No Bake Cookie Bars
Low fat, whole food vegan cookie bar recipe Course Dessert Prep Time5 minutes Servings INGREDIENTS
INSTRUCTIONSIn a high speed blender add chickpeas, vanilla, 8 dates, and water, blend until smooth. In a bowl mix together dry ingredients. Add maple syrup and chickpea date paste. Press into a parchment lined 8" sq pan. Cut into 1" square bites once chilled. Delicious paired with raspberry or cacao nibs
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Pumpkin Cake with Cashew Glaze
A dense lightly spiced cake. A guilt free dessert or healthy breakfast. Low Fat, Vegan Prep Time 10 minutes Cook Time 60 minutes Passive Time 60 minutes Servings 12 INGREDIENTS Pumpkin Cake
Cashew Glaze
INSTRUCTIONS Pumpkin Cake Combine all the ingredients, do not over mix. Bake @ 350 F for 60 minutes in a parchment lined 4x8 loaf pan. Cake is done once a toothpick comes clean when inserted. Let cool. Once cake is room temperature slice into one inch thick slices. Lay face up in a pan. Cashew Glaze Combine all the ingredients and blend until smooth and creamy. Spoon onto cake slices. Top with date slivers and a dusting of cinnamon powder. Let chill in refrigerator until set. Vanilla Cashew Icecream Bars
Homemade vegan frozen treats Prep Time 15 Minutes Servings 8 INGREDIENTS
Combine all the ingredients and blend on high until smooth. Pour mixture in a bowl and whip with an electric beater on high speed until fluffy (approx. 5 minutes). Pour into a parchment lined 4x8 loaf pan. Freeze until firm. Melt chocolate chips and spoon on top of frozen mixture. Slice into 2” square piece. For a dash of colour I sprinkled dried peony petals from my summer garden. Store in an airtight container in the freezer. Enjoy! Almond Chocolate Tart
Prep Time 10 Minutes Passive Time 1 Hour Servings INGREDIENTS Crust
Chocolate Filling Topping
INSTRUCTIONS Crust
Chocolate Filling
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