vegan chocolate recipes

3-ingredient protein vegan snack with crunchy chickpeas covered with dark chocolate.

Chocolate-Covered Chickpeas

Canned Chickpeas ((400 ml, 15 oz can))

Dark Chocolate Chips

Sea Salt

Preheat the oven to 350°F (180°C). I recommend using the convection mode for faster roasting, but the recipe works on conventional mode as well.

Open the can of chickpea, drain under a sieve and rinse them under cold water. Shake the sieve to remove any water, then place the chickpeas onto a large baking sheet covered with parchment paper.

Gently rub the chickpeas with a clean towel or absorbent paper to remove a part of the moisture. If some skin peels off of the chickpeas, leave it and remove it later.

Bake for 50 minutes, making sure you stir them with a wooden spoon every 20 minutes to roast all sides. Keep baking until the chickpeas are hard, smaller in size, very dry and crispy. The best way to test if they are ready is to eat one! If not crunchy and too soft, keep baking.

Remove from the oven and cool on the baking sheet while you melt the chocolate.

In a large saucepan, melt the chocolate chips and coconut oil together on low heat. Stir constantly until fully melted.

Remove the saucepan from heat and stir in salt and the roasted chickpeas.

Scoop out 1 tablespoon of chocolate-covered chickpeas on a plate covered with a lightly- oiled piece of parchment paper. Repeat this step, leaving half thumb space between each chickpea chocolate cluster.

When the plate is full, pop in the freezer for 10 minutes to let the chocolate set.

Remove the plate from the freezer, release the chocolate chickpeas cluster from the parchment paper, and store in an airtight box in the fridge for up to 1 week.

Made with health-forward cocoa powder, this sinfully delicious chocolate ganache pie doesn&#39;t contain added fats or refined sweeteners. A lively green pistachio frangipane filling harnesses the chewy sweetness of dried pears to create a visually stunning contrast that&#39;s sensually layered. It&#39;s the perfect make-ahead dessert for special occasions.

No-Bake Vegan Chocolate Pistachio Pie WFPB Gluten-Free

pistachios ((optional))

medium grind sea salt

pears,

maple syrup

matcha powder

almond extract

salt

oats ((certified gluten-free if necessary))

dates, pitted and coarsely chopped ((packed))

cocoa powder

Tbsp plant milk

Tbsp ground flaxseed

11.9 oz package shelf stable silken tofu, extra firm or firm

vanilla extract

Place 2 to 4 tablespoons of raw pistachios in a small bowl or mug and cover with boiling water. Let the pistachios soak for one minute and rinse.

To peel pistachios rub them around on a clean kitchen towel so that the skins loosen up. Then remove as many of the dark papery skins as possible.

Place peeled pistachios in the bowl of a food processor and pulse until they are chopped. Be very careful not to over-process or you&#39;ll end up with pistachio butter. Very brief pulses are best. Stop after each pulse to determine if you&#39;ve gone far enough. Refer to photo in the main recipe text to see what I think is a good level of choppiness.

Remove chopped pistachios from food processor bowl and set aside.

Prepare Peeled Chopped Pistachio Topping (optional)

Place all ingredients for the pistachio pear frangipane paste in the bowl of the food processor.

Process ingredients until they form a smooth, or mostly smooth, paste. If necessary, use a silicon spatula to push down the sides of the mixture. Don&#39;t worry about over-processing. Refer to photo in main recipe text to see how smooth is smooth enough for me.

Remove pistachio pear frangipane paste from food processor, placing it in a small bowl. Set aside.

Pistachio Pear Frangipane Paste

You don&#39;t need to clean the bowl of the food processor before this step.

Place all ingredients for chocolate oat pie crust in the bowl of the food processor and process for approximately 2 minutes until a dough forms that clusters together. Small white oat specs will still be visible.

Transfer dough to an inch springform cake pan.

Begin by using your fingers to press dough into the pan and up the sides. Then, use the bottom of a flat-bottom untapered glass or a measuring cup to pack the dough evenly, starting from the center and moving outward. Push crumbs against the sides to build walls, using your fingers or the cup to create even, packed edges.

Place formed pie crust in the freezer for at least 10 minutes.

Make Chocolate Oat Pie Crust

It&#39;s important to remove as much excess water from the silken tofu as possible, so don&#39;t skip this step.

Place a strainer over a mixing bowl and the cheesecloth, or another kind of absorbent lint-free cloth, over the trainer. The mixing bowl under the strainer is there to catch the excess liquid.

Remove shelf stable silken tofu from its package and place the it over the cheesecloth and begin crumbling it using a spoon or your fingers. Part of the liquid is released right away. Then, to remove as much liquid as possible, wrap the cheese cloth around the crumbled tofu and gently squeeze. When it feels like you&#39;ve gotten most of the liquid out of the tofu, carefully remove the tofu crumbles from the cheese cloth and place them in a small bowl. The liquid in the bowl is discarded.

Squeeze Out Water from Silken Tofu

If there are crumbs left on the food processor bowl or blades, wipe them away with a moist towel. There&#39;s no need to wash it completely.

Place the tofu with liquid removed and all other chocolate ganache ingredients in the bowl of the food processor and process until a smooth custard forms. You will need to push down the mixture from the sides of the bowl several times. Be patient. This could take several minutes of processing. If the dates you&#39;re using are very dry you may need to add a little bit more liquid, either more plant milk or water, one teaspoon at a time. The ganache should be creamy but quite thick. If you need to add extra liquid, make sure it&#39;s as little as possible.

Remove the blade from the food, carefully scraping off the ganache that&#39;s stuck to it. Leave the ganache in the food processor bowl and set aside.

Make Chocolate Ganache

Remove the pie crust from the freezer.

Transfer the pistachio pear frangipane paste onto the pie crust.

Wet fingers are the best way to spread the frangipane paste which is very sticky. Place a small bowl of water nearby to wet your fingers as you press and spread the frangipane paste over the pie crust. Try to get it as even as possible.

Place the frangipane paste covered pie crust back in the freezer for at least 10 minutes.

Spread the Pistachio Pear Frangipane Layer

Remove the frangipane paste covered pie crust from the freezer.

Spread the chocolate ganache evenly over the frangipane paste layer. A frosting spatula is a great tool for this, but you can also use a clean silicon cake spatula.

Sprinkle a pinch of medium grind sea salt over the ganache layer.

Sprinkle the top layer of chopped pistachios (optional) over the pie.

Gently press the chopped pistachios into the pie with a clean spoon, or clean fingers. The idea is for the chopped pistachios to sink in a little so they don&#39;t get loose and roll off when you cut the pie.

Complete the Top Layers

Chill pie for at least 2 hours in the fridge before removing the springform ring and serving.

This pie can be made several days in advance.

Chill and Serve

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Chocolate-Covered Chickpeas

No-Bake Vegan Chocolate Pistachio P...

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