Raw Vegan Chocolate Chip Cookie Dough Bites (gluten-free, soy-free)
2/3 c raw cashews
1/3 c oats
2 Tbsp Agave
1 Tbsp Maple Syrup (Omit and use Agave to preserve true Raw Status if you care)
1 Tsp Vanilla Extract
1/4 c Chocolate Chips (or to preserve true raw status, take 2 Tbsp Raw Cocoa Powder and add 1 Tbsp Agave, optional dash of vanilla extract, whisk and blend. Spread into a thin layer on wax or parchment paper, freeze. Take frozen chocolate off parchment and crumble the shreds into the mixture as your raw “chips”.)
Chocolate Chunk Cookie Dough Frozen Yogurt Recipe
- ½ cups Unsalted Butter, Softened
- ½ cups Packed Dark Brown Sugar
- ¼ cups Granulated Sugar
- 2 teaspoons Vanilla Extract
- 1 cup All-purpose Flour
- ¼ teaspoons Baking Soda
- ¼ teaspoons Salt
- ¾ cups Mini Chocolate Chips Or Chunks
- 1 cup Vanilla Yogurt
In a mixing bowl of a stand mixer, beat the butter and both sugars together until light and fluffy. Add vanilla and beat until combined.
In a small mixing bowl, whisk together the flour, soda and salt. Add the chocolate chips or chunks and stir.
Add the flour and chocolate mixture to butter mixture and fold in gently. Add yogurt and stir again.
Place in a container and cover with lid. Freeze until set, preferably overnight.
Cookie dough recipe adapted from Better Homes and Gardens Bridal Edition Cookbook.
Makes about 2 cups.
Peanut Butter Cups Recipe
2 cubes butter, softened (1 cup)
1 pound powdered sugar
2 cups crushed graham cracker crumbs
1/2 cup peanut butter
28 ounces milk chocolate bar or chips (4 giant Hershey’s bars work great! You can also substitute dark chocolate)
If you don’t want to make individual peanut butter cups, use a 9×13 inch pan to make them. I’ll mention how as we go.
First cream together the butter and graham cracker crumbs.
Add the peanut butter and slowly add the powdered sugar, mixing well.
The peanut butter mixture should be crumbly but should still stick together.
Add heaping teaspoon fulls of peanut butter mixture to the paper cups, or pour into a 9×13 baking pan.
Use your hands to press the mixture down (in both paper cups or 9×13 pan)
Place chocolate in a microwave safe bowl.
Melt for about 1 minute in microwave, stir, and then melt for 30 second intervals, stirring after each interval until chocolate is melted and smooth.
Spoon chocolate into the cups over the peanut butter mixture (or in the 9×13 pan). You will need about 28 ounces of chocolate.
Allow the chocolate to set until hardened.
This batch makes about 125 individual peanut butter cups. Make them now and freeze for over a month. They keep very well in the freezer.
For the White Chocolate and Rose Ganache
1 cup heavy cream
16 oz. white chocolate, chopped (4 bars)
1 drop red food coloring
2 tsp. rose water
Pinch of salt
For the Easy Truffle Recipe
Whipped White Chocolate and Roses Ganache
12 oz. dark chocolate, chopped
36 plastic spoons
dried edible rose petals (optional)
- Place the chopped white chocolate in a bowl. Scald the cream. Once it is very hot pour it over the white chocolate and let it sit for 5-10 minutes. Stir until smooth.
- Add the food coloring, rose water and salt. Mix well, then place in the fridge to cool.
- Once cool, scoop the ganache into an electric mixing bowl and whip until light and fluffy. (The ganache will have a strong rose flavor. Don’t worry–the dark chocoalte will mellow it out.)
- Place the ganache in a piping bag with a large tip. (You could use a plastic bag with the corner cut off.) Pipe the ganache smoothly onto the spoons. Freeze.
- Once the ganache filled spoons are frozen, Place 8 oz. of the dark chocolate in a double-boiler over medium-low heat. Stir as it melts. Once completely melted, remove from heat and add the remaining chocolate. Stir until smooth.
- Dip the spoons into the dark chocolate. Wave the spoon a little to remove extra chocolate, then lay on wax paper to dry. DON’T TAP! You don’t want to create thin spots in the chocolate.
- Gently place dried rose petals on each spoon before the chocolate dries, don’t press down.
Preparation time: 40 minute(s) active time
Cooking time: 10 minute(s)