Chocolate Macaroon Soup with Almond Biscotti Croutons (Vegan)

Dessert soups are more often fruity, summer types dishes, but I wanted to make one that would be more appropriate for an insanely cold and dark February evening.  Fair warning, this is super-rich, but if you like chocolate and coconut, this is basically a  bowl of warm, melty macaroons. So, you'll probably dig it.

The biscotti adds texture and provides a less sweet counter taste (there is not as much sugar in this as most biscotti recipes) but I added a few other garnish suggestions as well.

Quick comment on egg replacer vs. cornstarch.  I used both in this, but either one would do the trick.  But I have found that in soups/sauces I can taste the egg replacer while cornstarch in not detectable.

Also, you'll notice I used date sugar.  I'm sure regular sugar will work just fine, I'm just being a hippie about it.

Enjoy!

Step 1 Ingredients

Chocolate Soup
1 Can coconut milk (14 ounces)
1/4 cup date sugar
2 Tablespoons raw cocoa powder
2 teaspoons amaretto
1 teaspoon vanilla
1 teaspoon corn starch

Biscotti Croutons
1 cup flour
1/4 cup chopped almonds (or cocoa almonds)
1/8 cup date sugar
2 egg equivalent of egg replacer (I used Ener-G Egg Replacer)
1 teaspoon lemon zest
2 teaspoons amaretto
1 teaspoon chocolate extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon cinnamon

Tools
Mixing bowls
Baking Sheet
Saucepan
Whisk
Serrated knife
Chopping knife
Cutting board
Parchment paper
Zester
Measuring cups
Measuring spoons
Ramekins for serving

Makes just over 2 servings.

Comments

[MoreThanRainbows]

You can probably use this as fondue too!

[5oylent]

Cool recipe but do I really need 'mixing bowels'? :)

[annahowardshaw]

I mean, I guess it could be a problem if they didn't mix at all...

Thanks for the edit!

[PickPacket]

Hey cool, Frontier Vanilla!

Frontier=My Employer

[annahowardshaw]

Well then, thanks for the great work!