I have had some requests for chocolate that is vegan and good for diabetics.  I’m not sure on the diabetic front, but these use alternatives to sugar, so they just might fit the bill.  And they taste great too!

For those with wheat allergies, I’m sure you can sub in a gluten-free flour and these will work for you too.

Ingredients:

• 1/2 Tbsp. coconut oil
• 1 cup unsweetened applesauce
• 1/2 cup honey, agave nectar or brown rice syrup – I use a combination of the three
• 1 tsp. vanilla
• 3/4 cup flour
• 1/3 cup almond meal (ground almonds)
• 2/3 cups vegan chocolate chips or chunked up chocolate bar
• 1/3 cup dark cocoa powder
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Preheat the oven to 350F.  Put the coconut oil in an 8″x8″ baking pan and put it into the oven while it preheats to melt the coconut oil.

In a large bowl combine the dry ingredients (except the chocolate chips).  Make a well in the center and add the applesauce, honey and vanilla.  Stir it all together until just moist.  Pour into the prepared baking pan and sprinkle the chips in a layer over the top.  Swirl in gently with a fork.  Bake at 350F for 30 minutes.

Serve warm and gooey with Rice Dream or let them cool and serve them room temperature.

If you have brownie lovers like my hubby, this will yield 4 servings.  For normal people, this will give 9 servings.

I’m not posting a recipe, per se today. Instead I’m telling you about an amazing recipe that I tried out last week for Vegan Cupcakes!

I know what you are thinking “She’s gone off her rocker with this one!” but I ask that you hear me out…

My daughter turned 6 last week, and we had a party. One family is on a gluten free/dairy free diet, and another family is vegan. What does an understanding friend do in this case? Well, we made 3 kinds of treats!

First, we made the Vanilla Gluten Freedom cupcakes from the AMAZING book Vegan Cupcakes Take Over The World and topped them off with the vanilla buttercream frosting at the back. Then we made a rich, dark, dense chocolate cake frosted with whipped ganache (sorry, but no one messes with the chocolate! This one was full of heavy cream!) However I have to say that my favorite were the vegan Dulce Sin Leche cupcakes from the Vegan Cupcakes book!

Wow… they are caramel-y,moist, rich and oh, so yummy! I think I have found a new favorite cupcake… We topped them with the suggested Dulce Sin Leche sauce, but since they were shaped like tulips we also frosted them with the vegan buttercream frosting. Divine!

If you know anyone who prefers a vegetarian or vegan diet and you (or they) are looking for a tasty treat to fix for dessert, snack, or just because, I highly recommend this cookbook! It’s available at amazon – head over there and read about it! You WILL want this book!

Vegan Cupcakes Take Over The World

Happy baking!

ps – yes, this foray into birthday baking has brought about a change in the look of our page – do you like the cupcakes pictured? Tasty treats abound!