Vegan Crème Brûlée
Make this delicious vegan crème brûlée for Valentine’s Day!
Tag: No Bake
No Bake Cookies and Cream Mini Cheesecakes (vegan)
No Bake, Vegan Cookies and Cream Mini Cheesecakes are decadent and delicious!
Share:
No Bake Chocolate Almond Bars (vegan, gluten free)
I made these delicious bars one night during a winter storm in Chicago. I was craving something that tasted like an Almond Joy candy bar but without the refined sugar and dairy. I also didn’t want to turn the oven on that night. These no bake bars are chewy, rich, and full of coconut, almond, and chocolate. They are decadent and will definitely satisfy your chocolate craving. They’re also easy to make and contain only 8 simple ingredients. You can serve them at your next holiday dinner party or gift them in a pretty tin. For this recipe, you’ll need a 9″ x 5″ loaf pan and high powered blender or food processor. The dates take about 10-15 minutes to break down. Parchment paper is also helpful to lift the bars out of the pan (they should still be easy to remove from the pan without parchment). I used the microwave to melt my chocolate but you can use a double boiler or a makeshift one using a pot of boiling water and a heat safe bowl.
No Bake Chocolate Almond Bars (vegan, gluten free)
Ingredients
- 1 cup pitted dates
- 2 tbs virgin coconut oil (divided)
- 1 tbs coconut flour
- 5 tbs almond flour
- 1 tbs flaxseed powder
- 1/4 cup plus 2 tbs unsweetened shredded raw coconut (divided)
- 1 (4 oz) vegan chocolate bar (preferably dark)
- 2 tbs almond butter
Directions
Line a 9″ x 5″ loaf pan with parchment paper with edges of parchment hanging over the sides of the pan. This is optional but will make removing and cutting the bars easier after you chill them. Place dates in a high powered blender or food processor and blend on low for about 10-15 minutes. Scrape down sides frequently. Dates will form a paste like consistency or ball up. Next, add coconut oil and blend on low until combined. Next, add almond butter, 2 tbs shredded coconut, and flaxseed powder. Blend again on low until combined. Add almond flour and coconut flour and blend again until combined. Scoop date mixture out with a spatula and press evenly into the 9″ x 5″ loaf pan. Melt chocolate bar and 1 tbs coconut oil in a double boiler or microwave in a microwave safe bowl for 45 seconds. Stir to make sure coconut oil and chocolate are well combined and melted all the way. Pour melted chocolate over date mixture and use a spatula to make sure chocolate is spread evenly. Let cool for about 10-15 minutes at room temperature then refrigerate for about 2 hours (minimum 1 hour). Remove from fridge and cut into 8 squares. Store bars in the fridge in an airtight container for up to 4 days.Nutrition Information:
- Approximate Calories per bar: 252 cal
