chubbyvegans:

[Image: A stack of brown and tan coconut bars, stacked on a wooden surface.]
hail-s3itan:

Magical Coconut Bars
Ingredients:
1 can light coconut milk*
2/3 cup coconut sugar*
2 cups vegan graham cracker crumbs*
6 tbsp (65g) coconut oil*
3 tbsp maple syrup
3/4 cup dairy-free chocolate chips (I used Enjoy Life mini)
1 cup unsweetened shredded coconut
3/4 cup pecans, chopped
pinch of flaked sea salt, for garnish (optional)
1. Prepare condensed coconut milk: Preheat oven to 350F and line a 9-inch square pan with two pieces of parchment paper (one going each way). Add entire can of coconut milk into a medium-sized pot, and whisk in the coconut sugar. Increase heat to medium and bring to a low simmer. Watch closely as it can boil over very quickly! Simmer on low-medium heat for about 12-14 minutes, whisking occasionally, until the mixture thickens slightly. If film develops on the top as it condenses, just whisk it back into the mixture. Remove from heat to cool while you prepare the crust.
2. Prepare graham cracker crust: In a pot, soften coconut oil over low heat until mostly melted. Add to a mixing bowl along with graham cracker crumbs and maple syrup. Stir very well until thoroughly combined. Spoon graham mixture into prepared pan. Starting at the centre of the pan, press the graham cracker crumbs as firmly as you can, moving outward from the centre. The harder you press the crumbs into the pan, the better the bars will hold together. I used a pastry roller at the end to really pack it all in and I had no problems with crumbling when I sliced the bars.
3. Assemble: Pour warm condensed milk over the graham crust. Now, sprinkle on the chocolate chips, followed by the coconut, and finally the pecans, evenly over the condensed milk. Press the mixture down lightly with hands until the coconut milk soaks upward into each layer. Sprinkle with flaked sea salt (optional).
4. Bake in the oven, uncovered, for 27-31 minutes at 350F (I baked for 30 mins), until the edges are golden. Remove pan from oven and place on cooling rack for about 30 minutes. Now, transfer the pan to your freezer for 2 hours (quick-set method). Or chill the bars in the fridge for a minimum of 4 hours or overnight. When set, cut into squares (thaw at room temp first if removing from freezer). Bars can be wrapped up and left on the counter, or in the fridge or freezer.
Substitution notes: 1) You can use full-fat coconut milk instead of light. 2) Coconut sugar can be subbed for any granulated sugar (Sucanat, natural cane sugar, brown sugar, etc). 3) Two cups of graham cracker crumbs produced a fairly thick crust (see photo). You can probably reduce the amount to 1.5 cups if you want a thinner crust. 4) You can probably sub non-dairy butter for coconut oil. 5) I purchased my graham cracker crumbs from Bulk Barn.
I know some of you are probably wondering about a gluten-free version too. You could try using gluten-free graham crackers and processing those in the processor/blender or you might be able to make an almond flour crust. Thoughts? If anyone tries a GF version please leave a note in the comments!

chubbyvegans:

[Image: A stack of brown and tan coconut bars, stacked on a wooden surface.]

hail-s3itan:

Magical Coconut Bars

Ingredients:

  • 1 can light coconut milk*
  • 2/3 cup coconut sugar*
  • 2 cups vegan graham cracker crumbs*
  • 6 tbsp (65g) coconut oil*
  • 3 tbsp maple syrup
  • 3/4 cup dairy-free chocolate chips (I used Enjoy Life mini)
  • 1 cup unsweetened shredded coconut
  • 3/4 cup pecans, chopped
  • pinch of flaked sea salt, for garnish (optional)

1. Prepare condensed coconut milk: Preheat oven to 350F and line a 9-inch square pan with two pieces of parchment paper (one going each way). Add entire can of coconut milk into a medium-sized pot, and whisk in the coconut sugar. Increase heat to medium and bring to a low simmer. Watch closely as it can boil over very quickly! Simmer on low-medium heat for about 12-14 minutes, whisking occasionally, until the mixture thickens slightly. If film develops on the top as it condenses, just whisk it back into the mixture. Remove from heat to cool while you prepare the crust.

2. Prepare graham cracker crust: In a pot, soften coconut oil over low heat until mostly melted. Add to a mixing bowl along with graham cracker crumbs and maple syrup. Stir very well until thoroughly combined. Spoon graham mixture into prepared pan. Starting at the centre of the pan, press the graham cracker crumbs as firmly as you can, moving outward from the centre. The harder you press the crumbs into the pan, the better the bars will hold together. I used a pastry roller at the end to really pack it all in and I had no problems with crumbling when I sliced the bars.

3. Assemble: Pour warm condensed milk over the graham crust. Now, sprinkle on the chocolate chips, followed by the coconut, and finally the pecans, evenly over the condensed milk. Press the mixture down lightly with hands until the coconut milk soaks upward into each layer. Sprinkle with flaked sea salt (optional).

4. Bake in the oven, uncovered, for 27-31 minutes at 350F (I baked for 30 mins), until the edges are golden. Remove pan from oven and place on cooling rack for about 30 minutes. Now, transfer the pan to your freezer for 2 hours (quick-set method). Or chill the bars in the fridge for a minimum of 4 hours or overnight. When set, cut into squares (thaw at room temp first if removing from freezer). Bars can be wrapped up and left on the counter, or in the fridge or freezer.

Substitution notes: 1) You can use full-fat coconut milk instead of light. 2) Coconut sugar can be subbed for any granulated sugar (Sucanat, natural cane sugar, brown sugar, etc). 3) Two cups of graham cracker crumbs produced a fairly thick crust (see photo). You can probably reduce the amount to 1.5 cups if you want a thinner crust. 4) You can probably sub non-dairy butter for coconut oil. 5) I purchased my graham cracker crumbs from Bulk Barn.

I know some of you are probably wondering about a gluten-free version too. You could try using gluten-free graham crackers and processing those in the processor/blender or you might be able to make an almond flour crust. Thoughts? If anyone tries a GF version please leave a note in the comments!

(via silentvesper)



food52:

Frankenstorm is coming. We are officially in hoarding mode, and we are not ashamed. Forget the Spam, the Saltines, the crackers and the peanut butter; here are 10 recipes to make-ahead, to whip up from your pantry, and, if needed, to dine on when the power’s out.  
Read More: 10 Recipes for Before, During, and After the Frankenstorm on Food52

food52:

Frankenstorm is coming. We are officially in hoarding mode, and we are not ashamed. Forget the Spam, the Saltines, the crackers and the peanut butter; here are 10 recipes to make-ahead, to whip up from your pantry, and, if needed, to dine on when the power’s out.  

Read More: 10 Recipes for Before, During, and After the Frankenstorm on Food52

(via glossylalia)


seejadeblog:

For our Halloween party I made these olive poppers. They were the best things I’ve ever made. Ever. Like, forever ever. It’s a large green olive stuffed with homemade pimento cheese and wrapped in cheese pasty. Bake for 20 minutes on 350. If you need a crowd pleaser appetizer you have to make these. Just make sure you don’t make them too far in advance or you will lose a few, or 7, to snacking while you cook.

seejadeblog:

For our Halloween party I made these olive poppers. They were the best things I’ve ever made. Ever. Like, forever ever. It’s a large green olive stuffed with homemade pimento cheese and wrapped in cheese pasty. Bake for 20 minutes on 350. If you need a crowd pleaser appetizer you have to make these. Just make sure you don’t make them too far in advance or you will lose a few, or 7, to snacking while you cook.


the-hurricane-k-reigns-here:

posebypose:

1healthyhappyfitnessblog:

“Nutella” Chip Oatmeal Cookies: [eggless, low sugar, GF, vegan]
(makes ~21 cookies) 6 tbs Almond Milk (unsweetened) 20g (3 tbs) Ground Flaxseed 28g (2 tbs) Coconut Oil 128g (1/2 cup) Raw Almond Butter* 21g (1 tbs) Molasses 1 tsp Butter Extract 180g (3/4 cup + 3 tbs) Granulated Erythritol 144g (1.5 cups) Rolled Oats (old fashioned, gluten free if you like) 50g (5 tbs) Brown Rice Flour 1/2 tsp Baking Powder 1/2 tsp Baking Soda 1/4tsp Salt 1 cup Homemade “Nutella” Chocolate Chips, cold from the fridge
*Use hazelnut butter if you want more hazelnut flavor, I’m definitely doing this next time!
Directions: 1. Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper, set aside. 2. In a small microwave-safe bowl, microwave the almond milk until hot (I microwaved for 30 seconds). Stir in the flax and set aside to gel up. 3. In your largest microwave-safe bowl, microwave the coconut oil and almond butter until melted (I microwaved for 30 seconds). Stir in the molasses, then the butter extract. Stir in the erythritol. 4. In a medium-sized bowl, stir together the oats, rice flour, baking powder, baking soda and salt. Pour this over the wet ingredients and fold. Carefully fold in the nutella chips. Using a cookie scoop, scoop dough onto the prepared pan about 2-3 inches apart. Flatten each cookie slightly with piece of parchment paper and bake for 10-13 minutes, or until edges have browned slightly. Carefully transfer the parchment paper onto a cooling rack (the cookies will be very soft right now) and let cool.

Unfunfunfunf making when I get home

bring it on

the-hurricane-k-reigns-here:

posebypose:

1healthyhappyfitnessblog:

“Nutella” Chip Oatmeal Cookies: [eggless, low sugar, GF, vegan]

(makes ~21 cookies)
6 tbs Almond Milk (unsweetened)
20g (3 tbs) Ground Flaxseed
28g (2 tbs) Coconut Oil
128g (1/2 cup) Raw Almond Butter*
21g (1 tbs) Molasses
1 tsp Butter Extract
180g (3/4 cup + 3 tbs) Granulated Erythritol
144g (1.5 cups) Rolled Oats (old fashioned, gluten free if you like)
50g (5 tbs) Brown Rice Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4tsp Salt
1 cup Homemade “Nutella” Chocolate Chips, cold from the fridge

*Use hazelnut butter if you want more hazelnut flavor, I’m definitely doing this next time!

Directions:
1. Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper, set aside.
2. In a small microwave-safe bowl, microwave the almond milk until hot (I microwaved for 30 seconds). Stir in the flax and set aside to gel up.
3. In your largest microwave-safe bowl, microwave the coconut oil and almond butter until melted (I microwaved for 30 seconds). Stir in the molasses, then the butter extract. Stir in the erythritol.
4. In a medium-sized bowl, stir together the oats, rice flour, baking powder, baking soda and salt. Pour this over the wet ingredients and fold. Carefully fold in the nutella chips. Using a cookie scoop, scoop dough onto the prepared pan about 2-3 inches apart. Flatten each cookie slightly with piece of parchment paper and bake for 10-13 minutes, or until edges have browned slightly. Carefully transfer the parchment paper onto a cooling rack (the cookies will be very soft right now) and let cool.

Unfunfunfunf making when I get home

bring it on

(via hurricane-rising)


sarahbee-in-the-stacks:

noraleah:

Corn is as cheap as it gets right now. Here are a dozen ways to prepare it — though if you’re anything like my dad, straight off the cob will never get old.

relevant to my interests 

sarahbee-in-the-stacks:

noraleah:

Corn is as cheap as it gets right now. Here are a dozen ways to prepare it — though if you’re anything like my dad, straight off the cob will never get old.

relevant to my interests 

(via sarahbeecardiganqueen)



Gluten Free Sour Cream Chicken Enchiladas
I can vouch for the incredibleness of these!

Gluten Free Sour Cream Chicken Enchiladas

I can vouch for the incredibleness of these!


findvegan:

Healthy Vegan Banana Coconut Bread, perfectly fluffy and moist.

findvegan:

Healthy Vegan Banana Coconut Bread, perfectly fluffy and moist.

(via onlymakingmirrors)