Lettuce Discuss … Super Delicious Vegan Chocolate Spread!


Using 4 Healthy Vegan Items plus any natural flavoring of your choice!

Ingredients:   (Ingredient breakdown after recipe –to be fair!)

2 Bars of dark chocolate of your choice

½ Cup of Raw Organic Cane Sugar

½ Cup of Non Dairy Milk (we use Almond Milk)

2 Tablespoons of Dairy Free Butter.


Step 1:

Use a large pot, fill ¾ with water -bring to a boil, reduce heat.

Step 2:

Use a glass bowl and place into the pot of boiling water, make sure no water gets into the bowl.


Step 3:

Break up the chocolate bars and place into the bowl along with all other ingredients.

Slowly mix and combine all ingredients. The chocolate will start to melt.

Once all is mixed well. Turn stove off. Allow to cool for a few minutes.

At this time you can add natural flavoring…

Sea Salt




Mint, or anything you wish.

Pour in glass jar (we recycle our old marinara sauce jars) and refrigerate. The Chocolate Spread will be liquefied that this time however, after refrigerated it will be a spreadable solid.

Great on Peanut Butter Toast!


Almond Breeze (unsweetened) Almond milk. GOOD. This is very low in Saturated Fat and Cholesterol. It is also a very good source of Vitamin A, Vitamin D, Vitamin E and Calcium. To see full nutritional facts follow this link. Almond Breeze Unsweetened

Earth Balance soy Free Spread: GOOD. Dairy free alternative to Butter, Has a great taste and is soy free, lactose free, gluten free, Casein free, non GMO. Contains 10% Vitamin E for full nutritional facts follow this link. Earth Balance

Chocolate Bar: Good for you. GOOD. Cocoa Solids, cocoa butter , fat-reduced cocoa powder , raw cane sugar , vanilla extract . Cocoa solids are one of the richest sources of flavanol antioxidants. Oh yeah, cocoa is great for migraines, menstrual pains, and just tastes really good. No complaints over cocoa. For full nutritional facts follow link. Green & Blacks

Raw Cane Sugar: GOOD. Quick The cane is squeezed so the juice can come out, the juice is dirty so it is mixed with slake lime (a relative to chalk) this settles out the dirt. The juice is then evaporated to thicken the mixture. The mixture is boiled in a large pan until it is the right consistency to turn into crystals. The crystals are given a drying with hot air. This is the simplified version. There are no additives or chemicals. Raw sugar is the way to go.

Many Blessings

Mako & Hema

Lettuce Discuss… Cookies, Vegan, Gluten free and Soy Free


When you are looking for something a little sweet and healthy to eat, try our cookies. They are quick and simple to make and fill that craving for sweetness. They wont bloat you as they are gluten free.

 Serves: Approximately 12 to 18 (depending on how you like them Plump or Thin)


2 cups – Vegan gluten free blended plain flour (We use Doves Farm Gluten Free Plain Flour)

2 teaspoons – Baking powder

1/2 teaspoon – Salt

2 teaspoons – Vegan Cocoa Powder

1 ½ teaspoon – Cinnamon (optional)

1 cup – Raw sugar

1/2 cup – Vegan margarine or Vegetable oil (depending on your preference)

1 teaspoon – Vanilla extract

1/2 cup – Almond milk, or water (depending on your preference)


¾ cup – Vegan chocolate chips or slightly crushed nuts.

Baking time: 10-15 minutes; will vary depending on your oven. My oven takes 12 minutes to bake these cookies.

-lightly grease the baking sheet. There is enough oil in the batter so don’t over do it.

-Ingredients work better at room temperature for mixing, it makes the margarine easier to work with.

1)       Mix the Dry ingredients

Preheat oven to 350 degrees Fahrenheit, 180 degrees Celsius or gas mark 4.

Mix the following ingredients in a large bowl.

2 cups – Vegan gluten free blended plain flour

2 teaspoons – Baking powder

1/2 teaspoon – Salt

2 teaspoon – Cocoa

1 teaspoon – Cinnamon

Note :if you are making chocolate chip or nut cookies add them to the dry mix.

Make a hole in the center of the dry ingredients and set the bowl aside

(the hole is for you to put in the wet ingredients. It makes it a bit easier).

2)       Mix the following in a medium bowl.

1 cup – Raw sugar

1/2 cup – Vegan margarine or Vegetable oil (depending on your preference))

1 teaspoon – Vanilla extract

1/2 cup – Almond milk, or water (depending on your preference)

3)       Pour the wet ingredients into the hole in the dry ingredient’s bowl.

Mix all ingredients, but don’t overwork the mixture.

4)       Measure out the cookies

Using a teaspoon take a heaped measure of the mixture and put it on a baking tray, platen it out with the back of the spoon to your preferred thickness. (we like them thin so we can dip them in our coffee) you may want to sprinkle some flour on the top of the cookie so the spoon doesn’t stick to it while flattening it out.

5)         Put cookie sheets in the oven.

After baking for 5 minutes, rotate the baking sheets 180 degrees so that they cook evenly.

Let them bake for another 5 minutes.

If they look done, take them out.

If they do not look done, check the cookies every 3 minutes. When they look good, take them out.

Cooking times vary due to ingredients, and individual ovens. Not all ovens cook at the same temperature.

When the cookies are a little soft they are done. They will harden considerably more when they cool down.

When the cookies are ready, take out the baking sheets, using your oven mitts.

With a spatula transfer the cookies to a wire cooling rack. If you don’t have a cooling rack you can place them on a wooden cutting board.

If they start to crumble while transferring them let them cool a little maybe 2 or 3 minutes longer and then transfer them.

6)       When they are cool… eat and enjoy!

If you make them thicker they will be more cake like.

Sit back, relax, and enjoy.

Many Blessings

Mako and Hema