• AMAZING Vegan S'mores Cookie Bars You Need To Try!
    Dairy Free,  Dessert,  Gluten Free,  Recipe,  Snacks,  Vegan,  Vegetarian

    Vegan S’mores Cookie Bars (Gluten Free)

    Jump to Recipe

     

    These are the absolute best Vegan and Gluten Free S’mores Cookie Bars. They’re deliciously sweet and perfectly moist. Egg free, dairy free, and gluten free. 

    gluten free vegan s'mores cookie bars
    This post is all about Vegan S’mores Cookie Bars

    A quick and easy treat that puts a spin on the classic

    S’mores are a favorite campfire treat that are practically world famous now. People love them and their classic element. Roasting those marshmallows over an open fire, placing it on the chocolate, and pressing two graham crackers together. Oh, and don’t forget the arguments about how well done the marshmallow should be. That’s even more classic.

    Well, what if you could have them anytime you want and in cookie bar form? These bars are so incredibly easy to throw together and perfect for sharing. They hardly take any time before you can sit back with a glass of chilled (almond) milk and bite into a piece of dessert heaven.

    Gluten Free Vegan Recipe For S'mores Cookie Bars

    So many layers of flavors and textures!

    The cookie bar base is made with dark brown sugar and a touch of cinnamon to give the final result a graham cracker like taste. Instead of being crispy though, they are soft and the center completely melts in your mouth.

    VEGAN GF S'mores Bars Recipe!

    Make this s’mores gluten free vegan cookie bar recipe for any event

    These would be perfect for summer parties by the pool, weekend get togethers, holidays, and so much more. Those that have allergies or prefer eating healthy will love that they don’t have dairy, nut, eggs, or gluten. Everyone else will just enjoy them because they are so irresistible!

    INCREDIBLE Vegan Gluten Free S'mores Cookie Bars

    FAQS for how to make these cupcakes:

    Can I make this into a full size 13×9 pan?

    Absolutely, this recipe works really well with doubling the ingredients. I you are unfamiliar with how to double a recipe there are some calculators online that can help

    What are s’mores cookie bars?

    S’mores cookie bars are a treat inspired by the well-known camping dessert, a s’more. Instead of putting a roasted marshmallow and some milk chocolate between two pieces of graham cracker, this treat turns those ingredients into a baked delight.

    AMAZING Vegan S'mores Cookie Bars You Need To Try!

    Ingredients and substitutions for vegan ‘smores bars

    Dark Brown Sugar:

    You can use unrefined coconut sugar for this recipe but the texture and flavor will be a bit different. I used unbleached dark brown sugar with great results.

    Gluten Free 1 to 1 Flour:

    For gluten free use a flour blend that is made to measure 1 to 1 Bob’s Red Mill makes a great one that you can buy on Amazon. All-purpose unbleached flour works perfectly well for this recipe if you aren’t gluten free. If you’d like to use cake flour for an even lighter texture that’s a great option too. 

    Full-Fat Coconut Milk:

    This adds a bit of liquid to hold the cookie dough together without adding too much water, which can dry a cookie out. 

    Vegan Butter:

    I used Miyokos Vegan Butter but there are plenty of brands available today without dairy. Try to avoid the spreadable or whipped butters because they will have a higher water content. That can change the texture of the final result.  

    Sea Salt & Vanilla Extract:

    For flavor of course.

    Cinnamon:

    To help give that reminiscent taste of graham crackers.

    Dairy Free Semi-Sweet Chocolate Chips or Dairy Free Milk Chocolate:

    In this recipe I used Semi-Sweet chocolate because that is what I prefer but you can purchase vegan milk chocolate from Amazon or your local store. That’s if you want to go even more classic. The recipe calls for chocolate chips but a chopped up chocolate bar will also work nicely. You can get vegan milk chocolate bars on Amazon as well.

    Vegan Marshmallows:

    There are only a few brands of these available that I know of, Dandies or Trader Joes brand. Both work well in this recipe. You can choose the large ones and tear them up or buy the small ones. You can find vegan marshmallows on Amazon as well.

    How to Make Vegan Gluten Free S'mores Cookie Bars

     

    How to make vegan s’mores cookie bars

    Step one is to mix the butter and sugar together. A standing mixer is ideal but you can do this with a hand mixer or simple a bowl and a spatula.

    After that you’ll want to add the coconut milk, baking powder, and flavor ingredients. Mix it all together well and then it’s time for the flour. Mix in the flour a little at a time and you’ll start to see the dough coming together into a thick cookie dough.

    Now it’s time to bake the base (I also call it the butt). It only needs a few minutes in the oven, about 10. This helps get the base mostly cooked before piling on the topping layer. When the top of the base starts to look all toasty you’ll pull it out and let it cool for a second. 

    While the base was cooking you’ll have stood there like a 5-year-old playing with their food. You’ll be crumbling up the rest of the dough into little clumps and adding the marshmallows and chocolate of your choice. (By the way, if you have a 5-year-old this is a great recipe to make with kids.)

    When the base is out of the oven and you have your crumble mix, pile it on. It doesn’t need to be perfect. The oven will do the heavy lifting and melt it all together into a solid bar. 

    Now bake it until the marshmallows start to get toasted on top and the chocolate is all melted. It should only take about 12 minutes and it will look amazing. After that, pull it out and let them cool so no one burns their mouth. Of course, it’s unlikely you’ll be able to wait so just don’t blame me when you scorch your lips with hot marshmallow because you just couldn’t wait.

    Recipe for Campfire S'more Cookie Bars


    Some helpful things for making these cupcakes

     

     

    Easy Cookie Bar S'mores Recipe

    This post contains affiliate links for products I love. This mean, at no additional cost to you, I will receive a commission for any products you purchase through my link. Find out more here.

     
     

    Vegan S’mores Cookie Bars (Gluten Free)

    If you're a fan of a classic campfire s'mores then these just might become your new favorite treat.

    Prep Time 20 minutes
    Cook Time 25 minutes
    Servings 9 bars

    Ingredients

    • 1/2 cup 1 stick vegan butter
    • 1 1/2 cups dark brown sugar
    • 1/4 cup full fat coconut milk
    • 2 teaspoons vanilla extract
    • 1 teaspoon sea salt
    • 2 teaspoons baking powder
    • 1/2 teaspoon cinnamon
    • 2 cups 1 to 1 gluten free flour blend
    • 1 cup gluten free oat flour
    • 1 10 ounce bag vegan marshmallows (mini or regular cut into pieces)
    • 1 cup dairy-free semi-sweet chocolate chips

    Instructions

    1. Pre-heat oven to 350 degrees F (180 C) and grease an 8×8 or 11×7 inch glass pan with oil or line with parchment. Cream butter and sugar together. Add coconut milk, salt, baking powder, vanilla, and cinnamon. Beat until smooth. Add the flours and mix just until combined.

    2. Divide the dough in half and press half of it into the prepared pan as evenly as possible. Place pan in oven and bake for 10 – 12 minutes or until the top begins to brown slightly. While the base layer bakes crumble the remaining dough up into clumps in the bowl and add the chocolate chips and marshmallows and toss to mix evenly.

    3. Remove the base layer from the oven once starting to brown and sprinkle on the mixture of dough, marshmallows, and chocolate as evenly as possible. Return to oven and bake for 12 – 15 minutes until top is golden. Remove and cool completely then cut into squares and serve!

     

     

     

    Wanna save this recipe for later? Pin it to your favorite Pinterest boards!

    How to make vegan s'mores cookie bars

    Hope you enjoyed this post! Here are some others you may like as well:

    Brown Butter Caramel Snickers Cookie Bars (Vegan)

    Chocolate Peanut Butter Vegan Reeses Cookie Bars

    Almond & Condensed Coconut Milk Blondies (Vegan+GF)

    Romance Cookie Bars (Pecan Pie Bars)


    This post was all about Vegan S’mores Cookie Bars

    Healthy Vegan S'mores Cookie Bars Recipe
  • Breakfast,  Dairy Free,  Dessert,  Recipe,  Snacks,  Vegan,  Vegetarian

    Simple Vegan Cinnamon Crumb Cake (Gluten Free)

    If you’re looking for the perfect vegan coffee cake recipe this Simple Gluten Free and Vegan Cinnamon Crumb Cake is perfect. Make it for a special weekend breakfast or a quick vegan dessert.

    Ok, so tell me if I’m the only one who thought this…

    vegan coffee cake recipe

    …but I always thought coffee cake actually had coffee in it. I mean, maybe it should because that sounds delicious, but it’s also good as is with no coffee. Either way, can’t we just fix the confusion and just call it crumb cake or something? I think it’s just as good a title for this simple and classic treat.

    This post is all about Gluten Free Vegan Cinnamon Crumb Cake

    vegan cinnamon cake

    Another question; does this count as a breakfast food? Personally, I believe in a balanced approach to health and nutrition so def wouldn’t recommend having it as a regular breakfast. However, sometimes the weekends just need to start off with a little something sweet. Otherwise, this is a perfect dessert or afternoon sweet for house guests.

    vegan crumble cake

    A Vegan Cinnamon Crumb Cake Recipe that you’ll wanna make again and again!

    Crumb cake is one of the few recipes that can hold it’s own. I’m also one of those “everything could use some chocolate” type of people but this is one exception that, honestly, probably wouldn’t be improved by chocolate. Now, maybe if you left out the cinnamon and went for a more neutral flavor you could create like a chocolate chip muffin bread and that would be bomb.

    best vegan coffee cake

    I’ve tried quite a few variations of coffee cake/crumb cakes in the past but this one is my favorite. It’s quick, easy, and doesn’t need any crazy ingredients. I even use one bowl to make the cake batter and the streusel topping so we can all have less dishes.

    simple vegan coffee cake

    I really want to know what you think if you try it out, so let me know in the comments or on Instagram.

    FAQs about How to Make a Vegan Coffee Cake

    Do I have to make this recipe with gluten free flour?

    No. You can absolutely use wheat flour. I love using whole wheat pastry flour in this recipe. If you’re feeling really indulgent try pastry flour!

    Can this recipe be made into vegan coffee cake muffins?

    Yes! And they’re so delicious! This recipe will make about 12 small muffins or 6 jumbo muffins. Try baking them in a silicone muffin pan. They come out so easy that way.

    gluten free cinnamon crumb cake recipe

    This post was all about Gluten Free Vegan Cinnamon Crumb Cake

     

    Simple Cinnamon Crumb Cake (Vegan+GF)

    A sweet and healthy coffee cake that brings together the flavors of coconut and fresh blackberries. it's dairy free and vegan so it makes a great breakfast or snack!

    Ingredients

    Cake:

    • 1 cup brown sugar
    • 1 tablespoon chia seeds
    • 1 cup full-fat coconut milk
    • 1/3 cup coconut oil, melted
    • 1 teaspoon vanilla extract
    • 1 teaspoon salt
    • 2 teaspoons baking powder
    • 2 teaspoon cinnamon
    • 3 cups all purpose flour

    Streusel:

    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1/2 cup brown sugar
    • 1 cup all purpose flour
    • 1/4 cup coconut oil, melted

    Instructions

    1. Preheat oven to 350 degrees F (180 C) and grease an 8x8 inch pan with a light amount of oil. In a medium mixing bowl, combine chia seeds and coconut milk and set aside for about 10 minutes. Add the melted coconut oil, salt, baking powder, cinnamon, vanilla, and sugar. Mix in the flour just until smooth.

    2. Pour the batter into the prepared pan and smooth with a spatula. In the same bowl (no need to wash) stir together the ingredients until well combined into a crumbly dough. Sprinkle the topping over the pan as evenly as possible. Bake the cake for 40 to 45 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool for at least 15 minutes before cutting.

    This post was all about Gluten Free Vegan Cinnamon Crumb Cake

    Here are some other posts you may enjoy:

    Chocolate Chip French Toast Muffins (Vegan+GF)

    Blackberry Coconut Coffee Cake

    Healthy Carrot Cake Cupcakes + Coconut Frosting (Vegan+GF)

     

    best vegan coffee cake recipe

  • Dairy Free,  Dessert,  Recipe,  Snacks,  Vegan,  Vegetarian

    Sea Salt & Tahini Chocolate Chip Cookies (Vegan)

    If I ever run out of new ways to reinvent the chocolate chip cookie I’ll probably have to stop blogging all together. Like “Let’s pack it up guys my work’s done here.”

    But seriously, these are gonna be a popular addition to my chocolate chip cookie recipe collection. If you haven’t noticed I’ve created a few. Lol.🍪🍪🍪🍪

    This is one if f those times where I had a random idea that I just needed to make as soon as possible. You know, like those great ideas you get in the middle of the night or in the shower. Well, this was one of those. Besides, sea salt and tahini just sound so good in the same title with chocolate. At least I think so anyway.

    So regardless of names, you simply need to try these cookies. I personally am always in the mood to bake. It’s my happy place and it’s always a great way to relieve stress or just share something delicious with friends and family. I’m excited to know what you think about these cookies so be sure to let me know!

     

    Sea Salt & Tahini Chocolate Chip Cookies (Vegan)

    Take a traditional chocolate chip cookie and give it a little something new. These cookies have the most pleasant balance of sweet, nutty, and of course salty!

    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Servings 28 - 30 cookies

    Ingredients

    • 1/4 cup tahini (sesame seed paste)
    • 1/4 cup coconut cream *see note
    • 2 tablespoons plain non-dairy yogurt
    • 3/4 cup organic granulated sugar
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 2 teaspoons vanilla extract
    • 1 1/2 cups all purpose flour
    • 1 1/4 cups dairy free semi-sweet chocolate chips or chopped chocolate
    • 2 tablespoons course sea salt

    Instructions

    1. Pre-heat oven to 350 degrees F (180 C). Cream tahini, coconut cream, yogurt, and sugar together in bowl of stand mixer (or with hand mixer). Scrape sides of bowl and add vanilla, soda, and salt. Add flour one cup at a time and beat after each addition but just until combined. You really want to try to mix/handle this dough as little as possible for the best results on your final cookies. (If you are using a hand mixer you may have to hand stir the last cup of flour into the dough.) Stir in chocolate and line a cookie sheet with parchment.

    2. Roll into golf-sized balls and place about 2 inches apart on baking sheet. Press the cookies down into discs and sprinkle lightly with desired amount of sea salt (Tip: if you don't want to use course salt you can try just giving them a light sprinkle of table salt.)

    3. Bake for 8 - 9 minutes until edges just start to turn golden brown. (The trick for making these the best is to keep them light and soft so that the retain the super chewy texture.) Remove from oven and cool for about 5 minutes before moving to cooling rack.

    Recipe Notes

    If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.

  • Dairy Free,  Recipe,  Vegan,  Vegetarian

    Raw Energy Snack Bites 2 Ways (Allergen Friendly)

    So what’s special about these and why are they allergen friendly?

    Well, in almost every similar recipe I’ve seen for these they’re based on nuts or nut butters and in this case these are nut free. They’re also gluten free and vegan too.

    Okay, so before you say “Hold up, why no nuts!?!?”, just know that I’m halfway thinking the same thing myself. And, no, I didn’t recently develop a nut allergy, and I certainly won’t be getting over my nut butter affair anytime soon. However, I do have some friends that I know have different intolerances and I just personally love switching it up and challenging the norm sometimes. Besides, by not adding nuts that just leaves more room for slipping in some healthy seeds and other good things.

    So typically when I’d make something like this with two versions it’s because they start with the same base and are just very similar recipes. Well, with these that’s not the case. One of these recipes is for these maple tahini rice crispy balls and the other for my basic cookie-dough-like date and oat balls.

    They’re both really simple, but that’s where there’s another difference between the two. While the rice crispy balls need only a bowl and a stirring utensil, the other one does need something to blend them in, such as a food processor.

    I don’t know about you, but I go through phases where I like to eat larger meals all day and that feels great, but then I have other spurts of just wanting to snack allllllllll day long. Ya feel me? No worries, I’ve got you covered friend because these are some of my favorite obsessions right now. Another thing about a recipe like this that always has me hesitating, is that there are so many possibilities and I can never decide what not to add.

    Okay, okay, but let’s get to the recipe part so that you can make these too. I find them to be one of the best options when you’re running out the door and need a little pick-me-up or when you’re craving something sweet late in the day and want it to be something nutritious too.

    Anyway, I hope you get to try both of these versions and I’d love to know what you think!

    Raw Energy Snack Bites 2 Ways (Allergen Friendly)

    A quick and easy snack that's healthy, delicious, and perfect for grabbing to go.
    Prep Time 30 minutes
    Servings 16 balls (per flavor)

    Ingredients

    Date+Oat "Cookie Dough":

    • 1 cup pitted dates + boiling water
    • 2 cups rolled oats be sure they are gluten free if necessary
    • 1 tablespoon coconut oil
    • 2 teaspoons chia seeds
    • 1 tablespoon flax seeds
    • 1/4 cup raw pepitas
    • 1 scoop vanilla plant-based protein powder
    • 1/2 teaspoon sea salt optional
    • 1 teaspoon pure vanilla extract optional
    • 1/2 cup chocolate chips vegan

    Maple Tahini Rice Crispy Balls:

    • 3 tablespoons maple syrup
    • 3 tablespoons tahini
    • 1 1/2 cups crispy rice cereal
    • 1 1/4 cups quick oats be sure they are gluten free if necessary
    • 2 tablespoons This antioxidant seed blend
    • 1 tablespoon chia seeds
    • 1 scoop vanilla plant-based protein powder
    • 1/2 teaspoon sea salt optional
    • 1 teaspoon pure vanilla extract optional

    Instructions

    Date+Oat "Cookie Dough":

    1. Soak the dates in a glass cup or measuring jar with just enough boiling water to cover them.
    2. Add the oats and protein powder to a food processor or blender and pulse until finely ground. Add the soaked dates (with the water) then add the remaining ingredients, except chocolate chips and pulse again until as smooth as you'd like. (I left mine a bit gritty for texture but if you'd rather, you should probably be able to get it completely pureed.) Pour in chocolate chips/or chunks and pulse just to combine.
    3. Roll the mixture into small bite-size balls (about 2 teaspoons each). If you're mixture seems a bit sticky or too soft, place it in the fridge to chill for about 30 minutes and it should be easier.

    Maple Tahini Rice Crispy Balls:

    1. Soak the dates in a glass cup or measuring jar with just enough boiling water to cover them.
    2. Add the oats and protein powder to a food processor or blender and pulse until finely ground. Add the remaining ingredients, except rice crispies and pulse just to combine. Fold in the rice crispies.
    3. Roll the mixture into small bite-size balls (about 2 teaspoons each). The mixture might be a bit harder to roll into balls so be sure to compress them tightly with your hands.

    Recipe Notes

    Store these separately in air tight containers to avoid the rice crispies getting soggy.

  • Dairy Free,  Dessert,  Gluten Free,  Recipe,  Snacks,  Vegan,  Vegetarian

    Mint Chocolate Chip Muddy Buddies

    Happy March you guys!

    I’ll do you guys a favor and skip talking about how it got here so fast, even though it did, and get right to the recipe today. I don’t know if I’m the only one, but I always seem to forget about any holidays in March because there aren’t any major ones. I honestly don’t consider St. Patrick’s Day much of a holiday, but who am I to pass up a chance to make some Irish recipes and minty chocolate treats? Now that, that I can do.

    So I’ve made a few versions of this stuff (btw, what do you call it? I’ve heard it “puppy chow”, “muddy buddies”, and “crack mix”) I’m thinking since the original stuff that you can buy is called muddy buddies, that might be the most common, but I also like to call it puppy chow too. Whatever you call it this stuff is addictive.

    So earlier this year a family member was in the hospital for a while. I’m pretty terrible in these kinds of situations, especially when there isn’t much I can do. Well, something I did really enjoy was getting to bring food to those staying at the hospital room for company. My mom probably spent the most time there, so when she asked me to pick up some snacks for the room I was so happy to do that.

    I know my mom’s taste pretty well too, so I grabbed some salty sweet type stuff and one of the random items that ended up in my cart were Chex mix muddy buddies. I’ve actually never bought them before so I wasn’t sure about them, however my mom said even though they were probably not the healthiest option, she really enjoyed having them at the time.

    Anyway, now that, thankfully, the time at hospitals is passed my mom reminded me that I used to make a version of these addictive treats using oatmeal squares cereal instead of Chex, because at the time we were living in Chile where I couldn’t find Chex cereal. She also hinted that she wouldn’t mind if I felt the need to try making them again. 😉

    It was really good with the oatmeal cereal, but I must admit there’s just something way more addictive about the lighter crunch of the Chex. It’s nearly dangerous actually. There are so many flavor combinations I thought of when trying to decide on this recipe but with it being March I thought I’d go for this one.

     

    I know I said this the last time that I made these, but wow they’re so easy and fast. Like, this would be the perfect last-minute treat if you find out you’re having company and don’t have time to make up something more complicated. The ingredients are pretty basic as well and they’re actually an accidentally gluten free treat also.

    Mint Chocolate Chip Muddy Buddies

    Salty, sweet, fast, easy, addictive. This recipe for minty chocolatey coated cereal is a major crowd pleaser!
    Prep Time 1 hour

    Ingredients

    • 9 cups rice wheat, or corn Chex cereal *see note
    • 1 cup 180g non-dairy white chocolate
    • 1/3 cup coconut oil or a non-dairy butter
    • 1 teaspoon peppermint extract
    • 1 teapoon vanilla
    • a few drops of natural green and blue food coloring
    • 1/2 teaspoon salt
    • 1 1/2 cups powdered sugar for coating
    • 2/3 cup about 120g semi-sweet dark chocolate (non-dairy)
    • 2 teaspoons coconut oil

    Instructions

    1. Melt oil (or butter) and white chocolate in a medium sauce pan slowly over low heat. Remove from heat and stir in vanilla, peppermint, food coloring, and salt. Pour cereal into a large bowl and pour mixture over it. Use a large rubber spatula to carefully mix and coat all of the cereal pieces.
    2. For the powdered sugar coating you can either use ziplock freezer bags and shake with powdered sugar until coated or just pour it on top and toss gently until coated.
    3. After cereal is coated with powdered sugar, spread it out on a baking sheet lined with parchment or wax paper and melt the dark chocolate and coconut oil in a double boiler over medium heat until smooth. Drizzle it over the coated cereal pieces then allow it all to dry for at least 1 hour.
    4. Store in an airtight container at room temp.

    Recipe Notes

    If you cannot find Chex cereal this recipe can be made with Quaker oatmeal squares cereal instead or you can even try popcorn. Also, obviously don't use wheat chex if gluten free.

     

     

     

  • Dairy Free,  Dessert,  Recipe,  Vegan,  Vegetarian

    Easy Chocolate Drizzled Blood Orange Cream Tart (Vegan)

    Hey from San Diego and Happy Valentine’s Day. I’m actually writing this post from one of my flights because, #bloglife, but by the time you’re reading it I’m probably chilling at the beach. We have already taken so many pictures and we haven’t even gotten there yet.

     

    I talk about living in Chile quite a bit but as that’s where I started blogging it’s hard not to bring it up sometimes. For example, something that always impressed me during my time in South America, is how real and abundant their produce always was and I found many fruits and veggies that I’d never even heard of. Well, something I never actually did find were blood oranges.

     

    I feel like I had been looking for for the longest time and, while they may have had them somewhere, I naver managed to find them. That’s why I was very excited to pick some up recently, The color is just so incredible and they make the perfect star for a tart like this.

     

    So this tart is really simple because I kinda, sorta, cheated a little. I don’t typically use shortcuts but, wow it’s sometimes just so nice to use prepared things now and then. Yes, you can totally use pie crust also, but I’ve been wanting to play around with crescent dough (another item not easily found in Chile) and this seemed like a good recipe to try it out. I baked it in a heart pan similar to this one, but feel free to use a round one or similar size in whatever shape you have.

     

    As for the candied blood orange slices for the top, they’re honestly more for aesthetic purposes and not entirely necessary. I’m always surprised at how good citrus fruits can be when they’re candied like this but even still the peel can sometimes retain a hint of bitterness that I don’t mind but some people won’t like. That’s why of you’re making this for a group, especially kiddos, I’d suggest maybe replacing them with some berries or simply leaving them out.

     

    Have a great Valentine’s day!

    Simple Chocolate Drizzled Blood Orange Cream Tart (Vegan)

    Trying to decide how to use those blood oranges? Try this sweet and creamy citrus tart that's secretly easy but sure to impress the guests.
    Prep Time 25 minutes
    Cook Time 45 minutes
    Total Time 1 hour 10 minutes
    Servings 10 - 12 servings

    Ingredients

    Tarts:

    • 1 can refrigerated crescent dough see note
    • 1 cup granular sugar
    • 2 blood oranges juice and zest
    • 2/3 cup full-fat coconut milk
    • 3 1/2 tablespoons cornstarch
    • 1/8 teaspoon salt
    • 1 teaspoon vanilla extract

    Candied Oranges:

    • 1/4 cup maple syrup
    • 1/4 cup granular sugar
    • 1 blood orange thinly sliced
    • 1 cup water

    Chocolate Drizzle:

    • 1/2 cup dairy-free semi-sweet chocolate chips
    • 1 tablespoon coconut oil
    • dairy free chocolates for the top optional

    Instructions

    1. Preheat oven to 350 degrees F(180C) and lightly grease a 12-inch tart pan, or heart pan, with oil. Unwrap and roll out the crescent dough on a lightly floured surface. ( You just want to roll it enough to flatten the creases together.)
    2. Place the dough on pan and press down, then shape around edges and cut off excess dough. Place into oven and bake for 10 - 12 minutes or until lightly browned along the edges.
    3. In a small saucepan over medium high heat, whisk together the sugar, orange juice, zest, coconut milk, cornstarch, and salt until smooth. Continue stirring over heat until it begins to boil and you see the first bubble pop. Remove from heat and continue gently stirring for about a minute to cool, then stir in vanilla and scrape the custard onto the crust.
    4. Spread in an even layer and place in oven to bake for 25-30 minutes, or until set. Remove to cooling rack and cool for at least 20 minutes. Cover gently with plastic wrap and place in fridge to chill while you fix the toppings.
    5. For the candied oranges, heat the water, syrup, and sugar in a small skillet or shallow pot. Bring just to a boil then add the orange slices and reduce heat to simmer. Cook for about 10 minutes until the liquid has thickened and formed a syrup onto the oranges. Remove from heat and cool.
    6. To assemble the tart simply place the slices on top of the chilled tart, then melt the chocolate and coconut oil in double boiler until smooth and drizzle over top. If desired, add some small chocolates to the top for extra yumminess.

    Recipe Notes

    Be sure to check the ingredients on whatever brand of crescents you are using most may clain "buttery" flavor but they usually don't contain any animal products at all.

     

     

     

  • Dairy Free,  Gluten Free,  Recipe,  Snacks,  Vegan,  Vegetarian

    Tex-Mex Twice Baked Potato Skins (Vegan+GF)

    How do you feel about potato skins?

    I’ve always been a huge fan of making use of extras and scraps when I’m cooking. I mean, those things can really add up when you do a lot of cooking at home. Potato skins are one of the things that I hate throwing away when making recipes such as mashed potatoes, or baked potatoes.

    Personally, I’d just leave the skin on for the recipe but not everyone likes they’re mashed/baked potatoes that way so there’s usually some waste. That’s why I love the idea to make a whole separate recipe with them and I was feeling some Mexican vibes.

    I don’t know about you, but I think tater skins are bomb no matter what you put on them. I think I even proved it too! These are so good and they are childishly simple to make. In fact, they’re a great snack to prep with the kiddos because they are so easy.

    I’m not saying you can’t add to these though. By all means, go crazy and add anything you’d like, whatever you think these could use. Oh and some cilantro would be great too, I would have added it but I was out of it when I made these. You should definitely throw some on yours though, yum!

     

    Tex-Mex Twice Baked Potato Skins (Vegan+GF)

    Bring this fun and delicious snack to your next party or gathering and you'll be sure to have a hit.

    Prep Time 25 minutes
    Cook Time 1 hour
    Total Time 1 hour 25 minutes
    Servings 4 - 6 servings

    Ingredients

    • 6 - 8 medium potatoes about 3 pounds
    • 2 tablespoons olive oil
    • 1/2 cup sweet whole kernel corn
    • 1/2 cup cooked black beans
    • 1/2 cup diced tomatoes
    • 1 jalapeño pepper minced
    • 1/2 to 1 cup guacamole for serving optional
    • Taco Seasoning:
    • 1/4 teaspoon oregeno
    • 1/4 teaspoon paprika
    • 1/4 teaspoon chili powder
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon cumin
    • 1/4 teaspoon black pepper

    Instructions

    1. Preheat oven to 400 degrees F (200 C). Scrub potatoes and dry then pierce with knife in a few places and wrap in aluminum foil. Bake for 45 minutes to 1 hour or until soft when squeezed. Remove from oven and allow them to cool enough to handle. Cut them in half lengthwise and use a spoon to scoop out center leaving a little bit of flesh. (You can make mashed potatoes with the rest, Yay!)
    2. Mix taco seasoning in a small bowl. Brush both sides of potatoes with oil, place potatoes face-down on lined baking tray, and sprinkle with seasoning mix. Bake for about 10 minutes until skins start to crisp then remove pan from oven, flip them over onto their backs and fill each skin with tomatoes, corn, black beans, jalapeños, and additional taco seasoning. Bake for another 10 minutes until edges are crisp.
    3. Remove from oven and cool for about 5 minutes, then top with guacamole if desired and serve warm.