---begin-tinykitchen---
Title: Mexican Chocolate Bundt Cake

3 C all purpose flour
1 1/2 C granulated sugar
1 t salt
2 t baking soda
1/2 C unsweetened cocoa powder
1 T vanilla extract
2/3 C canola oil
2 T white distilled vinegar
1 C cold water
1/2 t cayenne
1/2 t chili powder

Preheat the oven to 350° F. Lightly oil a Bundt pan. (Can also use cake pans or muffin tins.)

Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl until thoroughly combined. Create a well in the center of the dry ingredients, and add the vanilla, oil, vinegar, and water. Mix until just combined. Pour into the prepared pan and bake for 30 minutes, until a toothpick comes out clean.

Dust with confectioner's sugar and top with fresh raspberries if you have them.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tinykitchen---
Title: Peanut Butter Chocolate Bars

2 C rice krispies, crushed
1 1/2 C peanut butter
2 C confectioners' sugar
1/2 C plus 2 tablespoons margarine, melted
1 t vanilla extract
1/2 C chocolate chips

Generously grease a 9x13 inch baking pan.

In a large bowl, combine the cereal, peanut butter, confectioners' sugar, 1/2 cup of the margarine, and vanilla. Press the mixture into the prepared baking pan.

In a small saucepan, melt together the chocolate chips and the remaining 2 tablespoons of margarine, stirring constantly. Remove from the heat.

Spread the chocolate mixture over the top of the peanut butter mixture. Set aside for 1-2 hours to set.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tinykitchen---
Title: Chocolate Brownies

1 1/2 C granulated sugar
3/4 C unsweetened applesauce
2 T water
2 t ground flaxseed
1/2 C water
2 t vanilla extract
1 1/3 C all purpose flour
3/4 C unsweetened cocoa powder
3/4 t baking powder
1/4 t salt
1 C chocolate chips
1 C pecans or walnuts, coarsely chopped

Preheat oven to 350°F. With canola oil, grease an 8x8 inch baking pan.

In medium-size bowl, stir together the sugar, applesauce, and 2 tablespoons water.

In a small bowl or food processor, combine the ground flaxseed with the 1/2 cup water. Add this to the applesauce mixture along with the vanilla and stir to combine.

In a separate small bowl, combine the flour, cocoa, baking powder, salt, chocolate chips, and nuts. Add to the applesauce mixture, and stir just to combine.

Pour into the prepared pan and bake for 40 minutes. The finished product should be moist. Bake longer if you like more cake-like brownies. Remove from the oven and let cool before cutting.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tinykitchen---
Title: Chocolate Peanut Butter Frosting

1/2 C creamy peanut butter
1/3 C unsweetened cocoa powder
1/2 C vegan milk, or more as needed
2 1/2 C confectioners' sugar, sifted
1/4 t salt
1 t vanilla extract

Cream together the peanut butter and cocoa. Add the vegan milk and beat until smooth. Add the sifted confectioners' sugar, salt, and vanilla, then add a little more vegan milk at a time to reach a good spreading consistency.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tinykitchen---
Title: Chocolate Peanut Butter Cupcakes

1/2 C creamy peanut butter
1 1/4 C vegan milk
1 - ripe banana, mashed
1 t vanilla extract
2 1/4 C all purpose flour
1 1/2 C granulated sugar
3 1/2 t baking powder
1 t salt
3 T unsweetened cocoa powder
1 - recipe Chocolate Peanut Butter Frosting

Preheat the oven to 350° F. Line 2 cupcake tins with paper liners.

Using an electric hand mixer, mix together the peanut butter, milk, banana, and vanilla. In a separate bowl, stir together the flour, sugar, baking powder, salt, and cocoa. Add the dry mixture to the wet and stir (by hand) until all the ingredients are combined.

Spoon the cupcake batter into the liners until they are half to two-thirds full.

Bake for 20-25 minutes, or until a toothpick comes out clean.

Cool for 10 minutes, cool on wire racks, and frost.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tinykitchen---
Title: Spiced Cocoa Muffins

1 3/4 C all purpose flour
3/4 C granulated sugar
6 T unsweetened cocoa powder
2 t baking powder
1/2 t baking soda
2 t ground cinnamon
1/4 t ground cloves
1/4 t cayenne pepper
1 t salt
3 t Ener-G egg replacer
4 T water
1 C vegan milk
1/2 C margarine (or canola oil)
1/2 C chocolate chips (optional)
1/2 C walnuts, finely chopped (optional)

Preheat the oven to 400° F. Lightly grease your muffin tins.

Sift the flour, sugar, cocoa powder, baking powder, baking soda, cinnaomn, cloves, cayenne, and salt together in a large bowl.

In a food process or in a bowl using an electric hand mixer, whip the egg replacer and water together until creamy.

In a separate bowl, combine the egg replacer mixture, vegan milk, and melted margarine. Add the liquid to the dry ingredients, stirring just enough to combine. Fold in the chocolate chips and/or nuts.

Spoon the mixture into the muffin tins, filling 3/4 full. Bake until a toothpick comes out clean, about 15 minutes. Let sit for 5 minutes, then cool on wire racks.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tinykitchen---
Title: Chocolate Macadamia Clusters

1 1/2 C dates, pitted and soaked in hot water
1 1/2 C macadamia nuts
1/4 C unsweetened cocoa powder
1 t vanilla extract
1 C finely shredded coconut

Drain the dates and set aside.

Chop 1 cup of the macadamia nuts and set aside.

Place the remaining 1/2 cup macadamia nuts in a food processor and grind to a powder. Slowly add the dates until thoroughly mixed. Add the cocoa powder and vanilla and process until well blended.

Stir in the chopped macadamia nuts. Roll the mixture between your palms into one inch balls. Roll the balls in the coconut and flatten them slightly. Arrange them on a platter and serve, or cover and refrigerate until ready to use. They will keep, refrigerated, for up to 2 weeks.

From Vegan Planet
---end-tinykitchen---

---begin-tinykitchen---
Title: Nottella

1 C toasted, skinned hazelnuts
2 T Frangelico or 1 1/2 t hazelnut extract
1/4 t vanilla extract
3/4 C confectioners' sugar
1/4 C unsweetened cocoa powder
10 T peanut or hazelnut oil

Empty the hazelnuts into a food processor and pulse into crumbs, and then continue until an oil pate forms. Add the hazelnut liquor, vanilla extract, confectioners' sugar, and cocoa. Blend until a crumbly mixture forms. Add 4-5 tablespoons of oil. Continue to pulse and add oil until a thick, spreadable mixture is achieved. If needed, add a bit more confectioners' sugar.

Store in the refrigerator in an airtight container.

From Veganomicon
---end-tinykitchen---

---begin-tinykitchen---
Title: Chocolate Espresso Balls

3 T unsweetened cocoa powder
3/4 C confectioners' sugar
1/2 T instant espresso
3 1/2 oz. bittersweet baking chocolate, grated
1 C walnuts, almonds, or hazelnuts, finely chopped
1 T margarine
1 T water

Sprinkle a small plate with the cocoa and set aside.

In a medium bowl, mix the sugar and espresso powder until thoroughly combined. Add the chocolate, nuts, margarine, and water. Mix until thoroughly combined, adding additional water as necessary to help the mixture hold together.

Roll the mix into 1-inch balls and roll gently in the cocoa. Refrigerate a minimum of one hour. Serve chilled.

From Vegan Italiano
---end-tinykitchen---

---begin-tinykitchen---
Title: Deep Chocolate Bundt Cake

1 3/4 C fresh brewed coffee
2/3 C unsweetened cocoa powder
1 1/2 C granulated sugar
1/3 C canola oil
1/3 C applesauce
1/4 C cornstarch
2 t vanilla extract
1 t almond extract
2 C whole wheat pastry flour or all purpose flour
1 t baking soda
1 1/2 t baking powder
1/2 t salt

Preheat the oven to 325° F. Lightly grease a Bundt pan.

Whisk the cocoa into the hot coffee. Set aside.

In a mixing bowl, whisk together the granulated sugar, canola oil, applesauce, and cornstarch for about 2 minutes. Add the extracts. Then add the coffee and chocolate mixture.

Sift in the flour, baking powder, baking soda, and salt. Add the wet ingredients and beat until relatively smooth.

Pour the batter into the Bundt pan and bake for about 45-55 minutes.

Remove from the oven and let cool for about 20 minutes, then invert onto a serving plate. If desired, dust with confectioners' sugar.

From Veganomicon
---end-tinykitchen---

---begin-tinykitchen---
Title: Chocolate Hazelnut Biscotti

1/3 C almond milk
2 T ground flaxseeds
3/4 C sugar
1/2 C canola oil
1/2 t vanilla extract
1/2 t almond extract
1 T instant espresso
1 1/2 C all purpose flour or whole wheat pastry flour
1/3 C unsweetened cocoa powder
2 T arrowroot powder
2 t baking powder
1/2 t salt
1 C whole raw hazelnuts

Preheat the oven to 350° F. Lightly grease a large cookie sheet.

In a large bowl, whisk together the almond milk and flaxseeds. add the sugar, oil, extracts, and espresso, and stir until smooth. Sift in the flour, cocoa powder, arrowroot, baking powder, and salt. Just as the dough comes together, knead in the hazelnuts. Dough will seem quite gluey and wet.

On the baking sheet, form the dough into a rectangle about 12 inches long and 3-4 inches wide. Bake for 28 minutes until lightly puffed; the top may also be slightly crackled.

Remove from the oven and allow to cool for 30 minutes, until very firm.

Turn up the oven heat to 375° F. Carefully transfer the baked dough to a cutting board. With a heavy, very sharp knife, slice the dough into 1/2 inch thick slices.

Set the slices on the cookie sheet on their cut sides and bake for 12-15 minutes. Cool and store in an airtight container.

From Veganomicon
---end-tinykitchen---

---begin-tinykitchen---
Title: Chocolate Raspberry Cookies

1/2 C raspberry preserves
1 C sugar
1/3 C canola oil
1 t vanilla extract
1 t almond extract
1/2 C unsweetened cocoa powder
1 1/2 C all purpose flour
3/4 t baking woda
1/4 t salt

Preheat the oven to 350° F. Lightly grease cookie sheets.

In a large mixing bowl, stir together the raspberry preserves, sugar, canola oil, vanilla, and almond extract.

In a separate mixing bowl, sift together the other ingredients. Mix the dry and wet ingredients. If necessary, knead by hand to work the batter into a soft and pliable dough.

Roll the dough into walnut-size balls and then flatten them into 2 1/2 inch rounds. Bake for 10 minutes.

Remove from the oven and cool on racks.

From Veganomicon
---end-tinykitchen---