts, sweet notes from the dates, and flavour from the raw chocolate powder.
Prep Time10 minutes
Course: Dessert, Dip, Snack, Spread, Sweet Treat
Servings: 1 jar
Author: Luna Linnemann

Ingredients

  • 15 juicy dates
  • ½ cup roasted hazelnut butter *
  • ⅓ c raw cacao powder
  • 3 tbsp plant based milk (or more)

Instructions

  • Pit the dates.
  • Add all ingredients to food processor or a high speed blender and blend until smooth. You can add more plant based milk for a more runny spread.
  • Keep in the fridge and enjoy within three weeks.

Notes

* If you don’t have or can’t find roasted hazelnut butter, it’s super easy to make yourself. Simply roast the hazelnuts on a baking tray in the oven at 150°C/300°F for about 10-15 minutes. Once the nuts have cooled, rub the skin of the nuts with your hands or by placing them in a kitchen towel and rubbing them in here (some will keep their skin and this is fine). Then add to a food processor or a high speed blender and blend until a smooth butter forms. You may need to scrape down the sides once in a while. 

Did you make this recipe? Mention @cuminandyin or tag #cuminandyin

Orange Chocolate Truffles
September 25, 2021

Orange Chocolate Truffles

Mouthwateringly addictive, whilst creamy, rich, and healthy – that’s what these Orange Chocolate Truffles are! Make sure to double up the recipe and keep some in the freezer for an easy afternoon craving or lunchbox surprise. More yummy bliss balls: Peanut Butter Chickpea Energy Balls …

Chocolate oatmeal – Bliss in a Bowl
January 14, 2021

Chocolate oatmeal – Bliss in a Bowl

There is no better way to start your day than with this chocolate oatmeal using raw cacao powder. Or as I like to call it – Bliss in a Bowl. By adding the raw cacao you add lots of protein and antioxidants to nourish your …

Chocolate mousse and ganache cake
March 23, 2020

Chocolate mousse and ganache cake

This cake is absolutely amazing! And the effort is worth is. It is very rich and you may therefore end up having leftovers for cravings the day after.

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Chocolate mousse and ganache cake

5 from 1 vote
Course: Dessert
Servings: 6 people
Author: Luna Linnemann

Ingredients

Cookie crumb crust

  • 100 g oat cookies
  • 50 g vegan butter (melted)

Chocolate mousse layer

  • 1 can water from chickpeas (aquafaba)
  • 100 g dark chocolate (65% or more)
  • 1 tbsp maple syrup (optional for a sweeter version)
  • 0.5 tsp vanilla powder (optional)
  • 0.5 tsp himalayan salt (optional)

Chocolate ganache top

  • 150 ml soy cream
  • 100 g dark chocolate (65% or more)
  • 1 tbsp maple syrup (optional for a sweeter version or if the chocolate is very dark)

Topping (optional)

  • 5 strawberries (cut in half)
  • cacao nibs
  • vanilla powder
  • vegan vanilla ice cream

Instructions

Cookie crumb crust

  • Curl a piece of baking paper in a ball size. Gently fold it out again and fit it into your springform tin (~20 cm in diameter). (Curling the baker paper will make it easier to fit it and let it stay in the springform)
  • Melt the butter.
  • Blend the cookies (alternatively, put them in a bag and use your hands to make them into a crumble-like texture). Add the cookie crumble to a bowl and stir the melted vegan butter in. Add the mixture to the springform and press it firmly. Refrigate for at least 30 min.

Chocolate mousse layer

  • Whisk the aquafaba. This may take time, so have patience.
  • Melt the chocolate. Stir in the optional syrup and vanilla. I used a 65 % chocolate for this layer and did not add any syrup. Add salt for a salted chocolate mousse.
  • Gently fold the aquafaba into the chocolate. The chocolate may become firm again if this step takes too long.
  • Add this layer to the springform and let it cool for two hours or overnight.

Chocolate ganache top

  • Heat the soy cream on low heat and add the chocolate. Give it a stir until it is completely mixed. Add maple syrup if you would like a sweeter version or if the chocolate you have at hand is very dark. I used a 85 % one, and chose to add syrup.
  • Once chilled a bit, add this layer to the springform and let it cool in the fridge for at least an hour.

Topping

  • Use whatever topping you fancy. I used strawberries, because I love them with chocolate. Also, I added some vanilla and cacao nibs. And of course a scoop of vegan vanilla ice cream serves this heavy boy very well.

Did you make this recipe? Mention @cuminandyin or tag #cuminandyin