Spring is a time for getting out and staying busy! If you plan to cook or bake with chocolate, let us recommend some easy desserts for DIY. Every recipe on this list is perfect for spring and simple to make in your kitchen. Have fun with uplifting flavors and fresh ingredients that make it even more exciting to work with craft chocolate. TCHO plant-based baking chocolate makes these springtime recipes even tastier.
1. No-Bake Chocolate Sweet Potato Brownies
No-bake recipes are so fun and effortless that we included one on our list. These vegan and paleo no-bake chocolate sweet potato brownies are just as quick and simple to make as they are rich and chocolaty. Delicious and nutrient-packed sweet potatoes give the brownies a dense and fudgy quality that matches well with TCHO dark baking chocolate.
For this no-bake chocolate sweet potato brownie recipe, you’ll need:
- 1/2 cup coconut flour
- 1/2 cup raw cacao powder (like TCHO unsweetened cocoa powder)
- 1/2 cup nut or seed butter (we love almond butter)
- 1/3 cup pure maple syrup
- 1/2 cup mashed sweet potato
- Pinch of unrefined sea salt
- Optional: Handful of dark chocolate chips
Step 1: Prep and Pulse
Line a pan with parchment paper. Combine all recipe ingredients minus the dark chocolate chips and add them to a food processor. Pulsate the ingredients until smooth.
Step 2: Fold and Pour
Now fold in the dark chocolate chips if you’re using them. Next, stir the chocolate chips into the batter to combine all ingredients together. Pour the batter onto your pan lined with parchment paper.
Step 3: Chill and Serve
Refrigerate for at least 30 minutes. Once the brownie batter is chilled and firm, remove it from the refrigerator and cut it into small squares on your parchment paper. Enjoy your delicious vegan and paleo treat!
Step 4: Keep and Store
If you have leftover brownies, you can store them for up to one week in the refrigerator. Freeze them to keep them for up to three months.
Shop Our Plant Based Chocolate Bars
2. Vegan Dark Chocolate Mousse
Spring is a time to try light and airy chocolate desserts, so why not make a vegan dark chocolate mousse? This TCHO recipe is decadent and delicate enough for a special celebration or a weeknight treat. Try our recipe for Elegant Vegan Dark Chocolate Mousse featuring vegan aquafaba and TCHO chocolate discs for baking.
You’ll need some time to chill your recipe, but the other steps are simple and take only minutes to complete. Gather your baking supplies, including a double boiler to melt your chocolate discs and a hand mixer or stand mixer to combine ingredients together.
For this chocolate mousse recipe, you need:
- 2/3 cup TCHO Sweet & Sassy 66%
- 1/2 cup aquafaba
- 2 tablespoons sugar
- 1/2 cup oat milk
- Optional: 1/2 teaspoon of vanilla extract
- Optional: Pinch of salt
Step 1: Melt and Mix the Chocolate
Melt the chocolate discs over a double boiler, and then cool the mixture to room temperature. If you need to know how to melt chocolate chips, read our guide. Using a hand mixer or stand mixer, whip the aquafaba with a whisk until stiff peaks form (approximately five to seven minutes). Now add sugar and vanilla extract. Fold a third of the aquafaba into your melted chocolate.
Step 2: Make the Ganache
Pour oat milk over the aquafaba and melted chocolate. Mix in the oat milk to create a smooth ganache. Now fold the rest of the aquafaba into the ganache.
Step 3: Pour and Chill the Mousse
Pour the mousse into ramekins or glass cups. Chill at least three hours before serving. Top off with your favorite garnish! We like whipped aquafaba or freshly whipped coconut cream.
3. Vegan Chocolate Cookies
Cookies are a classic temptation, but you can make them healthier and more guilt-free with quality vegan ingredients. The vegan chocolate cookies in this recipe are so beautiful and indulgent. You can even make these cookies gluten-free when swapping your flour with a gluten-free baking blend. Best of all, it takes only 30 minutes to make these delicious and shareable treats.
Here is what you need to make vegan chocolate cookies:
- 1/2 cup vegan butter
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (or GF alternative)
- 2/3 cup TCHO unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon non-dairy milk
- 1 cup vegan chocolate chips (plus more for topping cookies after baking)
Preheat the oven to 350 and line a tray with parchment paper. Add the vegan butter and white sugar and light brown sugar to your bowl, and then mix with a stand mixer or hand mixer. Add the vanilla extract and combine.
Sift the flour and cocoa powder into another separate mixing bowl. Now mix in the baking soda and salt. Add the dry ingredients to the wet ingredients, mixing them together with your hands until crumbly. Add the non-dairy milk and knead in your hands until the mixture becomes a dough.
Fold the chocolate chips into the dough, and then roll the dough into individual balls. Space the balls evenly on your baking tray with parchment paper. You should get about 20 cookies from a batch. Bake for about 10 minutes or until the cookies are still soft in the middle but have firm edges. When you take the cookies out of the oven, they will begin to firm and cool. Place more chocolate chips on top of the cookies before they reach room temperature. Enjoy!
Indulge in Tasty Spring Desserts
Now that these recipes inspire you, it’s time to get into the kitchen! Bake or create something that keeps a spring in your step and includes healthy ingredients. You’ll love vegan twists on classic treats and new ways to stay wholesome while satisfying your sweet tooth. Don’t forget to bring these treats to a spring party.