I’ve ‘FIG’ured out the secret to quick and delicious raw vegan cheesecake bar. I used to make these many years ago when I first really found a hobby in vegan baking. The biggest hassle though? Having the forethought to soak nuts for hours at a time! BUT I’ve discovered a time saving trick…. You can simply pour boiling water over the cashews and ta-da! Cashews softened in 15-20 minutes and good to go! And the other plus? The only special equipment you need is a high powered blender or a food processor!
Read moreDark Chocolate & Raspberry Breakfast Bar
British berries are fantastic. A short walk through the woodlands and you will find many identifiable (as well as mysterious) berries growing on bushes.
It is a massive comfort in many ways, as I grew up spending my weekends and summers in Northern Ontario in Canada, surrounded by wilderness. Holding my childhood memories in nature, I realize how fortunate I am to even just have a deeper connection to where our food comes from.
These abundant forests, that I still consider my home, grew blueberries, raspberries, blackberries, and even the stay black bear indulging on the same tart delicacies. Visiting my parents house, I can still walk around the property among deer, beavers, and loons and pick raspberries for a pie or cake.
Of course, wild raspberries are probably 1/10th the size of farm grown, and are packed with flavor like no other. We sometimes will pick them in late august (if the animals haven’t beat us to it) and freeze them for a later date. You can of course do this with farmed local berries when in season (as they taste better and hold more nutrients then off-season). It’s perfect for pies, or breakfast oat bars like this!
In this recipe, I’ve used my base for breakfast bars, which is gluten free oats, a ripe banana, coconut oil and maple syrup. You can add whatever you like to this, just follow the recipe and flavor accordingly!
Dark Chocolate & Raspberry Breakfast Bars
Serves 12
30 Minutes
Ingredients
-1 Cup Gluten Free Oats
-1 Ripe Banana
-1 Tbsp. Coconut Oil, melted (I use Lucy Bee, as it is fair trade and rated 1st in ethical coconut brands)
-3 Tbsp. Maple Syrup
-1 Tsp. Vanilla
-1/2 Cup Organic British Raspberries
-1/2 Bar Dark Chocolate (I use Montezuma 100%, but you can use anything over 75%)
Method
1. Preheat oven to 180C.
2. Mash your banana in a bowl, combine oats, melted coconut oil, maple syrup, and vanilla. Let sit for 10 minutes.
3. Chop Dark Chocolate into chunks, and add to bowl with the raspberries and fold into oat ‘batter’ gently.
4. Bake 15-20 Minutes until golden. Cool completely and cut.
Keep covered for 2-3 days, in fridge for 5, or store in freezer for 1 month.
Salted Caramel Millionaire Bars
Salted Caramel Millionaire Bars
Gluten Free, Vegan, Refined Sugar Free, Paleo
Ingredients
Shortbread
1/2 Cup Almond Flour
1/2 Cup Coconut Flour
1/3 Cup Coconut Oil
3 tbsp. Maple Syrup
Caramel
1/2 Cup Smooth Almond Butter
1/4 Cup Melted Coconut Oil
1 tsp Vanilla Extract
1/4 Cup Maple Syrup
Pinch Sea Salt
Chocolate Layer
1 Bar Dark Chocolate (85% or higher)
1 tbsp. Coconut Oil
1 tsp. Maple Syrup
Topping
Sea Salt
Option: Freeze Dried Raspberries
Option: Banana Slices
Option: Granola Topping
Method
Shortbread
Preheat oven to 175 degrees Celsius
Combine almond and coconut flour with melted coconut oil and mix until smooth.
Line an 20 x 20 tray with high sides. Line with compostable parchment paper for easy removal. Pour batter into tray, smooth until even, and tap the tray against counter to release air bubbles.
Bake for 12 minutes until starting to brown. Remove from oven. Allow to cool completely.
Caramel
In a saucepan, combine almond butter, coconut oil, and maple syrup.
Place on stove over low heat, and whisk until components are beginning have melted and become liquid.
Whisk in salt to taste.
Allow to completely cool.
Chocolate & Putting It All Together
Once the caramel and shortbread are cool, pour the caramel over the shortbread in the tray and smooth using the back of a silicon or wooden spoon so that it completely covers the shortbread.
Place layered shortbread and salted caramel in fridge to further set. Leave for approximately 10 minutes.
Meanwhile, roughly chop with a knife or hands the chocolate bar. Place in a microwavable bowl, or on a double boiler and add the coconut oil. If using a microwave, put on high heat for 30 second intervals, stirring in between, until fully melted.
Remove shortbread and caramel layers from fridge. Pour the melted chocolate in a thin layer over, and sprinkle the sea salt on top. Add any other toppings you wish on top at this stage.
Place the Salted Caramel Millionaire Bars in the freezer or fridge until completely chilled.
Cut scrap ends so you have a true square to work with. Cut 1.5 cm by 4 cm rectangles or 2 cm by 2 cm squares dependant on preference. For clean slices wipe down your knife between cuts.
Dependant on the chocolate you have used, and how hot your kitchen is, keep the bars in a cool place or in the fridge. In my recipe, I found organic 100% dark chocolate and because it doesn't have stabilizers or other chemicals along with my hot kitchen, they didn't bare well left out.
I kept some of the bars in the freezer, taking them out to thaw before serving, and left some in the fridge for easy access.
Enjoy as a snack, dessert, or on top of yogurt <3