Home Made Vegan Dark Chocolate

Now I’m not saying, “melt chocolate chips, boom you made chocolate”. Nope. I mean, “we are out of chocolate and I just don’t want to go to the store today.”
I’m not saying that this is chocolate that anyone could whip up with the contents of their pantry. Ordinary people wouldn’t just have cocoa butter laying around their kitchen, but if you do… you’re my kind of people.

I do want to add that I’ve seen this done on InnerchildCrochet with just coconut oil. I’ve used her method before, and it certainly fits the bill very nicely. But it melted just a bit quick for my taste, (it is coconut oil after all) and I just so happen to have cocoa butter left over from my white chocolate making during Easter.

What you want is to basically get about:

1/3 cup cocoa butter, melt it in the microwave. I recommend a glass or ceramic bowl to hold the heat so it stays warm while you mix things in.
3 Tablespoons Dark Cocoa Powder (or the normal kind, if you like that sort of thing)
3 Tablespoons Powdered Sugar
1 1/2 teaspoons vanilla extract
1/8th teaspoon salt (roughly)
1 Tablespoon Coconut oil, solid (you could reduce to 1 teaspoon or skip this entirely)
stir these together until it reaches a silky texture. pour into molds and chill to solidify.

As I rushed through and didn’t really take notes, I can’t vouch perfectly for all the measurements, but feel free to taste test as you go. You should know what good melted chocolate tastes like. Shoot for the flavor you want. I’m thinking of doing orange extract or mint next time. I’ve been missing all sorts of chocolate flavors since the allergies surfaced.

At any rate, I’m super happy with how these turned out. Maybe I’ll get some fancy molds and make this a regular thing, who knows? Making fancy chocolates is a favorite activity of mine.

Please follow and like us:

If You Give a Vegan A Cake

…this post is for you!
I have been enjoying a few different variations of the lovely invention known as “wacky cake”. A type of cake invented during the great depression, “wacky cake” or “crazy cake” is leavened with the fizzy reaction that goes on between vinegar and baking soda. No milk, no eggs. The only change I needed to make for these recipes to suit my allergies perfectly is to use white whole wheat flour instead of all purpose.

I’ve made chocolate wacky cake, which I made from this cookbook.

I have used this lemon wacky cake recipe for Eve’s birthday cake, as well as an orange version which I plan to use for Robbie’s birthday. (what can I say, my kiddos love citrus).

For frosting, I’ve just made some coconut whipped cream like this recipe. 

Our Easter Carrot cake. That frosting drip makes me drool!

I’ve also, most recently, made a delectable “crazy carrot cake” from this recipe with cashew cream cheese frosting from this recipe, although I added about 1/2 cup of coconut cream. And it is definitely my favorite so far. My husband has been missing cream cheese frosting, so he’s in heaven with this one.

If you need to make cake for a vegan in your life, go with wacky cake. It’s always good.

Please follow and like us:

A Fun, Yet Frugal Vegan Easter

Say that five times fast.

A quick picture of the baskets before letting the kids have them.

We have a few different goals with our Easter baskets. First, we give them to the kids on Saturday to not distract from Sunday. We belong to The Church of Jesus Christ of Latter-Day Saints, and as such, a Christ-centered Easter is important to us.
Secondly, we like to eliminate wasteful things. No disposable toys, no extravagant spending on all the perfect things. Enough is enough.
Thirdly, we like to make things feel special. So we have Easter baskets, and plastic eggs we’ve kept from year to year so the plastic isn’t sitting in a landfill for millennia. Instead of plastic grass we use colorful scarves to make them pretty. Our kids are still pretty young and we try to be careful of our sugar intake, but we do have chocolate Easter bunnies and chocolate eggs we made ourselves.

The weird splotchy eggs have candied violets we picked and candied ourselves. Unfortunately, not very pretty. We made strawberry flavored white chocolate for the pink eggs, store-bought vegan chocolate chips for the dark chocolate eggs, with reese’s style PB filling.

I made cookies N’ Cream Bunnies with this mold, which makes little round bois a little bigger than a chicken egg. There’s more info in my other post on the bunnies.
For the eggs we used this mold which makes eggs the size of a quail egg (about 1/4 a chicken egg ish. I used strawberry white chocolate based on this recipe which I added ground freeze-dried strawberries to. For the chocolate eggs, I used store bought vegan chocolate chips, since they don’t have dairy or palm oil, I use those thing every chance I can, they’re amazing. I also made some peanut butter filling with peanut butter and powdered sugar until it makes kind of a play-doh consistency, ball it up and stick that in the eggs for a vegan reese’s egg that is deliciously vegan.

Last year, we actually bought egg gourds to paint, which was a lot of fun. We bought the cute little gourds (about the size of what I estimate to be a goose egg) from this etsy shop, and we covered the table and painted them with acrylic paints I already had. One purple glow in the dark egg is making an appearance again this year.

The dolls are getting their own post, but that little samurai and the Rapunzel doll both are so cute.

I do have some amazon links in here, but I’m not making any money off those, I just wanted to share what molds and chocolate I used to make vegan easter treats easier for everyone.

Please follow and like us: