You Choose Layered Bar Cookie

you choose layered bar cookie

Warmer weather means more social gatherings, and social gatherings mean you may be called upon to bring food for a small crowd. An easy to prepare and even easier to serve treat is a bar cookie. You load ingredients in a layer, then bake them in the pan you will be serving them in. Easy. Besides, these layered cookies will be a hit, making you a baking hero.

The concept of these bars is to choose a flavor combination that suits your mood, what’s in your pantry, and any dietary needs you follow. If the proportions remain the same, then this treat is basically foolproof. The combo for my bars was a riff on chocolate covered cherries, with crunchy pistachios to top them off. And, yes, I was a hero.

Until next time, happy baking!

Note: See Holiday Layered Magic Bars for Sweetened Condensed Milk recipe.

Print Recipe

You Choose Layered Bar Cookie

Course: Dessert, Snack

Cuisine: Vegan

Keyword: Baking, Bar Cookies, Chocolate, Cookie Crumb, dried fruit, Nuts, Recipe, Sweetened condensed milk

Author: The Decadent Vegan Baker

Equipment

9 x 13-inch pan

Ingredients

½ cup non-dairy butter melted
1 (11 to 12-ounce) can non-dairy sweetened condensed milk, or make your own (see note)
2 cups cookie crumbs such as graham cracker, vanilla wafer, or chocolate wafer
2 cups baking chips such as chocolate chips or peanut butter chips OR no-nut M&Ms
1 ½ cups dried fruit such as raisins, apricots, or cherries, chopped into small pieces if needed
1 cup chopped nuts such as walnuts, pistachios, or peanuts

Instructions

Preheat the oven to 350°F with a rack set in the middle of the oven. Line a 9 x 13-inch baking pan with greased foil or parchment paper.
Stir together the melted butter and cookie crumbs in a medium bowl. Spread this into the prepared baking pan then press it down with a spatula.
Evenly sprinkle the chips or M&Ms over the cookie base. Sprinkle the dried fruit over top.
Pour the sweetened condensed milk evenly over everything. Sprinkle the nuts over top. (I do this last to keep the nuts crunchy.)
Bake for 25 to 30 minutes, or until you see liquid bubbling at the edges. Set the pan on a wire rack to cool the bars thoroughly. Cut when cool, although these are even better hours later when they have fully firmed up.
Store in an airtight container at room temperature for up to 1 week.

Notes

See Holiday Layered Magic Bars for Sweetened Condensed Milk recipe.

Chocolatey Raspberry Muffins

Mar29

chocolatey raspberry muffins

Spring is officially here! It’s my favorite time of year as I watch the blossoms push their way through the ground. There aren’t many flowers yet where I live, except for the occasional tulip or daffodil. But I can dream.

Dreaming of flowers inspired today’s basket of blooms. Okay, they are chocolate muffins in flower paper liners but again, I can dream. If you are dreaming of chocolate accented with a burst of raspberries and the occasional melted chocolate chip, then this recipe will make you smile.

If you only have unsweetened yogurt and milk, as I did, you will need to add extra sugar. I did not and they were definitely not sweet. Muffins aren’t as sweet as other treats, but my first round of muffins needed help. It made me realize that yogurt and milk have plenty of added sweetness, and I forgot to compensate for that in my batter. So, I drizzled chocolate syrup over them which was a pretty decent save.

When I revisited the recipe I made sure my yogurt and milk were sweetened and even vanilla flavored. That was a better save.

Until next time, happy baking!

Print Recipe

Chocolatey Raspberry Muffins

Course: Snack

Cuisine: Vegan

Keyword: Baking, Chocolate, High Altitude, Muffin, Raspberry, Spring

Author: The Decadent Vegan Baker

Equipment

2 (12-cup) muffin pans

Ingredients

1 ¼ cups organic granulated sugar
½ cup vegetable oil
1 cup vanilla non-dairy yogurt
5 ounces vanilla dairy-free milk
1 tablespoon vanilla extract
2 cups all-purpose flour
⅓ cup dutch-process cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
⅛ teaspoon fine sea salt
½ cup vegan chocolate chips or a few more if you want
1 ½ to 2 cups about 230 grams frozen raspberries

Instructions

Preheat the oven to 350°F with a rack set in the middle of the oven. Line 22 cups of a two 12-cup muffin pans with paper liners.
Whisk together the sugar, oil, yogurt, milk, and vanilla in a medium bowl.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Stir in the chocolate chips.
Add the wet ingredients to the dry ingredients and stir until just evenly mixed. Gently fold in the raspberries. The batter will be somewhat thick. Divide the batter among the lined muffin cups filling the cups two-thirds full.
Bake for 22 to 24 minutes, rotating the muffin tins halfway through baking. The muffins are ready when a toothpick inserted into the center of a muffin comes out clean. (Be sure to avoid chocolate chips and raspberries.) Set the muffin tins on wire racks to allow the muffins to cool for 5 minutes, then remove the muffins and place them on a wire rack to cool completely.
Store in an airtight container in the refrigerator for up to 4 days.

Dark Chocolate After-Dinner Truffles

Feb8

dark chocolate after-dinner truffles

February is National Heart Health Month. It is a time to celebrate everything to do with the heart, including emotional and physical aspects. Fortunately, you can honor it all with dark chocolate truffles.

Dark chocolate contains antioxidants that may improve blood flow and lower blood pressure, while enhancing mood by reducing negative emotions. And with Valentine’s Day sharing this month, a gift of dark chocolate spells L.O.V.E. which definitely boosts positive feelings. It also makes your tummy happy because everyone loves chocolate. (Admittedly not all people consume chocolate, but I don’t trust those people).

This brings me to today’s post on truffles. Finding recipes for truffles is not that difficult, and making them vegan is easy with the current plethora of vegan dairy available (hello plant-based cream). What is most important, however, is the method for making the truffles.

While studying Essential Vegan Desserts with Rouxbe I learned a fantastic way to combine the ingredients. It helps to ensure the most smooth and luscious chocolate base. Using this method I made one batch with olive oil, a trick I saw on an olive oil website, and one simpler batch with just the addition of flavored extract.

The two recipes are below: Mocha Truffles and Peppermint Truffles. They are similar, but I made them separately to keep the chocolate to liquid ratios correct. I also used a darker chocolate for the mocha version to complement the bitterness of the coffee.

They are perfect for a treat after dinner. The question is do you prefer an espresso after dining, like my hubby, or are you team peppermint, like me?

Helpful hint: The maple syrup in the mocha truffles should be at room temperature. Mine was too cold causing my truffle mixture to seize and become grainy. The picture below shows the glossy peppermint truffle mixture on the left, which is how it should look. The mocha mixture on the right is lighter and not shiny, and it was more difficult to work with.

bowls of truffle chocolate

Until next time, happy non-baking!

Print Recipe

Dark Chocolate After-Dinner Truffles

Course: Dessert, Snack

Cuisine: Vegan

Keyword: Chocolate, Gluten Free, Mocha, Peppermint, Recipe, Truffle, Valentine Day

Author: The Decadent Vegan Baker

Ingredients

for the Mocha Truffles

5 ounces quality bittersweet chocolate not chocolate chips
½ cup dairy-free cream
pinch salt
¾ teaspoon espresso granules
1 ounce extra virgin olive oil
1 tablespoon maple syrup at room temperature
⅛ teaspoon vanilla extract
decorative sugars for coating

for the Peppermint Truffles

4 ounces quality semisweet chocolate not chocolate chips
⅓ cup dairy-free cream
¼ teaspoon peppermint extract
crushed peppermint candies for coating

Instructions

for the Mocha Truffles

Place the chocolate in a heatproof bowl.
Pour the dairy-free cream into a small saucepan over medium heat. Add the salt and bring to a low boil. Quickly stir in the espresso granules then remove the saucepan from the heat.
Immediately pour the flavored milk over the chopped chocolate, ensuring the chocolate is completely submerged. Cover the bowl with a plate and let it sit undisturbed for 4 minutes.
Remove the plate and whisk the chocolate into the milk from the center out, whisking only until the mixture is smooth and glossy. Add the olive oil, maple syrup, and vanilla and whisk gently to combine.
Place the truffle mixture in the refrigerator for one hour until it gets to a solid but workable consistency. Place the decorative sugars in shallow bowls.
Scoop the mixture into balls the size of two teaspoons. Further shape the balls by quickly rolling them in your hands. Roll them in the sugars to coat.
Store at room temperature in an airtight container for up to 4 days or in the refrigerator for up to 2 weeks.

for the Peppermint Truffles

Place the chocolate in a heatproof bowl.
Pour the dairy-free cream into a small saucepan over medium heat. Bring to a low boil then remove the saucepan from the heat.
Immediately pour the milk over the chopped chocolate, ensuring the chocolate is completely submerged. Cover the bowl with a plate and let it sit undisturbed for 4 minutes.
Remove the plate and whisk the chocolate into the milk from the center out, whisking only until the mixture is smooth and glossy. Add the vanilla and whisk gently to combine.
Place the truffle mixture in the refrigerator for one hour until it gets to a solid but workable consistency. Place the crushed candies in a shallow bowl.
Scoop the mixture into balls the size of two teaspoons. Further shape the balls by quickly rolling them in your hands. Roll them in the crushed candies to coat.
Store at room temperature in an airtight container for up to 4 days or in the refrigerator for up to 2 weeks.

Vegan Brookie – where brownies meet chocolate chip pan cookies

Oct26

vegan brookie

Once people hear that I bake vegan at high altitude, I am often asked if I also bake gluten-free. My baking style is complicated, and using gluten-free flour can have it’s own challenges. But I am nothing if not crazy for a challenge (or, perhaps, a glutton for punishment). So, when I discovered Otto’s Naturals cassava flour I went in search of a new recipe.

First I examined the flour. Cassava flour seemed like an interesting alternative flour in that it is grain-free, gluten-free, vegan, and allergen-free. I found a recipe that made brookies with almond flour, another alternate in the baking world, and I looked into almond flour to see how the two differed so I could tweak the recipe. You would have thought I should take it slow, never having tried the recipe or cassava flour. No, I jumped right in. I should have known better.

The first attempt was an absolute failure. But I had done my scientific research! I found out that cassava flour should easily replace all-purpose flour, but almond flour was more grainy and oily. So I made adjustments, but didn’t listen to my instincts. It was too dry. As in Sahara Desert dry.

For the second attempt I turned to my Chewy Vegan Brownies. The layers weren’t to be chewy, so I dialed back on that aspect. The new brookies were less dry and tasted better yet they were somewhat rubbery. It was time to delve further into my own past bakes.

My Brown Butter Blondies had good texture and baked well, so I used them as a modified template. Next I adjusted for the starchiness of the cassava flour. A little of this and a dab of that and I achieved a measure of success. The next, and final round, had a little more of this and a bigger dab of that to create a tasty vegan brookie that was also gluten-free.

The lesson here — to say no to gluten-free vegans? No, definitely not. What I really learned was that I am allowed to try, and try, and try again. Also, that I should listen to that inner voice and start experiments with something simple, like a cookie.

Until next time, happy baking!

Print Recipe

Vegan Brookie - where brownies meet chocolate chip pan cookies

Course: Dessert

Cuisine: Vegan

Keyword: Baking, Bar Cookies, Blondies, Brownies, Chocolate, Gluten Free, High Altitude, Recipe

Servings: 8 people

Author: The Decadent Vegan Baker

Equipment

1 8 x 8-inch baking pan

Ingredients

for the chocolate chip cookie layer:

3/4 cup cassava flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup firmly packed organic light brown sugar
3/4 teaspoon vanilla extract
1/4 cup + 2 tablespoons non-dairy milk
1/4 cup + 1 tablespoon refined coconut oil melted
5 tablespoons vegan chocolate chips

for the brownie layer:

3/4 cup cassava flour
1/4 cup dutch process cocoa powder
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup organic sugar
1/2 teaspoon vanilla extract
1/8 cup + 1 tablespoon maple syrup
1/4 cup + 2 tablespoons non-dairy milk
1/4 cup + 1 tablespoon refined coconut oil melted
1 tablespoons vegan mini chocolate chips

Instructions

Preheat oven to 350F. Grease an 8 x 8-inch baking pan and line it with parchment paper with a bit of extra paper on two opposite sides. (This helps to remove the baked brookies from the pan). Set aside.

For the cookie layer:

Sift the cassava flour, baking powder, baking soda, salt, and brown sugar together into a medium bowl. Add the vanilla, non-dairy milk, and melted coconut oil. Stir with a spatula until well combined. Add the chocolate chips and stir until incorporated. Set aside.

For the brownie layer:

Sift the cassava flour, cocoa powder, baking powder, baking soda, salt, and sugar together into a medium bowl. Add the vanilla, maple syrup, non-dairy milk, and melted coconut oil. Stir with a spatula until well combined. Add the mini chocolate chips and stir until incorporated.

To assemble the brookie:

Dump the brownie batter into the prepared pan and smooth the top with a spatula. Dump the cookie batter over the brownie batter and smooth the top with a spatula. Bake for 26 to 28 minutes, until the top is golden brown and the brookie is starting to pull away from the sides of the pan. Place the pan on a wire rack for 10 minutes to cool, then lift the brookies out of the pan by the excess parchment paper and place them on a wire rack. Let the brookies cool completely before cutting.
Store in an airtight container in the fridge or on the counter for up to 3 days.

Oreo Cookie Pie

Sep28

oreo cookie pie

The weather is cooling down, an indicator that fall had finally arrived. The lower temperatures and color-turning leaves take me back to my childhood and the return to school. Books, studying, and snack-packs of Oreo cookie sandwiches come to mind.

I still have my head in books, and I’m a perpetual student, so bring on the chocolate cookie sandwiches. But this time, make them in a decadent pie form with extra creamy goodness.

The following recipe, that I adapted from Cookies and Cream Pie, only required vegan swaps for the regular dairy ingredients. Fortunately, Oreo cookies are “accidentally” vegan making this dessert fairly simple. The hard part was not devouring half of it in one sitting.

Until next time, happy baking!

Print Recipe

Oreo Cookie Pie

Course: Dessert

Cuisine: Vegan

Keyword: Chocolate, Fall, Oreo Cookie, Pie, Recipe

Author: The Decadent Vegan Baker

Equipment

1 8 x 8-inch baking pan
Stand Mixer

Ingredients

for the crust

24 Oreo sandwich cookies or other chocolate creme-filled cookie sandwiches
4.5 tablespoons vegan butter melted

for the filling

1 cup plant cream cold
3/4 cup powdered sugar sifted, divided
8 ounces brick-style vegan cream cheese softened
1 teaspoon vanilla extract
12 Oreo sandwich cookies or other chocolate creme-filled cookie sandwiches, chopped

Instructions

Preheat the oven to 350F. Grease the bottom of an 8 x 8-inch baking pan and line it with parchment paper. Set aside.
Pulse the 24 cookies in a food processor until you reach a fine crumb. Place the crumbs in a bowl and stir in the melted vegan butter. Pour the crust mixture into the lined baking pan, pressing it firmly into the bottom and up the sides of the pan. You can use the bottom of a clean glass for this. Bake for 10 minutes, then set on a wire rack to cool.
While the crust cools, prepare the filling by placing the plant cream and 2 tablespoons of powdered sugar into the bowl of a stand mixer fitted with a whisk attachment. Whip the mixture into stiff peaks on medium-high speed, for about 4 minutes. Scoop the whipped cream into a bowl and set aside.
Wipe out the bowl of the stand mixer and add the paddle attachment. Beat the cream cheese on medium speed until smooth, scraping the bowl with a rubber spatula as needed. Add the vanilla and the remaining 1/2 cup + 2 tablespoons powdered sugar to the bowl. Beat on medium-high speed until combined, stopping to check once or twice to ensure there are no large lumps remaining.
Using a spatula, gently fold the whipped cream and chopped Oreos into the cream cheese mixture until combined. Keep as much air in the whipped cream as possible. Spread the filling evenly over the cooled crust. Use an offset spatula to flatten the top. Cover the pie tightly with plastic wrap and place in the refrigerator for 6 hours and up to 2 days.
To serve, remove from the refrigerator and cut into slices with a sharp knife. Enjoy immediately, as the pie gets mushy if it gets too warm.

Brown Butter Blondies with Cherries and Chocolate Chips

Jul13

brown butter blondies with cherries and chocolate chips

Vegan butter has come a long way over the years. In the past the only option was run-of-the-mill margarine, but now some butter versions will actually brown. This may not sound like a big deal, but the act of browning changes not just the color but the flavor as well. As the butter turns amber in color, the flavor deepens. And if you are browning butter together with sugar, then you will be treated to a rich, butterscotch scent and taste.

Butter is often melted before adding to bar cookies, so I thought I’d start there but go one step further (as usual) and use browned butter to achieve a deeper flavor. After finding a vegan blondie recipe that called for melted butter, I then went one more step further by adding fresh and dried cherries to the batter.

All of my extras paid off! I achieved a rich dessert with my flavorful blondie. I also had a kitchen that smelled like a bit of heaven.

Until next time, happy baking!

Print Recipe

Brown Butter Blondies with Cherries and Chocolate Chips

Course: Dessert

Cuisine: Vegan

Keyword: Bar Cookies, Blondies, Cherry, Chocolate, Recipe

Servings: 12 servings

Author: The Decadent Vegan Baker

Equipment

8 x 8-inch baking pan
heavy bottomed saucepan

Ingredients

1/4 cup dried cherries chopped
1/2 cup vegan butter a brand than browns
1 cup firmly packed organic light brown sugar
1.5 teaspoons vanilla extract
1/2 cup + 2 teaspoons nondairy milk
1.5 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1/4 cup fresh cherries pitted and chopped
1/2 cup vegan mini chocolate chips

Instructions

Preheat oven to 350F. Grease an 8 x 8-inch baking pan and line it with parchment paper. Set aside. Place the dried cherries in a small bowl and soak them in water (or complementary-flavored juice). Set aside.
Place the vegan butter in a heavy bottomed saucepan set over low to medium heat. Just before the butter is fully melted, add all the brown sugar at once and stir with a wooden spoon until the sugar is uniformly wet. Increase the heat to medium. Stir occasionally until the mixture looks like molten lava instead of wet sand, 3 to 5 minutes. Make sure to stir the entire bottom of the pot, and watch closely to see when the mixture changes.
Take the now molten lava mixture off the heat. Add the vanilla and stir well to incorporate. Add the milk, stir it in thoroughly, and set the mixture aside to cool to room temperature.
Sift the flour, baking powder, baking soda, and salt together into a medium bowl. Add the cooled browned butter mixture to the dry ingredients and stir to combine. Strain the soaked cherries and add them to the bowl along with the fresh cherries and chocolate chips. Fold the cherries and chips gently into the batter.
Pour the batter into the prepared pan and shake the pan to smooth the top. Bake for 30 to 35 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and cool the blondies completely before cutting.
Store in an airtight container in the fridge or on the counter for up to 3 days.

Notes

Based on Chocolate Chunk Blondies by Robin Robertson

Red Fruit Tart in a Chocolate Crust

Jun22

red fruit tart in a chocolate crust

Summer is here, but so is the heat. Using the oven during really hot weather is not an option for me. Yes, this is a baking blog, but I cut myself a bit of slack when the temps soar.

Another way to keep things cool is to eat a dessert right out of the fridge. When that treat combines the best of summer’s red fruit with chocolate, then you have a real winner.

I saw a video of this gorgeous tart on social media. A bit of searching revealed the author’s website and original recipe. It has quite a few steps, and requires advanced planning, so I chose to use store-bought jam instead of making my own. With that it comes together quite easily.

Enjoy this beautiful tart in a big showy presentation, or make mini tartlets for a gathering. Either way, just remember that a baked cake can sometimes be a no-bake cake.

Until next time, happy non-baking!

Print Recipe

Red Fruit Tart in a Chocolate Crust

Summer is here, but so is the heat. Using the oven during really hot weather is not an option for me. Yes, this is a baking blog, but I cut myself a bit of slack when the temps soar.

Another way to keep things cool is to eat a dessert right out of the fridge. When that treat combines the best of summer’s red fruit with chocolate, then you have a real winner.

Course: Dessert

Cuisine: Vegan

Keyword: Gluten Free, Raspberry, Raw, Recipe, Strawberry, Tart

Servings: 8

Author: The Decadent Vegan Baker

Equipment

9” tart pan with removable base
food processor
Blender

Ingredients

for the crust

2 cups 250 grams coarsely chopped walnuts toasted (see note)
1/4 cup cocoa powder
pinch salt
200 grams 10 large, soft dates pitted
1 teaspoon vanilla extract

for the fruit filling

2 cups 280 grams raw cashews soaked in water for 4 hours
1/4 cup maple syrup at room temperature
1.5 cups 6 ounces fresh raspberries and/or strawberries
1/4 cup cranberry-pomegranate juice at room temperature
1 teaspoon rose water food grade, at room temperature
40 grams cocoa butter food grade, melted

for assembly

1/2 cup seedless raspberry jam stirred
fresh red berries and nuts

Instructions

Use a parchment circle to line the bottom of a 9” tart pan with a removable base. Set aside.
Place the walnuts, cocoa powder, and salt in the bowl of a food processor. Process until the mixture resembles small crumbs. Add the dates and vanilla, and process until the mixture forms a ball. Test the mixture with your fingers. If it is too dry then add an extra date; if it is too wet then add more cacao powder.
Tip the crust mixture out into the prepared tart pan. Press the mixture firmly into the bottom and up the sides of the pan. Flatten the crust by taking a clean water glass and pressing it into the bottom of the crust. Set the filled pan in the freezer for 30 minutes. After 30 minutes, remove from the freezer and gently take the crust from the pan. Place the crust on a baking sheet and put it in the fridge while you make the filling.
To make the fruit filling, drain the cashews and add them to a blender along with the maple syrup, berries, juice, and rose water. Blend until very smooth and creamy, using a tamper as needed. Add the melted cocoa butter and blend again until smooth.
Remove the baking sheet with the crust from the fridge. Spread the jam in an even layer over the crust. Spoon the filling evenly over the jam layer. Decorate with berries and nuts. Set the sheet with the tart in the freezer for two hours.
Prior to serving, remove the tart from the freezer and place it in the fridge for at least six hours. Remove from the fridge, slice into wedges, and serve. Leftovers can be stored in the fridge in an airtight container for up to five days.

Notes

To toast nuts, preheat your oven to 325F. Spread the nuts in a single layer on a baking sheet. Bake until the nuts are fragrant and slightly browned, 5–8 minutes. Remove the baking tray from the oven and pour the nuts into a bowl to cool slightly.
Adapted from No bake raspberry tart https://panaceaspantryblog.com/no-bake-raspberry-tart/

Sunken Chocolate Cake in an Oat Nut Crust

Apr20

sunken chocolate cake with an oat nut crust

During Passover it is customary to refrain from eating flour. As Passover is around the corner, it seems a good time to make a flourless cake. A friend of mine, who is gluten-free, also has a birthday coming up, so all the more reason for me to venture into the area of baking without conventional flour.

My cookbook collection is vast, so it’s easy to find recipes for a myriad of baked goods. One book, Vegan Holiday Cooking from Candle Cafe, includes a section for a Passover seder. That is where I found instructions for the chocolate filling. As it bakes the cake becomes sunken on purpose, so the only high altitude adjustment is to use slightly less baking soda.

Another cookbook, Modern Vegan Baking, holds the process for the Oat Nut Crust. Putting the two together produces a substantial dessert that will make my friend smile. It also allows for leftovers to add to the seder table. If you don’t have a birthday or a seder soon, you can enjoy it on Earth Day.

Until next time, happy baking!

Print Recipe

Sunken Chocolate Cake in an Oat Nut Crust

During Passover it is customary to refrain from eating flour. As Passover is around the corner, it seems a good time to make a flourless cake. A friend of mine, who is gluten-free, also has a birthday coming up, so all the more reason to venture into the area of baking without conventional flour.

Course: Dessert

Cuisine: Vegan

Keyword: Baking, Cake, Chocolate, Earth Day, Flourless, Gluten Free, Passover

Servings: 10

Author: The Decadent Vegan Baker

Equipment

9" Springform Pan
food processor

Ingredients

for the crust

vegan shortening for greasing the pan
2 cups (340 grams) nuts (see Note)
1 cup old-fashioned oats
1 teaspoon cinnamon powder
3 tablespoons vegan butter
2 tablespoons agave syrup

for the filling

2 cups almond flour
1/2 cup cocoa powder
1 tablespoon + 2 teaspoons baking powder
1 tablespoon cinnamon powder
1 cup plain, unsweetened soy milk
1/2 cup maple syrup
1 teaspoon apple cider vinegar
1 cup vegetable oil
1/2 cup organic sugar

Instructions

to make the crust

Prepare a 9” springform pan by greasing the bottom and sides, then laying a parchment circle in the bottom. Set aside.
Toast the nuts by preheating the oven to 325F. Spread the nuts in a single layer on a baking sheet. Bake until the nuts are fragrant and slightly browned, 5–8 minutes depending on the size and type of the nut you choose. Remove the baking tray from the oven and pour the nuts into a bowl to cool slightly. Turn the oven up to 350F.
Place the warmed nuts and oats into a food processor and pulse several times. Add the cinnamon, vegan butter, and agave then process until the mixture sticks together slightly. (You can test it by turning the machine off, removing the lid, and squeezing together a few spoonfuls. It should stay pressed together.)
Pour the crust mixture out into the prepared pan. Press it firmly into the bottom and up the sides of the pan. Flatten the crust by taking a clean water glass and pressing it into the bottom of the crust. Set aside.

to make the filling

Sift the almond flour, cocoa powder, baking powder, and cinnamon into a large bowl. Mix well and ensure there are no clumps.
Place the soy milk, maple syrup, apple cider vinegar, oil, and sugar into a blender. Blend on medium-high for two minutes until it gets a pudding-like texture. Add the wet mixture to the dry ingredients and mix well.
Pour the filling mixture into the prepared crust and smooth it out. Bake for 30-35 minutes until the cake is no longer jiggly.
Place the cooked cake on a wire rack to cool. When the cake is only barely warm, remove the outer ring on the springform pan. Carefully lift the cake out and remove the parchment paper. Let the cake further cool on a wire rack.
To serve, decorate the cake with organic powdered sugar or fresh berries and slice into wedges.

Notes

It is best to weigh the nuts instead of using a dry cup. I measured my walnuts both ways and the cup measurement contained far fewer nuts. Walnuts, and many other large nuts, leave gaps and don’t fill the cup.

5 No-Bake Vegan Recipes to Keep You Going Strong in Veganuary

Jan27

We are almost at the end of Veganuary. If you made the commitment to be plant-based this month, then Congratulations! I know that jumping right in to being vegan can be a difficult task, so to keep you on track I compiled my favorite easy no-baking-required recipes. And since desserts are kinda my thing, the recipes are all for sweet treats. Oh, and there’s lots of chocolate involved.

Easy Chocolate Pudding Parfait

It is fun to reimagine recipes I’ve made in the past. Often this is spurred on by scrounging around in my cupboard and discovering an ingredient that needs to be used up. In this case it was an aseptic box of tofu that was hovering near to its expiration date.

2. Chocolate Tahini Bars

Bar cookies are often rustic looking and are best to grab for a quick dessert. But these bars are different. They are elegant, delicious, and decadent, making them a perfect party treat. They also have no refined sweeteners so they are a healthier option. But if you don’t tell your guests, I won’t.

3. Vegan Espresso Date Shake

With a scorcher of a weekend imminent, it’s time to turn off the oven (no baking??) and bring out the blender. Thoughts of blended beverages has my imagination conjuring up frosty glasses filled with cool drinks. But then, an old memory surfaces.

4. Chai Spiced Milk and DIY Plant-Milk Tips

I’m still celebrating World Plant-Milk Day (or Week, as the case may be). If you’re new to the event, and wondering what I’m talking about, then catch my post from earlier this week. If you’re ready for some advice on making your own plant milk, then read on.

5. Chocolate Crispy Rice Treat Cake

Argh! It’s still too darned hot to turn on the oven. But I won’t let that stop me from enjoying an indulgent treat. Rice crispy treats are a good one to turn to when the weather is a scorcher.

Until next time, happy non-baking!

New Year’s Eve Raspberry Brownie Truffles

Dec31

To celebrate the year’s end, a bit of chocolate is nice with champagne. Truffles and bubbly make a great pairing, along with a touch of raspberry. It makes me look forward to popping the cork on a bottle of sparkling wine.

To keep the truffles from causing too much of a sugar rush while sipping champagne, I borrowed the idea of using dates as the sweetener and adding nuts for a protein hit. That may sound too healthy but, trust me, these truffles are also decadent. They are the perfect way to welcome the New Year.

New Year’s Eve Raspberry Brownie Truffles inspired by Raspberry Chocolate Truffles

1 cup raw cashew pieces
pinch fine sea salt
1/2 cup date paste
1/4 cup seedless raspberry jam
1/2 cup unsweetened cocoa powder
1-2 teaspoons non-dairy milk
4 ounces dark chocolate, broken into pieces
raspberry-flavored vegan jello mix (I used Simply Delish raspberry gel dessert)

Line a baking pan with parchment paper and set aside.

Place the cashews in a food processor and pulse until they have a fine crumb, similar to almond meal.

Add the processed cashews to a large bowl along with the salt, date paste, raspberry jam, and cocoa powder. Stir until a thick dough forms, adding non-dairy milk as needed. Place the dough in the fridge while you melt the chocolate.

Melt the chocolate in a bowl set over a pot of gently simmering water. When the chocolate has almost fully melted, turn the burner off and stir the chocolate until smooth. If your kitchen is cold, leave the double boiler on the stove to keep the chocolate warm.

Remove the bowl of chocolate dough from the fridge. Scoop out small balls of dough and place them on the parchment lined pan. Place a truffle ball on a fork and dip it into the melted chocolate. Let the excess chocolate drip off then place the coated truffle back on the lined pan. Before the chocolate sets, sprinkle a bit of jello mix overtop the truffle. Repeat until you have no more chocolate balls.

Until next time, happy non-baking and a Happy New Year!