Recipes For Laughter: Vegan Mint Chocolate Cupcakes. No, don't go!
Really, these cupcakes may be vegan, but they are also one of the best cupcakes I've ever made (and I am a cupcake making machine). You might think "Why would I eat a cupcake that is healthy? ", and I am here to tell you these cupcakes are not only not healthy, they are next level delicious. Plus, there is something about cupcakes that makes everyone happy - the people who bake them and the people who eat them. It's akin to going to Disneyland, or Christmas in July. What's in it (makes one dozen) For the cupcake: 1 C soy milk 1 tsp apple cider vinegar 3/4 C sugar 1/3 C canola oil 1 tsp vanilla extract 1 tsp mint extract 1 C flour 1/3 C cocoa powder (regular or dutch) 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt For the butter cream frosting: 1/4 C shortening (preferably non-hydrogenated) 3 C confectioner's sugar (sifted if lumpy) 1/4 C plus 1 Tbl soy milk 1 1/2 tsp mint extract 1/2 tsp vanilla extract small drop green food coloring For the chocolate ganache: 3 Tbl soy milk.
Raw "Andes" Mint Chocolates Recipe. Blend 3 C of coconut (1 1/2 cups at a time) in a dry blender or food processor on low speed with the lid off and using a spatula to keep things moving until coconut takes on the consistency of butter.
Do not blend so long as to separate all oil from the coconut.Remove the coconut to a mixing bowl.Add 1/3 C of honey and mint extract and mix well with a spatula. Set aside.Blend remaining 3 C coconut the same way as you did the first 3 cups.In a bowl, mix the 2nd batch of coconut and remaining ingredients by hand to make a chocolate mixture.Press the chocolate miture into an 8x8″ baking dish or plastic container..
Freeze for 5 minutes, until solid.Remove frozen chocolate from freezer and layer on the mint mixture. Return to freezer for 4 - 5 minutes or refrigerate until solid.Remove container from the freezer and remove the contents by twisting the container, or by prying up with a spatula.Place on a cutting board and, using a thin, sharp knife, cut into your shape and size of choice. Healthy Dessert Recipes. Chocolate Covered Katie The Healthy Dessert Blog Healthy Dessert Recipes For recipes by email, just click here: Get CCK Recipes by Email The easiest way to never miss a recipe!
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(Do I sound like a pre-teen at a Justin Bieber concert?) This light and creamy coconut whipped topping is totally dairy free, with just one main ingredient… but it has the exact same texture as real homemade whipped cream! (or coconut whipped cream) 1 can full-fat coconut milk (or coconut cream)sugar, stevia, or powdered sugar to tasteoptional: fruit (banana whipped cream, anyone?) Coconut Whipped Cream: Open your coconut milk, and if it’s not already super-thick, leave the can (or transfer to a bowl) uncovered in the fridge overnight. View Nutrition Facts Have you ever eaten Cool Whip? No matter how you use this whipped cream, you really can’t go wrong. For a chocoholic version, click here: Chocolate Cool Whip.