Smart Sweets

Though self-prescribed with good intentions, a striking majority of New Year’s resolutions are imagined in a world of extremes. Everything is painted in black and white; there is success and failure, productivity and laziness, good or bad foods. The temptation to simplify the complex “rules” of the road is great for those most desperate for change, especially when so much mainstream advice points in that very direction. What excitement is there in moderation? How could you sell anything based on common sense?

Quite frankly, I’m sick of this all-or-nothing approach. Resolutions themselves are not the problem, but the way society holds us to them. Friends, I’m not expert on the matter, but if you want my advice, I think we should make a bit more room in this renewed healthy eating regimen for chocolate.

As with all healthy eating choices, quality is absolutely essential for success, which is exactly what Vega has built their reputation on. Though best known for their powdered protein and meal-replacement shakes, I was naturally drawn more to their enticing array of snacking selections. Given the opportunity to investigate these unsung heroes further, I knew from the start that it would somehow end in a deceptively decadent dessert.

Maca Chocolate Bars provided the real inspiration, with their gently earthy, mineral-y quality and slightly bitter edge calling out for a touch more sweetness to round out the deep cacao flavors. Lovers of deep, dark, serious chocolate would love them as is, but for someone coming off of a holiday sugar high, I must admit that my palate calls for something a bit less intense.

Incorporating the brilliantly “Karamelized” SaviSeed, roasted and sugar-coated Inca peanuts, for a satisfying crunch, Nava Atlas’ fool-proof recipe for unbaked brownies seemed perfect for just these ingredients. A few easy substitutions yielded the tastiest, yet healthiest, raw brownie that has ever passed my lips. As the original formula proves, however, no specialty ingredients need apply; switch up the fruits, nuts, and chocolate for equally delicious treats that will help keep your resolutions on track.

I’ve successfully used raisins instead of prunes, almonds instead of cashews, and regular dark chocolate, in additional to Nava’s suggestions, all to the same enthusiastic reception. You have my sweet-toothed word that they don’t taste the least bit like “health food,” and you will never regret savoring that one extra square.

Yield: Makes 12 – 16 Servings

Mega Maca Brownies

Name: Mega Maca Brownies
Prep time: 10 min
Total time: 10 min
Yield: 12
Cuisine: American
Ingredients: 1 Cup Raw Cashews; 1 Cup Pitted Prunes; 3 Tablespoons Unsweetened Cocoa Powder; 1/2 Teaspoon Vanilla Extract; 1/4 Teaspoon Salt; 4 (1.4 Ounce) Maca Chocolate Bars, Finely Chopped, Divided (or 5.6 Ounces Dark Chocolate + 1 Teaspoon Maca Powder); 1/4 Cup Sacha Inchi, Roughly Chopped

Meet the tastiest, healthiest, raw brownie ever. High in protein, fiber, and flavor, these bars taste like a treat while providing a serious dose of quality nutrition to power through your day.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

1 Cup Raw Cashews
1 Cup Pitted Prunes
3 Tablespoons Unsweetened Cocoa Powder
1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Salt
4 (1.4 Ounce) Maca Chocolate Bars, Finely Chopped, Divided (or 5.6 Ounces Dark Chocolate + 1 Teaspoon Maca Powder)
1/4 Cup Sacha Inchi, Roughly Chopped

Instructions

Place the cashews in your food processor and pulse until ground to a fine powder. Add in the prunes, cocoa powder, vanilla, salt, and half of the chopped chocolate. Pulse once more to incorporate, processing until the mixture holds together when pressed. Be patient, as this may take a few minutes.
Add the remaining chocolate along with the sacha inchi and pulse just briefly to distribute the goodies throughout the mixture. These final additions should be roughly chopped but still easily visible. You don’t want to puree the whole thing, since it’s much more satisfying with a bit of texture left in it.
Transfer the mixture to a lightly greased 8 x 8-inch square pan. Use a wide spatula to press it evenly into the bottom before stashing it in the fridge. Chill for at least an hour before slicing and serving. Keep leftovers covered and stored in the refrigerator for no more than a week, or in the freezer for up to a month.

Notes

Adapted from Nava Atlas’ Unbaked Fudgy Brownies from Plant Power

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 90Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 36mgCarbohydrates: 12gFiber: 1gSugar: 6gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

January 5, 2015January 18, 2026

Hannah (BitterSweet)12 Comments

By Bread (and Chocolate) Alone

As far as dietary sacrifices go, I can imagine far worse conditions than living by bread alone. Anyone who says otherwise must not know of the wonders of flour, water, and yeast, and the incredible range of flavors such a humble combination can produce. Of course, a smidgen of chocolate would turn the whole affair into a genuine treat rather than a trial, but the same could probably be said for any sort of cocoa-infused pairing.

Let’s keep this one short and to the point: If you like bread and/or chocolate, together or separately, this is a recipe you should take for a spin. Crunchy croutons take the place of bland wafer cookies in this classic no-bake bar cookie. Accented with chocolate and hazelnuts, the whole mixture is bound with a dark, toasty caramel. Finally, a touch of salt and pepper sets this unique treat apart.

Yield: Makes 12 - 16 Servings

Bread and Chocolate Slice

If you like bread and/or chocolate, together or separately, this is a recipe you should take for a spin. Crunchy croutons take the place of bland wafer cookies in this classic no-bake bar cookie. Accented with chocolate and hazelnuts, the whole mixture is bound with a dark, toasty caramel. Finally, a touch of salt and pepper sets this unique treat apart.

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 5 minutes

Ingredients

8 Ounces Fresh Baguette, Diced into Very Small Cubes (1/4 – 1/2 inch)
3 Tablespoons Extra-Virgin Olive Oil
1/4 Teaspoon Salt
1/4 Teaspoon Freshly Ground Black Pepper
1/2 Cup Dutch-Processed Cocoa Powder
1 Tablespoon Flax Seeds, Finely Ground
1 Tablespoon Cornstarch
1 Cup Toasted Hazelnuts
1/4 Cup Unsweetened Shredded Coconut
1/2 Cup Coconut Oil, Melted
1 Cup Turbinado Sugar
5 Ounces Semi-Sweet Chocolate, Melted
1/2 Teaspoon Coconut Oil
Flaky Sea Salt, Optional

Instructions

Preheat your oven to 400 degrees and have a baking sheet at the ready.
Slice the baguette into very small cubes, between 1/4 – 1/2 inch, as long as they’re equally to ensure that they’ll bake evenly. Toss the pieces with the olive oil, salt, and pepper until full coated, and then spread the bread out in one even layer on your waiting baking sheet. Bake for 15 – 20 minutes, rotating the sheet halfway through, until golden brown all over. Let cool completely.
While the oven is still hot, place the hazelnuts in a small baking dish and slide them into the oven for 5 – 10, until lightly toasted and aromatic. Let them cool for about 5 minutes before rubbing them in a kitchen towel to remove the papery skins.
Measure out 3 cups of croutons and set them aside. Place the rest of them in your food processor along with the cocoa powder, ground flax seeds, and cornstarch, and pulse until coarsely ground. Transfer the mixture to a large bowl along with the reserved whole croutons, skinned hazelnuts, and shredded coconut, stirring lightly to combine. Set aside.
Line an 8 x 8-inch baking dish with foil and lightly grease.
Combine the melted coconut oil and sugar in a medium saucepan over moderate heat on the stove. Resist the urge to stir again once the sugar has dissolved, swirling the pan gently instead to mix the contents. Bring to a boil and let cook until the sugar caramelizes and turns a deep amber color. Quickly pour the hot caramel into the bowl of dry ingredients, stir thoroughly to incorporate, and transfer the whole thing into your prepared pan, spreading it out into as flat a layer as possible.
Finally, mix together the chocolate and 1/2 teaspoon of coconut oil in a small pitcher, and pour it all over the top of the bars while they’re still warm. Use a spatula to smooth it over and distribute it evenly across the whole pan. Sprinkle lightly with flaky sea salt if desired.
Let cool until the chocolate has set. Slice into bars and store in an air-tight container at room temperature.

Notes

Use gluten-free bread to make this recipe gluten-free.

The Cold Shoulder

July? Already? Each new month always seem to sneak up out of no where, unannounced and premature, startling me out of my never-ending daydream and back into the present moment. Somehow, the arrival of July doesn’t feel quite so jarring this time around, and yet there’s considerable dissonance between the calendar date and the weather at hand.

“The coldest winter I ever spent was a summer in San Francisco…”

Oh, it’s been gloriously sunny, aside from the average fog-smothered mornings, but never has a mid-summer month run in with such a cool breeze on its tail. San Francisco summers are unlike any other; I came prepared with plenty of layers, but I still doubted that I would need my autumnal leatherette jacket this late into the year. Thank goodness I suspended that disbelief at least long enough to pack it, since it’s become a constant companion on my brisk campus-bound commutes.

Summertime Chill(y)

While the rest of the country prepares to celebrate our independence with the standard round of backyard barbecues, pool parties, and fireworks, I’m still struggling to get into a properly jubilant mood. How could anyone think of stripping down to a bathing suit when the thermometer barely registers in the low 60’s on some days? Where do city folk all hide their grills, and how do they not set off the fire alarms every single time a tofu pup hits the searing metal grates? Furthermore, how do I make it back home from the fireworks when the Muni is guaranteed to become missing in action, just in my moment of greatest need? While my plans remain up in the air, it’s clear to see that they’ll end up falling on the more nontraditional side of the tracks.

It’s Always Ice Cream Season

One thing that can never be altered about any proper 4th of July party, even for a party of one, is the ice cream. I don’t care if I found myself in a freak snow storm come early July- There would still be ice cream on my menu. Trouble is, what with all the festivities and rampant jubilation, it can be tough to find yourself anchored by an unwieldy cupful of frozen confection. This is a job that calls for bite-sized, chocolate-covered, flavor-filled ice cream truffles.

More Truffles, Less Troubles

These glorious green gems couldn’t be simpler to prepare, and are the prefect offering for a party of any size. Best of all, they can be made well in advance, so all you have to do on the day of celebration is bust them out and look like a total ice cream-churning pro. The creamy emerald interiors are sophisticated enough to suit the most discerning palates, while the shatteringly crisp chocolate coating adds sweetness and whimsy that is sure to appeal to a younger generation of food critics in training.

Yield: Makes a Scant Quart of Ice Cream; 2 – 3 Dozen Truffles

Pistachio Ice Cream Truffles

Enrobed in a crisp chocolate shell, these frosty pistachio ice cream truffles are the prefect offering for a party of any size. Naturally colored green with fresh spinach, you could even argue that they make for a healthy snack.

Prep Time 45 minutes

Cook Time 30 minutes

Additional Time 6 hours

Total Time 7 hours 15 minutes

Ingredients

Pistachio Ice Cream:

2 Cups Plain Non-Dairy Milk
1 Cup Shelled, Toasted Pistachios
1/3 Cup Fresh Baby Spinach, Packed (Optional, for Color)
1/3 Cup Light Agave Nectar
2 Tablespoons Arrowroot
1/2 Teaspoon Salt
1/2 Teaspoon Vanilla
1/8 Teaspoon Fiori Di Sicilla, or a Tiny Pinch of Orange Zest

Chocolate Coating:

6 Ounces (1 Cup) Semi-Sweet Chocolate Chips
2 Tablespoons Refined Coconut Oil

Instructions

To prepare the ice cream base, simply drop all of the ingredients, except for the two extracts, into your blender or food processor. A high-speed blender is your best bet for the smoothest texture, but with enough patience and a bit of straining, any model can make do. Blend on high for 5 – 6 minutes, pausing to scrape down the sides of the canister if necessary, until the mixture is thoroughly pureed, without a single fragment of pistachio to be found.
Pour the smooth mixture into a medium saucepan and set on the stove over moderate heat. Whisking frequently, scraping the sides and bottom of the pan to prevent anything from sticking and scorching, bring the liquid up to a gentle boil.
Once bubbles begin to burst on the surface with increasing regularity, turn off the heat. Stir in the vanilla and Fiori di Sicilia last. Let the base cool to room temperature before moving it into the fridge to chill thoroughly; about 3 hours.
Churn the cooled base in your ice cream maker according to the manufacturer’s instructions. Transfer the soft ice cream into an air-tight container, and let it “cure” in the freezer for at least 3 more hours before scooping out your truffles.
Use small ice cream scoop to make neat little rounds of ice cream, placing them on a silicone baking mat- or parchment paper-lined baking sheet that can fit easily into the freezer. Scoop all of your truffle balls and quickly move the whole baking sheet back into the freezer. You want the interiors to be solidly frozen before attempting to dip them, lest they melt once they hit the hot chocolate coating. Allow at least 3 more hours (yes, again!) or let them chill overnight before proceeding.
Finally, to finish the truffles, heat the chocolate and coconut oil in a microwave-safe container for about 60 seconds. Stir thoroughly until all the chips have completely melted.
Use a fork to quickly submerge the frozen ice cream balls into the liquid chocolate and pull them out again, working as fast as you can. Place them back on their baking sheets and immediately return them to the freezer upon finishing. They can be eaten immediately, or stored in an air-tight container for up to 2 months.

Dollars to Doughnuts

Every Food Has Its Day

Name any day of the year, and I’ll tell you what food the calendar advises us to celebrate. National food holidays have become more of a joke than ever, despite never having serious credentials or origins of real significance in the first place. Every food council wants to get their edibles on the map, from soup to nuts- Literally. Celebrating these obscure occasions used to be a fun diversion, a bit of trivia to share and an excuse to eat something different, but now it’s just too difficult to keep up.

National Doughnut Day

However, there’s still one event that I’ve been celebrating since junior high, marking the date every time I put a blank calendar on the wall: National Doughnut Day. The first Friday of every June has been designated as a time to indulge in these sweet fried rings or spheres, and not just because the United Fried Snack Cake Board of America* said so. No sir, this holiday goes back to the late 1930’s, when the Salvation Army began giving out free doughnuts to soldiers who served in the war. There’s real history behind this joyous, delicious affair.

*Totally fictitious organization, but someone really ought to consider establishing this, don’t you think?

Happily, everyone can join in on the fried festivities now, war veteran or not.

Although there are quite a few shops giving away free oily goods to mark the day, you can do so much better by turning to your own kitchen rather the drive through for doughnut satisfaction. A fear of frying puts many cooks off, but with a simple recipe and a healthy dose of caution, you’ll be rolling in hot, crispy doughnuts, fresher and tastier than anything else on the market. Cake-based doughnut holes fit the criteria beautifully: There’s no yeast that needs to awaken or dough to rise, no fussy shaping or cutting to speak of. You can just mix and fry at a moment’s notice.

One of the greatest benefits of fabricating your own fried treats is the freedom to flavor them in any way your heart desires. Chocolate is always a winning pick, one that I couldn’t resist for this particular celebration. Do you really think I would choose just plain chocolate doughnut holes, though? Clearly you don’t know me very well…

Why you’ll love hot chocolate doughnut holes:

Hidden inside of each tender sphere is a gooey, sticky marshmallow, turning these average munchkins into one-of-a-kind hot chocolate doughnuts, inspired by mugs of hot cocoa topped with a crown of mini mallows melting on top.
The crisp, sugar-coated exterior gives way to the most moist chocolate cake you could hope to taste, the marshmallow in the center adding equal parts indulgence and nostalgia.
To further the “hot” part of the theme, cinnamon sugar or even a spicy, cayenne-flecked sugar could provide the finishing touch, but a simple, straightforward sweetness was exactly what I was craving.

Yield: Makes 20 – 30 Doughnut Holes

Hot Chocolate Doughnut Holes

Hidden inside of each tender chocolate donut hole is a gooey vegan marshmallow, inspired by a rich mug of hot cocoa.

Prep Time 30 minutes

Cook Time 15 minutes

Additional Time 45 minutes

Total Time 1 hour 30 minutes

Ingredients

Chocolate Donut Holes:

20 – 30 Vegan Mini Marshmallows
1 Cup All-Purpose Flour
1/3 Cup Natural Cocoa Powder
1/4 Cup Granulated Sugar
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Plain Non-Dairy Milk
1/2 Teaspoon Apple Cider Vinegar
3 Tablespoons Olive Oil

To Finish:

1 Quart Neutral Oil, for Frying
1/2 Cup Granulated Sugar

Instructions

Before getting started on the batter, place your marshmallows in a single layer on a plate or small sheet pan and stash them in the freezer. They must be frozen solidly before going into the hot oil or else they’ll melt away completely! Allow at least 30 minutes before using your icy mallows.
The batter comes together very quickly, so first begin by pouring the neutral oil into a medium pot with high sides over set over medium heat on the stove.
Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl, stirring to combine. Separately mix the non-dairy milk, vinegar, and olive oil before pouring the wet ingredients into the bowl of dry. Stir just until the batter comes together with no remaining pockets of dry goods. The mixture should be somewhat on the wet side and definitely sticky, but manageable when handled lightly.
Scoop out heaping tablespoons of the batter and stuff a single frozen marshmallow into the center of each. Use lightly moistened hands to shape the dough around the mallow, rounding the raw doughnut out into a rough ball and making sure that the marshmallow is fully sealed inside. Handle them gently, since the dough is very soft.
When the oil hits 360 – 370 degrees, carefully lower 3 – 5 doughnut holes at a time into the pot. Cook for 4 – 5 minutes, turning the doughnuts as needed to ensure even frying all over. The best way to tell if they’re done is to watch and listen to the oil; at first, it will fizzle up madly and seem to almost hiss, but by the time the doughnuts are finished, the surface of the oil should be much calmer, and you will hear more of a pinging sound.
Use a spider strainer or slotted spoon to lift the doughnut holes out of the oil and drain them on paper towels. Repeat with the remaining doughnuts. Let them cool for at least 15 minutes before rolling in the additional granulated sugar, and serve as soon as possible.
Doughnuts don’t get better with age, and I wouldn’t recommend keeping them beyond a day. Luckily, with doughnut holes this good, I don’t think you’ll have any problem with leftovers!

Well-Traveled Treats

Time was not on my side. Mere days before departing for my two month stint in Hawaii, a generous package from Dear Coco landed on my doorstep, over a half dozen glossy chocolate bars embellished with huge chunks of amber brown toffee. These were no ordinary candies, boasting flavors as wild as curry and wasabi, each one inspired by various cuisines across the globe. Despite my voracious sweet tooth, I couldn’t have possibly eaten them all before jetting off, but there was no way I could leave them behind. Somehow it seemed fitting that such a worldly collection of chocolates should accompany me on this exciting adventure. After ejecting shoes and shampoo from my overstuffed suitcase (you know, the less important things) I miraculously made enough space to squeeze in the whole range of treats. Sure, I bore a striking resemblance to Cousin Itt for a full day or two, but any cosmetic sacrifice was worth it.

Boasting eight unique varieties, there truly is something to suit all tastes in this powerful lineup. A brief overview of the creative flavor options wouldn’t truly do these innovative chocolate creations justice. Sharing a peek at my tasting notes is the only way to properly explain these treats, since complete sentences seem to fail me when faced with such intense chocolate treasures.

Sidama (coffee toffee with Buunni Ethiopian coffee beans and sea salt):

Whole coffee beans! Not fooling around here
Aroma of freshly brewed coffee erupts from the package as soon as the seal is broken
A must for mocha-lovers
Dark, smoky chocolate is a match made in heaven with those warm, roasted coffee notes
Sweet, crunchy toffee makes the perfect counter point
Caramel incorporates a symphony of burnt sugar flavor to round the whole bar out
Utterly addictive, not to mention highly caffeinated
I feared that the whole beans would be off-putting, but they meld beautifully- Not at all gritty like ground beans can become

Savanah (pie spiced toffee with roasted pecans and sea salt):

The toffee is absolutely divine! I would gladly eat that alone, and by the handful
Delicately balanced yet warmly spiced, the salt is really bumps the flavor up to a whole new level
Toffee really is the star here, with pecans lending their nutty essence and crisp bite
The chocolate, while snappy, rich, and deep, is really the backup singer to this melody, emerging with a smooth baritone once the high notes have melted away

Barcelona (roasted almond toffee and sea salt):

The most tame, traditional of all offerings
Not really sure what makes it so distinctly “Barcelona”
Solid rendition of the classic chocolate/toffee combination
Toffee really holds its own against the dark chocolate, both share about equal time in the spotlight
Nicely snappy, crisp and crunchy throughout
Liberal use of salt makes flavors pop
Something that everyone would enjoy, very agreeable; no doubt a crowd pleaser

Shanghai (chinese five spice toffee with roasted white sesame seeds and sea salt):

Especially thick, crunchy slabs of toffee chunks
Lovely licorice-driven spice; gentle yet persistent
Sesame seeds really do get lost in the mix
Seeds look nice and are conceptually sound, but don’t contribute discernible flavor or texture
Very good, just not exceptional like the others

Oaxaca (Mexican cinnamon and smoky hot pepper toffee with roasted pepitas and sea salt):

Toffee has taken on a distinctly red hue from the pepper
Gentle warmth from the cinnamon lures you in, but the fiery aftertaste of cayenne bites back with a vengeance
Definitely has a kick, but isn’t overly aggressive
Spice adds flavor without so much heat that it would make me hesitate to break off a second (or third, or fourth) piece
May take you by surprise, but there are no alarm bells going off here
Pepitas are overshadowed by the bold toffee
One for you thrill-seekers and hot sauce-lovers out there

Madras (sweet curry toffee with roasted sunflower seeds and sea salt):

Golden-yellow colored toffee chunks
Notes of coriander and cumin come through most clearly, but are soft and subdued
Not the least bit hot; Spice adds a certain je ne sais quoi, an undefinable complexity
Doesn’t ring quite true as the madras curry powder I know and love, but it’s certainly a tasty riff on the flavor.
Love the addition of sunflower seeds. An unexpected addition that really pulls the bar together with a nutty, toasted undercurrent

Istanbul (cinnamon toffee with rosewater, roasted walnuts and sea salt):

Sings with sweet cinnamon!
Brighter pops of clove follow, adding excitement and energy to each bite.
Rosewater is an intriguing addition, but is sadly smothered by the stronger spices
Occasionally, if you’re really looking for it, you might get the faintest hint of something floral… But that might also be imagined
If rosewater hadn’t been listed on the label, I would have never guessed

Tokyo (ginger toffee with crispy rice and sea salt):

Definite zing to the toffee
Bright, almost floral/citrus-y ginger
Very vibrant and fresh
Deep dark chocolate balances out the high notes
Rice crisps lighten the toffee just a touch, but are barely noticeable
All you taste is ginger and crunch, but there could be far worse things of course
A fairly straight-forward combination that’s still a nice change of pace
Any easy leap for anyone looking for something slightly different

No matter your location or destination, any one of these stellar confections can instantly transport you to a whole new world of flavor. There isn’t a single dud in the whole bunch, but don’t just take my word for it. There’s good reason why all eight are available as a neatly bundled gift pack!

April 14, 2014

Hannah (BitterSweet)15 Comments

For the Love of Chocolate

There are few universal truths in life, which makes each one of them that much more significant: Spring will always follow winter, love cannot be faked, and everyone enjoys chocolate. If any of those statements can be proven otherwise, I don’t want to know about it, especially when it comes to the latter. Quite frankly, person who claims to dislike chocolate is simply lying, revealing questionable character on their part. Thus, with no shortage of fanfare, Fran Costigan unleashed Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts upon the world, an ode to this “food of the gods” that fully lives up to its title. Every bit deserving of the effusive praise that gushes forth from each breathless review, I can only add my own cheers to the chorus.

Giving credit that’s long overdue, the Aztec Truffles (page 53) were the shining stars in my holiday candy boxes way back in festive days of December. Pressed for time and exhausted of fresh ideas, that surprisingly simple recipe yielded stunning results, above and beyond my traditional approaches. The fiery combination of ancho chili powder and cinnamon gave those tiny chocolate bombs an invigorating kick that all the tired old classics seemed to lack. Though notably soft in consistency, storing the little morsels in the freezer solved all structural concerns while adding a delightfully cool contrast to the punch of bold, smoky spices which paired beautifully with the dark, bitter chocolate.

The standard chocolate recipe by which I judge the merit of any cookbook, bakery, or individual baker is the humble brownie. Let me cut straight to the chase and say that Fran’s Very Fudgy Chocolate Chip Brownies (page 128) passed the test with flying colors. Complete with the elusive crackled top and rich, chewy interior, these simple squares live up to expectations, to say the least. A touch greasy but not prohibitively so, it’s a small price to be paid for ideal brownie indulgence.

Covering a wide range of applications and pairings for chocolate, there are plenty of more delicate, nuanced treats included as well. Case in point: The Chocolate, Orange, and Almond Olive Oil Cake (page 72). Though the name is a mouthful, it’s worth every bite! Impossibly moist, even after days of sitting on the counter, it’s one of those rare cakes that seems to get even better with age… If you can leave it alone long enough for it to mature, that is. Bright citrus notes enliven the almond-infused crumb, and while that would really be enough to satisfy any sweet craving, a thick glaze of chocolate ganache truly puts it over the top.

Coming from the vegan dessert queen herself, I would expect no less than a masterpiece and with Vegan Chocolate, I was not disappointed.

March 18, 2014March 18, 2014

Hannah (BitterSweet)19 Comments