Sweet Vegan Peppermint Patties

Does it seem like Halloween is sometimes awkward as a Vegan? I have found many times in my 2 years as a Vegan (and 5 years as an avoider of dairy and eggs) that Halloween, as much fun as it is, can feel hard. To much processed candy, sugar and chocolate sitting in that bowl and not enough for us Vegan folk. Below is a yummy recipe for a simple Halloween vegan candy (or anytime candy) that will make your party a success and will leave you with a treat.. not a trick. These delicious patties will impress even your most skeptic non-vegan friends. And don’t worry, you don’t need to attend a vegan cooking class to make these vegan treats.

You Will Need:

• 1/4 Cup Non Dairy Margarine (Try Nucoa or Earth Balance)
• 1/3 Cup Light Corn Syrup
• 1 Tbs. Pure Peppermint Extract (Please don’t use imitation)
• 3 Cups Powdered Sugar (I use Beet Sugar. Less refined and not processed through charcoal.)
• 8 Ozs. Your favorite Vegan Semi-Sweet Chocolate Chips
• 4 Ozs. 75% or better Dark Chocolate (Chopped)

Directions:

1. First step is to mix the margarine, corn syrup and peppermint extract. Whip until combined and smooth. Begin to add the sugar, half a cup and mix, half a cup and mix. Just like that. When all sugar is added, sample and see if it’s minty enough. Some might like it stronger. I personally like the 1 tablespoon. It’s up to you. If it is to minty, add another half cup sugar.
2. Get all of your chocolate together in a large metal bowl. If you have a ‘double boiler’, that’s great! If not, it’s not a big deal. Take your biggest pot and fill it 1/3 of the way with water. Put on to boil and put bowl over it as a lid. There, you have a ‘double boiler’.
3. While chocolate is melting, take 1 tablespoon (for medium patties!) of the peppermint mix and roll it into a ball. Flatten the ball between your palms and lay out on a pan lined with parchment or wax paper. Take a fork (dipped in powdered sugar) and make an X pattern on top. This is not just for aesthetics, it is also for flattening down the patty more and to help the chocolate stick better.



4. Take a patty and spoon a little chocolate over it. Spread it the best you can. Lay it back on the pan. Repeat until they are all coated. Shake and gently bang the the pan against the counter to help the vegan chocolate settle. Place in the freezer for 5-7 Minutes.



5. Remove from the freezer and flip them over. Repeat the process of spooning on the chocolate and shaking. Place in freezer for 10 minutes and remove. You now have peppermint patties which can be put away in bags, wrapped individually for candy give outs or eaten right away. Enjoy and have a safe and Happy Halloween!

These vegan patties also make for great additions to vegan gift baskets. Cheers to Vegan Halloween Candy!

Vegan Chocolate Almond Marble Cake

Can you say decadent? This Dense, moist, gently sweetened vegan marble cake will leave you pleasantly satisfied and yet not at all ‘chocolated out’! With a marbled, slightly crunchy ‘butter cream’ frosting in the center, you’ll love this. It’s perfect to serve after a light meal with hot tea by it’s side. Recommended for all occasions.

• Serves: 4
• Prep time : 15 minutes
• Bake time : 50-60 minutes

You will need:

• 2 Cups Flour.
• 2 Tbs. Ener-G Egg Replacer.
• 2 Tbs. Baking Soda.
• 1/4 Cup Sugar*
• 4 Tbs. “Butter” (Melted).
• 1 1/2 Cups Almond Milk.
• 1 Tsp. Almond Extract.
• 1/3 Cup Cocoa Powder (Unsweetened).
• 1/2 Tsp. Salt.

For the Frosting:

• 1 Stick or 8 Tbs. “Butter” (Room temperature).
• 4 Tbs. Sugar*
• 1 Tsp. Almond Extract.
• 2 Tbs. Cocoa Powder.

*Let’s talk about Sugar. What kind do you use? Many Vegans choose not to use regular, table sugar do to processing through char, as the charcoal could be animal derived. Some Vegans feel that while it is animal, it does not create demand and it is not cruelty and therefore eat it anyway. What this recipe calls for is the sugar you use.

I recommend granulated natural sweetener or organically-grown unbleached sugar or, if nothing else, at least pure beet sugar.

Instructions:

1. First step is always to pre-heat your oven to 325 degrees. I know it sounds low, but this is a dense and moist cake, so it needs a low and slow bake. Prepare 2 8×8 glass dishes (any shape you like. I use square). You prepare them by oiling the bottoms and side very well. Sit them aside and start the batter.
2. Start with the Almond part of the batter. Sift 2 cups of flour into a large mixing bowl. Add Ener-G, Baking Soda, Salt and Sugar, and sift again. Now add the wet ingredients. Pour in the almond milk, extract and melted butter. Mix well. If the batter is a little thick (meaning if it doesn’t pour), add a little more Almond Milk and a Tsp. more extract. Mix well, but don’t go crazy, you don’t want the cake to be chewy.


step 2

3. Pour half the batter into another bowl. Now it’s time to add the Cocoa powder. Mix it in really well, until you have achieved chocolaty greatness.


step 3

4. This step is a little hard. Not so much hard as tricky. Take the prepared pans and split the almond evenly between them. Spread the batter out so it reaches the sides. Now take the chocolate batter and do that same. Split them evenly between the pans. Pour it right in the center. When the batter is divided (and after batter you’re done licking the bowls), take a small fork and, starting in the middle, begin to drag the batter around, swirl the almond into the chocolate and the other way around until you achieve the picture below. (If you are having a hard time swirling, it may be because the batter is to thick, sometimes trial and error is the only way to get it right.)


step 4

5. Bake in the preheated oven for 45-60 minutes. Depending the batter thickness. The cake is done when a toothpick inserted in the center comes out clean.
6. Let cool for 20 minutes. While it’s cooling, lets make up the frosting. Now I say it’s kinda crunchy because I don’t powder the “sugar” that I use. I like that slightly grainy texture. It’s up to you. Take a stick (or 8 Tbs.) of room temperature butter and whip together with the sugar and almond extract. Separate half into one bowl and add the cocoa powder to the other half. Mix well.


there you go!

7. When the cake is cool, remove one and lay it marble side down on a plate. Frost the top with the almond frosting fist, then the chocolate on top. Swirl them around a bit before adding the second cake, marble side up. Cut into four even pieces and enjoy with a glass of Almond Milk or a cup of Herbal Tea.