Films and Veganism: February 2014

Vegan Coconut Chocolate Chip Cake Bars, Revisited + Vegan Burritos

February 12, 2014

These vegan coconut chocolate chip cake bars are super easy to make and taste great.

These cake bars are gooey and delicious when warm out of the oven,

and they taste more like cake when refrigerated overnight.

INGREDIENTS

Dry
1 cup Organic flour
3/4-1 cup Turbinado/Organic Sugar
1/2 tsp. Sodium-free baking powder

Wet
3/4 cup - Blended banana
1/2 cup - Vanilla almond milk

Add-ins
1/2 cup - Shredded coconut
1/2 or 3/4 cup - Vegan chocolate chips

I also like to add a dash of shredded coconut and chocolate chips to the top as well.

METHOD

Blend dry ingredients, mix the dry into the wet, and pour into a baking dish.
Bake on 350 for 25-35 minutes until slightly browned (photographed below). Times may vary.

Here is the recipe for the vegan burritos.

These vegan burritos were made full with beans, potatoes, corn, bell peppers, avocado,

and some sriracha with gluten-free, ancient grain tortillas. Healthy, easy to make, and delicious!

chocolate

Easy Coconut Chocolate Chip Cake Bars

February 12, 2014

Awesome vegan coconut vanilla chocolate chip cake bars that are super easy to make!

INGREDIENTS

Dry
1 cup - Flour
1 cup - Raw sugar or brown sugar
1/2 teas - Baking powder ( can use sodium-free)
1/8 teas - Sea salt (I make this without salt)

Wet
1/2 teas - Vanilla
3/4 cup - Blended banana
1/2 cup - Almond milk or other non-dairy milk

Add-ins
1/2 cup - Shredded coconut
1/2 or 3/4 cup - Vegan chocolate chips

Blueberries could also be added to this, along with a crumb-cake topping.

METHOD

Just mix together the wet and dry ingredients then pour into a baking dish.
Bake on 350 for 25-30 minutes. Times may vary.

After mixing all ingredients, it looks like this..

This recipe was adapted from one I found from this coconut bliss bar recipe. I omitted oil/earth balance, used banana as an egg substitute, and added almond milk, which is why the texture and look of the two recipes are completely different.

Not particularly healthy, but vegan and delicious.

Next time I make this, the photos won't be as blurry. Better camera in the future.

dessert

Raw Vegan Persimmon-Date Ice Cream Pie

February 04, 2014

Lately, there have been a lot of raw vegan pies appearing on several of the vegan-raw vegan blogs I follow. So once I had finally obtained some good dates (could only get a few since quality dates are expensive) AND persimmons, I decided to make- something sweet especially since I had a really, really ripe hachiya persimmon that needed to be eaten. This single-serving pie is small, but it is super sweet.

Frozen version

INGREDIENTS

FILLING
1 or 2 Medjool Dates
1/2 Frozen Banana
1 Hachiya Persimmon, if you have the Fuyu persimmon use two

CRUST
3-4 Dates*
1 Slice Apple**
A pinch cinnamon
Coconut sugar, enough to roll the "crust-dough"

*I only had four dates left when I made this recipe, which is why the crust looks so faint. I recommend using anywhere from 3-6 dates and using a food processor or really good blender for the dates.
**I used only a little bit of apple since I was eating apple when I made it and thought it would be a good addition to the crust. I suppose you could also use pecans, cashews, or some other nuts to make it more of a crust, the pie just won't be fat-free.

METHOD

FILLING

Blend persimmon, dates, and banana in blender- set aside.

CRUST
- Blend or process dates, pieces of apple, and pinch of cinnamon until at crust-like, blended consistency.
- Then roll crust into ball and roll that ball in a bowl of coconut sugar to coat the outside. When coated, flatten the "dough" as shown in the two photos below: