Brownies, Bars and Squares

Raw Vegan Cherry Almond Bars

Wed, 10 Aug 2011 05:00:00 +0000

Fruits become extra special when they're dehydrated. Many of their sugars slightly convert into acids during a subtle fermentation and their flavors become concentrated into a irresistible tartness with subtle sweetness accompanied by intense fruit flavor. This wildly complex cherry flavor is what I wanted to capture in this Raw Vegan Cherry Almond Bar recipe. Cherry notes are further enhanced by almond flour and agave syrup. Just a bit of lemon zest and salt to bring foundation to the whole flavor package. Finally, cacao nibs add a nice contrast featuring a slight bitterness and delectable crunch. Feel free to buy dehydrated cherries or dry your own if you have a food dehydrator. I recommend Bing cherries for these bars but you should be able to get great results with any other variety.
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Fruits become extra special when they're dehydrated. Many of their sugars slightly convert into acids during a subtle fermentation and their flavors become concentrated into a irresistible tartness with subtle sweetness accompanied by intense fruit flavor. This wildly complex cherry flavor is what I wanted to capture in this Raw Vegan Cherry Almond Bar recipe. Cherry notes are further enhanced by almond flour and agave syrup. Just a bit of lemon zest and salt to bring foundation to the whole flavor package. Finally, cacao nibs add a nice contrast featuring a slight bitterness and delectable crunch. Feel free to buy dehydrated cherries or dry your own if you have a food dehydrator. I recommend Bing cherries for these bars but you should be able to get great results with any other variety.

Find more Raw recipes on Veganbaking.net

Raw Vegan Cherry Almond Bars Recipe

2 cups pitted dried cherries (or dehydrate fresh, pitted cherries at 110F (43C) for about 32 hours)
1 cup almond flour
¼ cup dark agave syrup
1 teaspoon lemon zest
⅛ teaspoon salt

¼ cup cacao nibs, chopped

1) Process the ingredients

Process the dried cherries, almond flour, agave syrup, lemon zest and salt for 1 minute.

2) Form the mixture into shape

Press the mixture into an 8 x 8 inch square on parchment paper. Press the chopped cacao nibs on top.

3) Dehydrate the raw bars to perfection

Dehydrate at 110F (43C) for 12 hours. Cut into bars and serve. Store in an air tight container in the refrigerator for up to two weeks or in the freezer for 6 months. This recipe makes one 8 x 8 inch tray of Vegan Cherry Almond Bars.

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Vegan Double Chocolate Fudge

Fri, 17 Dec 2010 02:44:08 +0000

When working on this Vegan Double Chocolate Fudge recipe I learned that in order to master fudge, you need to thoroughly understand caramelization. Luckily, after dozens of fudgy failures, I now understand caramelization well enough to the point of where I can proudly share my recipe for all to enjoy, because you, dear reader, are worth more than marshmallow fluff. This recipe is easy as long as you follow it closely. {loadposition share}

The two main methods to make fudge

Traditionally, fudge is made with a caramel base that lends a delightful chew and contributes extremely rich flavors. This is because when sugar is caramelized, hundreds of flavor compounds are created. One day someone got lazy and decided that making caramel was too much drama and they turned to marshmallow fluff to take its place. This is the new school way of fudge making. Marshmallow fluff is sticky so it contributes to the chew of fudge but it severely lacks caramel's rich flavors. The result is a fudge that is slightly easier to make but flat on flavor. I'll take the old school approach thank you very much.

Learn about the sugar caramelization stages.

You'll need a heavy-duty saucepan and a candy thermometer to make this vegan fudge recipe but it's worth it. It features two different types of chocolate and a touch of espresso powder for maximum chocolate flavor. You can also add things like Kahlua, Grand Marnier, bourbon, espresso, mint extract, etc to satisfy your chocolate craving in your own special way.

Find more Chocolate recipes on Veganbaking.net

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Vegan Double Chocolate Fudge Recipe

8 oz. semisweet chocolate

½ cup cocoa powder

½ teaspoon instant espresso powder

1 ¼ cups coconut cream

1 ¾ cups sugar

2 Tablespoons agave syrup or corn syrup

½ teaspoon salt

¼ cup coconut cream

1 ½ teaspoons vanilla extract
2 to 3 Tablespoons liqueurs such as Kahlua, Grand Marnier, bourbon, etc or, up to 2 teaspoons flavoring liquids such as mint extract, orange extract, etc.

¾ cup chopped pecans or walnuts (optional)

1) Refrigerate the coconut milk and toast the nuts

Place two 13.5 fluid ounce (400ml) cans of full fat coconut milk in the refrigerator for a minimum of 4 hours. It's important to use full fat coconut milk instead of lite coconut milk in order to yield enough coconut cream for this recipe to work properly. Line an 8 x 8 inch square baking dish with parchment paper and set aside. Toast ¾ cup chopped pecans or walnuts if using, by placing them on a baking sheet and baking at 300F (149C) for 20 minutes. Chop the chocolate pieces into ¼ inch pieces. This is very important because if the pieces are larger than ¼ inch they won't melt enough. Place the chocolate pieces in a large mixing bowl, sift in the cocoa powder, espresso powder and set aside.

2) Prepare the coconut cream

Prepare the coconut cream by carefully taking the cans of coconut milk out of the refrigerator. Open them and scrape out the top ½ cup + 2 Tablespoons thick layer of coconut cream from each one. This will yield a total of 1 ¼ cups coconut cream. Reserve 1 cup of the coconut cream for Step 3 and ¼ cup for Step 5. Save the rest of the coconut cream and/or milk for future baking projects or for things like oatmeal.

3) Prepare the caramelize the sugar mixture

This is where we caramelize sugar into a syrupy caramel. In a heavy-duty 2 ½ quart saucepan, add the 1 cup coconut cream from Step 2, sugar, agave syrup and salt. Mix them together with your fingers being careful to have as little sugar as possible on the sides of the saucepan. Any stray particles in our mixture during the caramelization process will attract sugar crystals which are undesirable. The agave syrup or corn syrup is critical in this recipe because they both inhibit sugar crystallization which ensures our fudge remains soft and chewy.

4) Caramelize the sugar mixture to perfection

Place the saucepan over high heat with its cover until the mixture boils. Remove the cover and reduce to medium heat. Initially, the mixture may want to boil over and the heat will have to be adjusted as the mixture reduces. Keep the heat high enough so that the temperature rises but low enough so you don't burn it. Resist the temptation to crank the heat up unless the temperature stops rising. If you see smoke puffs then you're burning the bottom and the heat should be reduced. It should take around 20 minutes for the mixture to register 250F (121C) with a candy thermometer. Remove from heat and slowly pour the mixture into another large metal mixing bowl placed over a wooden cutting board to insulate it from your work surface. Be extra careful to not scrape the bottom of the saucepan with a spoon or saucepan while pouring. Doing so will scrape bitter burned sugar pieces into your precious caramel.

5) Add the flavor building ingredients into the hot caramel and mix

Whisk the ¼ cup coconut cream you saved from Step 2, vanilla extract and up to 2 Tablespoons other flavoring liquids into the caramel mixture. When the mixture cools to around 210F (99C), transfer it to the bowl containing the chocolate and mix with an electric mixer on high until smooth. Stir in the walnuts or pecans if desired.

6) Press the fudge into the baking dish and cool

Transfer the mixture into the baking dish. With dampened hands, push the fudge into place then transfer the to the refrigerator to cool for a minimum of two hours.

7) Remove the vegan fudge and cut into squares

Lift the fudge out of the baking dish by its parchment paper liner and place it on a cutting board. Slice into squares with a large knife. Store in an airtight container in a cool dark place for up to one week or in the freezer for up to six months. This recipe makes one 8 x 8 inch tray of Vegan Double Chocolate Fudge.

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Ultimate Vegan Brownies

Mon, 07 Jun 2010 04:10:44 +0000

Ultimate is not something that I throw around lightly, especially for vegan brownies. I've had my share of vegan and regular brownies and been baffled by how lacking vegan versions are. Growing up on my Grandmother's brownies, I learned that a good brownie should be dense, fudgy and soft; not light, cakey and dry. Why is it so hard to emulate a traditional brownie recipe that simply consists of a few simple ingredients? Hint: it's due to the egg, which emulsifies, binds, slightly leavens then bakes up as part of the actual base of the brownie itself. To emulate this takes an expedition deep into the innards of brownie science, oh and for me, about seven years of failing until figuring this out. {loadposition share}

Ultimate is not something that I throw around lightly, especially for vegan brownies. I've had my share of vegan and regular brownies and been baffled by how lacking vegan versions are. Growing up on my Grandmother's brownies, I learned that a good brownie should be dense, fudgy and soft; not light, cakey and dry. Why is it so hard to emulate a traditional brownie recipe that simply consists of a few simple ingredients? Hint: it's due to the egg, which emulsifies, binds, slightly leavens then bakes up as part of the actual base of the brownie itself. To emulate this takes an expedition deep into the innards of brownie science, oh and for me, about seven years of failing until figuring this out.

Vegan brownies need extra special attention paid to flavor and texture

I started by emulating two eggs with water and golden flax meal. I then added some baking soda to the flour to emulate egg's subtle leavening tendencies. Cocoa powder along with semi-sweet chocolate and espresso powder allows the complex chocolate flavors to truly shine. I tested these brownies with canola oil but later settled on Vegan Butter or margarine because it allowed the flavor to mingle and slightly evolve along the flavor profile, rather than diminishing in a downward spiral which was the case with canola oil. This is why chocolate baked goods with canola oil rarely match up to chocolate baked goods with Vegan Butter or margarine. In order to make dense, soft vegan baked goods like brownies and cookies that are similar to their egg-laden counterparts, the dough must be extremely thick because the egg is not going to be there to act as a structure builder as flour does. Thus, you have to add extra flour so it can take over for the egg. The result of this vegan brownie R&D is a dense, fudgy, soft brownie with a complex chocolate flavor.

Update: I originally developed this recipe to call for 35 minutes of baking on the lowest oven rack position in your oven. Many commenters came forward with their results and it started to become clear that a shorter baking time on the middle oven rack position could actually improve the flavor and texture of the brownies. After some additional testing, I've confirmed that baking on the middle rack for 25 minutes actually yeilds softer, chewier, fudgy, more flavorful brownies with fruitier chocolate notes! It looks like the longer baking time I originally called for was cooking off some of these more volatile chocolate flavors. I'm thrilled that your helpful input was able to help me make this recipe even better!

Find more Chocolate recipes on Veganbaking.net
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Ultimate Vegan Brownie Recipe

3 Tablespoons water
2 Tablespoons golden flax meal

1 ¾ cups all-purpose flour
¼ teaspoon baking soda

7 Tablespoons cocoa powder
4 ounces semi-sweet chocolate, chopped into ¼ inch pieces
1 teaspoon instant espresso powder
¾ teaspoon salt

¼ cup boiling water

1 ½ cups sugar
6 Tablespoons (80 grams) Regular Vegan Butter or non-hydrogenated stick margarine, melted (not tub margarine)
1 ½ teaspoons vanilla extract

½ cup walnuts, chopped (optional)

1) Prepare the flax meal, your oven and your baking dish

In a small mixing bowl whisk together the water and flax meal. Let it sit for about 10 minutes so the mixture gets goopy. Ensure your oven rack is in the middle rack position. Preheat your oven to 350F (177C). Line an 8 x 8 inch baking dish with parchment paper allowing excess parchment paper on opposite sides so you can pull the brownies out of the baking dish later.

2) Whisk together the four and baking soda

In a medium mixing bowl whisk together the all-purpose flour and baking soda. Set aside.

3) Mix the vegan brownie dough

In another medium mixing bowl add the cocoa powder, semi-sweet chocolate, espresso powder and salt. Add the boiling water and using a spoon, mix in the ingredients into a paste, making sure that all of the chocolate pieces are melted. Add the sugar, Vegan Butter, vanilla extract, flax meal mixture from Step 1 into the chocolate mixture and mix with an electric mixer until smooth. Stir in the walnuts if you're using them. Using a spoon, mix in the flour until well combined. The mixture will become extremely thick and you may need to use your hands to mix. Refrain from mixing this dough with an electric mixer at this point; this will overwork the dough and activate too much gluten, negatively affecting the texture of the brownies.

4) Transfer the brownie batter to a baking dish and bake to perfection

Transfer the batter to the baking dish. You may need to use your fingers or a spatula to press the thick dough into place. Bake for 25 minutes on your oven's middle rack. Transfer the baking dish to a wire cooling rack and allow it to cool for about an hour.

5) Allow the vegan brownies to cool completely

Transfer the brownies to a cooling rack by lifting them out of the baking dish by taking hold of the exposed parchment paper on each side. Allow them to cool completely before slicing into squares.
This recipe makes one 8 x 8 inch baking dish of Ultimate Vegan Brownies.

A big thanks goes out to (never home)maker for the above picture.

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Vegan Double Cranberry Cinnamon Oatmeal Nut Bars

Sun, 28 Feb 2010 04:40:34 +0000

I first became obsessed with crumb-topped bars when I discovered Whole Foods' caramelita bar, a decadent mixture of chocolate, caramel, pecans, sugar and butter. Definitely not vegan, and not all that good for you either. If made with real fruit, the jelly crumb bars at least hit one of the healthier food groups. This vegan version of the recipe takes advantage of the wonder that is Earth Balance and combines it with homemade cranberry jelly, dried cranberries and cashews. {loadposition share}

I first became obsessed with crumb-topped bars when I discovered Whole Foods' caramelita bar, a decadent mixture of chocolate, caramel, pecans, sugar and butter. Definitely not vegan, and not all that good for you either. If made with real fruit, the jelly crumb bars at least hit one of the healthier food groups. This vegan version of the recipe takes advantage of the wonder that is Earth Balance and combines it with homemade cranberry jelly, dried cranberries and cashews.

Find more Cranberry recipes on Veganbaking.net

Vegan Double Cranberry Cinnamon Oatmeal Nut Bar Recipe

2 cups flour
2 cups oats
1 ½ cups brown sugar
1 ¼ cups vegan "butter" (Earth Balance)
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoon cinnamon

½ cup chopped cashews

½ cup chopped dried cranberries

1)
1 ½ cups cranberry jelly (I made from scratch, from back of cranberry bag: boil 1 cup of water with 1 cup of sugar. Add 1 12-oz package of whole cranberries and return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Put through a ricer/sieve/wire mesh strainer to collect the jelly part. Cool slightly).

2)
Grease a 9 x 13 inch glass dish and preheat oven to 350F (177F). Beat the top seven ingredients together until crumbly, about 1 minute. Remove 2 cups and place in a medium-sized bowl. With the rest of the crumb mixture, press into the glass dish and bake uncovered for ten minutes.

3)
In the bowl with 2 cups of the crumb mixture, add the ½ cup chopped cashews to this and mix. In a small bowl, stir the jelly and dried cranberries together. Spread the jelly mixture onto the crumb mixture and top with the cashew mixture. Bake for 15-20 minutes or until lightly golden on top. Yum! This recipe makes one 9 x 13 inch tray of Vegan Double Cranberry Cinnamon Oatmeal Nut Bars.

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Vegan Peanut Butter Maple Fudge

Mon, 05 Jan 2009 06:24:24 +0000

Peanut butter and maple syrup have this amazing relationship. I think they might be in love with each other. This Vegan Peanut Butter Maple Fudge recipe is really easy to make and you have the option of adding chocolate chips if you want to crank up the flavor/passion levels even more.
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Peanut butter and maple syrup have this amazing relationship. I think they might be in love with each other. This Vegan Peanut Butter Maple Fudge recipe is really easy to make and you have the option of adding chocolate chips if you want to crank up the flavor/passion levels even more.

Find more Gluten-free recipes on Veganbaking.net

Vegan Peanut Butter Maple Fudge Recipe

2 cups natural style peanut butter, unsalted
2 teaspoons vanilla extract

2 cups powdered sugar
1 1/3 cup maple syrup
2 teaspoons arrowroot or tapioca flour
1 teaspoon salt

1) Prepare the peanut butter and vanilla extract

In a large mixing bowl, add the peanut butter and vanilla extract. Line an 8 x 8 inch baking dish with parchment paper.

2) Simmer the flavor building ingredients

In a medium saucepan, whisk together the sugar, maple syrup, arrowroot or tapioca flour and salt. Bring the mixture to a simmer for about 1 minute then remove from heat. Pour the mixture into the bowl containing the peanut butter and vanilla. Stir until well incorporated then pour into the baking dish. Allow it to cool completely.

3) Cool and slice the vegan fudge

Lift the fudge out of the baking dish by its wax paper liner and place it on a cutting board. Slice into pieces with a large knife. This recipe makes one 8 x 8 inch baking dish of Vegan Peanut Butter Maple Fudge.

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Vegan Chocolate Coconut Magic Bars

Fri, 16 May 2008 02:12:19 +0000

This Vegan Chocolate Coconut Magic Bar recipe is quite possibly the only good thing I got from going to church as a youngster. Sundays were free-for-all sugar fests that kept the kids coming. This vegan dessert in particular often inspired me to secretly infiltrate the church kitchen with ninja-like abilities so I could get to it first while the church service was still in session.

Magic Bars are also known as Seven Layer Bars because they often involve seven alternating layers of things like walnuts, chocolate chips, peanut butter chips, butterscotch chips and shredded coconut that are bonded together with a liberal drizzling of condensed non-dairy milk. I opted to forego the peanut butter chips and butterscotch chips due to their near-impossible vegan availability and because they usually push the sweetness envelope a little too far. I then made up for their lack of flavors by opting for Golden Vegan Caramel Sauce or Easy Vegan Caramel Sauce instead of Vegan Condensed Non-dairy Milk in the binding department. The result is a sticky gooey mess of a great thing.
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This Vegan Chocolate Coconut Magic Bar recipe is quite possibly the only good thing I got from going to church as a youngster. Sundays were free-for-all sugar fests that kept the kids coming. This vegan dessert in particular often inspired me to secretly infiltrate the church kitchen with ninja-like abilities so I could get to it first while the church service was still in session.

Magic Bars are also known as Seven Layer Bars because they often involve seven alternating layers of things like walnuts, chocolate chips, peanut butter chips, butterscotch chips and shredded coconut that are bonded together with a liberal drizzling of condensed non-dairy milk. I opted to forego the peanut butter chips and butterscotch chips due to their near-impossible vegan availability and because they usually push the sweetness envelope a little too far. I then made up for their lack of flavors by opting for Golden Vegan Caramel Sauce or Easy Vegan Caramel Sauce instead of Vegan Condensed Non-dairy Milk in the binding department. The result is a sticky gooey mess of a great thing.

Find more Chocolate recipes on Veganbaking.net
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Vegan Chocolate Coconut Magic Bar Recipe

1 cup Golden Vegan Caramel Sauce, Easy Vegan Caramel Sauce or Vegan Condensed Non-dairy Milk.

9 graham crackers
5 Tablespoons unrefined coconut oil, melted
1 Tablespoon + 1 teaspoon water
1/8 teaspoon salt

1 ¼ cup walnuts
1 ¼ cup chocolate chips
½ cup shredded coconut

1) Prepare your baking dish

Preheat the oven to 325F (163C). Line an 8 x 8 inch baking dish with parchment paper and set aside.

2) Prepare the vegan caramel sauce

Prepare the Vegan Caramel Sauce or Vegan Condensed Non-dairy Milk.

3) Prepare the graham cracker crust

Break the graham crackers into 1 inch pieces, place in a food processor and pulse repeatedly until they're ground into a sand-like consistency. Add the crumbs to a large mixing bowl, add the melted coconut, water, salt and hand mix with a spoon until well combined.

4) Press the graham cracker crust into the baking dish

Transfer the graham cracker crumb mixture to the baking dish and distribute evenly on the bottom. Use the bottom of a pint glass to press the graham cracker crumb mixture into the bottom of the dish so it's firmly packed.

5) Sprinkle the layers of the ingredients, drizzle with topping and bake to perfection

Add a layer of the chopped walnuts to the baking dish and distribute evenly. Repeat with the chocolate chips, then the coconut. Carefully drizzle the caramel sauce or condensed non-dairy milk evenly over the top. Use a rubber spatula to distribute it if you need to spread it out a little. Bake for 35 minutes. Allow to cool completely before slicing into squares. Store in an air tight container at room temperature for up to one week.
This recipe makes 16 Vegan Chocolate Coconut Magic Bars.

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Vegan Tropical Paradise Bars | Gluten-free

Fri, 29 Feb 2008 06:35:16 +0000

This Vegan Tropical Paradise Bar recipe makes perfect vegan energy bars for sporting events, a nutritious snack for people on the go or just for dessert. These gluten-free bars feature a cashew butter base that's sweetened with agave syrup, brown rice syrup then studded with pineapple chunks, macadamia nuts and shredded coconut.

Vegan Tropical Paradise Bar Recipe

1 ½ cups cashew butter
½ cup agave syrup
½ cup brown rice syrup
¾ cup dried pineapple chunks
¾ cup macadamia nuts, roasted and chopped
¾ cup shredded coconut, unsweetened

1) Toast the macadamia nuts

Preheat your oven to 350F (177C). To toast the macadamia nuts, place them in a frying pan on medium heat, shaking pan back and forth about once a minute for about 5 minutes or until you can smell them toasting.

2) Mix together the flavor building ingredients

In a large bowl mix the cashew butter, agave syrup and brown rice syrup for one minute with a spoon. Add the pineapple chunks, macadamia nuts, shredded coconut and mix well.

3) Bake the vegan bars to perfection

Spread mixture on a well oiled 9 x 13 inch baking dish and bake for 15 minutes or until golden brown. Allow to cool and cut into bars. Store Vegan Tropical Paradise Bars in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 6 months.
This recipe makes one 9 x 13 inch tray of Vegan Tropical Paradise Bars.

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Vegan Pecan Blondies

Fri, 29 Feb 2008 06:29:38 +0000

This Vegan Pecan Blondie recipe makes a dense, moist and chewy vegan bar due to its use of flax meal, coconut oil and brown rice syrup. Rolled oats, vanilla and pecans enhance the caramel notes. Use refined coconut oil if you want an overall balanced flavor or unrefined coconut oil if you want a slight coconut flavor that will tend to enhance the flavor more overall. {loadposition share}

This Vegan Pecan Blondie recipe makes a dense, moist and chewy vegan bar due to its use of flax meal, coconut oil and brown rice syrup. Rolled oats, vanilla and pecans enhance the caramel notes. Use refined coconut oil if you want an overall balanced flavor or unrefined coconut oil if you want a slight coconut flavor that will tend to enhance the flavor more overall.

Find more Pecan recipes on Veganbaking.net

Vegan Pecan Blondie Recipe

¼ cup non-dairy milk
2 Tablespoons golden flax meal
1 teaspoon apple cider vinegar

2/3 cup unrefined coconut oil
1/3 cup brown rice syrup
¾ cup sugar
1 teaspoon vanilla extract
¾ teaspoon salt

1 ½ cups whole wheat flour
1 cup rolled oats

½ cup pecans, chopped
½ cup semi-sweet chocolate chips (optional)

1) Prepare your baking dish and egg replacer mixture

Preheat your oven to 350F (177C). Line an 8 x 8 inch baking dish with parchment paper. In a small bowl, mix the non-dairy milk, golden flax meal and apple cider vinegar with a fork and let it sit for about 10 minutes so the mixture thickens. Set aside.

2) Mix together the flavor building ingredients

In a medium mixing bowl, add the coconut oil, brown rice syrup, sugar, vanilla extract, salt and the flax meal and non-dairy milk mixture and mix until smooth.

3) Whisk together the flour and oats

In another medium mixing bowl, whisk together the flour and rolled oats.

4) Build the dough and bake the vegan blondies to perfection

Add the first half of the dry ingredients to the bowl containing the wet ingredients and mix thoroughly with a mixer for about one minute. Add the pecans, chocolate chips if using, remaining dry ingredients and hand mix with a spoon. Transfer the dough to the prepared pan and press it into shape. Bake for 40 minutes. Set on a rack to cool. When cooled, remove from baking pan and slice into desired squares. It's normal for the center to slightly depress after baking. Store in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 6 months. This recipe makes one 8 x 8 inch baking dish of Vegan Pecan Blondies.

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Vegan Peanut Butter Bars

Fri, 29 Feb 2008 06:20:42 +0000

This Vegan Peanut Butter Bar recipe makes perfect vegan energy bars for sporting events, a nutritious snack for people on the go or simply just dessert. Peanut butter and chocolate is such a delectable flavor combination it may be banned in some countries. Add maple syrup and brown rice syrup to enhance chewiness and provide a complex sweetness profile and you had just better be careful walking around with these bars.

Vegan Peanut Butter Bar Recipe

1 ½ cups unsalted natural peanut butter
½ cup maple syrup
½ cup brown rice syrup
½ teaspoon salt
½ cup soy flour
1 cup rolled oats
1 cup chocolate chips

1) Mix all of the ingredients

Preheat your oven to 350F (177C). Hand mix peanut butter, syrups and salt in a large bowl for one minute with a spoon. Add the rest of the ingredients and mix well.

2) Bake the vegan bars to perfection, cool and slice into squares

Spread mixture on a lightly oiled 9 x 13 inch baking dish and bake for 15 minutes or until golden brown. Allow to cool and cut into bars. Store in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 6 months. This recipe makes one 9 x 13 inch baking dish of Vegan Peanut Butter Bars.

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Vegan Cashew Crunch Bars | Gluten-free

Fri, 29 Feb 2008 06:14:15 +0000

This Vegan Cashew Crunch Bar recipe makes perfect vegan energy bars for sporting events, a nutritious snack for people on the go simply just dessert. These gluten-free bars offer a satisfying crunch as well as a nice chewy texture thanks to a cashew butter base which is sweetened with maple syrup and brown rice syrup, then studded with everything from hemp seeds to millet to crushed cacao nibs.
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This Vegan Cashew Crunch Bar recipe makes perfect vegan energy bars for sporting events, a nutritious snack for people on the go simply just dessert. These gluten-free bars offer a satisfying crunch as well as a nice chewy texture thanks to a cashew butter base which is sweetened with maple syrup and brown rice syrup, then studded with everything from hemp seeds to millet to crushed cacao nibs.

Find more Gluten-free recipes on Veganbaking.net

Vegan Cashew Crunch Bar Recipe

1 ½ cups cashew butter
½ cup maple syrup
½ cup brown rice syrup
¼ cup hemp seeds, toasted
½ cup millet, toasted
½ cup sunflower seeds, toasted
½ cup crushed cacao nibs
¾ cup walnuts or pecans, toasted

1) Toast the nuts and seeds

Preheat your oven to 350F (177C). All nuts and seeds, such as the hemp seeds, millet, sunflower seeds and walnuts or pecans should be toasted in separate batches because they'll toast at slightly different rates. To toast them, place them in a frying pan on medium heat, shaking the pan back and forth about once per minute, for roughly 5 minutes, or until you can smell them toasting.

2) Build the dough and bake the vegan bars to perfection

Hand mix the cashew butter, maple syrup and brown rice syrup in a large bowl for one minute with a spoon. Add the rest of the ingredients and mix well. Spread the mixture on a lightly oiled 9 x 13 inch baking dish and bake for 15 minutes or until golden brown. Allow to cool and cut into bars. Store in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 6 months. This recipe makes one 9 x 13 inch tray of Vegan Cashew Crunch Bars.

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Vegan Chocolate Dream Brownies

Fri, 29 Feb 2008 06:13:05 +0000

This Vegan Chocolate Dream Brownie recipe is fudgy, dense and chewy; three things that you absolutely must have in order to achieve vegan brownie nirvana. They feature arrowroot flour and brown rice syrup to aid in their chewiness. Margarine adds a welcome buttery flavor and vanilla extract ties it all together.
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This Vegan Chocolate Dream Brownie recipe is fudgy, dense and chewy; three things that you absolutely must have in order to achieve vegan brownie nirvana. They feature arrowroot flour and brown rice syrup to aid in their chewiness. Margarine adds a welcome buttery flavor and vanilla extract ties it all together.

Find more Chocolate recipes on Veganbaking.net

Vegan Chocolate Dream Brownie Recipe

¾ cup, 1 Tablespoon all-purpose flour

4 oz 99% unsweetened baking chocolate
5 Tablespoons Regular Vegan Butter or margarine

¼ cup arrowroot or tapioca flour
¼ cup non-dairy milk

1 cup, 1 Tablespoon sugar
2 Tablespoons brown rice syrup
1 teaspoon vanilla extract
¼ teaspoon salt

½ cup chopped walnuts

1) Prepare your baking sheet and all-purpose flour

Preheat your oven to 350F (177C). Line an 8 x 8 inch baking pan with wax paper. Place the all-purpose flour in a large mixing bowl and set aside.

2) Prepare the chocolate

Break the chocolate into 1 inch pieces. Add the chocolate and the margarine to a medium saucepan. Whisk constantly on low heat until well melted and transfer to a large mixing bowl.

3) Whisk the starch and non-dairy milk

In a medium bowl, whisk the arrowrroot or tapioca flour and non-dairy milk into a creamy consistency. Set aside.

4) Mix in the flavor building ingredients

In the large mixing bowl from step 3, add the sugar, brown rice syrup, vanilla extract, salt and the arrowroot or tapioca flour non-dairy milk mixture. Mix for about 5 minutes. It's normal for he mixture to get extremely gummy and put a little strain on your mixer.

5) Build the dough

Add half of the all-purpose flour to the mixing bowl and mix it in with a spoon. Add the walnuts, remaining flour and hand mix with a spoon. At this point the batter will be so thick you'll have to use your hands to mix it. Once the batter is fully mixed, place the batter into the prepared pan and push it into formation.

6) Bake the vegan brownies to perfection

Bake for 30 minutes. Set on a rack to cool. When cooled, remove from baking pan and slice with a pizza slicer into desired squares. Please note that it's normal for the center to cave in a little. Store in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 6 months. This recipe makes one 8 x 8 inch tray of Vegan Chocolate Dream Brownies.

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Vegan Choctacular Chocolate Brownies

Fri, 29 Feb 2008 06:11:40 +0000

This Vegan Choc-tacular Brownie recipe utilizes coconut oil to make them dense and rich, arrowroot flour and brown rice syrup for a dense chew factor and vanilla extract for delicious unification. Use unrefined coconut oil instead of refined coconut oil if you're interested in imparting a subtle coconut flavor in these vegan brownies. {loadposition share}

This Vegan Choc-tacular Brownie recipe utilizes coconut oil to make them dense and rich, arrowroot flour and brown rice syrup for a dense chew factor and vanilla extract for delicious unification. Use unrefined coconut oil instead of refined coconut oil if you're interested in imparting a subtle coconut flavor in these vegan brownies.

Find more Chocolate recipes on Veganbaking.net

Vegan Choctacular Chocolate Brownie Recipe

¼ cup non-dairy milk
3 Tablespoons arrowroot or tapioca flour

2/3 cup coconut oil, refined
1/3 cup brown rice syrup
1 cup sugar
1 teaspoon vanilla extract
¾ teaspoon salt

2/3 cup cocoa powder
2/3 cup all purpose flour

Hand mix in ½ cup chopped walnuts if desired.

1) Prepare your baking dish

Preheat your oven to 350F (177C). Line an 8 x 8 inch baking dish with wax paper and set aside.

2) Whisk together the non-dairy milk mixture

In a small bowl, whisk together the non-dairy milk and arrowroot or tapioca flour until smooth and creamy.

3) Whisk the flavor building ingredients together over heat

Place coconut oil, brown rice syrup, sugar, vanilla extract, salt and non-dairy milk arrowroot or tapioca flour mixture in a medium saucepan. Whisk constantly on low heat for a few minutes until the mixture is well incorporated. Transfer the mixture to a large mixing bowl.

4) Combine the cocoa powder and flour

In another large mixing bowl, whisk together the cocoa powder and all-purpose flour.

5) Build the dough and press it into the baking dish

Add the first ½ cup of the dry ingredients from step 3 to the bowl containing the wet ingredients from step 2 and mix thoroughly with a mixer. Then add the walnuts, add the remaining flour and hand mix with a spoon until well mixed. Place the batter into the prepared pan and push it into formation.

6) Bake the vegan brownies to perfection

Bake for 40 minutes. Set on a rack to cool completely. When cooled, remove from baking pan and slice with a pizza slicer into desired squares. Please note that it's normal for the center to cave in a little. Store in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 6 months. This recipe makes one 8 x 8 inch tray of Vegan Choc-tacular Brownies.

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Vegan Pecan Walnut Baklava

Fri, 29 Feb 2008 06:01:36 +0000

This Vegan Pecan Walnut Baklava recipe is much easier to make than it looks. It features layers of phyllo dough coated with Vegan Butter, layered with chopped pecans, walnuts and spices then drizzled with sweet syrup. Below are recipes for two different types of syrups to use depending on the availability of ingredients in your area. {loadposition share}

This Vegan Pecan Walnut Baklava recipe is much easier to make than it looks. It features layers of phyllo dough coated with Vegan Butter, layered with chopped pecans, walnuts and spices then drizzled with sweet syrup. Below are recipes for two different types of syrups to use depending on the availability of ingredients in your area.

Find more Easy recipes on Veganbaking.net

Vegan Pecan Walnut Baklava Recipe

30 sheets whole wheat phyllo dough
½ cup Vegan Butter or margarine, melted

½ cup walnuts
½ cup pecans
¾ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves

Syrup mixture (see below)

1) Process or chop your nuts

Preheat oven to 350F (177C). Place the pecans, walnuts, cinnamon nutmeg and cloves in a food processor or blender and process until the nuts are ground into a powdery consistency. This is important because big nut pieces will prevent some of the phyllo dough layers from sticking together, making the baklava fall apart in your fingers.

2) Grease your baking dish and prepare your phyllo dough

Melt the Vegan Butter in a small bowl. Lightly grease a 9 x 13 inch baking dish and set aside. Take 18 sheets of phyllo dough, cut them to 9 x 13 inches with a knife and cover with a damp towel to prevent them from drying out.

3) Layer your phyllo dough

Place one layer of phyllo dough in the baking dish. Using a pastry brush, lightly coat the phyllo dough with Vegan Butter. If you don't have a pastry brush, this can be done with your fingers. Repeat this so that there’s 10 layers of phyllo dough, with margarine after each layer. It is important that the phyllo layers are thoroughly covered with margarine or the baklava will be dry and not chewy.

4) Add a layer of nuts

After the 10 layers of phyllo dough, add a ½ cup of the nut mixture evenly to the top.

5) Repeat the layering steps to build the baklava

Repeat steps 3 and 4, then step 3 again.

6) Cut the baklava

Using a sharp knife, cut the baklava evenly spaced 2 times lengthwise and 3 times widthwise. Then cut each piece across diagonally. Lightly sprinkle a light layer of remaining nut mixture on top if desired.

7) Bake to perfection and prepare your Vegan Baklava Syrup

Bake at 350F (177C) for 20 minutes, then reduce heat to 300F (149C) and bake an additional 20 minutes. While the baklava is baking, prepare the Vegan Baklava Syrup below.

8) Pour the syrup over the baklava and allow to cool

After removing the baklava from the oven, immediately pour syrup mixture over it and let cool completely.
Optional: place three pecans and three walnuts in a food processor or blender and process into a flour-like consistency. Sprinkle a light layer of this nut powder on top of the baklava.

Vegan Baklava Syrup 1

1 cup agave syrup
3 Tablespoons maple syrup
3 Tablespoon brown rice syrup

Whisk agave syrup, maple syrup and brown rice syrup in a small bowl and set aside.

Vegan Baklava Syrup 2

1 cup sugar
3 Tablespoons maple syrup
2 Tablespoons water
1 teaspoon arrowroot powder
1 teaspoon lemon juice
1 teaspoon vanilla extract

Add the sugar, maple syrup, water, arrowroot powder and lemon juice to a medium sauce pan. Bring to a boil, reduce heat and simmer until thickened. Whisk vanilla extract into the mixture and set aside. Store in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 6 months. This recipe makes one 9 x 13 inch tray of Vegan Pecan Walnut Baklava.

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