Be-witching Maca Chocolate Fondue with Apple Bats

0785 Vega Halloween Recipe Book.inddSubmitted by Vega

1 un-poisoned, washed, unpeeled apple
Lemon juice
Souls of 10 Maca Chocolate bars, dispatched into tiny bits
1 pumpkin, gruesomely gutted (for serving)

1 Take 1 washed, unpeeled apple and cut it into thin, flat slices leaving the core intact. (Slices should be about a 1⁄4“ thick).

2 Take one of the hexed slices and cut it in half (removing the
core bits) and start shaping your apples into bats (or ghosts, or tombstones, or spiders, as strikes your fancy) with a knife. If you have a small sharp metal cookie cutter in your shape of choice, better yet.

3 Pour a small amount of lemon juice onto the hexed apple shapes to keep them from turning brown.

4 Melt 10 Maca Chocolate bars in either a double boiler or in the microwave.

5 Hollow out pumpkin and place fondue bowl base and fondue bowl inside the pumpkin bowl. Carefully spoon the chocolate into the fondue bowl and enjoy quickly before the
chocolate thickens or the zombies get you.

Hauntingly Delicious Spellcakes

0785 Vega Halloween Recipe Book.indd

Submitted by Vega

VEGAN & GLUTEN FREE

SERVES 12

1 c of enchanted almond milk
1 tsp evil apple cider vinegar
3/4 c granulated sugar
1/3 c of light olive or melted coconut oil
2 tsp vampire vanilla extract
1/2 c gluten-free flour (such as Bob’s Red Mill All Purpose Baking Flour)
1 scoop or single-serving pack of Vega Sport Performance Protein (37g)
1/3 c cackling cocoa powder
3/4 tsp baking soda
1/2 tsp magic baking powder 1/4 tsp salt

1 Preheat oven to 350°F. Line a muffin pan with paper liners.

2 Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to cackle and curdle.

3 Add the sugar, oil, and vanilla extract to the almond milk mixture
and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and bludgeon them until no large lumps remain (a few tiny lumps are okay). Pour into liners, filling 3/4 of the way.

4 Bake for 20 minutes, until a pitch fork inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

5 Top with any vegan butter cream icing and die a hundred times from wicked deliciousness!

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