Easter is not a thing in Korea, so much so that I had almost forgotten it existed. In Australia, it's a four day long weekend in early autumn, when the temperatures have dropped and there is a fresh chill in the morning and evening air, but the days are still brimful of brilliant sunshine. Everybody goes camping or has bbqs and kids hunt for eggs in their PJs early on Easter Sunday.
But, chocolate. There will be lots. Here are some unusual ways to get vegan chocolatey goodness. Don't miss out!
But, chocolate. There will be lots. Here are some unusual ways to get vegan chocolatey goodness. Don't miss out!
Chocolate mousse
The simplest of desserts. Impressive, delicious, and Mrs Pumpkinface's specialty. Add berries, use to fill a biscuit pie base, or layer in a parfait glass with whipped coconut cream, crumble and fruit.
1 block of firm tofu (about 300 gms)
Note: don't be tempted to use the soft tofu in a tube if you're in Korea. It doesn't work nearly as well.
Equal quantities cocoa powder and sugar - about 2 tbspns of each.
Blend the tofu, cocoa and sugar together until creamy. Taste test. If you would like a more intense chocolate flavour, add more cocoa. Same goes for sugar if you'd like it sweeter. A pinch of salt helps, as does a drop of vanilla essence and if you want to get fancy, add a little chilli powder.
Refrigerate until firm.
1 block of firm tofu (about 300 gms)
Note: don't be tempted to use the soft tofu in a tube if you're in Korea. It doesn't work nearly as well.
Equal quantities cocoa powder and sugar - about 2 tbspns of each.
Blend the tofu, cocoa and sugar together until creamy. Taste test. If you would like a more intense chocolate flavour, add more cocoa. Same goes for sugar if you'd like it sweeter. A pinch of salt helps, as does a drop of vanilla essence and if you want to get fancy, add a little chilli powder.
Refrigerate until firm.
Chilli hot chocolate with vanilla-spiced coconut cream
Sooooo good.
Whipped coconut cream can be used to replace regular whipped cream on anything! Serve with fresh berries in the summer.
1 cup almond or soy milk
1 tbspn cocoa
Sweetener of choice (raw sugar, agave syrup)
Pinch red chilli powder
Can of coconut cream
Vanilla pod (or vanilla essence)
Warm milk in a saucepan over a low heat, add cocoa and sweetener and stir to dissolve. Add pinch of chilli powder and bring almost to a simmer.
To whip coconut cream, chill the can in the fridge for a few hours first. The fat in the cream will solidify - this is the part of the cream that you use.
When you open the tin, spoon the solidified cream into a bowl. Save any liquid remaining in the tin - you can add it to a smoothie later.
Slice open the vanilla pod lengthways and scrape out the seeds and add to the cream.
Whip with a whisk.
Pour your chilli hot chocolate into a mug and dollop the whipped cream on top. Delish!
Whipped coconut cream can be used to replace regular whipped cream on anything! Serve with fresh berries in the summer.
1 cup almond or soy milk
1 tbspn cocoa
Sweetener of choice (raw sugar, agave syrup)
Pinch red chilli powder
Can of coconut cream
Vanilla pod (or vanilla essence)
Warm milk in a saucepan over a low heat, add cocoa and sweetener and stir to dissolve. Add pinch of chilli powder and bring almost to a simmer.
To whip coconut cream, chill the can in the fridge for a few hours first. The fat in the cream will solidify - this is the part of the cream that you use.
When you open the tin, spoon the solidified cream into a bowl. Save any liquid remaining in the tin - you can add it to a smoothie later.
Slice open the vanilla pod lengthways and scrape out the seeds and add to the cream.
Whip with a whisk.
Pour your chilli hot chocolate into a mug and dollop the whipped cream on top. Delish!