#chocolatecravings

Indulge in these rich and decadent gluten-free double chocolate brownie bars. Made with almond flour and dairy-free chocolate chips, they are perfect for satisfying your chocolate cravings without gluten.

Ingredients: 2 cups almond flour. 1/2 cup cocoa powder. 1/2 cup coconut sugar. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup coconut oil, melted. 1/3 cup maple syrup. 2 eggs. 1 teaspoon vanilla extract. 1/2 cup dairy-free chocolate chips.

Instructions: Start by heating the oven to 350F 175C. You can use coconut oil to grease or line a 9x9-inch baking dish. Chocolate powder, baking soda, salt, and coconut sugar should all be mixed together in a large bowl. Melt the coconut oil and mix it with the maple syrup, eggs, and vanilla extract. Mix everything together well. Add the chocolate chips that don't contain dairy and mix them in. Cover the baking dish with foil and pour the batter into it. Spread it out evenly. After the oven is hot, bake it for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Before cutting and serving, let the brownie bars cool all the way in the baking dish.

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the perfect combination of rich dark chocolate and luscious salted caramel with these decadent tarts. A delightful treat for any chocolate lover!

Ingredients: 1 1/4 cups all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 cup cold unsalted butter, cubed. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1 large egg yolk. 2 tablespoons ice water. 1 cup dark chocolate chips. 1/2 cup heavy cream. 1/4 cup unsalted butter. 1/2 cup granulated sugar. 1/4 cup water. 1/2 teaspoon sea salt. 1/2 teaspoon vanilla extract. Flaky sea salt, for garnish.

Instructions: In a food processor, combine the flour, cocoa powder, cold cubed butter, granulated sugar, and salt. Pulse until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg yolk and ice water. Add this mixture to the food processor and pulse until the dough comes together. Turn the dough out onto a floured surface and knead it a few times to bring it together. Form it into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes. Preheat your oven to 375F 190C. Roll out the chilled dough on a floured surface and use it to line individual tart pans or a tart pan with removable bottom. Trim any excess dough. Prick the bottom of the tart shells with a fork and line them with parchment paper and pie weights or dried beans. Blind bake the tart shells for about 15 minutes. Remove the parchment paper and weights, and bake for an additional 5 minutes, or until the tart shells are set and dry. Let them cool completely. In a microwave-safe bowl, combine the dark chocolate chips and heavy cream. Microwave in 30-second intervals, stirring each time, until the chocolate is melted and the mixture is smooth. Let it cool slightly. In a saucepan, melt the 1/4 cup unsalted butter over medium heat. Stir in the granulated sugar and water, and cook until it turns into a golden caramel, about 5-7 minutes. Remove the caramel from heat and carefully stir in the sea salt and vanilla extract. Let it cool slightly. Pour the dark chocolate ganache into the cooled tart shells and spread it evenly. Drizzle the salted caramel sauce over the chocolate layer and use a toothpick or skewer to create a marbled pattern. Sprinkle flaky sea salt over the tarts for garnish. Chill the tarts in the refrigerator for at least 2 hours or until set. Serve and enjoy your delicious Salted Dark Caramel and Chocolate Tarts!

Prep Time: 45 minutes

Cook Time: 25 minutes

These vegan black bean brownies taste great and are better for you than regular brownies. They're fudgy, moist, and rich, and the black beans and oats give them a lot of protein and fiber. They are also simple to make and a great way to satisfy your chocolate cravings without feeling bad.

Ingredients: 1 can 15 oz black beans, rinsed and drained. 2 flax eggs 2 tbsp ground flaxseed meal + 5 tbsp water. 1/4 cup cocoa powder. 1/2 cup rolled oats. 1/4 tsp salt. 1/3 cup pure maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/2 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C. Prepare flax eggs by mixing ground flaxseed meal and water. Let it sit for 5 minutes to thicken. In a food processor, combine black beans, flax eggs, cocoa powder, oats, salt, maple syrup, coconut oil, vanilla extract, and baking powder. Blend until smooth. Stir in vegan chocolate chips. Pour batter into a greased 8x8-inch baking pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before slicing and serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

Enjoy these rich Double Chocolate Chip Vegan Cookies, which are great for satisfying your sweet tooth without using any animal products. They taste like chocolate and are rich and chewy.

Ingredients: 1 1/4 cups all-purpose flour. 1/3 cup cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup vegan butter, softened. 3/4 cup brown sugar. 1/4 cup white sugar. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 1/2 cup vegan chocolate chips.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. In another bowl, cream together softened vegan butter, brown sugar, and white sugar until light and fluffy. Add applesauce and vanilla extract to the creamed mixture and mix well. Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Fold in vegan chocolate chips until evenly distributed throughout the dough. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, leaving space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are set. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes