No-Bake Somoa Bars (Vegan, Paleo)

https://www.theconsciousplantkitchen.com/no-bake-samoa-bars/

 

INGREDIENTS:

Shortbread crust

• 1 cup Desiccated coconut

• 1 cup Almond flour

• 3 tablespoons Maple syrup - or agave syrup or coconut nectar or rice syrup

• 1/3 cup Coconut oil - melted

Caramel layer

• 1/3 cup Maple syrup - or agave syrup or coconut nectar or rice syrup

• 3 tablespoons Coconut oil - melted

• 1 1/4 cup Desiccated coconut

• 1/2 cup Peanut butter (use almond or sunbutter to keep  it paleo) - no added sugar, no added oil

Chocolate drizzle

• 3 oz Dark chocolate

• 1 teaspoon Coconut oil

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DIRECTIONS:

1. Cover a rectangle baking dish 9 inches x 5 inches, with parchment paper. Set aside.

2. In a medium size bowl, add the shortbread crust ingredients in this order: dessicated coconut, almond flour, maple syrup and melted coconut oil.

3. Stir with a spatula at first then squeeze with your hand to make sure all the ingredients come together and stick together. It can be slightly crumbly but that's ok. If it's very dry, add an extra tablespoon of coconut oil.

4. Press the shortbread crumble tightly onto the prepared baking dish.

5. Freeze 10 minutes while you are making the caramel layer.

6. In a small bowl, add fresh runny peanut butter, melted coconut oil, maple syrup and vanilla, Then, combine with a spatula until it forms a consistent, smooth caramel.

7. Stir in the shredded coconut.

8. Remove the baking dish from the freezer and spread the coconut caramel layer evenly on top.

9. Press firmly the coconut layer with the back of a spoon or spatula.

10. Return to the freezer for 10 minutes while you melt the chocolate.

11. Melt the dark chocolate with coconut oil, under 'bain marie' or in the microwave, by 30 seconds burst, stirring between to prevent the chocolate from burning.

12. Drizzle the melted chocolate all over the bar and return to the freezer 2 minutes to set the chocolate.

13. Remove the baking tray from the freezer, pull out the bar from the tray using the piece of parchment paper to lift out the bar.

14. Cut into 16 squares and enjoy!

 

Storage: Store the bars in an airtight box, in the fridge for up to 2 weeks or freeze for up to 3 months. Defrost each square individually at room temperature for 1 hour before eating. Can be eaten half frozen too.

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Ginger Snap Cookies (Paleo)

https://againstallgrain.com/2014/11/11/gluten-free-gingersnap-cookies/

 

INGREDIENTS:

• 1/4 cup honey (use light honey like clover or sub for maple syrup)

• 2 tbsps coconut sugar

• 2 tbsps grass-fed butter or ghee

• 1/4 tsp vanilla extract

• 1 cup cashew flour

• 1/4 cup arrowroot powder

• 1 tbsp coconut flour

• 2 tsps ground ginger

• 1/4 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/2 tsp baking soda

 

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DIRECTIONS:

1. Preheat oven to 350 degrees F.

2. Heat the honey in a saucepan over medium-high heat. Once it starts to bubble, reduce to low and simmer for 5 minutes, until it turns a dark amber color. Add the coconut sugar and continue to simmer for 2 minutes longer. Remove from heat and whisk in the butter and vanilla extract.

3. Combine the remaining ingredients in the bowl of a food processor. Process for 1 minute, until everything is very finely ground.

4. Pour in the melted ingredients and process again for 30 seconds, until a ball of dough forms.

5. Form the dough with your hands into a ball then roll it out to 1/4-inch thickness between 2 pieces of parchment paper. Use cookie cutters to cut shapes of the dough, then peel away the remaining dough.

6. Transfer the bottom sheet of parchment with the cookies to a baking sheet and bake for 8-10 minutes, until browned and crisp around the edges.

7. Cool completely on wire racks before eating.

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Apple Pie Bars (Vegan, Paleo)

https://www.paleorunningmomma.com/paleo-apple-pie-bars-vegan/

 

INGREDIENTS:

Crust/crumble:

• 3/4 cup smooth almond butter

• 1 tsp pure vanilla extract

• 1/4 cup pure maple syrup

• 3 Tbsp coconut oil

• 1 cup blanched almond flour

• 1/4 cup coconut flour

• 1/4 tsp baking soda

• 1/4 tsp salt

• 1 tsp cinnamon

Filling:

• 3 pink lady or other crisp tart sweet apples peeled and chopped (1/4 inch pieces)

• 1/3 cup water

• 2 tsp lemon juice

• 3 Tbsp coconut sugar

• 2 tsp cinnamon

• 1/2 tsp nutmeg

• 2 tsp tapioca or arrowroot starch

• 1/8 tsp fine grain sea salt

Optional caramel sauce, for topping**

• 2/3 cup coconut cream *

• 1/4 cup coconut sugar

• 1 tsp vanilla extract

• 1/8 tsp salt

 

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DIRECTIONS:

1. Preheat oven to 350 degrees and line an 8 x 8 square metal baking dish with parchment paper. 

Filling:

1. Combine the water, lemon juice and apples in a medium saucepan and bring to a boil over medium heat, apples should be somewhat softened.

2. In a separate bowl, combine the dry ingredients, then stir into the apple mixture until dissolved and mixture thickens. Remove from heat and set aside to cool a bit.

Crust/Crumble:

1. Whisk together the almond butter, maple syrup, vanilla, coconut oil until smooth. Stir in the almond flour, coconut flour, salt, cinnamon, and baking soda until a thick crumbly dough forms

2. Press 3/4 of the dough into the prepared baking dish lined with parchment paper, chill the remaining dough while you bake bottom crust 7 minutes, then remove from oven.

3. Spread the apple mixture over the partially baked crust, then drop or spoon the chilled crust mixture evenly over the top. Return to oven and continue to bake 25 minutes until top is golden brown.  Remove and allow to cool completely before cutting into squares.

Optional Caramel Sauce:

1. Combine the coconut cream and coconut sugar in a small saucepan over medium heat, bring to a boil. Once boiling, lower heat so the mixture is bubbling evenly and continue to cook and stir until reduced and thickened, about 10-15 mins. It should resemble dark caramel. Remove from heat and stir in the vanilla and salt. Allow to cool completely before serving.

 

Recipe Notes

*from one small can, full fat coconut milk may be used as well

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Chocolate Pudding Truffles (Vegan, Paleo)

https://www.feastingonfruit.com/chocolate-avocado-pudding-truffles/

 

 

INGREDIENTS

• 3 ripe avocados

• 3–4 tbsp maple syrup

• 1/4 cup nut/seed butter (SunButter used in this recipe)

• 1 tsp vanilla extract

• 1/2 cup cacao or cocoa powder

• 1/2 tsp salt

• 1/4 cup shelled pistachios

• 1/4 cup unsweetened shredded coconut

 

DIRECTIONS:

1. Scoop the avocados into a food processor

2. Add the maple syrup, nut/seed butter, and vanilla

3. Process until smooth. Let it go for a while, you don’t want any lumps of avocado.

4. Add the cacao powder & salt

5. Process until combined.

6. Freeze until firm enough to roll into balls (2-3 hours).

7. Blend or finely chop the pistachios and coconut together.

8. Roll the avocado chocolate mixture into balls.

9. Coat in the pistachio coconut mixture.

10. Enjoy! Keep in the refrigerator.

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Vegan Gluten-Free Black Bean Brownies

https://minimalistbaker.com/vegan-gluten-free-black-bean-brownies/

 

 

INGREDIENTS:

• 1 15-oz. can black beans (well rinsed and drained. 1 can yields ~ 1 3/4 cups)

• 2 large flax eggs (2 heaping Tbsp. Flaxseed meal + 6 Tbsp water as original recipe is written or sub chicken eggs with varied results if not vegan)

• 3 Tbsp coconut oil (melted or sub other oil of choice)

• 3/4 cup cocoa powder

• 1/4 tsp sea salt

• 1 tsp pure vanilla extract

• 1/2 heaping cup organic cane sugar or coconut sugar (slightly ground or pulsed in a food processor or coffee grinder for refined texture)

• 1 1/2 tsp baking powder

TOPPINGS optional

• Crushed walnuts

• Pecans

• Dairy-free semisweet chocolate chips

 

DIRECTIONS:

1. Preheat oven to 350 degrees F

2. Lightly grease a standard size muffin pan. Make sure you’ve rinsed and thoroughly drained your black beans at this point.

3. Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.

4. Add remaining ingredients (besides walnuts or other toppings) and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.

5. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.

6. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.

7. Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.

8. Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.

9. Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter.

10. Store in an airtight container for up to a few days. Refrigerate to keep longer.