Chocolate is so versatile, satisfying and complex. When I have a craving for a chocolate experience, I don’t want something mediocre – I want drama on my taste-buds. This recipe really enhances the chocolate experience with molasses, espresso, vanilla, almond, and coconut oil – deepening the flavor of the cocoa and allowing it to mingle with new subtleties. This is a wheat-free recipe*
WHAT YOU’LL NEED (makes about 2 dozen):
- •3/4 cup non-dairy butter (I use Earth Balance)
- •1/4 cup extra virgin, unrefined coconut oil (at room temp!)
- •1/2 cup unrefined sugar
- •1/2 cup brown sugar
- 1 Tbs molasses
- •3/4 tsp. salt
- •2 Tbs egg-replacer (I use Energie or flaxmeal)
- •1 Tbs vanilla
- • 1 shot of cold espresso (2 Tbs)
- • 2 cups spelt flour
- • ½ cup almond meal
- • ½ cup cocoa powder
- •1 cup vegan, semi-sweet chocolate chips.
- 1. Put the espresso in the freezer to cool it down, then preheat oven to 350F. In a large bowl, cream together vegan butter, sugars, molasses, coconut oil and salt.
- 2. In a small bowl or mug, beat “egg replacer.” Then add to margarine-sugar mixture. Add vanilla and combine.
- 3. Slowly, little by little, add flour, stirring constantly to combine. Continue until all flour is well combined (it will get harder to combine the more flour you add).
- 4. Mix in chocolate chips and espresso.
- 5. Form dough into 1-inch balls and place on an ungreased baking sheet. Stick it in the oven, and they’ll be ready in about 13 to 18 minutes.