Chocolate

Don't you just love it when you can get your daily vegetable requirements from the dessert you eat? And a chocolate dessert at that!  By Charlotte J TOTAL TIME   1hr 20mins PREP     20 mins COOK    1 hr INGREDIENTS         SERVINGS 18             UNITS US 1⁄2 cup butter 1⁄2 cup vegetable oil 1 3⁄4 cups sugar 2 large eggs 1⁄2 cup buttermilk or 1⁄2 cup sour milk 1 teaspoon vanilla 1⁄4 cup cocoa 2 1⁄2 cups flour 1 teaspoon baking soda 1 teaspoon salt 2 cups zucchini, grated 3⁄4 cup chocolate chips 1⁄2 cup walnuts DIRECTIONS Cream butter then add oil and sugar; mix. Add next 8 ingredients; mix well. Fold in the chips and nuts by hand. Put in a greased and floured 9 x 13 pan. Bake at 325° for 1 hour or until done. Source ; food

This indulgent, fudgy vegan bake is topped with a rich frosting - you'd never guess that it's free from dairy, eggs, wheat and nuts Nutrition per serving Calories  452 Carbohydrates  53 Saturated Fat  6 Sugar  34 Protein  4 Fat  24 Fiber  3 Salt  0.9 Ingredients . a little a little dairy-free sunflower spread, for greasing .  1 large, ripe avocado (about 150g) .  300g light muscovado sugar .  350g gluten-free plain flour .  50g good quality cocoa powder .  1 tsp bicarbonate of soda .  2 tsp gluten-free baking powder .  400ml unsweetened soya milk .  150ml vegetable oil .  2 tsp vanilla extract .  85g ripe avocados flesh, mashed .  85g dairy-free sunflower spreads .  200g dairy-free chocolate, 70% cocoa, broken into chunks .  25g cocoa powder .  125ml unsweetened soya milk .  200g icing sugar, sifted .  1 tsp vanilla extract .  gluten-free and vegan sprinkles, to decorate Method 1. Heat oven to 160C/140C fan/gas 3. Grease 2 x 20cm sandwich tins, then line the bases with baking

A gooey prepare-ahead dessert that's perfect for entertaining - it's all a matter of timing... Cook: 15 mins  Prep 45 mins plus chilling Makes 9 fondants Moderately easy Calories  581 Carbohydrates  52 Saturated Fat  21 Sugar  30 Protein  9 Fat  40 Fiber  0 Salt  0.55 Ingredients . 50g melted butter, for brushing .  cocoa powder, for dusting .  200g good-quality dark chocolate, chopped into small pieces .  200g butter, in small pieces .  200g golden caster sugar .  4 eggs and 4 yolks .  200g plain flour .  Caramel sauce (see 'Goes well with') and vanilla ice cream or orange sorbet, to serve Method 1. F irst get your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar,