Tag Archives: Chocolate

Dairy-Free Mudslide Cupcakes and Kahlua Hot Cocoa

We recently ended up with a bottle of Kahlua and Irish Cream, I’m not one for drinking so I enjoy cooking with alcohol. Since I can’t have dairy anymore I pretty much have to make my own junk food to get what I want so here are some things I made in the last week.

Mudslide Cupcakes

I adapted the recipe from the book Prohibition Bakery, its a chocolate espresso cake with chocolate Irish Cream filling and a Kahlua frosting.

In place of butter I used coconut oil, in place of sour cream I used almond yogurt and in place of heavy cream I used coconut cream. In place of regular Irish Cream, substitute for dairy-free Almond Bailey’s. All of my changes were in equal parts. For the espresso I used a local and very good craft coffee company that I love called Anchorhead.

It was a success except the frosting was more of a glaze. The alcohol thinned out the coconut cream more than I anticipated. I’ll have to figure out a good vegan frosting for next time.

 

 

 

Kahlua Hot Cocoa

Basic from scratch cocoa recipe with a shot of Kahlua. From scratch cocoa tastes better than any packet of cocoa mix I have ever had.

Ingredients:

1/3 cup cocoa powder

3/4 cup sugar

1 pinch salt

1/3 cup boiling water

3 1/2 cups soy or almond milk

3/4 teaspoon vanilla extract

4 oz kahlua

Instruction:

In a small saucepan add the cocoa, sugar and salt to 1/3 cup boiling water. Bring mixture to a slow boil and simmer for 2 minutes while stirring, be careful not to scorch it. Stir in milk and heat until very hot but not boiling. Remove from heat and add vanilla. I generally add 1 oz of the kahlua to the individual cups after they are poured.

 

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No Bake Chocolate Coconut Maple Cookies

My lovie wanted chocolate so I looked at a couple of different no bake recipes to get the general idea and kinda made up my own from there.

 

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No-Bake Chocolate Coconut Maple Cookies

2/3 cup Maple Syrup

Slightly less than 1/4 cup Coconut Oil

3 1/2 tablespoons unsweetened Cacao Powder

1/2 teaspoon Cinnamon

1  1/4 cup Rolled Oats

1/2 cup and 1 tablespoon Peanut Butter

1 teaspoon Vanilla Extract

In a sauce pan add maple syrup, coconut oil, cacao and cinnamon. Bring to a boil then stir constantly for 3 minutes. Remove from heat and mix in peanut butter, oats and vanilla. Add spoonful’s to cookie sheet and refrigerate for 30 minutes before consuming.