For 16-24 people
3 Tb cocoa/cacoa
1/4 cup oats
1/2 cup dates/raisins (I use a mix of both)
1 Tb agave/maple syrup/honey
1/6 cup sprouted flour (or you can use ground flax seed, or ground nuts, buckwheat, etc.)
1 t vanilla extract
3 Tb coconut oil melted
1/4 shredded coconut (optional)
Handful of walnuts
1/4 cup cashew butter
2 Tb agave/maple syrup/honey
1 Tb coconut oil melted with 2 Tb coconut butter
1 t vanilla extract
1/8 t turmeric
Top Layer: you could just use melted dark chocolate if you want
3 Tb agave/maple syrup/honey
3 Tb cocoa/cacoa
4 Tb melted coconut oil
1 t vanilla extract
Pinch of salt
For bottom layer, process all ingredients except walnuts until smooth. Add walnuts and process until the walnuts are in smaller pieces, but not totally ground up. It should taste and look like semi-crumbly chocolate coconut cookie. Press into baking pan lined with plastic wrap (or oil, or nothing) and refrigerate.
For middle layer, process all ingredients until smooth. Yes… it should be green. But taste it! Mhhhmmm. Carefully spread over bottom layer, making sure not to mix the layers. Put back in the fridge.
For top layer, blend all ingredients until smooth, adding water if needed. It should be like chocolate sauce. Mmm it tastes so dang good. I could eat a bowl of this.
Carefully pour top layer over other two layers, making sure not to mix them. Put back in the fridge one more time and let chill for 1-2 hours until hard, like real Nanaimo Bars.
Pull out of pan if you lined it with plastic wrap, and cut it into bars.
Recipe from This rawsome Vegan life
Makes: 12 servings, about 1/2 cup each
Active Time: 10 minutes
Total Time: 1 hour 10 minutes
- 2 kgs / 3,5 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 10 cups)
- 1 can pure maple syrup
- 4 tablespoons butter, melted
- 1/4 cup brown sugar
- 2 tablespoon lemon juice
- 1 teaspoon salt
- Freshly ground pepper, to taste
- Flaked coconut
- 1 cup chopped pecans
- Preheat oven to 350 degrees F (175 degrees C).
- Slice each sweet potato in half lengthwise, and slice each half crosswise into 1-inch-thick half-moons.
- Melt butter in a large cast-iron or other ovenproof skillet over medium heat.
- Add sweet potatoes; toss to coat evenly.
- Add maple syrup; toss potatoes to coat, and bring to a boil.
- Use non-aerosol non stick spray to grease a 8×8 inch baking pan.
- Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish.
- In a small saucepan, melt butter, syrup, lemon, sugar and coconut together over a low heat.
- Cook for 3 to 5 minutes, stirring constantly. Sprinkle mixture over sweet potatoes.
- Cover and bake the sweet potatoes for 15 minutes.
- Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.
- Transfer skillet to oven; cook, stirring occasionally, until potatoes are golden, well glazed, and tender when pierced with a paring knife, about 20 minutes. Remove from oven, and season with salt and pepper.
- Serve warm. Top mixture with pecans.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 1 day. Just before serving, reheat at 350°F until hot, about 15 minutes.
Per serving: 96 calories; 2 g fat (1 g sat, 0 g mono); 5 mg cholesterol; 19 g carbohydrates; 1 g protein; 2 g fiber; 118 mg sodium; 189 mg potassium.
Nutrition Bonus: Vitamin A (230% daily value), Vitamin C (15% dv)
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 starch, 1/2 fat
Other recommended sweet potato recipes
For this Thanksgiving I decided to try a new and more interesting stuffing with a home invented recipe. The good thing is that it turned out to be the best Turkey stuffing ever.
Best Turkey Stuffing Ever
- 200 grams of fresh baked white bread in crumbs
- 150 grams of dried mango
- 150 grams of stick celery
- 1 red onion
- 1 single clove garlic
- Fresh Basil, Oregano and Cilantro (about one loose handful of each)
- 200 grams of melted butter Salt and Pepper to taste
- 1 small can (1,5 dl) of coconut milk
Follow these steps:
- Chop the stick celery, the mango, and the onion in small pieces.
- Melt the butter and add the vegetables in a casserole.
- Chop the bread in small square pieces.
- Chop the fresh spices.
- Add all to the butter and the vegetables.
- Add the coconut milk
Prep time: 20 Mins
Cook time: 20 Mins
Yields: 15 Regular Size Muffins
Overripe bananas is no problem anymore, just bake these amazing chocolate banana cupcakes. It’s the perfect dessert to please all age groups.
2 cups all-purpose flour
1/4 cup cocoa
1 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup white sugar
1 teaspoon pumpkin pie spice blend (See below for recipe)
1 cup mashed apples
1/2 cup milk (I used whipping cream milk, but you can use almond milk, rice milk etc)
1/2 teaspoon vanilla extract
1/3 cup coconut cream (or coconut milk if you don’t find coconut cream)
1 cup Cranberries (sundried (but not too dry)
Preheat the oven to 350F/180C for 15 minutes.
Line 1 – 12 cup muffin pans with paper liners or grease it with non-stick cooking spray. There will be about 16 muffins / cupcakes for this recipe.
In a large bowl sift together the flour, cocoa, baking soda, baking powder, spices and salt. Stir in the sugar and make well.
Add all the wet ingredients (mashed apples / milk / vanilla extract, coconut cream) and mix until just combined.
Scoop out the batter with an ice cream scooper among the 12 (16) cavities. About 2/3rd cup of batter per muffin.
Bake for about 20-25 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Transfer the pan to a wire rack to cool.
If using paper liner, you should be able to lift the muffins off the pan after 5 minutes.
Cool it completely on a wire rack before storing them / decorating them / serving them.
These come out real fluffy and delicious !
I found the original recipe at www.Egglesscooking.com, but I have edited it some to my own taste and preferances.
Pumpkin Pie Spice Blend
Yield: about 5 tablespoons
3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons nutmeg
1 ½ teaspoons ground allspice (can be skipped)
1 ½ teaspoons ground cloves
Combine spices in a small bow, mix well to combine. Store in a small jar or spice container.
Looking for a refreshing and healthy treat, gluten free, that doesn’t involve baking? Try a watermelon cake.
Slicing the watermelon into the shape of a cake creates the base, and the whipped coconut cream creates the frosting.
Use Nuts or Toasted coconut and fresh fruit to add a beautiful and delicious decoration.
You can use edible flowers for the top. You can use a thick yoghurt or whipped cream instead of coconut milk if you use dairy products (it must be VERY thick or it will not adhere well to the watermelon). This cake is best when served within a few hours of assembly.
– 1 large watermelon, seedless preferable
– 2 cans full fat coconut milk (left in fridge for 6 hours or more)
– 1/2 tsp. vanilla extract
– 1 Tbsp. raw honey
– 1 cup sliced raw almonds or shredded coconut
– Seasonal fresh fruit (for topping)
– Cutting board
– Kitchen knife
– Measuring spoons
– Measuring cups
– 2 medium mixing bowls
– Hand Mixer
– Paper Towels
– Can opener
– Medium sized skillet
– Stirring spoon
TO MAKE THE COCONUT WHIPPED CREAM:
1. Place can of coconut milk in refrigerator for at least 6 hours (or overnight). Cream will then separate from milk. The cream will be at the top of the can.
2. Open can of coconut milk and scrape out cream into a medium sized bowl. Hint: Open can from bottom and pour milk into a separate container before scraping out cream. Use the saved milk for smoothies and other recipes.
3. Add vanilla and raw honey to mixture. Whip cream with a hand mixer on medium speed; work your way up to high speed until cream is fluffy. Place bowl of whipped cream in fridge until ready to use.
TO MAKE THE TOASTED ALMONDS OR COCONUT:
1. Place a medium sized skillet over medium-high heat and allow pan to get hot.
2. Add sliced almonds or shredded coconut and toss in pan until toasted and a light brown color. Remove from pan and set aside to cool.
1. Remove top/bottom from watermelon; remove rind from middle section. You should be left with a cake-shaped piece of watermelon. Slice watermelon “cake” into number of wedges/slices you want, e.g., 6-8 slices depending on size of watermelon. Slicing ahead of time makes it much easier to dip edges into icing and anything else you want to adhere to icing, such as almonds or toasted coconut.
2. Pat outside of watermelon dry with paper towels; this helps coconut whipped cream adhere better.
3. Dip outside edge of each slice into coconut whipped cream and then into the toasted almonds or coconut. Reassemble wedges into cake shape on a serving platter. Top with more whipped coconut cream and fresh fruit, e.g., blackberries, strawberries and kiwi. Serve or store in refrigerator until ready to serve.