cocoa powder

Τραγανά, βέγκαν μπισκότα σοκολάτας με σταγόνες σοκολάτας, αλεύρι ολικής και ελαιόλαδο - Crunchy vegan double chocolate cookies with whole wheat flour and olive oil - Vegan in Athens

Crispy, vegan double chocolate cookies with whole wheat flour and olive oil

Among the most relaxing things one can do, especially after a busy day, is to bake some vegan cookies (especially some vegan chocolate chip cookies)! I’m not sure I know why, though I could guess that their smell during baking is the most cozy air freshner I could think of, or that the joy of baking cookies is not overshadowed by the “must” that often turns our, otherwise pleasant, engagement with cooking into a tedious job. Besides, one can live even without cookies! But the thing is that freshly baked cookies are between those things that could transform a moment of our day into a ritual, since many of us would allow ourselves to devote some of our precious time exclusively to the cookie eating, starting from the moment we take it between our fingers, we smell it, bite it – putting at the same time the palm under our mouth to catch the crumbs- and slowly chew it, enjoying the crispyness that lasts only for a few magical seconds and trying to reveal the complexity of its flavors. Even if things were not easy until then, when we are into this moment everything looks better.

Τραγανά, βέγκαν μπισκότα σοκολάτας με σταγόνες σοκολάτας, αλεύρι ολικής και ελαιόλαδο - Crunchy vegan double chocolate cookies with whole wheat flour and olive oil - Vegan in Athens

Sometimes I wonder, don’t we deserve more of those peaceful and delightful moments? Of course I do not mean by eating tons of cookies but by letting ourselves be present in everything that happens by observing and enjoying even some of the things that we usually take for granted, such as some deep breaths, a glass of cool water, a daily walk with our quadrupedal friends or alone in the afternoon sun, our very existence. If I would made a wish for all of us, I think that would be to enjoy everything we do, live and taste as much as our favorite chocolate cookie!

Τραγανά, βέγκαν μπισκότα σοκολάτας με σταγόνες σοκολάτας, αλεύρι ολικής και ελαιόλαδο - Crunchy vegan double chocolate cookies with whole wheat flour and olive oil - Vegan in Athens
Today’s cookies are absolutely chocolaty as they contain not only cocoa powder but also dark chocolate chips, satisfying even the most addicted to the black temptation. In addition, our cookies are made with olive oil and whole wheat flour, being an equally tasty but much healthier alternative to classic chocolate cookies.

Τραγανά, βέγκαν μπισκότα σοκολάτας με σταγόνες σοκολάτας, αλεύρι ολικής και ελαιόλαδο - Crunchy vegan double chocolate cookies with whole wheat flour and olive oil - Vegan in Athens

 

Ingredients
(for 20-25 cookies)

  • 100 g olive oil (1/3 cup + 2tbsp)
  • 45 ml plant milk (3 tbsp)
  • 4 tbsp heaped of cocoa powder
  • 150 g whole wheat flour, soft (1 cup)
  • 125 g sugar (3/4 cup)
  • 1/2 tsp baking powder
  • 1/2 tbsp salt
  • 100 g vegan dark chocolate chips or chopped dark chocolate

Τραγανά, βέγκαν μπισκότα σοκολάτας με σταγόνες σοκολάτας, αλεύρι ολικής και ελαιόλαδο - Crunchy vegan double chocolate cookies with whole wheat flour and olive oil - Vegan in Athens

Method
1. Mix the olive oil with the plant milk, sugar, cocoa, salt and baking powder until a uniform chocolate blend is obtained. Add the flour kneading until a soft dough is formed (do not knead much though to get the optimal texture). Add the chocolate, knead a little more, cover with a clear film and put in the refrigerator for at least half an hour.
2. Take walnut-sized dough pieces and give your cookies the shape you like. Lay a baking sheet with non-stick baking paper and place the cookies inside, leaving 2-3 cm between them as they increase in volume during baking.
3. Bake in preheated oven at 170 ° C for 15-20 minutes (depending on your oven and on the thickness of your cookies).
4. Remove the pan from the oven and allow to cool. When they are completely cooled, transfer to a cookie box.
5. Enjoy!

Τραγανά, βέγκαν μπισκότα σοκολάτας με σταγόνες σοκολάτας, αλεύρι ολικής και ελαιόλαδο - Crunchy vegan double chocolate cookies with whole wheat flour and olive oil - Vegan in Athens

Notes: Your cookies are going to be soft immediately after baking, so give them some time to cool and get their distinctive crunchy consistency.

Facebookpinterestmail
Chocolate and hazelnut energy bars (raw vegan, gluten free, sugar-free) - Μπάρες ενέργειας με σοκολάτα και φουντούκι χωρίς ζάχαρη - Vegan in Athens

Chocolate and hazelnut energy bars (sugar-free)

Well, today I decided to make these delicious, vegan, chocolaty energy, hazelnut bars because I was seriously hungry. I don’t know if it happens to everyone or it’s just me, but as far as I can remember, during winter I add at least an extra snack in my daily menu since, when the weather is getting colder, my appetite increases. Sometimes I tried to avoid eating this extra thing, in order to keep my calorie intake balanced but eventually the hunger was coming unannounced and when I wasn’t organized properly, I was ending up eating anything available. At home it was not so difficult to choose some fruits and nuts, but at work I would choose between chocolates, crackers and pretzels, ending up with 2 more pounds until the end of the winter even if I was trying to eat healthy. However lately I try to organize better my snacks firstly by preparing them at home.

Chocolate and hazelnut energy bars (raw vegan, gluten free, sugar-free) - Μπάρες ενέργειας με σοκολάτα και φουντούκι χωρίς ζάχαρη - Vegan in Athens

A delightful idea for snacking are these homemade vegan energy bars made with cereals and nuts, as they are filling and easy to carry in my bag. What I like most is that, apart from keeping me full, they also provide a sufficient amount of essential omega-3 fatty acids that are found in the flaxseeds. Besides their sweet taste, thanks to the raisins, especially when combined with cocoa and hazelnuts give the sense of a yummy, chewy dessert rather than a snack, although the recipe is sugar-free. As these chocolaty energy bars only take few minutes to prepare, you can make a batch in advance for snacking during week! In this recipe I love to roast the nuts for a while in the oven in order to highlight their wonderful aroma, but you can also skip this step to keep your energy bars 100% raw.

Chocolate and hazelnut energy bars (raw vegan, gluten free, sugar-free) - Μπάρες ενέργειας με σοκολάτα και φουντούκι χωρίς ζάχαρη - Vegan in Athens

Ingredients

  • 1 cup (150 g) raisins
  • 1 cup (100 g) rolled oats
  • 1/2 cup ground flaxseed
  • 1/4 cup (30-35 g) cocoa powder
  • 1/2 cup raw hazelnuts, divided (¼ + ¼)
  • 1 tbsp water (if necessary)

Chocolate and hazelnut energy bars (raw vegan, gluten free, sugar-free) - Μπάρες ενέργειας με σοκολάτα και φουντούκι χωρίς ζάχαρη - Vegan in Athens

Method

1. Soak the raisins in water for fifteen minutes and drain well. Bake hazelnuts for fifteen minutes at 150 oC, allow them cool slightly and rub them with your hands to remove the brown outer skins. Some skins may remain, but that’s fine as long as most of them are removed as they may make your bars taste bitter.
2. Put the raisins in the food processor and process for 2-3 minutes until mashed. Add the oats, flaxseeds,  ¼ cup hazelnuts and the cocoa powder and keep processing. If your mixture is not consistent enough, add a spoonful of water and process for one more minute.
3. Lay a medium-sized (21x11x6), rectangular cake tin with parchment paper. Transfer the mixture in the tin, press with your hands to the bottom and flatten the surface. Finely chop the remaining hazelnuts, sprinkle them on top and press them a little bit to stick. Refrigerate for 2-3 hours.
4. Remove the mixture from the tin and cut vertically. My cake tin is 21 cm long so I made three centimeters long cuts, ending up with seven bars. Keep them in an airtight container in the fridge.

Chocolate and hazelnut energy bars (raw vegan, gluten free, sugar-free) - Μπάρες ενέργειας με σοκολάτα και φουντούκι χωρίς ζάχαρη - Vegan in Athens

Note: This time instead of ¼ cup hazelnuts, I used the same amount of raw cacao nibs to top my bars for a more intense chocolate experience.

Facebookpinterestmail
Raw vegan chocolate cheesecake II - Σοκολατένιο ωμοφαγικό τσιζκέικ - Veganinathens.com

Raw vegan chocolate cheesecake II

Raw vegan desserts are my passion, as they sweeten, nourish and satisfy our sweet tooth naturally without having to consume large quantities. Subsequently, a raw vegan cheesecake can be a delicious, yet nutritious treat or an afternoon dessert (sometimes it serves as breakfast for me too!). This raw vegan chocolate cheesecake combines the classic cashew cream “cheese” with the rich chocolate taste, things that make it very popular to both kids and adults. For this reason, I often prepare it when we invite friends for a meal in our house.

A good blender and the mood for un-baking is all you are going to need in order to prepare it!

Raw vegan chocolate cheesecake II - Σοκολατένιο ωμοφαγικό τσιζκέικ - Veganinathens.com

Ingredients
(for 20-22 cm diameter pan)

For the crust

  • ½ cup raw almonds
  • ½ cup raw walnuts
  • ½ cup raisins
  • 3 tbsp cocoa powder

For the chocolate cream

  • 2 cups raw cashews, soaked for 4-6 hours and drained
  • ¼ cup freshly squeezed lemon juice
  • ½ cup water
  • ½ cup agave nectar or other raw liquid sweetener
  • ½ cup coconut oil or cocoa butter, melted
  • ½ cup cocoa powder
  • 1 tbsp natural vanilla extract
  • ¾ tsp sea salt

For the chocolate sauce

  • 3 tablespoons agave nectar
  • 2 tablespoons coconut oil melted
  • 1 tsp natural vanilla extract
  • 2 ½ tablespoons cocoa powder

Raw vegan chocolate cheesecake II - Σοκολατένιο ωμοφαγικό τσιζκέικ - Vegan in Athens

Method

  1. For the crust: Wash the raisins, drain them and put them in the food processor along with the nuts and the cocoa powder. Process for a few minutes until a soft dough is formed. If you do not like the small pieces of nuts in the base, process the nuts until they become powdered and add the raisins afterwards.
  2. For the chocolate cream: Put in blender half of the cashews, the lemon juice, the agave nectar, the cocoa powder and the coconut oil and blend for 3-4 minutes until the mixture is creamy and uniform. Add the rest of the cashews and blend for few more minutes until they are incorporated in the mixture and the texture of the cream is smooth and homogeneous.
  3. For the chocolate sauce: With a hand mixer or a fork mix well all the ingredients until a uniform chocolate syrup is formed.
  4. Assembly: Line a cheesecake pan of 20-22 cm diameter with greaseproof paper and spread the crust mixture over its bottom. Press with your hands to distribute equally over the bottom of your pan. Pour the chocolate cream on top of the crust, flatten the surface lightly with the back of a spoon or a spatula and pour over the chocolate sauce. Refrigerate for 8-12 hours to set before serving.

Raw vegan chocolate cheesecake II - Σοκολατένιο ωμοφαγικό τσιζκέικ - Vegan in Athens

Facebookpinterestmail