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Vegan Lemon Bars

Blustery, wintery, February day?

Make your own sunshine with these LEMON BARS!

A perfect harmony of tart, nutty, and sweet, you’ll never guess they’re grain-free, plant-based, and free of processed sugar.

Just look at that texture!

Can you guess the secret ingredient?

A roasted sweet potato.

Say WHAT?!

Yup. Trust me.

Let’s also take a moment to talk about that crust…

I used the Vanilla Almond Nutsola mix – almonds + coconut + dates + chia + vanilla + cinnamon + sea salt. That’s it! So fabulously delicious.

The ingredients in these are fairly simple, household staples, but if you need substitutions…

almond milk: any other plant-based milk

sweet potato: for a less orange-y color, try a roasted Japanese sweet potato

arrowroot starch: cornstarch would work!

One final note: Let these cool and set in the fridge!

I know I know. Patience is hard.

But it’s a virtue. And they’re worth it!

Lemon Bars (paleo/vegan)

A perfect harmony of tart and sweet, you'd never guess these were grain-free, plant-based, and made without refined sugars! One of my favorite recipes to date – like edible sunshine.
Course: Dessert
Servings: 18 bars

Ingredients

  • 2 cups Nutsola Vanilla Almond Mix
  • 2 lemons *zest and juice
  • 2/3 cup almond milk
  • 1 roasted sweet potato
  • 1/3 cup maple syrup
  • 1/2 tsp almond extract
  • 2 tbsp coconut oil *melted
  • 1/3 cup arrowroot powder

Instructions

  • Preheat the oven to 325 F.
  • Firmly press and flatten the Nutsola mix into a 8×8 pan lined with parchment.
  • Bake crust for 15 minutes.
  • While crust is baking, blend all of the filling ingredients until smooth.
  • Remove hot crust from oven, and pour filling on top.
  • Return to the oven to bake for 40 minutes.
  • Cool for a bit on the counter, then chill in the fridge for at least 3 hours.
  • Slice and enjoy!
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Gingerbread Pumpkin Bars

All of the goodness of pumpkin pie taken up a notch.

Or five.

Flavor-packed crust.

Creamy pumpkin filling.

Perfectly spiced crumble.

Basically they’re the best.

Gingerbread Pumpkin Bars

All of the fall holiday spices come together in masterful harmony. The result? These bars.

Ingredients

Pumpkin Filling

  • 1 can pumpkin puree
  • 1 cup coconut cream
  • 1/2 cup maple syrup
  • 1 tsp pumpkin pie spice
  • 1/3 cup arrowroot starch

Crust & Crumble

  • 1/3 cup almond butter
  • 1/3 cup coconut oil
  • 1/3 cup maple syrup
  • 1 tbsp molasses
  • 1 cup quick oats
  • 1/3 cup chickpea flour sub almond or oat
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ginger
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 4 Emmy's Organics Pumpkin Spice Cookies sub 1/3 cup coconut flakes

Instructions

  • Preheat oven to 350 degrees.
  • Mix together the crust ingredients.
  • Press 75% of the mixture into a lined 9×5 loaf pan.
  • Bake for 10 minutes.
  • Mix together the filling until silky smooth.
  • Pour over the cooked crust.
  • Bake for 20 minutes.
  • Remove from oven and sprinkle remaining crumble on top.
  • Bake for a final 20 minutes.
  • Remove from oven and LET IT COOL COMPLETELY.
  • Store in the fridge.
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Tahini Oatmeal Raisin Cookies

Ooof. Can’t think of a more polarizing cookie.

Love ’em? Or victim intense disappointment when you were expecting chocolate chips….

Some people are raisin haters.

And that’s okay. I can live with that.

It just means there will be more of these left for me!

Raisins and I are going through a phase.

We have a trail mix station at work – I am single-handedly causing an increase in order cadence of raisins.

And as great as they are to snack on plain…everything is better in a cookie.

Not gonna lie, I had low expectations for these.

A vegan and gluten free cookie? That stays together? Stays thick and chewy? And doesn’t taste like sand?

The ultimate cookie challenge.

Challenge. Accepted.

Challenge CONQUERED.

Seriously guys, it was love at first bite.

I literally said, “Oh my gosh. I can’t believe they’re actually this good.”

(great self confidence… hah!)

I’m going to go on a limb and say this is the best cookie recipe I’ve concocted. Ever.

And they’re vegan, gluten-free, and nut-free?

I’m basically a magician. Jk.

Want your own stack?

Lets get cooking.

The coconut oil should be a soft-solid when you measure. Add this to your bowl with the sugar. Beat until well combined.

Then scoop in the tahini.

Blend for a couple minutes until it is light and creamy.

Then the milk and flax egg get dumped in.

What’s a flax egg? Combine 1 tablespoon of ground flaxseed with 2 1/2 tbsp of hot water. Stir together and let sit for 5 minutes. It will turn gelatinous and gloopy.

After the wet ingredients are thoroughly combined, throw in the oats, flour, baking powder, and baking soda.

*sub flours at your own risk – adjust quantity if batter seems too wet

I used a power oats mix that included chia and quinoa, but normal oats are fine!

Last, but not least, the raisins.

You could make these with chocolate chips, but sometimes it’s gotta be the raisins’ time to shine!

Make sure you use a piece of parchment or a oven-safe liner on your pan.

Also a large ice cream scoop with a trigger makes scooping cookies a breeeeze. (Best cookie investment honestly…)

Pop them in the oven for 10-12 minutes.

And enjoy the lovely aroma that will fill your kitchen.

Okay, ready for the crucial part?! PATIENCE. You HAVE to let them cool on a wire rack. If not, they will collapse and crumble and turn into cookie granola. That’s not the objective here.

So. Let. Them. Cool.

Got it?

Great.

After they cool, stack ’em, grab ’em, and demolish ’em.

You know you want to 🙂

Tahini Oatmeal Raisin Cookies (v/gf)

Soft, chewy, rich and delish! You wouldn’t even guess they’re gluten-free and vegan!
Servings: 10 large cookies

Ingredients

  • 1/3 cup coconut oil *soft solid
  • 2/3 cup coconut sugar
  • 3 tbsp tahini *Seedible brand
  • 1 flax egg *1 tbsp flax + 2 1/2 tsp hot water
  • 1/4 cup almond milk
  • 1 cup oats
  • 3/4 cup gf all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/3 – 1/2 cup raisins

Instructions

  • Preheat oven to 350 degrees.
  • Beat together the coconut oil and coconut sugar until very well comined.
  • Add the tahini and mix until smooth and creamy,
  • Pour in the milk and flax egg. Mix.
  • Combine the dry ingredients into the wet batter.
  • Lastly, add the raisins.
  • Scoop the dough onto a cookie sheet and bake for 10-12 minutes.
  • When you remove them from the oven, transfer to a rack to COOL.
  • Then you can enjoy.
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Homemade Granola Butter

If a picture says a thousand words, that one is a whole novel.

A glorious, silky, golden novel.

Am I right or am I right?

I’m right.

Every novel has a theme.

So what’s this granola butter all about?

Think teddy grams in a jar meets cinnamon toast dripping from a spoon.

Swooning yet?

Let’s make it.

Start by spreading oats and coconut on a baking sheet.

Then toast them up until golden brown and fragrant.

This is the hardest part of the whole sha-bang.

It takes patience and consistent stirring.

But that golden deliciousness is oh so so worth it.

Let the oat mixture cool, then dump into a food processor.

Pulse until it transforms into a flour-ish consistency.

Add the olive oil, maple syrup, and coconut sugar.

Blend to combine.

Be patient and allow the ingredients to fully incorporate.

The mixture will be thick and gloppy.

It’s all good.

Tahini will transform it into a silky masterpiece.

Pour it in.

Add some cinnamon.

Blend.

There we go…

Ultimate hart eyes for that consistency.

Yes?

Yes.

Transfer that drippy goodness to a glass jar to store.

(I dare you to do so without stealing a few spoonfuls…)

Sorry. I just st you up for failure.

Who could resist a lick of that?!

Store at room temperature for up to 10 days, or the fridge for longer.

FYI, it will solidify a bit in the fridge.

But just hat it back up and you’ll be good to go!

Enjoy with fruit, on toast, in banana bread, by the spoonful…opportunities are endless!

Grab your giant bag of oats and get to blendin!

Homemade Granola Butter

Liquid teddy grahams meets cinnamon toast crunch in a jar. What could be better? Oh and it’s vegan, nut-free, gluten-free, and dairy-free.

Ingredients

  • 3 cups oats
  • 1 cup shredded coconut
  • 3/4 cup olive oil
  • 3/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 cup tahini
  • 1 tbsp cinnamon
  • 1 tsp salt

Instructions

  • Preheat oven to 325 degrees.
  • Spread the oats on a lined baking sheet and toast for 24 minutes, stirring very 8 minutes (3 rounds total).
  • Add the coconut to the oats and toast for another 32 minutes, stirring every 8 minutes (4 more rounds).
  • Let the oats and coconut cool, then pulse in a food processor until a flour forms.
  • Add the olive oil, maple syrup, and coconut sugar. 
  • Blend to combine.
  • Pour in the tahini, sprinkle in the cinnamon and salt.
  • Blend until silky smooth.
  • Store in an air-tight container.
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Salted Caramel Peanut Butter Coconut Bars

Well hello there.

Talk about a heavenly stack.

Monday done right!

(aka filled with ooozing caramel)

Would you believe me if I told y’all these are paleo, vegan, and only 6-ingredients?

That’s right folks!

and you thought they couldn’t get any better…

My schedule right now is pretty darn packed.

Teaching ever morning, working all day, and studying for the GMAT at night.

Woohoo crazy town!

I do this to myself though…wouldn’t change a thing!

But running around like a crazy busy bee necessitates two things: easy recipes and sweet treats!


Six ingredients and no baking required. Holla.

Peanut Butter. Caramel. Coconut. Chocolate. Double holla.

So you ready to make ’em? Alright let’s do this.

First say hello to the star of the show: Emmy’s Organics Coconut Cookies!

See them in the back there? Yummm.

A mix of the peanut butter and chocolate flavors creates the perfect base for these bars.

Just crumble them up and press into a lined pan.

Next up is the caramel layer.

Guys I was straight up spooning this. It’s soooo freaking delish!

Peanut butter, dates, and almond milk.

Blend into creamy heavenly goodness.

Georgia Grinders peanut butter is my all-time fav, but feel free to use your go-to natural nut butter!

Also – SOAK YOUR DATES. Creamy caramel is only achieved through soft dates.

Now it’s time to assemble!

First, spoon the creamy caramel over the Emmy’s base.

Then sprinkle on a generous handful of peanuts.

Press these slightly into the caramel so they are anchored down.

And the final touch?

CHOCOLATE.

I am thiiissss close to licking the screen.

Anyone else?

Just drizzle it all over, smooth it out, and top with some sea salt.

Into the freezer they go!

Pro Tip: After they have chilled for 5 minutes, remove and “score” the chocolate with a knife. This will allow for easier bar-slicing!

Remove from the freezer and pull out of the pan.

Check out those layers!

Carefully slice the bars.

Use a sharp knife heated under hot water to help!

There ya have it folks.

Delish dessert for the week!

Or day…let’s be real…these won’t last long!

What sweet treat should I make next?

Leave a comment and let me know!

Salted Caramel Peanut Butter Coconut Bars

Everything you ever needed in one simple, vegan, no-bake treat! Cause can you really go wrong with peanut butter and caramel?
Servings: 8 bars

Ingredients

  • 12 Emmy’s Organics Cookies *I used peanut butter and chocolate
  • 1 cup dates *soaked in hot water
  • 1/4 cup peanut butter
  • 2 tbsp almond milk
  • 1/3 cup roasted peanuts
  • 1/2 cup chocolate chips

Instructions

  • Crumble the cookies and press into a lined loaf pan.
  • Blend the soaked dates, peanut butter, and almond milk until smooth and creamy.
  • Spread the caramel over the base.
  • Sprinkle the peanuts on top, pressing into the caramel.
  • Melt the chocolate chips and pour over the peanuts.
  • Sprinkle on some sea salt to finish, then stick in the freezer to set.