Sunday, April 27, 2014

Vegan Raw Lemon Coconut Bars-Spring Fling Entry #5


These lemony coconut bars are a perfect creamy citrus texture mixed with a naturally sweetened raw cookie crust--a perfect combination for a spring day.  As my final entry for the So Delicious Spring Fling Dairy Free Recipe Contest, I highly recommend making this recipe to impress your non-vegan friends; it's impossible to tell it's naturally sweetened and made with absolutely no dairy (or eggs or gluten or soy, for that matter).

It's easy and fast, minus a bit of chilling/setting time.  I made it topped with a scattering of finely shredded unsweetened coconut garnished with raw sugar-dipped lemon slices for a pretty touch, but you can make it easier and sans sugar by omitting that last bit.

Vegan Raw Lemon Coconut Bars

Yields 9 large bars or 12 med or about 24 mini


1 cup sunflower seeds
2 tablespoons So Delicious Unsweetened Original Coconut Milk
1/2 cup unsweetened coconut flakes
8 Medjool dates
¼ teaspoon sea salt
1-1/2 tablespoon lemon zest


1½ cups cashews, soaked for 2 to 4 hours and drained
1/3 cup So Delicious Coconut Creamer
¼ cup coconut oil
¼ cup coconut water or additional coconut creamer
3 tablespoons maple syrup or raw honey
½ teaspoon pure vanilla extract
¼ cup fresh lemon juice
1 tablespoon lemon zest
*optional: natural yellow food coloring or 1/8 teaspoon turmeric for color


1.  Food-process or blend together the ingredients for the bottom layer (add additional coconut milk if needed to bring everything together).   

2.  Make sure the dough is well combined, and press it into a wax paper-lined 8” square pan.
3.  Melt the coconut oil, and puree with the other filling ingredients.

4.  Pour the filling onto the bottom layer.


5.  Place into the fridge or freezer until set. Garnish with additional coconut and sugar-dipped lemon slices if desired.
Cut and enjoy!

optional: dip thinly sliced lemon into raw sugar

you can make 9 large bars or 12-24 small ones

Wednesday, April 23, 2014

Gluten-Free Vegan Lavender Brownies

Lavender Sugar: ridiculously easy to make

I created these for a pregnant friend that loves lavender, and since it resulted in such a delicate treat made with delicious lavender and coconut, I had to share!

This is an easy recipe that tastes a little time, but it's worth it.  It yields 12 giant fudgy brownies or 24 little ones.  The lavender is a nice combination with the chocolate, and not too overwhelming (a trick to baking with lavender is not to go overboard; you don't want it to remind you of perfume or soap!)

For a rainy spring afternoon, it is a good dessert, especially if you're trying to procrastinate before you head out to weed that garden!

Gluten-Free Vegan Lavender Brownies


3/4 cup raw cane sugar
1-1/2 teaspoon culinary lavender blossoms
8 oz. semisweet or dark nondairy chocolate chips
6 tablespoons nondairy butter (I used soy butter)
1/4 teaspoon sea salt
1-1/2 teaspoons pure vanilla extract
2 tablespoons flax meal
6 tablespoons vanilla coconut milk
1/4 cup black bean flour (any Gluten Free Multi Purpose Flour will do)

1/3 cup coconut milk (or any nondairy milk)
4 oz. semisweet or dark nondairy chocolate chips


1.  Line a 9x13" pan with wax paper and spritz with non stick spray.

2.  In a food processor or blender, mix 3/4 cup sugar with 1 teaspoon lavender; set aside.



Whisk 1/2 teaspoon lavender into the coconut milk, and then stir in the flax meal.  Set aside to thick and form flax "eggs".

3.  Over a double boiler or in a microwaveable bowl, heat the chocolate chips and nondairy butter until melted.  Stir in the salt and vanilla, followed by the flax meal coconut milk mixture, whisking well.


4.  Stir in the gluten-free flour and pour into the prepared pan, and bake at 325 degrees for 20 minutes.
5.  Let cool on a wire rack while you prepare the ganache.
6.  Heat the 1/3 cup coconut milk with the 4 oz of chocolate and whisk well. Let cool slightly before spreading over the pan.  Sprinkle with additional lavender blossoms and sugar if desired.

Let cool and then slice into 12-16 brownies.

Saturday, April 19, 2014

Raw Cinnamon Bun Bites

a light dusting of cinnamon finishes the look and taste of a cinnamon bun

I invented these when I came in from a run hungry but not wanting to set myself back after some great physical exertion.  I was craving something sugary, so I opted to fill myself with protein and simultaneously trick myself into thinking I was enjoying dessert.
Thus, the Cinnamon Bun Bites were born; a raw cinnamon cookie with a drizzle of coconut milk maple icing.  And it's even better than a cinnamon bun because it takes mere minutes to make, and won't make your blood sugar spike and crash like the real thing.

Best of all?  It's nut-free, dairy-free, soy-free, gluten-free, egg-free, corn-free--all sorts of allergen-free!  How can you possibly say no?

Cinnamon Bun Bites
yields 12-14 balls or cubes

1/2 cup sunflower seeds
1/2 cup dates
1/2 teaspoon vanilla
3/4 teaspoon cinnamon (Red Ape is my absolute favorite!)
sprinkle sea salt
1/4 cup protein powder (I used organic hemp protein)
1/4 cup gluten-free oats
1/2 cup unsweetened coconut milk, divided
1 tablespoon pure maple syrup

Glaze (Optional)
1-2 tablespoons coconut milk (I used So Delicious Original Coconut Milk)
1-1/2 tablespoons white rice flour or tapioca flour
2 teaspoons maple syrup

1.  Food process the seeds and dates, pulsing several times.  Add in the vanilla, cinnamon, salt and protein powder and 2 tablespoons of the coconut milk.

Pulse the seeds and dates a few times first

then add the gluten-free oats, protein powder, cinnamon, salt and coconut milk

2.  Continue to process/blend until ingredients come together.  Add the remaining coconut milk and maple syrup.
3.  Line a container/dish with plastic wrap, and use the bottom of a mug or measuring cup to flatten the dough.  (Alternately, you can roll the dough into balls).  Chill in the fridge for 15-30 minutes to firm up.
Layer plastic wrap down into your pan or dish before pressing the mixture in
Fold plastic wrap over the mixture and press firmly to set/shape
try to make it evenly flat and then chill
Once chilled, invert onto clean surface or cutting board

4.  Cut into desired size and mix coconut milk with white rice flour or tapioca starch and maple syrup, adding more coconut milk if needed, and drizzle on top.  Chill another 10 minutes for "icing" to set.

if it's a little thick (like frosting) add more coconut milk until it is an icing consistency

for even and easy-clean up: pour icing into a plastic bag and snip off the corner.

drizzle to your heart's content

optional: sprinkle cinnamon across the top

Store leftovers in an airtight container in the fridge: it will keep well for several days.  Enjoy with a cup of herbal tea for the ultimate treat!