Wanna make some really tasty vegan Valentine treats?

Question

This I got from someone's blog in MySpace, their name is "Compassion Over Killing" (http://www.myspace.com/tryveg) These recipes look so good, I just *had* to spread the word!


Just in time for Valentine's Day: Sweet treats for your sweetheart!

Show your loved ones—and the animals—just how much you care with these decadent vegan treats.

For more animal-friendly recipes, visit VegRecipes.org.

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Truffles

Makes about 20 truffles

1 12-ounce package non-dairy chocolate chips (about 2 cups)
8 ounces non-dairy cream cheese, such as Tofutti's Better Than Cream Cheese
2 cups powered sugar
2 tablespoons flavored syrup, such as hazelnut or vanilla (optional)
chopped nuts (optional topping)
coconut flakes (optional topping)
1 cup non-dairy chocolate chips (optional topping)
Melt the chocolate chips in a double boiler, saucepan, or microwave.

Put the non-dairy cream cheese in a food processor or high-powered blender and slowly add the sugar. Blend until well mixed. Then add the melted chocolate chips to the cream cheese mixture and blend until well mixed. If using flavored syrup, add the syrup to the mixture and blend for 30 seconds. Pour the blended mixture into a bowl and refrigerate for 2 hours.

Once chilled, roll the mixture with your hands into bite-sized balls and place on a serving tray.

If using optional toppings, pour the nuts and/or coconut flakes into a shallow bowl and roll the chilled balls into them. Place the truffles on a tray and refrigerate for 30 minutes.

For truffles with a hard chocolate coating, after the chilled mixture has been rolled into bite-sized balls, melt 1 cup of non-dairy chocolate chips. Dip the balls into the melted chocolate, place on a tray, and refrigerate for 2 additional hours.

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Creamy Chocolate Pudding

Serves 4

1 1/2 cups soy or rice milk
3 tablespoons cornstarch
1/4 cup cocoa powder
1/4 cup maple syrup
1/4 teaspoon vanilla extract
In a medium saucepan, combine all the ingredients except the vanilla extract. Whisk rapidly. Cook over medium heat, stirring constantly until the pudding is thickened.

Stir in the vanilla and pour into individual serving dishes. Chill and serve.

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Chocolate Peanut Butter Pie

Makes 6 to 8 servings

1 12-ounce package non-dairy chocolate chips (about 2 cups)
1 16-ounce package firm tofu
1 1/2 cups peanut butter, crunchy or smooth (or more to taste)
soymilk (to desired texture)
1 vegan graham cracker crust, such as Keebler's Graham Cracker Ready Crust
1 cup non-dairy chocolate chips (optional topping)
1 cup chopped nuts (optional topping)
Melt the chocolate chips in a double boiler, saucepan, or microwave.

In a food processor or high-powered blender, add the melted chocolate chips, tofu, peanut butter, and 1/2 cup of soymilk. Blend until very smooth, adding more soymilk if desired.

Pour the filling into a graham cracker crust and refrigerate for 2 hours.

For a Chocolate Peanut Butter Pie with a hard chocolate topping, after the pie has been chilled for 2 hours, melt 1 cup of non-dairy chocolate chips. Pour the melted chocolate over the top of the pie. If desired, add chopped nuts. Refrigerate for 2 additional hours.

Answer 1

Thank you very much!

Answer 2

yes

Answer 3

Thanks!