Yah know those 6 baked donuts I made last post? Unicorn rainbow frosted donuts, does that ring a bell? Well don’t let that give you the impression that I can bake. Baking makings me nervous as hell. Making desserts in general does but at least with “no bake” I have a little confidence that things may work out. The last dessert on this list came out a little soft but I have suggestions on how work with that. I think the cookie dough bars are my fav.
Vegan Chocolate Covered Cookie Dough Bars (Gluten Free)
Do these look addicting? DUDE… dude. These are insannnnnnnnnnne. And super easy to make. I did follow a recipe so hats off to me for following through. The recipe said to use almond flour so I opened up the wallet to do that. Worth it. I wonder if you could make this with all purpose flour. Anyone know?
This recipe is half the size of the original. This recipe was inspired by Fooduzzi.
3/4 cup almond flour (76 grams), 3 TB coconut flour (28 grams), 6 TB maple syrup, 2 TB coconut oil (30 grams), 6 TB cocoa powder (70 grams), dash salt, 6 TB chocolate chips (70 grams)+ (chocolate topping) 1/2 cup chocolate chips (112 grams), 2 ts coconut oil (10 grams)
- Mix all dry ingredients (almond/coconut flour + salt) then mix maple syrup & coconut oil. Mix wet and try together. I used a wooden spoon to combine everything.
- Mix in chocolate chips
- Put the cookie dough into a small pan. Fridge for an hour or freeze for 20 minutes.
- Make chocolate topping. Microwave chocolate chips with coconut oil in bursts of 15 seconds til melted. Pour on cookie dough and fridge or freeze til the topping is solid then cut into pieces. ENJOY
Vegan Brownies (Gluten Free)
These were stupid easy to put together. But I will admit that I wasn’t 100% sure how much “1 cup of dates” is. The original recipe didn’t say how many grams so I think I went a little light on the date. I did have some dry ingredients leftover. I incorporated as much as I could. No biggie.
This is half the size of the original recipe. This recipe was inspired by LoveHealthOK.
1 cups dates (150 grams, might need a little more), 1/2 cup almond flour (48 grams), 3 TB cocoa powder (15 grams)
- Process pitted dates in the food processor til they form a date ball
- Mix almond flour and cocoa powder together. Knead date with the dry ingredients.
- Push brownie dough into a small container. (mine didn’t fit the whole container)
- Fridge for a little bit then cut into pieces. ENJOY
Vegan Almond Butter Cream Bars (Gluten Free)
This is the lightest, creamiest dessert ever. They did come out a bit soft. There’s a couple ways around that. The easiest thing would be to freeze these. You could use 100% coconut cream by ensuring no liquid gets added to the mix. Chill the coconut can ahead of time so that you can separate the cream from the liquid. You can use sweetener that’s less watery than maple syrup. Thick agave, rice syrup or powdered sugar would be good options. Adding coconut oil would work magic. More nut butter would thicken this up nicely. Plus more nut butter would enhance the light flavor!
When making the crust I found that 8 dates wasn’t enough to make the oats stick together so I added 1 TB agave. That worked perfectly. This recipe was inspire by The Pretty Bee.
Crust: 8 dates (126 grams), 3/4 cup oatmeal (80 grams), 1 TB agave (optional)
Filling: Can of coconut cream (trader joes) OR 2 coconut milk cans worth of cream only, 2 TB maple syrup (or thicker options suggested above), 6 TB almond butter or any nut (Feel free to use more!)
Chocolate topping: 1/3 cup chocolate chips (70 grams)
- Process dates and oatmeal in food processor til mixture is sticky. Add agave if mixture is a little dry.
- Press crust into small container. Put in fridge.
- Blend filling up and pour over crust. Put in fridge overnight or freezer for a few hours.
- Once filling is solid slice into bars and top with melted chocolate chips. To melt chips microwave in short 15 second bursts until smooth. Store in fridge or freezer depending how soft your filling is. ENJOY