Pumpkin Chocolate Chip Softies

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In honor of National Pumpkin Day, I bring you soft, cake-like, chocolately pumpkin goodness!  I make these vegan by using egg replacer and for the flour I use a combination of whole wheat and all purpose.  Recommended: eat them warm!

Makes 12-15 cookies

Ingredients

Dry

1 1/2 cups flour (I use a combination of all purpose and whole wheat)

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp pumpkin pie spice (optional)

1/2 tsp salt

Wet

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 tsp vanilla extract

1/4 cup vegetable oil

1/2 can pumpkin (just shy of a cup)

1 Ener-G egg replacer OR 1 Flax egg*

3/4 cup chocolate chips

Method

Pre-heat oven to 350 degrees.

Mix dry ingredients in a bowl and set aside.

In another bowl, add brown sugar, graulated sugar, vanilla extract and oil.  Stir to combine.  With a mixer beat in pumpkin, then egg (or egg replacer).  Slowly beat in the dry ingredients until everything is combined.

Stir in chocolate chips.

Drop heaping tablespoons onto greased cookie sheet and bake 12-14 minutes

*For a flax egg, mix 1 Tbsp ground flax seeds with 3 Tbsp water and let sit for 10 minutes until in thickens.

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Banana Peanut Butter “Nice” Cream

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Thank you, thank you frozen banana for creating a faux ice cream that’s heavenly.  It’s guilt-free and so easy to make!  First and foremost, your banana is the sweet in this recipe is so make sure it’s ripe to the point of being slightly spotted.  The more ripe the more sweet it will be.  The peanut butter and cocoa amounts can be adjusted to suit your tastes but be careful not to add too much almond milk or you’ll end with a smoothie.  If that happens, simply add some more frozen banana slices or pop it in the freezer until it firms up.  I like to top mine with chopped peanuts, coconut and chocolate chips.

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Ingredients

1 ripe banana, sliced and frozen

1 tbsp peanut butter

1 Tbsp cocoa powder

2 Tbsp almond milk (or full fat coconut milk for more richness)

1/2 tsp vanilla extract

Method

Add banana, peanut butter, and cocoa to a food processor.  Turn on and then add 1 tablespoon of almond milk through the feed tube.  The mixture should start to come together.  Stop and check it, scraping down the sides if necessary.  Add additional tablespoon of milk if needed.  Eat right away or freeze for 30 minutes to an hour to firm up.

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Vegan Chocolate Mousse

Smooth and creamy chocolate mousse made vegan by using silken tofu as the base.  I like to think that since the tofu has protein it makes this even a bit healthy!

For the ingredients I recommend almond or soy milk.  Skip some of the others like rice milk which is too watery.  If you’re doing this totally vegan, look for vegan chocolate chips.  Regular semi-sweet chocolate chips typically contain some milk.  Most importantly, the best tofu is Mori-Nu silken tofu in firm or extra-firm (also comes in Lite).  This is the shelf stable silken tofu found with the Asian foods.  If you can’t find this there is sometimes a refrigerated silken tofu with all the other kinds of tofu but the package is bigger so the other ingredients need to be adjusted accordingly.

Now for the super easy recipe…

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Makes 4-5 servings

Ingredients

1 package Mori-Nu Firm or Extra-Firm Silken Tofu

3/4 cup Almond Milk

1 cup Chocolate Chips

1 tsp. Vanilla Extract

Directions

Place almond milk and chocolate chips in a microwave-safe bowl and heat about 1 minute depending on your microwave.  Stir together until chocolate chips are dissolving in milk, you should now have a rich chocolate milk.  If necessary, heat a bit a longer.  Let the mixutre cool for a few minutes.

Add chocolate mixture, tofu, and vanilla to a food processor or blender and process until pureed.  This is important: taste the mixture to make sure you don’t a have a tofu taste since all brands are different.  If it’s not chocolaty enough you can melt some more chocolate chips and add it but don’t add any more milk or it won’t set properly.

Pour into 4-5 ramekins or small dishes.  It will set better this way than if it’s in one big bowl.  Chill 2-3 hours and it’s ready to eat!