For Vegan Month of Food 2014 I am adapting recipes from the first book I ever learnt to bake from: Chocolat: Fondre de Plaisir by Camille and Nathalie Le Foll. Join me as I veganise 20 recipes from this book – it’s going to be a month of total chocolate decadence!
Sometimes I think my life could have turned out a lot different if I had taken another path when I met a Fork in The Road (note the capitals!) at the age of 16. I was beginning to consider university options abroad, feeling deep down that Belgium was no longer where I was meant to be, and Mum found this course called ‘Creative Writing’. Up till then I’d never known you could study writing (I’m still not sure you can) but it sounded like the perfect course for me. We had been planning, my mum, my sister and I – to go on holiday in Ireland over the summer of 2009. Instead, we went to Scotland to visit the University of St Andrews, where I was set on going.
Long story short: I fell in love with Scotland the moment I set foot in Edinburgh. (And about 8 months later I received a crushing letter of rejection from St Andrews.)
But what if I’d gone to Ireland? Dublin blew me away when I was there two years ago; I could fallen in love with the Emerald Isle instead of the romantic Highlands. But hey, no regrets.
(On a side note: I am not at all pleased with my photos for this recipe. The end of summer has snuck up on me and as a result, the dramatic decline in daylight hours is becoming problematic for this foodie blogger. Looks like I’ll have to start planning my photoshoots more carefully.)
Notes: if you are limited for options and can’t find any vegan chocolate ice cream anywhere near you, try blending vegan vanilla with 2 tbsp cocoa powder in a food processor. Freeze for about 10 minutes to set, then serve. Or try making your own; I have tons of vegan ice cream recipes in my e-book The Vegan Cookie Fairy’s Decadent Ice Creams Anyone Can Make (US title: Decadent Ice Creams Without An Ice Cream-Maker).
For the coconut whipped cream:
250ml (1 cup) coconut cream
1 tsp powdered stevia (or 2 tbsp icing sugar)
For the Irish coffee:
1 cup of hot coffee
1 shot of whiskey
1/2 tsp powdered stevia (or 2 tsp regular sugar)
For the ice cream:
500ml (2 cups) vegan chocolate ice cream
1. Whip the coconut cream and stevia in a small bowl until stiff peaks form. Refrigerate until needed.
2. Combine the ingredients for the Irish coffee mixture by briskly whisking them all together in a jar.
3. Serve 2 scoops of chocolate ice cream per person. Top with a dollop of whipped cream and pour over the hot Irish coffee. Enjoy immediately.
Have you ever met that Fork with a capital F? What did you do, or what do you wish you’d done?
Have you seen my other vegan chocolate recipes for Vegan MoFo 2014? Click here to catch up and don’t forget to subscribe via email (link in the sidebar) so you don’t miss another one. You can also follow me on Instagram, Twitter, Facebook, Pinterest and Tumblr! You can also follow my blog through Bloglovin‘.