Vegan & Gluten-Free Desserts
Four easy vegan and gluten-free desserts made with minimal pantry staples: chewy date squares, creamy chocolate fudge, layered date Twix bars, and chocolate-dipped cookies.
Equipment
Ingredients
Date Squares
pitted dates
1 cup
rolled oats
1.5 cup
crushed walnuts
0.5 cup
maple syrup
4 tbsp
cashew butter
7 tbsp
coconut oil
2 tbsp
cinnamon
1 tsp
salt
0.5 tsp
vanilla extract
1 tsp
Chocolate Fudge
dark chocolate
100 g
cashew butter
0.5 cup
Himalayan salt
1 tsp
Date Twix Bar
oat flour
1.5 cup
coconut oil
3 tbsp
maple syrup
2 tbsp
vanilla extract
1 tsp
salt
0.25 tsp
pitted dates
1 cup
cashew butter
2 tbsp
water
0.25 cup
dark chocolate
65 g
Chocolate Chip + Dipped Cookies
oat flour
1.25 cup
coconut oil
3 tbsp
maple syrup
0.25 cup
vanilla extract
1 tsp
salt
0.25 tsp
chocolate chips
2 handful
dark chocolate
50 g
Instructions
Soak dates
Soak pitted dates in hot water for at least 15 minutes.
Preheat oven
Preheat oven to 180°C (350°F).
Mix granola base
In a bowl combine oats, walnuts, 3 tbsp maple syrup, 3 tbsp cashew butter, coconut oil, cinnamon and 1/4 tsp salt. Mix really well.
Line baking dish
Line a 9x6 inch baking dish with parchment paper or oil with coconut oil sufficiently.
Bake granola base
Place 3/4 of the granola mixture into the pan and lightly pack creating an even layer. Bake for 20 minutes.
Blend date filling
Place drained, soaked dates into a blender or food processor with 1/4 cup cashew butter, 1 tbsp maple syrup, vanilla and 1/4 tsp salt. Blend until smooth.
Assemble and bake date squares
Once the base layer is done, add the date mixture on top, followed by the rest of the granola mixture. Bake for 15 more minutes and allow to cool completely before cutting.
Line loaf pan
Line a loaf pan with parchment paper.
Melt chocolate
Bring a small pot with water to steaming. Roughly chop chocolate and place into a bowl over steaming water. Allow to melt slowly. Add cashew butter then take off heat and stir well.
Freeze fudge
Pour chocolate mixture into lined pan and place in freezer for 1 hour. Pull from freezer, sprinkle with salt, cut and enjoy.
Mix cookie layer
In a bowl combine oat flour, coconut oil, maple syrup, vanilla and salt.
Bake cookie layer
Line loaf pan with parchment or oil. Pack cookie dough into pan evenly. Bake for 15-17 minutes.
Blend date caramel
Add dates, cashew butter and water to blender. Blend until smooth. Once cookie layer is cooled, add the date caramel on top.
Melt chocolate for Twix
Bring small pot with water to steaming. Melt 3/4 of the chocolate then remove from heat and mix in remaining chopped chocolate until melted.
Mix cookie dough
In a bowl combine oat flour, coconut oil, maple syrup, vanilla and salt. Mix in chocolate chips.
Form and freeze cookies
Line plate with parchment. Measure 1 heaping tbsp batter, roll into ball and place on plate. Freeze for 20-30 minutes.
Melt chocolate for dipping
Melt dark chocolate using the same double boiler technique.
Dip cookies
Dip tops of cookies into melted chocolate and leave to cool.
Original recipe
Storage
Store in airtight container. Fudge and cookies freeze well.
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