A vegan's adventures cooking for her meatatarian husband

Tag Archives: chocolate

Do these three words usually go together? I suppose not for most people, but honestly, these raw/vegan/gluten free chocolate macaroon are unbelievable. During my yoga teacher training one of my beautiful and talented classmates decided to make a treat for the group one day. Not surprisingly, there were about 17 different food allergies/preference/aversions/sensitivities and general healthy eating-ness going on. She made these chocolate macaroons and they were so yummy. When we all asked her to post the recipe I was tickled to find out they were inspired by my favorite store bought (Whole Foods of course) vegan macaroons by Hail Mary. I knew I had to make them again. I’ve made them twice already and everybody I’ve shared them with have loved them and were super impressed that they were vegan, let alone raw and vegan. I think I have found my go-to treat. And of course, as always they are ridiculously easy to make. I say that a lot but seriously, there are so few ingredients and they are super simple and you likely have everything you need to make these in your kitchen already. Now, the big question, what did the Hubs think? Oh well, you know, he hates coconut. These little bad boys are all mine baby. Oh yaaaaaaaa.

raw vegan chocolate macaroons

Here’s what you need:

1 heaping Cup Unsweetened Shredded Coconut
1/4 Cup Coconut Oil
5 Tbsp Cocoa Powder
2 Tbsp Pure Maple Syrup
1/2 tsp Vanilla (gluten free if that’s how you roll)

Here’s what you do:

Put the above listed items in your food processor. Blend for 15-30 seconds until well mixed. Scoop with a small scoop or roll into little balls and place on a dish lined with parchment paper. Toss in the fridge for half an hour. Devour!! I put mine in an air tight container once they were cool but make sure you leave them in the fridge. You could freeze these as well if you’re so inclined. I have sensitive teeth so that wouldn’t be my first choice but hey, nice to have options.


First let me say that I am fully aware that my Hubs often eats my vegan food and chokes it back and smiles and says, “um ya, it’s not bad” which I know is code for “okay, I have to eat this because she will get mad if I don’t, but this is so not my thing”. Gotta love him for it. Can’t win’em all right? These brownies on the other hand? He took one and started eating it and then slowly turned to me, looked at me and deadpanned said, “these aren’t vegan are they?” Yes silly meatatarian!! Of course they are!!!

I have said this over and over again that baking vegan treats is the easiest thing to do. There are such good products on the market these days that make it super easy to recreate traditional baked goods loaded with eggs and butter in a vegan way. These are a prime example.

chocolate covered marshmallow brownies

I will take this opportunity to remind everybody that vegan does NOT always mean healthy! I did use white flour and white sugar (be sure to check and make sure that your sugar is not processed with bone char as that is most definitely NOT vegan!)

Hubs was happy to point out that these are officially the yummiest vegan treat I have ever made. I think I have to agree. The chew that the marshmallow bits provide and the tiny crunch from the sprinkles (they were not in the recipe but I was taking them to an end of the year preschool party so I figured why not add more sugar ha!). I think I will make these again (and again and again and again) and maybe try to put them on a stick since they would make pretty neat looking brownie pops!

You MUST MAKE THESE BROWNIES!!!!!! Thank you to the Tolerant Vegan for this wicked recipe. I don’t think The Hubs will want any other treat ever again.

Here’s what you need:

  • 3 tablespoons water
  • 2 tablespoons ground flax ( I left this out and I don’t think it made any difference!)
  • 1 3/4 cups all-purpose flour (unbleached is always best)
  • 1/4 teaspoon baking soda
  • 7 tablespoons cocoa powder
  • 3/4 cup vegan semisweet chocolate chips (Enjoy Life was my brand of choice here)
  • 3/4 teaspoon salt
  • 1/4 cup boiling water
  • 1 1/2 cups refined sugar
  • 3/4 cup non-hydrogenated vegan butter substitute (I used Earth Balance)
  • 1 1/2 teaspoons vanilla extract
  • 1 cup roughly chopped vegan marshmallows (I used Dandies)

Chocolate Coating:

  • 2 cups vegan semisweet chocolate chips
  • 2 tablespoons vegetable shortening (I also omitted this and I don’t think it had a negative impact at all
  • Vegan sprinkles

Here’s what you do!

Preheat oven to 350 degrees Fahrenheit and move your oven rack to the lowest position. If using the flax, stir it with the water and set aside.

Line an 8” square baking dish (mine was glass) with parchment paper, allowing the paper to rise over the sides of the pan to make it easier to remove the brownies from the pan once they are cooled.

Whisk together the all-purpose flour and baking soda in a medium bowl. Set aside.

In a separate bowl, stir together the cocoa, chocolate chips and salt.

Pour the boiling water into the bowl of chocolate and stir continuously until all chocolate chips are melted.

Continue to stir while adding in the sugar, vegan butter substitute , vanilla and flax + water combo (if you are using it).

Stir in the flour + baking soda mixture until all ingredients are fully combined. The batter will become very thick. You will need to put a bit of muscle into it.

Add in the chopped marshmallows and continue to stir.

Pour the batter into a baking dish.

Use your fingers or a spatula to spread the batter evenly in the pan.

Bake the brownies for 35 minutes or until a toothpick can be inserted and come back out clean.

Transfer the brownies in the pan to a wire rack and allow the brownies to cool in the pan for about an hour.

Lift the parchment paper to remove the brownies from the pan, and allow them to continue to cool on a wire rack until completely cool. Make sure that they’ve fully cooled down before moving on.

While the brownies are still on the parchment paper, place them in the freezer for 30-40 minutes, until they are firm.

Remove the brownies and cut into bars or any other shape that tickles your fancy!

Line a baking sheet with wax paper.

Place the chocolate chips and shortening (if you are using it) in a microwave-safe bowl and microwave in 20-30 seconds increments, stirring each time you remove them, until it’s smooth and melted.

Lift the brownie with your fork and dip into the chocolate and you might need to flip it over to get both sides covered.

Allow the excess chocolate to drip back into the bowl.

Place the brownie on the wax paper and sprinkle with well, sprinkles.

Let them stand until the chocolate sets.

Store in an airtight container out or in the fridge if you prefer a slightly firmer exterior.

Make sure you eat one before you serve these, or you won’t get one. For REALS.

Ya…these are dangerous. Thank you Mrs. C. We went to the V family’s house for xmas eve this year and my friend’s mum made these bad boys and the Hubs proceeded to eat about 3 dozen of them. As if that wasn’t bad enough, a tupperware of them showed up on our doorstep about 3 days later. Suuuuper.

So since they were marshmallow based and I didn’t have any, I decided to just make them myself. Here are the vegan Eatmores.

Vegan Eatmores

I took a few liberties with the recipe to make it vegan but I think they are amazing! And took about 10 minutes to make.

Vegan Eatmores

Melt: 1 Cup all natural (no salt) creamy peanut butter (crunchy would probably work come to think of it) with 3/4 Cup brown rice syrup. Stir over med-low heat until incorporated.
Add 1 cup vegan chocolate chips (I used mini to expedite the process) and stir until melted.

Add 1 bag of vegan marshmallows and stir until melted.

Remove from heat and stir in 1 cup roasted peanuts and 3 cups cocokrispie cereal. I used Nature’s Path (go Canada!) Koala Krispies.

Line a 9×9 pan with parchment and allow it to overlap so you can pull it out. Push into the pan with cold damp hands and cool in the fridge.

Cut into squares and enjoy!

Will have to take them to work tomorrow or I will eat about 3 dozen myself! urghhhh

The best friend makes homemade peanut butter cups for the Hubs every year for Chrismakkah. This year she made a dozen dark chocolate vegan ones for me and a dozen milk chocolate ones for him. His were gone in just over a week. They are SO good. And as I learned this evening, SO easy to make. And if you have learned anything on this blog, it should be that I LOVE easy!

I made some for the folks at work and some for the fam who are descending upon us this week. Going to guess they won’t last past the weekend.

Make them!!!


Vegan Peanut Butter Cups

Melt your favorite vegan (non dairy) chocolate. (I did this in the microwave. Double boiler would also work great, but again. I’m lazy…)

Add about a teaspoon to your little wrappers (make sure they are solid enough to hold the weight of the melted chocolate, ask at the store if you aren’t sure) and push the chocolate up the sides until the entire interior of the cup is covered.

Toss in the fridge.

Warm a cup of all natural (organic if you have it) peanut butter. The ingredients on the container should be PEANUTS. NOTHING else. Stir it up (and you CAN add a few teaspoons of powdered sugar if you are so inclined) and spoon a teaspoon or so into each cooled cup. Toss back in the fridge.

Use the rest of the chocolate to add more to the top of each cup and make sure the topping chocolate makes contact with the edges of the cup to form a seal. Toss back in the fridge.


Thanks you BFF, but don’t think this lets you off the hook next year!

Yup. It’s true. Crazy, but true. My hubs just doesn’t like the texture of coconut. He steers clear of macaroons, granolas and other tasty treats. But today, on a whim, I made some cookies that had a pretty good amount of unsweetened shredded coconut and he was ALL over those bad boys.

I had a hankering for some Kitchen Sink cookies and found these and thought I could adapt them. Their recipe made 3 dozen giant cookies and let’s face it, NOBODY needs to have that many cookies in their house, vegan and whole grain or not. The hubs loved these. Claimed that he couldn’t really taste the coconut. Okay, sure. Better than eating leftover Halloween candy, that’s for sure!

They were awesome. I made some changes. See my version below.

Vegan Kitchen Sink Cookies

Makes 2 dozen big-ish cookies

1 cup unsweetened shredded coconut

¾ cup vegan butter (Earth Balance)

1 ½ cup coconut (or maple) sugar

½ cup applesauce

1 tsp vanilla

1 ½ cup white whole wheat flour

1 heaping tsp baking powder

1 heaping tsp baking soda

1 tsp ground cinnamon

1 tsp salt

1 cup vegan mini chocolate chips

1 cup rolled oats

1 cup chopped walnuts

Optional: ½ cup raisin, cranberries, or anything else that floats your boat!


  1. Preheat oven to 350°.
  2. In a large bowl, whip the butter.
  3. Add sugar and cream.
  4. Add applesauce and vanilla and beat.
  5. In a medium bowl, sift together the flour, powder, soda, and spices.
  6. Add to wet ingredients and beat until well mixed.
  7. Fold in the coconut, nuts, oats, chocolate chips and any other add-in until evenly distributed.
  8. Use an ice-cream scoop to scoop balls of dough for jumbo cookies, and flatten slightly. I rolled the balls slightly for a nice uniform shape.
  9. Bake on parchment lined sheets for 10-12 minutes, or until golden. Let cool on sheets for at least five minutes. Cool completely on a rack.