Vegan Turtles

The only recipes I’ve posted for 2019 so far are all sweet things, which totally goes against the whole new-year-new-you trend, but it just feels so right for this space right now. It reflects the heart of my kitchen because let’s face it, even though I cook 2-3 savory meals every day and cooking is growing on me more and more, my soul still belongs to baking. My first true love. It’s also true to the current theme of my kitchen, speed.

These turtles come together in under 10 minutes (maybe 20 with the freezing time) and they’re as delicious as they are adorable. If you’re having friends over and need a little something sweet , I got you. If you just like a little something-something after dinner every night (or breakfast and lunch), I got you.

Vegan Turtles

• 6 ounces dark chocolate, I like 85% cocoa or darker

• 1 teaspoon coconut oil

• one batch of vegan caramel

• 50 pecan halves, raw (about 1 cup)

Place the chocolate and coconut oil In a medium bowl and microwave in short increments, 15-30 seconds or so, until they have both melted. Be careful as to not burn the chocolate.

On a sheet of parchment paper place 5 pecans together as to create a star formation (see pictures). Place about 1 tablespoon of vegan caramel in the middle of each of the stars. Next, use the melted chocolate to cover the caramel. Leave the little turtle feet and heads poking out to maintain the cute “turtle” vibe. No matter what happens though, they’ll taste good.

Place in the freezer for a few minutes to allow the chocolate to harden. Remove from the parchment paper and place in an airtight container for 3-4 weeks in the refrigerator.

Chocolate Drizzled No Bake Vanilla Macaroons

Josiah and I made an impromptu trip to Austin right before the new year. It was as full of tacos as I expected and my heart was so happy!

Less happy was my heart when we returned home on New Year’s Eve, just in time to host our friends, only to realize our oven was unusable. I had to nix a few of the items I had planned on and make a few adjustments which was less than ideal but turned out far better than I could have expected. One of the adjustments that I made was turning this baked macaroon recipe into a no-bake recipe that turned out to be even more delicious than the original! Just a tiny way that life is reminding me to lean into the curveballs it throws, because sometimes those curveballs might just lead us towards something even better.

This macaroon recipe takes like 5 minutes and just so happens to be gluten-free AND vegan. They pack a hearty dose of healthy fats and they’re sweet, but not too sweet which means it’s totally cool if you have one at lunch AND dinner.

Chocolate Dipped No Bake Vanilla Macaroons

Makes 24

• 1 cup raw almonds, ground into a fine meal

• 1½ cups unsweetened shredded coconut

• ½ teaspoon sea salt

• ½ cup pure maple syrup

• ¼ cup coconut butter

• 2 teaspoon pure vanilla extract

• 1/2 cup non-dairy chocolate chips (I use this brand)

• 1 teaspoon coconut oil

Cover a large baking sheet with parchment paper.

In a large bowl, stir together the almond meal, shredded coconut, salt, maple syrup, melted coconut butter, and vanilla extract until throughly combined. The dough will be thick and sticky.

Scoop the dough out a tablespoon at a time and then roll into balls. Place the rolled balls onto the parchment paper.

In the top of a double boiler, melt the chocolate and coconut oil together over low-medium heat, stirring frequently until smooth.

Drizzle the melted chocolate over the macaroons. Freeze the balls for 10 to 15 minutes, or until the chocolate has hardened.

Remove from the parchment paper and store in an airtight container in the refrigerator for up to 1 week.

Caramel Coconut Macaroon Bars

Remember that vegan caramel recipe I shared a little while back? Well I hope you kept it handy because you’re going to need it to make these caramel coconut macaroon bars.

There’s a tiny piece of me that feels guilty for making the first recipe I’m sharing this year something sweet instead of something green, but the remaining part of me that loves any and all things gooey and indulgent is 100% behind this decision and I hope you are too. Happy baking! <3

Caramel Coconut Macaroon Bars

• 1 cup raw almonds, ground into a fine meal

• 1½ cups unsweetened shredded coconut

• ½ teaspoon sea salt

• ½ cup pure maple syrup

• ¼ cup coconut butter

• 2 teaspoon pure vanilla extract

• 1/2 cup vegan caramel

• 1/2 cup non-dairy chocolate chips (I use this brand)

• 1 teaspoon coconut oil

Preheat the oven to 275°F. Grease a baking sheet with parchment paper.

In a large bowl, stir together the almond meal, shredded coconut, salt, maple syrup, melted coconut butter, and vanilla extract until throughly combined. The dough will be thick and sticky.

Spread the dough evenly into a 9x9 pan.

Bake for 15 minutes, then rotate the pan and bake for 10 to 15 minutes more, until the crust is golden around the edges.

Allow to cool completely and then spread the vegan caramel onto the crust.

In the top of a double boiler, melt the chocolate and coconut oil together over low-medium heat, stirring frequently until smooth.

Pour the melted chocolate over the caramel layer. Freeze the bars for 10 to 15 minutes, or until the chocolate has hardened.

Store leftover bars in an airtight container in the fridge for up to 1 week.

Toast, Four Ways with Little Northern Bakehouse

This post is sponsored by Little Northern Bakehouse

“You can’t help but love someone who makes you toast.” A quote from the movie Toast and really some of the truest words ever spoken.

Toast is one of the simplest things to make, but it’s so unbelievably satisfying. The versatility of toast often gets overlooked. I have often found myself in a rut of reaching for the same peanut butter or classic avocado toast combination. To force myself out fo that rut I attempted to create some funkier plant-based combos that will keep mine (and your) taste buds intrigued.

To create these insanely delicious combos I turned to my favorite gluten-free bread, Little Northern Bakehouse, to form the foundation. Their products consistently deliver an experience that I thought I had to forgo permanently when I had to give up conventional bread. Not only do they not contain gluten, but they don’t contain any animal products either — 100% vegan! Their bread will not disappoint and neither will these unique combinations.

TOAST, Four Ways

Rawcotta + Blueberries Toast

• 1 Little Northern Bakehouse slice

• 3 tablespoons of homemade rawcotta, or this store bought version

• 1/4 cup blueberries

Plant Based Butter + Radish Toast

• 1 Little Northern Bakehouse slice

• 1 tablespoon Miyokos Plant Based butter

• 2 radishes, sliced thinly

• sea salt for topping

Tahini + Banana + Honey + Cinnamon Toast

• 1 Little Northern Bakehouse slice

• 1 tablespoon tahini

• 1/2 a banana

• 2 teaspoons honey

• a dash of cinnamon

Avocado + Pickled Ginger Toast

• 1 Little Northern Bakehouse slice

• 1/2 an avocado

• 2 tablespoons of pickled ginger

• sea salt for topping

For all combinations listed above, begin with one piece of Little Northern Bakehouse toast toasted to your liking and then simply layer the ingredients listed under that specific combination.