Tag Archives: soy-free

Recipe: Homemade Chocolate Bark

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This recipe is super simple but creates elegant-looking pieces of chocolate bark that you can serve at a party, give as a gift or use to satisfy a chocolate craving.

It’s also highly versatile so feel free to play around with different mix-ins. If you’re a fan of the popular Peppermint Pretzel barkTHINS for example, you could use chopped pretzels, candy cane pieces and a pinch of sea salt. If you like the pecan-caramel combination, try chopped dates and pecans and a handful of toffee pieces. If you prefer fruit and nut chocolate bars, try adding chopped almonds, peanuts and cashews and raisins.

Enjoy!

Homemade Chocolate Bark
Vegan | Gluten-free | Soy-free | Nut-free option

Makes one large baking sheet of bark

Ingredients:

  • 500 grams good quality dairy-free dark chocolate
    (baking chocolate, molding chocolate and chocolate chips/bars should all work well)
  • 1/2 cup shredded, unsweetened coconut
    (Costco sometimes carries Sunblest brand, which I love because it doesn’t have sulphites)
  • 1/2 cup seeds and/or nuts
    (I wanted a nut-free version so I used sunflower, pumpkin and chia seeds)
  • 1/3 cup dried fruit
    (I used unsweetened cranberries and wild blueberries)

Directions:

  1. Melt the chocolate in a saucepan over low heat, checking it often and stirring frequently so that it doesn’t burn. While the chocolate is melting, prepare 1 large (or 2 medium-small baking sheets) with a layer of wax paper or a silicone baking mat.
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    Start heating the chocolate slowly…

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    … until it’s fully melted.
  2. Once the chocolate is fully melted, remove the pan from the heat and add in your mix-ins. Stir gently until they’re well incorporated.
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    Add all of your mix-ins into the saucepan.

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    Stir gently to combine.
  3. Spread the mixture out onto the wax paper or baking mat, ideally in the shape of a rectangle, so that it’s about half a centimetre thick. Place your baking sheet in the fridge and let the chocolate cool until its hardened (about 30 minutes).
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    Spread the mixture out evenly into a rectangular shape.

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    Chill for about 30 minutes until the chocolate has hardened.
  4. When the chocolate is fully cooled, gently peel it off the mat/wax paper and break it into medium-large chunks. Try to work quickly so that the chocolate doesn’t melt – it needs to stay cool to ‘snap’ nicely into pieces of bark.

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    Break into various-sized pieces to create your ‘bark’.
  5. Store the chocolate in the refrigerator until you’re ready to enjoy. If you’re going to give it as a gift, just package it in some cellophane or a glass jar, add a ribbon and you’re good to go!

Vegan Mac & Cheez

By Pamela

Daiya vegan cheese appeared in the Ottawa market in June 2010, opening up many new culinary opportunities for vegans, many of whom had come to accept that may never enjoy the stringy goodness of cheese again.

Daiya’s cheddar variety melts and tastes nearly identical to its cow’s milk counterpart. It’s quite a marvel, really, that a company can take coconut, tapioca, and a few other ingredients, and somehow make it mimic the “real” thing… minus, of course, the saturated fat, cholesterol, and goodness knows what else you might find in cheese made from cow’s milk.

My favorite thing to make using Daiya is vegan mac & cheese. I have made it for many vegetarians, vegans, and omnivores, and many of the omnivores did not even realize that it was vegan. My partner’s children love it, and my non-veg dad does too. In what follows, I will describe roughly how it’s made (I don’t usually measure things).

Rice pasta
Start by boiling water, and getting some pasta going. I personally prefer rice pasta. For this recipe, make about a pound.

Earth Balance
While that’s underway, melt about 1/3 of a cup of vegan margarine in a small saucepan. I like to use either Earth Balance, or Becel Vegan. Both are non-hydrogenated, and vegan. Earth Balance gets the leg up for being a bit more healthy.

Once the margarine is melted, it’s time to add the Belsoy creamer.

Belsoy creamer
Soy milk or any other kind of milk is not a sufficient substitute for this. If you are against soy, you could possibly substitute Mimicreme creamer, that has an almond and cashew base. However, while this works, the end result is not as delicious as it is when the soy creamer is used. Whisk it all together over low heat.

Next, whisk in about 2 teaspoons of soy sauce (this dish can be gluten-free if a wheat free soy sauce is used), and half a cup of nutritional yeast. Spices that are needed included about 1/4 tsp. of black pepper, 1/4 tsp. turmeric, 1 tsp. of garlic powder, and 1/2 tsp. onion powder. Adjust these to suit your taste.

Nutritional yeast
Cashew butter.

Keep whisking frequently. Add water as needed so that the sauce doesn’t get too thick. Then, for added smoothness, add about 1 tablespoon of cashew butter.

By now, your pasta should be pretty much done. Strain and rinse it, and put it into a 13 * 9 baking dish, preferably glass. Pour the sauce over the pasta and mix it together. Sprinkle with Daiya cheddar cheez.

Pop it in the oven, which should be pre-heated on broil. Cook for five to ten minutes, watching carefully to ensure it doesn’t burn. Serve.

The finished product

I’m not going to lie to you; this is not health food. But it’s way more healthy than traditional mac & cheese, and it’s just as delicious. It’s also kinder to animals! At our house we usually serve it with a nice big salad, or a green smoothie.

Try it on your non-vegan friends and family. I promise you, they will love it.