No Bake Choco Coco Peanut Protein Cookies

This recipe, adapted from Minimalist Baker, really could not be easier! They are delicious, simple to make, very rich, and even give you some protein!

Ingredients

Oops, forgot the coconut for the picture!
  • 1/2 cup maple syrup
  • 5 Tbsp oat or other non-dairy milk
  • 6 Tbsp coconut oil 
  • 6 Tbsp unsweetened cocoa powder 
  • 2 1/2 cups oats 
  • 2/3 cup peanut butter
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1 cup mini vegan chocolate chips 
  • 1 cup shredded coconut 
  • 1/2 cup vegan protein powder
  • 1/4 cup turbinado sugar

 

Instructions

  1. Line a baking sheet with parchment paper.
  2. Place maple syrup, oat milk, coconut oil, cocoa powder, and vanilla in a medium saucepan and bring to a low boil over medium heat, whisking periodically. Allow to boil for 1-2 minutes. 
  3. Place dry ingredients, except sugar, in a large bowl and mix.
  4. Add peanut butter and the prepared chocolate sauce and mix in.
  5. Make balls of the batter (or use a scoop for ease) and place on the parchment. 
  6. Sprinkle with turbinado sugar.
  7. Place baking sheet in the refrigerator for an hour.
  8. Eat!

Easy Vegan “Thin Mints”

Ah Girl Scout cookie season! Though many of those delicious little buggers are indeed vegan, they increase in price every year. If you want a cheaper and more accessible alternative, look no further than this easy peasy recipe!


There are no specific measurements because it’s just about throwing ingredients together, it’s super simple.

Ingredients

  • Vegan chocolate chips (or bar form is fine, just cut the bar smaller)
  • Few drops of Peppermint extract
  • Round crackers (we love Ritz)
  • Optional: coconut oil

Directions

  • Melt the chocolate chips with a double boiler method, I like adding coconut oil to make the process easier but it is not required. Stir frequently until no lumps are left.
  • Line a cookie sheet with parchment paper and set your crackers in place
  • When the chocolate is ready, remove it from the heat and add as much peppermint extract as you please. There’s no right or wrong amount.
  • Coat each cracker in the chocolate mixture and place back on the parchment lined tray.
  • Put the delicious ‘cookies’ into the fridge to harden and you’ve got yourself some thin mints!

Vegan Cheesecake 

It took me a while to perfect this recipe, but now that I have I cannot wait to share it! This is an easy recipe for a decedent dairy-free cheesecake.


With your choice of crust and toppings, it’s easy to personalize!

Ingredients:

For Nut and Date Crust
3/2 cup Chopped Walnuts/Almonds
½ cup Pitted Dates

For Graham Cracker Crust
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons melted butter

For Filling
3.5 oz Medium Firm Tofu
8 oz Toffuti Cream Cheese
⅔ cup Sugar
⅓ cup Lemon Juice
2 tbsp Cornstarch

Caramel sauce 
1 cup brown sugar
1/4 cup non-dairy milk
3 tbsp vegan butter

Ganache
10 oz. semisweet chocolate
½ cup non-dairy milk

Directions:

Nut Crust 

1. Place the dates and nuts in a food processor and chop up until crumbly.

2. Spray the bottom of your pan with some cooking spray. Then place the date and buy mixture on top. Using your hands, or an object, press the crumbs down so it forms a thick and dense layer.

Graham Cracker Crust

1. Place the graham crackers in a food processor until crumbly. Add melted butter and sugar and process again.

2. Spray the bottom of your pan with some cooking spray. Then place the graham cracker mixture on top. Using your hands, or an object, press the crumbs down so it forms a thick and dense layer.

Caramel Sauce

1. Add the milk, butter, and sugar in a pot on medium heat

2. Stir/whisk until combined and leave on the stove for about 8 minutes

3. Remove from heat and let cool to thicken

Cream Cheese Filling

1. In a blender, mix the tofu, Tofutti cream cheese, sugar, corn starch, and lemon juice until smooth.

2. Pour this tofu mixture on top of crust.

3. If wanted, drizzle in caramel sauce

4. Bake for 35-40 min at 350F.

5. Chill in fridge for about 1 hr at least

Ganache

1. Add water to a pot and simmer

2. Place bowl over the water and add the chocolate and dairy-free milk

3. Stir until melted and smooth

4. Pour over cheesecake and chill until hardened

Decorate how you please and enjoy!