1. rich chocolate peanut butter cream this makes a great dessert or breakfast that you can serve all at once or keep it throughout the week. consider it a mix between a mousse and a pudding - thick, creamy, and very chocolatey. serve with fresh fruit and/or nuts at the end of a big meal with friends - perfect! blend together until smooth and creamy: 1 package firm silken tofu, 1/4 cup unsweetened almond milk, 1/4 cup unsweetened chocolate chips, 2 tbsp dutch-processed cocoa powder, 2-3 tbsp sweetened peanut butter, a dash vanilla extract, a small pinch sea salt, and a scant dash of cayenne.(make sure to read labels for milk ingredients when buying cocoa/chocolate chips, as always.) chill in the fridge for a couple of hours or overnight. serve very cold to four to eight people, or store in your fridge for 1-2 weeks.
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    rich chocolate peanut butter cream

    this makes a great dessert or breakfast that you can serve all at once or keep it throughout the week. consider it a mix between a mousse and a pudding - thick, creamy, and very chocolatey. serve with fresh fruit and/or nuts at the end of a big meal with friends - perfect!

    1. blend together until smooth and creamy: 1 package firm silken tofu, 1/4 cup unsweetened almond milk, 1/4 cup unsweetened chocolate chips, 2 tbsp dutch-processed cocoa powder, 2-3 tbsp sweetened peanut butter, a dash vanilla extract, a small pinch sea salt, and a scant dash of cayenne.(make sure to read labels for milk ingredients when buying cocoa/chocolate chips, as always.)
    2. chill in the fridge for a couple of hours or overnight.
    3. serve very cold to four to eight people, or store in your fridge for 1-2 weeks.

    May 28, 2012 Posted by sewindieee
  2. i just turned 25, and i was served this gorgeous chocolate cake for my birthday this wednesday. the secret to any good chocolate dessert is using dutch-processed cocoa powder - the flavor is deeper and richer and it tastes better with less sugar. use this recipe for a good chocolate cake every time!
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    i just turned 25, and i was served this gorgeous chocolate cake for my birthday this wednesday. the secret to any good chocolate dessert is using dutch-processed cocoa powder - the flavor is deeper and richer and it tastes better with less sugar. use this recipe for a good chocolate cake every time!

    April 13, 2012 Posted by sewindieee
  3. chocolate cake with blueberry pomegranate filling we made this cake for my parents’ 25th wedding anniversary, but it’d be great for any holiday party. a chocolate cake is pretty average in the “baked goods” realm, as well as very rich, but the fruit makes it light and interesting. try it with a glass of red wine, it’s perfect after a big dinner! the cake: mix together 1 cup almond milk, 3/4 cup turbinado sugar, 1/3 cup canola oil, and 3 tsp red wine into the liquid bowl, sift in 1 cup flour, 1/3 cup cocoa powder, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt stir until smooth, then split the batter evenly into two greased 9” circular pans and bake at 350F for 10-15 minutes. the filling: take out the seeds of one pomegranate and place them in a plastic bag. smash them with something heavy until the hard seeds and the juice are separated. poke a few small holes into the bag and let the juice pour into a saucepan. (when smashing the seeds, make sure not to rip the bag. i used an extra bag on the outside.) do the same with two small cartons (3-4 cups) of blueberries. throw out any bad berries, and put the rest in a plastic bag. smash them up until all of the berries are broken. add them to the saucepan. stir in 2 tbsp corn starch, or your favorite thickener. heat on medium low while your cake is baking, stirring occasionally.  put it all together; spread it thick between the two cakes and drizzle on top. garnish with fresh blueberries and a dusting of organic powdered sugar. this feeds about 10 people. serve hot and on the same day as baked. enjoy!

    chocolate cake with blueberry pomegranate filling

    we made this cake for my parents’ 25th wedding anniversary, but it’d be great for any holiday party. a chocolate cake is pretty average in the “baked goods” realm, as well as very rich, but the fruit makes it light and interesting. try it with a glass of red wine, it’s perfect after a big dinner!

    the cake:

    • mix together 1 cup almond milk, 3/4 cup turbinado sugar, 1/3 cup canola oil, and 3 tsp red wine
    • into the liquid bowl, sift in 1 cup flour, 1/3 cup cocoa powder, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt
    • stir until smooth, then split the batter evenly into two greased 9” circular pans and bake at 350F for 10-15 minutes.

    the filling:

    • take out the seeds of one pomegranate and place them in a plastic bag. smash them with something heavy until the hard seeds and the juice are separated. poke a few small holes into the bag and let the juice pour into a saucepan. (when smashing the seeds, make sure not to rip the bag. i used an extra bag on the outside.)
    • do the same with two small cartons (3-4 cups) of blueberries. throw out any bad berries, and put the rest in a plastic bag. smash them up until all of the berries are broken. add them to the saucepan.
    • stir in 2 tbsp corn starch, or your favorite thickener.
    • heat on medium low while your cake is baking, stirring occasionally. 

    put it all together; spread it thick between the two cakes and drizzle on top. garnish with fresh blueberries and a dusting of organic powdered sugar. this feeds about 10 people. serve hot and on the same day as baked. enjoy!

    November 23, 2011 Posted by sewindieee