~~Bountiful Coconut Chocolate Bar~~

got this from the ever-so-awesome mouthwateringvegan.com and made them for fathers day b/c the hubby has a thing for chocolate and coconut. they were really good, just remember to heat up the chocolate again after it's been sitting and before you pour the last bit over the top. enjoy~


Note : You will need a Tupperware container (approx 5.5 x 4 inches), and to line its base with greaseproof paper (i used a small 5x4 container, doesn't really matter as long as you have a container that will mold bars into appropriate size for you.)

INGREDIENTS FOR THE CHOCOLATE
7 oz of good quality vegan chocolate
a pinch of salt
1 heaped tsp coconut oil

INGREDIENTS FOR THE FILLING
1½ cups shredded coconut
1 Tbsp white vegan sugar
1½ Tbsp coconut oil
4 Tbsp (60 mL) water


METHOD -First place your chocolate ingredients together in a glass bowl, and microwave until melted – a minute or so on full should do the job. Otherwise the bain marie method will do (see http://en.wikipedia.org/wiki/Bain-marie
-Then place the coconut oil in a small saucepan, and heat gently until melted. -Then add the dessicated coconut, sugar and water. Mix for a couple of minutes, then remove and set aside to cool.
-Next, pour a few spoons of the chocolate in the base of the tupperware bowl (therefore sitting on top of the greaseproof paper base). -Now place in the freezer to solidify – 20 minutes or so should do the trick.
-Remove from freezer, and spoon the coconut filling on top of the chocolate base, and place in the freezer for a further 15 minutes. -Warm up on stovetop the remaining chocolate.
-Remove from freezer, and pour the remaining chocolate on top of the coconut filling – and once again, place in the freezer for a further 20 minutes.
-When it is solid, but not frozen, remove from freezer, and turn upside down. -Remove the greaseproof paper, and cut into your desired shapes. -Keep in an airtight container, and consume within 3 days.

All recipes, content & design © Miriam Sorrell mouthwateringvegan.com 2010 These are free recipes for your pleasure

Vegan Buttermilk Biscuits

I got help this morning from my two dudes trying out a vegan biscuit recipe i found online, that turned out really good. This little boy of ours is at home in the kitch and loves being in charge, telling us what to do. I should give birth to this baby in my belly in the kitchen (just like my last) and see if they won't be the next vegan chefs to take over the world....we could use a few more;) this recipe took minutes; it's super easy. Of course monkey see, monkey do and all the "craving" talk i've been doing these last few months he's now saying, "I crave__________" and while mixing and rolling he says, "Oh man, I'm craving these biscuits!" Least it's a good craving.....Enjoy~ "Buttermilk" Biscuits

2 cups self-rising flour (sifted) (I subbed 2 cups all purpose flour, 3 teaspoons baking powder, 1 teaspoon salt)
¼ cup shortening (I used spectrum vegan shortening and it worked great)
¾ cup "buttermilk" (soymilk + vinegar)

Preheat oven to 400 degrees.
Place sifted flour into bowl, add shortening and use pastry blender or fork to cut shortening into small particles.
Add "buttermilk" a little at a time until a medium-soft dough is formed. (More may be needed if dough is too hard.)
Turn out onto floured surface, and dust with more flour. Pat with hands to form ball. For flat biscuits, roll out and cut. For tall biscuits, fold dough in half and pat down about 3 or 4 times then roll out and cut. Place in pan with edges touching.
Bake at 400 degrees for 10 – 13 minutes (depending on oven mine took 18 min.and I flipped them after 13) or until golden brown.