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

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.

RECIPE NOTES

Before serving, the cookies should be chilled in the refrigerator for 8 hours or overnight.

CHOCOLATE PEANUT BUTTER FUDGE

SERVES 16 2-INCH SQUARES

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: 249kcal
Fat: 7.4g (1.1g S.Fat)
Carbs: 40.7g
Protein: 4.7g
Sugar: 7.6g
Sodium: 104mg

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 overhang the edges.

In a food processor, combine margarine, flour, sugar, and salt until crumbly. Bake for 25 minutes after pressing firmly into the prepared pan. Remove from 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 the heat to low and allow to simmer for 5 minutes. Remove from the heat and stir in the pecans and vanilla extract. Spread the filling over the shortbread crust. Allow to cool completely before chilling in the refrigerator for 8 hours or overnight, until the filling has set.

When the bars have chilled and set, lift the parchment paper to release them from the pan and unmould them. Cut the dough into 2-inch squares with a sharp knife.

RECIPE NOTES

Before serving, the bar cookies should be chilled in the refrigerator for 8 hours or overnight.