Snickers

Ok, these are SO decadent. And delicious. I've made them a few times now and have been trying to get the recipe just right for me. I don't make a lot of candy, but if I did I think I'd have the caramel part aced more than I do. I still haven't gotten the consistency just right, but the good news is it's delicious no matter what. The original recipe I got this from doubles the amount I've listed here. For one thing, it hurt my heart (literally) to make any recipe calling for a cup and a half of maple syrup in one go. For another thing, this recipe is extremely rich and decadent and having half the amount is enough to feel like I have enough (which is saying something!) without being over the top. So again, I've HALVED the original recipe and posted that here, but you can for sure make double if you'd like.Warning: this is one of the more time-consuming, fussy, expensive recipes. It's also one of the most delicious. But in your mind you should be thinking to yourself: "this recipe is a challenge. But oh, so worth it."

Snickers

Adapted from Half-Baked Harvest

 

Nougat layer:

6 T raw cashew butter

2 T coconut oil

2 T honey (or maple syrup if strictly vegan)

2-3 T coconut flour (or almond flour)

1/2 tsp vanilla

1/4 tsp flaky sea salt, plus more for topping

1/3 C roasted peanuts

 

1. Line a loaf pan with parchment paper (it will be nearly impossible to get the sticky deliciousness out if you don't).

2. Add cashew butter, coconut oil, and honey to a microwave-safe bowl and microwave until smooth enough to combine, about 30-60 seconds. Stir in vanilla, 2 T coconut flour, and salt until mixed. It should be creamy and drizzly, but if you think it's too runny add a little more coconut flour. 

3. Pour the mixture into the prepared pan and sprinkle roasted peanuts evenly over the top. Freeze for 20 minutes, or until firm. Now make the first caramel layer.

Caramel Layer #1

1/2 C pure maple syrup

1/4 C full fat coconut cream

1/2 T natural creamy peanut butter

1/2 tsp vanilla

 

1.  In a small pot, add the maple syrup and coconut cream and bring to a boil over high heat. Boil 3-4 minutes or until thick like caramel sauce. 

2. Remove from heat and stir in peanut butter and vanilla. Let it cool a bit and then pour evenly over the nougat layer (quickly, before it stiffens!) Return the pan to the freezer while you make the next gooey caramel layer.

 Caramel Layer #2 (Gooey)

1/4 C pure maple syrup

2 T full fat coconut cream 

1/2 tsp vanilla

3 T roasted peanuts 

1. Using the same pot you used for the first caramel layer, add the maple syrup and coconut cream and bring to a boil over high heat like you did for the first layer. Let this boil for less time, perhaps only 1-3 minutes, or until thickened like a caramel sauce. 

2. Remove from heat and add vanilla. Pour this over the first caramel layer, making sure to spread it evenly. Sprinkle the roasted peanuts over the caramel, pressing them in slightly. 

3. Freeze 1-2 hours until firm. Then cut into bars (think fun size Snickers bar) and freeze again while you prepare the chocolate coating.

Chocolate Coating

1/4 C pure maple syrup

1/4 C coconut oil

1/8 C natural creamy peanut butter

1/4 C unsweetened cocoa powder

1/2 T vanilla

flaky salt for topping, optional

1. In a microwave-safe bowl, melt the maple syrup, coconut oil, and peanut butter for about 30-60 seconds and stir until well combined and smooth. Add in the vanilla and cocoa powder and stir until all the lumps and clumps are smoothed out. 

2. Line a cookie sheet with parchment or wax paper or something and put a cooling rack over the top (this is optional but helps with clean up, saves the chocolate for you to consume later, and keeps the chocolate from pooling underneath the Snickers when they're dipped.)

3. Remove snickers bars from the freezer and immerse the bars one at a time into the chocolate. use a fork to lift the bar out, letting the excess chocolate drain off, and then set on the cooling rack (optional) or on a parchment-lined plate or cookie sheet. 

4. If you want an extra thick layer of chocolate, you can dip each bar a second time after the chocolate has firmed up (the first ones should already start hardening by the time you're almost done with dipping the rest. You could also pop back in the freezer to speed up this process) or you could drizzle extra chocolate over the top in a fancy decorative pattern. Top with flaky salt, if desired. Once you're done, put the bars back in the freezer for about 10 minutes to firm up the chocolate, or put in the fridge if you're not in as much of a hurry. 

5. Store Snickers bars in the fridge for up to two weeks. Store leftover chocolate from dipping in a small container in the freezer. Eat like fudge. You're welcome. :)

Gingerbread Shape Cookies

 Gingerbread Cookies

Dreena Burton

1 ½ cups + 1 tbsp sifted spelt or whole wheat flour

1 tsp baking powder

3/4 tsp baking soda

1⁄4 + 1/8 tsp sea salt

1 tsp cinnamon

1/8 tsp ground cloves

¾ tsp ground ginger

1/8 tsp allspice

1/3 cup coconut oil (softened or at room temperature)

1⁄2 cup coconut sugar

2 T molasses or honey

2 T unsweetened almond milk

2 T pure maple syrup

 

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.  

2. In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and allspice.  In a stand mixer combine the coconut oil, sugar, molasses, milk, and maple syrup. Beat on medium speed for several minutes until creamy, scraping the bowl as needed. 

3. With the mixer on at low speed, add the dry mixture about 1⁄2 cup at a time to the wet mixture, over about a minute or so. Continue mixing until the dough comes together and separates cleanly from the inside of the mixing bowl. 

4. Roll out the dough to about 1⁄4 inch thick. No need to refrigerate first unless your dough is really pliable. If it's too sticky you can try rolling it between two sheets of parchment paper as well. Use cookie cutters to cut the dough into shapes. Space the cookies at least an inch or so apart. 

5. Bake for 10 to 11 minutes. Remove from the oven and let cool on the pan for at least a couple of minutes. Cookies firm and crisp up more as they cool. I don't recommend keeping them in the fridge (they became tooth-breaking for us when we did that!) Decorate as desired. If they get to hard you can always microwave for a few seconds. mmmmmmm!

Eclair Cake

 Every year on his birthday, my brother has eclair cake. It's very delicious! This year as his birthday approached I was thinking about this cake and realized I could make an "everything-free" version. It worked out so well, and was completely delicious! It didn't taste EXACTLY like the real eclair cake, but similar enough that it was a very satisfying substitution! It has a lot of parts, so can be somewhat time-consuming. But you could make each individual part ahead to save time. 

Eclair Cake

1-2 batches graham crackers (if you make double, you'll have extra graham crackers, which is never a bad thing)

Vanilla pudding (again, you'll have extra)

Coconut Whipped Cream (see below) made from 1 can chilled coconut milk (turn upside down in the fridge)

Chocolate Frosting from the linked recipe

1. Make the graham crackers as directed in the recipe. Let cool completely. 

2. Make the vanilla pudding, but DO NOT wait for it to firm up in the fridge. Spread it out in a thin layer in a pan and let it cool off a bit in the fridge while you make the coconut whipped cream.

3. To make the coconut whipped cream, open the chilled can of coconut milk and scoop out just the hardened cream. Beat with an electric mixer until fluffy. You can add some sweetener as well, if you want. 

4. Take out the partially chilled pudding and fold in the whipped cream. Taste and add some maple syrup as needed. You'll want it pretty sweet. 

5. Place a single layer of graham crackers on the bottom of an 8x8 cake pan. Pour a generous layer of vanilla pudding over the graham crackers, making sure they all get covered. Layer more graham crackers and vanilla pudding until you have 2-3 layers of graham crackers and 2 layers of pudding. Cover with plastic wrap and let chill in the fridge while you prepare the chocolate frosting (this could wait several hours).

6. Prepare the chocolate frosting as directed (with the greater amount of almond milk), but don't chill in the fridge afterwards. Instead, pour most or all of the warm frosting over top of the layered cake in an even layer, taking care not to pull up any pudding with it as you spread it around. 

7. Cover again with plastic wrap and let chill completely in the fridge, at least 4-6 hours or overnight (the chocolate topping probably won't need that long in the fridge, in case you didn't leave enough time for it. But the pudding ought to set up for a few hours at least). 

8. Slice and serve, keeping leftovers covered in the refrigerator.

Chocolate and Vanilla Pudding

Chocolate and Vanilla Pudding

Salted Plains

 

Chocolate Pudding

1 can (1.5 C) full fat coconut milk

1/2 C unsweetened almond milk

4 T unsweetened cocoa powder

3 T arrowroot starch

4 T maple syrup

pinch salt

1 tsp vanilla

Vanilla Pudding 

1 can (1.5 C) full fat coconut milk

1/2 C unsweetened almond milk

3 T arrowroot starch

4 T maple syrup

pinch salt

1 T vanilla 

(optional 2-3 drops yellow food coloring)

 

1. In a medium saucepan, combine coconut milk and almond milk. Warm over medium heat, whisking in cocoa powder (for chocolate pudding) and arrowroot starch until fully combined and dissolved. 

 

2. Add maple syrup and salt, stirring regularly as it thickens and comes to a low boil. It may not boil before it seems thick enough. If it does boil, let it cook another minute while stirring, then take off the heat. Stir in vanilla, and transfer to a glass bowl.

 

3. Let cool for 2-3 minutes before putting a piece of plastic onto the surface of the pudding and over the bowl. Let chill until completely set (minimum 1-2 hours). Keep in fridge for up to 3-4 days.

Enjoy over crepes, layer in a pudding cup, added to eclair cake, or plain!

Graham Crackers

 These really do have the taste and texture of the real thing! Very delicious. Tasty to eat alone, made into a graham cracker crust, or as a part of extravagant things like eclair cake! 

Graham Crackers

Minimalist Baker

 

2 T coconut sugar

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1/4 C maple syrup

1 T molasses (or honey)

2.5 T melted coconut oil

1 1/4 C oat flour (blend up rolled oats)

1/4 C arrowroot starch (cornstarch would probably work)

1.5 tsp ground flax seed

1. Preheat oven to 350 and prepare a baking sheet with parchment paper.

2. In a medium bowl, mix coconut sugar, baking soda, salt, cinnamon, maple syrup, molasses or honey, and melted coconut oil until smooth. 

3. Add oat flour, arrowroot, and ground flax until flour is thoroughly mixed in. Dough should not feel too sticky or too dry, but should hold its form when pressed together. It will look too dry at first but keep mixing. If too sticky, add more oat flour. 

4. Place dough between two sheets of parchment paper and roll out to a rectangle about 10x12 inches (should be about 1/16-inch thick). If you're having trouble with the dough rolling out, stick in the fridge for 10-20 min and try again. 

5. Use pizza cutter or knife to cut the rectangle into 2x3 inch rectangles and carefully transfer to the prepared baking sheet (leaving about 1 inch between for slight expansion). Again if you're having trouble here, put the rectangle in the fridge to chill for 5-10 minutes and then try to transfer again. 

6. Keep rolling out and cutting the dough as needed until you've used it up or eaten it up. Prick each graham cracker with a fork twice (forgot to do this and it was fine, so...) Bake 10-14 minutes or until slightly firm and a little darker in color. Watch carefully to avoid burning at the end. 

7. Let cool for 5-10 minutes on the sheet, then transfer to a cooling rack to cool completely. Makes about 15 crackers. Once completely cooled, store in an airtight container at room temperature for 2-3 days, fridge for 7-10 days, or 1-2 months in the freezer.

Apple Coffee Cake

 Apple Coffee Cake

Adapted from Minimalist Baker

 

APPLE CAKE

3/4 C unsweetened almond milk

1/2 C coconut oil, melted (or vegan butter)

1/4 C maple syrup

1 tsp vanilla

1/2 C coconut sugar

2.5 C almond flour

1.5 C whole wheat flour or gluten free flour blend

1.5 tsp baking powder

1.5 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

1.5 C chopped apples, peeled and cut into 1/2-inch (or smaller) cubes

CRUMB TOPPING (optional, but delicious!)

1/2 C coconut sugar

1/2 tsp cinnamon 

1/4 C coconut oil, melted (or vegan butter)

1/2-3/4 C almond flour or gluten free flour blend

1. Preheat oven to 375, prepare an 8x8 baking dish with parchment paper going up past the sides so you can lift the cake out later. Or just spray it and plan to leave the cake in the pan. Also you can make it in a 9 inch cake pan or two 6-inch cake pans. 

2. In a large mixing bowl, combine milk, melted oil, maple syrup, and vanilla. You'll want to be quick about adding ingredients after the coconut oil so it doesn't solidify in the colder liquid. Add coconut sugar, almond flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt until well combined. Texture will be very thick, more like cookie dough. Careful not to overmix if you're using whole wheat flour. Stir in the cubed apples until well distributed. 

3. Scrape into prepared dish and spread evenly. It won't be very smooth on top, but that's ok especially if you add the crumble topping later. 

4. Bake for 40 minutes, and prepare the crumble topping. 

5. To the same or a different mixing bowl, add coconut sugar and cinnamon and mix until combined. Add oil and mix. Then begin adding the almond flour 1/4 C at a time, mixing well after each addition. Add flour until mixture looks a little dry and it comes together easily when pinched. 

6. At 40 minutes, remove cake and add the crumble topping over top of the cake. It'll be piled pretty high! Return to oven and bake for 5 minutes until crumble topping is dry and starting to toast slightly. 

7. Remove and let cool at least 10 minutes before pulling out of the baking dish in the parchment paper (leave it alone if you aren't pulling the whole thing out at once). Let it cool almost completely before slicing. This cake is VERY tender and somewhat crumbly, but ohhh so delicious! Keep at room temperature for up to 3 days or in the freezer for up to a month.

Chocolate Hummus

 This is an excellent dip for apples, graham crackers, pretzels, grapes, bananas or a spoon! Dessert hummus has become quite the thing in the stores, but it's loaded with sugar. Try out this healthier alternative :) My kids love it, too, and it's delightful that they willingly and happily eat beans. 

Chocolate Hummus

Chocolate Covered Katie

 

1 can black beans

3.5 T unsweetened cocoa powder

1/3 C nut butter of choice

1/2 C sweetener of choice (honey, maple syrup, etc)

1/4 tsp salt

2 tsp vanilla

optional chocolate chips or add-ins

1. Drain and rinse beans well.

2. Combine all ingredients besides add-ins in a food processor until smooth. Stir in chocolate chips or other add ins. 

3. Store in the fridge, covered, for 4-5 days.