Friday, February 22, 2013


Today I woke up thinking... "I'm going to share a couple of chocolate recipes I've tried (and loved) recently with all the cacao enthusiasts out there". And here I am, bringing you a Chocolate-Tahini Timbales recipe and another one to make a Chocolate Sea Salt Tart. 

I've transcribed them from a delicious and inspiring book by Joseph Shuldiner called "Pure Vegan". 

Bon Apetit and Happy Weekend! :)



4 ounces of dark baking chocolate, coarsely chopped (1/2 cup)
2/3 cup of oat, coconut, almond or rice drink
1 ts of granulated coffee
1 ts of coffee substitute
1 ts of pure vanilla extract
1.5 cups of flour (I used spelt, rye and corn)
1 cup of coconut palm sugar
1.5 tea spoon of baking powder
1/3 Dutch-process cocoa powder
1/2 ts salt

Preheat oven to 350ºF (175-180ºC)

Heat the mil over medium heat until it's about to start boiling, then add it to a bowl where the chocolate is waiting for her. Add the coffee, barley, tahini and vanilla. Let it stand for 1 minute, then stir until the mixture is smooth.

Sift the flour, coconut sugar, baking powder, cocoa and salt together into a large bowl. Add the chocolate mixture and stir gently until just combined.

Fill until two-thirds full as many timbale molds as you can -approx 24 with this recipe-. If you don't have timbale moulds you can do mini-cupcakes or similar... let your imagination run wild!

Bake for 15 to 20 minutes until the tops are firm but the inside is still slightly soft (test inserting a toothpick). Transfer the molds to a wire rack and let cool for 5 minutes, then invert the molds and let the timbales cool completely, about 15 minutes.





1.5 cups of flour (I used spelt, rye and almond)
1/2 cup coconut palm sugar
2 tbs pure cacao powder
1/4 ts salt
1/2 cup cold vegan margarine, diced
1 to 3 tbs ice water or more as needed


1 1/4 pounds dark chocolate, coarsely chopped (500gr approx)
2 1/2 cups rice or coconut drink
1 tbs instant espresso powder (you can use any kind of coffee substitute if you prefer)
1 teaspoon salt

Maldon sea salt or anhy high quality flake sea salt for garnish

Preheat oven to 350ºF (175-180ºC)


In a food processor, combine the flour, coconut sugar, cacao powder, salt and shortening and pulse until the mixture is evenly blended.
Add the water 1 tablespoon at a time while continuing to pulse. Stop as soon as the dough starts to come together. Test by pinching a bit of the dough with your fingers. If it sticks together, it's ready. If not, add more water. Alternatively, you can mix the dough by hand.

Transfer the dough directly into a 9-inch tart pan and gently press it building up the sides to form a 1/4 inch-thick (6mm) wall of dough. Then distribute the remaining dough evenly over the bottom of the pan. Press with a cup or with your hands the shell to be sure it's compact. Prick the bottom of the tart shell with the tines of a fork 12 to 15 times to prevent the crust from puffing up during baking. Cover with plastic wrap and refrigerate for 15 minutes.
After that bake it for 20 minutes, remove it from the oven and let rest while you prepare the filling.


Put the chocolate in a medium heatproof bowl. In a small saucepan heat the milk over medium heat until it begins to steam and almost comes to a boil. Add the coffee/barley powder and salt and stir until dissolved. Pour the soymilk over the chocolate and let stand for 1 minute, then stir until the misture is smooth and the chocolate is entirely melted.

Pour the filling into the baked tart shell and use an offset spatula to spread it evenly. Give the tarta a gentle but firm rap on the counter to settle the filling and remove any air bubbles. Let the tart cool to room temperature, which should take about 30 minutes. When it's completely cool, sprinkle with the sea salt flakes evenly over the top and serve.

*Escuchando / Listening to this wonderful and campy disco playlist