Chocolate Peanut Butter Shake *

This recipe is gluten-free and optionally soy-free.

1/2 cup chocolate vegan ice cream *
3 TBSP smooth peanut butter (or more if you want a creamier shake)
2 tsp cocoa powder
2 tsp vanilla agave **
1 cup unsweetened almond milk

Place the ingredients in your blender - the cocoa should not go in first or last - and blend until smooth according to the directions for your blender. If you do not have directions try pulsing a few times, blending on low for 15 seconds, and then medium until it looks smooth and creamy.


* I use So Delicious coconut milk chocolate ice cream to make mine soy-free. You could use any kind you like but if it is very sweet you may want to omit some or all of the agave.

** The vanilla agave I used is Wholesome Sweeteners brand. If you cannot find vanilla agave regular agave, or another sweetener of your choice, will be fine but you may wish to add a few drops of (gluten-free) vanilla extract.

Chocolate Peanut Butter Frosting *

I wanted to make a cake that my Grandfather, a big fan of peanut butter cups, would enjoy so I whipped up some chocolate peanut butter frosting. This recipe only makes just enough to spread on the top of an 8x8" cake so if you want to frost the sides or are making a larger cake you will want to at least double it. Because of the peanut butter this won't be as light in texture or get as stiff on the outside as most frosting.

3 TBSP smooth style peanut butter
1 tsp vanilla
1 cup powdered sugar *
3 TBSP vanilla or plain almond milk
1 TBSP cocoa powder

Combine the ingredients in a mixing bowl and cream together with a fork or spoon. It may help to add 1/2 the sugar and stir it in before adding the second half. You can use a hand mixer or stand mixed instead if you like.

* If you are concerned about finding powdered sugar that was definitely not processed with bone char you can order it on Amazon or try a natural foods shop or Whole Foods.

NOTE: I use gluten free/alcohol free vanilla and smooth "natural" peanut butter with a tiny bit of palm oil in it. I don't know if using alcohol-based vanilla or true natural peanut butter (ie peanuts & salt) will alter the texture or flavor of the frosting.

Brownies

It took me a long time to figure out a vegan recipe that would give me extremely chocolate, fudge-like brownies without any odd ingredients or an overly-gooey texture. Finally, I can make brownies just the way I like them anytime the craving strikes! If you like chopped walnuts or chocolate chunks just add a little to the batter, or, if you like Mexican chocolate try adding a 1/2 tsp of cinnamon.

½ cup margarine, melted OR 1/2 cup safflower oil*
1 cup sugar
1 tsp vanilla
¼ cup warm water mixed with 1 TBSP enerG egg replacer
1 cup flour
2/3 cup cocoa powder
½ tsp baking powder
A pinch of salt* (* if using oil instead of Earth Balance, use 1/4 tsp salt)

Combine and mix margarine/oil, sugar, and vanilla in a medium mixing bowl. Add enerG and stir. In a measuring cup, blend flour, cocoa, baking powder, and salt. Add dry ingredients to wet and stir thoroughly. Prepare a 9x9” metal pan with nonstick spray then spread the brownie dough evenly into the pan. Bake it at 350 degrees for 22 to 25 minutes or until done. Allow to cool before cutting.