Chocolate Chickpea Spread

When I saw this recipe on the blogsite I stumbled across, I thought, "Ew! That doesn't sound appealing". But then I saw what the woman had written and I was intrigued:

"How different is this from tofu cheesecake? Or lentil cookies? Seriously, just give the combination of cocoa and chickpeas a chance. This versatile legume can be dressed up as sweet as candy if you give it the benefit of the doubt! Plus, with their oft praised protein and fiber, it’s perfectly reasonable to spread some chocolate on toast for breakfast, and call it a balanced meal."

So I decided to give it a go, and I was pleasantly surprised!

Chocolate Chickpea Spread

Ingredients:

1 x 440g Can Chickpeas
1 Tablespoon Peanut Butter
3 Tablespoons Olive Oil
1/2 Cup Cocoa Powder
1/2 Cup Granulated Sugar
1 Teaspoon Instant Coffee Powder
1 Teaspoon Vanilla Extract
1/2 Teaspoon Salt
2 – 4 Tablespoons Water

Method:

1. Throw everything except the water into your food processor or blender, and thoroughly puree, scraping down the sides of the bowl to get everything incorporated as needed.

2. With the motor running, slowly drizzle in the water, until you reach your desired consistency.

3. Spread at will!

Source: http://bittersweetblog.wordpress.com/2009/10/21/beans-theyre-whats-for-dessert/

Rating: 4

Makes: about 2 cups

Seriously good food!!

Banana and Chocolate-Chip Pancakes

Ingredients:

Dry Ingredients:

2&1/2 cups of flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp ground nutmeg
pinch salt

Wet Ingredients:

2&1/4 cups water or rice milk (you can do half water, half soy milk)
1 whole banana
1/3 cup soft/silken tofu
1/4 cup vegetable oil
1/4 cup maple syrup
1 tsp vanilla extract

1/2 cup chocolate chips (the cruelty free shop do a great dairy-free chocolate chip!)

Method:

1. Combine the dry ingredients in a large mixing bowl and stir with a wire whisk.

2. Combine the wet ingredients in a blender or food processor and process until smooth. Pour into the dry ingredients and stir until combined (do not over mix)

3. Stir in chocolate chips

4. Mist a non-stick frypan with cooking oil spray and set over a medium-high heat. Drop the batter into the frypan until it is the desired size (I prefer smaller pancakes to larger ones). Cook both sides until golden brown. Cook until small bubbles appear on top, about 2 minutes. Continue until all batter is used up!

5. Serve immediately and drizzle with maple syrup, or take to work/school cold as a sweet treat during the day.

Source: Adams, M. (2006). Tofu 1-2-3: 125 easy-to-prepare cholesterol-free recipes. John Wiley & Sons: New Jersey

Serves: Makes 15 large or 25-30 smaller pancakes

Rating: 4.5/5

Milk Chocolate Nut Fudge

This is a VERY EASY way to make fudge! And it goes down well, too.

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Thanks to Margie for suggesting this recipe be added.

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Makes approx 30 pieces

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Milk Chocolate Nut Fudge

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Ingredients:

1 x 400g can sweetened condensed milk
2 x 250g Cadbury Milk Cooking Chocolate, broken into pieces
¼ cup unsalted peanut butter
1½ cups chopped nuts (hazelnuts, almonds, macadamias or pistachios)
Shredded coconut (if you wish for decoration)

Method:

1. Combine condensed milk and chocolate in a saucepan, stir over low heat or until chocolate melts.

2. Mix in peanut butter and nuts.

3. Pour into baking paper lined 28cm x 19cm slice pan. Sprinkle coconut on top (if desired).

4. Refrigerate until set. Cut into squares.

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Makes: approx 30 pieces

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Rating: 4.5

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Easy Peppermint Slice

Warning: This recipe may find you suddenly becoming addicted! However, do not be tempted to add more of the peppermint essence as it will get stronger in taste overnight. Once the slice is made, be careful not to leave it out of the fridge too long or the copha will start to melt again.

Easy Peppermint Slice

Ingredients:

Base:

300g Oreo cookies (with the cream!)
100g melted butter

Filling:

45g copha
1/4 cup milk
1 Tbsp peppermint essence
2 1/2 cups icing sugar

Topping:

125g dark chocolate
10g copha

Method:

1. Crush the Oreos into crumbs.

2. Mix in the melted butter and press into a lined slice pan.

3. Chill for 10 mins.

4. Melt the copha, milk and peppermint essence together, then add the icing sugar, mixing until lump-free.

5. Smooth over the Oreo base.

6. Chill again.

7. Using a low heat, melt the copha and the chocolate together.

8. Pour over the slice.

9. Refrigerate until set.

Makes: 24 pieces.

Rating: 4.5