Vegan Honeycomb Toffee
Ingredients
for 5 servings
2 cups (400 g) sugar
½ cup (110 g) light corn syrup
⅓ cup (80 mL) water
1 tablespoon baking soda
2 cups (340 g) dark chocolate
1 cup (240 g) sea salt
SPECIAL EQUIPMENT
candy thermometer
Preparation
Line a 9-inch baking tray with parchment paper and grease thoroughly.
Set aside a metal whisk and one tablespoon of baking soda.
In a large saucepan (the bigger, the better, as this will more than triple in size) over medium-high heat, combine sugar, corn syrup, and water.
Stir to incorporate, then leave to boil. Insert candy thermometer and continue to heat without stirring until the mixture reaches 300˚F (150˚C).
Remove from heat, and working quickly, add the baking soda and quickly whisk into the sugar syrup (whisking for no more than five seconds to prevent deflating the toffee). The mixture will begin to expand. Quickly pour it into the prepared pan and leave to set. Do not move it for 1-2 hours.
Once the toffee has cooled and set, remove from pan. Using a blunt object, shatter the toffee into bite-size pieces.
Melt chocolate in a microwave-safe bowl for 75-90 seconds. Make sure to stop and stir after every 30 seconds.
Dip the toffee pieces in chocolate and place on a lined baking tray. Finish with a sprinkle of sea salt and place in the refrigerator to cool for 15 minutes.
Enjoy!
Vegan Chocolate-Stuffed Strawberries
Ingredients
for 5 servings
12 strawberries
2 cups (340 g) dark chocolate
2 cups (340 g) white chocolate
Garnish, of your choice
SPECIAL EQUIPMENT
1 egg carton
Preparation
Line a 9-inch baking tray with parchment paper.
Set aside melted dark chocolate and white chocolate.
Chop the top half of the strawberries off.
Carve the inside of the strawberry hollow.
Place strawberries in empty egg carton.
Fill a piping bag (placed in a glass container) with melted chocolate.
Fill the strawberries with melted chocolate and cover them with the top half again.
Chill for five minutes.
Dip in white chocolate and place in baking tray.
Sprinkle on topping of your choice.
Chill for another five minutes.
Enjoy!
Vegan Banana Ice Cream
Ingredients
for 2 servings
5 bananas
24 chocolate sandwich cookies
4 cups (960 g) peanut butter
4 cups (960 g) dark chocolate
4 cups (700 g) chocolate chips
Preparation
Chop up some bananas and freeze in container for at least two hours.
Blend until the bananas are smooth.
Add some chocolate sandwich cookies, peanut butter, dark chocolate and chocolate chips and blend again.
Pour into a container and freeze until solid.
Enjoy!
Vegan Mint Cookies
Ingredients
for 5 servings
1 cup (175 g) chocolate chips
½ teaspoon mint extract
1 tablespoon vegetable shortening
24 crackers
Preparation
In a small mixing bowl, combine chocolate chips, mint extract, and vegetable shortening, and microwave for 1 minute. Stir often and make sure the chocolate doesn't burn.
Dip cracker in chocolate mixture.
Place chocolate covered crackers on parchment-lined baking sheet. Refrigerate or freeze until hard.
Refrigerate or freeze until hard.
Enjoy!
4 Vegan Dessert Recipes
Reviewed by Pastry Recipes
on
4:52 PM
Rating:
Reviewed by Pastry Recipes
on
4:52 PM
Rating:
