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vegan, brownies & bars, no-bake, sweet · May 1, 2014

Blueberry Streusel Bars

I didn’t bake (or should I say make) anything yesterday, which is very unusual for me.  My little Aussie Shepherd has kept me preoccupied.  Based on my amateur diagnosing skills (aka Google), she just has allergies, but I still worry.  Her nose and eyes are irritated, and she has been itching like crazy.  She’s typically a little ball of energy, but lately she’s been sleeping when she usually would be trying to entice me to play rope.

I won’t bore you with my puppy’s health, but I’ve realized a few things from all of this.  It is so easy it is to overlook the small signs animals display when they are uncomfortable.  In retrospect, her energy had been low and she had been itchy for a few days before I even thought twice about it.  I’m much quicker to take her to the vet or give her medication than I am for myself.  I can gauge my own discomfort and decide how much I want to endure, but she can’t tell me what she is feeling or how much is too much.  I feel it is only fair to give her as much relief as possible. For those creatures who can’t communicate that something is wrong in words, we have to be ten times more receptive to pick up on the small clues.

Of course I missed my time in the kitchen, but it means that I have lots of pent up creative juices and tons of fruit-filled ideas today.

I have an abundance of blueberries in my fridge, because they are on sale this week.  I have dried blueberries in my cabinet, because they are such tasty little morsels.  And I love streusel because its streusel!

Cheap blueberries + dried blueberries + love of streusel = blueberry streusel bars!

Blueberry Streusel Bars

Makes 8

Base

3/4 cup dried blueberries

1 cup almond meal

Blueberry Jam

1 cup blueberries

1 tsp coconut nectar (or liquid sweetener of choice)

3 TBSP chia seeds

Streusel

1/4 cup almond meal

1/2 cup sliced almonds

2 tsp coconut nectar (or liquid sweetener of choice)

Optional: 1/2 tsp cinnamon

  1. Combine the dried blueberries and almond meal for the base in a food processor, and process until it forms a dough ball.  Press into a loaf pan lined with plastic wrap for easy removal.  Place in the refrigerator.
  2. Process the fresh blueberries and sweetener for the jam in a food processor.  Pour into a bowl, and stir in the chia seeds.  Allow it to sit for at least 15 minutes so the chia seeds can thicken the jam.  Pour on top of the base, and place it back in the refrigerator.
  3. Combine all the streusel ingredients in a bowl, and mix with your hands until it clumps and is quite sticky.  Add water slowly if it is too dry and not clumping.  Sprinkle on top of the jam layer.
  4. Cut into squares and serve.  Store leftovers in the refrigerator.

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In: vegan, brownies & bars, no-bake, sweet · Tagged: berry, blueberry, brownies and bars, cinnamon, streusel

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Vegan Marshmallow Cheesecake

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Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below…

Cake
-3/4 cup (180g) non-dairy yogurt
-1/2 cup (125g) almond butter or tahini
-1/2 cup (160g) maple syrup
-1 tsp vanilla extract
-1/3 cup (40g) coconut flour
-1/3 cup (40g) tapioca flour
-2 tsp baking powder
-1/4 tsp salt
-1 cup blueberries (fresh or frozen)
Streusel
-1/4 cup (50g) coconut oil
-1/4 cup (35g) coconut sugar
-2 tbsp (15g) coconut flour
-1 tsp cinnamon
-1/4 cup (30g) chopped walnuts

Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing.

#veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below…

Vegan White Chocolate Valentine’s Truffles
-1 package @emmysorganics Dark Cacao Coconut Cookies
-1/4 cup (65g) almond or peanut butter
-1/3 cup (60g) dark chocolate chips, melted
-Pinch of salt
-1/2 tsp vanilla extract
-8oz vegan white chocolate.
-Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping

Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy!

#veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie!

Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️

Crust
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-12oz unsweetened chocolate, melted
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Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides.

Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy!

https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below…

Crust
-1 package Emmy’s Organics Dark Cacao Cookies
-1/4 cup (30g) almond flour
-2 tbsp (50g) coconut oil
Filling
-2 cups (360g) raw cashews, soaked 3+ hours then drained
-1 cup (240g) full fat coconut milk
-1/3 cup (105g) maple syrup
-2 tbsp lemon juice
-1 tbsp lemon zest
-1 tsp vanilla extract
Swirl
-1 1/2 cup (180g) fresh raspberries
-2 tbsp coconut sugar
-1-2 tbsp water

Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down.  Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. 

#nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 

New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/

#vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
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Ingredients
-1/2 cup coconut sugar
-1/4 cup almond butter (or any nut/seed butter)
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-1 tbsp lemon juice
-2 tsps ginger
-1 tsp cinnamon
-1/4 tsp cloves
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https://feastingonfruit.com/gingerbread-cutout-cookies/
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4-5 frozen bananas
2 tbsp molasses
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
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Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!)

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https://feastingonfruit.com/gingerbread-nice-cream/

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