COCONUT CHOCOLATE PECAN BARS
COCONUT CHOCOLATE PECAN BARS
SERVES 24 BARS
FOR THE ALMOND CRUST
1 3⁄4 cups (165 g/5.8 oz) almond flour
1⁄3 cup (41 g/1.4 oz) organic whole wheat spelt flour
Pinch of kosher salt
1⁄3 cup (98 g/3.5 oz) maple syrup
1⁄3 cup (74 g/2.6 oz) liquid coconut oil
FOR THE COCONUT FILLING
One 14-ounce (397-g) can coconut milk (regular or lite)
2⁄3 cup (102 g/3.6 oz) Sucanat
1 tbsp (12 g/0.42 oz) vanilla extract
1 1⁄2 cups (255 g/9 oz) vegan semisweet chocolate morsels
2 cups (180 g/6.3 oz) unsweetened desiccated coconut
1 cup (100 g/3.5 oz) pecans, chopped
NUTRITIONAL VALUES
Calories: 193kcal
Fat: 11.2g (2.1g S.Fat)
Carbs: 19g
Protein: 5.7g
Sugar: 8g Sodium: 69mg
METHOD
MAKE THE CRUST:
Preheat the oven to 180°C/350°F. Coat the bottom and sides of a 9-by-13-inch baking pan with non-stick cooking spray.
In a medium mixing bowl, combine the almond flour, spelt flour, and salt. In a small bowl or glass measuring cup, combine the maple syrup and coconut oil, then fold the liquids into the flour mixture until combined. Press the almond mixture into the bottom of the prepared pan, completely covering it. 8 to 10 minutes, or until lightly browned While you make the filling, cool the crust in the pan on a wire rack. Keep the oven on.
MAKE THE FILLING: In a medium saucepan over medium heat, combine the coconut milk and Sucanat and bring to a simmer. Reduce the heat to medium-low and continue to whisk occasionally for about 10 minutes, or until slightly thickened. Remove the pan from the heat and set aside for 5 minutes to cool.
Incorporate the vanilla extract into the coconut milk mixture. Sprinkle the chocolate morsels over the crust, followed by the coconut and pecans. Pour the coconut milk mixture on top slowly. Bake for 20 to 25 minutes, or until the bars are golden brown and bubbly. Allow the bars to cool completely in the pan on a wire rack. Refrigerate the bars for at least 3 hours, preferably overnight, before cutting into squares and serving.
In a medium mixing bowl, combine the almond flour, spelt flour, and salt. In a small bowl or glass measuring cup, combine the maple syrup and coconut oil, then fold the liquids into the flour mixture until combined. Press the almond mixture into the bottom of the prepared pan, completely covering it. 8 to 10 minutes, or until lightly browned While you make the filling, cool the crust in the pan on a wire rack. Keep the oven on.
MAKE THE FILLING: In a medium saucepan over medium heat, combine the coconut milk and Sucanat and bring to a simmer. Reduce the heat to medium-low and continue to whisk occasionally for about 10 minutes, or until slightly thickened. Remove the pan from the heat and set aside for 5 minutes to cool.
Incorporate the vanilla extract into the coconut milk mixture. Sprinkle the chocolate morsels over the crust, followed by the coconut and pecans. Pour the coconut milk mixture on top slowly. Bake for 20 to 25 minutes, or until the bars are golden brown and bubbly. Allow the bars to cool completely in the pan on a wire rack. Refrigerate the bars for at least 3 hours, preferably overnight, before cutting into squares and serving.
RECIPE NOTES
Unsweetened desiccated coconut is not the same as shredded coconut. Desiccated coconut is shredded, dried, and ground into a fine flake. It is widely available online, as well as in many health food stores and supermarkets.
DOUBLE-CRUST FUDGE BARS
DOUBLE-CRUST FUDGE BARS
SERVES 16 2-INCH BARS
FOR THE SHORTBREAD:
2 cups all-purpose flour
1 cup vegan margarine
1⁄2 cup sugar
1⁄2 tsp salt
FOR THE FILLING:
3⁄4 cup canned coconut milk, mixed well before measuring
2 cups semisweet chocolate chips (dairy-free)
1⁄4 cup sugar
1⁄2 cup chopped walnuts, optional
FOR THE FILLING:
NUTRITIONAL VALUES
Calories: 383kcal
Fat: 24.5g (9.4g S.Fat)
Carbs: 37.3g
Protein: 2.9g
Sugar: 20.7g
Sodium: 209mg
METHOD
To make the shortbread:
Preheat the oven to 180°C/350°F. Lightly grease an 8- inch square pan and line with parchment paper long enough to overhang the edges.
Pulse flour, margarine, sugar, and salt in a food processor until crumbly. 1 cup of the dough should be reserved for the topping, and the remaining dough should be pressed into the prepared pan.
To make the filling:
Combine the coconut milk, chocolate chips, and sugar in a medium saucepan. Stir constantly over low heat until the chocolate is melted. Take the pan off the heat and stir in the nuts.
To make the bars:
Pour the filling over the unbaked crust and crumble the reserved shortbread dough on top, leaving some in larger clumps.
Bake for 35 minutes in the oven Allow to cool before chilling in the refrigerator for 8 hours or overnight. Lift the parchment paper to release the bars from the pan and unmould once they have chilled and set. Cut into 2- inch squares with a sharp knife and serve.
Preheat the oven to 180°C/350°F. Lightly grease an 8- inch square pan and line with parchment paper long enough to overhang the edges.
Pulse flour, margarine, sugar, and salt in a food processor until crumbly. 1 cup of the dough should be reserved for the topping, and the remaining dough should be pressed into the prepared pan.
To make the filling:
Combine the coconut milk, chocolate chips, and sugar in a medium saucepan. Stir constantly over low heat until the chocolate is melted. Take the pan off the heat and stir in the nuts.
To make the bars:
Pour the filling over the unbaked crust and crumble the reserved shortbread dough on top, leaving some in larger clumps.
Bake for 35 minutes in the oven Allow to cool before chilling in the refrigerator for 8 hours or overnight. Lift the parchment paper to release the bars from the pan and unmould once they have chilled and set. Cut into 2- inch squares with a sharp knife and serve.
RECIPE NOTES
Before serving, the cookies should be chilled in the refrigerator for 8 hours or overnight.
PECAN BARS
PECAN BARS
SERVES 16 2-INCH BARS
FOR THE SHORTBREAD:
1⁄2 cup vegan margarine
1 1⁄2 cups all-purpose flour
1⁄3 cup sugar
1⁄4 tsp salt
FOR THE FILLING:
1⁄3 cup brown sugar
1⁄4 cup sugar
4 tbsp vegan margarine
1⁄4 cup agave
2 tbsp soy, almond, or rice milk
2 cup pecans, toasted and roughly chopped
1 tsp pure vanilla extract
NUTRITIONAL VALUES
Calories: 294kcal
Fat: 7g (1.3g S.Fat)
Carbs: 60.5g
Protein: 4.4g
Sugar: 46.1g
Sodium: 20mg
METHOD
To make the shortbread:
Preheat the oven to 180°C/350°F. Line an 8-inch square baking pan with parchment paper that is long enough to hang over the edges.
Pulse margarine, flour, sugar, and salt in a food processor until crumbly. Bake for 25 minutes, pressing firmly into the prepared pan. Remove from the oven and set aside to cool.
To make the filling: Bring brown sugar, sugar, margarine, agave, and non- dairy milk to a boil in a medium saucepan. Reduce heat to low and allow to simmer for 5 minutes. Remove from the heat and add the pecans and vanilla extract. Cover the shortbread crust with the filling. Allow to cool completely before placing in the refrigerator for 8 hours or overnight, or until the filling has set.
Lift the parchment paper to release the bars from the pan and unmould once they have chilled and set. Cut into 2-inch squares with a sharp knife.
Pulse margarine, flour, sugar, and salt in a food processor until crumbly. Bake for 25 minutes, pressing firmly into the prepared pan. Remove from the oven and set aside to cool.
To make the filling: Bring brown sugar, sugar, margarine, agave, and non- dairy milk to a boil in a medium saucepan. Reduce heat to low and allow to simmer for 5 minutes. Remove from the heat and add the pecans and vanilla extract. Cover the shortbread crust with the filling. Allow to cool completely before placing in the refrigerator for 8 hours or overnight, or until the filling has set.
Lift the parchment paper to release the bars from the pan and unmould once they have chilled and set. Cut into 2-inch squares with a sharp knife.
LEMON BARS
LEMON BARS
SERVES 16 2-INCH BARS
FOR THE CRUST:
1⁄2 cup vegan margarine
1 1⁄2 cups all-purpose flour
1⁄3 cup sugar
1⁄4 tsp salt
NUTRITIONAL VALUES
Calories: 247kcal
Fat: 6.3g (1.1 S.Fat)
Carbs: 42.2g
Protein: 4.6g
Sugar: 5g
Sodium: 110mg
METHOD
To make the crust:
Preheat the oven to 180°C/350°F. Line an 8-inch square pan with parchment paper that is long enough to overhang the edges. Grease the parchment paper lightly.
Pulse margarine, flour, sugar, and salt in a food processor until crumbly. In a pre-pared pan, press the dough. 18 minutes in the oven Remove from the oven and set aside to cool.
To make the filling: 1/2 cup non-dairy milk, cornstarch, and flour, whisked until completely smooth, in a small bowl Place aside.
Bring the remaining 1/2 cup non-dairy milk, sugar, and lemon juice to a boil in a medium saucepan. Reduce the heat to medium and gradually whisk in the cornstarch mixture. Continue to cook, whisking constantly, for about 5 minutes, or until the mixture is very thick, like pudding. Remove from the heat and stir in the lemon zest and, if using, the food colouring.
To make the lemon bars: Bake for 15 minutes after pouring the filling over the crust. Allow to cool before chilling in the refrigerator for 8 hours or overnight. Lift the parchment paper to release the bars from the pan and unmould once they have chilled and set. Cut into 2-inch squares with a sharp knife and dust with powdered sugar.
Pulse margarine, flour, sugar, and salt in a food processor until crumbly. In a pre-pared pan, press the dough. 18 minutes in the oven Remove from the oven and set aside to cool.
To make the filling: 1/2 cup non-dairy milk, cornstarch, and flour, whisked until completely smooth, in a small bowl Place aside.
Bring the remaining 1/2 cup non-dairy milk, sugar, and lemon juice to a boil in a medium saucepan. Reduce the heat to medium and gradually whisk in the cornstarch mixture. Continue to cook, whisking constantly, for about 5 minutes, or until the mixture is very thick, like pudding. Remove from the heat and stir in the lemon zest and, if using, the food colouring.
To make the lemon bars: Bake for 15 minutes after pouring the filling over the crust. Allow to cool before chilling in the refrigerator for 8 hours or overnight. Lift the parchment paper to release the bars from the pan and unmould once they have chilled and set. Cut into 2-inch squares with a sharp knife and dust with powdered sugar.
RECIPE NOTES
Before serving, the lemon bars should be chilled in the refrigerator for 8 hours or overnight.
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