A couple of weeks ago Fran Costigan, author of Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, made a book promotion appearance at Changing Hands Bookstore in Tempe, Arizona, which I luckily attended—luckily because I was able to sample some of her chocolate treats.
You might think, “Hey, wait a minute. Isn’t this blog about eating healthy?” Well, yes it is; but, occasionally I want to make a special treat and this book is an excellent resource for dairy free sweets made with organic ingredients. There are several aspects I particularly like about the vegan book: the recipes, the photos, the cooking and baking tips, the ingredients section, and the resource and bibliography sections.
There are some great “basic” recipes in this book, too. I was very happy to see the recipe for Basic Thick Cashew Cream which is like a thick pastry cream made with cashews instead of milk and eggs; another, White Chocolate Cream Filling is made with tofu as a base ingredient, which sounds delicious and healthier than any filling recipe I’ve ever seen. The truffles section is also great, because Fran uses different types of fats in her truffles. You can try these delicious creamy bites made with coconut oil, olive oil, nut milk, or her basic thick cashew cream. The following are the names of a few of them: Spicy Ginger Truffles, Chai-Spiced Truffles, Bittersweet Cashew Cream Truffles and Aztec Truffles—oh yeah!
The book’s layout called my attention because it has lots . . . → Read More: Book Review – “Vegan Chocolate” by Fran Costigan