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Vegan Gluten-Free Dark Chocolate Cherry Breakfast Cookies
Okay folks, I am back from New York City, and I had some of the best food I have ever had. I ate at some amazing vegan restaurants, and may have over done it. If that is possible! I definitely need to get back on track though, with my normal, pretty healthy eating and smaller portions. My brother and I ate so much food in New York. So I decided to do some meal prep, because that is seriously the only way I can handle eating well. Once I get hungry, I get ravenous, and then I will literally eat anything (except meat, of course.) So, this is an idea I have been playing around with for a while, and wanted to make a breakfast cookie that was not only vegan, but gluten free and refined sugar free. I also really wanted a flavor that I felt was wintery. So I decided dark chocolate and cherries sounded like a delightful winter flavor.
So, here is the most delicious, super easy make ahead breakfast ever. You can make about a dozen cookies with this recipe, so you have 12 breakfasts taken care of, which is totally awesome. I am generally running around like an insane person in the morning, just trying to get a little coffee in my system before I speak to anyone. Make these on a lazy Sunday, and then you don’t have to worry about the morning for while! Also, these have been tested by 2 four year olds with a unanimous 2 thumbs up! So throw the kids out the door with a healthy breakfast as well!
I think these are a great idea for anytime of year, so feel free to substitute the chocolate and cherries for any kind of dried fruits and nuts! The possibilities are pretty endless here, so be creative! I will say though, that the dark chocolate and cherries are such an amazing combination, I recommend you try that combo at least once! My favorite part about these cookies, is that this is literally like eating an entire breakfast in an easy and portable package. There are bananas, oats and almond butter in them, creating a whole meal!
This recipe contains only 10 ingredients, is gluten free, vegan, the sweetener is mostly banana with a bit of agave, only requires one bowl and takes about 20-25 minutes to complete the entire thing. Has a nice amount of protein, and all the other things you need to get you going in the morning. They are light and fluffy, yet super filling. Portable, adorable, and I would say all around, the perfect breakfast. Please enjoy!
Dark Chocolate Cherry Breakfast Cookies (vegan and gluten free)
2016-12-07 11:41:23
Serves 12
These cookies are for breakfast! Oats, bananas, almond butter, with dried cherries and chocolate create an amazing portable breakfast!
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
- 2 Ripe bananas, mashed
- 2 2/3 C. Quick cooking oats,gluten free
- 1 tsp. Baking powder
- 1/2 tsp. Baking soda
- 1 tsp. Salt
- 1 tsp. Vanilla
- 1/2 C. Almond butter
- 2 Tbsp. Agave nectar
- 1/2 C. Dark chocolate chunks or chips, vegan
- 1/2 C. Dried Cherries, chopped if they are large
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, mashed the bananas really well.Set aside.
- In a food processor, add half of the oats, so 1 1/3 C. Process to a pretty fine flour consistency, this should happen pretty quickly.
- Add the oat flour you made, the rest of the oats that weren't processed, baking powder, baking soda and salt to the bowl with the mashed bananas. Mix together.
- Add the vanilla, almond butter and agave. Make sure everything is fully combined and mixed well.
- Stir in the chocolate and cherries.
- Form large balls, and place on a prepared baking sheet and press down a bit to make cookie shapes.
- Bake at 350 degrees for 14-16 minutes.
Notes
- The cookies won't spread, so you want to shape them how you want them to look.
- Want some extra goodness, add some a few scoops of flax or chia seeds!
- Store in the fridge for a week or two.
Rabbit and Wolves https://www.rabbitandwolves.com/
Vegan Thumbprint Cookies
Day 2 of my 12 days of vegan Christmas cookies, are my childhood favorites, thumbprint cookies. When a was a wee one, my mom used to bake thousands of Christmas cookies every year to hand out to friends. She would put them in festive tins, and give them to everyone! One of her classics were the jam thumbprint cookie. They were my favorite! She would fill them with different kinds of jam and it was my job to help press the cookies down with my thumb and fill them with jam. My favorite flavors were blackberry and raspberry! We would shake a beautiful flurry of powdered sugar on top, and there was nothing better! I wanted to take the time to show you all how to make a vegan version, so you can share with your loved ones.
This year I went with a blackberry jam, but you can use anything your heart desires! I added a bit more vanilla than I usually would to a cookie, because I love the combination of the vanilla with fruit jams and jellies! If you have list of cookies you want to make this holiday season, you should go ahead and add this to the list, and here is why. This recipe is 7 ingredients, one bowl, and I really just used a spoon to stir together. It is so easy, you really don’t even need a stand mixer or electric beaters. You can bust these out in about 20 minutes, total.
These cookies are so buttery, yet light and crispy. Totally the most perfect treat. I like to use no sugar added jam, the kind that just lets the sweetness of the fruit speak for its self. I think the jam that has a more mild sweetness pairs really well with the sweet dough. It cuts some of the richness! The dough is so easy to work with, you don’t even need to refrigerate the dough. You just pluck some of the perfect supple dough, and roll into balls. Press down with a thumb or spoon if you prefer. Fill with your favorite jam, and bake. I love to dust with sugar, but you can add nuts or chocolate, or whatever you want. This is where I like to get creative. Even if you aren’t a great chef, using an easy recipe like this affords you a little bit of room to explore!
Vegan Thumbprint Cookies
2016-11-29 04:28:54
Serves 12
Perfect buttery cookies filled with fruity goodness.
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
- 1 C. Vegan butter, I used Earth Balance(room temperature)
- 1/2 C. Powdered sugar
- 1 Tbsp. Almond milk
- 2 1/2 tsp. Vanilla
- 2 C. All purpose flour
- 1 tsp. Salt
- 1/2 C. Fruit jam
Instructions
- Preheat oven to 325.
- In a large mixing bowl, add the vegan butter and powdered sugar. Stir together.
- Add the almond milk, vanilla, flour and salt. Stir together until everything is combined evenly.
- Roll small balls of the dough and place on a prepared baking sheet.
- Press down in the center with your thumb or spoon. Fill the indentation with about 1/2-1 tsp of jam.
- Bake at 325 for 13-15 minutes.
- Let cool, then top with powdered sugar!
Notes
- If the dough is too crumbly, add a splash more almond milk.
- When you press your thumb in to make an indent, the dough will probably start to crack a bit on the sides. No need to worry, they will be perfect. If it bothers you, just press the sides back together.
Rabbit and Wolves https://www.rabbitandwolves.com/
Vegan Shepherd’s Pie
I try really hard when I have an idea, to do some research and make sure there are not already a bunch of recipes already available that are pretty much the same recipe as what I want to work on. I prefer to not find any, but if I do, I make sure it is in no way similar to the recipe I have written. That being said, this is the exception. I have seen many vegan shepherd’s pie recipes. There is a very important reason that I went ahead and I am posting this recipe anyways. This is THE BEST vegan shepherd’s pie EVER. I have had several different vegan shepherd’s pie, and none compare to this one.
There is a reason that this is the best, my husband has been lovingly developing this for years. He has tried a million different combinations, and has ultimately come up with something so totally addictive, I have a very hard time just having one serving. It is so comforting and hearty, this is the perfect cold weather dish. It will also feed a crowd, which is great for this time of year!
This bad boy has not just ale in it, but a nice splash of whiskey for the ultimate warmth and comfort. My husband likes to to add corn and carrot as the veggies, but also sometimes does a little leek depending on the year, so that is something to consider if you want. This recipe just has carrots and corn, and it was amazing! However, I am a sucker for leeks! This is a great make ahead recipe, as you can make the separate components and then put together in a baking dish and bake when ready! I get so busy, I love to have these casserole thrown into an oven options!
This is definitely the ultimate plant based comfort food to share with your family on one of these long cold nights! So easy, and ready to be baked when you are. I hope you guys enjoy!
Vegan Shepherd's Pie
2016-11-28 10:21:43
Serves 8
Warm meaty filling with a hint of beer and whiskey, topped with delicious mashed potatoes!
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Filling
- 2 Carrots (grated)
- 1/2 An Onion (grated)
- 1 Can of Corn
- 3 Cloves of Garlic (finely chopped)
- 1 Tbsp. Olive oil
- 1 Pkg. Veggie Beef, I used Gimme Lean
- 1 C. Textured Vegan Protein (TVP)
- 2 Tbsp. Tomato Paste
- 2 C. Vegetable Broth
- 1 Bottle Vegan ale, I used Yuengling
- 2 Tbsp. Vegan Whiskey
- 1 tsp. Thyme
- Salt and Pepper to taste
Potato Topping
- 6-8 Yukon Gold Potatoes ( depending on size)
- 1/3 C. Vegan butter, I used Earth Balance
- 3 Cloves of garlic (chopped)
For the Filling
- In a large pot, heat the olive oil, and add the carrot.
- Sweat the carrot for a few minutes then add the onion, corn and garlic.
- Cook for a few minutes, then add the veggie beef. Using a spoon or smasher, smash the veggie beef and start to brown.
- Add the TVP, tomato paste and vegetable broth to the pot. Stir together. The TVP will start to absorb the liquid.
- Add the ale and whiskey, then the thyme.
- Reduce down for about 15 minutes, the filling will thicken up. Add salt and pepper to taste.
- Set aside while you make the potatoes.
For the Potatoes
- Peel and chop the potatoes.
- Boil until soft.
- Mash with the vegan butter and garlic.
- Salt to taste.
- Preheat oven to 375.
- In a large baking dish, scoop the filling into the bottom and smooth out.
- Scoop the potatoes on top and smooth out. Scrap with a fork to create texture.
- Bake at 375 for about 30 minutes. You can broil for a few minutes as well if you want to brown the top more.
Rabbit and Wolves https://www.rabbitandwolves.com/
Vegan Chocolate Peppermint Truffle Tart
Who doesn’t love chocolate and peppermint merged together in sweet harmony? The answer, my four year old daughter, but no one else. She thinks peppermint is “too spicy.” I on the other hand(and everyone else), think it is a quintessential part of the holiday season, and one of my favorite flavors. This tart is only 6 ingredients, the filling is made with agave instead of refined sugar, and I made my crust gluten-free! No one will be able to tell! This is one of the most decadent desserts ever. It needs to chill for a few hours, but the actual process of making this tart takes maybe 15 minutes! I think this is a must have for any holiday party you attend. Especially the ones where you know there will be no healthy desserts!
The chocolate peppermint filling for this tart is literal perfection, just the right amount of peppermint, just the right amount of sweetness. The crust is crunchy and the exact texture contrast this tart needed. I think you will find this is going to be a new holiday staple in your house, once you give it a try. I am pretty sure my husband will be requesting many of these in the next month!
So, I made this crust gluten free just by using gluten free chocolate sandwich cookies, but you can use whatever you want. Even a graham cracker crust made the same way would be delicious, I just really wanted that super luscious double chocolate flavor. The beautifully smooth and creamy chocolate filling is made so gorgeous with the help of coconut cream. Damn it, I love Trader Joe’s. Their coconut cream is so thick, the things it can accomplish are insane! 
This tart did not last long, I can tell I have a winner when my husband takes one bite of something and declares “this will not last until tomorrow”. That is exactly what happened when I gave him a bite of this to try. Not only does he have super creative, awesome ideas himself, but he is also my taste tester! I am pretty sure he loves that part of his job!
I hope you all do some great cooking and baking this holiday season! This is my favorite time of year, it is totally acceptable for me to over feed everyone I know. You definitely want to be my friend around November and December, I will give you all the goodies! The rest of the year I am a real jerk, jk. Love to you all, and happy food adventures!
Tools I Used:
Fox Run Preferred Non-stick Rectangular Quiche Pan w/ Removeable Bottom, 14″ X 5″
Fox Run Preffered Round Quiche Pan w/ Removable Bottom
ExcelSteel 579 3-Piece Stainless Steel Boiler, 2.5-Quart
Hamilton Beach 12-Cup Stack and Snap Food Processor (70725A)
Vegan Chocolate Peppermint Truffle Tart
- Prep Time: 15m
- Cook Time: 15m
- Total Time: 3h 30m
- Serves: 5
- Yield: 1 Large Tart
- Category: Dessert
Ingredients
Crust
- 30 Gluten free or regular chocolate sandwich cookies (I used Trader Joe’s Gluten free Joe Joe’s)
- 1/4 c Vegan butter, I used Earth Balance (melted)
Chocolate filling
- 1 Can of Coconut Cream, just the solid cream part (I used Trader Joe’s)
- 3 c Dark Chocolate, make sure it is vegan
- 1/2 tsp. Peppermint extract
- 1/4 c Agave nectar
Instructions
- Preheat oven to 350.
- In a food processor, process the chocolate sandwich cookies and melted vegan butter. Pulse for a few minutes until the cookies become a fine crumb texture and it starts to comes together and form a ball.
- Press into a prepared tart pan that is either circular or rectangular, just make sure it has a pop out bottom. Bake at 350 for 10 minutes.
- While the crust is baking, using a double boiler, add all the filling ingredients to the top portion of your double boiler(I have a special double boiler pot, but you can just set a heat resistant bowl on top of a small pot filled with a bit of water and brought to a boil) Stir constantly until the chocolate is fully melted and everything is smooth and shiny. This will take a few minutes.
- Once the crust has baked, remove from oven, pour chocolate mixture into the crust. Smooth out evenly, and place in fridge. Chill for at least 3 hours before serving. Serve with dairy free whipped cream and some chopped candy canes!
- I recommend keeping this in the fridge until you are ready to serve! Slice and enjoy!
Vegan Stuffing Fries
Have you ever wished that your stuffing was a handheld, dip-able treat? Well fear not citizen, I present to you the vegan stuffing fry! From the brilliant mind of my husband, who decided this was the best side dish to my vegan holiday burger. He hypothesized that he could make stuffing a bit wetter than normal, press into a baking sheet, chill, cut and fry. He was correct and it was the best decision either of us has ever made.
This is so easy, 7 ingredients, super creative, and something you can do with some of those holiday leftovers! You will never look at stuffing the same way again! We made a vegan mushroom gravy to dip it in, and good lord, it was magic! I recommend using this as the side dish to my Vegan Holiday Burger.
So crispy and crunchy and filled with the taste of the holidays. Impress all your friends by showing them how clever you are. You can make this ahead of time, by mixing everything and pressing into a pan and saving it in the fridge until you are ready. We made the day before we ended up frying and devouring them .
I hope you love these as much as we did, have a great Thanksgiving everyone!
Vegan Stuffing Fries
- Prep Time: 2h 15m
- Cook Time: 15m
- Total Time: 2h 30m
Ingredients
- 4 tbsp. Vegan butter, I used Earth Balance
- 1/2 an Onion, diced
- 2 Carrots, diced
- 1 Celery stalk, diced
- 2 Cloves of Garlic minced
- 6 1/2 c Bread crumbs, large
- 4 c Vegetable stock
Instructions
- In a large pot,melt vegan butter, and sweat the carrots for about 5 minutes, then add the other diced veggies and garlic. Saute on low for about 10 minutes or until the veggies are soft and the onion is transparent.
- Take off heat and add the cooked veggies and bread crumbs to a large bowl. Slowly add the stock and mix until everything is evenly mixed. You want this a bit wetter than regular stuffing.
- Press stuffing evenly into a baking sheet that has parchment paper on it. Chill for 2 hours
- When ready, cut into strips and fry in oil of choice. A few minutes on each side. They will get nice and brown and crispy. Serve with a dipping sauce, I recommend and garlic aioli or mushroom gravy! They are delicious just by themselves as well!
Vegan Holiday Burger
I had an idea, I think it may have been a really good idea. I was thinking about how much I love leftovers from Thanksgiving and Christmas. They may be my favorite thing. I like to put together all the leftovers on a sandwich, I’m sure this is something we all do, but isn’t it just the greatest thing? So, what if you could make a complete meal out of leftovers? I came up with something so totally delicious that is can definitely be a stand alone dish you make all year. Even if you don’t have these exact things as leftovers, this would be a great holiday entree to get you through the tough family times. The times where your grandma still thinks that chicken broth is vegetarian, and she is not really even 100% sure what a vegan is.
The sweet potato patty is really simple and just a few ingredients. All thrown into a food processor. I added poultry seasoning to give it that totally holiday flavoring, a bit of garlic and bam! One of the greatest veggie burgers I have ever had. Topped with tart cranberry relish, creamy vegan mayo and peppery arugula and you have yourself one hell of a burger!
Here is another thing you will probably be really interested in. Wait for it…wait for it…vegan stuffing fries. Yes, my genius husband came up with the perfect side dish for a holiday burger, what else but fries made out of stuffing? They are so good, you will wonder how you ever lived without vegan stuffing fries. You don’t have to serve these burgers with stuffing fries, but I would recommend it. Here is recipe for Vegan Stuffing Fries.
I promise you, you want to try this. Thrown together so easily, protein packed and a healthy way to recover from Thanksgiving and Christmas. Or a super healthy meal to serve for an holiday dinner you may be having! I hope you enjoy and have a great holiday season!
Vegan Holiday Burger
- Prep Time: 1h
- Cook Time: 15m
- Total Time: 1h 15m
- Serves: 6
- Yield: 6 Burgers
- Category: Entree
Ingredients
Burger
- 1 Can of Chickpeas,drained
- 3 c Sweet potato, roasted
- 1 1/2 c Panko bread crumbs
- 2 Cloves of garlic
- 2 tsp. Poultry seasoning
- 1 1/2 tsp. Salt
- 1 tbsp. Water
Cranberry relish
- 2 c Cranberries, fresh
- 1/2 c Water
- 1/2 c Agave
For serving
- Buns
- Vegan mayo
- Arugula
Instructions
- Roast the sweet potatoes at 450 for about 1/2 an hour or until soft enough to scoop out and mash.
- While the potatoes are roasting, make the cranberry relish by adding all the ingredients to a medium sauce pan and simmer until all the cranberries have popped. Take off the heat and mash the cranberries with a fork. Set aside and let cool.
- When the sweet potatoes are done, add all the burger ingredients to a food processor and process until everything is fine and mashed together and starts to form a ball. It will probably take a few minutes.
- When everything comes together(it will look a little mushy,don’t worry) form patties with your hand. Heat a bit of oil of your choice in a skillet and cook the patties. They will take a few minutes per side.
- Build the burger with bun, vegan mayo, sweet potato patty, cranberry relish and arugula. Tastes just like Thanksgiving and Christmas!
Vegan Eggnog Cookies
This may be ambitious, but I have decided to do 12 days of vegan Christmas cookies. This is my day one entry, vegan eggnog cookies! I will be posting other recipes in the next few weeks, not just cookies. However, I will be posting 12 individual cookie recipes, and when they are all finished, I will post a quick reference guide so that you can easily find all of them! I think this is a perfect start, these warm spiced cookies with the best dang vegan frosting ever on top are so festive and delicious, you will be glad this recipe makes 3 dozen cookies so you can share with all your loved ones.
Super simple and perfectly light and fluffy, these cookies taste exactly like biting into eggnog, and it is awesome! I am really excited about adding these to my Christmas cookie repertoire. I have a big list of cookies to make, but I picked these to do first because I was so excited about this idea. I have a seen a lot of vegan eggnog lately, so I realized how popular it was becoming. So, I think you will find it pretty readily available at any store. It made a perfect replacement for the nut milks I usually put into my baked goods.
A bit of extra spice in the batter and a sprinkle of cinnamon on top, make these the ultimate holiday cookie. I don’t know about you, but I am definitely getting in the holiday spirit. It is starting to get super cold outside and I freakin’ love it.
I hope you enjoy day one of my 12 Days of Vegan Christmas Cookies! I have a lot more great ideas coming at you!
Vegan Eggnog Cookies
- Prep Time: 15m
- Cook Time: 15m
- Total Time: 30m
- Serves: 12
- Yield: 36 Cookies
- Category: Dessert
Ingredients
Cookie Dough
- 2 1/4 c All purpose flour
- 2 tsp. Baking powder
- 1 tsp. Baking soda
- 1 tsp. Cinnamon
- 1/2 tsp. Nutmeg
- 1 tsp. Salt
- 1/2 c Vegan butter, I use Earth Balance
- 1/2 c Sugar
- 1/2 c Brown sugar
- 4 tbsp. Flax meal
- 6 tbsp. Water
- 1 1/2 tsp. Vanilla
- 1/2 c Vegan Eggnog, I used Califia Farms
Eggnog frosting
- 1/2 c Vegan butter
- 1/2 c Vegetable shortening
- 3 c Powdered sugar
- 3 tbsp. Vegan eggnog
- 1 tsp. Vanilla
- 1 tsp. Salt
Instructions
- Preheat oven to 350.
- In a medium mixing bowl, sift together all the dry ingredients. The flour, spices, baking soda and baking powder. Set aside.
- In a large mixing bowl, cream together the vegan butter and sugars.
- In a little bowl, mix together the flax meal and water to make flax eggs. Let sit for a minute, then add to the sugar mixture. Add the vanilla and vegan eggnog.
- Start adding the dry ingredients to the wet slowly, mixing each time until fully incorporated.
- Place small scoops of cookie dough onto a prepared baking sheet. Bake at 350 for 12-14 minutes.
- While cookies are baking, in a medium mixing bowl, make the frosting. Add the vegan butter and shortening to the bowl and whip, add the powdered sugar, then the eggnog, vanilla and salt. Whip until fluffy about a minute or two.
- Let the cookies cool completely, and then spread with frosting and enjoy!
Vegan Salted Nut Fudge
I don’t love fudge, but I really want to. The concept is great and it is so incredibly easy, I have always wanted to love fudge. It has just always been so overwhelmingly sweet and rich, that I can really only take a tiny nibble. Fudge always reminds me of being in mountainous tourist towns, where they have a million different fudge shops and will give you samples of their sickeningly sweet fudge that comes in hundreds of different flavors. I wanted my fudge to be different, a little less sweet, a little healthier, and something super easy you can make for the holidays.
I wanted to make this recipe sweet, but not too sweet, so the only added sweetener is maple syrup. The cream base is coconut cream, which makes it lighter and not so rich. The extra salt really cuts through the richness as well. The crunch of the nuts gives it an amazing texture contrast. All and all, I must say, I finally love fudge. I would be totally proud to give this away to my friends and family.
This recipe is pretty fool proof, and takes about 5-10 minutes of actual work. It needs to be chilled for a few hours before cutting and serving, but you can make this with almost no effort(which is my cup of tea). You need a double boiler, which I have a double pot, that is specifically designed for that, but if you don’t have one, you just need a sauce pan with a bit o’ water and a heat proof bowl to put on top. Once everything is melted together and the nuts are added, you just pour into a pan and chill. That is it. No way to mess this up!
Thanksgiving is in a week, holy crap. I will do my best to get you all some super tasty plant based holiday recipes so you don’t feel left out of all the food festivities and you can impress your omnivore friends! Let me know as always if you have any requests. Things you have been craving for the holidays, or things that will make your holiday season better! I am going to be giving friends and family cookie tins, and only really buying stuff for my kid this year. So follow along on my totally cool cookie journey! I hope you enjoy!
Tools I used:
ExcelSteel 579 3-Piece Stainless Steel Boiler, 2.5-Quart
Wilton Perfect Results 8-Inch Square Cake Pan
Vegan Salted Nut Fudge
- Prep Time: 10m
- Cook Time: 3h
- Total Time: 3h 10m
- Serves: 8
- Yield: 2 dozen small squares
- Category: Dessert
Ingredients
- 1 14oz. Can coconut cream
- 3 c Semi-sweet Chocolate (make sure it is vegan)
- 1/4 c Maple syrup
- 1 tsp. Vanilla
- 3 tsp. Salt
- 1 1/2 c Nuts, I used pecans and walnuts (chopped)
Instructions
- Using a double boiler, add the coconut cream, chocolate, maple syrup, vanilla and 1 tsp. salt to the top bowl. Simmer the water in the bottom of the double boiler on medium low. Stir frequently until the chocolate is completely melted and everything is incorporated and the fudge sauce looks smooth.
- Turn off the heat and stir in the chopped nuts.
- Pour into a pan prepared with non stick spray and parchment paper. I would use an 8×8 or maybe a little larger so you get nice thick fudge. Sprinkle the top with the remaining 2 tsp. of salt.
- Chill in the fridge for at least 3 hours. When the fudge has set completely, cut into squares and serve. I would recommend keeping the fridge for storage. Enjoy!
Vegan Crispy Pecan Pie Squares
Here’s the deal, these are literally one of the most addictive things I have ever had. I love pecan pie, but I am not super into the the fact that the majority of the recipe for pecan pie is corn syrup. These contain no corn syrup, as well as of course, no eggs or dairy. I was thinking about making something with the flavor of pecan pie, but crispy and crunchy, and a little bit healthier. My husband loves these pecan squares that they bake in house at one of our locally owned health food co-ops. So, I thought something similar to that would be a good place to start. I made my husband taste test them for me, not only did he say they tasted exactly like the ones he loves, but then took about 6 squares and walked a away!
Many times, I have to test things multiple times before they come out right, and I feel comfortable that this it is the best product. Before I share the recipe with all of you, I want to be sure. This recipe is so simple, and I used my basic vegan shortbread crust, which is perfect for so many different things, and the whole recipe only requires 7 ingredients. This was a first time perfection, which almost never happens to me, but I actually couldn’t find anything I wanted to change. I decided these were so perfect and so incredibly fool proof, that I am going to be bringing these to my Thanksgiving potluck, and I must suggest that you do the same. This recipe makes a huge batch that you can share with family and/or friends.
I promise, even if you have never baked before, you can pull this off. It is pretty much impossible to mess up. Also, I think this is a great answer to anyone who tells you “I hate vegan food!” Let me assure you I have heard this before, and my answer is, it’s not just smoothie bowls and salads. I can make anything plant based. I do love me some smoothie bowls and salads, but I want to make sure I have everyone covered here. These are an amazing rebuttal.
I hope you have a fantastic Thanksgiving next week, and I will be posting a lot more Thanksgiving and holiday season recipes for all your plant based holiday needs! I hope you enjoy!
Tools I used:
OXO Good Grips Non-Stick Pro Jelly Roll Pan, 10″ x 15″
Cuisinart Chef’s Classic Stainless Saucepan with Cover, 1 1/2 Quart
Vegan Crispy Pecan Pie Squares
- Prep Time: 15m
- Cook Time: 45m
- Total Time: 1h
- Serves: 12
- Yield: 24 squares
- Category: Dessert
Ingredients
Crust
- 1 c Vegan butter( I use Earth Balance)
- 2/3 c Sugar
- 2 2/3 c All purpose flour
- 1 tsp. Salt
Filling
- 1/2 c Vegan butter
- 1/3 c Maple syrup
- 1 c Sugar
- 3 tbsp. Coconut cream(I use Trader Joe’s)
- 1 tsp. Salt
- 2 1/2 c Pecans,roasted and chopped
Instructions
- Preheat oven to 350.
- Make the crust first, add all the crust ingredients into a medium mixing bowl and crumble together. I recommend just using your hands.
- The crust will be nice and crumbly, but will form a ball if pressed together. Crumble into a prepared sheet pan, either a 9×13 or a 10×15. I prefer a large pan so they are thin enough that they get nice and crispy.
- Press evenly into the pan and bake at 350 for 20 minutes.
- While the crust is baking, add all the filling ingredients to a medium sized sauce pan and heat on medium until the sugar dissolves and everything is fully incorporated. Stir, and let simmer for 3-4 minutes. Turn off heat and let sit until the crust is done.
- After the crust has baked for 20 minutes, pull out of the oven, if there are some bubbles in the crust poke the crust with a fork. Pour the pecan filling over the crust and put back in the oven.
- Bake for another 20 minutes. Let cool completely and then cut into small squares!