Ingredients in Dark Chocolate

The basic components of dark chocolate are cocoa solids, cocoa butter, sugar, and sometimes an emulsifier like soy lecithin. The higher the percentage of cocoa solids, the darker (and less sweet) the chocolate typically is.

View this post on Instagram

A post shared by Chef Thomas (@thomas.cabrit)

Potential Non-Vegan Ingredients

Some dark chocolates contain milk fat, butter oil, or other dairy derivatives to add richness. The sugar used in chocolate can also be processed with bone char, although this is more common in North America than in other regions. Some strict vegans avoid sugar processed this way. And, occasionally, dark chocolate may contain additives or flavorings derived from animals.

View this post on Instagram

A post shared by (@seitansgirl)

Bottom line

Not all dark chocolate is vegan, but there is a considerable amount of vegan-friendly dark chocolate available on the market. Whether you are a strict or a more flexible vegan, a little research and label reading can lead you to delicious dark chocolate options.

View this post on Instagram

A post shared by Pascha Chocolate – Vegan, Organic, Sustainably-Sourced (@pascha.chocolate)

The post Is All Dark Chocolate Vegan? appeared first on falafelandcaviar.com.

Vegan Black Sesame Ice Cream

For an unusual, yet undeniably delicious treat, this ice cream by Chez Jorge does not disappoint. As if black sesame-flavored ice cream weren’t unorthodox enough, it also includes an optional recipe for a soy sauce caramel topping. Both components are 100% vegan and come together easily without an ice cream machine.

View this post on Instagram

A post shared by George Lee (@chez.jorge)

Black Sesame Banana Bread

The Great Banana Bread Trend of 2020 may be behind us, but this recipe is one that we’ll continue to turn to for years to come. Cassava flour makes it naturally gluten-free, while coconut sugar and ripe bananas provide a touch of sweetness without being overbearing.

Black Sesame Macarons With Apricot Buttercream

This recipe by Emily Laurae swaps the more obvious choice of black sesame filling with a fresh and floral apricot buttercream. The result is a light, flavorful macaron that perfectly strikes the balance between nutty and fruity.

The post Black Sesame Desserts You Need to Try appeared first on falafelandcaviar.com.

Ingredients:

For the crust:

• 50 g vegan butter, melted
• 150 g vegan digestive biscuits
• 1/4 teaspoon ground ginger

For the filling:

• 80 ml agave nectar or maple syrup
• 1 teaspoon vanilla extract
• 120 g raw cashews
• 1 1/2 tablespoon organic matcha powder
• 200 g vegan cream cheese
• 120 ml almond milk
• 60 ml coconut oil

Instructions:

1. Prepare a baking tin with cooking spray or baking paper.
2. Crush 150 g digestive biscuits into crumbs and place them in a bowl. Combine them with the melted butter and mix very well.
3. When the dough is done, place it on the baking tin, using pressure. Leave the tin in the fridge for half an hour.
4. For the filling, fill a pan with water. Add the cashews and wait for the water to start boiling.
5. Continue cooking the cashews for 20 minutes.
6. Wait for the water to cool down a little, then transfer the cashews into a blender.
7. Add the rest of the ingredients and blend to get a smooth paste.
8. Top the base with the filling and place the tin in the fridge for at least 8 hours. Decorate the matcha cheesecake with your favorite toppings.

The post Try the Best Vegan Matcha Cheesecake appeared first on falafelandcaviar.com.

The frosting is essential in so many different baked goods. Whether you’re frosting a cake, brownies, or even cookies, there are so many good reasons to be able to have a vegan frosting in your back pocket just in case you need it. This recipe is super easy, very healthy, and even provides you with protein from the nut butter you use! So get out your food processor and let’s get frosting!

Ingredients

• 1 overflowing cup of dates
• 1/4 cup of warm water
• 2/3 cup of nut butter
• 1/2 cup of cacao powder or unsweetened cocoa powder
• 1/2 teaspoon of vanilla extract
• A pinch of salt
• 2 tablespoon of melted coconut oil

Recipe

1. First, start by pitting the dates and soak them in hot water until they’re soft about 15-20 minutes.
2. Dump out the water and put the dates into a food processor and pulse until it’s formed into a ball.
3. Add in the water and pulse more until it turns into a paste.
4. Add in the rest of the ingredients except for the coconut oil and pulse more until everything is mixed.
5. Finally, add in the coconut oil and mix until everything smooth.
6. Use it right away or refrigerate it for 1 hour if you need a thicker frosting.

The post Vegan Chocolate Frosting is Versatile and Simple appeared first on falafelandcaviar.com.

Tapioca is also a lot healthier than other types of desserts and really packs a punch with protein from all the different types of non-dairy kinds of milk. If you want an alternative to regular dessert but still something that’s sweet and satisfying, tapioca pudding is for you!

Ingredients

• 2 cups almond milk
• 1/3 cup small pearl tapioca
• 1 cup of coconut milk
• 1/3 cup of sugar
• 1/4 cup of cocoa powder
• 1/4 teaspoon salt
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water
• 1/2 teaspoon vanilla extract

Instructions

1. First, combine 1 cup of the almond milk with the tapioca and let it sit for at least 2 hours.
2. Then, add in the rest of the almond milk, the coconut milk, sugar, salt, and cocoa powder, and whisk well.
3. Turn the heat onto medium and stir with a wooden spoon until it comes to a boil, about 10-15 minutes.
4. Turn the heat down to low to simmer, and still stir a good amount for 15-20 minutes.
5. Then, add in the cornstarch, stir to combine, and turn the heat back to medium and add in the vanilla extract.
6. Cook for another few minutes, let it cool slightly, and then enjoy!

The post Tapioca Pudding is a Seriously Underrated Dessert appeared first on falafelandcaviar.com.

How little they know!

All that one who doubts vegan food’s enormous potential needs to do in order to be convinced otherwise is to visit @naturally.jo, a captivating Instagram account run by 17-year-old Jose from Lima, Peru.

Jose posts tantalizing and aesthetically-pleasing photos of vegan dishes that he creates in his kitchen for all of his 1.5 million followers to enjoy.

One of Jose’s specialties is smoothie bowls, which has become a huge food trend both in and outside of vegan food circles recently.

This fruit-based dish is always vegan and is a great way to incorporate more vitamins and antioxidants into your diet.

This page proves that they can be both delicious and beautiful.

Jose doesn’t just focus on smoothie bowls, however. His colorful and striking creations reach across culinary boundaries, ranging from fruity desserts to chocolatey doughnuts.

Let this page inspire you and increase the beauty and aesthetic value of your own vegan dishes!

The post Beautiful Vegan Food is This Instagram’s Specialty appeared first on falafelandcaviar.com.

If you’ve chosen a plant-based lifestyle, you really can’t enjoy the pleasure of boxed funfetti cake anymore. You can, however, make it at home as a dip but vegan style!

This funfetti-inspired dip has all those super yummy flavors you loved as a kid, but it is super high in protein, much healthier, and you can even make the whole thing in a food processor! Let’s get to dipping!

Ingredients

The main ingredient for this recipe might sound strange, but you really won’t taste it.

For this dip, you will need:
half of a block of medium firm tofu
3 tablespoons of oat flour
1 tablespoon of cashew butter or any type of nut butter you have
1 teaspoon of vanilla extract
4 tablespoons of maple syrup
3 tablespoons of unsweetened vegan yogurt
a pinch of salt
and sprinkles!

Recipe

Place all the ingredients except for the sprinkles into a food processor and have it mix everything together until the dip comes out with a smooth consistency.

Once the texture is where you want it, pour it out and mix in the sprinkles.

Put it in a bowl, top with more sprinkles, and serve!

The post Transform a Classic Childhood Cake into a Vegan Dip! appeared first on falafelandcaviar.com.

However, the real stuff is definitely not vegan and not anywhere close to being healthy. So this vegan version is just as delicious, and a lot better for you. All you need are a few ingredients and a food processor, and you can make this at home!

Recipe

1. Start by preheating your oven to 350 F.
2. Pour 2 cups of raw hazelnuts onto a baking sheet and roast in the oven for about 10 minutes.
3. Allow the nuts to cool for a couple of minutes, and then rub them in between your hands to get rid of any leftover skins.
4. Put the nuts into the food processor and run it until it comes to a smooth nut butter.
5. Then, add in 1 1/2 tablespoons of vanilla extract, 1/4 cup of cocoa powder, 1/4 cup+3 tablespoons of maple syrup or coconut sugar, 3/8 teaspoon of salt, and 1/2 cup of plant-based milk.
6. Turn on the food processor and blend until everything comes together into a nice creamy paste and then you’re done!
7. If you want the spread to be a little smoother, you can add 1-2 tablespoons of your choice of oil.

The post This Vegan Version of Your Favorite Chocolate Spread Does Not Disappoint! appeared first on falafelandcaviar.com.

Ingredients in Dark Chocolate

The basic components of dark chocolate are cocoa solids, cocoa butter, sugar, and sometimes an emulsifier like soy lecithin. The higher the percentage of cocoa solids, the darker (and less sweet) the chocolate typically is.

View this post on Instagram

A post shared by Chef Thomas (@thomas.cabrit)

Potential Non-Vegan Ingredients

Some dark chocolates contain milk fat, butter oil, or other dairy derivatives to add richness. The sugar used in chocolate can also be processed with bone char, although this is more common in North America than in other regions. Some strict vegans avoid sugar processed this way. And, occasionally, dark chocolate may contain additives or flavorings derived from animals.

View this post on Instagram

A post shared by (@seitansgirl)

Bottom line

Not all dark chocolate is vegan, but there is a considerable amount of vegan-friendly dark chocolate available on the market. Whether you are a strict or a more flexible vegan, a little research and label reading can lead you to delicious dark chocolate options.

View this post on Instagram

A post shared by Pascha Chocolate – Vegan, Organic, Sustainably-Sourced (@pascha.chocolate)

The post Is All Dark Chocolate Vegan? appeared first on falafelandcaviar.com.

Vegan Black Sesame Ice Cream

For an unusual, yet undeniably delicious treat, this ice cream by Chez Jorge does not disappoint. As if black sesame-flavored ice cream weren’t unorthodox enough, it also includes an optional recipe for a soy sauce caramel topping. Both components are 100% vegan and come together easily without an ice cream machine.

View this post on Instagram

A post shared by George Lee (@chez.jorge)

Black Sesame Banana Bread

The Great Banana Bread Trend of 2020 may be behind us, but this recipe is one that we’ll continue to turn to for years to come. Cassava flour makes it naturally gluten-free, while coconut sugar and ripe bananas provide a touch of sweetness without being overbearing.

Black Sesame Macarons With Apricot Buttercream

This recipe by Emily Laurae swaps the more obvious choice of black sesame filling with a fresh and floral apricot buttercream. The result is a light, flavorful macaron that perfectly strikes the balance between nutty and fruity.

The post Black Sesame Desserts You Need to Try appeared first on falafelandcaviar.com.

Ingredients:

For the crust:

• 50 g vegan butter, melted
• 150 g vegan digestive biscuits
• 1/4 teaspoon ground ginger

For the filling:

• 80 ml agave nectar or maple syrup
• 1 teaspoon vanilla extract
• 120 g raw cashews
• 1 1/2 tablespoon organic matcha powder
• 200 g vegan cream cheese
• 120 ml almond milk
• 60 ml coconut oil

Instructions:

1. Prepare a baking tin with cooking spray or baking paper.
2. Crush 150 g digestive biscuits into crumbs and place them in a bowl. Combine them with the melted butter and mix very well.
3. When the dough is done, place it on the baking tin, using pressure. Leave the tin in the fridge for half an hour.
4. For the filling, fill a pan with water. Add the cashews and wait for the water to start boiling.
5. Continue cooking the cashews for 20 minutes.
6. Wait for the water to cool down a little, then transfer the cashews into a blender.
7. Add the rest of the ingredients and blend to get a smooth paste.
8. Top the base with the filling and place the tin in the fridge for at least 8 hours. Decorate the matcha cheesecake with your favorite toppings.

The post Try the Best Vegan Matcha Cheesecake appeared first on falafelandcaviar.com.

The frosting is essential in so many different baked goods. Whether you’re frosting a cake, brownies, or even cookies, there are so many good reasons to be able to have a vegan frosting in your back pocket just in case you need it. This recipe is super easy, very healthy, and even provides you with protein from the nut butter you use! So get out your food processor and let’s get frosting!

Ingredients

• 1 overflowing cup of dates
• 1/4 cup of warm water
• 2/3 cup of nut butter
• 1/2 cup of cacao powder or unsweetened cocoa powder
• 1/2 teaspoon of vanilla extract
• A pinch of salt
• 2 tablespoon of melted coconut oil

Recipe

1. First, start by pitting the dates and soak them in hot water until they’re soft about 15-20 minutes.
2. Dump out the water and put the dates into a food processor and pulse until it’s formed into a ball.
3. Add in the water and pulse more until it turns into a paste.
4. Add in the rest of the ingredients except for the coconut oil and pulse more until everything is mixed.
5. Finally, add in the coconut oil and mix until everything smooth.
6. Use it right away or refrigerate it for 1 hour if you need a thicker frosting.

The post Vegan Chocolate Frosting is Versatile and Simple appeared first on falafelandcaviar.com.

Tapioca is also a lot healthier than other types of desserts and really packs a punch with protein from all the different types of non-dairy kinds of milk. If you want an alternative to regular dessert but still something that’s sweet and satisfying, tapioca pudding is for you!

Ingredients

• 2 cups almond milk
• 1/3 cup small pearl tapioca
• 1 cup of coconut milk
• 1/3 cup of sugar
• 1/4 cup of cocoa powder
• 1/4 teaspoon salt
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water
• 1/2 teaspoon vanilla extract

Instructions

1. First, combine 1 cup of the almond milk with the tapioca and let it sit for at least 2 hours.
2. Then, add in the rest of the almond milk, the coconut milk, sugar, salt, and cocoa powder, and whisk well.
3. Turn the heat onto medium and stir with a wooden spoon until it comes to a boil, about 10-15 minutes.
4. Turn the heat down to low to simmer, and still stir a good amount for 15-20 minutes.
5. Then, add in the cornstarch, stir to combine, and turn the heat back to medium and add in the vanilla extract.
6. Cook for another few minutes, let it cool slightly, and then enjoy!

The post Tapioca Pudding is a Seriously Underrated Dessert appeared first on falafelandcaviar.com.

How little they know!

All that one who doubts vegan food’s enormous potential needs to do in order to be convinced otherwise is to visit @naturally.jo, a captivating Instagram account run by 17-year-old Jose from Lima, Peru.

Jose posts tantalizing and aesthetically-pleasing photos of vegan dishes that he creates in his kitchen for all of his 1.5 million followers to enjoy.

One of Jose’s specialties is smoothie bowls, which has become a huge food trend both in and outside of vegan food circles recently.

This fruit-based dish is always vegan and is a great way to incorporate more vitamins and antioxidants into your diet.

This page proves that they can be both delicious and beautiful.

Jose doesn’t just focus on smoothie bowls, however. His colorful and striking creations reach across culinary boundaries, ranging from fruity desserts to chocolatey doughnuts.

Let this page inspire you and increase the beauty and aesthetic value of your own vegan dishes!

The post Beautiful Vegan Food is This Instagram’s Specialty appeared first on falafelandcaviar.com.

If you’ve chosen a plant-based lifestyle, you really can’t enjoy the pleasure of boxed funfetti cake anymore. You can, however, make it at home as a dip but vegan style!

This funfetti-inspired dip has all those super yummy flavors you loved as a kid, but it is super high in protein, much healthier, and you can even make the whole thing in a food processor! Let’s get to dipping!

Ingredients

The main ingredient for this recipe might sound strange, but you really won’t taste it.

For this dip, you will need:
half of a block of medium firm tofu
3 tablespoons of oat flour
1 tablespoon of cashew butter or any type of nut butter you have
1 teaspoon of vanilla extract
4 tablespoons of maple syrup
3 tablespoons of unsweetened vegan yogurt
a pinch of salt
and sprinkles!

Recipe

Place all the ingredients except for the sprinkles into a food processor and have it mix everything together until the dip comes out with a smooth consistency.

Once the texture is where you want it, pour it out and mix in the sprinkles.

Put it in a bowl, top with more sprinkles, and serve!

The post Transform a Classic Childhood Cake into a Vegan Dip! appeared first on falafelandcaviar.com.

However, the real stuff is definitely not vegan and not anywhere close to being healthy. So this vegan version is just as delicious, and a lot better for you. All you need are a few ingredients and a food processor, and you can make this at home!

Recipe

1. Start by preheating your oven to 350 F.
2. Pour 2 cups of raw hazelnuts onto a baking sheet and roast in the oven for about 10 minutes.
3. Allow the nuts to cool for a couple of minutes, and then rub them in between your hands to get rid of any leftover skins.
4. Put the nuts into the food processor and run it until it comes to a smooth nut butter.
5. Then, add in 1 1/2 tablespoons of vanilla extract, 1/4 cup of cocoa powder, 1/4 cup+3 tablespoons of maple syrup or coconut sugar, 3/8 teaspoon of salt, and 1/2 cup of plant-based milk.
6. Turn on the food processor and blend until everything comes together into a nice creamy paste and then you’re done!
7. If you want the spread to be a little smoother, you can add 1-2 tablespoons of your choice of oil.

The post This Vegan Version of Your Favorite Chocolate Spread Does Not Disappoint! appeared first on falafelandcaviar.com.