Carob Koala Crisp Squares

What can I say?  Make them.  Eat them.  Done.

DSC00053

Ingredients

1 pack of vegan marshmallows

3 tbsp of margarine (I used Earth Balance)

6 cups Koala Crisp cereal

1 cup of carob chips

Instructions

Melt margarine and marshmallows in a large saucepan

Once melted Koala Crisp cereal

Stir until well combined

Remove from heat, let cool, and add carob chips

Grease or line an aluminum or metal pan with parchment paper and spread out the mixture into the pan, using a spatula or spoon

Let chill in fridge for 30 mins, cut and serve!

DSC00052 DSC00056


Carob Chip Cookie Cheesecake Bars

Absolutely yumsicles (it’s a word I just made up.  Just saying “yummy” would not do this recipe justice).  One of my friends loved it so much that he asked me to make a special batch just for him.  So here it is, adapted from Namely Marly.

Carob Chip Cookie Cheesecake Bars

Ingredients

  • 2 tbsp. of ground flax meal
  • 2 tbsp. of corn starch
  • 6 tbsp. of water
  • 1 cup(s) of Earth Balance Margarine
  • 3/4 cup(s) of brown sugar
  • 3/4 cup(s) of granulated sugar
  • 2 tsp. of vanilla
  • 2 1/4 cup(s) of flour (substitute gluten-free flour here if you’d like a gluten-free version)
  • 1 1/2 tsp. of baking soda
  • 1 1/2 tsp. of baking powder
  • 1 tsp. of salt
  • 2 cup(s) of carob chips
  • Vegan Cheesecake Filling (see recipe below)

 Directions

  1. Begin by warming your oven to 350 F. Spray a 9 X 9 baking pan with vegetable spray.
  2. In a small bowl combine 2 tablespoons ground flax meal, 2 tablespoons corn starch, and 6 tablespoons water. Stir well and set aside to thicken.
  3. Next combine the 1 cup of Earth Balance margarine, 3/4 cup brown sugar, and 3/4 cup granulated sugar in a large bowl. Stir vigorously (or use a mixer) until the mixture is light and fluffy.
  4. Add the vanilla and flax meal mixture to the margarine mixture and stir until well combined.
  5. In a medium-sized bowl, combine the 2 1/4 cups flour, 1 1/2 tsp baking soda, 1 1/2 tsp baking powder and 1 tsp salt. Stir until well combined.
  6. Pour the dry ingredients into the margarine mixture and stir until everything is well incorporated. Add carob chips.
  7. Press half of the cookie dough into the bottom of the prepared pan and bake for 18 – 20 minutes. Set aside and cool.
  8. In the meantime prepare the Cheesecake Filling (see recipe below).
  9. Once the bottom layer of the cookie bars have cooled, spoon the Cheesecake Filing over the top.
  10. Cover that with spoonfuls of the remaining cookie dough. You may have spots where the Cheesecake Filling is showing through, but don’t worry, the cookie topping will spread out as it bakes.
  11. Place the pan back in the oven and bake for 30 minutes. Remove from the oven and allow to cool before cutting and serving.

Vegan Cheesecake Filling

Ingredients

  • 1 8 oz container vegan cream cheese (I used the Tofutti brand)
  • 1 cup(s) of sugar
  • 2 tbsp. of corn starch
  • 1 tbsp. of ground flax seed
  • 3 tbsp. of water
  • 3 tbsp. of lemon juice (or the juice of one lemon)

Directions

  1. Combine the container of vegan cream cheese and 1 cup of sugar in a medium bowl. Stir until well combined.
  2. In a small bowl combine 2 tablespoons of corn starch, 1 tablespoon of flax seed, and 3 tablespoons of water. Stir and then pour into cream cheese mixture. Continuing stirring until all the ingredients are well acquainted.
  3. Add the 3 tablespoons of lemon juice and stir again, until everything’s all mixed together.
There you go. The stuff that dreams are made of. Or at least really good vegan desserts
DSC03343
DSC03344

Coconut Craze Rice Krispie Squares

No introduction needed. 🙂  These babies speak for themselves!

3 tbsp Earth Balance coconut spread

1 tbsp Earth Balance or Becel (light) margarine (optional)

1 (10 oz) bag of Dandies vegan marshmallows

1 tbsp coconut cream (optional)

6 cups Rice Krispie or Koala Crisp cereal

2 tbsp flaxmeal

½ cup sweetened or unsweetened toasted shredded coconut (you can toast these by putting it in your oven for about 7 mins; just stir occasionally)

½ cup melted carob chips (optional)

Melt coconut spread, margarine and marshmallows in a large saucepan

Once melted, add coconut cream, flaxmeal and Rice Krispie cereal

Stir until well combined

Grease or line an aluminum or metal pan with parchment paper and spread out the mixture into the pan, using a spatula or spoon

Drizzle with melted carob chips and sprinkle with shredded coconut

Let chill in fridge for 30 mins, cut and serve!

050