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    Mexican chocolate is known for the addition of cinnamon, and often chile. These deeply chocolaty cookies have a little kick from the cayenne. Adapted from Chow:

    Recipe #494381

    Can't remember where this is from. I adjusted the recipe a bit. The original calls for 2/3 C maple syrup. I used pancake syrup, since maple is so expensive, and it was still tasty. This does have less sugar, and more natural. I also added 1/2 C flax meal bcz it was too liquidy with just the 1 cup oatmeal. You could probably just add another 1/2 C oatmeal or chopped nuts. Cook time is chilling time in the fridge.

    Recipe #419724

    I had these at work once and I found the recipe, yes!!! Great for those leftover wonton wrappers from dinner or as a "fancy" dessert ;)

    Recipe #414060

    These have to be one of the BEST cupcakes I've ever made!! The chocolate extract REALLY makes it, so it's worth finding. As well as the little hint of almond. For the frosting, I've actually used a little less powdered sugar and it was plenty sweet (1 1/2-3/4 cup)

    Recipe #412578

    This recipe originally came from Vegetarian Times. I am posting it here with my alterations so that I won't lose it again. Try it for breakfast with yogurt as well as for dessert.

    Recipe #364720

    Vegan Pumpkin Cake--it's the best!

    Recipe #365094

    1 Reviews |  By Prose

    This versatile dessert is wonderful as a frosting for cakes or cupcakes, or perfect as a mousse with chopped strawberries, or a fruit dip. It is so creamy and rich that nobody will believe you if you tell them it contains tofu! Adapted from Alex Jamieson's The Great American Detox Diet. She called for maple syrup, but I think agave has a more neutral flavor. You can use any sweet syrup you want.

    Recipe #351628

    Use as icing for cakes or cupcakes, or as a dip for fruit. So creamy and delicious, nobody will believe you if you tell them it has tofu in it! Adapted from Alex Jamieson's The Great American Detox Diet. You can use maple syrup, brown rice syrup, or any other sweet syrup in place of the agave nectar.

    Recipe #351630

    My healthy adaptation of a vegan recipe

    Recipe #344446

    Found this recipe on This is an excellent keeper. There is no milk or eggs in this recipe. The recipe states,"Make these cookies at Thanksgiving or at the end of November. Store for at least 4 to 6 weeks before eating." So I have and they are wonderful. I would never have thought of combining cocoa and molasses since they are both strong, distinct flavors, and yet they go together so well. They are dark and rich cookies. Very pretty with a white piped edging. Hope you enjoy these as much as we have.(Edited: 12/20/08 At the time that this was submitted, I entered the measurements exactly as written forgetting that dry measurements by weight are different than liquid. So I have converted the dry measurements.)

    Recipe #341286

    This is a rich & mouth watering dessert that calls for a little ice cream or whipped topping ... so good! It's a perfect pie for the Holidays and for all of the chocolate lovers in the house. The pie crust recipe is from "Vegan Planet" by Robin Robertson & the filling comes from "Eat, Drink & Be Vegan" by Dreena Burton.

    Recipe #338624

    Healthy Dairy & Eggs Free Desert

    Recipe #338320

    A quick and easy blueberry crumble that tastes like you spent more time than you did. (Read the recipe for easier to find substitutes if you don't have the ingredients listed.)

    Recipe #336453

    These chocolate prune truffles are gluten free and vegan! Here's the original and complet post:

    Recipe #334924

    I was determined to make a vegan custard, not the easiest thing since custard is basically made of eggs; After a bit of research I came upon this quick and easy no cook recipe which provided the inspiration for my custard base. I am quite intrigued with this no fuss method of making custard and look forward to using it for many other flavor variations.

    Recipe #332599

    This was the featured recipe in an email from the Best of Spark People. It is listed on the website: "Submitted by STILLFLYIN This recipe creates its own thin crust and can easily be made vegan."

    Recipe #331812

    bake in a square pan (8x8 or 9x9)

    Recipe #327782

    Got this from a Yahoo! Group I am on.... haven't made them yet, but will soon: "Awesome homemade dairy-free caramel recipe! Good with nuts, topped with chocolate, or for dipping apples in. Cook it to a lower temperature for caramel ice cream topping. Thanks to "The Glad Cow Cookbook' for the original ingredient proportions. Makes --100 pieces of caramel"

    Recipe #326568

    A friend of mine is a vegan chef and she created this recipe. This is a moist, incredibly rich tasting cake! It's the only chocolate cake recipe I use! Tastes great with a nice fudgy icing.

    Recipe #323523

    Inspired by Recipe #122381. I used Frontier's Butterscotch flavoring. The turmeric is just for coloring. I suppose you could use food coloring if you like.

    Recipe #322937

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