Vegan Snickers Bar

snickers bar edit2.jpg

I don’t eat candy much, especially after going Plant Based. Commercial candy as a rule usually has milk and other suspect ingredients. However, for our Pop Up Dinners I really like to give our guests a fun and surprising “gift” at the end of the meal. This month we made Vegan Snickers Bars and they've been a hit so I am posting the recipe. It does contain some oil but other than that it is not to bad. 

A word about dates: the fresher the dates, the creamier the “caramel” will be. If you can’t find fresh dates you can soak them to rehydrate them. 

I covered my dish in plastic wrap in order to remove the candy easier. It was a bit of a pain to spread the layers out but removing it was a breeze. I cut them into bars that were a bit larger than fun size bars.

Vegan Snickers Bar Recipe

Ingredients

  • NOUGAT LAYER:
  • 4 Tablespoon Coconut Oil, melted
  • 2 Tablespoons Plant Milk
  • 3 Tablespoon Maple Syrup
  • 1/2 teaspoon Vanilla extract
  • 2/3 Cup Oats, ground into flour 
  •  
  • CARAMEL:
  • 8 Dates, Medjool, soft
  • 2 Tablespoons Peanut Butter
  • 1 teaspoon Vanilla extract
  • 2 teaspoons Water
  • 1/2 Cup Peanuts, Whole
  •  
  • CHOCOLATE:
  • 1lb. Dark Vegan Chocolate

Instructions:

  1. Mix together the ingredients for the nougat layer until well combined.
  2. Pour the nougat layer onto a 7 x 5 inch Pyrex dish.
  3. Set in the freezer until the nougat layer is solid (1-2 hours).
  4. Process the ingredients for the caramel, except the Whole Peanuts,  until well combined.
  5. Spread the caramel mix atop the hardened nougat layer (wet and use your hands for this, as it is very thick.
  6. Press the Whole Peanuts into the caramel, scattering them across the entire layer. Freeze again until set (about an hour).
  7. Cut into 12 equal bars. Pat edges and place in freezer until chocolate is ready.
  8. Melt Chocolate in Microwave or over a double boiler.  I do recommend tempering your chocolate but it is not absolutely necessary. Here is a great link to learn how itís done: https://www.youtube.com/watch?v=6q2FLl3rXP4.
  9. Dip Chocolates into melted chocolate to coat. Place onto parchment paper or silpat to set. 

Avocado Chocolate Pie

I didn't really think this was going to work. Stefen was skeptical. We were wrong. This turns out to be one of the best chocolate pies I've ever made- And it was so easy.  It's oil free and gluten free.

Here are a few pointers to make this a successful pie.

  • Make sure the avocados are ripe but not over ripe- I realize that this can be a tough proposition but if they are over ripe- the avocado flavor is more pronounced.
  • Use the best Cocoa Powder that you can get your hands on.
  • If you can find fresh soft dates, you can soak them for a few hours or overnight. 
  • For best results in slicing- chill overnight. If you can't wait- I understand.

Avocado Chocolate Pie

Ingredients

For the crust:

  • 8 large Medjool dates, pitted (about 1 cup pitted dates)
  • 1 cup Raw Almonds
  • 1/2 teaspoon Salt (optional)

For the pie filling:

  • 3 large ripe Avocados, peeled and pitted
  • 1 Cup 100% pure Maple Syrup 
  • 1/2 Cup unsweetened cocoa powder
  • 2 teaspoons pure Vanilla Extract
  • 1/4 teaspoon Salt (optional)

Instructions

  1. Place pitted dates and almonds in a food processor. Process until almonds, dates and salt until they form a thick paste (about 2 minutes). If itís too wet or dry, add more dates or almonds.
  2. Press into a 9 inch pie pan working your way up the sides. I use the bottom of a measuring cup to help press the crust against the sides. Set in the freezer to chill and solidify while you make the filling.
  3. In a clean food processor, add in pitted and peeled avocados, maple syrup, cocoa powder, vanilla and salt. Process until smooth and creamy, scraping down the sides if necessary. If youíre getting an avocado flavor, itís mostly because your avocados were too ripe. You can add a bit more maple syrup or cocoa powder to counter the flavor.
  4. Pour into the crust and smooth the top with a spatula. Cover and refrigerate for overnight or a minimum of 3 hours. 

Vegan Apple Pie

I've made my fair share of Apple Pie and this is the definitive favorite at our house. We had this at Thanksgiving to rave reviews and our son prefers my Apple Pie on his birthday in place of cake. So I think we have a winner!

I've tried different combinations of apples, cooked vs. uncooked apple filling and of course the crust can be very intimidating.  This recipe's crust is based on America's Test Kitchen's recipe using Vegan butter. I use Earth Balance buttery sticks- Not the spread! The spread has more water to make it spreadable. I really recommend giving this crust a try. 

The Apple's I find to work best are Granny Smith. They hold up to the cooking quite well. I used a mandolin slicer to slice the apples after I've peeled and cored them. I recommend slicing them on the thicker side- about 1/4 inch.  

As always, please comment below with any questions or share your pictures!

 

Vegan Apple Pie Recipe

INGREDIENTS:

Crust:

  • 2 1/2 Cups all-purpose flour
  • 1 teaspoon salt
  • 2 Tablespoons Sugar
  • 12 tablespoons Vegan Butter, cold unsalted, cut into 1/4-inch slices
  • 1/2 Cup chilled solid Vegetable Shortening, cut into 4 pieces
  • 1/4 Cup Vodka, cold
  • 1/4 Cup Water, cold

Instructions:

  1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage-cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into a bowl.
  2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two balls and flatten into a disks. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

INGREDIENTS:

Apple Filling:

  • 2 1/2 lbs.  Apples, Granny Smith, Peeled, Cored, cut into thick slices
  • 1/4 teaspoon All Spice
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 3/4 Cup Sugar
  • 2 Tablespoons Flour
  • 2 teaspoons Cornstarch
  • 1 Tablespoon Apple Cider Vinegar

Instructions:

  1. Preheat oven to 425 degrees
  2. Heat a large saute pan to medium high heat and add Apples. Stirring occasionally. 
  3. Combine the spices, salt and sugar and add to the apples. Lower heat and continue to cook for another 5-7 minutes.  Apples should begin to soften. 
  4. Sprinkle the Flour and Cornstarch over the Apples and stir to combine completely. Continue to cook for another 5 minutes. Apples should be soft.
  5. Remove from heat and transfer into a bowl or spread on sheet pan to cool completely.
  6. Roll out dough into a pie plate, leaving a 1/2 inch of dough around the edge.  Allow dough to rest in refrigerator for at least 10 minutes.
  7. Once filling is cool and dough has rested, fill the crust with apple filling.
  8. Roll out top crust and cover pie. Crimp edges and cut vents in top with a sharp knife. 
  9. Place pie in oven on a baking sheet for 20 minutes. Reduce temperature to 375 and continue to cook for 30 - 40 minutes. 
  10. Allow to cool completely before serving.

Vegan Pumpkin Pie

Pie is a must for us at Thanksgiving. I discovered the best pie crust recipe and it has never disappointed. It is based on America's Test Kitchen's recipe, we simply use Vegan butter instead of regular butter. It is not "healthy" since Vegan butter is oil but we only indulge a couple times a year so allow this treat.

I've tried several different versions of the Pumpkin filling and this version has been a favorite. It is based on Chloe Coscarelli's recipe although I did adjust some spices. The Coconut milk is the key, adding richness and structure. You can used canned Pumpkin Puree or make your own. If you're making your own, I would use Sugar Pumpkin or Red Kabocha Squash.  Oven roast until soft, remove from rind and puree in a high speed blender or food processor. You may need to add a little water to achieve a smooth consistency.  

Vegan Pumpkin Pie Recipe

INGREDIENTS:

Crust:

  • 1 1/4 Cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 Tablespoons Sugar
  • 6 tablespoons Vegan Butter, cold unsalted, cut into 1/4-inch slices
  • 1/4 Cup chilled solid Vegetable Shortening, cut into 4 pieces
  • 1/8 Cup Vodka, cold
  • 1/8 Cup Water, cold

Filling:

  • 1 Can Pumpkin Puree- 16 oz
  • 1 1/4 Cup Coconut Milk
  • 1 Cup Sugar
  • 6 Tablespoons Cornstarch
  • 2 teaspoon Vanilla
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon, ground
  • 1/4 teaspoon Nutmeg, ground
  • 1/4 teaspoon Cloves, ground

Instructions:

  1. Process 3/4 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage-cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into a bowl.
  2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Mold into a ball and flatten into adisk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
  3. Preheat oven to 350 degrees

  4. Add all ingredients to a blender and process until smooth.

  5. Roll out dough into a pie plate and Crimp edges.

  6. Pour Pumpkin Pie Mixture into the shell and cook for 60 minutes.  Keep an eye on the crust edges, if they become too brown, cover with foil.

  7. Allow to cool before serving.