Tag Archives: chocolate

Tuesday Teaser #13: Peanut Butter Cup Smoothie

Tuesdays are always “Teaser Tuesdays” at Alf Hana.  We try out other people’s recipes and share our impressions and recommendations with you.

Oh, last night we had a special treat!  We were craving something with chocolate, creamy, and COLD!!! Ice cream would fit the bill!!!

We found this amazing recipe on Lindsay Nixon’s happyherbivore site.  It’s really a superb site with lots of low (or no) fat recipes and amazing pictures to tempt you!!!

Here’s a picture of the smoothie we tried (this is Lindsay’s picture):

Actually, we didn’t take our own picture because it was SO AMAZINGLY DELICIOUS we were distracted!  It was so much like soft-serve chocolate ice cream we couldn’t believe ourselves!!! We ate it with a spoon!!! MMMMMMMM!!!!  Go get the recipe now and try it yourself!!!!

Now one word of warning: If you do not have a high-power blender, you will need to blend this one for quite a while – it took us about 10 minutes.  You may also need to add some extra milk (we added about 2 tablespoons extra).  But it is definitely worth it!!!!

Alf Hana!!!


Tuesday Teaser #12: Magic Chocolate Cake and Creamy Smooth Chocolate Frosting

Tuesdays are always “Teaser Tuesdays” at Alf Hana.  We try out other people’s recipes and share our impressions and recommendations with you.

Are you a chocolate freak?  I am.  I love chocolate.

Did you know that chocolate actually has some health benefits?  Cocoa supposedly can help blood flow more easily, playing a role in the prevention of blood clots and heart attacks!  Because it also contains powerful antioxidants, it may also help reduce damage to coronary arteries.  When you choose your chocolate, be sure to choose the darkest, least processed available to get the most benefit.  *Also, be sure that if you’re watching your weight, chocolate still contains sugar and those calories add up!

Having said that, when you have a special occasion to celebrate, chocolate cake is a time-honored tradition.  There are many chocolate cake recipes around the internet, but this one is EASY, QUICK, LIGHT, healthIER than the animal-based alternatives, and TASTY!!!

This recipe originally comes from the Peaceful Palate by Jennifer Raymond, one of our favorite cookbooks!  Both the cake and the icing recipes are available online for free on compassionatecooks.com here.

We absolutely love this recipe.  I’ve made it as birthday cakes before and just recently took it in its cupcake form as a treat for a Ramadan iftar.   It makes one 9 inch cake or 12 cupcakes.

Here are some more pictures… I told you I love chocolate!

Nutritional Information (for the cake): 1 of 12 cupcakes

164 Calories; 6 g Fat; 0 mg Cholesterol; 25 g Carbohydrates; 1 g Fiber; 2 g Protein

Nutritional Information (for the frosting): 1 of 12 servings

66 Calories; 1 g Fat; 0 mg Cholesterol; 15 g Carbohydrates; 1 g Fiber; 0 g Protein

What’s your favorite cake flavor?

Alf Hana!!!

Tuesday Teaser #10: Fudge Babies

On Tuesdays, Alf Hana honors other wonderful bloggers, chefs, and cookbook writers.  We link our readers to a readily available recipe that we have recently tried and loved.  By sharing our experience, ease of the recipe and taste, we hope to expose our readers to some more great plant-based ideas!

Fudge Babies

Oh, and yes, baby these are fudgy!  Chocolate yumminess!!!

If you love chocolate, you will love these.

If you love EASY, you will love these.

If you love decadent, you will love these.  If you love healthy, natural, whole foods – you will love these!!!

Yes, these babies are made with whole foods!  We added the chocolate-covered part, which is not a whole food, but is still vegan!

Chocolate Covered Katie has done it again!  Yes, she has won our hearts and tummies!!!  These are her creation – check out the original recipe here –  the one we featured in this post is the second variation – Hot Cocoa Fudge Babies, on the same page.  And don’t worry, if you don’t want to spend the time melting and dipping them in chocolate – they are just as delicious without the chocolate covering!

Alf Hana!!!

Tuesday Teaser #9: Deep Dish Cookie Pie

Oh my word!

This deep dish cookie pie is so delicious you won’t be able to resist it!

I couldn’t stop photographing it, either.  It was so yummy!

And it’s not hard to make, either!!!

Not to mention how nutritious it is because of the secret ingredient!  In fact, this recipe is gluten free (doesn’t have wheat) and even is relatively low in fat.

WAIT – I won’t tell you the secret ingredient [Don’t worry you can find it in Egypt]- you’ll have to go to Chocolate Covered Katie’s blog and see the recipe there!   But, you will DEFINITELY not regret trying it!!!!

Thank you so much for your great ideas, Chocolate Covered Katie!  We are loving them!

Nutritional Information: (1 of 12 slices)

308 Calories; 9 g Fat; 0 mg Cholesterol; 55 g Carbohydrates; 5 g Fiber; 6 g Protein

(and it’s high in iron, calcium, and vitamin A!)

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!!!

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.