For your eating pleasure.
- 1 cup natural peanut butter (I used Teddie’s)
- 3 Tbsp light brown sugar
- 1/4 cup agave nectar (or honey)
- 1/4 cup unsweetened applesauce
- pinch of salt
- 3 cups rice crisp cereal (I used Trader Joe’s)
- 2 cup rolled oats
- 1/2 cup homemade vegan chocolate chips
- Grab a large bowl. Combine peanut butter, sugar, nectar, applesauce, and salt. Stir until completely smooth.
- Dump in the rice crisp and oats and mix together.
- Fold in in chocolate chips.
- Form into little energy balls, because that’s a thing now.
- Place on a baking sheet lined with parchment paper and freeze for a few hours.
Chocolate and peanut-butter — two ingredients that never go out of style. These vegan peanut-butter cups are easy to make and sure to satisfy your craving for chocolatey-peanut-buttery goodness.
- 1/2 cup non-dairy butter (such as Earth Balance)
- 1/2 cup natural unsweetened peanut butter, room temperature (I used Teddie’s peanut butter)
- 1/2 cup pure maple syrup
- 1/2 tsp pure vanilla extract
- 1/2 cup unsweetened cocoa powder
- Line 12-cup muffin tin with paper liners.
- Place butter in micro-wave safe bowl and melt.
- Whisk in peanut-butter, maple syrup, and vanilla.
- Sift cocoa into mixture. Make sure there are no lumps.
- Pour mixture evenly into muffin tins.
- Place muffin tin in the freezer for at least 30 minutes, until firm, or overnight for best results.
What better way to spend a rainy day than in the kitchen, baking up some vegan banana bread? Sounds like a good time to me. This bread, adapted from Minimalist Baker’s One Bowl Gluten Free Banana Bread recipe, is simple to make and a perfect way to use up those ol’ squashed bananas. For a veganized version, I substituted the egg with their flax egg recipe and swapped the honey for pure maple syrup. Because I used coconut flour, there is a distinct coconut flavor. What I’ve discovered: coconut flour is very absorbent and will call for more liquid ingredients to prevent them from getting dry and crumbly.
- 3 large ripe bananas
- 1/2 tsp pure vanilla extract
- 2 flax eggs
- 3 Tbsp coconut oil, melted
- 1/4 cup turbinado cane sugar
- 1/4 cup packed light brown sugar
- 3 Tbsp pure maple syrup
- 3.5 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cup Silk Soy Vanilla Milk (Light)
- 1/2 cup coconut flour
- 1 1/2 cup unbleached all-purpose flour (I used King Arthur’s)
- 1 1/2 cup quick oats
- 1/4 cup natural peanut butter (teddies from trader joe’s)
- Additional toppings: peanuts, walnuts, shredded coconut. Whatever you fancy.
- Preheat oven to 350 and spray a loaf pan with nonstick spray.
- Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.
- Add banana and mash until mostly smooth.
- Add remaining ingredients through soy milk and whisk vigorously to combine. Then, add coconut flour, unbleached, all purpose flour, and oats and stir well to combine.
- Pour into the pan and smooth with a spoon, then drizzle on nut butter. Take a knife or skewer and swirl to loosely disperse.
- Bake for 60 – 65 minutes, or until golden brown and crackly.
- Let rest in the pan for 10 minutes, then transfer to a cooling rack to cool. Let cool completely before cutting it. Will taste sweeter the next day.
* Can be covered and stored at room temperature for a few days or sliced and stored in freezer.