Monthly Archives: September 2013

Soft and Chewy Granola Bars

Homemade granola barsHere’s an easy-to-make vegan bar filled with chewy granola in a soft dough. It’s a kind of a cross between a granola bar and a blondie bar. Perfect as a mid-afternoon snack with coffee or tea, an on-the-go breakfast, or to pack in the lunchbox. Adapted from The Vegetarian Family Cookbook.

Makes: 8 bars

  • 3/4 cup whole wheat pastry flour
  • 2 tablespoons hemp seeds, ground flaxseeds, or wheat germ
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 2/3 cup applesauce
  • 1 heaping tablespoon nut butter, optional
  • 1 cup granola of your choice (homemade or store bought)
  • 1/2 cup raisins or currants
  • 1/2 cup vegan chocolate chips

Preheat the oven to 350 degrees F.

Combine the first 4 (dry) ingredient in a mixing bowl and stir together.

Make a well in the center of the dry ingredients and pour in the applesauce and optional nut butter. Stir together until the wet and dry ingredients are completely mixed. It will be a stiff batter. Stir in the raisins and chocolate chips.

Pour the batter into a lightly oiled 9- by 9-inch pan. Bake for 20 to 25 minutes, or until a knife inserted into the center tests clean (aside from the melted chocolate). Let cool completely in the pan, then cut into 8 bars.

homemade granola bars recipe

  • Here are more recipes for Vegan Cookies and Bars.



Chilled double chocolate torte with pecan crust [Vegan, Raw]

This raw, vegan torte is filled with the most decadent, rich chocolate flavor. It features an avocado-chocolate mousse, and a pecan-chocolate crust — and you can make it in just a few minutes!

Become independent:

Nut-and-Seed Energy Balls

Nut butter and seed ballsThese intensely rich, super-seed and nut butter treats are meant to be consumed in small portions — one or two at a time — not scarfed down! Unlike other energy snacks, you need no blender or food processor to make them. This makes a great late-afternoon pick-me-up, post-workout snack, or even a good way to start the day. Use different nut butters, seeds, and dried fruits to vary it each time you make it.

Makes about 1 dozen

  •  1/2 cup organic smooth peanut, cashew, or almond butter
  • 1/3 cup hemp, sesame, or chia seeds, or as needed
  • 1/4 cup sunflower seeds
  • 2 tablespoons maple syrup or agave nectar
  • 1 tablespoon maca powder, optional
  • 1/4 cup raisins or dried cranberries, cherries, or blueberries

Combine the nut butter, seeds, syrup, and optional maca in a small bowl. Work together with the tines of a fork. Depending on the texture of the nut butter, you may need to work in more seeds. It should be easy to take a small clump of this mixture and form into a ball.

Work in the dried fruit of choice. With slighly damp hands, roll small clumps into balls not more than 1 inch in diameter and arrange on a small plate. Eat at once, or refrigerate for an hour or so.

Nut butter and seed energy balls


Chocolate-Drizzled Apples or Pears with Date “Caramel” Sauce

Chocolate-drizzled applesTwo or three crisp apples or firm pears plus vegan chocolate
chips add up to a seriously good dessert. And if you have a few dates on hand (and a machine to blend them up with) you can make a caramel-y sauce to dip them into, though this is entirely optional. 

Serves: 4

  • 2 large or 3 medium crisp, sweet apples,
    or 2 large firm sweet pears, thinly sliced
  • 1/2 cup vegan semi-sweet chocolate chips
  • 1 tablespoon unsweetened nondairy milk
  • 2 tablespoons toasted slivered
    or sliced almonds, optional

Date “caramel” sauce (optional)

  • 1/2 cup pitted dates (medjool or deglet)
  • 1/4 cup unsweetened nondairy milk (very good with almond)
  • 1/2 teaspoon vanilla extract

Arrange the apple or pear slices on a platter, slightly overlapping.

Combine the chocolate chips and nondairy milk in a heatproof bowl for microwaving, or in a small saucepan. Microwave for 45 seconds, then whisk until smooth. If cooking on the stovetop, heat slowly until the chocolate is melted, whisking occasionally.

With a cake spatula, scrape the chocolate mixture in to a frosting piping bag, or, if you don’t have one, a medium-sized Ziploc-type plastic storage bag. Cut a tiny hole in one of the bottom corners (about 1/8 inch). Drizzle the chocolate across the fruit in one direction, then turn and drizzle in the other direction.

Chocolate drizzled apples or pears

If using, scatter the almonds over the chocolate-drizzled fruit. Refrigerate the platter of fruit for at least 30 minutes, or until the chocolate hardens.

If you’re making the date sauce, you can do so at this point. Place the dates in a mug or bowl and cover them with boiling water. Let stand for 10 minutes, then drain.

Combine the dates with the nondairy milk in a food processor, or in the container that comes with an immersion blender. Process until quite smooth, either in the food processor or with the immersion blender. I don’t recommend a blender, simply because it’s a very small amount, and it’s more difficult to get it out from the bottom of the container. Transfer to a small serving bowl.

Serve the chocolate drizzled fruit with the date sauce on the side.

Variation: Instead of the date sauce, if you’d like to make this even more decadent, serve cashew, almond, or peanut butter as a dip.


Delicious Desserts! 12 sweet recipes for vegans and vegetarians

These simple, tasty recipes are healthier versions of favorite desserts, from chocolate pudding to cupcakes to ice cream to quick breads.

Become independent:

Chocolate Tofu-Banana Mousse Pie

Tofu chocolate mousse banana pie Silken tofu is a great base for a vegan mousse-style pie filling—it has just the right consistency, minus the bother of a flour-thickened sauce. Chocolate and banana are a dream team in this easy, dairy-free dessert, requiring just 5 ingredients (plus just a couple more if you decide to make your own crust). Adapted from The Vegetarian Family Cookbook.

Makes one 9-inch pie, 6 to 8 servings

  • Two 12.3-ounce aseptic packages silken tofu
  • 1 cup semi-sweet chocolate chips, preferably cane juice sweetened
  • 1/3 cup pure maple syrup or agave nectar, or to taste
  • One 9-inch natural graham cracker crust, whole-grain pastry crust,
    or Nutty No-Bake Pie Crust
  • 1 large or 2 medium bananas, as needed, thinly sliced

Preheat the oven to 350 degrees F.

Puree the tofu in a food processor or blender until completely smooth. Transfer to a small saucepan and add the chocolate chips. Cook over medium-low heat, whisking often, until the chocolate chips have melted. Stir in the maple syrup.

Pour the mixture into the crust and bake for 25 minutes to 30 minutes, or until the top of the pudding feels fairly firm to the touch. Allow to cool completely, then refrigerate for at least an hour, preferably two.

Just before serving, cover the top of the pie with thin banana slices arranged in concentric, slightly overlapping circles, then cut into wedges to serve.

Tofu chocolate mousse banana pie