This chocolate dessert seitan is sweet and chocolatey with a satisfying chewy texture. It’s a delicious source of plant-based protein. Give this easy recipe a try if you’re looking for nutrient-dense treats, like these tempeh dessert bites, which are another good option.
Ingredients and Substitutions
Vital wheat gluten is the main ingredient in seitan. It’s a powdery concentrated form of gluten (wheat protein). If you have trouble finding it at your local grocery stores, try a health food store, or it’s widely available online.
Cocoa powder and dark chocolate give this seitan its chocolatey flavor. I like to use dark chocolate with approximately 70% cocoa solids when making this recipe, because that percentage tends to have the perfect amount of sweetness. Or you can substitute keto-friendly chocolate if you prefer a low-carb option.
Pure maple syrup adds extra sweetness to these treats. You can substitute a sugar-free sweetener (to taste, before adding the vital wheat gluten) in which case I recommend increasing the cold water accordingly to replace any lost liquid.
Creamy peanut butter improves the texture of the seitan. You can substitute any other nut butter or seed butter you prefer.
How to Make Chocolate Dessert Seitan
Preheat the oven to 350 degrees Fahrenheit. Add the cold water, cocoa powder, pure maple syrup, creamy peanut butter, vanilla extract, and salt to a large mixing bowl. Use a whisk to mix well.
Add the vital wheat gluten. Mix with your hands until combined, then knead for 2 minutes (I kneaded it right in the bowl to reduce mess).
Transfer the dough to a 9×13-inch baking dish (or similar size) lined with parchment paper (to prevent the dough from sticking to the pan). Shape the dough into a long oval or rectangle shape, then flatten to approximately 1/2 an inch thickness.
Cover the dish with a lid or aluminum foil, then bake for 45 minutes. Remove the cover and let the seitan cool to room temperature before removing from the pan and cutting widthwise into 10 slices.
Add the chopped dark chocolate to a pot on the stove set to low heat. Cook, stirring frequently until melted, then immediately remove the pot from the heat.
Dip the seitan slices one at a time in the melted chocolate, gently turning to coat each side, then place them on a sheet pan (or plates) lined with parchment paper (use two forks to make this process easy).
Refrigerate for 1 hour or until the chocolate has hardened.
Chocolate Dessert Seitan Recipe
Equipment
- 9×13-inch baking dish with lid (or cover with aluminum foil)
- Sheet pan
- Parchment paper
Ingredients
- 1/2 cup cold water
- 1/4 cup cocoa powder
- 1/4 cup pure maple syrup (or substitute sugar-free sweetener to taste, and increase water to replace any lost liquid volume)
- 1/4 cup creamy peanut butter (or substitute any other creamy nut butter or seed butter)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup vital wheat gluten (spooned into the measuring cup then leveled–not scooped)
- 1 1/4 cups chopped dark chocolate (7.5 oz or 212 g. Or for a lower-carb version, substitute keto-friendly chocolate like this monk fruit chocolate)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add 1/2 cup cold water, 1/4 cup cocoa powder, 1/4 cup pure maple syrup, 1/4 cup creamy peanut butter, 1 teaspoon pure vanilla extract, and 1/4 teaspoon salt to a large mixing bowl.
- Use a whisk to mix well.
- Add 1 cup vital wheat gluten (spooned into the measuring cup then leveled–not scooped).
- Mix with your hands until combined, then knead for about 2 minutes (I kneaded it right in the bowl to reduce mess).
- Transfer the dough to a 9×13-inch baking dish (or similar size) lined with parchment paper (to prevent the dough from sticking to the pan).
- Shape the dough into an oval or rectangle shape, then flatten to approximately 1/2 an inch thickness.
- Cover the dish with a lid or aluminum foil, then bake for 45 minutes.
- Remove the cover and let the seitan cool to room temperature before removing from the pan and cutting widthwise into 10 slices.
- Add 1 1/4 cups chopped dark chocolate to a pot on the stove set to low heat.
- Cook, stirring frequently until melted, then immediately remove the pot from the heat.
- Dip the seitan slices one at a time in the melted chocolate, gently turning to coat each side, then place them on a sheet pan (or plates) lined with parchment paper (use two forks to make this process easy).
- Refrigerate for 1 hour or until the chocolate has hardened.
Notes
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Store in an airtight container in the fridge for up to three days, or in the freezer for up to three months. Thaw in the fridge before serving.
Nutrition Estimates
Did You Try This Recipe?
Let me know how it turned out in the comments!
