Peanut Butter Overnight Oats

Ingredients

• ⅓ cup quick or old fashioned oats
• ⅓ cup alternative milk
• 1-2 tbsp soy creamer (optional, can be subbed for more milk)
• 1 tbsp peanut butter
• 1 tsp coconut sugar
• ⅛ tsp cinnamon
• ⅛ tsp sea salt
• splash vanilla extract
• splash almond extract (optional)

Directions

Add all ingredients to bowl and stir until well combined. Cover and refrigerate overnight. Garnish if desired and enjoy!

Chocolate Peanut Butter Overnight Oats garnished w/ Banana Slices & Chopped Dark Chocolate

Tip:  Add 2 tsp unsweetened cocoa or cacao powder for Chocolate Peanut Butter Overnight Oats :)

Serves 1

- Marina K.

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Gluten Free Chocolate Chip Oaties

Ingredients

• 7 Tablespoons cold pressed sunflower oil
• ½ cup coconut sugar
• 1 Tablespoon Ener-G Egg Replacer
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup + 1 tbsp water
• 2 teaspoons vanilla extract
• 1 ½ cups Pamela’s Gluten Free Artisan Flour Blend
• ½ cup gluten free oat flour
• ½ cup vegan chocolate chips

Directions

Preheat oven to 350° F.

Line baking sheet(s) with parchment paper.

In a mixing bowl, combine oil, coconut sugar, Egg Replacer, baking soda and salt. Stir until well blended, then stir in water and vanilla extract. Stir until the coconut sugar is pretty well dissolved. Mixture will be thin and watery. Stir in Pamela’s GF Baking Mix and oat flour, then add chocolate chips. Drop mixture onto prepared baking sheets and bake for 10-12 minutes, or until set. Set baking sheet onto a wire rack and let cookies cool on the pan. Enjoy!!

Makes 12-15

- Acooba

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Chocolate Sunflower Butter Syrup

Ingredients

• ¼ cup vegan chocolate chips
• 2 tsp coconut oil
• 1 tbsp sunflower seed butter

Directions

In microwave or double boiler, melt all ingredients together. Stir until smooth and serve over pancakes, waffles, ice cream and more!

Tip! For a lighter syrup add more coconut oil :)

- Marina K.

Related Recipes: Fluffy Peanut Butter Pancakes, Oatmeal Pancakes, Peanut Butter Nice Cream.

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Nana Bars

Ingredients

• 1 recipe Peanut Butter Nice Cream
• 1 cup vegan chocolate chips
• 1-2 tbsp coconut oil (depending on how thick/thin you want your chocolate shell to be)
• 1 tbsp peanut butter*
• Toppings: vegan sprinkles, nut pieces, sea salt flakes, etc.

*Note: If you’re as much of a peanut butter junkie as I am, try adding a tbsp of peanut butter to the chocolate shell ;) If not, feel free to leave it out.

Tools

• Plastic wrap
• 4 small dishes (ramekins work great)
• Microwave safe bowl or double broiler

Directions

Step 1: Line dishes with plastic wrap. Place in freezer.

Step 2: Melt chocolate, coconut oil, and peanut butter (if desired) together in microwave or double boiler.

Step 3: Spoon a little chocolate into cooled dishes. Using a spoon, build chocolate up the sides. Return to freezer.

Step 4: Make nice cream. Pour nice cream into dishes (make sure to leave enough room at the top for final chocolate coating!)

Step 5: Spoon chocolate on top of nice cream and gently turn at an angle to coat evenly. Sprinkle with toppings. Freeze for 2 hours.

Step 6: Using plastic wrap, remove Nana Bars from dishes. Gently peel off plastic wrap and enjoy!

Note: Leftover Nana Bars can be kept in the freezer stored in a tupperware container or wrapped in foil :)

- Marina K.

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Fluffy Peanut Butter Pancakes (Vegan)

Ingredients

• 1 ½ cups Unbleached all-purpose flour
• 1 Tablespoon EnerG Egg Replacer powder
• 1 Tablespoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 ¼ cups unsweetened vanilla almond milk
• ¼ cup water
• 3 Tablespoons coconut oil
• 2 Tablespoons peanut butter (I used homemade peanut butter by my dear friend Mary Kay)
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• ⅓ to ½ cup chocolate chips (optional)
• 1 banana, thinly sliced (optional)
• coconut oil for cooking

Directions

Combine dry ingredients. Stir to mix well, then make a well in the center. In a separate bowl, stir some of the milk, warmed, together with the peanut butter, and if solid, the coconut oil, until smooth. Stir in the rest of the milk, the water, vanilla, and almond extract (if using). Add mixture to the dry ingredients, and stir gently to blend. If desired, stir in chocolate chips.

Heat griddle or pan, lightly greased with coconut oil. Use a ¼ cup measuring cup to drop batter onto hot griddle. Cook until underside seems golden brown (it will show around the bottom edges). Flip pancakes and continue cooking until golden brown on both sides. Repeat with remaining batter, using coconut oil to lightly grease the grill between batches.

Makes 10 - 12 fluffy, delicious pancakes.

Tip: For Peanut Butter (caramelized) Banana pancakes, place a few thin slices of banana on the grill then pour ¼ cup of batter over for each pancake. Proceed as directed above. Wipe grill with a damp paper towel between batches to avoid making “burnt banana” pancakes!! :-) Serve with chocolate peanut butter syrup and extra caramelized bananas.

Chocolate Peanut Butter Syrup

• 1 Tablespoon coconut oil
• 1 Tablespoon peanut butter
• ⅓ cup chocolate chips

Combine all ingredients in a bowl atop a double boiler. Make sure that no steam escapes around the sides of the bowl. Turn off heat and stir until syrup is completely melted and pourable. Enjoy!!

- Acooba

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Sunflower Butter Cookies

Last week, while at Veggie Fest Chicago, I tried Trader Joe’s Sunflower Butter. For the very first time. It was like: “where have you been all my life?!” Seriously delicious. So of course I got some when I returned home to share with my girls. This morning, I opened up the jar and was hit, simultaneously, by the most wonderful aroma, and by an irresistible inspiration. There are many, many things I’m going to do with this butter. First up: Sunflower Chocolate Chip Cookies. This is my first pass, and the recipe will evolve. I’m already thinking of a few things to do differently next time (which will probably be soon!). But for now, my tastebuds are about to take a walk on the sunny side. Here’s what I did today:

Ingredients

• 5 Tablespoons Earth Balance, whipped organic buttery spread
• ¼ cup Trader Joe’s Sunflower Butter
• 2 Tablespoons dark brown sugar
• 6 Tablespoons granulated sugar
• 1 ½ teaspoons EnerG Egg Replacer
• generous ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon vanilla
• 2 Tablespoons water
• 1 cup plus 2 Tablespoons unbleached, all-purpose flour
• ½ cup vegan chocolate chips, optional

Directions

Preheat oven to 350° F.

Line baking sheets with parchment paper.

In a medium mixing bowl, place Earth Balance, sunflower butter, sugars, egg replacer, baking soda, salt, and vanilla. Blend by hand for a minute or two until well blended and smooth. Stir in water. Fold in flour, and chocolate chips, if desired. Drop mounds of dough two or three inches apart on prepared baking sheets. Bake for 10 - 12 minutes until set, then remove baking sheet from oven and place on a wire rack to cool.

Tip: For denser cookies, roll the mounds of dough into balls then press with the tines of a fork that has been dipped in granulated sugar (like peanut butter cookies). Bake and cool as directed. Enjoy!

Makes about a dozen cookies.

Edit: They might turn green! Sunflower seeds have chlorogenic acid (naturally occurring in plant leaves and stems, etc., and also in the seeds of the sunflower plant). The chlorogenic acid reacts with baking soda and possibly baking powder to produce a green pigment as they cool.

- Acooba

Related Recipes: Vegan Chocolate Clouds, Dirty Vegan Chocolate Chip Cookies.

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Vegan Chocolate Applesauce Cake

Ingredients

• 1 ¾ cups Unbleached Flour
• 1 tablespoon EnerG Egg Replacer
• ½ cup unsweetened cocoa powder
• 1 ½ teaspoon baking powder
• 1 ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon (optional)
• ½ cup dark brown sugar, packed
• ½ cup granulated sugar
• 1 cup unsweetened applesauce
• ⅔ cup vegetable oil
• ½ cup water
• 1 ½ teaspoon vanilla extract

Directions

Preheat oven to 350° F.

Grease and flour bundt pan (or spray with non-stick cooking spray).

Combine flour, egg replacer, cocoa, baking powder, baking soda, salt, cinnamon and sugars in a medium bowl. Make a well in the center, and add applesauce, oil, water and vanilla extract. Blend together until smooth, about 2 minutes by hand. Pour into prepared cake pan and bake for 30 - 35 minutes, or until toothpick inserted comes out clean. Invert pan on a wire rack to remove cake. Cool completely and frost as desired.

Vanilla Icing

• 1 cup powdered sugar

• ½ tsp vanilla extract

• almond milk or soy creamer (1 to 2 tablespoons)

Place powdered sugar into a small mixing bowl. Add vanilla and whisk in just enough almond milk or soy creamer to make a thick, pourable icing. Pour over cake.

Chocolate Ganache

• 1 cup vegan chocolate chips

• 1 Tablespoon coconut oil

In microwave or over a double boiler, melt chocolate chips and coconut oil together. Pour over cake.

- Acooba

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Quick & Easy Fudge

Ingredients

• 18oz Belgian chocolate (or 3 cups chocolate chips)
• 1 can (14oz) sweetened condensed milk
• Pinch salt
• 1 ½ tsp vanilla extract
• 1 cup chopped walnuts (optional)

Directions

Line an 8 or 9 inch pan (preferably square) with parchment paper or foil.

Stovetop

In medium size saucepan combine chocolate, condensed milk and salt  Melt together on medium-low heat, stirring continuously. Continue until melted and smooth. Remove from heat. Stir in vanilla extract; stir in nuts if desired. Spread mixture into prepared pan. Refrigerate until firm (about 2 hours). Remove from pan; loosen paper. Cut fudge into squares.

Microwave

Combine chocolate, condensed milk and salt in large microwave safe container. Microwave on high for 1 minute. Stir. Continue to microwave for 30 seconds at a time, stirring after each interval, until melted and smooth. Stir in vanilla extract; stir in nuts if desired. Spread mixture into prepared pan. Refrigerate until firm (about 2 hours). Remove from pan; loosen paper. Cut fudge into squares.

Makes about 60 pieces.

Tip: Try substituting ½ tsp of the vanilla for other extracts like almond, orange, or peppermint for more exotic flavors!

- Acooba

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Dirty Vegan Chocolate Chip Cookies

Ingredients

• 7 tbsp Earth Balance Organic Whipped Buttery Spread
• 2 tbsp dark brown sugar
• 6 tbsp granulated sugar
• 2 tsp EnerG Egg Replacer powder
• ½ tsp salt
• ¼ tsp baking soda
• 1 tsp vanilla extract
• 2 tbsp water
• 1 cup plus 2 tbsp unbleached all purpose flour
• 2 Chocolate Joe Joe’s sandwich cookies (or Oreos), crushed
• ½ cup semi-sweet chocolate chips

Directions:

Preheat oven to 350° F.

Line a large baking sheet with parchment paper.

In a mixing bowl, combine Earth balance, sugars, Egg Replacer powder, salt, baking soda, and vanilla. Stir by hand until well blended, about 2 minutes. Stir in water. Fold in flour, then add crushed Joe Joe’s and chocolate chips.

Gently mound about 3 Tablespoons of dough together for each cookie, and place 3 inches or so apart on the parchment paper lined cookie sheet. Bake for 12 minutes, or until bottoms are lightly browned. Transfer pan to a wire rack, and let cookies cool for a bit before trying to remove them. Cool on pan, or transfer to wire racks to cool completely. Enjoy!!

Note: for a special treat, add 2 tablespoons of good quality peanut butter along with the chocolate chips and swirl into the batter.

Makes 9 large cookies.

- Acooba

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Shortbread Turtle Cookies

Ingredients

• 1 ¼ cups unbleached flour
• 3 tbsp sugar
• ½ cup butter (1 stick)
• ½ tsp vanilla
• 16-18 unwrapped turtle candies
• 2oz white chocolate, melted (optional)

Directions

Preheat oven to 350° F.

Line baking sheet with parchment paper.

Cream sugar, butter and vanilla together. Add in flour and with fork and/or fingers knead until smooth. Shape dough into an 8-inch log. On cookie sheet cut dough into rounds ½ inch thick. Spread rounds out on cookie sheet. Bake 10-12 minutes, or until edges are very lightly browned. Immediately after removing shortbread from oven place turtles onto hot rounds. Place pan on wire rack to cool. Optional: drizzle melted white chocolate over cookies.

- Acooba

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Peanut Butter Chocolate Chip Chunkies

Ingredients

• 7 Tablespoons butter, softened (1 stick, minus 1 tablespoon)
• 1 Tablespoon creamy unsalted peanut butter
• 6 Tablespoons granulated sugar
• 1 Tablespoon dark brown sugar
• 1 Tablespoon coconut sugar*
• 2 teaspoons EnerG Egg Replacer Powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 Tablespoons water
• 1 1/4 cups unbleached all-purpose flour
• 1/2 cup semi-sweet chocolate chunks
• 1/2 cup peanut butter chips

*May be substituted with dark brown sugar

Directions

Preheat oven to 350° F.

Line baking sheet with parchment paper.

Combine all ingredients except water, flour, and chips, and stir together until well blended. Add water and blend until absorbed. Stir in flour, then chocolate and peanut butter chips. Drop spoonfuls onto the baking sheet, about 2 inches apart. Bake for 10 to 12 minutes, until very lightly browned. Cool for a few minutes on baking sheet, then remove to a wire rack (if available) to cool completely.

- Acooba

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