Chocolate Cake

Ingredients:

2-1/2 cups flour
2-1/2 cups sugar
1 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2-2/3 cup milk
2/3 cup oil
2 tablespoons apple cider vinegar
1 tablespoon vanilla

1/2 cup vegan butter
6 ounces dark chocolate, melted
1 cup powdered sugar
1 teaspoon vanilla

Place parchment paper on the base of baking pan and grease the sides.

Combine dry ingredients in a mixer and slowly add the remaining ingredients.

Bake at 350 for about 40 minutes.

Blend all the frosting ingredients and allow cake to cool completely before frosting.

PB&J Brownies

Ingredients:

2-1/3 cup AP flour
2-1/3 cup sugar
2/3 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup smooth peanut butter (divided)
1 cup almond milk
1 cup oil
2 tablespoons vanilla
2 ounces dark chocolate, cut into small chunks
3 ounces raspberries
6 tablespoons raspberry jam
2 tablespoons peanuts, chopped

Combine the dry ingredients. Add 2 tablespoons of the peanut butter, almond milk, oil, and vanilla. Fold in the dark chocolate and pour into parchment paper lined baking pan.

Mix the remaining peanut butter with a bit of flour and dollop it into the brownie. Do the same with the jam. Drag swirls through them. Top with raspberries and peanuts.

Bake for 45 minutes at 325. Allow to cool before removing from pan and cutting into squares.

Vegan Chocolate Peanut Butter Pie

Ingredients:

1/2 cup almonds
1/3 cup peanuts
1/3 cup dates
1 teaspoon coconut milk

1/2 cup almond milk
1-1/4 cup cashews, soaked
1/2 cup peanut butter
1/3 cup agave
1 tablespoon vanilla
1/2 cup cacao
1/2 cup coconut oil

Combine almonds, peanuts, dates, and coconut milk in a blender and pulse until grainy and soft. Press into the bottom of springform pan.

Combine remaining ingredients in a blender and puree until smooth. Pour over the crust.

Freeze for a couple of hours then refrigerate overnight before serving.

Chocolate Peanut Butter No-Bake Cookies

Ingredients:

1/4 cup coconut oil
1/4 cup almond milk
3/4 cup raw cane sugar
1/4 cup peanut butter
3 tablespoons cocoa powder
1 teaspoon vanilla
1-1/4 cup oats
1/2 cup salted pretzels, chopped (optional)
1/4 cup cocoa nibs (optional)
1/4 teaspoon sea salt

Melt the oil in a saucepan and add the almond milk and sugar. Stir until mixture simmers and add the peanut butter. Remove from heat and stir in the cocoa powder and vanilla. When mixture is uniform, fold in the oats, pretzels, cocoa nibs, and a pinch of salt.

Drop mixture by spoonful onto waxed paper and sprinkle with sea salt. Refrigerate until set.

Jacques Torres Chocolate Chip Cookies

Ingredients:

2 cups minus 2 tablespoons cake flour
1-2/3 cup bread flour
1-1/2 teaspoon baking powder
1-1/4 teaspoon baking soda
1-1/2 teaspoon salt
1-1/4 cup butter
1-1/4 cup light brown sugar
1 cup plus two tablespoons sugar
2 eggs
2 teaspoons vanilla
1 pound 60% chocolate (can substitute half with toffee bits)
coarse salt

Combine dry ingredients and set aside.

Cream butter and sugars until well incorporated and beat in the vanilla and eggs, one at a time.

Gradually add the dry ingredients.

Fold in the chocolate.

Cover with plastic wrap and refrigerate 24 hours then allow to sit at room temperature for an hour.

Scoop 2 tablespoon sized balls of cookie dough onto an ungreased cookie sheet. Sprinkle with salt. Bake at 350 for 10-12 minutes until edges are golden.

Black Forest Trifle

Ingredients:

1 pan prepared brownies, cut into 1 inch squares
2 cups coconut cream
3/4 cup confectioners sugar
chocolate pudding
cherry pie filling
cocoa powder or shaved dark chocolate

Whip the cream and add the powdered sugar until peaks form. Brush brownies with milk.

Layer brownies, chocolate pudding, cherry pie filling, and whipping cream in a deep clear bowl. Repeat layers. Top with chocolate shavings or cocoa powder. Refrigerate.

Chocolate Ganache

Ingredients:

3/4 cup coconut cream
6 ounces chocolate, melted

Fold melted, slightly cooled chocolate into cream. For smooth glaze, pour immediately. For frosting allow to cool and whip with a whisk until fluffy before frosting cake.