Makes 12 large cookies I have been working with Brita from Food With Feeling making some vegan cookie recipes for her. She’d requested a thick and chewy oatmeal cookie. My first test attempt ended up being the exact opposite – very thin and crispy, thus …
Some nights you just need chocolate, right? For a while when I was gluten free I would get a craving for cake, but no one needs a whole cake for themselves all the time. I spent a while figuring out how to create this perfect …
We make a very similar treat to these vegan no-bake coconut chocolate bars as one of our regular vegan options at the bakery I bake at in Nashville – Baked on 8th. They are so delicious and never stay on the shelf for long! They’re great because they fit so many dietary restrictions (gluten free, dairy free, vegan!).
I often make these no-bake bars and keep them in my freezer for a nightly snack.
Servings: 9ish
Crust layer:
-1.5 cup gluten free rolled oats
-1/2 cup almond or coconut flour
-1/4 cup coconut oil, melted
-1/4 cup maple syrup
-Pinch of salt
Coconut layer:
-2 cup unsweetened coconut flakes
-1/2 cup coconut milk (full fat from can)
-1/4 cup coconut oil, melted
-1/4 cup maple syrup
-1/2 tsp almond extract (you can use vanilla extract if you’d like, but the almond extract is what gives it such a unique and awesome flavor!)
Chocolate layer:
-1/4 cup coconut oil, melted
-1/4 cup maple syrup
-1/4 cup special dark cocoa powder
1. Blitz the ingredients for the crust layer in a food processor and smooth out into bottom of a parchment lined 8×8 pan with some of the parchment hanging over the sides so you can pull it out of the pan later.
2. Do the same with the coconut layer and spread on top of crust layer.
3. Heat the coconut oil and maple syrup in the microwave for 45 seconds or on the stove until warmed. Stir in the cocoa powder until fully mixed and incorporated (may take about a minute or two of stirring/whisking to fully mix everything together). Pour over coconut layer.
4. Place in the fridge or freezer for 2-3 hours or until set. Pull out of the pan and cut into squares or strips. Store in the fridge or freezer in a sealed container.
We make this dish for Placemat meals all the time and it’s always a hit with the guests! This is pretty similar to all the “vegan queso” recipes you see out there – but I don’t like calling it queso. It doesn’t look, smell, or …