Barnard Neal D. - Chloes Vegan Chocolate Classics (from Chloes Kitchen): 10 Easy, Delicious Recipes for Making the Chocolate Desserts You Love the Vegan Way

Most of the recipes in this book can be made gluten-free and soy-free by using the substitutions listed here. If you are preparing a recipe for yourself or someone else with a food allergy, check all ingredient labels carefully to make sure that they are allergen-free. It is up to the consumer to avoid ingredients that contain allergens, allergen derivatives, or have been exposed to cross-contamination.

GLUTEN-FREE SUBSTITUTES

Flour

Bobs Red Mill Gluten-Free All-Purpose Baking Flour is an excellent product that can be used in many of my sweet and savory recipes calling for flour. It is made from a blend of garbanzo flour and potato starch, and can be found at your local grocery store or ordered online at BobsRedMill.com . There are many brands of gluten-free flour, but I get the best results with Bobs Red Mill. When substituting gluten-free flour in a recipe, make sure that the other ingredients you are using in the recipe are gluten-free as well, such as pasta, bread products, and seasonings.

Note that gluten-free flour can be used in almost all of my dessert recipes with excellent results, but it is very important to add xanthan gum as directed in the recipe. Also, baking time may vary when using gluten-free flour.

Bread

Gluten-free bread, often made from rice, flax, and almond flour can be purchased at your local natural foods market and substituted in all recipes calling for bread. It is usually found in the freezer section of the grocery store.

SOY-FREE SUBSTITUTES

Margarine

Earth Balance is the leading brand of vegan margarine; it is also available in a soy-free version.

SERVES 4

This dairy- and egg-free recipe is actually easier to make than traditional Crme Brle because you dont have to bother with cracking eggs or baking the custard. The first bite that breaks through the crackly caramelized top, which is made with a torchhow cool is that?is the best! Pick up a torch at your local kitchen supply or hardware store, and youre ready to make this classic French dessert.

Note that the custard will need to chill in the refrigerator for 8 hours or overnight before torching.

cup soy, almond, or rice milk

cup cornstarch or arrowroot

1 14-ounce can coconut milk

cup sugar, plus extra for brle

teaspoon salt

1 cup semisweet chocolate chips (dairy-free)

In a small bowl, thoroughly mix nondairy milk and cornstarch with a whisk or fork and set aside.

In a medium saucepan, whisk together coconut milk, cup sugar, and salt, and heat over medium-high heat just until boiling. Reduce the heat to low, and stir in chocolate chips.

Let cook, whisking frequently, until completely smooth. Increase the heat to medium and slowly drizzle the cornstarch mixture into the saucepan, whisking continuously. Let cook until the mixture becomes very thick in texture, about 5 minutes, whisking frequently.

Pour the custard evenly into crme brle dishes, ramekins, or coffee mugs. Smooth the tops. Let them cool for 10 minutes; then chill in the refrigerator for 8 hours or overnight.

Remove the custards from the refrigerator 1 hour before torching so that they come to room temperature. Sprinkle about 2 teaspoons sugar onto each ramekin, then give it a little shake so that the sugar spreads evenly.

Hold your torch about 2 to 3 inches from the sugar and melt the sugar until it bubbles and turns slightly golden. Be sure to move your torch back and forth continuously so that it does not burn in one spot. Once there is no more visible dry sugar, let the crme brle sit for 3 to 5 minutes and serve immediately.

Note: For an extra-thick, crackly top, add 2 more teaspoons of sugar and repeat the torching process.

MAKES 1 QUART

Ill admit it: Im a bit of a chip snob. I refuse to top my ice cream with chocolate chips from a bag because the chips are just too hard to bite into. I much prefer those thin flecks of chocolate that melt in your mouth, like those you would find in store-bought ice cream. The simple solution is to make them yourself using regular old chocolate chipsit is super easy! I always keep a bag of these homemade chippers in the freezer since I never know when ice cream will be calling to me.

Chocolate chips and ice cream can be made in advance and kept frozen. Hot Fudge can be made up to 5 days in advance, refrigerated, and reheated before serving.

MINT CHIP ICE CREAM

1 14-ounce can coconut milk

1 cups almond milk

cup agave

3 tablespoons canola oil

1 teaspoon pure peppermint extract

teaspoon salt

teaspoon xanthan or guar gum

1 cup semisweet chocolate chips (dairy-free)

HOT FUDGE

cup canned coconut milk, mixed well before measuring

1 cup semisweet chocolate chips (dairy-free)

1 tablespoon agave

teaspoon pure vanilla extract

Optional toppings: Coconut Whipped Cream, shredded coconut, toasted almonds.

To make the ice cream base, blend coconut milk, almond milk, agave, oil, peppermint extract, salt, and xanthan gum in a blender. Chill in the refrigerator for 2 to 3 hours.

While the ice cream base is chilling, make the chocolate chips. Melt chocolate chips over a double boiler or in the microwave. In the meantime, line a baking sheet with Silpat or a piece of parchment paper roughly 16 inches long by 12 inches wide. Using an offset spatula, spread melted chocolate as thinly as possible on the Silpat. Transfer the baking sheet to your freezer shelf for about 15 minutes. When the chocolate is firm to the touch, remove from freezer. With the short edge of the Silpat closest to you, roll it away from your body, like you are rolling a yoga mat or sleeping bag. The chips will break and crackle. The tighter you roll, the smaller the chips. Hold the rolled Silpat over a large bowl and tilt and release the roll to allow the chips to fall into the bowl. Store in freezer.

Once the ice cream base is chilled, prepare it in an ice-cream maker according to manufacturers instructions. Fold the desired amount of homemade chocolate chips into the ice cream. Cover bowl with plastic wrap, making sure that the wrap is pressed onto the top of the ice cream. Store in freezer.

In a small saucepan, heat coconut milk over medium-high heat until it just boils. Turn heat to low and whisk in chocolate chips. Let cook, whisking frequently, until smooth. Remove from heat and whisk in agave and vanilla.

To assemble the Hot Fudge Sundaes: Assemble your sundae by scooping the Mint Chip Ice Cream into individual bowls. Top with Hot Fudge, Coconut Whipped Cream, and any other toppings you want, such as shredded coconut or toasted almonds.

MAKES ABOUT 28 BITES

Kids have a lot of fun making these bite-sized brownie balls and rolling them in powdered sugar. They are perfect for lunchboxes or gifts and can be served in minicupcake papers.

1 cup semisweet chocolate chips (dairy-free)

cup all-purpose flour

cup sugar

2 tablespoons unsweetened cocoa powder

teaspoon baking soda

teaspoon salt

cup soy, almond, or rice milk

cup canola oil

1 tablespoon white or apple cider vinegar

2 teaspoons pure vanilla extract

1 cup mini semisweet chocolate chips (dairy-free), optional

Powdered sugar for rolling

Preheat the oven to 325 degrees. Lightly grease an 8-inch square pan.

Heat the chocolate chips in the microwave or over a double boiler until melted.