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.

Directions:

  1. 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. 2. In a small bowl or mug, beat “egg replacer.” Then add to margarine-sugar mixture. Add vanilla and combine.
  3. 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. 4. Mix in chocolate chips and espresso.
  5. 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.