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Black and White Cheesecake Bars

April 12, 2016 Print this page

Surprise! There’s no “cheese” in this cheesecake: it’s completely dairy-free (and vegan)! The crunchy crust paired with the creamy, slightly tangy filling is a perfect texture combination, and the swirls of chocolate throughout add a wonderful richness that nicely rounds out the dessert.

Inspired by this recipe

Ingredients

Prep Time 4 hr 15 min
Cooking Time 40 min
Total Time
Yield 12-16 bars

FOR THE CRUST:

1 cup of rolled oats, gluten-free if necessary

1 cup of nuts of choice (I recommend almonds or walnuts)

1/2 cup of cocoa powder

Generous pinch of salt

2 tablespoons of unrefined cane sugar

1 tablespoon of maple syrup

1/4 cup + 1 tablespoon of vegetable oil or coconut oil, melted

1 teaspoon of vanilla extract

FOR THE FILLING:

1 cup of raw cashews, soaked in water overnight

1 cup of coconut cream

2 tablespoons of arrowroot powder

1/3 cup of fresh lemon juice

Pinch of salt

1/4 cup of maple syrup

3 ounces of dark chocolate, melted

Directions

FOR THE CRUST:

Preheat the oven to 350 degrees and line an 8 x 8 square baking dish with parchment paper. Set aside.

In the bowl of a food processor, pulse together the oats, nuts, cocoa powder, salt, and sugar until coarse but well-combined, about 30 seconds to a minute. Pour in the maple syrup, oil, and vanilla, and pulse a few more times just to incorporate everything. Take a handful of the crust “dough” and see if it holds together when pinched: if it sticks, proceed. If not, add another teaspoon of oil at a time until it does.

Squish the crust into the prepared pan in a flat, even layer. Bake in the preheated over until hardened and beginning to slightly brown, about 20-25 minutes. Once baked, let cool while you make the filling.

FOR THE FILLING:

Put all of the ingredients (except the chocolate) in a high-speed blender and blend on high until completely creamy, about 2-3 minutes. Taste and adjust for sweetness and tangy-ness as necessary, adding more maple syrup or lemon juice if needed.

Pour out approximately 1/3 of the liquid ingredients into a bowl and add the melted chocolate. Stir to combine and set aside temporarily.

TO ASSEMBLE:

Once the crust is cool, add approximately half of the non-chocolate filling to the pan. Layer about half of the chocolate filling on top, then proceed with the other half of the non-chocolate filling and the other half of the chocolate filling on the very top. Using a duller knife or a few toothpicks, gently swirl the top to marble everything together. Don’t overdo it, or you’ll have a mess!

Bake for 20 minutes, or until the edges seem dry and almost start to change color. Remove from the oven and let cool for at least four hours (preferably overnight) before slicing and eating.


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Honey, Almond + Coffee Brownies

September 19, 2015 Print this page

Flourless chocolate cake is amazing, but flourless chocolate brownies may in fact be more amazing. Almond butter adds a lovely fudginess and keeps things moist while the coffee contributes a bit of crunch. Don’t skip the frosting–it really brings everything together!

Adapted from this recipe

Ingredients

Prep Time 15 min
Cooking Time 30 min
Total Time 45 min
Yield 16-20 big brownies

FOR THE BROWNIES:

1 jar of creamy roasted almond butter

2 large eggs, lightly beaten

1 tablespoon of vanilla extract

3/4 cup of honey

1 cup of cocoa powder

1/2 teaspoon of sea salt

1 teaspoon of baking soda

1/4 cup of ground coffee

1 cup of chocolate chips

FOR THE FROSTING:

2 ripe avocados

1/2 cup of cocoa powder

1 tablespoon of vanilla extract

1/2-2/3 cup of maple syrup or honey

6 ounces of dark chocolate, melted and cooled to room temperature

Pinch of salt

Sprinkles, optional

Directions

Preheat the oven to 325 degrees. Line a 9 x 13 glass baking dish with parchment paper and lightly grease with coconut oil. Set aside.

In a large bowl, stir together the almond butter and the beaten eggs until well-incorporated, then fold in the honey and vanilla with a spatula. Pour in the cocoa powder, sea salt, and baking soda, and keep folding until no clumps of dry ingredients remain. Add the coffee grounds and chocolate chips and fold a few times just to incorporate.

Scoop the batter into the prepared baking dish and bake until a toothpick comes out clean in the center, about 30-35 minutes. Let cool completely (or better yet, refrigerate overnight or for at least 4 hours) in the pan.

To make the frosting, combine the avocados, cocoa powder, vanilla extract, maple syrup or honey, melted dark chocolate, and pinch of salt in the food processor. Blend until completely creamy and no blobs of avocado remain. Taste and add more cocoa powder, sweetener, or salt as necessary.

Once the brownies are cool, frost them with the prepared frosting. Slice into bars and top with sprinkles, if you’d like. (If you want a healthier option than the store-bought ones, try my homemade sprinkles!) Serve immediately, or store in an airtight container for up to 3 days.


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White Chocolate Bars

February 11, 2015 Print this page

OK, so these are basically brownies without dark chocolate…so they aren’t exactly brownies anymore, but they’re similar, you know? Anyway, all you need to know is that these are delicious and a unique twist on a classic dessert, and you need to make them.

Adapted from Edible Perspective, one of my favorite blogs ever!

Ingredients

Prep Time 15 min
Cooking Time 35 min
Total Time 50 min
Yield 12-16 bars

3 tablespoons of ground flaxseed meal

1/4 cup + 2 tablespoons of water

2/3 cup of organic cane sugar

1 cup of almond flour, finely ground

1 1/2 cups + 1 tablespoon of gluten-free oat flour

1/4 teaspoon of baking soda

1/2 teaspoon of salt

1/2 cup + 2 tablespoons of coconut oil (preferably refined)

4.2 ounces of white chocolate (I used this bar, which is vegan, but use whatever you’d like), chopped finely

1 tablespoon of vanilla extract

Directions

Preheat the oven to 325 degrees. Line an 8 x 8 inch baking sheet with parchment paper and grease it well with coconut oil. Set aside.

In a small bowl, combine the flaxseed meal with the water. Set aside for 10-15 minutes to thicken into a nice gel.

In the bowl of a food processor, coffee grinder, or flour bin on a Vitamix, crush the sugar until a fine powder is formed.

Sift together the almond flour, oat flour, baking soda, and salt into a medium-sized bowl. Stir together until well-combined.

In a microwave-safe bowl or a double boiler, melt together the coconut oil and white chocolate until homogeneous. Pour into a large bowl and add the ground sugar and vanilla, then fold with a spatula to combine. Add the flaxseed and water mixture, stir a few times, then add the dry ingredients.

Scoop the batter into the prepared baking pan and use a spatula to spread it out so the top is even. Bake in the preheated oven until the edges have risen and the bars feel firm to the touch, about 35 to 40 minutes.

Let cool at room temperature for 15 minutes, then transfer to the fridge and let cool for at least another hour until firm. Flip onto a cutting board, slice, and serve. Store in an airtight container in the fridge for up to 4 days, or freeze for later consumption.


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Almond Joy Brownies

November 11, 2014 Print this page

Brownies are delicious…but wait and see what happens when you top them with a sweet shredded coconut mixture, almonds, and a dark chocolate drizzle. Amazingness happens, that’s what.

Ingredients

Prep Time 2 hr
Cooking Time 30 min
Total Time 2 hr 30 min
Yield 16 brownies

FOR THE BROWNIE (recipe adapted from here):

3.5 ounces of dark chocolate chips

1/4 cup of unsweetened almond milk

3 tablespoons of coconut oil

1/2 cup of pumpkin puree

1/2 cup of maple syrup

1/4 cup of coconut flour, sifted

1/4 cup of tapioca flour

1/4 cup of cocoa powder

1/2 teaspoon of baking soda

A generous pinch of salt

FOR THE COCONUT LAYER (recipe adapted from here):

2 1/2 cups of unsweetened shredded coconut

2 tablespoons of coconut oil

1/4 cup of maple syrup

1/4 cup of full-fat coconut milk

1 teaspoon of vanilla extract

A pinch of cinnamon

A pinch of salt

TO FINISH:

16 dry-roasted, unsalted almonds

1 ounce of dark chocolate, melted

Directions

Preheat the oven to 350 degrees and line an 8 x 8-inch baking pan with parchment paper. Grease well with coconut oil and set aside.

In a small saucepan, combine 3.5 ounces of dark chocolate with the unsweetened almond milk and 3 tablespoons of coconut oil. Heat over medium-low, and once the chocolate just melts, take it off.

Pour it into the bowl of a stand mixer and add the pumpkin puree, 1/2 cup of maple syrup, coconut flour, tapioca flour, cocoa powder, baking soda, and a generous pinch of salt. Mix on low to combine, scraping down the bowl once or twice to make sure everything gets incorporated.

Using a spatula, spread the brownie batter into the prepared pan, then place in the preheated oven. Bake until a toothpick inserted in the brownies comes out clean, about 30 to 35 minutes.

Let cool at room temperature for 15 minutes, then transfer to the fridge to cool for 1 hour. Meanwhile, make the coconut layer.

In the bowl of a food processor, process 1 1/2 cups of shredded coconut with 2 tablespoons of coconut oil until the consistency of a thick paste, about 3 minutes. Next, add the coconut milk, vanilla, cinnamon, and a pinch of salt along with the remaining 1 cup of shredded coconut, and pulse several times to combine. If necessary, add more shredded coconut to thicken and more coconut milk to thin.

Once the brownies have finished cooling, remove them from the fridge and, using a combination of your hands and a spatula, spread the coconut layer on top. Top with the 16 almonds, placed in whatever positions you desire. Put the pan with the cooked brownies, coconut layer, and almonds in the freezer for 30 minutes to cool further and harden slightly.

After the 30 minutes have elapsed, drizzle the pan with the melted chocolate. Let harden in the fridge for 1 hour more before slicing and enjoying.

Store in an airtight container in the fridge for up to 3 days.


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Slutty Brownies

August 22, 2014 Print this page

Also known as B***h @$$ h0 brownies, in honor of my driving school teacher. It’s a long story. Anyway, these are amazing. Make them. Now.

Ingredients

Prep Time 1 hr, plus more for chilling
Cooking Time 30-35 minutes
Total Time 1 hr 30 min, plus more for chilling
Yield 9-16 brownies (depending on size)

1 recipe Chocolate Chip Cookies, leaving out the arrowroot powder and not baking

FOR THE OREO LAYER:

1/4 cup of coconut flour

1/4 cup of cocoa powder

1/4 cup of arrowroot powder

1/2 teaspoon of salt

1/2 teaspoon of baking soda

1/3 cup of coconut oil, softened

1/3 cup of maple syrup

1 tablespoon of vanilla extract

FOR THE FILLING:

1/3 cup of organic palm shortening

1/2 cup of organic confectioner’s sugar (or powdered coconut sugar)

1 teaspoon of vanilla extract

2 tablespoons of coconut flour

A pinch of salt

FOR THE BROWNIE (recipe adapted from here):

3.5 ounces of dark chocolate chips

1/4 cup of unsweetened almond milk

3 tablespoons of coconut oil

1/2 cup of pumpkin puree

1/2 cup of maple syrup

1/4 cup of coconut flour, sifted

1/4 cup of tapioca flour

1/4 cup of cocoa powder

1/2 teaspoon of baking soda

A generous pinch of salt

Directions

Preheat the oven to 350 degrees and line an 8 x 8-inch baking pan with parchment paper, then grease well with coconut oil.

Make the chocolate chip cookie dough, and don’t add the arrowroot powder! Squish the cookie dough into the bottom of the pan and use your hands to flatten it slightly. Place the pan in the fridge while you make the Oreo layer.

In the bowl of a stand mixer, combine the coconut flour with the cocoa powder, arrowroot powder, salt, and baking soda. Mix on low speed, then add the softened coconut oil, maple syrup, and vanilla extract. Once well-mixed (and resembling a dough), transfer to a piece of parchment paper or wax paper and top with another piece of the same material.

Using a rolling pin, roll the dough out until it is an 8 x 16-inch rectangle.

Using a sharp knife, cut the piece of dough in half to form two (approximately) 8 x 8-inch squares. Make sure you have at least two inches of space between the two pieces–you don’t want them to fuse together in the oven!

Transfer the bottom sheet of parchment paper with the dough on it to a baking sheet. Bake in the preheated oven until solid to the touch, about 15 minutes. Let cool COMPLETELY before using and DO NOT touch–the cookie squares will be very fragile!

Meanwhile, make the filling.

In the bowl of a stand mixer, combine the organic palm shortening with the organic confectioner’s sugar, vanilla extract, coconut flour, and a pinch of salt. Beat on high until light and fluffy, about 3 to 4 minutes.

Once the cookie squares are cool, take the baking pan with the cookie dough out of the fridge. Carefully lift one of the cookie squares up and place it atop the cookie dough (it should fit perfectly). Spread the filling atop this piece of cookie and place the other cookie on top, pressing very gently to squish the filling a bit.

Put everybody back in the fridge while you make the brownie!

In a small saucepan, combine the dark chocolate chips with the unsweetened almond milk and coconut oil. Heat over medium-low, and once the chocolate just melts, take it off.

Pour it into the bowl of a stand mixer and add the pumpkin puree (oh fall, you can’t come soon enough…), maple syrup, coconut flour, sifted, tapioca flour, cocoa powder, baking soda, and a generous pinch of salt. Mix on low to combine, scraping down the bowl once or twice to make sure everything gets incorporated.

Take the baking pan with the cookie dough/Oreos out of the fridge and scoop the brownie batter on top of it. Using a spatula, spread it out until relatively flat, then place in the preheated oven. Bake until a toothpick inserted in the brownies comes out clean, about 30 to 35 minutes.

Transfer immediately to the fridge and chill for at least two hours–preferably five or six. Then, using a sharp knife, slice into 9 giant, 12 medium-sized, or 16 small brownies.

Store in an airtight container in the fridge or at room temperature for up to three days. But they won’t last that long. Nope.


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