Brownie

Ingredients (for a baking mold approximately 25 × 35 cm)

  • 1/4 glass of Krüger dark cocoa
  • 1 bar (100g) of dark chocolate
  • 3 table-spoon of vegetable oil
  • 3/4 glass of aquafaba (from one can or jar of chickpea)
  • 3/4 glass of wheat flour or light spelt flour
  • 3/4 glass of powdered sugar
  • 1/4 tea-spoon of baking powder
  • a hint of ground vanilla or 1 tea-spoon of vanilla extract
  • a pinch of salt
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Preparation:

Preheat the oven to 180°C. Line the form with baking paper.
Pour the flour, baking powder, cocoa, vanilla and salt in a large bowl and mix until all ingredients have combined thoroughly.
Break the chocolate in a smaller bowl and melt it in a water bath, adding oil. After the chocolate has melted Pour it aside to cool off. In the meantime inside the large bowl whisk the aquafaba into stiff foam (preferably with a mixer), gradually add sugar until you obtain a perfectly smooth, gleaming stiff foam.
Add flour to the whipped foam and slowly stir them with a large spoon to combine the ingredients together. Next add the chocolate and mix everything with slow and careful moves (to avoid excessively bleeding the foam). The mass should resemble a chocolate mousse.
Pour the mass into a prepared baking mold, sprinkle it with chopped nuts and cocoa seeds and place in the oven for 15–20 minutes. Be careful not to dry the dough too much. Brownie should be slightly undercooked and it will be ready to eat only after cooling down completely (preferably over the entire night). After it cools down, cut the brownie into square pieces and serve with whipped cream.

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Red bean brownie

Ingredients

  • 20g of Krüger dark cocoa
  • 100g of dates
  • 1 can (400g) of red bean (220g after draining)
  • 2 eggs
  • 30g of cane sugar
  • 50g of coconut oil
  • 50g of chocolate
  • 2 tea-spoon of sugar with vanilla
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Preparation:

Preheat the oven to 180°C. Grease a 20 x 20 cm mold with a little bit of coconut oil and line it with baking paper. Pour boiling water over the dates and leave them to swell. After 10 minutes drain the excess water. In the meantime rinse and drain the beans. Prepare the remaining ingredients: eggs, cocoa and cane sugar. Melt the coconut oil by gently heating it. Measure 2 tea-spoons of sugar with vanilla, Cut the chocolate and separate 30g. Move it to a small bowl and melt in a microwave oven. Leave the remaining 20g of chocolate to sprinkle the brownie. Pour all the ingredients in a bowl and blend them thoroughly. Move the dough into a mold and sprinkle with the spare chocolate. Pour the mold in the oven and bake for approx. 25 minutes. Leave the baked brownie to cool down completely, then cool it in a fridge.

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Cocoa Cake

Ingredients

  • 1 table-spoon of Krüger cocoa
  • 4 eggs
  • 10 table-spoon of flour
  • 10 table-spoon of sugar
  • 9 table-spoon of full-cream milk
  • 1/2 jar of blackcurrant jam
  • 1/2 lass of olive oil or 125g of butter
  • 2 tea-spoon of baking soda
  • 2 tea-spoon of cinnamon
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Preparation:

Mix the yolks with fine sugar and gradually add milk. Blend until the sugar dissolves adding the blackcurrant jam in the meantime. In a separate bowl mix the flour with baking soda, cocoa and cinnamon. Combine the dough with yolks mixed with milk and sugar. Next add olive oil or 125g of melted butter. Finally add whipped egg whites. Bake in an oven preheated to 180°C for 40 minutes.

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Chocolate zucchini muffins

Ingredients (for 12 muffins)

  • 1/4 glass of Krüger dark cocoa
  • 2 glasses of wholegrain flour
  • 1,5 glass of grated zucchini
  • 1/2 glass of brown sugar
  • 2 table-spoon of maple or agave syrup
  • 1 glass of soy milk
  • 1 table-spoon of wine or apple cider vinegar
  • 3 table-spoon of canola oil
  • 1 table-spoon of ground linseed + 3 table-spoon of boiling water
  • 1 tea-spoon of baking soda
  • 3/4table-spoon of baking powder
  • 1 tea-spoon of vanilla extract or a bit of vanilla
  • a pinch of salt
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Preparation:

Zucchini should be grated on a fine grater, pour boiling water over the linseed, add vinegar to the soy milk, and sift all loose ingredients through a sieve into a larger bowl. Add the canola oil to the milk and vinegar and slowly pour the mix into the bowl holding loose ingredients – halfway through add the zucchini and mix all the ingredients together.
Preheat the oven to 180°C, fill the baking tray with muffin liners and pour in the dough. Bake for 15–20 minutes, until the muffins rise nicely. Pour the muffins aside until they cool down.

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Chickpea chocolate cream

Ingredients (for portion of approximately 500 ml)

  • 5 table-spoon of Krüger cocoa
  • 2 glasses of cooked chickpeas
  • 5 table-spoon of peanut butter
  • 1 large glass of dates (150g)
  • almond or soy milk (a dozen or so tabletea-spoons)
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Preparation:

Pour boiling water over the dates and Pour away for around 10 minutes. Pour the chickpeas in the blender, add cocoa, peanut butter and the dates soaked and drained from water. Mix everything thoroughly into a smooth paste. Add the milk until you are satisfied with the cream’s texture.
Chickpea chocolate cream is perfect for sandwiches, pancakes and muffins.

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Chocolate biscotti with nuts

Ingredients

  • 50g of Krüger dark cocoa
  • 200g of sugar
  • 3 eggs
  • 320g of wheat flour
  • 2 tea-spoon of baking powder
  • 1/4 tea-spoon of salt
  • 2 tea-spoon of instant coffee
  • 50g of milk chocolate
  • 150g of hazelnuts
  • 30g of butter
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Preparation:

Preheat the oven to 200°C. Pour the nuts on a tray lined with baking paper and place it in the oven. Bake for 8 to 10 minutes, until the peel of the nuts darkens and cracks. After they cool down, place the roasted nuts on a paper towel. Grind the nuts to get rid of the peel. Beat the eggs with sugar until they turn into a light and fluffy foam. Next add the remaining dry ingredients and butter. Mix them until you obtain a thick dough. Finally add pieces of chocolate and the nuts you have roasted earlier. Move the dough onto a flour table and form two rolls. Bake them for 20 minutes in an oven preheated to 180°C. After that time leave them for around 10 minutes to slightly cool down. Cut the rolls into one-centimeter pieces. Lower the temperature in the oven to 160°C. Pour the slices back on the baking tray and bake for another 10 minutes. Turn over the cookies and bake for another 10 minutes.

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Chickpea truffles

Ingredients

  • truffles
  • 2 table-spoon of Krüger dark cocoa
  • 200g of canned chickpeas
  • 50g of coconut oil
  • 100g of honey
  • 1/4 tea-spoon of salt
  • 40g of prunes
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Preparation:

Drain the chickpeas. All ingredients should be blended thoroughly until you obtain a uniform, smooth texture. Pour the dough into a fridge for at least an hour. From the cooled dough you can form approximately 25 balls. Pour melted, dark chocolate onto each one of the balls and sprinkle them with freeze-dried raspberries. Place the truffles in a fridge until the chocolate solidifies.

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Pears in milk and cocoa coating

Ingredients

  • 10g - 20g of Krüger dark cocoa
  • 1/2kg of pears
  • 60g - 80g of sugar
  • 1,5 glass of milk
  • 20g of potato starch
  • 2 egg yolks
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Preparation:

Cut washed and peeled pears in half and remove the seeds. Boil 3/4 glass of water with half of the sugar, Pour the fruits into the water and cook until they are semi-soft. Arrange the cooled pears halves in a salad bowl. Mix the potato starch with a small amount of boiled, cold milk. Boil the rest of the milk and add the potato starch suspension. Stir until everything boils. Beat the egg yolks with remaining sugar until they are white. Pour milk with starch and the pear syrup into them, add cocoa and whip the mass until it thickens. Cover the pears with warm sauce and leave them to cool down.

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Nut and cocoa pancakes

Ingredients

  • Cocoa Mix Fix Cream with hazelnuts – without palm oil
  • 1 glass of wheat flour
  • 2 eggs
  • 1 glass of milk
  • 3/4 glass of water (preferably sparkling)
  • a pinch of salt
  • 3 table-spoon of butter or vegetable oil
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Preparation:

Pour the flour into a bowl, add eggs, milk, water and salt. Mix the ingredients into a smooth dough. Then add melted butter or vegetable oil to the dough and mix. The pancakes should be fried in a well-heated pan with a thin bottom. Turn over to the other side when the bottom of the pancake is nicely browned. Smear each pancake with Cocoa Mix Fix Cream with hazelnuts – without palm oil and wrap them into an envelope shape.

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Mascarpone dessert

Ingredients (for 2 portions)

  • a teaspoon of Krüger fiber
  • mascarpone cheese
  • 1/3 cup of milk (preferably coconut)
  • 1/2 teaspoon carrot cake seasoning
  • a teaspoon of honey
  • plum jam
  • crushed walnuts
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Preparation:

Pour all ingredients (except jam and nuts) into a bowl and combine using a mixer (a good alternative is also a blender with a whisk).
If necessary, you can add more milk.
Then Pour the mass into cups in order: weight / plum jam / nuts / weight / nuts.

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Pea paste

Ingredients

  • a teaspoon of Krüger fiber
  • canned peas
  • clove of garlic
  • a tablespoon of oil
  • a tablespoon of lemon juice
  • optional: several basil leaves
  • salt and pepper to taste
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Preparation:

Drain off the peas and Pour all ingredients in a bowl. All you need is to blend it and season to taste. If desired, more lemon / olive oil can be added.

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Tofu pasta with vegetables

Ingredients (for 2 medium portions)

  • tea-spoon of a Krüger fiber
  • 1/2 packaging of tofu
  • a glass of pasta
  • oil
  • small onion
  • 1/2 broccoli
  • 1/2 oranges
  • grated thumb-sized ginger
  • clove of garlic
  • 3-4 tabletea-spoons of soy sauce
  • coriander / chives
  • chilli flakes (optional)
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Preparation:

For 0.5-1h before preparing the dish, cut the tofu into cubes and dip in the soy sauce. After this time, fry finely chopped garlic, ginger, and chilli flakes in oil.
Then add the onion (you can cut it into slices or cubes).
Divide the broccoli into small florets, chop the stalk finely, and Pour the whole thing in the pan.
When the vegetables soften, add the marinated tofu and fiber.
Mix and fry on high heat for 3 minutes. Pour the whole juice with squeezed orange juice. Add the previously cooked pasta and mix it. Serve the dish with fresh coriander or chives.

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Chia Pudding with fruit

Ingredients

  • a tea-spoon of Krüger fiber
  • a large table-spoon of chia seeds
  • half a cup of vegetable milk
  • fruit
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Preparation:

Pour vegetable milk over chia seeds and fiber and mix.
Leave it all in the fridge overnight. After removing from the fridge, add fruit. Dessert tastes best when it's cold, so you should eat it immediately after preparing.

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Vegan paella

Ingredients

  • 1 tee-soon of Krüger fiber
  • one glass of rice
  • oil
  • one onion
  • 2 cloves of garlic
  • 2 bay leaves
  • 1 tea-spoon of smoked sweet pepper
  • 1 tea-spoon of thyme
  • sweet pepper
  • one small zucchini
  • 1/2 glass of corn
  • 1/2 glass of green peas
  • salt and pepper
  • 2 glasses of vegetable stock (Or a dissolved bio stock cube)
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Preparation:

Heat the oil on a deep frying pan, add diced onion and sliced garlic. After a few minutes add fiber, smoked pepper, bay leaves and thyme. Then stir it all. Fry for two minutes and add sweet pepper together with green peas. Pour in the rice and fry for a few more minutes. Add 1.5 glass of vegetable stock and leave it to cook for about 20 minutes. After 15 minutes add the remaining 0.5 glass of the stock. Finally add salt, pepper and smoked sweet pepper according to your taste.

* Paella can be freely modified. A great idea for a non-vegan variant is chorizo ​​with shrimps.

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Coconut cookies

Ingredients

  • 1 tea-spoon of Krüger fiber
  • whites from 4 eggs
  • 0,5 glass of xylitol
  • 200g of coconut shreds
  • 1 table-spoon of flour (preferably coconut flour)
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Preparation:

Beat the egg whites with sugar and add to them coconut shreds, flour and fiber. Stir the ingredients together and form the mix into cookies. Pour the cookies on a sheet of baking paper and insert into an oven preheated to 180°C. Bake for approximately 15 minutes.

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