HookedOnPlants

When getting hooked is a good thing

Dessert

Vegan SacherTorte aka Dense Chocolate Cake

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Make this Vegan Sachertorte cake and eat it too.

The Vegan Sachertorte…sounds sinful doesn’t it?

Good.

Because you can feel sinful without actually committing a sin. That’s where this cake comes in.

Usually my recipes on here avoid any kind of refined sugar or flours, but you have to make an exception every now and then. I’m not telling you this is a health food because it’s vegan. But I want you to know that while eating whole, unprocessed, plant foods most of the time, you definitely can have the decadent chocolate cake that you’ve always loved, even if you go plant-based. And, it’s definitely a lot better than the traditional Sachertorte recipe that has 6 eggs and lots of butter. SO YES. Make this for a special occasion!

This dense chocolate cake that used to consist of lots of eggs and butter was staple at every birthday before going vegan. And, I’m not going to lie, it was SO delicious.

One of my Mom’s specialties.

From spending years in Europe (competing on the World Cup Freestyle circuit in the 70s- go Mom), my Mom picked up some pretty mean skills in the kitchen when it came to European desserts. Hence, her nickname on the street is now the ‘Dessert Queen’ (you wouldn’t guess it by looking at her). Since she made the switch to the plant-based lifestyle, she was a bit confused about what to make for birthdays, New Years, Christmas and well, you know… those times that Sachertorte and Tarté Tatin were an absolute must to wow people’s taste buds après dinner.

Well folks, we have proven today that as vegans we CAN make this cake AND eat it too.

Not only is it veganized… but it’s easier, less time consuming, better for us, and tastes just as good, if not even better than the original chocolate sachertorte!

WINNING.

It’s dense. It’s sultry. It’s chocolate-y… oooo is it ever chocolate-y. It’s easy. It’s … just something you need to devour at the next birthday party.

The ganache on top is the easiest thing you might ever make, but your friend’s won’t believe it.

For the layer between, we used my Mama’s famous Holiday marmalade, but feel free to use your favourite jam or anything you have kickin’ around the fridge.

If you make this, I’d love to see your creation!

Tag me on instagram @hookedonplants

In other news, if you’re in the US, pick up a copy of the Alive Health Magazine this month! The full article of how I got Hooked On Plants is in there!

 

Vegan Sachertorte aka Dense Chocolate Birthday Cake
 
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A dense chocolate cake with zero eggs, cream or butter! This Vegan Sacrhertorte is easier and tastier than the original version, and it goes perfectly with birthday candles.
Author:
Recipe type: Dessert, Cake, Birthday
Serves: 12
Ingredients
  • Cake:
  • 1½ cups all purpose flour
  • 1 cup sugar
  • ½ cup unsweetened cocoa powder
  • 1 tbsp cinnamon
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tbsp vanilla extract
  • 1 tbsp balsamic vinegar
  • 1 cup cold water
  • ½ cup marmalade or jam
  • (br) Ganache (chocolate sauce):
  • ⅔ cup powdered sugar
  • ⅓ cup unsweetened cocoa powder
  • 2-3 tbsp water
Instructions
  1. Preheat oven to 350°F
  2. Cover the bottom of an 8" spring form round cake pan with a cut circle of parchment paper.
  3. In a large mixing bowl, or kitchen aid, whisk together first 6 ingredients (until the salt)
  4. Form 2 wells in the mixture, and fill one with the vanilla, and one with the balsamic vinegar. Then, pour water over everything.
  5. Mix until everything is moist. A few little bumps are fine.
  6. Pour the batter into your cake pan.
  7. Bake for 30-35 minutes (stick a tooth pick in the centre of the cake and it should come out clean)
  8. Cool in the pan for 5-10 minutes.
  9. Use a spatula to make sure the sides of the cake aren't stuck to your pan. Place a serving plate upside down on the pan, and flip it. Now your cake is on the serving plate ready to make pretty.
  10. Spread a layer of jam or marmalade over the top.
  11. Place the cake in the fridge for a few minutes while you make the ganache.
  12. Make the ganache by whisking together the powdered cocoa and powdered sugar in a bowl. Then add water and stir to make a thick glaze.
  13. Spread the glaze over the jam layer, allowing some to drip over the sides (drooooool).
  14. Chill in the fridge for 10 minutes for ganache to solidify
  15. To finish it off, place a paper stencil in the middle of the cake (like a star), and sprinkle powdered sugar over the whole thing through a sieve. Remove the stencil carefully, and serve!

Approved by 3 generations

 

Peppermint Goji Pistachio Chocolate Bark | Raw Vegan & from Scratch

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Raw Chocolate Bark! With a kick of peppermint, a sprinkle of goji berries and dusting of pistachios…all from scratch.

Yup, this time it’s more than just melting a store bought chocolate bar. We’re using the raw form of chocolate to keep it extra nutritious and magical.

Cacao butter is the magic I’m talking about.

You can get cacao butter at your local health food store, or Spud.ca carries it (the code ‘crvan-murjub’ at the check out will get you some $ off).

By melting half of this down, adding some raw cacao powder then swirling in the other half to create a galaxy of Christmas swirls, be prepared to be the star of the New Year’s Party this year!

Quality, nutrient-dense ingredients, it’s fancy looking, tastes delicious, and festive.

And YES it is actually good for you. Chocolate in it’s pure form is extremely beneficial in so many ways. It’s what’s added to the cacao in the commercial chocolate making process that makes most chocolate from the store something to skip (I’m talking added dairy, refined sugars, and the process of high heat roasting the cacao goes through to become a commercial chocolate to be sold). Raw cacao, on the other hand, is so beneficial that it once was used as currency in Mexico!

Benefits:

  • Raw Cacao comes in the form of nibs, powder, and butter… all extracted from the fermentation of the cacao bean. It’s PACKED with antioxidants (40x the amount of blueberries!), which wards of disease, slows down aging and fights off free radicals and inflammation. Raw cacao also has phenylethylamine, which is responsible for increasing the receptors of the feelings of pleasure (like the way we feel when we’re in love). It increases your mental alertness as well as your mood!
  • Goji berries contain about 2-4 times the amount of antioxidants than blueberries, and 500 times more vitamin C than oranges to boost the immune system!
  • Pistachios are also packed with antioxidants to ward off free radicals. Out of all the nuts, they contain the most lutein and zeaxanthin for healthy eyes. They’re also packed with fibre, protein and b6!

To simplify this recipe even further, just ditch the swirls and just give the dark chocolate all spotlight. Sprinkle it with shredded coconut, and you have Christmas in the form of chocolate!

Happy Holidays!! I hope you can share this deliciousness with the ones you love deeeeaaarly.

Don’t be afraid to serve it up as an appetizer with bubbles!


Raw Peppermint Chocolate Bark | From Scratch
 
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Bring this everywhere you go this Holiday! This peppermint bark made from raw cacao is delicious, simple, festive and elegant.
Author:
Recipe type: dessert, snack
Cuisine: christmas, holidays, sweets
Serves: 10
Ingredients
  • 2 cups cacao butter
  • ⅓ cup raw cacao powder
  • ¼ cup maple syrup
  • 2 tsp vanilla extract
  • ¼ tsp peppermint extract
  • ½ cup goji berries
  • ½ cup raw or roasted pistachios, chopped (shells removed)
Instructions
  1. Cover a pan or plate (about 7 inches wide) with parchment paper.
  2. Set up two double boilers (one will be for the white chocolate, one for the dark): add two inches of water to 2 saucepans and bring them to a simmer. Place a heat proof bowl (glass, stainless steel, or another pot (if it fits without falling into the water)) on top of the simmering water in the sauce pan (there should be about 1-2 inches of space between the water and bottom of the bowl).
  3. Separate the cacao butter in half, then add one half to each of the double boilers. Stir until melted.
  4. In the first bowl, add all of the cacao powder, half of the maple syrup, half of the vanilla, and half of the peppermint.
  5. In the second bowl, add the other half of the maple syrup, vanilla and peppermint.
  6. Whisk each until mixed thoroughly (cleaning the whisk between bowl switches).
  7. Remove the dark chocolate bowl, and dry the bottom of the bowl on a kitchen towel; this will prevent steamy water drops from mixing in with your dark chocolate.
  8. Pour the dark chocolate over the parchment covered pan.
  9. Remove the white chocolate in the same way, and dry the bowl. With a spoon, pour dollops of white chocolate in the dark. Try to create 1 inch polka dots of white all over the dark.
  10. With a chopstick or the end of a spoon, swirl the chocolates together (SO satisfying).
  11. Place the plate in the fridge for 10 minutes.
  12. Take it out and sprinkle the goji berries and pistachios all over. Feel free to add anything else you want here!
  13. Place the plate in the fridge for 1 hour, or freezer for 30 minutes.
  14. Once solid, break apart into bark.
  15. Store in a Tupperware in the fridge. Bring to all the Christmas parties.
  16. **Simplify this recipe by taking out the swirls to make it solid dark chocolate. Just use one double broiler and add the ingredients to the bowl as you would normally for the dark chocolate part. **

Plant-based newbie?

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Vegan Nog | Whole Food Creaminess

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Let’s nog about it. Vegan nog, that is.

There’s something special about sippin’ on a spicy, decadent nog from your favourite mug as you’re hanging that tinsel on your Charlie Brown Christmas tree. If you weren’t in the Christmas spirit yet, then this will fix you up.

These spices… the creaminess… even the smell…this recipe has all of those experiences of egg-nog tradition, but maximized because this is actually good for you nog.

I have to say, I didn’t think I could create a vegan nog that tasted like the old days. But, the first sip told me otherwise. This bevy will make you sink into your comfort zone with the nostalgic spices and creaminess you’ve always had. Now, it’s without the dairy (check out this post to see why that’s a good thing) and refined sugar.

No need for the dairy. It’s amazing what this mix of whole food ingredients can create!

A Christmas party in your mouth is what this bevy creates. Your welcome.

I’ll never have a half cup of nog again. Now it’s filled to the brim, I’m going for re-fills, and I feel like I’m doing myself a favour. Triple win!

Benefits:

  • Bananas are a good carbohydrate for your body to easily digest. They’re nutrient dense and packed with fibre! Don’t be afraid of the ‘nana.
  • Dates are packed with minerals and fibre. They’re a whole food, and known as nature’s candy. They digest slowly and are great for good energy and smooth digestion. I don’t go on a long bike ride without a bag of dates stashed in some pocket!


Vegan Nog
 
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Vegan nog with a perfect mix of spices. SO easy your kid could make it.
Author:
Recipe type: drink, beverage
Cuisine: holiday, Christmas, festive
Serves: 2
Ingredients
  • 2 cups unsweetened almond milk (strained if homemade) or this homemade hemp milk
  • 2 medium-sized frozen ripe bananas (works with non frozen ripe bananas, but tastes better frozen)
  • 4-5 medium pitted medjool dates, soaked for 5 minutes in warm water
  • ½ teaspoon natural vanilla extract
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • Pinch of ground cloves
  • Pinch of Himalayan sea salt
Instructions
  1. Throw all ingredients into your blender (high speed is best)
  2. Start on low, then increase it to high. Blend for 30 seconds or longer if you want it warmer and creamier.
  3. Sip and ahhhhhhh.

 

A few sips later…

Hooked On People Interview: Say Hello Sweets + Vegan Coffee Ice Cream Recipe

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Say hello to Naomi! She’s the creator of Say Hello Sweets, Canada’s first 100% vegan ice cream truck! Check out the interview for more on how her pup, BabyCakes was the inspiration for it all… The truck is always moving around in the Summer, but in the winter you can find her most popular ice cream flavours (like Café No Lait, Notorious NOG, Mint to Be) online on her website or some retailers across Vancouver. Plus, she just started a Kickstarter Campaign to help her open a store front of her own (with a super cute video of how it all began). I’m always excited to see new plant-based companies taking the leap, so I had to interview Naomi! (And get a recipe from her of course…)
Hooked On Plants: Say Hello Sweets is the cutest vegan ice cream truck! What was the catalyst in starting your company?
Naomi Arnaut: My dog, actually. I know that sounds like a really weird way to start a business, but I first tried my hand at making ice cream as way to fundraise for a hefty vet bill. My dog, Babycakes, had fully ruptured her knee cap & the only option I had to get her surgery was to finance it. A few months later, the payments were really weighing me down, so I was looking for a creative way to do some fundraising. It was in the middle of an August heatwave, & I had this AH HA moment & thought, I will make ice cream & host a small social by donation. That was the start of Say Hello Sweets.

HOP: Word on the street is that you may have an ice cream delivery tricycle one day soon? When can we expect that and where did you find the tricycle?
NA: YES! The trike has proven to be more of a challenge to build than I had originally anticipated, but it’s slowly coming together. The trike itself is a late 1940’s vintage ride, & needs a lot of love. It was generously gifted to me from a family friend who’s had it sitting for the past 10 or so years. I feel very lucky to have it & can’t wait til it’s functional!
HOP: How long have you been vegan
 
NA: When I was 11, I came across an un-shelved book on factory farming at the local library. I went home & declared that I was now a vegetarian. My mom was supportive. It stuck for 7 years, with the last year being vegan. In my late teens, I was having health problems & when doctors couldn’t find an answer, I was talked into eating meat as a solution. It was right at the height of the popularity of that book “Eat Right For Your Blood Type”, which labelled me as a carnivore based on having O negative blood. I wish I had had the access to the information & the community around veganism that I do now, back then. If I had, I never would have gone back to including animal products in my diet. I ate meat sporadically throughout my 20’s, but am very happy to be back on track now & feeling better than ever. Oh, & I finally did get a proper diagnosis for my mysterious illness. I had reoccurring appendicitis, for over 2 years. I needed surgery, not meat.  

 

HOP: What do you use as the base to your ice creams?

NA: I use full fat coconut milk & for flavours where I want to tone down the coconut flavour, I use a house made cashew milk.
HOP: Where can we find your ice cream truck on a typical day? And, how can we try your ice cream if we can’t make it to your truck?
NA: Fall has arrived with full force, so the truck season has come to a close. In the summer, truck locations are posted on The Street Food App & on the website. I don’t have a stationary location, so the truck moves around the city, participating in festivals, farmers markets or just parks curb side. If you can’t find the truck, head over to Friendly, located at 2408 Main St. It is a sweet little eatery that has Say Hello ice cream by the scoop & by the pint.
HOP: What’s the crowd favourite ice cream flavour?
NA: Stay ‘Mallow, which is the toasted marshmallow flavour, really dominated this summer. Close seconds were Cafe No-lait & Chocolate Nirvana.
HOP: What are your 3 tips for starting a business?
NA:
  1. Ask for help.
  2. Build community.
  3. Stay true to your values.
 
Just for fun – what are 3-5 things you can’t you live without in your morning routine?
NA:
  1. 20 extra minutes in bed after the alarm clock has sounded is a non-negotiable.
  2. Breakfast! Always breakfast.
  3. A brisk walk with Babycakes, with a coffee in hand.
Hooked On People Interview with Say Hello Sweets + Vegan Coffee Ice Cream Recipe
 
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A dairy-free coffee ice cream. This is an ultra creamy and scoopable ice cream made with coconut milk!
Author:
Recipe type: Dessert
Cuisine: dessert
Serves: 8
Ingredients
  • 3 cups full fat coconut milk
  • ¼ cup cane sugar
  • ½ cup agave syrup
  • 2 tablespoons instant espresso
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoon coconut oil
  • 1 tablespoon arrowroot, tapioca starch or guar gum
Instructions
  1. In a blender, combine instant espresso, salt, vanilla extract, coconut milk & starch of your choice. Blend on high till everything is nice and smooth.
  2. Pour out all of this mixture into a saucepan.
  3. To the filled saucepan, add sugar, agave syrup & coconut oil. Stir over low heat until coconut oil and sugar have fully melted and mixture is warm.
  4. Whisk until the mixture comes to a soft boil. This is to cook out the starch and thicken the mix. But, remember to whisk whisk whisk so no lumps form!
  5. Once it has come to a soft boil, turn heat off and transfer mixture into a bowl or measuring cup. Cover with cling film and make sure to press it against the surface of the mixture so a skin does not form.
  6. Cool for 1 hour in the fridge or in an ice bath then churn in ice cream maker. Once out of the ice cream maker, place in an airtight ice cream or tupperware box, cover, & freeze to allow it to further firm up. Or eat it straight from the ice cream machine!

6 Vegan Halloween Candy Bars You Need in Your Life

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Trick or Treat or give me something VEGAN, SCRUMPTIOUS, & HEALTHY to eat! (AKA vegan halloween candy bars).

I’ll take the third option. And yes, ‘healthy’, ‘vegan’, and ‘scrumptious’ can happen simultaneously.

…even on Halloween.

It’s easy to bring out the tickle trunk and throw on your creepy wig, but it’s not so easy to skip the treats flowing to you from every dark corner.

Mars Bars, Snickers, Twix and Kit Kats… Coffee Crisp, Caramilk, Reece’s Peanut Butter cups and Oh Henrys, OH MY.

As a kid, I always went for the treat of course (what kid doesn’t??), followed by a full blown sprint to the next house, just to make sure I had enough time to hit up the haunted houses for a second round. Then came the organizing of the mega-bag of trick-or-treat goodies into their appropriate category, while gobbling down candy until the goblins came home. After the first night of indulgence, the ‘Goblin’ came by the house while we were sleeping and stole half of my earnings. At least he always left a cute, scribbly note…. right, MOM?

Anyways…I’m thankful for that because those halloween treats may pack a tasteful punch, but along with that comes additives, refined sugar, milk fat, preservatives, high fructose corn syrup, gelatine, artificial colours and flavours, and hydrogenated palm oil. Not only are these ingredients harsh on your body, mood, energy, cholesterol level, blood sugar level and digestion, but Mother Nature pays a price too. Yes, animal agriculture is number 1 when it comes to rainforest deforestation, green house gas emissions, water use and ocean dead zones, but the mass production of palm and corn for processed foods (like Halloween faves) is not far behind.

OK enough of the goblins and ghouls, witches and spiders, doom and gloom, talk… It’s time to get into these delicious Halloween  alternatives to your favourite childhood treats!

I scoured the web to find delicious halloween candy bars from a few of my favourite bloggers and rounded them up for you!

Which one will you try??

Twix Bars by Forks and Beans

Coffee Crisp Bars by Plant Based Kindness

Peanut Butter Cups by It Doesn’t Taste Like Chicken

Rolo Balls by Oh She Glows

Vegan Mars Bars by the Good Food Goddess

Classic Vegan Chocolate Bar by To Die For