Ingredients:
2 12-ounce packages vegan chocolate chips
1 18-ounce jar creamy peanut butter
2 cups dry-roasted peanuts
1/4 cup dry vanilla pudding mix
1 cup margarine, melted
1/2 cup unsweetened almond milk
4 cups powdered sugar
1 teaspoon maple flavoring

Directions:

1. In a large bowl, add in chocolate chips and peanut butter and microwave in 30-second intervals, stirring to combine, until melted. Stir in peanuts. In a 9 x 13-inch parchment-lined pan, spread half chocolate mixture. Place pan in refrigerator to cool and set.

2. In a saucepan over medium-high heat, combine pudding mix, margarine, and almond milk. Bring to a boil and let boil for 1 minute.

3. To a large bowl or stand mixer, transfer pudding mixture. Stir in powdered sugar and maple flavoring, and beat until smooth. Remove chocolate pan from refrigerator and spread pudding mixture onto cooled chocolate layer.

4. Spread remaining chocolate mixture evenly over pudding mixture. Chill in refrigerator for several hours or overnight. For easy cutting, remove bars from pan with parchment paper lining, and place on a cutting board. Cut into 1 x 1.5-inch squares.

vegnews.com

Ingredients:
1/2 cup Earth Balance Natural Buttery Spread or another vegan butter substitute, softened
2/3 cup natural peanut butter, room temperature
1/3 cup vanilla soy milk
1 teaspoon vanilla extract
3 cups vegan confectioners’ sugar
2 cups popped popcorn (plain or lightly salted)
3/4 cup semi-sweet chocolate chips, melted

Directions: 1. Using a hand mixer, mix together the Earth Balance, peanut butter, soy milk and vanilla extract until fully combined.

2. Slowly add in the confectioners’ sugar and continue to mix.

3. As fudge as it becomes thicker, turn the mixer off and use your hands to knead the fudge until all ingredients are fully combined.

4. Spread the fudge into a 9×13″ pan lined with parchment paper.

5. Spread the popcorn over the fudge and press down firmly

6. Drizzle the melted chocolate chips over top of the popcorn.

7. Refrigerate the fudge for 1-2 hours (up to 12 hours) until it hardens to your desired consistency.

8. Use a sharp knife to slice the fudge into pieces. Store any remaining fudge in the refrigerator.

onegreenplanet.org

This recipe will make between 2 and 4 servings.

Ingredients
1 cup Thai sweet or sticky rice, available in Asian groceries
1 can coconut milk, unshaken
3 tablespoons raw or white sugar, divided
1 teaspoon salt, divided
1/2 teaspoon cornstarch or tapioca flour
2 ripe mangoes
Toasted sesame seeds and mint, to garnish

Directions:

1. Soak dry sticky rice in water for about 1 hour.

2. Drain the rice and rinse it thoroughly. Then pour about 1 cup of water into a saucepan, and place the rice in a steamer insert inside the saucepan. Cover tightly and steam over low to medium heat for 20 minutes.

3. While the rice is steaming, make the first sauce. You will make two coconut sauces to go on the rice: One thin one to mix into the rice itself, and then a thicker sauce to spoon over top. Start by opening the can of coconut milk and spooning out the thick cream on top.

Place the thicker coconut cream in a small bowl. You should have approximately 1/2 cup, give or take a bit. (All measurements here are approximate, which is completely fine for this recipe.)

4. Pour the thinner, lighter coconut milk left in the can into a small saucepan (it will be a little over 1 cup.) Stir in 2 tablespoons sugar and 3/4 teaspoon salt. Warm over medium heat, stirring frequently, for 5 minutes. Do not let the sauce boil.

5. Check on rice. When done, the grains will be tender and shiny. Spoon the rice out into a bowl (it will be clumpy).

6. Slowly pour the warm coconut milk over the rice in the bowl, stirring frequently. You want the milk to coat the rice but not leave puddles. Keep stirring, and stop pouring in coconut milk when it looks like the rice is saturated. You may not use all of the milk.

7. Set the rice aside to finish absorbing the coconut milk; after 15 minutes or so it should have soaked up any milk that is still liquid.

8. While the rice is standing, make the coconut topping sauce. Rinse out the coconut milk saucepan, and pour in the coconut cream that you took off the top of the can. Stir in 1 tablespoon sugar, and 1/4 teaspoon salt. In a separate bowl, whisk together a few teaspoons of water and the cornstarch.

9. Whisk this cornstarch slurry into the coconut cream and cook over low heat for about 3 minutes, or until the mixture thickens considerably. Set aside.

10. Peel and slice mangoes..

11. To serve, place about 1/3 cup cooked sticky rice on each plate, and arrange mango slices around it. Drizzle with the coconut topping sauce, and sprinkle with a few toasted sesame seeds. Garnish with a mint sprig, and eat while still warm.


thekitchn.com

Ingredients:
1 1/3 cups natural cane sugar
2 tsp ground cardamom plus an additional 2 tsp for rolling the cookies
2 cups brown rice flour
heaping 1/4 cup ground golden flaxmeal
1 tsp baking soda
1 tsp sea salt
3/4 cup plus 2 tbsp melted coconut oil
1/2 cup unsweetened applesauce
1 1/2 tbsp pure vanilla exract
1/2 cup vanilla sugar** (or more natural cane sugar) for rolling the cookies

Directions:

1. Combine the 1 1/3 cups sugar, 2 tsp of the cardamom, the brown rice flour, the flaxmeal, the baking soda, and the sea salt in a large bowl.  Whisk the ingredients to combine.  In a separate bowl, whisk together the oil, applesauce, and vanilla extract until combined.  Stir the wet ingredients into the dry until a thick dough comes together.  It should look like wet sand.  Cover the bowl and place it in the fridge to chill for an hour.

2. While the dough is chilling, preheat your oven to 325 degrees.  When the dough is ready, cover a couple of large baking sheets with parchment paper.  In a small bowl, combine the vanilla sugar with the remaining 2 tsp of cardamom.  Scoop out small balls (about a tbsp) of dough and work them in your hands so that the coconut oil melts slightly and the dough starts sticking together.  If you don't do this, the dough will seem really sandy and fall apart.

3. Once you have worked the dough, roll it into a ball, then roll it in the cardamom and vanilla sugar mixture to completely coat it.  Put the balls on your lined cookie sheet about 2 inches apart because they will spread.  If you want, you can flatten out the dough balls a bit at this point with the palm of your hand, but I found I liked the results better when I left the balls intact on the sheet.  Bake the cookies for 7 minutes, then rotate the cookie sheet and bake for an additional 7 minutes or until the edges of the cookies are crispy.  Allow the cookies to cool on the sheet for at least 15 minutes before moving them.

makes about 4 dozen medium sized cookies

**to make vanilla sugar, combine 2 cups of natural cane sugar with 2 chopped up vanilla beans in a food processor and pulse until the vanilla beans are well distributed.  Sift the sugar to remove any large pieces of the vanilla bean before using.   


sweetmiscellany.blogspot.com

Ingredients:
1/2 c. sorghum flour 
1/2 c. Brown rice flour 
1/4 c. potato starch (not flour)
1/4 c. arrowroot powder
1/2 tsp xanthan gum
2 tsp baking powder
1/2 c. brown sugar
1/4 tsp salt
1/4 tsp nutmeg
 1/2 c. non-dairy milk + 1/2 Tb apple cider vinegar 
 1 1/2 tsp Ener-G egg replacer + 2 Tbs warm water, mixed until frothy
 1/4 c. coconut oil, melted
 1/2 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees.

2. Mix dry ingredients together until fully combined.

3. Make a well in the center of the bowl. Add all the remainder of wet ingredients and stir with a wooden spoon until just incorporated. 

4. Grease a mini donut pan.

5. Place 1/2 batter into a ziploc baggie. Cut the corner of one side to use as an opening. This part is important in the shape of the donuts: Using one hand to firmly keep the dough flowing out of the hole, squirt the dough out in a circle in the pan. The more intact the dough comes out, the better the results in the end.

6. Bake 8 minutes. Allow to sit in the pan for 3 minutes after you take it out of the oven.

7. Fill a bigger ziploc baggie with either powdered sugar (1/2 c.)  or cinnamon (1 Tb) and sugar (1/2 c.) mix. Place 4 donuts at a time into baggie while still warm and gently shake until all donuts are completely covered in a topping.

Forkandbeans.com

Ingredients:
1/4 cup chia seeds
1 cup almond (or skim) milk
1/4 cup canned pumpkin
1 tablespoon agave nectar
1/2 teaspoon cinnamon
1 pinch nutmeg




Directions:
1. Combine all ingredients in a bowl.

2. Cover and refrigerate for at least 3 hours, or up to overnight.

Greatist.com