Vegan German Chocolate Cake Cookies

Vegan German Chocolate Cookies
(Makes about 3 dozen)

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With the holidays here it is definitely cookie season! Seth challenged me for his birthday to make a German Chocolate Cookie and I delivered. I made larger cookie too so we can put candles; it was extremely decadent. This cookie was so delightful and is highly recommended. Even if you are one of those people that dislike the texture of coconut, I used finely shredded coconut and it really makes the difference. The coconut cream icing is so smooth and can definitely be used to make other treats – which I plan on exploring. A must try for the holiday if you are looking for something different and unique. Definitely a must try. Enjoy! Happy Holidays!!!

Ingredients:

For the icing:
1 (15oz can) Cream of Coconut
1 (13.5oz can) Coconut Milk
1/3 Cup Sugar
1/2 Cup Whole Pecans, crushed
1/4 Cup Coconut Shreds, finely shredded

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Directions:

-Combine cream of coconut, coconut milk and sugar over high heat. Heat for 3 ½ minutes mixture will bubble up.
-Reduce heat to low and continue cooking for a total of 45 minutes (uncovered).
-Liquid will be significantly reduced (which essentially is what evaporated milk is).
-Remove from heat and add the chopped/crushed pecans and coconut shreds.
-Allow to cool completely before topping cookies.
-Short on time – I transfer to a glass bowl and place in the freezer for 30 minutes.

(Note: I only used 1 Cup of this cream mixture for the cookies)

For the cookie:
3/4 Cup Butter Flavored Crisco
1 1/4 Cup Light Brown Sugar
1 Tbsp Pancake Syrup
1/2 Tbsp Vanilla Extract
3 Tsp Ener-G Egg Replacer (powder only)
2 Tbsp Warm Water
1 1/4 Cup All-purpose Flour
1/2 Cup Cocoa Powder
1/2 Cup Non-Dairy Chocolate Chips

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Directions:
-Heat oven to 375 degrees F.
-Blend together the Crisco, brown sugar, syrup, vanilla extract together with an electric mixture until smooth.
-Add dry ingredients and gently stir in together until incorporated.
-Add in the chocolate chips and stir to combine.
-I used a cookie scoop for easy and exact measurements. However, if you do not have one, scoop about a tablespoonful and drop onto the cookie sheet. Distribute about 3 inches about – I typically do 3 by 4 in a row.

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-Bake for about 9 minutes, check after 8 minutes if you want them very chewy and soft.
-Let them cool on the cookie sheet before transferring to the wire rack. Be sure to cool completely before assembling.

For the Chocolate Ganache:
1/2 Cup Chocolate Chips
3 Tbsp Soy Milk

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Directions:
-Heat chips and soy milk in the microwave for 1 minute mixing in between.

To assemble:
-Spoon coconut cream mixture onto cookies and drizzle with melted chocolate.

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Vegan German Chocolate Cookies

  • Servings: 3 dozen
  • Difficulty: Moderate
  • Print

Ingredients:

For the icing:
1 (15oz can) Cream of Coconut
1 (13.5oz can) Coconut Milk
1/3 Cup Sugar
1/2 Cup Whole Pecans, crushed
1/4 Cup Coconut Shreds, finely shredded

Directions:

-Combine cream of coconut, coconut milk and sugar over high heat. Heat for 3 ½ minutes mixture will bubble up.
-Reduce heat to low and continue cooking for a total of 45 minutes (uncovered).
-Liquid will be significantly reduced (which essentially is what evaporated milk is).
-Remove from heat and add the chopped/crushed pecans and coconut shreds.
-Allow to cool completely before topping cookies.
-Short on time – I transfer to a glass bowl and place in the freezer for 30 minutes.

(Note: I only used 1 Cup of this cream mixture for the cookies)

For the cookie:
3/4 Cup Butter Flavored Crisco
1 1/4 Cup Light Brown Sugar
1 Tbsp Pancake Syrup
1/2 Tbsp Vanilla Extract
3 Tsp Ener-G Egg Replacer (powder only)
2 Tbsp Warm Water
1 1/4 Cup All-purpose Flour
1/2 Cup Cocoa Powder

Directions:
-Heat oven to 375 degrees F.
-Blend together the Crisco, brown sugar, syrup, vanilla extract together with an electric mixture until smooth.
-Add dry ingredients and gently stir in together until incorporated.
-I used a cookie scoop for easy and exact measurements. However, if you do not have one, scoop about a tablespoonful and drop onto the cookie sheet. Distribute about 3 inches about – I typically do 3 by 4 in a row.
-Bake for about 9 minutes, check after 8 minutes if you want them very chewy and soft.
-Let them cool on the cookie sheet before transferring to the wire rack. Be sure to cool completely before assembling.

For the Chocolate Ganache:
1/2 Cup Chocolate Chips
3 Tbsp Soy Milk

Directions:
-Heat chips and soy milk in the microwave for 1 minute mixing in between.

To assemble:
-Spoon coconut cream mixture onto cookies and drizzle with melted chocolate.

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Raw Energy Bites!

Raw Energy Bites
(Makes 60+ Bites) ~ Vegan, Raw, Gluten-Free, Soy-Free, Dairy-Free

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These creamy and decadent bites are a Superfood must try! The ideal fuel for pre/post workout and an excellent snack on the go. This is a kid-friendly super treat; it was hard to eat just one. 🙂 They can be chopped into bite-size pieces or cut into larger pieces for a great breakfast bar. These Energy bites will hopefully satiate your hunger; personally they were very satisfying and filling. Let me know what you think. Enjoy!

Ingredients:
1 Cup Whole Raw Cashews, soaked
1 Cup Whole Walnuts, soaked
½ Cup Pumpkin Seeds, soaked
¼ Cup Sunflower Seeds, soaked
¼ Cup Raw Coconut Butter
¼ Cup Raisins (1 oz)
12-15 Pitted Dates, chopped
2 Tbsp Sesame Seeds
1 Tbsp Goji Berries
1/3 Cup finely Shredded Coconut
1 Tbsp Chia Seeds
½ Tsp Himalayan Pink Salt, fine
1/3 Cup Coconut Oil

Directions:
-Soak Nuts/Seeds listed above (soaked) overnight – drain/rinse.
-Pulse together to combine the first five ingredients – nuts/seeds and coconut butter in a food processor.
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-Add remaining ingredients and pulse to combine.

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(I chop the Dates before tossing in the food processor (a) to be sure they are pitted (b) so they get better incorporated)
Exhibit A below – I found a pit!
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-Add parchment/wax paper to an 11×7 brownie pan. Turn out mixture and press evenly.
-Refrigerate for a few hours to overnight.
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-Remove from brownie pan and cut into bite-size pieces. Today I made 66 pieces.
Enjoy!
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For the Raw Coconut Butter in this recipe – I used two of these little packs that equal 1/4 Cup if you’ve seen these in stores.
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Raw Energy Bites

  • Servings: 66 Bites ~ Vegan, Raw, Gluten-Free, Soy-Free, Dairy-Free
  • Difficulty: Easy
  • Print

Credit: https://veganrescue.com/
Ingredients:
1 Cup Whole Raw Cashews, soaked
1 Cup Whole Walnuts, soaked
½ Cup Pumpkin Seeds, soaked
¼ Cup Sunflower Seeds, soaked
¼ Cup Raw Coconut Butter
¼ Cup Raisins (1 oz)
12-15 Pitted Dates, chopped
2 Tbsp Sesame Seeds
1 Tbsp Goji Berries
1/3 Cup finely Shredded Coconut
1 Tbsp Chia Seeds
½ Tsp Himalayan Pink Salt, fine
1/3 Cup Coconut Oil

Directions:
-Soak Nuts/Seeds listed above (soaked) overnight – drain/rinse.
-Pulse together to combine the first five ingredients – nuts/seeds and coconut butter in a food processor. -Add remaining ingredients and pulse to combine.
(I chop the Dates before tossing in the food processor (a) to be sure they are pitted (b) so they get better incorporated)
-Add parchment/wax paper to an 11×7 brownie pan. Turn out mixture and press evenly.
-Refrigerate for a few hours to overnight.
-Remove from brownie pan and cut into bite-size pieces. Today I made 66 pieces.

Raw Pineapple Coconut Cheesecake

Raw Pineapple Coconut Cheesecake
(Serves 12-16) – Vegan, Gluten-Free, Raw, Dairy-Free, Soy-Free
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This cheesecake is deliciously creamy with a great texture. It seems there were some mixed feelings about this cheesecake, I’m thinking because of the acidity. I really enjoyed it as did Jasmine, I thought it was fresh and light. My husband although he liked the flavor he didn’t care for the acidity too much. If it makes you feel better coconut oil is neutral, young coconuts are alkaline while the pineapple is acidic, so I like to think there is some balance. 🙂 More raw cheesecake recipes to come. You be the judge, enjoy!
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Ingredients
Cheesecake:
1 Cup Raw Cashews, soaked
1 Pineapple, peeled/cored, chopped
1 Young Coconut (Meat Only)
1 ½ Cup Finely Raw Shredded Coconut
½ Cup Coconut Oil, slightly melted (room temp. it’s summertime here!)
3 Tbsp Raw Agave Nectar

Crust:

1 ½ Cup Walnuts
1 Cup Pitted Dates (about 20)
2 Tbsp Coconut Oil
1 Tbsp Raw Agave Nectar

Directions:
-In a food processor pulse pineapple, coconut meat and cashews until blended. Add remaining ingredients and continue to blend until smooth.
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Notes: If you have a high speed blender with a large capacity, just blend all the cheesecake ingredients in the blender). However, I used the food processor in combination with my nutribullet. I blended the mixture in my nutribullet in batches until smooth.
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-For the Crust: Pulse together in a food processor until combined. The mixture should stick together.
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-Press crust in bottom of springform pan. Add cheesecake mixture on top – smooth and refrigerate until firm. I refrigerated overnight.

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Kiwi Parfait

Kiwi Parfait – Raw
(Serves 4) – Vegan, Raw, Gluten-Free
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K for Kiwi! Kiwis are loaded with Vitamin C as well as antioxidants, dietary fiber and potassium. I love when ‘mistakes’ happen in the kitchen and creates something new and better! Originally when I created this recipe, I envisioned a layer of coconut milk with chia seeds, however, the coconut milk coupled with the chia seeds didn’t set as I intended – it was very loose. The cashew/macadamia cream goes a long way, it turned out that I didn’t really need the additional cream after all. – I still made the coconut whipped cream as a topping, you can easily omit. So with regards to the ‘mistake’ there’s no way I was to get rid of the coconut milk or the precious vanilla beans I used…so I made ice cream! Enjoy – I’ll be sharing my coconut ice cream shortly. 🙂
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Ingredients:
6-8 Kiwi, chopped
1 Cup Cashews, soaked
½ Cup Macadamia Nuts, soaked
1 Cup Water
½ Vanilla Bean, scraped
3 Tbsp Blue Agave Nectar, divided
1 Can ( 13.5 oz) Coconut Milk Whipped Cream, optional (omit for raw)
Raw Walnuts, optional

Directions:
-Soak nuts for at least 3 hours. Rinse and Drain.
-Blend nuts, water and 2 Tbsp Agave in high-speed blender for about 3 minutes until creamy and smooth. Remove then place in bowl, cover and refrigerate overnight.
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-Split the Vanilla bean open and scrap the pod to remove the seeds.
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[At this point to keep the recipe raw – just add the vanilla bean to the cashew ‘yogurt’] or add coconut whipped cream to top.

Easy Coconut Whipped Cream:
-Refrigerate can of Coconut milk overnight. Remove from refrigerator – open can: cream should have separated from coconut water.
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-Remove the cream and reserve the water/liquid for smoothie or other preparation.
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-Add the cream to a bowl with vanilla beans and 1 Tbsp Agave then whip with hand mixer.
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Coconut Whipped Cream!

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-Begin to layer parfait: Kiwi, Cashew/Macadamia cream, Walnuts-optional. (I use 1 to 2 kiwis per parfait. You can top with coconut cream, if using.

K

Blueberries & Buckwheat Groats Pudding

Blueberries & Buckwheat Groats Pudding
(Serves 4-6) Vegan / Raw / Gluten-Free

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Today’s blog challenge letter is “B”. We’re all about Buckwheat here at VeganRescue.com today. Because Buckwheat is so nutritious and a Superfood, let talk about it again. As mentioned in my prior posts (Buckwheat Buttermilk Pancakes and Citrus Soba Noodles – despite having wheat in the name, it is not a grain. It is actually a fruit seed related to rhubarb. Buckwheat appears to be a grain but it is a pseudocereal, like quinoa or amaranth. The seeds can be eaten as a cereal or ground up into flour. This recipe utilizes buckwheat flour. Buckwheat is a rich source of fiber, protein, riboflavin, niacin and minerals like copper, magnesium and zinc, great for your immune system. A powerhouse ingredient facilitates calcium absorption so its great for strong bones and teeth. Rich in B-Complex Vitamins – Riboflavin and contains Tryptophan to keep you in a good mood. I even read on Webmd,Buckwheat is even used to treat diabetes.” Since I’ve made pancakes (breakfast) and Soba Noodles (dinner) already, I wanted to incorporate Buckwheat as a delicious dessert.

Ingredients:

1 ½ Cups Buckwheat Groats
2 ½ Cups Water
1 ½ Cup Non-Dairy Milk (I used Almond/Coconut Blend)
3 Tbsp Chia Seeds
2 Tsp Vanilla Extract
1/3 Cup Shredded Coconut
2/3 Cup Blue Agave Nectar, divided
1 Cup Fresh/Frozen Blueberries
½ Tsp Cinnamon, optional

Directions:
-Rinse Buckwheat Groats in colander, then soak with water in bowl and refrigerate for 5-8 hours (overnight).
-Combine Chia Seeds and Almond/Coconut Milk in a separate bowl and refrigerate also for 5-8 hours (overnight).
-Drain Buckwheat Groats and set aside.
-In a high speed blender (I used my Nutribullet), blend together all of the Chia mixture along with three-quarters of the Buckwheat Groats, Vanilla, Coconut, ½ of the Agave and Cinnamon if using. Blend for two minutes until combined. – Note: You may have to blend in batches if using smaller blender.
-Return to bowl and combine with remaining agave, serve and top with Blueberries. I used frozen Blueberries in this recipe. And I was out of Cinnamon, however, it tastes great without it too. – Enjoy this Delicious Dessert!

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Soba Noodles and Asian Scalloped Mushrooms

Coconut Bacon!

Coconut Bacon!
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The first time I ever realized that coconut ‘bacon’ was even a thing was at a restaurant in Philly called the Memphis Taproom when I tasted their vegan sandwich called the Smoked Coconut Club! This sandwich is so incredible and was even featured on the Food Network’s show Diners, Driver-Ins & Dives. Seriously, if you are ever in Philadelphia, try this sandwich, they actually use a smoker to smoke their coconut. Since that experience years ago, I was inspired to make coconut ‘bacon’ myself, however, using smoked flavoring instead of an actual smoker. Since then I’ve added it atop my black bean burgers, put it in my version of Spaghetti alla Carbonara, in Mofongo and even attempted to recreate the Taproom’s Coconut Club.

Ingredients:
2 Cups Coconut Flakes
2 Tbsp Tamari Soy Sauce
2 Tbsp Liquid Smoke (vegan friendly)
1 ½ Tbsp Maple Syrup or Agave
½ Tsp Smoked Paprika

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Directions:
-Preheat oven 350 degrees.
-In a large bowl combine all ingredients.
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-Place coconut flakes on baking sheet and toast for 10-12 minutes. Shake or flip halfway through so they bake up evenly.
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Let them cool.
I’ve ran out of Maple syrup in the past and have made this with Blue agave and it came out okay too. Enjoy!

Spaghetti alla Carbonara – Pictured below.
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