Category Archives: chocolate

Why can’t we just have chocolate at every meal?

Vegan Oatmeal Cookies with Toasted Walnuts

Oatmeal Cookies

Oatmeal Cookies

It has been a while since I have written. A lot has happened! We moved out of Brooklyn and bought a house upstate. The last few weeks have been a whirlwind. We have been busy packing, saying goodbye to friends, and finally – moving! We are loving our new house and I’m excited to share pictures on bedstuyfoodie!

Our new house!

Our new house!

I decided to still keep the name Bedstuyfoodie because, even though I don’t live in Bed Stuy anymore, it embodies the general tone for my blog. Bed Stuy is diverse, foodie oriented, and timeless. I also spent the last 3 years blogging there, and so is the origin of my blog.

Enough about the move, let’s get to the food! I’ve been making these wonderful oatmeal cookies for the last few months from my favorite vegan blog, Oh She Glows. I have tweaked them to make them my own style over the last few months and I love the way they turn out!

Cookies

First of all, they are incredibly filling and hearty. The last few weeks before the move (while my kitchen was mostly packed) Rich and I ate them for breakfast with some fruit. The toasted walnuts, coconut, and oats really make these cookies great. While these ingredients are toasting, a aroma that makes  me think of Christmas cookies fills the house. 

Walnuts are such a healthy food: namely they have healthy omega-3’s, potassium, calcium and magnesium. Researchers say that walnuts are good for our heart, brain, and circulatory system. I recently read (and loved) Elizabeth Gilberth’s new book, The Signature of All Things. In it is the hypothesis that foods that look like certain parts of our body are good for that part of our body. For example, kidney beans being good for our kidneys. I don’t know if I buy it, but I did notice that an open walnut looks a lot like a brain! Check out this article on why walnuts are the ultimate brain food!

Walnuts = Brain Food!

Walnuts = Brain Food!

 

The plump raisins add a natural sweetness to each cookie. The dark chocolate adds a little richness. The cloves, nutmeg, and cinnamon give these cookies that timeless oatmeal cookie flavor.

The oat mixture

The oat mixture

Raisins!

Raisins!

Vegan Oatmeal Cookies
Yields 18
The toasted oats and walnuts make this recipe!
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Prep Time
25 min
Prep Time
25 min
247 calories
32 g
0 g
12 g
5 g
4 g
61 g
9 g
14 g
0 g
7 g
Nutrition Facts
Serving Size
61g
Yields
18
Amount Per Serving
Calories 247
Calories from Fat 101
% Daily Value *
Total Fat 12g
18%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 9mg
0%
Total Carbohydrates 32g
11%
Dietary Fiber 3g
13%
Sugars 14g
Protein 5g
Vitamin A
0%
Vitamin C
1%
Calcium
6%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 3/4 cup oats (divided)
  2. 1 3/4 cup walnuts
  3. 1/3 cup coconut
  4. 3/4 cup whole wheat pasty flour
  5. 1/2 cup brown sugar
  6. 1 teaspoon baking powder
  7. 1 teaspoon cinnamon
  8. 1/2 teaspoon nutmeg
  9. 1/4 teaspoon cloves
  10. 1/4 cup maple syrup
  11. 1/2 cup almond milk
  12. 3.5 tablespoons coconut oil
  13. 1 cup raisins
  14. 1/4 cup dark chocolate (either chips or chopped baking squares)
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit
  2. Place 1 cup of the oats on one cookies sheet, and the walnuts and coconut on another cookie sheet. Place them in the oven and toast them by baking at 350 degrees for about 15 minutes.
  3. While you are toasting these, in a medium bowl combine the flour, brown sugar, baking powder, cinnamon, nutmeg, and cloves together and mix well.
  4. When the toasted ingredients are finished, let them cool for about 5 minutes (I put mine in the fridge on the cookie sheets). Then place all of the toasted ingredients into the food processor. Process until they are all finely chopped.
  5. Next, add the ingredients from your medium bowl to the food processor, blend until well combined (no more than 1 minute).
  6. Add the maple syrup, almond milk, and melted coconut oil to the food processor and once again blend until well combined.
  7. Dump the mixture from the food processor into a large bowl and stir in the raisins, the remaining 3/4 cup of oats, and chocolate.
  8. Line a cookie sheet with parchment paper and bake at 350 degrees Fahrenheit for 10-12 minutes.
  9. Let cook for about 5 minutes and enjoy warm or cool!
Adapted from Oh She Glows
beta
calories
247
fat
12g
protein
5g
carbs
32g
more
Adapted from Oh She Glows
Bed Stuy Foodie http://bedstuyfoodie.com/
Let me know if you try them and make your own adjustments! Enjoy!

The Best Vegan Chocolate Chip Cookies

vegan chocolate chip coconut cookies

There are so many vegan chocolate chip cookie recipes out there and I have tried many of them, this one is by far my favorite! I added coconut oil instead of regular oil, what an improvement!

The coconut oil adds a unique depth of flavor without being overwhelming, I tried another recipe a few weeks early that had too much coconut oil and it was overpowering. This chocolate chip coconut cookie recipe has the perfect proportion of ingredients. 

The recipe is adapted from an awesome blog I just found, The Lil Foxes. She has some wonderful, fun vegan recipes! 

The consistency of the cookies is crumbly, and they go great with a cup of tea! The chocolate and coconut combination makes for an addictive match.  

vegan chocolate chip cookies with coconut

I was so sad when we finished them (in only 2 days). I will have to make some more soon!

The batter is a little crumbly at first. Don’t be afraid to take of your rings and get your hands dirty! I find that mixing these cookies with your hands is the most successful way to blend everything together. Then you will have to create balls of the dough in your hands. Pack them hard! You can flatten them out afterwards if you like that look better. 

Crumbly cookie dough!

Crumbly cookie dough!

Note: If you find that the dough is too crumbly to make into balls, it is probably because too much of the coconut oil evaporated. Just add a little more soy milk and try again.

Let me know how you like them! 

[amd-zlrecipe-recipe:3]

What are your favorite vegan cookies? If you have a recipe, leave it for me to try! 

Vegan Peanut Butter Cups

vegan peanut butter cups

 

I have wanted to make vegan peanut butter cups for some time. As a child, I would trade my Halloween candy until I had as many Reese’s Peanut Butter Cups as I could possibly have. As the oldest of 5, the bargaining power was in my advantage and I was able to get quite a few.  As an adult, I have no taste for bad chocolate. I had a Mini Reese’s Peanut Butter Cup at work recently and was struck by how different the chocolate tasted from the chocolate I love now.

Not wanting to give up on the tasty combination of peanut butter and chocolate, I decided to make some vegan peanut butter cups with high quality chocolate. The peanut butter cups were both easy to make and an addictive treat!

Vegan Peanut Butter Cups

I froze them in order to get them to hold their mold, but I let them sit out for a bit before I ate them so they would be a little softer. They are also good completely frozen as an ice cream like dessert. The vegan peanut butter cups pair well with a cup of tea. I added a little salt on top to give them a sweet and salty combination. It really took them to the next level. A sophisticated, foodie, vegan peanut butter cup! The chocolate I bought is also fair trade, one more point for the vegan peanut butter cups! 

[amd-zlrecipe-recipe:1] 

 

The peanut butter cups before freezing

The peanut butter cups before freezing

Vegan Peanut Butter Cups

Vegan Valentine’s Day Treat – Chocolate Coconut Love Drops

Chocolate Coconut Vegan Love Drops

Chocolate Coconut Vegan Love Drops

To me, Valentine’s Day says chocolate and my Chocolate Coconut Love Drops are a perfect vegan treat for the day!

This is actually one of my older recipes. When I look at some of the pictures I was willing to put on my blog, I get embarrassed! I decided to re-do this posting after Rich requested that I make them again this year.

IMG_2865

The original recipe was inspired by another chocolate coconut vegan dessert recipe I found. These are a bit of work, but well worth it for the end result!

The Chocolate Coconut Love Drops are a lot like coconut ice cream covered in chocolate. After you make them, let them sit out for about 8 minutes to soften before eating them.  If you don’t, the flavor will be less pronounced.

I love to enjoy these Love Drops with a cup of tea. The outside is chocolaty and smooth. The inside is silky and sweet. It is hard to stop after just one! 

IMG_2820

This photo shows how your wrap the chocolate around the coconut.

IMG_2797

The coconut balls frozen and ready for chocolate!

IMG_2770

The coconut mixture ready to be rolled into balls.

 

 

Vegan Chocolate Coconut Love Drops
Yields 16
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Print
Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
208 calories
14 g
5 g
17 g
2 g
13 g
41 g
26 g
10 g
0 g
3 g
Nutrition Facts
Serving Size
41g
Yields
16
Amount Per Serving
Calories 208
Calories from Fat 145
% Daily Value *
Total Fat 17g
26%
Saturated Fat 13g
66%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 5mg
2%
Sodium 26mg
1%
Total Carbohydrates 14g
5%
Dietary Fiber 3g
12%
Sugars 10g
Protein 2g
Vitamin A
1%
Vitamin C
0%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. For the Inside Filling
  2. 2 cups of unsweetened shredded coconut
  3. 2 tablespoon coconut oil
  4. ¼ cup of cane sugar
  5. 1 teaspoon vanilla extract
  6. 3 tablespoon coconut milk
  7. For the Chocolate Outside
  8. 1/3 cup almonds ground
  9. 1 cup of shredded coconut
  10. 2 tablespoon coco powder
  11. 2 teaspoon cane sugar
  12. 2 tablespoon vegan butter
  13. ½ cup vegan chocolate chips
  14. 6 tablespoons coconut milk
Instructions
  1. 1. Mix the inside filling ingredients in the food processor until blended. Add the coconut milk last, until the consistency is such that you can roll the coconut into balls but you do not have excess liquid.
  2. 2. Roll the coconut drops in your hand and place them on a cookie sheet lined with parchment paper, cupcake papers, or greased with coconut oil.
  3. 3. Freeze the drops for 15 minutes.
  4. 4. Melt vegan butter in a pot and add chocolate. Melt slowly so the chocolate temperature never rises too high.
  5. 5. Place this to the side to cool.
  6. 6. Chop almonds in the food processor until ground.
  7. 7. Add shredded coconut, coco powder, and sugar. Mixed until combined.
  8. 8. Mix in melted (and cooled) chocolate.
  9. 9. Add coconut milk until you have a creamy consistency to cover your coconut drops with.
  10. 10. Take the coconut drops out of the freezer and roll them in the chocolate (this was really messy!)
  11. 11. Place the drops back in the freezer for ½ hour.
  12. 12. Take out as many drops as you would like to eat and put them on a place for about 5 minutes.
  13. 13. Enjoy with a nice cup of tea!
Notes
  1. When you take the Love Drops out of the fridge, give them 8-10minutes to thaw.
beta
calories
208
fat
17g
protein
2g
carbs
14g
more
Bed Stuy Foodie http://bedstuyfoodie.com/
IMG_2828

Love drops in the snow!

Love drops in the snow!

Vegan Chocolate Chip Cookies

This recipe is simple, tasty, and much healthier than regular chocolate chip cookies. They are made of whole wheat pastry flour, so you are not consuming “empty” white flour calories. They have only 1/4 cup of sugar in the whole batch compared to 1 1/2 cups in the classic Nestle Toll House Recipe**.

I often make these cookies for non-vegans who are impressed by how tasty they are. A few years ago, I had an incentive in my classroom that resulted in my baking for them at the end of the week. These cookies were among their favorites!

One problem can be finding vegan chocolate chips. Whole Foods sells them guaranteed vegan. Trader Joe’s used to sell a dairy free version. Last I checked they still don’t have dairy added, but are not guaranteed dairy free.  You can also buy the Chocolate Dream Chocolate Chips at a health food store. Finally, some people (unfortunately I am not one of them) enjoy carob as a replacement for chocoalte. You can easily use carob chips in this recipe.





Cook Time:
Prep 8 minutes
Cook 10 minutes

Yield: 24 cookies

Recipe
2 cups of whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup vegan chocolate chips
1/4 cup raw sugar (try to find a version that is finely ground. If you cannot, let the sugar sit in the milk for a few minutes to dissolve).
1/2 canola oil (or any vegetable oil)
1/3 cup soy or any non-dairy milk
1 teaspoon vanilla

Method
1. Pre-heat the oven to 350 degrees.
2.Place the flour, baking powder, salt, cinnamon, and chocolate chips in a large mixing bowl. Mix with a whisk  until well combined.
3. In a smaller bowl combine the sugar, oil, soy milk, and vanilla. Mix until well combined with a whisk.
4. Pour the wet ingredients into the dry and stir with a cookie spatula until the flour is completely mixed in.
5. Roll into small balls (about one inch) and place on parchment paper or a greased cookie sheet.
6. Bake for 10 minutes.
7. Place the cookie tray on a cooking rack and let cool for about 5 minutes before removing cookies and placing them on a cooking rack.

**The Nestle Toll House Recipe yields about twice as many cookies. Therefore, to compare more equally Nestle’s recipe would require about 3/4 cup of sugar to make the same number of cookies.

Leave a note to let me know how they turned out!

Vegan Chocolate Peanut Butter and Coffee Cake

Vegan Chocolate Peanut Butter Cake is one of my all time favorite vegan things to make and eat! I made it this past weekend for my dad’s birthday. It was enjoyed by vegans and non-vegans alike!

The cake itself is chocolate and moist. There is a little sweetness, but the overwhelming flavor is chocolate with a hint of coffee. The frosting brings it all together. The frosting is sweet and chocolatey with a peanut butter flavor. Together, the frosting and cake make for a delightful after dinner (or anytime as we proved with the leftovers) treat.

This cake is inspired by a Moosewood Cookbook favorite.

Ingredients
1 1/2 cups of unbleached white flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup white sugar
2 tablespoons of freshly ground coffee
1/2 cup oil (you can use coconut or vegetable oil)
1 cup of cold brewed coffee
2 teaspoons of vanilla
2 tablespoons of apple cider vinegar

Frosting
6 oz unsweetened chocolate
1/2 cup peanut butter
1/2 cup soy milk
1 cup confectioners’ sugar

Method
1. Preheat the oven to 375 Degrees Fahrenheit.
2. Line a 8-inch baking pan with parchment paper.
3. In a small bowl, mix the flour, cocoa, baking soda, salt, sugar, and coffee together until well combined.
4. In a large bowl, combine oil, coffee, and vanilla.
5. Combine liquid and dry ingredients.
6. Add vinegar and combine without over-stirring.
7. Bake for 25-40 minutes or until a knife comes out clean.
8. Let the cake cool.

The cake cooling

9. Melt the chocolate over medium-low heat until melted.
10. In a food processor or with an electric mixer, combine peanut butter and soy milk until smooth.
11. Add confections sugar and the melted chocolate.
12. When the cake has cooled, spread the frosting on the cake.
13. Sprinkle with coconut and coco powder.

Leave a note to share what toppings you could add!

 

Vegan Chocolate Peanut Butter Puffed Rice Bars

 

I have been craving chocolate all weekend. First I wanted to make chocolate chip cookies but I ran out of time. Then I wanted a vegan chocolate chip cookie sandwich at Crazy Burger but I was too full.

I wanted decided to make something sweet but somewhat healthy. I found an awesome recipe for puffed quinoa cookies on Pintrist that inspired me to make these bars. These bars were very easy, quick, and delicious!

This recipe is great because it doesn’t use sugar but maple syrup. I am trying to stay away from using sugar, especially refined sugar, in my desserts as much as possible. The chocolate went really well with the Kumquats!


Ingredients
1 tsp vegan butter (Earth Balance)
1 cup of vegan chocolate chips
1 cup of homemade peanut butter
1 tsp vanilla
1/2 tsp cinnamon
1/4 cup maple syrup
1/8 cup of soy milk
3 cups of puffed rice

Method
1. Heat 1 tsp of Earth Balance on medium low heat until it melts evenly.
2. Add the chocolate and mix consistently until all the chocolate is melted.
3. Mix together the peanut butter, vanilla, cinnamon, maple syrup, and soy milk together until well combined.
4. Fold in the puffed rice until the peanut butter mixture is evenly distributed.
5. Line a 8X8 baking dish with parchment paper.
6.  Pour the rice mixture into the baking dish and press down.
7. Pour the chocolate mixture over the top and spread with a spatula so that all of the rice is covered.
8. Put the baking dish in the freezer for about 2 hours. You can leave it in for longer if needed.

Before Freezing
After Freezing

9. When you take it out, let the pan sit for about 5 minutes before cutting so the chocolate doesn’t crack.
10. Your treat is ready to eat!

Homemade Chocolate Peanut Butter!

I have two addictions, chocolate and peanut butter. I have been obsessed with peanut butter ever since I can remember. As a child, I ate it right out of the jar (but of course never anymore). I still remember when I discovered Dark Chocolate Dreams peanut butter from The Peanut Butter Company in college. I would splurge on a $6 small jar and eat it all in a few days. In an attempt to replicate this, I decided my first attempt at making peanut butter would be chocolate peanut butter.

The Dark Chocolate Dreams peanut butter that I loved so much in college
 
 
 
Ingredients
1. 2 1/2 cups unsalted organic peanuts
2. 4 dates
3. 3 tbsp coco powder
4. 1/4 cup vegan chocolate chips
5. 1tsp vanilla
6. 1tbsp honey (or any other sweetener)
7. 1/2 tsp salt
8. 1 tbsp oil (You can use most kinds in your house. I used grape seed oil and it worked well)
 
Method
1. Blend the peanuts in the food processor. At first it will just seem very dry, let it continue for about 2 minutes, scrapping the sides as needed, and it will start to become a little more moist. 
2. Add the dates and blend again. The dates help to sweeten the peanut butter as well moisten the peanut butter. This will mean less added oil later.
3. Add coco powder and chocolate chips and blend again.
4. Add vanilla, honey, salt and blend. 
5. Slowly add 1 tbsp of oil. You can add more if you would like, I found that I really didn’t need any more than that.
6. Place in canisters and refrigerate.

I got 3 canisters of peanut butter (I made two batches). 
 

This recipe is low in added oil, salt, and sugar (for a chocolate peanut butter). Most importantly, it is delicious! It is also really cost effective. I got the peanuts I needed in the bulk bin and the other costs were miniscule. I figured out that each jar costs about $2 if you use organic ingredients compared to $6 in the store.

Next time I will try a honey roasted version. 🙂

Vegan Peanut Butter Oatmeal Cookies

 
 
 
Last night I was craving something sweet but healthy. I combined a couple of recipes to get Vegan Peanut Butter Oatmeal Cookies. Probably the best part of vegan baking is the fact that you can eat the raw batter without having to worry about raw eggs.  I took full advantage last night, the raw batter was just a good as the final product!
 
Ingredients
1/2 cup brown sugar
1 cup peanut butter
2 TSP vanilla
1 cup of whole wheat flour 
1 cup of oats
1 TSP baking soda
1/8 TSP salt
1 TSP cinnamon 
1/2 cup soy milk  
1/2 cup vegan chocolate chips
3/4 cup jumbo raisins 
The batter will be very dry before you add the soy milk. 
The batter after soy milk is added.
 
Method
1. Preheat the oven to 350 degree Fahrenheit. 
2. Mix brown sugar and peanut butter until well blended.

3. Add vanilla, flour, oats, baking soda, and salt. The batter will be very dry at this point, don’t worry!
4.  Add soy milk and stir until everything is blended. 
5. Fold in chocolate chips and raisins.
6. Take a sample taste!
7. Roll into 1.5 inch balls and place on a baking sheet covered with parchment paper. 
8. Bake for 10 minutes.
9. Enjoy with a cold glass of your favorite non-dairy milk!

 

 

Valentine’s Day Vegan Love Drops

I thought the frozen peanut butter bars were addictive but these are a whole new level. They taste so much like coconut ice cream bars (specifically the Dove ones). They have a soft chocolate outside with a cold but creamy inside. They are sweet and divine. They are also easy (although quite messy) to make. They are a prefect vegan Valentine’s Day treat! I got the originally recipe from another vegan blog and didn’t believe it would really work out.  I made some adjustments to the original recipe and I was very happy with my end result.

For the inside filling
2 cups of unsweetened shredded coconut
2 tbsp. coconut oil
¼ cup of cane sugar
1 tsp. vanilla extract
2 tbsp. coconut milk
 
 
For the chocolate outside
1/3 cup almonds ground
1 cup of shredded coconut
2 tbsps. coco powder
2 tsps. cane sugar
2 tbsps. vegan butter
½ cup vegan chocolate chips
6 tbsps. coconut milk
 
Method

1.       Mix the inside filling ingredients in the food processor until blended. Add the coconut milk last until the consistency is such that you can roll the coconut into balls but you do not have excess liquid.
2.       Roll the coconut drops in your hand and place them on a cookie sheet lined with parchment paper.
3.       Freeze the drops for 15 minutes.
4.       Melt vegan butter in a pot and add chocolate. Melt slowly so the chocolate temperature never rises too high.
5.       Place this to the side to cool.
6.       Chop almonds in the food processor until ground.
7.       Add shredded coconut, coco powder, and sugar. Mixed until combined.
8.       Mix in melted (and cooled) chocolate.
9.       Add coconut milk until you have a creamy consistency to cover your coconut drops with.
10.   Take the coconut drops out of the freezer and roll them in the chocolate (this was really messy!)
11.   Place the drops back in the freezer for ½ hour.
12.   Take out as many drops as you would like to eat and put them on a place for about 5 minutes.
13.   Enjoy with a nice cup of tea!
Note: I am storing the rest in the freezer for new. When I take them out, I will give them 8-10minutes to thaw.