We initially used almond milk in this chocolaty avocado dessert, but we swapped in coconut milk and loved the result, which is still vegan and dairy-free.
Luckily, moonshine isn’t overpowering when you bake with it, and I wanted to offer up some kind of hooch cake as a Virginia treat. Its vanilla-like flavor pairs well with chocolate, and the orange zest and nutmeg complement both.
Black pepper and ginger add a kick of spicy heat, which intensifies the taste of the chocolate. If you want these even spicier, double the amount of pepper. The hazelnut extract amps up the hazelnut flavor of the nut meal. The end result is a chocolate chip cookie that’s irresistible.
I brown the butter for these cookies to add flavor and remove the water. Adding golden syrup or corn syrup helps to keep them moist and chewy. Golden syrup adds a delicious butterscotch element.
If ever there was a melt-in-the-mouth dessert, this is it! Chocolate and caramel tarts are high on the list of the most popular desserts.