12 ozs. silken tofu
1/3 cup pure maple syrup
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 dash ground cinnamon or to taste

Method:

Put all ingredients into a food processor or blender; process until smooth and creamy. Transfer the mixture to a medium bowl or individual dessert cups. Cover and refrigerate for at least 1 hour. Covered and refrigerated this pudding will keep for 2 days.

1/2 cup unsalted butter
2 cups corn flakes
2 cups creamy or crunchy peanut butter
2 cups dry milk
2 cups powdered sugar
15 ounces semisweet chocolate, chopped

Directions:

Line cookie sheet with foil. Melt butter in heavy saucepan over low heat. Combine cereal, peanut butter, dry milk and powdered sugar in large bowl. Mix in butter. Moisten hand and roll into small balls (about the diameter of a nickel). Place on prepared cookie sheet. Repeat with remaining mixture. Chill uncovered overnight.
Line cookie sheet with wax paper. Melt chocolate in microwave, a small amount at a time. Using toothpicks to pick up balls, dip balls and roll in chocolate. Place on prepared cookie sheet. Refrigerate until chocolate is firm. (I use two big bags of chocolate bits, any variety and flavor.
To store put in airtight container in refrigerator. ) Can be prepared 1 week in advance.

1 cup regular pancake mix or buckwheat pancake mix
2 eggs or 1/2 cup Egg Beaters egg substitute
1 cup light coconut milk
3 tablespoons mini chocolate chips
1/4 cup artificial sweetener
1/2 cup unsweetened dried shredded coconut

Directions:

Mix all ingredients together until batter has a smooth consistency with no lumps.
Batter should not be too thin or too thick.
Pour 1/4 cup batter (or less if you want smaller pancakes) at a time onto a preheated lightly oiled griddle or pan.
Cook until golden brown,(lots of air bubbles appear on top of pancake) flipping once.
Serve immediately.

Ingredients:

55g (2 oz) hazelnuts
250g (9 oz) self-raising flour
85g (3 oz) cocoa powder
3 tsp baking powder
250g (9 oz) caster sugar
1.5 tsp vanilla extract
120ml (4 fl oz) corn oil (I use sunflower)
360ml (12 fl oz) non-dairy milk
125g (4.5 oz) frozen raspberries
icing sugar for dusting

Directions:

Preheat oven to 180C/350R/Gas Mark 4. Preheat grill (broiler) to high. Put hazelnuts on baking tray and toast under the grill,
turning frequently, for 5 minutes or until golden. Cool then chop finely. Grease a 20cm (8 in) cake tin and line the base with
greaseproof paper.

Sift flour, cocoa powder and baking powder into a bowl. Add the sugar, vanilla extract, oil and non-dairy milk. Beat until it has
the consistency of a thick batter. Stir in hazelnuts and raspberries. Pour into the cake tin and cook for 40 minutes until the outside of the cake is cooked and the centre is still slightly squidgy. Cool on a wire rack. Alternatively serve warm as a dessert. Either way, dust the top with icing sugar before serving.

adapted from The Joy of Vegan Cookery by Amanda Grant

6 tablespoons Butter or margarine — softened
2/3 cup Sugar
2 each Eggs — large
1/4 cup Milk
1 teaspoon Vanilla
1/2 cup Flour — unbleached
1 package Chocolate pudding mix — *
1/2 teaspoon Baking powder
1/4 teaspoon Salt
1/2 cup Nuts — chopped
Powdered sugar

Directions:

*Chocolate pudding should be a 3 3/4 to 4 oz package of REGULAR pudding
mix.

Cream butter and sugar. Blend in eggs, milk, and vanilla. Stir togethere flour, pudding mix, baking powder, and salt. Add to
creamed mixture; mix well. Stir in nuts. Spread in greased 9 X 9 X 2-inch baking pan. Bake at 350 degrees F for 25 to 30 minutes. Cool. Sift powdered sugar over top, if desired. Cut into bars.

by PunkinPie68