Ferrero Rocher hazelnut chocolates are among the ranks of affordable and highly-accessible snacks that still retain an air of sophistication.

Each piece of Ferrero Rocher is individually packaged with a hazelnut and chocolate crust that reveals a chocolate mousse filling bearing a surprise whole hazelnut at the center. The textures are tantalizing, and the taste offers that sweet chocolate fix in just one pop. However, it’s hard to stop at just one, and soon you find yourself a handful deep, having done more damage to your diet that you bargained for. The following Ferrero Rocher remake is vegan and full of sweet satisfaction.

In one serving (3 pieces) of Ferrero Rocher hazelnut chocolates, there are 220 calories, 150 of which come from 16 grams of fat, 5 of which are saturated, 3 milligrams of cholesterol, 15 grams of sugar and 17 grams of total carbohydrates. This is no surprise, considering the sweet snack’s ingredients list includes the likes of sugar, butteroil, artificial flavorings, wheat flour, whey and the leavening agent sodium biocarbonate. Except for the inherent nutrition of the whole hazelnut found at the center of each piece, Ferrero Rocher hazelnut chocolates are doing anything but optimizing your health.

Luckily, the flavors of Ferrero Rocher aren’t so hard to mimic, and with ingredients that actually do your body good!

Homemade Ferrero Rocher Recipe

Makes 16

Ingredients

• 2 avocados
• 1 teaspoon vanilla extract
• 2 teaspoons maple syrup
• 3/4 cup hemp protein powder
• 2 tablespoons cocoa powder
• Dash sea salt
• 16 whole hazelnuts, plus 1/2 cup chopped for coating
• 1 bar 70% dark chocolate
• 1 tablespoon coconut oil

Directions

In a food processor, blend the avocados, vanilla, maple syrup, protein powder, cocoa powder, and salt. Continue until evenly combined and smooth. Line a baking sheet with parchment paper and use a spoon to scoop 16 truffles onto it. You do not need to shape them into well-formed balls yet. Push 1 whole hazelnut into the center of each. Place the sheet into the refrigerator to cool. While it cools, melt dark chocolate and coconut oil until smooth. After 15 minutes, remove the truffle scoops from the fridge and use clean hands to shape them into balls. Roll each truffle loosely in chopped hazelnuts, then cover completely with melted chocolate mixture. Place each truffle back onto the parchment paper and return the baking sheet to the fridge to cool. Serve after 20 minutes. Store in the refrigerator.

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Photo Credit: GlowKitchen

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What if I told you that you could have a chocolate cake in all its decadence and a welcome chocolate coma to boot without it interfering with your weight loss goals or putting a dent in your dietary lifestyle? This chocolate cake recipe is not only vegan but also packed with a good dose of veggies.

Before you cringe at the thought, rest assured that the vegetable component is none other than beets and the earthy taste and dense starchiness only adds more flavor and texture to what we have come to love chocolate cake for. Grab the forks and gather round, because one piece just won’t cut it. Enjoy!

Regular chocolate cake is full of offenders such as white sugar, white flour, butter, eggs, milk, and preservative-laden chocolate chips. So while the result may be delicious, it’s not the kind of chocolate cake that you can enjoy regularly or be particularly proud of in terms of nutritional stats. This chocolate cake recipe uses unrefined sugar – turbinado sugar – and replaces white flour with whole-wheat flour and spelt flour to up the ante of fiber content. The spices give an aromatic twist and the roasted beets are a surefire vegetable surprise. The beets have such a glorious color and its depth in flavor further accents the chocolate. Because of the beets, the chocolate cake retains a denser, moister texture that makes each bite feel naughty. This recipe is most definitely unique, but it is sure to be a crowd pleaser, especially when you reveal the “secret” ingredient.

Vegan Beet Chocolate Cake

Makes one 10-inch cake

Ingredients

For the cake:

• 2 large beets, baked
• 1/3 cup vegetable oil
• 2/3 cup turbinado sugar
• 1 teaspoon vanilla
• 1 cup whole-wheat flour
• 1 cup spelt flour
• 1/2 cup cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 teaspoon cinnamon
• Dash of cayenne pepper
• 1/2 cup vegan chocolate chips

For the chocolate cream glaze:

• 1/2 cup coconut oil
• 1 cup vegan chocolate chips

Directions

Preheat the oven to 400 degrees Fahrenheit. Wash beets, remove their stems and wrap each in aluminum foil. Bake for 1 hour or until tender. Remove beets, set them aside, and lower the oven temperature to 350 degrees Fahrenheit.

Chop the beets and add them to a food processor along with the liquid they gave off while baking that has collected in the foil. Add the vegetable oil, sugar and vanilla. Mix until smooth.

Transfer the beet mixture to a large bowl and add the dry ingredients: flours, cocoa powder, baking powder, baking soda, salt, cinnamon and pepper.

Stir until evenly combined, but do not over mix. Fold in the chocolate chips and pour the mixture into a lightly greased 10-inch round baking pan or bunt-cake pan. Put into the oven and bake for 35-40 minutes, or until the center is firm. Test with a toothpick in the center – if it comes out clean, it is done!

Set the cake aside and let it cool to room temperature. Meanwhile, melt the coconut oil and chocolate chips over a double broiler, stirring constantly. When serving each slice of cake, spoonful the mixture atop each slice before eating.

Image Credit: GlowKitchen

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The post Vegan Chocolate Cake Recipe with Beets (And It’s Totally Yummy) appeared first on EcoSalon.

When those late-night sugar cravings strike, we all look for easy desserts. Try these five vegan chocolate recipes for indulgence that’s both quick and healthy!

Who says vegan cuisine can’t be decadent, creamy, rich, dense, and full of sweet, sweet chocolate? When searching for easy desserts, you’ll often find chocolate recipes that include not-so-good ingredients such as cream, butter, milk, eggs, white flour and white sugar.

But don’t despair! We’ve assembled some of our favorite healthy and quick vegan chocolate recipes for easy desserts that will give the post-dinner bite a whole new profile.

1. Vegan Chocolate Coconut Pudding

Ingredients:

• 1 can coconut milk, chilled in the refrigerator for at least 3 hours
• 1 tablespoon coconut palm sugar (agave or maple syrup work as well)
• 1 tablespoon cocoa powder
• 1 teaspoon vanilla extract
• Dash of sea salt
• Fresh mint leaf for garnish

Directions: Spoon out the thicker portion of the chilled coconut milk from the can and into a mixing bowl. You can use a BPA-free brand, such as Native Forest or Aroy-D. Omit any liquid. Add in the remainder of the ingredients and fold until evenly combined. Serve with a light dust of cocoa powder and a fresh mint leaf. Serves one.

2. Basic Vegan Chocolate Cake

Ingredients:

For the Cake:

• 1 1/2 cups flour
• 1/2 cup sugar
• 1/2 cup coconut palm sugar
• 1/4 cup cocoa powder
• 1 teaspoons baking soda
• Dash of salt
• 1 teaspoon vanilla extract
• 1 tablespoon vinegar
• 1/3 cup +1 tablespoon coconut oil, melted
• 1 cup vegan milk (almond, rice, soy)

Ingredients:

• 2 cups whole wheat flour
• 1 cup chopped walnuts, chopped
• 1/2 cup cacao powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 cup maple syrup
• 1/2 cup canola oil (or coconut oil)
• 1 teaspoon vanilla

Directions: Preheat the oven to 350 degrees Fahrenheit. Combine the dry ingredients (but only 1/2 cup of the chopped walnuts) in a large bowl. Add the wet ingredients and stir until evenly combined. The mixture will be thick and fudge-like. Spread into an un-greased, 8×8 glass pan, top with the remaining 1/2 cup of chopped walnuts, and bake for approximately 20-25 minutes. To check if it’s ready, push down on the center with your index finger. If you sense resistance, it’s done.

Ingredients:

• 1 banana
• 1 tablespoon honey
• 3 tablespoon coconut flakes
• 1 heaping teaspoon cocoa powder
• Berries for garnish

Directions: Peel and chop the banana and place into a zip-lock bag. Let sit in the freezer for at least 2 hours or until frozen. Blend all ingredients together in a food processor until smooth and fluffy. Serve with a garnish of berries, coconut flakes, and cocoa powder. Serves one.

5. Vegan Chocolate Chip Cookies

Serves 15-20

Ingredients:

• 2 cups whole-wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2-3/4 cup carob chips
• 1 cup turbinado (or white sugar)
• 1/2 cup canola oil
• 1 teaspoon vanilla
• 1/4 cup water

Directions: Mix the dry ingredients with the carob chips. Add the oil, vanilla and water and then mix until evenly combined. Roll into tablespoon-sized balls and bake at 350 degrees Fahrenheit for 12 minutes.

The post Craving Easy Desserts? Try These 5 Vegan Chocolate Recipes appeared first on EcoSalon.

Your inner child rejoices when it sees that the birthday party centerpiece is more than just two layers of light flour cake separated by a simple frosting. When an ice cream cake is served, the party gives you even more reason to celebrate.

There’s no escaping the fact that ice cream is incredibly decadent, dense, and heavy. But you can still satisfy your inner child and keep your figure slim with this vegan ice cream cake recipe.

The average slice of ice cream cake contains 240 calories, 9 grams of fat (5 of which are saturated), 34 grams of carbohydrates, 24 grams of sugar, 15 milligrams of cholesterol, and some 5 grams of protein. The nutritional benefits pale in comparison to the negative effects of the sugar, fat, and animal protein inherent in the dessert.

And sure, a dessert deserves to be sweet and rich, but it’s the source of the sugar, fat, and protein that makes the ice cream cake trigger more guilt than enjoyment. When substituted with vegan whole food ingredients, you can transform the ice cream cake into a dessert you are proud to eat.

This vegan ice cream cake recipe is colorful and holds the tastes of fruit, vanilla, and chocolate in each bite. The Newman-Os ( a healthier version of Oreos) layer is optional. But because the remainder of the cake is banana-based and light, the cookie layer is an acceptable compromise. Overall, this vegan ice cream cake recipe makes it easy to celebrate life with each bite.

Vegan Ice Cream Cake

Serves 8-10

Ingredients

• 8-10 Newman-Os

Raspberry Layer

• 2 bananas, peeled, chopped, and frozen
• 1 cup frozen raspberries
• 1 teaspoon vanilla extract
• ½ cup vegan milk (almond, rice, soy, or coconut)
• Dash of sea salt

Vanilla Avocado Layer

• 2 bananas, peeled, chopped, and frozen
• 1 avocado
• 1 teaspoon vanilla extract
• ½ cup vegan milk (almond, rice, soy, or coconut)
• Dash of sea salt

Chocolate Coffee Layer

• 2 bananas, peeled, chopped, and frozen
• 1/3 cup cocoa powder
• ¼ cup coffee, cooled
• 1 teaspoon vanilla extract
• 1/4 cup vegan milk (almond, rice, soy, or coconut)
• Dash of sea salt

Directions

Place Newman-Os in a food processor and pulse until they resemble large crumbs. Line a cake dish with plastic wrap. Blend each layer separately in a food processor until smooth. Layer the bottom of the dish with the chocolate layer. Smooth the top with a spatula and then add the vanilla layer, smoothing its top as well. Add the raspberry layer last.

Top the raspberry layer evenly with the Newman-Os crumbs. Push down on the crumbs lightly so that they are firmly attached to the ice cream. Place the dish into the freezer for at least one hour, or until hardened. Flip the dish over to remove the final ice cream cake. Let the cake sit at room temperature for approximately 20 minutes before serving.

Photo Credit: KellyLovesCupcakes

The post Vegan Ice Cream-Cookie Cake Recipe (You’re Welcome!) appeared first on EcoSalon.

Raise your hand if you’ve ever enjoyed yourself with nothing more than a spoon and a jar of peanut butter.

It’s not so uncommon, simply because peanut butter is absolutely delicious. And then, you realize that it pairs well with chocolate chips, and soon you have yourself a go-to midnight snack that could probably use a good bit more structure. So, peanut butter bars were born. But, there’s no need to pull out the butter or milk-laden chocolate. Instead, make this vegan peanut bar recipe to keep things healthy and your conscience a little more at bay. Enjoy!

This vegan peanut butter bars recipe makes 20 servings, technically speaking, but if you’re preparing it for a crowd, make more than you think you need, because these will fly off the table. Also, get creative with the add ins. Before refrigerating, I like to top the chocolate layer with nuts and dried coconut flakes. Get festive with your choices!

Vegan Peanut Butter Bars 

Makes about 20 servings

Ingredients

• 1 cup all-natural peanut butter
• 2 tablespoons coconut palm sugar
• 2 tablespoons coconut oil, hardened
• 1 tablespoon maple syrup
• Dash of sea salt
• 1 1/2 cups vegan chocolate chips

Directions

In a food processor, pulse together the peanut butter, coconut palm sugar, coconut oil, maple syrup and sea salt. Once evenly combined and smooth, spread the mixture on the bottom of a pan lined with parchment paper. In a double broiler over medium heat, melt the chocolate chips. Once melted to a smooth consistency, pour over the peanut butter base and spread evenly with a spatula. Place the pan in the refrigerator until the chocolate hardens. Hasten the process by putting the pan into the freezer. Cut into small squares and enjoy!

Photo Credit: Jamieanne

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Springtime is special. The birds and bees are out and about doting over every gorgeous flower. It’s a vibrant, flavorful time of year; and for the sweet tooth, it’s the berry best vegan dessert time of year!

Who doesn’t love a good dessert? As a vegan, I’ve learned to do without, more often than not, those cakes, cookies, tarts and pies that are usually slathered in butter and full of eggs. I can skip the wintery fruitcakes, pumpkin pies and heavy chocolatey treats, but it’s not quite the same in spring.

Spring is full of so many seasonal yummy berries and fruits that make desserts taste light and fresh, especially when they’re vegan. They’re certainly nothing to feel guilty about…at least not that guilty, anyway. In fact, some of them can be a bit on the healthy side…although, it’s never an excuse to overdo it!

Where to begin? How about the most spring of all treats…

Rhubarb

It’s the sweet treat of the season. And while a fruity rhubarb pie is a must, consider some of these other options, veganized:

1. Strawberry and Rhubarb topped Sundaes

2. Poached Rhubarb

3. Rhubarb Sorbet

4. Rhubarb Oatmeal Bars

Berries

Of course they’re perfect all by themselves…but sometimes we want to eat fancy foods.

5. Strawberry Shortcake

6. Strawberry Cobbler

7. Strawberry Pistachio Tart

Citrus

Citrus fruits are available year round, but their true season is winter through the end of May or so. And it’s a good thing because they make some of the best vegan desserts ever.

8. Key Lime Pie

9. Lemon Bars

10. Lemon Ginger Cookies

11. Lemon Cake

Keep in touch with Jill on Twitter @jillettinger

Image: various brennemans

The post Tart, Sweet and Fresh: 11 Springtime Vegan Dessert Recipe Ideas appeared first on EcoSalon.

I haven’t met a soul who doesn’t like tiramisu.

Surely, some don’t care for it much, but in my experience, the layered dessert causes a stir among patrons whenever it’s an option. There’s something about the creaminess of the mascarpone cheese paired with sweet ladyfingers softened by coffee flavored liqueur that makes it fit for any time of the day. But, the fact remains that tiramisu isn’t the most flattering to your physique. With a few major tweaks, however, traditional tiramisu may just be an indulgence you don’t have to regret.

Tiramisu recipes vary from one person and restaurant to the next, but the elements generally remain the same. Ingredients include egg yolks, white sugar, mascarpone cheese, heavy whipping cream, semisweet chocolate, coffee, dark rum or Marsala wine, and ladyfingers made with white flour and eggs. From this list, it is clear where you may run into trouble in trying to incorporate your love for the dessert into your life. An average slice of tiramisu may comprise upwards of 500 calories, more than 50 percent fat, 18 grams of saturated fat, 300 mg of cholesterol, 40 grams of carbohydrates, and 30 grams of sugar. These are hardly the kinds of stats that keep your conscience at bay.

To remedy this not so glamorous nutritional profile, I’ve created a vegan tiramisu recipe that still bears its characteristic decadence. This vegan tiramisu sticks to simple, accessible ingredients and takes the time and labor out of the process. This version is egg and dairy free, opting for coconut milk instead, and uses whole-wheat flour and coconut palm sugar to replace the white counterparts.

Vegan Tiramisu

Total time: 1 hour 15 minutes

Makes 4-6 slices

Ingredients

For the Ladyfingers:

• 1 cup whole-wheat flour
• 1/2 cup coconut palm sugar
• 2 teaspoons baking soda
• 1/2 teaspoon arrowroot powder
• 1 teaspoon vanilla
• 1/4 cup safflower oil
• 3/4 cup water
• Spray oil

For the Cream:

• 15 oz can coconut milk, chilled
• 1 tablespoon agave nectar
• 1 teaspoon vanilla extract

For the Assembly:

• 1 cup coffee, cooled
• 1 tablespoon bourbon (optional)
• Fresh mint and cinnamon  or cocoa powder for garnish

Directions

For the ladyfingers, preheat the oven to 375 degrees Fahrenheit. Combine all the dry ingredients together and add the wet ingredients. Stir until smooth. Spray oil on the bottom and sides of a 9-inch baking dish. Pour the mixture into the dish and bake for 20 minutes, or until the center has firmed and toothpick comes out clean.

Remove the entire ladyfinger “pie” from the baking dish in one piece. Slice ladyfinger-sized pieces, place them on parchment paper and return them to the 375-degree oven for 15 more minutes, or until browned and more hardened, but not burnt. Let the ladyfingers cool to room temperature before use. They will feel firm, but will soften later when soaked in the coffee mixture.

While the ladyfingers cool, prepare the cream filling. Open the canned coconut, which has been stored in the refrigerator at least one hour before preparation, and scoop out the hardened part, leaving the watery bottom behind. In a medium bowl, vigorously whisk the coconut milk with the agave and vanilla.

The post Not Quite Guilt-Free…But Close: Tiramisu Gets a Vegan Recipe Makeover appeared first on EcoSalon.

Don’t let the commercials fool you. A Snickers bar is hardly satisfying in the most important ways. Make your own vegan recipe instead.

When it comes to Snickers, the joy is its nutty aftertaste, the contrast of its crunchy and gooey center, and the way it fills you up and gives you a bolt of energy. However, it’s no secret that Snickers could really use a nutrition makeover. Packed with sugar, artery-clogging fats and empty calories, a Snickers bar does not make for the best midday snack; instead, it makes for the worst anytime splurge.

In one Snickers bar, there are 250 calories (110 of which are from fat), 12 grams of total fat, 4.5 grams of saturated fat, 5 milligrams of cholesterol, 33 grams of carbohydrates (27 of which come from sugar), and only 1 gram of dietary fiber. If these stats alone aren’t convincing enough, a glance at the ingredient list seals the deal. Snickers contains the likes of sugar, lactose, milk-fat, artificial flavoring, corn syrup, and partially hydrogenated soybean oil. Not only are these ingredients quite rich, they are difficult for your body to digest and spike your blood sugar levels.

When faced with the challenge of making a dish healthier, there are many ways to go about it. You could focus on one aspect — calories, carbohydrates, fats, etc. — and try to lower their levels, or you could focus on the nature of the ingredients. In the case of Snickers, I did not want to get rid of the treat’s decadence — its fat and calorie content. Instead, I wanted to replace the ingredients with their cleaner, natural counterparts as well as make them entirely vegan. While its calories and fats may be comparable to a regular Snickers bar, the following vegan version of Snickers contains calories and fats from whole food sources that your body can recognize and process, not struggle to digest. The result: it goes down easy! This recipe feels surprisingly light and refreshing.

Homemade Raw Snicker Bars

Makes 8-10 bars

Ingredients

For the Base

• 1/2 cup cashews that have soaked in water for at least 1 hour
• 1/4 cup almonds
• 2 tablespoons oats
• 2 tablespoons coconut oil
• 6 juicy dates, pitted
• 1 teaspoon vanilla extract

For the Caramel Filling

• 1 cup pitted dates that have soaked in water for at least 2 hours
• 2 tablespoons nut butter
• 1/3 cup nut milk
• Juice of 1/2 lemon
• 1 teaspoons vanilla extract
• Dash of sea salt
• Handful of peanuts

For the Chocolate Topping

• 1/2 cup agave nectar
• 1 tablespoon cocoa powder

Directions

For the base, in a food processor pulse all the ingredients until evenly combined. In a dish lined with parchment paper, spread the mixture and press until firmly lining the bottom of the dish.

For the caramel center, blend all ingredients until smooth. Spread evenly atop the base mixture.

Sprinkle the peanuts over the caramel filling and press lightly with the edge of a spatula so that the nuts stay in place.

For the chocolate topping, in a small bowl, whisk together the agave and cocoa powder until smooth. Pour over the peanuts so that the surface is entirely covered. Place into the freezer for at least one hour or until the snickers have hardened.

After it has frozen, remove the dish from the freezer and pull the parchment paper so that the frozen Snickers cleanly releases from the dish. Cut into desired shapes and sizes. It’s best eaten cold. Enjoy!

Photo Credits: Sundeep1106, GlowKitchen

The post Snickers Bar Makeover: Homemade Vegan Snickers Recipe appeared first on EcoSalon.