Just made some Lemonbars Larabar style.

1 cup cashews

1 cup Muscat dates (or any high quality dates - seedless)

Half a slice of lemon juice

Process cashews and dates until coarse and doughy. Add lemon juice. Blend some more. 

Place on some kind of saran wrap or smooth non-sticky surface. (My hands got super sticky while making this, use plastic gloves if possible). 

(Photo via rawified.blogspot.in)

Vegan Blackberry Coconut Crumble Bars 

1/2 cup sugar plus 1 tablespoon 
2.5 cups flour 
1 tsp baking powder 
1/4 cup coconut 
1 cup virgin coconut oil, solid (NOT melted) 
12 oz blackberries (about 2.5 cups)
1 tablespoon lemon juice 

Preheat oven to 375 degrees. Lightly coat a 8” square inch baking dish with cooking spray. Line the bottom with parchment paper. 

Stir together 1/2 cup sugar, flour, baking powder, and coconut. Stir in coconut oil. Press half of dough into pan. In another bowl toss berries with remaining tablespoon sugar and lemon juice. Pour over dough. Crumble remaining dough over top. Bake for 40 minutes until top is golden brown.

Photo/Recipe - YummyMummyKitchen

Vegan Pear Tarts

(photo via native foods blog, click here to be taken to their website for the complete recipe)

Chocolate Raspberry Mousse

Ingredients: Tofu, raw cacao powder, maple syrup, and raspberries.

So simple! (via vegancrunk)

Vegan Strawberry Tart with Olive Oil Crust

INGREDIENTS

* 1 ½ cups organic white pastry flour

* ½ cup soft stone ground whole wheat flour

* ½ cup hazelnut meal

* ¼ cup olive oil

* ¼ cup hazelnut oil

* 1/8 teaspoon salt

* ½ cup cold water (perhaps a couple of tablespoons more if needed)

* 1 ¼ cup of sugar (separated)

* 4 cups of strawberries, hulled and sliced thinly,

* 2 teaspoons of cornstarch

* 1 cup strawberry jam

* zest of 1 lemon

* 1 tablespoon soymilk

* 1 tablespoon neutral flavored oil (like grapeseed)

• INSTRUCTIONS
• In a large bowl, mix pastry flour, wheat flour, hazelnut meal, salt, and 2/3 cup of the sugar until fully combined
• Mix in oils with a fork or pastry cutter until clumpy and mealy
• Add in water of half of the water at a time, slowly drizzling over the flour and fat mixture.
• Mix with your hand, gently, incorporating the water into the dough, add the rest of the water as needed working gently- working the dough as little as possible until the dough takes form and sticks together as a slightly tacky ball.
• Split into two parts and leave to sit in bowl at room temperature for at least one hour.
• Mix strawberries with corn starch, lemon zest, and 1/3 cup of sugar until cornstarch is no longer visible and allow to rest at room temperature for at least 30 minutes, then drain excess liquid through strainer.
• After at least one hour has  split each dough ball into two (for miniature tarts) or leave whole for larger tarts. Roll out on a lightly floured piece of parchment paper- this makes it easy to transfer to your baking sheet. You can roll it out very thinly or leave it a bit thicker and enjoy its hazelnut cookie like flavor.
•  Once you have your dough rolled out, spoon the jam out equally, leaving a border around the edges of the tart. For a full sized tart, leave a 1 ½ -2 inch border for tartelettes, leave a ½ – ¾ inch border. I like to trim the rough edges with a paring knife, but it is not necessary.
• Place a pile of strawberries in the center of the tart and then fuss with them until they look pretty—or you can be organized and line them up in a beautiful and orderly fashion. Alas I guess I’m not that kind of girl, because every time I do that, I end up feeling like it’s just not me and messing it up on purpose in the end!
• Finally, fold the edges up and crimp into place. Repeat with each piece of dough.
• Preheat oven to 350º (for at least 20 minutes) and place the tarts in the freezer to set up while your oven is preheating.
• Beat the soy milk and grapeseed oil and brush edges of tart dough. This is your vegan “egg wash”
• Sprinkle your tarts, including the edges with remaining sugar and bake for 30 minutes, brushing the edges again with your “egg wash” in the last five minutes of baking.
• Make sure the crust is done and nice and golden, otherwise continue baking.
• Allow to cool for at least 30 minutes before serving.
• Enjoy with a crisp cool glass of Italian Rose.

(via thetomatotart)

Vegan red velvet from Vegas vegan restaurant. Don’t know the name, but damn is it red and vegan buttercream is hot like fire.

Vegan Cherry Pie

Crust

2 1/4 Cups All-Purpose Flour

1 Teaspoon Salt

3/4 Cup Cup Vegetable Shortening

4-6 Tablespoons Ice Water

1.) In large bowl mix flour and salt. With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs.

2.) Sprinkle in ice water, 1 Tablespoon at a time, mixing lightly with fork after each addition, until dough is just moist enough to hold together. (the less water you use, the flakier the crust)

3.) Shape dough into 2 disks with your hands, one slightly larger than the other. Wrap each in plastic wrap and refrigerate 30 minutes.

4.) On lightly floured surface, with floured rolling pin, roll larger disk as round as you can and wide enough to fill the bottom of your pie dish with some overlap to crimp around the edge. (about 12-inches round) Now the tricky part is scraping the dough off the floured surface you rolled it on. I roll mine on a large board and I use a dough scraper to get the pie dough up off the board and gently curl it over the rolling pin. This makes it easy to carry it to the pie dish without breaking it. (I find this impossible to do with my bare hands) Ease the dough into the pie dish and fix any breaks in it.

5.) Fill the piecrust. Place 1 tablespoon soy margarine, cut up, around on top.

6.) Roll remaining disk so it will fit over the top of the pie dish and then some. Ease it onto the pie. Take the dough scraper and trim the dough hanging over the sides of the dish, but leave an inch or so overhang. Fold the overhand toward the dish and mush together to join, crimp between thumb and forefinger making a decorative edge around the pie as you seal the pie crust together.

7.) Cut 1-inch slits in the top to allow steam to escape during baking — make a nice circular pattern. Put a slight amount of water in your hand and drizzle over the pie, then sprinkle sugar on the wet spots.

Cherry Pie Filling

Pit 6 Cups of Fresh Tart Cherries

1 (or a bit more) Cup of Sugar

1/4 cup of Corn Starch

Pinch Salt

1 Tablespoon Soy Margarine, Cut Up

1.) Preheat oven to 425? F. In large bowl, stir together sugar, cornstarch, and salt. Add cherries and mix with spatula or spoon.

2.) Create pie. (see above)

3.) Place pie on cookie sheet to catch any overflow during baking. Bake 20 minutes. Turn oven down to 375? F, bake 1 hour to 1 hour and 10 minutes, until filling bubbles in center. If necessary, cover edges loosely with foil to prevent over-browning during baking. Cool on wire rack at least 1 hour to serve warm, but the longer you cool it the less it will run.

(via collegecandy.com)

Vegan Mocha Chocolate Chip Muffins
makes 1 dozen muffins
recipe by Isa Chandra Moscowitz

1 1/2 cups all purpose flour
3/4 cups sugar
1/4 cup cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons instant coffee powder*
1 cup soy milk
1/2 cup canola oil
3 tablespoons soy yogurt
1 teaspoon vanilla extract
1/2 cup chocolate chips

Method:

1. Preheat the oven to 375 degrees Farenheit. Lightly grease a 12 muffin tin, or line with muffin liners.

2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, and salt. Mix in the instant coffee powder. In a separate bowl, whisk together the soy milk, oil, yogurt, and vanilla. Pour the wet ingredients into the dry, and whisk until moistened. Fold in the chocolate chips.

3. Fill the muffin cups three-quarters full. Bake 18 to 20 minutes, or until a toothpick or knife inserted into the center of one comes out clean.

Note: Regarding the instant coffee, if you don’t have any, you can just add more cocoa powder and make it “double chocolate”. The instant will give you a nice concentrated flavor, better than using espresso, and without being problematic with the liquid to dry ratios. Beth used those new Starbucks Via – one little package is equal to a teaspoon. I’ve also used them for baking with similar success.

(photo via thesecondlunch)

Vegan Plum Crisp with Vegan Ice Cream

Serves up to 8:
1000g plums, stoned and sliced thickly (you’ll want about 800g prepared)
150g/1 cup plain flour
120g/1 cup rolled oats
125g/1 cup lightly packed brown sugar
1 tsp cinnamon
115g/1/2 cup vegan margarine

Grease a large oven safe dish and set aside. Preheat oven to 190C. In a large bowl stir together the flour, oats, brown sugar and cinnamon. Cut in the margarine until mixture is crumbly - you may want to use your hands near the end. Take a quarter cup of this mixture and toss it gently with the plums then toss them into the dish. Spread the rest of the topping over top and even out. Pop in the oven to bake for about 30 minutes, the top should be golden and crisp and the filling bubbling up the sides a wee bit. Let cool about 10 minutes then serve warm with vegan vanilla ice cream.

(via maplespice)