Makes one 9-inch tart What You Need:
For the crust:
3/4 cup cup brown rice flour
2/3 cup almond meal
2/3 cup unbleached cane sugar
1/2 cup cocoa powder
1/4 cup arrowroot powder
1/2 cup vegan margarine
For the filling:
1-1/4 cups vegan creamer
1-1/2 cups chocolate chips
1 3-ounce dark chocolate bar, roughly chopped
2 teaspoons vanilla or 2 tablespoons alcohol (such as rum or whiskey)
Vegan whipped cream (optional)
Toppings (toasted shredded coconut, chopped nuts, chocolate shavings, sprinkles, sliced fruit, or berries)
What You Do:
1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, almond meal, sugar, cocoa, and arrowroot. Add margarine and stir well to form a soft dough.
2. Into bottom and sides of an ungreased 9-inch tart pan with a removable bottom, press dough 1-inch deep. Bake 12 to 14 minutes, or until slightly puffed. Allow to cool completely on a rack, and then remove outer ring.
3. In a saucepan over medium heat, bring creamer to a boil. Remove from heat. Add remaining ingredients, and stir until chocolate is melted and mixture is smooth. Cover and chill in refrigerator for 15 minutes.
4. Pour filling into prepared crust and chill for 1 hour or until firm. Garnish outer edge of tart with vegan whipped cream and your choice of toppings.
While we should never give just to get something in return, God does promise bountiful blessings for those who obey this command.
Pray for ya boy!
Serves 6 to 8 What You Need:
2 cups flour, plus extra for dusting
1 tablespoon baking powder
1-1/2 teaspoons salt
1 tablespoon nutritional yeast
1/3 cup cold vegan margarine
1 cup unsweetened, plain soymilk
1 cup vegan cheddar cheese shreds, divided
1 tablespoon diced jalapeño pepper, divided
1-1/4 cups diced onion
What You Do:
1. Preheat oven to 425 degrees. In a medium mixing bowl, combine flour, baking powder, salt, and nutritional yeast. Add margarine and combine using a fork. Add milk and mix. The batter should be sticky.
2. Fold in 1/2 cup cheese, 1/2 tablespoon jalapeño, and onions and mix well. On a floured surface, sprinkle on remaining cheese and peppers. Place dough on the surface and roll until dough is covered on all sides by flour, cheese, and peppers.
3. Using hands, pull 3-ounce portions of dough (roughly the size of a deck of cards) and roll into balls. Roll in flour, shaking off excess, and place on a nonstick cooking sheet. Bake for 13 to 15 minutes. Serve warm.
Yea, I passed on the regards…thanks.
Thanks for all the support guys….im back in full swing!