Top 5 Tasty Vegan Treats

We invite you to indulge in our Top 5 Vegan Treats this Holiday Season! From 4-ingredient Choc Truffles, to delicious Banana Bread and Pecan Pie Bars there is something for everyone to bite into and enjoy!

All recipes are by the wonderful Michelle from @run2food

1. 6-INGREDIENT “SNICKERS CRISPER” BARS

(vegan, gluten-free, oil-free, no-bake)

Makes: 8 large slices
INGREDIENTS:
Base:

  • 1 1/2 cups rice bubbles
  • 1/4 cup vegan vanilla protein powder
  • 1/2 cup of the peanut caramel filling *Dash of liquid if needed
  • 1/2 cup roasted & salted peanuts 

Peanut caramel:

  • 2 cups dates, pitted
  • 1/3 cup peanut butter
  • 1/4 cup water (or plant milk) 

Choc topping:

  • 150g dairy-free chocolate
  • 1 tablespoon vegan vanilla protein powder


METHOD:
1. Line a small container with non-stick paper (mine was ~ 10 x 20cm)
2. Make the PEANUT CARAMEL: add the dates and water to the food processor and blend until a paste forms. Add in the peanut butter & protein powder and blend until smooth and thick. Set aside
3. Make the RICE BUBBLE BASE: Combine the rice bubbles & protein powder. Mix in 1/2 cup of the peanut caramel until all the protein powder has fully dissolved & rice bubbles are all coated, you can add a dash of maple syrup/ liquid here if you need
(*Tip: You can use clean hands coated in coconut oil to mix to make it easier and less sticky )
4. Sprinkle the ROASTED PEANUTS over the base & press them down firmly into the rice bubbles.
5. Spread the peanut caramel evenly on top of the base. Put the slice into the freezer to set for at least 2 hours
6. CHOC COATING: melt the dark chocolate and stir in the protein powder until smooth. Pour the chocolate over the slice. Return to the freezer for 30 mins before slicing
**Storage tips: in an airtight container in the freeze, allowing it to thaw for a couple of mins at room temp before serving

2. 4-INGREDIENT DOUBLE CHOC COOKIE DOUGH PROTEIN TRUFFLES

I’ve been experimenting using black beans and came up with this to share! These delicious bites are made using black beans and contain 122 calories and 8.5g plant protein per ball! You can also use chickpeas or butter beans but I really dig the dark colour of black beans.

INGREDIENTS:

  • 1 tin black beans (~1 1/4 cup drained amount )
  • 2 scoops (60g) vegan chocolate protein powder
  • 1 tablespoon cocoa powder (or more if you want more choc flavour)
  • 1/3 cup water (or you can use a plant milk to make it more creamy)
  • 100g vegan chocolate
  • *Optional: 1-2 tablespoons maple syrup to sweeten

METHOD:
1. In a food processor, blend the black beans until a smooth “hummus” like consistency.
2. Add in the protein powder, cocoa powder and water and keeping blending until a thick cookie dough consistency. If you like it more chocolatey add more cocoa and if you prefer it sweeter add some liquid sweetener. *You may need to adjust the amount of water depending on the brand of protein powder you use. Try not to make it the mixture too wet otherwise it will be hard to work with.
3. Chop up 25g of the chocolate into small chunks and stir it through the cookie dough
4. Roll the cookie dough into 9 balls and freeze for 60 minutes.
5. Melt the remaining 75g of chocolate and roll each ball in the chocolate to coat.
6. Return to fridge for the chocolate to set.
Please do not eat these out of the freezer as there is no added oil so the dough will become very hard! Keep these in the fridge so that the cookie dough centre remains soft.
*Storage tips: in an airtight container run the fridge for 3 days or in the freezer for months, allowing to thaw at room temp for 5 mins before eating.

3. PECAN PIE BARS (vegan, gluten-free) 


Pecan pie is one of my obsessions. There’s just something so amazing about the combination of pecan and caramel, so I made my own version using primarily whole plant foods, and I’m sooo happy with how these turned out! I bought these to share at a housewarming party and everyone, even those who were not vegan loved it!

Makes: 12 bars
INGREDIENTS:
Shortbread Base:

  • 2 cups almond meal
  • 1/4 cup vegan vanilla protein powder
  • 1/3 cup rice malt syrup
  • 1/3 cup coconut oil, melted
  • 1/2 teaspoon salt

Pecan Caramel layer:

  • 1/2 cup coconut cream
  • 2 tablespoons coconut oil
  • 1/2 cup coconut sugar
  • 2 tablespoons rice malt syrup
  • 2 cups pecans, chopped

Optional: 1 teaspoon vanilla extract

METHOD:
1. Prepare a square baking tin with non-stick paper. Preheat the oven to 180 degrees C / 375 degrees F fan-forced.
2. Make the Shortbread Base: mix all ingredients together until a dough forms. Transfer this as an even layer into your baking tin and use a fork to poke holes in it.
3. Bake the base for 12-15 minutes until golden. Remove and pop this in the fridge to cool
4. Make the Pecan caramel layer: add the coconut cream, coconut sugar and syrup to a small pot on medium heat. Bring to a boil and then reduce the heat to a simmer for 6-8 minutes, stirring frequently to prevent burning. Add in the pecans and then transfer the entire mixture as an even layer over the shortbread base
5. Bake the slice for another 22-25 minutes until the pecans are nicely toasted
6. Remove from the oven and allow the slice to fully cool before slicing. The caramel will firm up as it cools down.
*Storage tips: in an airtight container at room temp for 2 days, fridge for a week or frozen for months

4. 5-INGREDIENT VEGAN BANANA BREAD


 The secret here is actually blending the ripe bananas into a “banana milk”, which makes it super easy as no mashing is required and the air incorporated into the blending makes the bread even fluffier!

Makes: 1 loaf
INGREDIENTS:
Dry:

  • 2 cups of self-raising flour
  • 2/3 cup of brown sugar
  • 1 teaspoon of cinnamon*Optional: stir-ins: walnuts, chocolate chips, berries etc 


Wet:

  • ½ cup of coconut oil, melted
  • 300g very ripe spotty bananas (about 3 large bananas) **Optional: 1 teaspoon vanilla extract

METHOD:

1. Preheat the oven to 160/ 325 and line a baking tin with non-stick paper
2. In a large bowl, combine the dry ingredients
3. In a blender, blend together the wet ingredients until a banana “milk” forms
4. Add the wet mixture to the dry and fold until a thick batter is formed.
5. Transfer the batter to the lined tin and bake in the oven for 30-35 minutes until a knife inserted comes out clean
6. Allow the loaf to cool completely before slicing
*Storage tips: in an airtight container at room temperature for 3 days, in the fridge for 5 days or in the freezer for 1 month

5. EASY PB CHOC CHIP COOKIE DOUGH PROTEIN BALLS

(vegan, GF, oil-free)

No food processor, no worries! Here is a protein ball recipe that does not require a machine at all - literally just two bowls, spatulas and your own hands for rolling! These protein balls literally taste like peanut butter cookie dough... and I guess if you wanted cookies you could totally bake them too!

MAKES: 8 balls

INGREDIENTS:

  • 1 cup almond meal
  • 1/4 cup coconut flour
  • 1 scoop (40g) vegan caramel protein powder
  • 1/4 cup almond milk 
  • 1/4 cup smooth peanut butter
  • 1/4 cup maple syrup
  • 1/4 cup dairy-free chocolate, chopped 
  • + Extra chocolate for coating 

METHOD:
1. DRY: In a large bowl, mix the almond meal, coconut flour and protein powder together
2. WET: In a separate bowl, mix the almond milk, peanut butter and maple syrup together until smooth
3. Add the wet mixture to the dry and stir until a cookie dough forms
4. Fold the choc chips through
5. Divide the dough into 8 portions and roll into balls.
6. Optional step: melt extra chocolate and roll the balls in the chocolate to coat
*Storage tips: in the fridge for up to 2 weeks or in the freezer for months, allowing it to thaw at room temperature for a few mins before serving

Thank you to Michelle for creating these delicious Vegan treats for you all to serve and enjoy in your Coconut Bowls with friends and family this festive season!


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