It’s World Chocolate Day on 7th July – an annual celebration of chocolate, now in its 13th year and a global celebration to mark the introduction of the sweet stuff to Europe in 1550.
To help celebrate the occasion, Sheese – the original plant-based cheese with more awards than any other vegan cheese – has created three dairy-free and vegan chocolate recipes using Original Creamy Sheese, a versatile dairy-free cream cheese alternative. It can be used in exactly the same way as dairy cream cheese, sweet or savoury, except it’s certified vegan, kosher and made with coconut oil.
Made with pride on the Isle of Bute in Scotland, our award-winning range of dairy-free, vegan cheeses provide a delicious and versatile cheese alternative – perfect for plant-based diets, people with dietary restrictions like lactose intolerance or for those who fancy trying a tasty alternative to dairy for a change. We challenge you to taste the difference!
Jam-filled Double Chocolate Muffins
When chocolate isn’t enough, reach for double!
Ingredients:
For the muffins
100g oat flour
75g rice flour
25g ground almonds
4 tablespoons cocoa or cacao powder
50g coconut sugar
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
200ml almond milk
2 tablespoons rapeseed or melted coconut oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
For the filling
6 heaped teaspoons no added sugar raspberry jam
For the chocolate topping
2 tablespoons coconut oil
2 tablespoons maple syrup
4 tablespoons cacao or cocoa powder
150g Bute Island Original Creamy Sheese
½ teaspoon vanilla extract
To decorate
Freeze-dried raspberries
Cacao nibs
Dried rose petals
Method:
Preheat the oven and lightly grease a 6-hole muffin tin.
Mix together the flours, almonds, cacao/cocoa powder, coconut sugar, baking powder and bicarbonate of soda in a bowl. Whisk together the milk, oil, maple syrup and vanilla, then pour into the dry ingredients and mix to combine.
Spoon the mixture between the muffin tins to reach the top then bake for about 20 minutes until risen and firm to the touch. Leave to cool.
Meanwhile make the topping: Gently melt the coconut oil then whisk in the maple syrup and cacao/cocoa powder to form a smooth sauce. Allow to cool a little then whisk in the Sheese and vanilla. Chill in the fridge for at least one hour to thicken and set.
Once the muffins have cooled, scoop out a little of the centre of each one and stuff each cavity with some of the jam. Now spoon some of the chocolate topping then sprinkle over the freeze-dried raspberries, cacao nibs and rose petals.
Creamy original chocolate truffles
These delicious vegan chocolate truffles make the most of our handy ambient 170g Original Creamy Sheese which can be used straight from the tub, without the need for refrigeration.
Ingredients:
● 170g Original Creamy Sheese (1 whole tub, or part of a 255g one)
● 300g icing sugar
● 230g vegan melted chocolate
● 1 ¾ teaspoons vanilla essence
● Ground nuts, unsweetened cocoa or toasted flaked coconut
Method:
If your Original Creamy Sheese has been chilled, rest it out of the fridge until it reaches room temperature, then gradually add the icing sugar, beating until well blended. Add the melted chocolate & vanilla and mix well. Refrigerate for about an hour and then shape the mix into truffles (about 2.5cm balls) and coat in the nuts, cocoa or coconut. Chill well before serving & enjoy!
You can dip them in molten chocolate and allow them to harden for an extra special, decadent treat.
Vegan chocolate torte
Go on, treat yourself! This vegan chocolate torte is quintessentially tasty.
Ingredients
255g tub Original Creamy Sheese
400g digestive biscuits (remember to check the pack to make sure they are vegan-friendly)
200g melted vegan margarine
300ml vegan cream whipped
150g vegan dark chocolate
100g caster sugar
Grated rind of 1 lemon
2 tablespoons of agar-agar flakes
Method
Crush digestive biscuits with a blender and mix with the melted margarine. Put into a round flan tin with removable bottom (25cm/10”). Pat the mixture down firmly to make a base. Put in the fridge whilst making the filling.
Beat the Sheese in a non-stick saucepan until creamy, sprinkle in the agar flakes and stir. Bring to a simmer, stirring occasionally until the flakes dissolve. Meanwhile, melt the chocolate. Whip the cream, sugar and lemon rind until it is thick. Add the melted chocolate and Sheese mixture and whip together. Fill the flan with the mixture and place in a preheated oven 160°C for 30 min.
Chill well before serving, take the cake out of the tin and decorate. You can serve it sliced, sprinkled with a little sieved icing sugar, with a few slices of kiwi fruit. Alternatively if you want a really deep torte, try using a smaller flan tin and cook for an extra 10-15 min until the top is firm.
Original Creamy Sheese is available from Ocado (£2.10, 170g) and The Vegan Kind Supermarket (£2.48, 255g).
