Three Vegan Chocolate Desserts (+ My Hot Chocolate Recipe)

1. Chocolate Banana Cookies

Ingredients:
2 bananas
1 cup oats
2 tablespoons maple syrup
2 tablespoons cacao powder

Method:
Preheat your oven to 350 degrees Fahrenheit.
Peel and thoroughly mash the bananas. Add the oats, maple syrup, and cacao powder. Stir until everything is combined.
Spoon the mixture out into cookie-sized dollops on a baking sheet. Bake at 350 degrees Fahrenheit for 15 to 20 minutes.

2. Avocado Chocolate Brownies

Ingredients:
2 tablespoons flax meal
2 Hass avocados
300 grams dark chocolate (chopped or chips)
1/2 cup coconut flour
1/2 cup maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla extract
1/2 cup cacao powder

Method:
Preheat your oven to 350 degrees Fahrenheit.
Mix the flax meal with 6 tablespoons of water and let sit for 10 to 15 minutes. This creates two flax “eggs.”
Scoop the flesh of 2 Hass avocados into a food processor. Add the dark chocolate, coconut flour, maple syrup, coconut oil, vanilla extract, 1/2 cup cacao powder, and your flax seed eggs.
Process until smooth, then scoop the mixture into a nonstick baking dish. Spread into an even layer.
Bake at 350 degrees Fahrenheit for 20 to 30 minutes.
Take the brownies out and let them cool, then cut into squares.

3. Salted Chocolate Almond Truffles

Ingredients:
10 oz. dark chocolate
½ cup almonds
½ cup canned coconut milk
½ teaspoon sea salt

For the coating:
4 oz. dark chocolate + 1 teaspoon coconut oil
2 tbs cacao powder
1/8 cup almonds
sea salt

Method:
Finely chop the chocolate. Finely chop and (optionally) toast the almonds, then measure out 1/2 cup for the truffles and 1/8 cup for the coating.
Put the dark chocolate in a food processor along with 1/2 cup of almonds, the coconut milk, and 1/2 teaspoon salt. Process thoroughly.
Put the chopped chocolate, coconut oil, and cacao powder into a glass bowl. Pour hot water into a larger bowl, then put your glass bowl inside. Mix well, and watch the chocolate melt!
Form the processed mixture into small balls. Put them on a plate, then drizzle with the melted chocolate. Sprinkle with chopped almonds and sea salt.
Put the truffles in the freezer for 5 to 10 minutes, then enjoy!

Bonus Blog Recipe: Vegan Hot Chocolate

Ingredients:
4 cups almond milk
2 cinnamon sticks
1/2 cup cacao powder (adjust to taste) plus extra for garnish
1/2 cup maple syrup (adjust to taste)
soy whipped cream

Method:
Put the almond milk and cinnamon sticks into a pot large enough to comfortably hold them, and put on medium heat.
Once the almond milk is just beginning to simmer, add the cacao powder and maple syrup. Stir well, and bring back to a simmer.
Pour into mugs, top with soy whipped cream, and dust with cacao powder.

Did you love these recipes as much as I do?! Which was your favorite? Let me know in the comments! I’d also love to hear about which other treats or ingredients you’d like vegan recipes for. Your feedback is the best possible way for me to know which videos or blog posts to create, so don’t hesitate to let me know!

Love you,

Yovana