A couple of weeks ago, I posted a blog entry about the trio of chocolate desserts I’d created for Valentine’s Day, each with at least one “secret” ingredient that conferred extra health benefits. I promised to post the recipes for each one, starting with the Gluten-Free Brownie and followed by the Vegan Molten Chocolate Cakes. Since I’ve already posted the first two recipes of
We interrupt this blogcast to bring you this breaking news that Ricki’s recipe for Vegan Molten Chocolate Cakes has been voted the winner of the Vegetable Love contest over at Susan’s Fat Free Vegan Kitchen ! (Well, okay, maybe it was by a very small margin, but we’re not complaining). The contest asked participants to submit recipes for romantic, vegan, low-fat dishes that contained vegetables. Skip on over and take a look at all the fabulous entries!
I have to admit that I was completely taken by surprise (thanks, Veggie Girl, for the heads up via your comment!) and absolutely thrilled. Baking, like writing, is something I love doing so much that I’d still do it even if I weren’t being paid for it (hey! wait a second. . . I am doing it and I’m not being. . . ). But it’s so great to have the positive feedback on this blog (Your comments are great! Keep ’em coming!!) and to know that people out there enjoy the recipes.
So thank you all for voting, thank you for reading, and a big thank you for encouraging me to keep on doing something I adore. (Now, if only I could figure out how to put that cute little heart-beet icon on my blog page. . . ).
****WE APOLOGIZE FOR THE INTERRUPTION. AND NOW, BACK TO OUR REGULARLY SCHEDULED BLOG ENTRY, ALREADY IN PROGRESS.****
the trio, I thought today, Valentine’s Day, would be the perfect time to post the final recipe. These aren’t exactly what I’d call “romantic” cookies (at least, not in the same way that an oozing, gooey, warm molten center might be), but they are definitely a heartfelt offering of love.
Pairing eggplant puree with chocolate and peanut butter, these cookies provide some heart-healthy fats (monounsaturated in the peanuts) and great antioxidant benefits (the anthocyanins in the eggplant, flavonoids in cocoa), plus great fiber. They’ve also been kid-tested and approved by several of my friends’ and colleagues’ children, and I am happy to report that absolutely NO eggplant was detectable in the fudgy, peanutty, chocolatey treats.
Finally, I’m going to beg solicit plead implore ask you once again if you’ve got any neat ideas for a Valentine’s Day dinner that my HH and I will share on Saturday (we’re deferring the Big Day by two days, so you still have time!!). Since you’ll all be done with your own dinners by then, how about telling me what YOU all had? Then I can copy plagiarize reproduce honor your great dishes by trying some of them out at our own dinner.
Happy Valentine’s Day, everyone! Hope it’s both sweet and loving.
Chocolate Peanut Butter Fudgies
These cookies present the ultimate mixture of chocolate and peanut butter, with a base that’s crispy on the edges and chewy in the middle. No one will ever guess that they’re housing some hidden eggplant in the batter!
1/2 cup natural crunchy peanut butter
2/3 cup Sucanat or other unrefined evaporated cane juice
1/4 cup sunflower oil or other light-tasting oil
1/2 cup pure maple syrup
1 Tbsp. pure vanilla extract
1 tsp. apple cider vinegar
1/3 cup pureed cooked eggplant (you may substitute another moisture-rich vegetable, such as cooked zucchini, or use unsweetened applesauce)
1-1/2 cups light spelt flour
1/3 cup dark cocoa powder
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. fine sea salt
Preheat oven to 375 F. Lightly spray two cookie sheets with nonstick coating, or line with parchment paper.
In a medium bowl, cream the peanut butter with the Sucanat and oil. Add the maple syrup, vanilla, vinegar, and eggplant and mix to combine well.
In a large bowl, sift together the flour, cocoa, baking soda, baking powder, and salt.
Pour the wet mixture over the dry and stir to mix well. You should have a slightly sticky dough, but one that still holds its shape.
Using a tablespoon or small ice cream scoop, place mounds of dough on the cookie sheet about 2 inches apart. Wet your hands and flatten the cookies slightly (to about 1/4 inch thickness) with your palms, or use the bottom of a glass dipped in water.
Bake in preheated oven about 12 minutes, rotating pans halfway, until cookies are puffed and cracked on top. Remove from oven and allow to cool completely before removing from the sheets (they will firm up as they cool).
Makes about 30 cookies. These may be frozen.
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[This recipe will also appear in my upcoming cookbook, Sweet Freedom, along with more than 100 others, most of which are not featured on this blog. For more information, check the “Cookbook” button at right, or visit the cookbook blog.]