To celebrate National Chocolate Chip Day, I’m sharing an easy, scrumptious and oil-free recipe from Laura Theodore’s (Jazzy Vegetarian) new cookbook, Deliciously Vegan. I love Laura’s recipes – but I especially appreciate her desserts because they are low in or free of sugar and she goes light on added oils – but you’d never guess it from the taste.
This recipe also gives me an opportunity to once again showcase my favorite vegan chocolate company: Lily’s Sweets. I use their sugar-free baking chips exclusively (I buy them in bulk) and whenever I can get my hands on their Extra Dark chocolate bars (Blood Orange, Sea Salt, Salted Almond, Extra Dark), I stock up! So, I highly recommend using Lily’s Sweets Dark Chocolate Baking Chips in this recipe. They have deep, rich chocolate flavor with the added bonus of being sweetened by stevia. I’m all about avoiding added sugar. In case you missed it, check out my review of Lily’s Sweets line of vegan, stevia-sweetened chocolate bars here.
A few other recipes from An Unrefined Vegan that benefit from Lily’s Sweets Chocolate Baking Chips:
- Sunbutter Whole Wheat Chocolate Chip Oatmeal Cookies
- Chocolate Babka Rolls
- Multigrain Chocolate Chip Muffins
- Almond Butter, Chocolate Oat & Seed Squares
- Triple Orange Chocolate Chip Cookies
- Chocolate Chip Banana Bread
- Chocolate Chip Cookies with Grapefruit & Anise
- 11/2 cups whole wheat flour
- 1 cup plus 1 1/2 tablespoons rolled oats, divided
- 2 teaspoons baking powder
- 1/3 cup vegan cane sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup raisins
- 1/3 cup vegan dark chocolate chips (70% or 85% cacao)
- 1/3 cup raw, unsalted sunflower seeds
- 11/2 cups nondairy milk, plus more as needed
- Preheat oven to 375-degrees F. Lightly coat an 8 by 4-inch loaf pan with vegan margarine. Line the lengthwise sides and bottom of the pan with unbleached parchment paper, leaving
- an overhang of 2-inch “wings” on the two long sides of the pan.
- Put the whole wheat flour, 1 cup rolled oats and baking powder into a large bowl, and stir with a dry whisk to combine. Add the sugar and cinnamon, and stir with the whisk to combine. Stir in the raisins, chocolate chips and sunflower seeds, and mix with a large spoon to combine. Add the nondairy milk and stir until well blended, adding a bit more nondairy milk if the mixture seems dry. Batter will be thick.
- Spoon the batter into the prepared loaf pan, smoothing the top with a rubber spatula. Sprinkle 11/2 tablespoons of rolled oats evenly over the top of the bread. Bake for 40 to 45 minutes, or until the top of the bread is firm, slightly golden and a toothpick inserted in the center of the bread comes out clean.
- Put the bread on a wire rack and let cool for 5 minutes. Using the parchment paper “wings,” carefully lift the bread from the pan and put it on the wire rack. Carefully peel back the paper from the sides of the bread and let cool an additional 10 to 15 minutes before slicing. Serve warm, or wrap tightly, refrigerate and serve cold. Wrapped tightly and stored in the refrigerator, leftover bread will keep for 3 days.