How long does semi-soft chocolate dessert cheez [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make semi-soft chocolate dessert cheez [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make semi-soft chocolate dessert cheez [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is semi-soft chocolate dessert cheez [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does semi-soft chocolate dessert cheez [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Semi-soft Chocolate Dessert Cheez
[Vegan]

Name: Semi-soft Chocolate Dessert Cheez [Vegan]
Yield: servings
Cuisine: NO info

AO By: Annie Oliverio

Author Bio

Annie Oliverio's recipes are all plant-based, and many are free of oil and refined products... Read More

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Recipe: Semi-soft Chocolate Dessert Cheez

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Semi-soft Chocolate Dessert Cheez [Vegan]

When I did a quick Google search on "chocolate cheese," I came across this dubious Paula Deen concoction that includes, among other things, a half pound of Velveeta and two boxes of confectioner's sugar. Also the Wikipedia entry for Weezer's album, Chocolate and Cheese; Frankenmuth Cheese House and Michigan... Read More

Ingredients You Need for Semi-soft Chocolate Dessert Cheez [Vegan]

1 cup slivered, blanched almonds, soaked for a few hours and drained
1 1/2 cups almond milk, divided
2 tablespoon agar flakes
juice of 1 lemon
1 tablespoon white miso paste
3 tablespoons maple syrup
1 tablespoon nutritional yeast
1/4 cup unsweetened cocoa powder
1/4 teaspoon coffee flavoring, optional
1/4 teaspoon vanilla extract

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How to Prepare Semi-soft Chocolate Dessert Cheez [Vegan]

In a small bowl or measuring cup, combine the lemon juice with 1/2 cup of the almond milk. Set aside for 10-15 minutes.
In a small saucepan, heat the remaining almond milk and agar flakes until boiling, turn down the heat and simmer for 5 minutes, whisking occasionally.
Meanwhile, in a blender, add the milk/lemon juice mixture, almonds, miso, maple syrup, nutritional yeast, cocoa powder, coffee flavoring and vanilla extract. Process just to combine.
When the milk/agar mixture is ready, slowly pour it into the blender and process at low speed. Cover the blender and process on higher speed until the mixture is very smooth.
Immediately pour into three small ramekins.
Allow to set in the refrigerator for an hour or two. It will become firm, but have a creamy texture that is very spreadable.