Vegan & Gluten-Free Dessert Collection
Four easy vegan & gluten-free treats
A collection of four simple, minimal-ingredient desserts that are vegan, gluten-free and ready in under three hours with pantry staples.
Equipment
Ingredients
Date Squares
pitted dates (pitted, soaked)
1 cup
rolled oats
1.5 cup
crushed walnuts (crushed)
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 Bars
oat flour
1.5 cup
coconut oil
3 tbsp
maple syrup
2 tbsp
vanilla extract
1 tsp
salt
0.25 tsp
pitted dates (pitted)
1 cup
cashew butter
2 tbsp
water
0.25 cup
dark chocolate
65 g
Chocolate Chip 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
60 g
dark chocolate
50 g
Instructions
Soak dates
Place pitted dates in hot water and soak for at least 15 minutes to soften.
Preheat oven
Preheat the oven to 175°C for baking the date squares and cookie base.
Mix granola base
In a bowl combine oats, walnuts, 3 tbsp maple syrup, 3 tbsp cashew butter, coconut oil, cinnamon and ¼ tsp salt. Mix well.
Bake granola base
Line a 9x6" baking dish with parchment, press ¾ of the granola mixture into an even layer and bake for 20 minutes.
Blend date filling
Blend soaked dates with ¼ cup cashew butter, 1 tbsp maple syrup, vanilla and ¼ tsp salt until smooth.
Assemble and bake date squares
Spread date filling over baked base, top with remaining granola and bake 15 minutes more. Cool completely before cutting.
Prepare fudge pan
Line a loaf pan with parchment paper.
Melt chocolate for fudge
Create a double boiler, melt chopped dark chocolate slowly, then stir in cashew butter off heat.
Freeze fudge
Pour chocolate mixture into lined pan and freeze for 1 hour. Sprinkle with salt before cutting.
Mix Twix cookie dough
Combine oat flour, coconut oil, maple syrup, vanilla and salt to form cookie dough.
Bake Twix cookie base
Press cookie dough evenly into lined loaf pan and bake 15-17 minutes at 175°C.
Blend date caramel
Blend dates, cashew butter and water until smooth for the caramel layer.
Chill caramel layer
Spread date caramel over cooled cookie base and chill while preparing chocolate.
Melt chocolate for Twix
Melt ¾ of the chocolate over a double boiler, then stir in remaining chopped chocolate off heat until smooth.
Mix chocolate chip cookie dough
Mix oat flour, coconut oil, maple syrup, vanilla and salt, then fold in chocolate chips.
Shape and freeze cookies
Roll heaping tablespoons of dough into balls, place on parchment-lined plate and freeze 20-30 minutes.
Melt chocolate for dipping
Melt dark chocolate using the double boiler method.
Dip cookies
Dip tops of frozen cookies in melted chocolate and let cool until set.
Original recipe
Storage
Store bars in airtight container. Fudge and cookies keep best in freezer; thaw 5 minutes before eating.
Notes
• All recipes are naturally gluten-free if certified gluten-free oats and oat flour are used.
• Adjust sweetness to taste in date caramel layer.
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