07
Jun

By: Karen Webster

health healthy recipe vegan

Comments: 0

Carrot Cake Bars

Yields (approx.): 16 bars

Ingredients: 

  • 2 cups chickpeas (cooked & drained)
  • 2 medium sized carrots (grated)
  • 1/2 cup almond flour (or coconut flour)*
  • 1/2 cup almond butter (or sunflower butter)
  • 1/2 cup date sugar (or coconut sugar)
  • 2 TBSP molasses
  • 1/3 cup unsweetened plant-based milk (soy, oat, almond, etc.)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 2 tsp cinnamon powder
  • 1/2 tsp nutmeg powder
  • ½ tsp ginger powder
  • ½ tsp salt
  • Optional: 1/2 cup walnuts (chopped), ½ cup pineapple (chopped), and/or ½ cup golden raisins

Directions: 

  1. Preheat the oven to 350 F. Line a 8×8 baking pan with parchment paper.
  2. Mix all ingredients (except walnuts, pineapple, and/or raisins) in a food processor until well-combined. 
  3. Add in walnuts, pineapple, and/or raisins if using.
  4. Mixture should be thick.
  5. Adjust sweetness if needed.
  6. Bake for 40-45 minutes or until a toothpick comes out clean. 
  7. Allow to cool for 15 minutes before removing from the pan. Allow to cool completely.
  8. Enjoy!
  9. Store in the refrigerator (and they freeze well, too). 

Notes: 

  • *Any flour you have on hand will work, too (whole wheat, gluten-free, etc.).
  • I skipped adding frosting to these bars in order to keep them healthier (no oil and less sugar this way) and to reduce a potential mess (especially when eaten on the go)!

Adapted from: https://balancingandie.com/vegangrainfreecarrotcakeblondies/

Chocolate Peanut Butter (or other Nut/Seed) Energy Balls 

Yields (approx.): 14 balls

Ingredients: 

  • 1 cup (150 g) chickpeas (canned/cooked)
  • ¾ cup (120 g) regular pitted dates
  • 2 TBSP (9 g) raw cacao (or cocoa) powder
  • 2 TBSP peanut butter (or other nut/seed butter of your choice)
  • ¼ tsp salt
  • ¼ cup shredded coconut 

Directions: 

  1. Put all ingredients except coconut flakes into a food processor. Blend until well-mixed (about a minute).
  2. Mix in the coconut flakes by hand.
  3. Roll the mixture into balls. 
  4. Chill for at least 1 hour in the refrigerator.
  5. Enjoy! 
  6. Store in the refrigerator (or they freeze well, too).

Karen’s additional recommendations: 

  • The original recipe has you roll the balls in the coconut flakes.  By mixing them in before you roll the balls, this reduces the potential eating mess (especially when eating on the go).
  • To improve the consistency of the balls (make less mushy), consider adding ½ cup rolled oats (hand mix in after processing). 
  • To add more chocolate flavor (and to also improve the texture) of the balls, consider adding ¼ cup cacao nibs (hand mix in after processing).
  • Added a dash of cinnamon along with the other main ingredients (this also enhances the chocolate flavor).
  • To add more peanut flavor (and crunch), consider adding ¼ cup chopped peanuts or other nuts/seeds of your choice (hand mix in after processing).

Adapted from: https://wellnessdove.com/healthy-vegan-chickpea-energy-balls/

Crispy Cheesy Chickpeas (Health”ier” Goldfish)

Yields (approx.): 18 servings

Ingredients: 

  • 6 cups chickpeas (canned/cooked)
  • 2 TBSP vegetable broth
  • 3 cloves garlic (minced) or 1 tsp garlic powder
  • ¼ cup nutritional yeast
  • 1 tsp salt
  • Optional: a dash or two of chili powder, smoked paprika, black pepper, etc.

Directions: 

  1. Preheat the oven to 400°F/200°C.
  2. Rinse chickpeas and spread out on a parchment-lined (or silicone) baking sheet.
  3. Roast for 20 minutes.
  4. While the chickpeas are roasting, combine nutritional yeast, minced garlic (or garlic powder), and salt in a small bowl.
  5.  After the chickpeas have roasted for 20 minutes, transfer them to a large metal or glass bowl.
  6. Coat the chickpeas with vegetable broth.
  7. Sprinkle in the spice mixture from the small bowl (nutritional yeast, garlic, salt) and stir to thoroughly cover the chickpeas.
  8. Spread the chickpeas back on the parchment-lined (or silicone) baking sheet.
  9. Bake for another 20 minutes.
  10. Stir (so the chickpeas bake evenly).
  11. Bake for another 5-10 minutes, or until crispy. Turn the broil on for an extra 5 minutes for extra crispiness.
  12. Let cool.
  13. Enjoy!
  14. Store in an airtight container.

Note: It is important to roast the chickpeas for the first 20 minutes without the seasoning on them.  Don’t skip this step! Otherwise the seasonings tends to burn.

Adapted from: https://raepublic.com/oven-roasted-cheesy-vegan-chickpeas/#recipe

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