Straight out of my book, The Clean Vegan Cookbook, comes this delicious recipe for Dark Chocolate Coconut Macaroons. The 60 recipes in my cookbook are all totally exclusive, and won’t be released until January 10th, 2023, but I’m letting you in on these early. You’re definitely going to want to make them for the holidays. I have made these for friends, family and colleagues and they are loved far and wide.Continue reading “Dark Chocolate Coconut Macaroons”
It’s fall y’all, and these cinnamon apple crumble bars are the PERFECT way to kick off this cozy and delicious season. This recipe is easy to make and is totally gluten-free, vegan and refined sugar-free.
The cinnamon spice and tender apples fully embody all that is fall, and will fill your home with the most pleasant, warm aroma. I love to enjoy these bars chilled right out of the fridge alongside a hot cup of coffee, and my husband loves them reheated with a scoop of creamy vanilla oat milk ice cream. That’s right – these bars are healthy enough to be breakfast or an afternoon treat, but delicious enough to be the most satisfying dessert.
What do I need to make these Apple Crumble Bars?
These delicious bars come together with just one sauce pan, one metal making pan, and a few plant-based ingredients. To get started, you will need:
- Vegan Butter: Make sure to use sticks, not the spreadable kind.
- Coconut Sugar: Any granulate sugar will work, but I love using this unrefined option.
- Maple Syrup: Look for a high-quality, grade A pure maple syrup
- Vanilla Extract
- Flour: 1:1 Gluten Free All purpose is used in the recipe below, but regular all purpose or oat flour would also work.
- Gluten Free Old Fashioned or Rolled Oats: Not quick or instant oats 🙂
- Apples: Honey Crisp apples are delicious in this recipe, but pink lady or gala would work great too.
- Lemon Juice
- Arrowroot Powder: Cornstarch or tapioca flour would also work in this recipe.
Can I make other crumble bar flavors with the same recipe?
YES! This is my staple crumble bar recipe and the cinnamon apple layer can be replaced with any fruit filling of your choice. I love to use a high-quality raspberry jam, or make a filling from scratch with blueberries, peaches, or blackberries.
- 1 Medium Saucepan
- 1 9" x 13" metal baking pan
- 1 large mixing bowl
- 1 cup vegan butter, melted
- 3/4 cup coconut sugar, divided
- 3/4 cup grade A maple syrup
- 1 tbsp vanilla extract
- 2 1/4 cups 1:1 gluten free all purpose flour
- 1 1/2 cups gluten free rolled oats
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup chopped pecans
- 4 apples, peeled, cored, and chopped
- 1 tbsp vegan butter
- 1/3 cup coconut sugar
- 1 tsp lemon juice
- 1 tsp cinnamon
- pinch of salt
- 2 tsp arrowroot powder mixed with 2 tsp water
- Preheat oven to 350 and lightly spray a 9" x 13" metal baking pan with oil.
- Add the butter, coconut sugar, maple syrup, and vanilla extract to a large mixing bowl and use a fork or hand mixer to combine. Especially with the melted butter, this is totally a recipe you can mix by hand, but feel free to use an electric mixer if you feel so inclined!
- Add in the flour, oats, cinnamon and salt. Use your fork to mix and combine. If the dough is too wet, add additional flour 1 tbsp at a time. It should hold together but be a bit crumbly.
- Set aside 1 1/2 cups of dough. Press remaining dough into the bottom of your prepared baking dish. Use freshly washed hands or a rubber spatula to smooth into an even layer. Transfer to the preheated oven and bake for 10 minutes.
- While the crust is baking, add the apples, butter, sugar, lemon juice, cinnamon and salt to a medium saucepan over medium low heat. Stirring frequently, cook for 5-10 minutes until apples are tender and juicy. Create a slurry by mixing the arrowroot powder with water and slowly stirring into the apple mixture until it has thickened.
- Remove the crust from the oven and pour the cinnamon apples on top, using a rubber spatula to spread into an even layer. Use your hands to crumble the remaining dough on top of the apples, and sprinkle with pecans. Return to the oven and bake for 18-20 more minutes until the top is lightly golden.
- Let cool for at least 10 minutes before slicing. These bars can be enjoyed warm or cool. Store in an air-tight container in the fridge for up to 7 days.
‘Tis the season for baking, and these Gluten Free Mini Vegan Cheesecake Bites are the perfect treat for your next get holiday together. The recipe includes a few shortcuts to make these bites simple, fun and easy! One secret shortcut? The gluten-free vegan dough is actually store-bought!
To be honest, I’m a cookie dough snob. I never thought I would cut corners with a store-bought dough, but this ready-to-bake dough from Sweet Loren’s is amazing. Not only are the cookies incredibly tasty, they’re also made with clean, non-GMO, plant based and gluten-free ingredients. This means everyone at your holiday party is able to enjoy them. Personally, I love that its TOTALLY safe to eat raw! Perfect for those nights when you don’t want to bake but you’re craving a sweet treat or fresh-outta-the-oven baked goods. Bake them as-is, snack on the dough, or use as the perfect shortcut in your holiday recipes like these delicious mini vegan cheesecake bites.
These mini cheesecake bites are so versatile! Keep them plain, add raspberry or pumpkin like I did here, or get creative and add toppings of your choice.
What makes these Mini Vegan Cheesecake Bites Vegan?
- Crust: The simple cheesecake crust is made with store-bought, ready to bake, gluten free, vegan dough from Sweet Loren’s! All of their products are made with high quality, clean, non-GMO, plant based and gluten-free ingredients that you will love.
- Filling: The silky smooth, creamy filling is made with raw cashews and coconut cream for the perfect cheesecake texture.
How to serve:
Keep these vegan cheesecake bites frozen until right before serving. Because they are frozen, their texture is best after thawing for 5-10 minutes. Pull them out of the freezer and plate just before its time for dessert. Pair them with champagne, coffee, or wine for the perfect after dinner treat!
- 2 Mini Muffin Tins
- Food Processor
- 2 C raw cashews, boiled for 30 minutes and rinsed with cool water
- 1/2 C maple syrup
- 1 lemon, zested and juiced
- 1 TBSP vanilla extract
- 3/4 C coconut cream (solid part from the top of full fat canned coconut milk)
- 1/2 tsp salt
- 1/4 C coconut oil, melted and cooled
Salted Caramel Pumpkin
- 1/2 C pumpkin puree
- 2 tsp pumpkin spice
- 4 pitted medjool dates, soaked in hot water until soft
- 1 tsp vanilla
- 1 TBSP full fat coconut cream
- 24 pecans, toasted
- flaky salt, for topping
- 3/4 C fresh or frozen raspberries, plus more for topping
- 2 TBSP maple syrup
- 1 tsp tapioca flour or corn starch mixed with 2 tsp warm water
- Preheat oven to 325. Lightly coat 2 mini muffin tins with oil.
- Divide each section of pre-cut sugar cookie dough and oatmeal cookie dough into 4 sub sections. Place one in each muffin tin cup, using a small glass like a shot glass or your fingers to press down. Bake for 5 minutes. Remove from oven and use the same small glass to flatten again. Set aside to cool.
- Add all ingredients for cheesecakes to a food processor and blend on high for 60-90 seconds until totally smooth. Pour half of the mixture into a separate bowl.
- Add pumpkin and pumpkin spice to the food processor with the cashew mixture and pulse until combined.
- Prepare your raspberry topping by adding raspberries and syrup to a small saucepan and simmering for 5-10 minutes. Slowly mix in the tapioca flour + water to thicken. Set aside to cool.
- Spoon the pumpkin filing in to the cups with sugar cookie base, and the plain into the oatmeal cookie base. Fill to the top. Spoon a small amount of raspberry jam onto each plain cheesecake and swirl. Place on a flat surface in the freezer to chill for at least 2-3 hours.
- Meanwhile, prepare your date caramel by pureeing dates, vanilla and coconut cream until smooth.
- After 2 hours, remove cheesecakes from freezer. Top pumpkin cakes with a spoonful of date caramel, a pecan and a sprinkle of flaky salt, and top raspberry cheesecakes with a spoonful of jam and a frozen raspberry. Return to freezer for 30 minutes.
- Remove from freezer 5-10 minutes before serving and use a knife to carefully pop out each bite.
*Recipe created in partnership with Sweet Loren’s
I don’t know about you, but the second the fall weather hits I am in the mood to BAKE. These Peanut Butter Pumpkin Cookies definitely hit the spot! They combine the texture and taste of your favorite peanut butter cookie with a hint of pumpkin spice for seasonal flare. They are delightful alongside a cup of coffee or hot chocolate, and perfect for cozying up by a warm fire this fall.
Peanut butter cookies are a year-round staple, but adding some pumpkin and fall spices make these the perfect seasonal treat! They are subtly sweet, soft, chewy, full of pumpkiny flavor and finish with a burst of fall spice. The texture is also to die for and you would never know they are gluten free and vegan.
What you need to make these gluten free vegan Peanut Butter Pumpkin Cookies
A few simple ingredients are all you need to make these delicious gluten free vegan peanut butter cookies, and chances are you already have them in your pantry! With so few ingredients, these cookies are incredibly easy to make. I like to make a big batch and store the dough in the freezer for easy thaw and bake cookies!
- Unsweetened Natural Peanut Butter: I like to use crunchy peanut butter for this recipe as it adds a little texture, but creamy peanut butter would work great as well! Make sure your peanut butter is unsweetened with zero additives. The only ingredient on the list should be peanuts (and maybe salt).
- Vegan Butter: Opt for sticks over spreadable for this recipe.
- Grade A Maple Syrup
- Coconut Sugar
- Vanilla Extract
- Pumpkin Puree
- Gluten Free Oat Flour
- Baking Soda
- Pumpkin Spice: If you don’t have pumpkin spice on hand, make your own by combining 1 TBSP cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp all spice and 1/4 tsp cloves.
Along with making the dough ahead of time, you can also bake them in advance. Store in an airtight container for up to 4 days or in the freezer for up to 6 months!
- 1 C peanut butter natural, unsweetened
- 1/2 C vegan butter, softened
- 1/4 C maple syrup
- 2/3 C coconut sugar, plus more for topping can substitute brown sugar
- 1 TBSP vanilla extract
- 1/3 C pumpkin puree not pumpkin pie filling
- 1 3/4 C gluten free oat flour or all purpose flour
- 1/2 tsp baking soda
- 1 TBSP pumpkin pie spice
- 1/2 tsp salt
- Preheat oven to 350.
- Add peanut butter, vegan butter, maple syrup, coconut sugar, vanilla and pumpkin puree to a bowl. Using a hand mixer, beat on high for 1-2 minutes until well combined and fluffy.
- Add in all remaining ingredients and mix just until combined.
- Roll into 1.5 TBSP sized balls and place on a parchment lined baking sheet. Use a fork dipped in water (to prevent sticking) to flatten the balls in a crosshatch pattern. Sprinkle with coconut sugar.
- Bake for 8-10 minutes until slightly golden on the bottom.
- Remove from oven and let cool for 2-3 minutes before transferring to parchment paper.
Fall is here and these Chewy Chocolate Chip Pumpkin Cookie Bars with Vegan Cream Cheese Frosting are the PERFECT plant-based, gluten-free treat to celebrate halloween and have some festive fall fun in the kitchen! You no longer need to face the burden of choosing between Chocolate Chip Cookies and Pumpkin Bars – this recipe combines the two for an absolutely perfect match made in heaven. With this combo you have the fudgey, chewy, chocolatey goodness of a classic chocolate chip cookie blended with the spiced deliciousness of pumpkin bars for a delightful halloween treat. We all know no pumpkin bar would be complete without a creamy, sweet and tangy cream cheese frosting, and these bars have just that. Better yet, they’re naturally sweetened, 100% vegan and gluten free!
What makes these Chewy Chocolate Chip Pumpkin Cookie Bars vegan?
To make this recipe totally plant-based, a few simple vegan substitutes are used. Along with vegan butter and vegan chocolate chips, I used my favorite dairy-free cream cheese from Treeline. This creamy cashew-based spread is a healthier alternative to traditional cream cheese. It has a mild, tangy flavor and a smooth and silky texture, which is perfect for making vegan cream cheese frosting.
How to make the best Chewy Chocolate Chip Pumpkin Bars
Start by lining a large 12” x 18” metal baking sheet with aluminum foil and lightly spraying with oil. You could also use a slightly smaller metal baking sheet for thicker bars. Set your pan aside. To begin making the dough, add your wet ingredients to a bowl and mix well to combine. Beat for 1-2 minutes until silky smooth. Once your dry ingredients are added, mix on low speed until combined, being sure not to over-mix. Then, gently fold in chocolate chips.
Spread into your lined baking sheet and press into an even layer. After spreading, I like to perfect them by flattening with lightly oiled hands or the flat side of a metal spatula. Then, sprinkle with additional chocolate chips if desired and slide into your preheated 350 degree oven. Be prepared for your house to smell amazing. For the perfect texture you want to be sure to not over-bake these bars, you want them fudgey! 18-20 minutes should be perfect and you’ll know when they’re done if a toothpick inserted in the center comes out mostly clean.
The texture and taste of this Treeline cream cheese frosting is to die for so you’ll definitely be licking the spatula! But, make sure to let the bars cool completely before topping with your freshly whipped-up frosting. Practice your very best self control (or don’t) and spread your chilled bars with an even layer of frosting. Place back into the fridge and chill for at least 2 hours before slicing.
How to Serve These Bars
These bars taste their very best when they’re served cold and actually taste even better after a couple days in the fridge. Because of this, feel free to make ahead of time and pull them out right before your halloween party starts. Enjoy!
If you like this cream cheese frosting, be sure to check out my other favorite vegan products from Treeline:
- Vegan Goat Cheese
- Chive and Onion Vegan Cream Cheese
- French Style Scallion Vegan Cheese Spread
- Vegan Pepper Jack Slices
- Aged Artisanal Vegan Variety Cheeses
- 18" x 12" rimmed metal baking sheet
- electric mixer
- rubber spatula
- aluminum foil
- metal spatula
- Mixing Bowl
Chocolate Chip Pumpkin Cookie Bars
- 1/2 C coconut oil, melted
- 1/2 C vegan butter, melted
- 1/2 C cashew butter or almond butter
- 1 C coconut sugar or brown sugar
- 1 C pumpkin puree not pumpkin pie filling
- 1/3 C pitted medjool dates, boiled for 5 minutes until soft or date paste or molasses
- 1 TBSP vanilla extract
- 3 C gluten free all purpose flour
- 1 tsp baking soda
- 1 TBSP arrowroot powder or cornstarch
- 1 TBSP pumpkin pie spice
- 1 tsp salt
- 1 C vegan dark chocolate chips
Vegan Cream Cheese Frosting
- 16 oz Treeline vegan cream cheese
- 4 oz vegan butter, softened
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 2-3 C powdered sugar adjust for desired sweetness
- Preheat oven to 350 degrees.
- Line a 12” x 18” baking sheet with foil and spray lightly with a neutral oil.
- Add coconut oil, vegan butter, nut butter, sugar, pumpkin, dates, and vanilla to amixing bowl. Using a hand mixer, beat on high speed until well combined. 1-2minutes. Scrape down sides of bowl.
- Add in remaining dry ingredients, except chocolate chips, and mix until just combined. Do not over-mix.
- Gently fold in chocolate chips using the mixer on low speed or with a rubber spatula.
- Pour dough onto baking sheet and use the spatula or lightly oiled hands to flatten into an even layer.
- Bake for 18-22 minutes. For doughy fudgey bars, do not over bake! Remove from oven and let cool completely.
- While bars are baking and cooling, prepare your frosting. Add vegan cream cheese, vegan butter, salt, cinnamon, and vanilla to a mixing bowl and use a hand mixer to beat on high speed until well combined. Add in powdered sugar 1 C at a time until desired sweetness is achieved.
- Once bars are completely cooled, use a rubber spatula to spread frosting in an even layer. Place back in fridge and chill for at least 2 hours before serving.
- Keep these bars in the fridge for up to a week and serve cold. These bars are actually BEST after 48 hours in the fridge.
Raspberry Crumble Bars
I hope you guys had an AWESOME New Year’s Eve! 🤗 We sure did! 🥂 Complete with a fully 💯 vegan, gluten-free, and sugar-free dessert spread to ring in the new year last night 🎉 and everything was DELISH! 😍 The best part of all? You can enjoy these tasty treats and not feel TERRIBLE afterward. 👏🏼 Dairy, sugar, and gluten always give me a stomach ache, make me feel super sluggish and overly full, and then I end up with digestive issues and blemishes on my skin. 😫 NOT ANYMORE! 😃 These Raspberry Crumble Bars are just ONE of the tasty recipes I’ll be sharing, and they’re definitely my FAV from last night’s spread! ❤️ Check out the details below! ⬇️
• 1/2 C @miyokoscreamery vegan butter, melted
• 3/4 C brown coconut sugar
• 1 tsp @simplyorganicfoods Madagascar Vanilla
• 1/2 tsp @simplyorganicfoods almond extract
• 1 C + 2 TBSP @bobsredmill gluten free 1:1 all purpose flour
• 3/4 C @bobsredmill gluten free rolled oats
• 1/4 tsp cinnamon
• pinch of salt
• 8 oz @stdalfourusa raspberry jam (no sugar or sweeteners added)
• lemon zest
• sliced almonds
• more oats for sprinkling
1. Preheat oven to 350.
2. Line an 8×8” glass baking dish with aluminum foil. Spray with @spectrumorganic coconut oil. Set aside.
3. Combine first 4 ingredients in a large bowl using a hand mixer. Beat until well mixed.
4. Add next 4 dry ingredients to bowl. Mix to combine.
5. Reserve 1 C of dough and set aside. Press remaining dough into the bottom of the 8×8” dish with your hands or a spoon/spatula.
6. Top with jam spreading evenly.
7. Sprinkle with lemon zest and sliced almonds.
8. Crumble remaining dough on top and sprinkle with extra oats.
9. Bake for 22-25 minutes!