Blackberry Pie Barsadapted from Rebecca Rather, The Pastry QueenCrust and Topping 3 cups all-purpose flour 1 1/2 cups sugar 1/4 tsp salt 1 1/2 cups (3 sticks) unsalted butter, chilled Fruit Filling 4 large eggs 2 cups sugar 1 cup sour cream 3/4 cup flour pinch salt zest of 1/2 lemon 1 tsp almond extract 2 (16-oz) packages frozen blackberries, thawed and drained To make the crust and topping, preheat the oven to 350 degrees.  Grease a 9x13 inch baking pan. Combine the flour, sugar, and salt in the bowl of a food processor.  Pulse a few times to mix.  Cut the butter into 1/2-inch cubes, and add to the flour mixture.  Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.Reserve 1 1/2 cups of the mixture to use as the topping.  Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes.  Cool for at least 10 minutes.To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract.  Gently fold in the berries and spoon the mixture over the crust.  Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.
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Cookie Dough Babies (a.k.a. Raw Cookie Dough Balls) Scant 2/3 cup pitted dates (80g) (I highly recommend Sunmaid dates, found in regular grocery stores near the raisins. They’re softer and easier to blend.)  handful of chocolate chips or Sugar-Free Chocolate Chips 1/4 cup cashews (30g) (or another nut, like almonds.) 1/4 tsp pure vanilla extract tiny pinch of salt (can be omitted) Blend the dates, cashews, salt, and vanilla in a food processor. (You can use a blender, but they’re much harder to blend and they can get very sticky.) You can either blend the chocolate with the other ingredients or chop it separately, then mix the pieces into the dough. Make bars, balls, or shapes of whatever size you want.
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Triple Almond Cherry Crumble Squares Almond squares: 1 & 1/2 cup raw almonds, ground into meal (or 1.5 cups + 2 tbsp almond meal) 1/4 cup brown rice flour 2 tbsp ground flax seed 1 tsp baking powder scant 1/2 tsp kosher salt 1/2 cup almond butter 6 tbsp agave nectar (or maple syrup) 1/2 tsp almond extract Cherry Almond Chia Seed Jam: 3 cups pitted cherries, roughly chopped 2.5 tbsp agave nectar (or maple syrup) 2 tbsp chia seeds 1/2 tsp almond extract 1. Preheat the oven to 350F and line an 8-inch square pan with two pieces of parchment paper, one going each direction. 2. Place almonds into a high-speed blender and grind into flour, making sure not to process too long or the oils will release. Or use store bought almond meal (use approx 1.5 cups + 2 tbsp almond meal). 3. In a large bowl, whisk the dry ingredients together (almond meal, rice flour, ground flax, baking powder, and salt). Use your fingers to break up any clumps of almond meal. In a small bowl, mix together the almond butter, agave, and almond extract. Add wet mixture to dry mixture and stir until thoroughly combined. I got in there with my hands and kneaded the dough together a few times! 4. Set aside 1/2 cup of packed dough for crumbling on top of the jam later. Press the rest of the dough into the prepared pan. You may need to lightly wet your fingers as it’s sticky! Smooth it out and poke it with a fork about 8-10 times all over. 5. Pre-bake the almond base for 8 minutes at 350F. Remove and set aside. 6. Meanwhile, prepare the chia seed jam (or just use about 3/4-1 cup jam of choice). Add pitted cherries and agave into a medium-sized pot. Bring to a low boil and reduce heat to medium-low. Simmer for about 10 mins, stirring frequently. Stir in chia seeds and cook until thickened, about 5 mins more. Remove from heat and stir in the almond extract. Try not to burn your tongue shoveling it in your mouth! 7. Spread jam over the almond base and smooth out. Now crumble the reserved dough on top. Bake at 350F for another 12-13 minutes or so, watching closely. Crumble topping will be golden when ready. Cool in pan on a wire rack before attempting to remove, about 30-45 mins. If you are impatient like me, just cut yourself a square right out of the pan while you wait!
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Ingredients (20 squares) 1 can light coconut milk 2/3 cup coconut sugar 2 cups vegan graham cracker crumbs 6 tbsp (65g) coconut oil 3 tbsp maple syrup 3/4 cup dairy-free chocolate chips (I used Enjoy Life mini) 1 cup unsweetened shredded coconut 3/4 cup pecans, chopped pinch of flaked sea salt, for garnish (optional) Instructions 1. Prepare condensed coconut milk: Preheat oven to 350F and line a 9-inch square pan with two pieces of parchment paper (one going each way). Add entire can of coconut milk into a medium-sized pot, and whisk in the coconut sugar. Increase heat to medium and bring to a low simmer. Watch closely as it can boil over very quickly! Simmer on low-medium heat for about 12-14 minutes, whisking occasionally, until the mixture thickens slightly. If film develops on the top as it condenses, just whisk it back into the mixture. Remove from heat to cool while you prepare the crust. 2. Prepare graham cracker crust: In a pot, soften coconut oil over low heat until mostly melted. Add to a mixing bowl along with graham cracker crumbs and maple syrup. Stir very well until thoroughly combined. Spoon graham mixture into prepared pan. Starting at the centre of the pan, press the graham cracker crumbs as firmly as you can, moving outward from the centre. The harder you press the crumbs into the pan, the better the bars will hold together. I used a pastry roller at the end to really pack it all in and I had no problems with crumbling when I sliced the bars. 3. Assemble: Pour warm condensed milk over the graham crust. Now, sprinkle on the chocolate chips, followed by the coconut, and finally the pecans, evenly over the condensed milk. Press the mixture down lightly with hands until the coconut milk soaks upward into each layer. Sprinkle with flaked sea salt (optional). 4. Bake in the oven, uncovered, for 27-31 minutes at 350F (I baked for 30 mins), until the edges are golden. Remove pan from oven and place on cooling rack for about 30 minutes. Now, transfer the pan to your freezer for 2 hours (quick-set method). Or chill the bars in the fridge for a minimum of 4 hours or overnight. When set, cut into squares (thaw at room temp first if removing from freezer). Bars can be wrapped up and left on the counter, or in the fridge or freezer. Substitution notes: 1) You can use full-fat coconut milk instead of light. 2) Coconut sugar can be subbed for any granulated sugar (Sucanat, natural cane sugar, brown sugar, etc). 3) Two cups of graham cracker crumbs produced a fairly thick crust (see photo). You can probably reduce the amount to 1.5 cups if you want a thinner crust. 4) You can probably sub non-dairy butter for coconut oil.
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CLEAN EATING CHOCOLATE BROWNIES INGREDIENTS 1/2 cup Oatmeal 3 tbsp Coconut Oil (preferably Organic) 1/2 cup Stevia 1/3 cup Plain, Nonfat Greek Yogurt 1 tsp Vanilla Extract 1/4 cup Unsweetened Baking Cocoa 1/4 cup Chocolate protein powder (preferably casein) 1 Egg and 1 White 1/3 cup Dark Chocolate Chips or Nuts (optional) DIRECTIONS 1. Mix dry ingredients together2. Mix wet ingredients together3. Combine everything together4. Put in 8 X 9 pan5. Heat Oven at 350 for about 20 minutes.6. These can be stored in the freezer if you cannot eat all at once or want to space out eating proportions.
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Salted Peanut Butter & Chocolate Popcorn 5 tablespoons corn kernels2 tablespoons olive oil1/2 – 3/4 teaspoon salt1 cup vegan chocolate chips1 spoonful chunky or smooth peanut butter ——– In a deep pot with lid, pour in the 2 tablespoons of olive oil and shake the pot until the oil is evenly spread. Sprinkle in the corn kernels and spread evenly into the oil. Sprinkle the salt over the kernels (you can always add more salt after the corn is popped, but adding the salt now assures even distribution). Cover the pot with the lid and heat on high heat. Now, the popping will start quickly. Once the kernels start popping vigorously, carefully shake the pot to prevent burning. Be careful! Your pot may be very hot. The popping process is very fast and once you notice the popping slowing, remove pot from heat and keep covered until popping is completely finished, set aside. In a small saucepan, melt the chocolate chips and peanut butter over a low heat, stirring continually so the chocolate won’t burn. Once chocolate is melted, pour over the popcorn and gently stir until the chocolate is evenly distributed. Once the popcorn and chocolate has cooled, feel free to enjoy if you don’t mind messy fingers! Or if you have more patience than I do, allow popcorn to cool and chocolate to harden in the fridge. Enjoy!
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Chocolate Chunk Toffee Bars Ingredients: 1.5 cup oats 1/4 cup whole grain spelt flour 2 tbsp chia seeds 1 tsp ground cinnamon 1/2 tsp kosher salt 1 cup walnuts, chopped 1/2 cup brown rice syrup 2 tbsp Earth Balance (or other non-dairy spread) 1/4 cup packed brown sugar 1/4 cup all natural peanut butter (my PB is very ‘drippy’- if yours is dry add another tbsp Earth Balance) 1 tsp vanilla extract 1/2 cup chocolate chunks or chips 1. Preheat oven to 350F and line an 8-inch pan with 2 pieces of parchment paper (one going each way), so the bars do not stick to pan. 2. In a large bowl, stir together the dry ingredients (oats, flour, chia seeds, cinnamon, salt, walnuts). 3. In a microwavable bowl, stir together the brown rice syrup, Earth Balance, brown sugar, and peanut butter. Microwave on high for 45 seconds. Alternatively you can heat this on the stovetop. 4. Pour wet mixture onto dry and stir well. The mixture will be very tough to stir (it’s a thick dough!) so don’t be alarmed. Allow the dough to cool a bit before mixing in the chocolate(otherwise, if you add in the chocolate too soon, it will melt, and it’s best chunky). 5. Scoop into prepared pan and with a wet spoon spread out the mixture. The dough will be very thick and sticky. I dipped a pastry roller into water and rolled it out. Try to get it as even as possible! 6. Bake for 30-32 minutes at 350F. Allow to cool in the pan, on a cooling rack, for at least 15 minutes. Remove carefully from pan and allow to cool on the rack for another 20-30 minutes. If you cut the bars before completely cooling, they will crack, so it’s a good idea to wait as they will firm up.
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Clementine Fudge Cake(makes one 8” x 8” / 20cm x 20cm cake)about 5 clementines - divided 2/3 cup coconut sugar - divided3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts1/4 cup chocolate chips - I used vegan mini-chips1 cup cooked black beans2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder1/2 tablespoon coconut oil1/4 heaping cup (50g / 3/4 oz) brown rice flour1 teaspoon baking powder1/2 teaspoon baking soda 1 ripe starfruit - optional 1. Preheat oven to 350 F. Place the hazelnuts on a baking tray, roast for 7-10 minutes. Let cool, rub with a kitchen towel to remove the skins. Pulse in a food processor into medium sized pieces and set aside.2. In a high speed blender, combine 2 peeled clementines, 1/3 cup of sugar, chia seeds and vanilla extract, blending until smooth. Set aside.3. In a food processor, grind the chocolate chips into small pieces. Add the black beans, tahini, cocoa powder, coconut oil and the remaining 1/3 cup of sugar and blend to combine thoroughly. With the machine still running, start to pour the clementine mixture into the bean mixture, blend until smooth. Add the brown rice flour, baking powder and soda, mix to incorporate.4. Transfer the dough into a mixing bowl, add the chopped hazelnuts and work them in. Line a baking pan with parchment paper, spoon the dough into the pan and smooth it with a wet spoon into an even layer. Slice the remaining clementines and arrange them on top, pressing them into the dough gently. Slice the starfruit (if using) and arrange on top in the same manner. 5. Bake at 350 F for 30-35 minutes. Let cool completely before slicing. Let cool before serving or refrigerate for better flavour.
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Malt Buttercream enough for a dozen cupcakes 1/2 cup Earth Balance 1/2 cup shortening 3 cups powdered sugar 1/2 cup malt powder 1 tbsp cocoa powder 1 tsp vanilla 2-4 tbsp non-dairy milk of choice Cream the Earth Balance and shortening together until no lumps remain. Add 2 cups of powdered sugar and beat until incorporated. Add remaining powdered sugar, malt, cocoa, vanilla, and 2 tbsp of the milk. Beat until fluffy, stopping occasionally to scrape sides of bowl. If too thick, add remaining milk a tablespoon at a time. 
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Cranberry Bars Adapted from Vegetarian Times Makes one 8x8 pan Ingredients: For the Crust: 1/2 cup unsalted butter, softened1/4 cup sugar1 cup all-purpose flour1/4 teaspoon salt For the Filling: 1 lb. fresh or frozen cranberries1/2 cup water3/4 cup fat-free or low-fat sweetened condensed milk 3 large egg yolks Directions: Preheat oven to 350°F. Line an 8x8 pan with aluminum foil or parchment paper (this will help with removing the bars later). In a medium bowl, mix together the softened butter, flour, sugar, and salt until combined (mixture will be crumbly). Press into the bottom of the prepared pan. Bake for 15 minutes at 350°F, until crust is firm and starting to turn golden brown around the edges. Let cool on a wire rack. Reduce oven temperature to 300°F. Meanwhile, bring cranberries and water to a simmer in a medium saucepan. Reduce heat to medium and cook 10 minutes, or until berries have burst and are tender. Let cool, then blend in a blender until smooth.Strain mixture through a sieve. You should end up with about 1 cup of smooth cranberry purée. Transfer purée to bowl, and whisk in condensed milk and egg yolks until smooth. Pour mixture over cooked crust, and bake in 300°F oven for 25-28 minutes, until filling is set. Cool at room temperature, then chill in refrigerator for at least one hour before cutting into bars or hearts, if desired.
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AMARETTO-SOAKED WHITE CHOCOLATE CHERRIES (makes 40) 40 fresh unpitted cherries (cherries with pits works fine, too)750 mL bottle of amaretto12 ounces white chocolate chipsVegetable oil With a knife, make small ¼-inch cuts into each cherry. Place the cherries into mason jars, filling each jar about ¾ of the way full. Fill each jar with amaretto to just cover the cherries. Close each jar securely, and shake gently for 10 seconds before placing into the refrigerator. Let cherries soak for at last overnight, up to 48 hours. Strain the cherry mixture (you can reserve the slightly cherry-flavored amaretto for cocktails) into a colander. Pat down each cherry with a paper towel or cloth until each one is dry. Melt some of the white chocolate chips in the microwave, adding vegetable oil as needed. Stir well to create a chocolate coating. By its stem, dip each cherry into the white chocolate coating. Let excess chocolate drip off before placing the cherries on to a baking sheet lined with parchment paper. Refrigerate to set for at least 15 minutes before serving. Keeps best in the fridge for up to 1 day.
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Chocolate Cake with Vanilla Frosting …and a good amount of ganache! Chocolate Cake:1 1/2 cups all purpose flour2/3 cup natural unsweetened cocoa1 1/2 cup sugar1 1/4 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon salt2 eggs1/2 cup vegetable oil2 teaspoons vanilla3/4 cup milk2/3 cup hot water Buttercream Frosting:1 1/2 cups butter1 teaspoon vanilla 6 cups powdered sugar4-8 Tablespoons milk 2/3 cup semi-sweet chocolate morsels, if desired Chocolate Ganache:3/4 cup heavy cream1/4 cup butter3/4 cup semi-sweet chocolate morsels For the cake: Preheat oven to 350 degrees. Grease the bottom of two 9-inch cake pans. Then place parchment paper cut to size on the bottom of each pan and grease paper. Dust pans with cocoa. Sift dry ingredients together and place in a large mixing bowl. Add eggs, oil, milk and vanilla and beat for a couple of minutes until combined. Scrape down the sides of the bowl and add hot water and mix together. Pour into prepared pans and bake for about 28-30 minutes. Batter will be very liquid. Cool for about 5 minutes in the pan. Transfer to wire racks to cool completely. For the frosting: Beat the butter in a mixer until smooth. Add vanilla and mix until combined. Add the powdered sugar in several additions, scraping down the sides after each addition. Add milk a tablespoon at a time and mix together until you achieve a smooth consistency. Note: If you want your frosting whiter without using shortening, add a little white icing color to tint. For the ganache: Heat cream and butter in a saucepan until melted and remove before it starts to boil. Place chocolate morsels in a small bowl and pour cream on top. Let sit for a few seconds and whisk by hand until completely incorporated and smooth. Let cool until thick and pourable. The ganache can take a bit to thicken. You can make it before the buttercream, to save time. Just use a wire whisk to stir it every few minutes and keep it smooth To assemble: trim tops off of cake layers with a long serrated knife so they have a nice, flat top. Place one layer bottom side up on cake stand. Mix about 2/3 cup morsels with about 1 cup of the frosting. Spread frosting on top of bottom layer. Place second layer on top. It helps to have a crumb coat on the outside of your cake first. Simply apply a thin coat of frosting to the entire cake to catch andy excess crumbs. Then place cake in freezer for a few minutes to firm up frosting and cover the entire cake again with a thick layer of buttercream. This will help you keep all those crumbs from getting caught in your pretty work. Slowly, pour ganache over center of cake. Pour just enough to start dripping down the sides.
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