Being a Grandmother I try to find desserts for the Grandchildren that are healthy and fun to eat. When we were in America, my family and I normally visited a Chinese Restaurant not far from our home. After researching the food that was served in Chinese Restaurants I would decline to go out to dinner. I was determined to find a healthier way to enjoy Chinese cuisine without MSG and other ingredients that were bad for your health.

One dessert at the restaurant that the grandchildren adored was the candied orange chips rolled in sugar and dipped in chocolate. When I would watch the grandchildren fill their plates with these sweet delicious treats I use to cringe. I knew the grandchildren were eating too much processed sugar.

I had started to notice my granddaughter getting sick after eating too much ice cream, milk products, and especially chocolate. My daughter took her to the Doctor for allergy tests and it turned out she was lactose intolerant. This was the perfect chance for me to introduce desserts to my family that were lactose free. I have taken the Chinese recipe and created a lactose free vegan dessert. I hope you will enjoy this special treat for your family.

Vegan Chocolate Blaze

Ingredients

1 Cup Canned Coconut Milk

10 Ounces Sun Spire or Enjoy Life Vegan Chocolate Chips

2 Tablespoons Cold Vegan Margarine

¼ Cup Orange Flavored Liqueur

* Vegan Candied Orange Chips (recipe follows)

Prepare

1. Combine canned coconut milk and vegan chocolate chips in 10-inch skillet over low heat. Stir frequently until chocolate is melted. Remove from heat
2. Add butter, stirring until well blended. Return to heat and pour the liqueur into chocolate. Carefully ignite with a long-handled lighter and stir to incorporate. Cook until the flames go out. Remove from heat.
3. Serve with Vegan Candid Orange Chips, or as a topping for vegan ice cream

Makes 16 servings

Vegan Candied Orange Chips

Ingredients

3 Large Oranges

9 Cups Water

1 Teaspoon Salt

3 Cups Raw Organic Sugar

Prepare

1. Using a potato peeler, peel off the orange peel into ½-inch wide rectangles (the length of the orange itself). Scrape the insides of peel with a paring knife to remove remaining white pith, if necessary.
2. Bring 3 cups of water to a full boil in a medium saucepan. Add peel and boil 5 minutes. Drain in the same pan, combine another 3-cups water and salt.
3. Return to boil. Add peel, reduce heat and simmer uncovered 5 minutes. Drain. In same saucepan combine 2 cups vegan raw organic sugar and 3 cups water.
4. Bring to boil. Add peel. Reduce heat and simmer 30-minutes or until peel is translucent. Let cool completely in syrup, about 1 ½ hours.
5. Drain peel well. Set a cooling rack on top of a foil-lined sheet pan. In a shallow bowl, place remaining 1 cup of sugar. Coat each peel in sugar and lay on the rack. Let dry overnight. Store in an airtight container of room temperature for up to 1 week,

Makes 36 to 40 chips

I have made this using grapefruit peel, lemon peel, and lime peel. The dessert is tasty and will satisfy any sweet tooth. The topping is wonderful for different vegan cakes and ice creams.