Tag Archives: chocolate chip

“ChocoNutins” (Chocolate Covered Peanuts and Raisins)

Here’s a sweet surprise for you!  Chocolate covered peanuts and raisins also known as:  “ChocoNutins” 🙂
Makes 16 surprises!
1 ½ cup vegan chocolate chips
½ tablespoon vegan butter (or vegetable ‘ghee’) (optional)
½ cup peanuts
½ cup raisins
1.  Melt the chocolate chips and the butter or ghee, if using, in a double-boiler.  (You can also use a microwave, if you like).

2.  While the chips are melting, prepare a cookie sheet by placing wax paper on it.
3.  Remove from the heat and add the peanuts and raisins.
4.  Using your tablespoon, dip the mix onto the cookie sheet in small mounds.
5.  Freeze for at least one hour.  (The longer, the better!)
Store in the fridge.
Serving Suggestions or Variations:
  • Use other kinds of dried fruits (dates, figs, apricots)
  • Use other kinds of nuts (pistachios, cashews, almonds)
  • Leave out the vegan butter for less fat.  (The main reason we add it is to help the chocolate be smoother.)
  • Add rice crispies for a crunchy surprise!

Nutritional Information: (1 of 16 ChocoNutins)
118 Calories; 7 g Fat; 0 mg Cholesterol; 15 g Carbohydrates; 2 g Fiber; 2 g Protein

What other things do you like to eat covered in chocolate?  

Alf Hana!!!


Are you a chocolate lover, a vegan and in Cairo?

Well, you probably have been looking EVERYWHERE for chocolate chips, right?  I know we always were!  In fact, for many years, I had to chop up bars of vegan chocolate so we could have chocolate chunks for our cookies….

BUT…no need for YOU to spend so much time chopping!  You can find chocolate chips now!!!!   Royal House has them in abundance.  They come in small, 200 gram bags. As you can see from the image, they are not very expensive so stock up!

Here is the contact information for Royal House, just in case you don’t know:

Royal House: Heliopolis, Roxy, in front of Merryland, behind Othman Ahmed Othman buildings

24514446 / 24514445 and for home delivery: 24514447 / 24514448 / 24514449

Now, enjoy your chocolate, chocolate lovers!

More Holiday Goodies: Double Chocolate Chip Mint Cookies

I love making cookies around the holidays.  In fact, I am considering making MORE batches before January 7 – Eastern Orthodox Christmas!  (I must confess I finished off the Creamy Jumble Drops today and am really wishing I had MORE!!!!)

This cookie is one of my very favorites of all time.  It’s good for the holidays or for any time!!!  It is the perfect texture, with just enough chocolate and a hint of mint.

Makes 42 cookies

1 ¾ cup all-purpose flour
½ cup cocoa
1 teaspoon baking soda
1 teaspoon salt
⅞ cup of oil (try using canola)
¾ cup sugar
¾ cup packed light brown sugar
1 teaspoon mint flavoring
4 tablespoons of cornstarch mixed with 4 tablespoons of water
2 cups of non-dairy dark chocolate chunks or chips

1.  Combine flour, cocoa, baking soda and salt in a small bowl.

2.  Beat oil, granulated sugar, brown sugar, and mint in large mixer bowl using a whisk.

3.  Add the cornstarch and beat with the whisk some more.

4.  Gradually stir in the flour mixture.

5.  Stir in chocolate chips.

6.  Drop by rounded tablespoons onto ungreased baking sheets.

7.  Bake in preheated 375 degree F oven  (190 degrees C, or gas mark 5) for 9 -11 minutes or until firm.
8.  Let them cool on the cookie sheet for 2 minutes.

9.  Remove and cool completely on wire racks.

Nutrition information (for one cookie):
Calories: 135; Fat: 7 g; Cholesterol: 0 g; Carbohydrates: 18 g; Fiber: 1 g; Protein: 1 g

Alf Hana!!!

Low Fat Pumpkin Chocolate Chip Squares

PUMPKIN!!  We have a lot of it!  We stuffed a pumpkin for our Thanksgiving meal and we are still trying out new recipes with the left-overs!  This one turned out so tasty we knew we’d have to share it with you!!!

This recipe is based on this recipe from the Post Punk Kitchen, but we changed it up a bit to make it lower in fat and because not all the ingredients are available here in Egypt. The result is an airy, sweet, delicious cakey chocolate chip square with fall flavor that will knock your socks off!!!! MMMMMMMMM….

Makes 24 medium-sized squares
2 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon ginger
1 teaspoon baking soda
¾ teaspoon salt
⅔ cup of applesauce
1 cup sugar
1 tablespoon flax seeds, ground
3 tablespoons water
2 packets of granulated vanilla, or 2 teaspoons vanilla extract
1 cup pumpkin purée

2 cups semisweet non-dairy chocolate chips

*More about where to buy these later....

1.  Choose a pan that is 9 x 13 inches (or 23 x 33 cm).  We used glass.
2.  Cover the pan with foil so that the foil is over the edges.

3.  Using a whisk, mix the flour, cinnamon, nutmeg, ginger, baking soda, and salt.  Set aside.

4.  Again, using a whisk, mix the applesauce and sugar until well mixed.  Add the vanilla, water and ground flax seeds.  Add the pumpkin purée to the mix.

5.  When the wet ingredients are well-mixed, add the dry ingredients and the chips.

6.  Spread into the pan so that it is evenly distributed.
7.  Bake for 35-40 minutes.  You will know that the squares are done when a toothpick inserted into the middle of the mix comes out clean.

8.  Let cool entirely.  Lift the squares out of the pan, using the foil.  Cut into 24 squares while still on the foil.
9.  Using a wooden spatula, remove each square and store in an air-tight container.

Nutritional information (1 of 24 squares):
Calories: 117, Fat: 4g; Cholesterol: 0g; Carbohydrates: 19g, Fiber: 2g; Protein: 2g

Alf Hana!!!

Chocolate Chip Brownie Surprise

We’re always searching for the perfect brownie recipe – one that is moist enough for me and “cakey” enough for Mary; one that is nutritious but satisfies that sweet tooth of mine…

Well, here’s our latest endeavor in the brownie escapade.  It has a quite unexpected secret ingredient that added the moisture I was looking for.  The final verdict is still up in the air, but all of our kind taste testers (you know who you are!) really seemed to enjoy it!


  • 1 cup flour
  • 3/4 cup whole wheat flour
  • 1/3 cup cocoa
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups shredded zucchini (that’s about 4 zucchini)
  • 2 tablespoons of cornstarch mixed with 2 tablespoons of water
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1/2 cup nondairy milk (we used soy)
  • 1/2 tablespoon lemon juice
  • 1/2 cup canola oil
  • 1 teaspoon vanilla
  • 1 cup vegan chocolate chips


1.  Preheat oven to 350 degrees F (180 degrees C or gas mark 4).

2.  Prepare a large 9 x 13 inch pan (23 x 33 cm) by oiling it.

3.  Combine flour, whole wheat flour, cocoa, baking soda and salt in a large bowl.  

4.  Shred the zucchini.

5.  Make the vegan “egg” by mixing the 2 tablespoons of cornstarch and the 2 tablespoons of water. Set aside.

6.  Make the vegan “yogurt”.  Put the 1/2 cup of nondairy milk (soy milk) in a bowl.  Remove 1 /2 tablespoon.  Add 1/2 tablespoon of lemon juice.  Stir well.  Set aside.

7.  In a second large bowl, mix the cornstarch mixture, sugar, brown sugar, soy milk mixture, oil and vanilla.  Stir in the shredded zucchini.  Mix well.

8.  Spread the mixture into the oiled pan.  Top with chocolate chips.

9.  Bake for 35 to 40 minutes.  When a toothpick inserted into the center comes out clean, they’re ready!

Calories: 168, Fat: 7 g, Carbohydrates: 27 g, Fiber: 2 g, Protein: 2 g

This recipe has been ‘veganized’ from the recipe “Zucchini Brownies” by Julie Swartzentruber and Mary Keith in the cookbook, Simply in Season.

Chocolate Chip Cookies

This is our version of the chocolate chip cookie classic.  Many of you have tried this version and asked for the recipe.  So, here it is!  Hope you like it!

Makes about 3 dozen cookies or one cookie sheet of chocolate chip cookie squares.

2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
7/8 cup of corn oil
3/4 cup sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
4 tablespoons of cornstarch mixed with 4 tablespoons of water (or 1/2 cup of tofu)
2 cups of nondairy dark chocolate chunks or chips
1 cup chopped nuts (optional)

Combine flour, baking soda and salt in a small bowl.  Beat oil, granulated sugar, brown sugar and vanilla in large mixer bowl.  Add the cornstarch (or tofu) and beat.  (You may use a food processor or blender, if you like.)  Gradually beat in the flour mixture.  Stir in the chocolate and nuts (if using).  Drop by rounded tablespoon onto ungreased baking sheets.

Bake in preheated 375º F oven for 9-11 minutes or until golden brown.  Let stand for 2 minutes.  Remove and cool completely on wire racks.

Cookie sheet version:  Prepare the mixture and then spread into 15-10 inch pan.  Bake for 20-25 minutes or until golden brown.  Cool completely and then cut into squares.


Chocolate Chip Cookie Squares (cookie sheet version)


*We veganized this recipe from the back of a bag of Nestle chocolate chips.