THESE CHOCOLATE ORANGE COOKIES ARE:

• vegan
• egg-free
• dairy-free
• chewy
• soft
• rich
• chocolaty
• fruity
• zesty
• made with orange essential oil and orange zest
• drizzled with dark chocolate
• small cookies
• so delicious

WHAT YOU NEED TO MAKE VEGAN CHOCOLATE ORANGE COOKIES:

You need the following ingredients to make these Chocolate Orange Cookies (the exact measurements are in the recipe card below):

• Vegan butter – use vegan butter that has around 75-80% fat. Let the butter soften at room temperate before making the dough.
• White cane sugar
• Brown sugar – You can substitute for coconut sugar.
• Unsweetened almond milk – Use any plant-based milk of your choice, such as soy, oat, or cashew milk. Make sure the milk has room temperature.
• 100% orange essential oil – You can substitute for orange zest.
• Sea salt – balance the sweetness and helps to bring out the chocolate flavor.
• Cocoa powder – Use natural unsweetened cocoa powder.
• Corn starch – makes the cookies chewy.
• Baking soda
• All-purpose flour
• Dark chocolate bar – for drizzle. Use a high-quality dark chocolate bar.
• Orange zest – for decoration. Use fresh or dried orange zest.

Equipment you need:

• Baking tray – I recommend using a light-surface baking tray.
• Parchment paper
• Mixing bowl – for cookie dough.
• Hand mixer or a stand mixer
• Kitchen scale
• Cooling rack
• Medium-size glass bowl – for melting the chocolate.
• Small Pot

HOW TO MAKE VEGAN CHOCOLATE ORANGE COOKIES:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking tray

Preheat the oven to 180°C and line the baking tray with parchment paper. It will prevent the cookies from burning at the bottom. Set aside.

2. Step: Make the chocolate orange cookie dough

To a mixing bowl, add vegan butter, white cane sugar, and brown sugar and cream together with a hand mixer (or use a stand mixer) for about 1 minute until fluffy. Add unsweetened almond milk and 3-4 drops of orange essential oil and mix until combine. Then add sea salt, cocoa powder*, cornstarch, baking soda, and half of the all-purpose flour, mix, add the rest of the flour and mix again with a hand mixer until just combined. Don’t overmix the batter.

Use a kitchen scale to divide the dough into 20 small balls. Each ball should weigh about 17 g. Or you can divide them into 10 balls (around 34 g each).

*Note: If you don’t use a hand or stand mixer, sift the cocoa powder to avoid lumps.

3. Step: Bake the cookies and let them cool

Place the cookie dough balls on the prepared tray (make some space between them). Bake them in a preheated oven for 10 minutes (12 minutes if you make larger cookies). If you want the cookies to be extra chewy, bake them for a shorter time.

Take the cookies out of the oven and let them sit on the tray for about 2-3 minutes. Then place them on a cooling rack and let cool for at least 10 minutes.

4. Step: Melt the dark chocolate

Place a chopped dark chocolate bar into a glass bowl, then place the bowl over a small pot of simmering water. Stir occasionally until melted and smooth. Take the bowl off the stove.

5. Step: Drizzle the cookies with dark chocolate and sprinkle with orange zest

Drizzle each cookie with dark chocolate and sprinkle with fresh or dried orange zest.

Let the chocolate harden completely.

FREQUENTLY ASKED QUESTIONS:

DOES CHOCOLATE ORANGE COOKIE DOUGH NEED TO BE REFRIGERATE BEFORE BAKING?

No, you don’t need to refrigerate the cookie dough. You can bake the cookies right after dividing them into balls. However, refrigerating the cookie dough (at least for 2 hours, preferably overnight) will prevent them from spreading. They will also have more flavor.

You can keep the cookie dough in the fridge for up to a week.

HOW TO STORE VEGAN CHOCOLATE ORANGE COOKIES?

Store the cookies in an airtight container in a cool, dry place.

HOW LONG DO CHOCOLATE ORANGE COOKIES LAST?

The cookies will maintain their taste and texture for 3 days. But you can store them for up to 3 weeks (they will get slightly harden).

CAN I FREEZE CHOCOLATE ORANGE COOKIES?

Yes, you can freeze them for up to 2 months. Make sure they are in an airtight container or bag. Let them thaw before serving.

MORE COOKIES RECIPES:

• Walnut Crescent Cookies
• Gingerbread Cookies With Icing

MORE CHOCOLATE RECIPES:

• Vegan Hot Chocolate Cupcakes With Ganache Filling
• Biscoff Chocolate Truffles
• Homemade Nutella
• Hot Chocolate With Rum
• Creamy Chocolate Protein Smoothie Bowl

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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VEGAN CHOCOLATE ORANGE COOKIES

These Vegan Chocolate Orange Cookies are rich, chocolaty, chewy, and soft. They are made of cocoa powder and orange essential oil, which gives them fruity and zesty tones. The cookies are drizzled with dark chocolate and sprinkled with orange zest. The incredible combination of orange and chocolate makes the cookies extra delicious.

Course Cookie, Dessert, Snack

Cuisine Czech

Diet Vegan

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 20 small cookies

Calories 88kcal

Author Plantiful Bakery

Ingredients

• 70 g vegan butter, soft (75-80% fat)
• 50 g white cane sugar
• 60 g brown sugar
• 2 tbsp (30 ml) unsweetened almond milk, room temperature
• 3-4 drops orange essential oil, 100% *
• pinch sea salt
• 25 g cocoa powder, unsweetened
• 1 tbsp (8 g) corn starch
• ¼ tsp baking soda
• 120 g all-purpose flour
• 60 g dark chocolate bar, chopped (for drizzle)
• orange zest, fresh or dried (for decoration)

Instructions

• Preheat the oven to 180°C and line the baking tray with parchment paper. Set aside.
• To a mixing bowl, add vegan butter, white cane sugar, and brown sugar and cream together with a hand mixer for about 1 minute until fluffy. Add unsweetened almond milk and 3-4 drops of orange essential oil and mix until combine. Then add sea salt, cocoa powder, cornstarch, baking soda, and half of the all-purpose flour, mix, add the rest of the flour and mix again with a hand mixer until just combined. Don't overmix the batter.
• Use a kitchen scale to divide the dough into 20 small balls. Each ball should weigh about 17 g.
• Place the cookie dough ball on the prepared tray (make some space between them). Bake them in a preheated oven for 10 minutes.**
• Take the cookies out of the oven and let them sit on the tray for about 2-3 minutes. Then place them on a cooling rack and let cool for at least 10 minutes.
• Meanwhile, place a chopped dark chocolate bar in a glass bowl, then place the bowl over a small pot of simmering water. Stir occasionally until melted and smooth. Take the bowl off the stove.
• Drizzle each cookie with dark chocolate and sprinkle with fresh or dried orange zest.
• Let the chocolate harden completely.

Notes

*You can substitute the orange with orange zest (from about ½ orange).

**If you want the cookies to be extra chewy, bake them for a shorter time.

Storage:

Store the cookies in an airtight container in a cool, dry place. The cookies will maintain their taste and texture for 3 days.

Nutrition Facts

Serving: 1 cookie (approx. 19g) / Calories: 88kcal / Total Fat: 4,1g / Saturated Fat: 2,1g / Cholesterol: 0mg / Sodium: 28mg / Total Carbohydrate: 12,6g / Fiber: 0,9g / Sugar: 6,6g / Protein: 1,0g / Iron: 0,6mg / Potassium: 44,8mg

Nutrition

Calories: 88kcal

Příspěvek VEGAN CHOCOLATE ORANGE COOKIES se objevil jako první na Plantiful Bakery.

These Hot Chocolate Cupcakes are filled with dark chocolate ganache and frosted with vegan buttercream frosting. The cupcakes are rich, chocolaty, moist, and fluffy. They are the perfect winter dessert.

THESE HOT CHOCOLATE CUPCAKES ARE:

• vegan
• egg-free
• dairy-free
• fluffy
• moist
• rich
• chocolaty
• filled with dark chocolate ganache
• frosted with vegan buttercream frosting
• perfect winter dessert

WHAT YOU NEED TO MAKE HOT CHOCOLATE CUPCAKES WITH GANACHE FILLING:

You need the following ingredients to make these Hot Chocolate Cupcakes (the exact measurements are in the recipe card below):

• Brown sugar – adds caramel flavor.
• Coconut oil – The recipe calls for melted coconut oil. If you don’t like coconut flavor, you can use flavor-free coconut oil or any vegetable oil.
• Unsweetened almond milk – Almond milk shout be at room temperature. Otherwise, it will cool the melted coconut oil (which will harden and won’t combine properly in the batter). Use any plant-based milk of your choice (though some kinds of milk such as soy milk can thicken in combination with cider, so you may need to add more of the milk to the batter to have the right consistency).
• Apple cider vinegar – In combination with almond milk, it will create vegan buttermilk. The acidity from the vinegar helps to activate baking soda. You can use lemon juice instead.
• All-purpose flour – makes the cupcakes soft.
• Ground cinnamon – Adds nice spice flavor. It is an optional ingredient.
• Cocoa powder – Use high-quality unsweetened cocoa powder. Make sure to sift it to avoid any lumps.
• Sea salt – Deepens the chocolate flavor.
• Baking soda and baking powder – Raising agents that help the cupcake batter to rise and make it fluffy. Apple cider vinegar helps to activate the baking soda.
• Dark chocolate – Use 55-70% high-quality chocolate bar. Finely chop the chocolate to make it faster to melt.
• Rum – This is an optional ingredient. It adds a slight kick to the vegan buttercream and ganache.
• Vegan butter – Use vegan butter which has around 75-80% of fat (Naturli Vegan Block). Make sure to let the butter soften at room temperature before making the frosting.
• Powdered sugar – Sift the sugar to avoid lumps.

Equipment you need:

• Muffin (cupcake) pan
• Cupcake liner – for 6 cupcakes
• Glass liquid measuring cup – to measure almond milk and mix it with apple cider vinegar.
• 2x mixing bowl – for mixing the cupcakes dough and for the buttercream.
• Sifter – to make sure there are no lumps.
• Whisk
• Hand mixer or a stand mixer – You can make the cupcake batter with a whisk; however, you will need a hand mixer or a stand mixer to make the buttercream frosting.
• Medium-size glass bowl – for dark chocolate ganache.
• Small pot
• Spoon
• Apple corer or knife – to remove the center of the cupcakes for ganache filling.
• Piping bag and piping star tip

HOW TO MAKE HOMEMADE VEGAN HOT CHOCOLATE CUPCAKES:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the muffin pan

Preheat the oven to 180°C and line the muffin pan with 6 cupcake liners. Set aside.

2. Step: Make vegan buttermilk

In a glass (liquid measuring cup), combine unsweetened almond milk and apple cider vinegar (or lemon juice). Set aside.

3. Step: Make the batter

To the mixing bowl, add brown sugar and melted coconut oil. Mix with whisk. Then add vegan buttermilk and mix again. Sift all-purpose flour, ground cinnamon, cocoa powder, sea salt, baking soda, and baking powder. Mix until just combine. Don’t overmix the batter.

4. Step: Bake the cupcakes

Evenly divide the chocolate batter into 6 cupcake liners (in a muffin pan). Bake in preheated oven for 20 minutes until a toothpick inserted into the middle comes out clean. Otherwise, bake for 2-5 minutes longer.

After the cupcakes are baked, make sure to let them cool completely before frosting. If they are still warm, the frosting will melt.

5. Step: Make the dark chocolate ganache

While the cupcakes are baking, fill ¾ of a small pot with water and bring to boil. Add finely chopped dark chocolate bar into a medium-sized glass bowl. Place the bowl on the pot, turn off the heat, and let the chocolate melt completely. Stir a few times with a spoon. Once melted, set aside.

Then, while stirring the chocolate, slowly add unsweetened almond milk (don’t add everything at once!). Stir until combined into a smooth ganache. Add rum and a pinch of salt and stir again until combined.

Place the glass bowl with the ganache into the fridge for about 1 hour (to 1 hour and 30 minutes) until it thickens.

6. Step: Make vegan buttercream frosting

Add soft butter to a mixing bowl and beat with a hand mixer (or stand mixer) until smooth. Sift half of the icing sugar, mix until combine. While mixing, add 1 tablespoon at a time of almond milk and rum. Sift the rest of the icing sugar, and mix until soft, light, and super fluffy. It can take up to 2-3 minutes.

7. Step: Fill and frost the cupcakes

Us an apple corer or knife to remove the center of the cupcake. Be careful not to slice through the bottom.

Fill each cupcake with about 1 teaspoon of the chilled dark chocolate ganache.

Then frost the cupcakes with the buttercream frosting.

Decorate the cupcakes with mini marshmallows and dust with cocoa powder.

Serve them at room temperature or store in the fridge in an airtight container.

FREQUENTLY ASKED QUESTIONS:

WITH WHAT ELSE TO FILL CHOCOLATE CUPCAKES?

• jam
• homemade Nutella
• pudding
• nut butter
• date caramel
• coconut whipped cream
• vegan cream cheese

CAN I MAKE THE CHOCOLATE CUPCAKES THE DAY BEFORE?

Yes, you can make the cupcakes sponge the day before, store them in an airtight container in a cool place and fill and frost them the next day.

HOW TO STORE VEGAN HOT CHOCOLATE CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO HOT CHOCOLATE CUPCAKES LAST?

Hot chocolate cupcakes will last for about 4 days in the airtight container in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Vegan Hot Chocolate With Rum
• Gingerbread Sheet Cake With Molasses Frosting
• Cinnamon Streusel Coffee Cake
• Biscoff Chocolate Truffles

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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HOT CHOCOLATE CUPCAKES WITH GANACHE FILLING (VEGAN)

These Hot Chocolate Cupcakes are filled with dark chocolate ganache and frosted with vegan buttercream frosting. The cupcakes are rich, chocolaty, moist, and fluffy. They are the perfect winter dessert.

Course Dessert

Cuisine Czech

Diet Vegan

Prep Time 25 minutes

Cook Time 20 minutes

Chilling Time 1 hour

Total Time 1 hour 45 minutes

Servings 6 cupcakes

Calories 433kcal

Author Plantiful Bakery

Ingredients

For chocolate cupcakes:

• 100 ml unsweetened almond milk, room temperature
• 1 tbsp apple cider vinegar (or lemon juice)
• 80 g brown sugar
• 41 g (3 tbsp) coconut oil, melted
• 80 g all-purpose flour
• 1/2 tsp ground cinnamon (optional)
• 20 g (3 tbsp) cocoa powder
• pinch sea salt
• 1 tsp baking soda
• 1 tsp baking powder

For ganache:

• 80 g dark chocolate, 55-70%, finely chopped
• 50 g unsweetened almond milk, room temperature
• pinch sea salt
• 1 tsp rum (optional)

For the buttercream frosting:

• 100 g vegan butter, soft (75-80% fat)
• 120 g (1 cup) powdered sugar
• 2 tbsp (30 ml) unsweetened almond milk, room temperature
• 2 tbsp (30 ml) rum (optional)

Instructions

• Preheat the oven to 180°C and line the muffin pan with 6 cupcake liners. Set aside.
• In a glass, combine unsweetened almond milk and apple cider vinegar (or lemon juice). Set aside.
• To the mixing bowl, add brown sugar and melted coconut oil. Mix with whisk. Then add vegan buttermilk and mix again. Sift all-purpose flour, ground cinnamon, cocoa powder, sea salt, baking soda, and baking powder. Mix until just combine. Don't overmix the batter.
• Evenly divide the chocolate batter into 6 cupcake liners. Bake in preheated oven for 20 minutes until a toothpick inserted into the middle comes out clean. Otherwise, bake for 2-5 minutes longer.
• After the cupcakes are baked, make sure to let them cool completely before frosting.
• While the cupcakes are baking, fill ¾ of a small pot with water and bring to boil. Add finely chopped dark chocolate bar into a medium-sized glass bowl. Place the bowl on the pot, turn off the heat, and let the chocolate melt completely. Stir a few times with a spoon. Once melted, set aside.
• Then, while stirring the chocolate, slowly add unsweetened almond milk (don’t add everything at once). Stir until combined into a smooth ganache. Add rum and a pinch of salt and stir again until combined.
• Place the glass bowl with the ganache into the fridge for about 1 hour (to 1 hour and 30 minutes) until it thickens.
• Add soft butter to a mixing bowl and beat with a hand mixer (or stand mixer) until smooth. Sift half of the icing sugar, mix until combine. While mixing, add 1 tablespoon at a time of almond milk and rum. Sift the rest of the icing sugar, and mix until soft, light, and super fluffy. It can take up to 2-3 minutes.
• Us an apple corer or knife to remove the center of the cupcake. Be careful not to slice through the bottom. Fill each cupcake with about 1 teaspoon of the chilled dark chocolate ganache.
• Then frost each cupcake with the buttercream frosting.
• Decorate the cupcakes with mini marshmallows and dust with cocoa powder.
• Serve them at room temperature or store in the fridge in an airtight container.

Notes

You can make the cupcakes sponge the day before, store them in an airtight container in a cool place and fill and frost them the next day.

The cupcakes will last for about 4 days in the airtight container in the fridge.

Nutrition Facts

Serving: 1 cupcake (approx. 90g) / Calories: 433kcal / Total Fat: 24,6g / Saturated Fat: 14,7g / Cholesterol: 0mg / Sodium: 83,8mg / Total Carbohydrate: 49,6g / Fiber: 2,8g / Sugar: 35,0g / Protein: 2,9g / Iron: 2,1mg / Potassium: 144,6mg / Calcium: 51,1mg

Nutrition

Calories: 433kcal

Příspěvek HOT CHOCOLATE CUPCAKES WITH GANACHE FILLING (VEGAN) se objevil jako první na Plantiful Bakery.

HOMEMADE VEGAN HOT CHOCOLATE WITH RUM RECIPE:

This hot drink is made with real chocolate and cocoa powder, which makes it extra rich and indulgent. A dash of ground cinnamon adds slightly heat flavor. And the exciting part, a rum.

I never had any alcohol in hot chocolate. And let me tell you, I was missing out so much! Rum and chocolate create a perfect combination.

This boozy hot chocolate made in Italian style is the best Christmas company. It’s thick, quick, and so tasty.

WHAT’S THE DIFFERENCE BETWEEN HOT COCOA AND HOT CHOCOLATE?

Hot cocoa is made from cocoa powder, milk, and sugar. It is lighter, and often sweeter.

Hot chocolate, on the other hand, is made from real chocolate, milk or hot water, and sugar. It has a richer flavor, and it’s more filling.

THIS ITALIAN HOT CHOCOLATE WITH RUM IS:

• dairy-free
• soy-free
• gluten-free
• vegan
• rich
• creamy
• indulgent
• super chocolaty
• hot
• comforting
• quick
• made with dark chocolate
• perfect winter/christmas hot drink

WHAT YOU NEED TO MAKE HOMEMADE VEGAN HOT CHOCOLATE:

You need the following ingredients to make this Hot Chocolate with Rum:

• Unsweetened almond milk – Almond milk adds a nutty flavor, but any plant-based milk works for this recipe. Coconut milk will make it even more creamy.
• Brown sugar – You can use coconut sugar instead. Maple syrup and stevia should work as well.
• Unsweetened cocoa powder – Use unsweetened high-quality cocoa powder. It adds more richness.
• Cornstarch – Starch will thicken the hot chocolate.
• Ground cinnamon – A pinch of cinnamon adds slight heat. It is an optional ingredient.
• Sea salt – To bring out all those flavors.
• Dark chocolate bar, around 55% – Use high-quality chocolate bar. The percentage of cocoa solids will affect the sweetness of hot chocolate. Therefore, if you use a higher percentage, you may need to add more sugar. Don’t use chocolate chips (they are made to hold shape when baking, so they don’t melt like a chocolate bar).
• Rum – This is a complete game-changer. It goes so well with chocolate. Add how much of rum you desire. However, if you don’t drink alcohol, just skip this ingredient. The hot chocolate will still be delicious.

Equipment you need:

• Small bowl
• Mini stainless whisk or fork
• Whisk
• Medium Saucepan
• Mug

HOW TO MAKE VEGAN ITALIAN HOT CHOCOLATE WITH RUM:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Hot Chocolate is simple and comes with 2 following steps:

1. Mix almond milk, cocoa powder, and cornstarch

In a small bowl, combine 4 tablespoons of almond milk, cocoa powder, and cornstarch. It will prevent from getting lumps of cocoa powder in hot chocolate. Whisk until dissolved. I like to use a mini whisk, but a fork will do the job. Set the bowl aside.

2. Warm the milk, add the rest of the ingredients and let cook

To a medium saucepan, pour the remaining milk (240 ml), add brown sugar, a pinch of ground cinnamon, and a pinch of sea salt. Mix with the whisk. Heat the mixture until it starts boiling. Then reduce the heat add finely chopped dark chocolate bar, rum, and cornstarch milk mixture. Whisk until smooth and combined. Let cook for about 3 minutes until it thickens a little (stir occasionally).

Pour into a mug. Top with vegan marshmallows or coconut whipped cream. Sprinkle with cocoa powder, shredded chocolate, or ground cinnamon. Serve immediately.

Enjoy!

Note: The consistency will thicken slightly as the hot chocolate cool down.

WHAT TYPE OF PLANT MILK IS BEST FOR HOMEMADE HOT CHOCOLATE?

Any plant-based milk works for this recipe, so it’s your choice based on what you like the most. Almond, cashew, and hazelnut milk will add a slightly nutty flavor. Oat and soy milk will be more neutral in flavor.

If you want your hot chocolate extra creamy, use full-fat coconut milk.

CAN YOU STORE HOT CHOCOLATE?

Yes, if you make extra, you can store it in the fridge. After your hot chocolate is done, let it cool completely. Then transfer into a glass jar, cover with a lid, and place into the fridge. It will last till the next day. Then the next day, heat it through in a saucepan.

IF YOU LIKE THIS FESTIVE HOT DRINK, YOU SHOULD CHECK OUT:

• Homemade Pumpkin Spice Latte

COMFORT FOOD RECIPES TO CHECK OUT:

• Vegan Gingerbread Sheet Cake With Molasses Buttercream Frosting
• Walnut Crescent Cookies
• Vegan Gingerbread Cookies With Icing
• Cinnamon Streusel Coffee Cake
• Creamy Roasted Pumpkin Soup
• Pumpkin Alfredo Sauce

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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VEGAN HOT CHOCOLATE WITH RUM (ITALIAN STYLE)

This Vegan Hot Chocolate spiked with rum is creamy, rich, and super chocolaty. It’s the perfect drink to comfort you on a cold winter night. This recipe for homemade hot chocolate is simple and ready in less than 10 minutes.

Course Drinks

Cuisine Vegan

Diet Vegan

Prep Time 8 minutes

Total Time 8 minutes

Servings 1 mug

Calories 360kcal

Author Plantiful Bakery

Ingredients

• 300 ml unsweetened almond milk (=240ml+60ml)
• 1 tbsp (6g) cocoa powder, unsweetened
• 1/2 tbsp (4g) corn starch
• 1 tbsp (12g) brown sugar*
• pinch ground cinnamon
• pinch sea salt
• 40 g dark chocolate, 55%, finely chopped (high quality)
• 1 tbsp rum

Instructions

• In a small bowl, combine 4 tablespoons (60 ml) of almond milk, cocoa powder, and corn starch. Whisk until dissolved. Set the bowl aside.
• To a medium saucepan, pour the remaining milk (240 ml), add brown sugar, a pinch of ground cinnamon, and a pinch of sea salt. Mix with the whisk. Heat the mixture until it starts boiling. Then reduce the heat add finely chopped dark chocolate bar, rum, and cornstarch milk mixture. Whisk until smooth and combined. Let cook for about 3 minutes until it thickens a little (stir occasionally) **.
• Pour into a mug. Top with vegan marshmallows or coconut whipped cream. Sprinkle with cocoa powder, shredded chocolate, or ground cinnamon.
• Serve immediately.

Notes

*You can use coconut sugar, maple syrup, stevia, or any other sweetener instead.

** The consistency will thicken slightly as the hot chocolate cool down.

Nutrition Facts

Serving: 1 mug / Calories: 360kcal / Total Fat: 16,6g / Saturated Fat: 8,2g / Cholesterol: 0mg / Total Carbohydrate: 43,9g / Fiber: 6,3g / Sugar: 31,3g / Protein: 4,3g / Iron: 4,1mg / Sodium: 312mg /Potassium: 315mg

Nutrition

Calories: 360kcal

Příspěvek VEGAN HOT CHOCOLATE WITH RUM (ITALIAN STYLE) se objevil jako první na Plantiful Bakery.

CHOCOLATE SMOOTHIE BOWL WITH PROTEIN POWDER:

You will need 6 ingredients and 5 minutes to make this delicious chocolate protein smoothie bowl that tastes like chocolate cake batter! Yes, it is that good.

Smoothie bowls are a great way to start the day, especially because they can be a source of fiber, omega 3, protein, iron, and more (like this one). They are also refreshing, and this chocolate protein smoothie bowl will surely make you full until the next meal.

I always choose smoothie bowl over runny smoothie – the thick, creamy consistency and the fact that you can add anything you desire on the top is a win for me! And they look so pretty! But of course, if you prefer runny smoothies, you can always add more liquid and enjoy it that way.

Over all the smoothies I’ve tried, this one is my favorite. I’ve been making it probably since I became vegan (and tweaking it to this perfection along the way). I usually make it multiple times a week, and I am always excited to have a bowl for breakfast or lunch when I am busy. I can’t get enough!

THIS CHOCOLATE PROTEIN SMOOTHIE BOWL IS:

• dairy-free
• soy-free
• gluten-free
• vegan
• naturally sweetened
• thick
• smooth
• creamy
• rich
• healthy
• nourishing
• done in a few minutes
• delicious
• perfect breakfast recipe

WHAT YOU NEED TO MAKE THE BEST CHOCOLATE PROTEIN SMOOTHIE BOWL:

You need the following ingredients to make this Vegan Chocolate Protein Smoothie Bowl:

• Frozen bananas – I like to use a combination of both frozen and fresh bananas because it creates perfect consistency. However, for more simplicity, the recipe calls for frozen bananas.
• Unsweetened almond milk – Almond milk add a nice nutty flavor but use any plant milk you have. I sometimes use only cold water, and it works just fine.
• Ground flaxseed or flaxseed meal – These are amazing in smoothies or oatmeal. It thickens up the smoothie even more because it absorbs the liquids, and they are a source of omega-3 fatty acids and fiber. You can substitute for chia seeds.
• Vegan protein powder – Due to bananas, the smoothie is sweet enough. Therefore, I would recommend using unsweetened protein powder. I like to use pea protein because it is neutral in flavor. Using high-quality protein powder is always the best.
• Cocoa powder – This antioxidant superfood, rich in iron and magnesium, adds a rich chocolatey flavor to the smoothie. Use unsweetened cocoa powder for this recipe.
• Carob powder – Another superfood, but unlikely cocoa powder it is naturally sweeter. It adds extra flavor to the smoothie. And it has many health benefits. You can substitute for maca powder or more cocoa if you don’t have carob powder.
• Favorite toppings – Read my favorite smoothie bowl toppings below.

Equipment you need:

• Blender – For a perfectly smooth and creamy consistency, use a high-speed blender. It is always better to use a high-speed blender when using frozen bananas, so they blend completely and smoothly. Food-processor should work as well.

OPTIONAL ADDITIONS:

This smoothie is great as it is, but there are some ingredients you can add to make it even better:

• Vegan yogurt – Yogurt adds extra creaminess.
• Natural peanut butter – Peanut butter makes everything better, am I right?
• Ground coffee – This will boost the chocolate flavor. I love to use ground coffee beans in any recipe, which includes chocolate such as brownies or chocolate cookies.
• Quick oats – Make the smoothie even thicker and filling.
• Baby spinach – Adding a handful of baby spinach to the chocolate smoothie is a great way to eat the greens. Plus, it won’t affect the taste or the color too much (due to the rich color and flavor of cocoa powder).

SMOOTHIE BOWL TOPPINGS

The thing about smoothie bowls is that you can add a bunch of toppings on top. Be creative and use what you have on hand.

These are my favorite smoothie bowl toppings:

• Granola – For crunch.
• Chia seeds – For more of those omega-3 fatty acids.
• Hemp seeds – Great basically on everything. You can never go wrong with hemp seeds.
• Goji berries – I know many people don’t like them, but I love them.
• Cocoa nibs – It’s my new addiction.
• Shredded coconut or coconut flakes/chips – If you feel extra, use toasted coconut.
• Peanut or almond butter – My must-have on smoothie bowls.
• Fresh fruit – strawberries, raspberries, blueberries, blackberries

HOW TO MAKE CHOCOLATE PROTEIN SMOOTHIE BOWL:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Chocolate Protein Smoothie Bowl is easy and comes with 3 simple steps:

1. Step: Freeze the bananas the day before

Slice your peel bananas and put them into a zip-lock plastic bag or covered container. Then place into the freezer. They should last up to 4 months.

Put your bananas into the freezer at least the night before making the smoothie, so they freeze entirely.

2. Step: Add the ingredients to the blender

To the high-speed blender, add sliced frozen bananas, unsweetened almond milk, ground flaxseeds, vegan protein powder, unsweetened cocoa powder, and carob powder.

3. Step: Blend into a creamy smoothie

Blend on low until it starts to combine. Scrape down the sides. Then blend again – now you can add more power – and blend until smooth and creamy. If the consistency is too thick, add a little bit of plant milk or water.

Transfer to a bowl (make sure to scrape it out all!).

Add your favorite toppings. I like to use granola, hemp seeds, chia seeds, cocoa nibs, and peanut butter.

Enjoy a bowl of delicious chocolate smoothie!

CAN I MAKE A SMOOTHIE BOWL THE NIGHT BEFORE AND STORE IT IN FRIDGE?

Yes! You can make the Chocolate Protein Smoothie the night before and store it in a fridge in a covered container (like a mason jar). It will stay fresh until the next day.

MORE BREAKFAST RECIPES:

• Tofu Scramble (Vegan Scrambled Eggs)
• The Best Chocolate Chip Banana Bread
• Carrot Cake Overnight Oats

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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CHOCOLATE PROTEIN SMOOTHIE BOWL (VEGAN)

This Chocolate Protein Smoothie Bowl is thick, healthy, and packed with protein. It has a rich chocolatey flavor and creamy consistency. It is perfect as a quick breakfast or whenever you fancy something sweet.

Course Breakfast, Snack

Cuisine Vegan

Diet Vegan

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 serving

Calories 354kcal

Author Plantiful Bakery

Ingredients

Smoothie:

• 140 g (=approx. 1 large banana) frozen bananas
• 150 ml (=2/3 cup) unsweetened almond milk
• 6 g (=2 tsp) ground flaxseed
• 30 g (=approx. 2 tbsp) vegan protein powder*
• 15 g (=2 tbsp) unsweetened cocoa powder
• 10 g carob powder (optional)

Optional additions:

• 30 g (=2 tbsp) vegan yogurt
• 17 g (=3 tbsp) quick oats
• 10 g (=2 tsp) natural peanut butter
• 1/2 tsp ground coffee
• a handful baby spinach

Toppings Suggestions:

• granola
• chia seeds
• hemp seeds
• goji berries
• cocoa nibs
• shredded coconut or coconut flakes
• peanut butter or almond butter
• fresh fruit - strawberries, blueberries, blackberries, raspberries

Instructions

• To the high-speed blender, add sliced frozen bananas, unsweetened almond milk, ground flaxseed, vegan protein powder, unsweetened cocoa powder, and carob powder.
• Blend on low until it starts to combine. Scrape down the sides. Then blend again – now you can add more power – and blend until smooth and creamy. If the consistency is too thick, add a little bit of plant milk or water.
• Transfer to a bowl and your favorite toppings.

Notes

*Due to the bananas, the smoothie is sweet enough. Therefore, I would recommend using unsweetened protein powder. I like to use pea protein because it is neutral in flavor. 

**Calories are calculated without toppings and additions.

Nutrition Facts

Serving: 1 bowl / Calories: 354kcal / Total Fat: 6,5g / Saturated Fat: 1,8g / Cholesterol: 0mg / Sodium: 409mg / Total Carbohydrate: 52,2g / Fiber: 11,3g / Sugar: 22,3g / Protein: 29,8g / Vitamin D: 1mcg / Calcium: 290mg / Iron: 4mg / Potassium: 916mg

Nutrition

Calories: 354kcal

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