Vegan Date/Fig Bars

 

Dough

2 tbsp. ground flax seed

1/4 cup almond milk

1/2 cup olive oil

3/4 cup coconut sugar

1 1/2 tsp. vanilla extract

1 3/4 cups whole wheat pastry flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Date/Fig Filling

1 lb. dried figs or dates

2/3 cup water

1/4 cup agave nectar

2 tsp. finely grated citrus zest (I used lemon)

 

Instructions

Line an 8 x 8 square metal brownie pan with enough aluminum foil so that it folds over the sides of the pan by about an inch. Spray bottom of covered pan with a little non-stick cooking spray. Preheat oven to 350 F.

In a large saucepan combine figs/dates, water, agave nectar and lemon zest. Bring to boil over medium heat, reduce to a simmer and stir occasionally. When figs begin to soften in about 8 to 10 minutes continue to cook but mash figs with a firm spatula or a fork to create a chunky, moist paste.

If mixture starts to look overly dry add two tbsp. of water and stir, dribbling in additional water to mixture if necessary. Remove filling from heat and set aside. Puree in a food processor until desired texture is reached.

In a large mixing bowl combine ground flax seed, almond milk,  oil, coconut sugar and vanilla extract until smooth, mixing for about 1 1/2 minutes. Sift in whole wheat pastry flour, baking powder, baking soda and salt. Stir to form a soft dough, gather into a ball with your hands and divide into two sections. Shape each section of dough into a square shape about an inch thick
.
Place one half of dough between two large sheets of waxed paper. 

Peel off to top layer of waxed paper and flip dough directly into the prepared baking pan. Remove top layer of waxed paper and press the dough firmly into the pan. Spread entire fig/date filling over the dough, making sure to evenly spread all the way to the edges. Prepare the top crust with the remaining dough the same method as bottom crust, flipping on top of filling and pressing dough evenly and all the way to the edges.

Bake for 20 to 22 minutes until crust is golden and puffed. Remove from oven and place pan on wire rack to cool. When completely cool remove bars from pan by grabbing the edges of the foil and lift everything out of pan and flip over onto cutting board. Peel off foil and slice into 12 bars. Store in a tightly covered container.

Pumpkin Praline Coconut Milk Ice Cream

Serves: 2

Ingredients:

1 can of coconut milk (NOT low fat) (reserve 1 tbsp)

1 cup roasted pumpkin pureed

1/2 cup coconut palm sugar (reserve 1 tbsp)

1 tsp cinnamon

1/2 tsp allspice

1/2 tsp sea salt

1/2 tbsp Earth Balance

1 cup chopped pecans

Directions:

Ice Cream Base:

Blend mixture of pumpkin, coconut milk, spices, salt, and coconut palm sugar (reserve 1 tablespoon of sugar). Pour mixture into ice cream maker and start.  Follow ice cream maker's instructions for ice/salt to freeze the mixture.


Praline Mixture: 

Add the pecans, earth balance, the reserved coconut milk and the reserved sugar to a frying pan and saute until the mixture forms a sticky syrup.  Be careful not to burn! Allow to cool.  When ice cream mixture is beginning to thicken add praline to the batch.  

Note:  Because it was a small batch, my mixer never stalled.  Please check for desired consistency after about 20-30 minutes.  

Homemade Coconut Milk Ice Cream with Cacao Nibs and Roasted Walnuts

This delicious dessert is a healthier alternative to old fashioned homemade ice cream.

Serves: 2
Ingredients:

1 can of coconut milk (NOT low fat) 

1/2 cup coconut palm sugar

1 tbsp arrowroot flour

1/4 cup roasted walnuts

1/4 cup cacao nibs

Directions:

Blend mixture. Pour into ice cream maker and start. Add 1/4 cup each of roasted walnuts and 1/4 cup cacao nibs when mixture is beginning to thicken.  Because it was a small batch, my mixer never stalled.  Please check for desired consistency after about 20-30 minutes.  

Vegan Cherry Cobbler

FOR THE CRUMBLE TOPPING

· 1 1/2 cups shredded coconut

· 1 1/2 cups walnuts (Optional: Soaked and dehydrated to make them dry and crispy. If you don't have a dehydrator, then simply toast in the oven at 400 degrees for 5 minutes.

· 1/2 teaspoon salt

· 1/3 cup pitted dates (medjool)

FOR THE FILLING:

· 3 cups cherries, frozen, thawed and drained (I used fresh cherries.)

· 1/2 cup pitted dates

· 2 teaspoons lemon juice

· 1/8 teaspoon cinnamon

1. Make the crumble topping: Process all ingredients in a food processor except the dates. Add dates one at a time to form coarse crumbs.

2. Make the filling: In a Vitamix or blender, combine 1 cup cherries with dates, lemon juice and cinnamon. Then toss in a bowl with the remaining 2 cups cherries.

3. Put cherry mixture in a square glass baking dish. Top with crumble topping. Refrigerate until ready to serve. 

Alternatively, you can put the cherry mixture directly into serving dishes and top with crumble topping.

More vegan recipes like this one at Vegan Coach.

Roasted Banana Coconut Milk Ice Cream

This treat disappeared so quickly, I wasn't able to snap a picture of the final product!  :)

Four Servings

3 medium-size ripe bananas, peels removed (about 2 1/2 cups when sliced)
2 to 3 tablespoons real maple syrup
1 tablespoon coconut butter
1/3 cup cool or cold filtered water
2 teaspoon unflavored gelatin
1 tablespoon agave syrup; add additional as needed for preference
1/8 teaspoon finely ground, unrefined sea salt
1 teaspoon pure vanilla extract
1 3/4 cups (one 14 ounce can) unsweetened preservative free coconut milk (regular, not lite).

1-Gently melt coconut butter in a small saucepan over low heat. Stir in maple syrup. Set aside. Preheat the oven to 450 degrees. Lightly oil a 2 quart (preferably glass or Pyrex) baking dish. I use an 8 x 10 or a 9x9x2 inch pan or a 9 inch Pyrex pie plate. don’t use a large pan or the syrup will burn. The syrup will caramelize.

2-Slice the bananas into 2 inch pieces into a medium bowl. Toss with maple syrup and coconut or palm oil. Scrape into the prepared pan. Reduce the heat to 400 degrees F and bake for 30 to 35 minutes (stir only one time) until bananas look browned and cooked through.

3-Add 1/3 cup water to a small saucepan. Slowly sprinkle with gelatin. Let stand for 2-5 minutes to soften. Warm over medium-low heat, without stirring until gelatin dissolves.

Scrape the mixture into a blender, vita-mix or food processor. Add the agave and sea salt. Blend until smooth.

4-Add the roasted banana mixture, coconut milk, and vanilla. Blend until smooth , stopping to scrape the sides with a spatula. For a sweeter taste, add an additional 1 tablespoon agave. Blend, taste, and repeat if needed.

5-Pour into one or more wide-mouthed jars. Cover and refrigerate for at least 6 hours before churning.

6-Scrape the chilled custard into the canister of your ice cream maker. Churn according to the manufacturer’s instructions.

7-Serve immediately or spoon into several 8-to 16-ounce freezer safe containers. Cover and freeze for 3 or more hours for a firmer texture.

8-Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.

Yogurt Apple Pie

Pie Shell 

Ingredients:

Yields:  One 8- or 9-inch pie crust

• 1 1/8 cups Whole grain organic wheat flour (Next time, I want to use half whole wheat and half spelt flour.)
• 1/2 tsp sea salt
• 3/8 cup organic all vegetable shortening
• 1 1/2 to 2 Tbsp cold water

Directions:

Combine salt and flour together in a mixing bowl and mix well.

Cut in shortening with a pastry blender or 2 knives until mixture looks like coarse meal.  

Continue working the dough until pieces the size of peas form.

Sprinkle water over mixture and continue working the dough.

Dough is ready when pressed between fingers and particles cling.

Roll out dough onto floured surface to the desired size.

Place dough into pie pan (I prefer glass) and flute the edges.


Do not pre-bake.

Pie Filling

Ingredients:

Yields:  1 filling for one 8- or 9-inch pie

• 5-6 Granny Smith organic apples, peeled, cored and cut into uniform, thick slices
• 1 Tbsp lemon juice (from a freshly squeezed organic lemon)
• 3/4 cup Xylitol
• 1/3 cup Whole grain organic wheat flour (Next time, I'll use spelt flour)
• 1/4 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/4 cup Earth Balance Vegan Buttery Stick
• 1/2 cup Coconut milk yogurt

Directions:

Preheat oven to 350 degrees F.

Arrange apple slices, overlapping them inside the prepared pie shell.

Sprinkle apple slices with lemon juice.

Blend Xylitol, flour, cinnamon, and salt.  Cut in the Earth Balance until the mixture resembles coarse meal.

Spread evenly over the apples.

Spread the yogurt over the crumb mixture.

Bake for 45 to 50 minutes.  After 10-15 minutes, shield crust edge with tin foil to prevent over-baking.