Making Chocolate!

(Picture to Come)

When I made this I kind of went on a guess by guess basis but the round about measurements are:

1/4 Cup Cocoa Powder

1/4 Cup Agave (probably just a little more)

1/2 Tsp. Vanilla Extract

1/2 Tsp. Virgin Coconut Oil

A Dash of Ground Cinnamon

You may need to make an adjustment depending on the thickness. It should be a smooth melty consistency! And it tastes great. This is so easy to make and tastes so much like what I was used to eating as a vegetarian!

Vegan Chocolate Brownies

(Picture to come)

These can be made into a brownie dish or muffins! Either way, they are a super tasty treat X a billion!

Supplies:

A muffin rack (8 tray) and muffin cups OR bake ware/pan and greasing oil for the pan

1 Tsp. Canola or Extra Virgin Olive Oil

1/4 Cup Almond Meal

1/2 Cup Whole Wheat Flour (or 3/4 Cup if not using almond meal)

1/3 Cup Unsweetened Cocoa Powder

2 Tsp. Baking Powder

1/2 Tsp. Baking Soda

1/2 Tsp. Sea Salt

1 Tsp. Vanilla Extract

1 Tsp. Ground Cinnamon

 1/4 Cup Turbinado Sugar (or you may use brown sugar)

1 Tsp. Agave Nectar

1 Tsp. Virgin Coconut Oil

1 Cup. UNSWEETENED Apple Sauce

 1/2 Cup VEGAN Chocolate Chips OR Make Your Own Chocolate

BAKING:

Preheat your oven to 350. Insert muffin paper if you are using or grease pan. Mix your ingredients together. It doesn't really matter if you mix all of them at once or if you mix the wet and dry separate. I mixed the dry separate from the wet and then combined. You can do whatever is easier :)

Now your oven should be just about ready. The batter will be pretty thick, don't worry, this is normal. Fill your muffin tins or pan and set your timer for 20 minutes. Check and see if they are firm on top with a little springiness. If so, they are done. If you think they need more time, don't put them in for anymore than 5 additional minutes. Once they are finished, let them cool for about 10 minutes and enjoy!

These were a hit even with my meat eating family.