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"This allergen-free recipe for chocolate cupcakes is courtesy of Divvies Bakery founder Lori Sandler.

To ensure that your cupcakes are free of milk, eggs, tree nuts, and peanuts, ingredients used should not contain any of these foods and should not have been manufactured in a facility that produces products that contain these foods. Check..."

Ingredients: cocoa powder, confectioners' sugar...

"from 'The Silver Spoon Cookbook'. I would love to serve this warmed over a nice, light panna cotta or cheesecake-- a dish I had once at a favorite Italian restaurant. Decadent yet simple. The book suggests to serve this also with panna cotta or plain ice cream, or it may be used to fill cakes. The yield and cooking time are estimated."

Ingredients: kirsch, superfine sugar...

"Perfect for vegans, those watching what they eat, or to get more soy protein"

Ingredients: firm tofu, walnut extract...

"From Ivillage. A healthy Ganache instead of a heavy cream and butter one. Tofu Chocolate is Barat Chocolate"

Ingredients: non-dairy chocolate chips, carob chips...

"I want to try this, but I have to send the Inter-Library Loan book back, so I'm putting it here for safe-keeping. It's from Victoria Boutenko's Raw Family. I'm guessing at the prep time."

Ingredients: tangerine peel, carob powder...

"If there’s a synonym for ooey gooey, this is it: diner-style chocolate cake. But while this version has a moist, velvety texture and a deep chocolate flavor, it’s surprisingly light—227 calories per slice; others run anywhere from 450 to 620."

Ingredients: semisweet vegan chocolate chips, maple syrup...