I’m taking a break from my fast food rants to talk about my favorite subject: chocolate. I’ve missed chocolate. Chocolate is made with milk, and if not milk then soy, or perhaps it’s made with both of those ingredients. What ‘s a girl to do?!
I made this mildly sweet and satisfying soy and milk-free brownie tonight following the recipe on the jar of Wondercocoa brand of cocoa.
I found Wondercocoa at Whole Foods and Trader Joes. Today I noticed that you may buy 100% cocoa at your mainstream market in the baking aisle. They are each fat free, sugar free, and nearly caffeine free (Wondercocoa claims it’s 99.7% caffeine-free).
I used the 100% cocoa powder to make the BEST hot chocolate. I mixed 1 scoop of cocoa powder with vanilla almond milk, and put in one packet of stevia sweetener. Super-low calorie, low sugar, low fat, and tastes to me just like the fully-loaded-with-sugar-and-milk hot chocolate. The first day I tried this I couldn’t get enough and had 3 creamy and steamy cups. Unfortunately, I just discovered I’m allergic to almonds (sigh – really??). So I tried this again with rice milk, and it was satisfying (though not nearly as addictive as it is with vanilla almond milk).
A note about the first picture. I served the brownies with Vanilla Hemp Ice Cream. If you taste it expecting to experience the cow’s milk ice cream we all know and love, you will be sadly disappointed. However, it is still creamy, cold, and mildly sweet. I used Tempt brand hemp ice cream, and the flavors include chocolate fudge, mint chip, and vanilla bean.
Note: I just stepped away from my computer — my toddler asked for a second brownie helping. I guess he likes it too! He let me take a picture as evidence.