Recipes

Chocolate Tahini No-Bake Barley Bars

Chocolate Tahini No-Bake Barley Bars

These no-bake chocolate tahini barley bars are quick to prepare and offer a delightful blend of rich chocolate and subtle sesame flavors, making them a perfect snack for any time of day.
Couverts6
Preparation 10 minutes
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Equipment

  • 8-inch (20-cm) square baking dish
  • Parchment or waxed paper
  • microwave-safe bowl
  • Mixing spoon
  • Measuring cups

Ingredients

  • ¼ cup 84 g agave nectar
  • 3 tablespoons 48 g tahini
  • 2 ounces 57 g nondairy unsweetened or semi-sweet chocolate, chopped
  • ¼ teaspoon ground cinnamon
  • 1½ teaspoons pure vanilla extract
  • 3 cups 288 g wheat and barley cereal, such as Grape-Nuts

Instructions

  • Line an 8-inch (20-cm) square baking dish with parchment or waxed paper.
  • In a microwave-safe bowl, combine the agave nectar, tahini, and chopped chocolate.
  • Microwave the mixture in 30-second intervals, stirring between each, until the chocolate is fully melted and the mixture is smooth.
  • Stir in the ground cinnamon and pure vanilla extract until well combined.
  • Add the wheat and barley cereal to the bowl, mixing thoroughly to ensure all pieces are coated with the chocolate-tahini mixture.
  • Transfer the mixture into the prepared baking dish, pressing it down firmly using an extra piece of waxed paper between your hands and the mixture to avoid a sticky mess.
  • Place the dish in the freezer to set for at least 1 hour.
  • Once set, remove from the freezer and slice into 6 bars.
  • Store the bars in the refrigerator or freezer and enjoy straight from there.

Notes & Wine Advice

Serving Tip:
For an extra touch, sprinkle a few sesame seeds or a light dusting of cocoa powder on top of the bars before serving.
Wine Advice:
Pair these bars with a glass of chilled rosé or a light red wine like Pinot Noir to complement the rich chocolate and subtle sesame flavors.

Nutrition values

Calories: 220 kcal | koolhydraten: 25 g | Eiwitten: 4 g | Vet: 12 g | Suiker: 10 g
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Course; Snack
Cuisine; Middle East
Diets; Gluten-Free / Vegan

No-Bake Chocolate Oat Bites

No-Bake Chocolate Oat Bites

Satisfy your sweet tooth with these easy-to-make, no-bake chocolate oat bites—a perfect snack for any time of the day.
Couverts16
Preparation 10 minutes
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Equipment

  • 8-inch (20 cm) square baking pan
  • Parchment or waxed paper
  • Microwave-safe bowls
  • Mixing spoon
  • Measuring cups

Ingredients

  • 10 ounces 283 g nondairy semisweet chocolate chips
  • 2 tablespoons 28 g nondairy butter
  • ½ cup 96 g Sucanat
  • ¼ cup 60 ml coconut or other nondairy milk
  • ½ cup 73 g dry-roasted salted peanuts
  • 1 cup 40 g raisins
  • 2 cups 195 g quick-cooking oats

Instructions

  • Line an 8-inch (20-cm) square baking pan with parchment or waxed paper.
  • In a microwave-safe bowl, melt the chocolate chips and nondairy butter together in the microwave for about 1 minute, stirring at least once during the process.
  • In another microwave-safe bowl, combine the Sucanat and coconut milk.
  • Heat for 30 seconds in the microwave, then mix until the Sucanat is dissolved.
  • Pour the Sucanat mixture into the melted chocolate mixture and stir to combine.
  • Fold in the dry-roasted salted peanuts, raisins, and quick-cooking oats until evenly mixed.
  • Transfer the mixture to the prepared baking pan, pressing down firmly using an extra piece of waxed paper between your hands and the mixture to avoid a sticky mess.
  • Let the mixture cool in the freezer for at least 1 hour before slicing into 16 bites.
  • Enjoy cold, and store any leftovers in the refrigerator.

Notes & Wine Advice

Serving Tip:
For an extra touch, sprinkle a pinch of sea salt on top before serving to enhance the chocolate flavor.
Wine Advice:
Pair these chocolate oat bites with a glass of dessert wine, such as a late-harvest Riesling, to complement their sweetness.

Nutrition values

Calories: 200 kcal | koolhydraten: 25 g | Eiwitten: 3 g | Vet: 12 g | Suiker: 15 g
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Course; Chocolate / Snack
Cuisine; International / Global
Diets; Dairy-Free / Gluten-Free / Nut Free / Vegan

Whiskey Peanut Chocolate Bites

Whiskey Peanut Chocolate Bites

Experience the perfect blend of whiskey, chocolate, and peanuts in these delectable no-bake bites.
Couverts16
Preparation 15 minutes
Preparation time:2 hours
Deel op Facebook Print Recipe

Equipment

  • 8-inch (20 cm) square baking pan
  • Parchment or waxed paper
  • Mixing bowl
  • spatula
  • refrigerator

Ingredients

  • ¼ cup plus 2 tablespoons 90 ml whiskey
  • 1¼ cups 150 g powdered sugar
  • 1 cup 146 g dry-roasted unsalted peanuts, coarsely chopped
  • 1¼ cups 219 g nondairy semisweet chocolate chips, melted and cooled

Instructions

  • Line an 8-inch (20-cm) square baking pan with parchment or waxed paper.
  • In a large bowl, combine the whiskey and powdered sugar.
  • Stir in the chopped peanuts and melted chocolate until well mixed.
  • Transfer the mixture to the prepared baking pan, leveling the surface with a spatula or an extra piece of parchment paper.
  • Refrigerate for at least 2 hours to allow the mixture to set.
  • Once set, remove the block from the pan and peel off the parchment paper.
  • Cut or break the block into bite-sized pieces.

Notes & Wine Advice

Serving Tip:
Serve these bites chilled for the best texture and flavor.
Wine Advice:
Pair with a glass of rich red wine, such as Cabernet Sauvignon, to complement the chocolate and whiskey flavors.

Nutrition values

Calories: 150 kcal | koolhydraten: 15 g | Eiwitten: 3 g | Vet: 9 g | Suiker: 12 g
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Course; Dessert
Cuisine; American / International / Global
Diets; Vegetarian

Peanut Butter Chocolate Fudge

Peanut Butter Chocolate Fudge

Indulge in this creamy and moist peanut butter chocolate fudge, made with coconut milk for an extra rich texture.
Couverts36
Preparation 10 minutes
Preparation time:1 minute
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Equipment

  • 8- or 9-inch (20- or 23-cm) square baking pan
  • Aluminum foil or parchment paper
  • Nonstick cooking spray
  • Large heat-resistant mixing bowl
  • Saucepan
  • stirring utensil

Ingredients

  • 1½ cups 384 g creamy no-stir peanut butter
  • 1 cup 175 g nondairy semisweet chocolate chips
  • 1 tablespoon 15 ml pure vanilla extract
  • 1 cup 235 ml full-fat coconut milk
  • 3 cups 600 g granulated sugar

Instructions

  • Line the baking pan with aluminum foil or parchment paper and lightly coat with nonstick spray.
  • In a large heat-resistant mixing bowl, combine the peanut butter, chocolate chips, and vanilla extract.
  • In a saucepan, mix together the coconut milk and sugar.
  • Bring to a full boil, ensuring large rolling bubbles form.
  • Boil hard for exactly 1 minute.
  • Pour the hot coconut mixture into the peanut butter mixture and stir vigorously until well combined and the chocolate begins to melt.
  • The chocolate may not completely melt, which is acceptable as it will marble with the peanut butter as it hardens.
  • Immediately pour the mixture into the prepared pan and let it cool and harden completely, about 1 hour.
  • Once set, cut into small squares and enjoy.

Notes & Wine Advice

Serving Tip:
For an extra indulgent treat, serve these fudge squares atop a scoop of vanilla ice cream.
Wine Advice:
Pair with a glass of chilled dessert wine, such as a late-harvest Riesling, to complement the rich flavors of the fudge.

Nutrition values

Calories: 150 kcal | koolhydraten: 15 g | Eiwitten: 2 g | Vet: 9 g | Suiker: 14 g
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Course; Dessert
Cuisine; International / Global
Diets; Gluten-Free / Halal / Lactose Free / Low Carb / Nut Free / Pescatarian / Vegan / Vegetarian

Old-Fashioned Mashed Potato Candy

Old-Fashioned Mashed Potato Candy

This nostalgic candy combines mashed potatoes, peanut butter, and powdered sugar to create a fun, delicious treat. Perfect for kids and great for gifting!
Couverts200
Preparation 45 minutes
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Equipment

  • Electric mixer, Large-size mixing bowl, Saucepot, Waxed paper

Ingredients

  • 3 cups 227 g dehydrated potato flakes
  • 2 cups 470 ml water
  • 1 cup 235 ml vanilla or plain soy or other nondairy milk
  • 6 pounds 2.7 kg powdered sugar
  • 2 cups 512 g creamy no-stir peanut butter

Instructions

  • In a large-size mixing bowl, add the potato flakes.
  • In a saucepot, bring the water and milk to a boil.
  • Remove from heat once boiling.
  • Pour the hot liquid over the potato flakes and stir well.
  • Let it cool completely.
  • Mix in the powdered sugar, 1 cup at a time, using an electric mixer.
  • Once the dough thickens, switch to kneading with your hands.
  • Add more sugar until the dough is firm and no longer sticky.
  • Divide the dough into 10 pieces.
  • On a well-sugared surface, roll out one piece at a time.
  • Spread a thin layer of peanut butter on each piece, then roll it up.
  • Slice each rolled-up piece into 20 equal parts.
  • Wrap each piece in waxed paper for an old-fashioned look.

Notes & Wine Advice

Serving Tip:
These make great homemade gifts, especially when packaged in cute bags or small boxes for a vintage, personal touch.
Wine Advice:
A dessert wine, such as a late harvest Riesling or Moscato, pairs well with the sweet and nutty flavors of this candy.

Nutrition values

Calories: 165 kcal | koolhydraten: 33 g | Eiwitten: 2 g | Vet: 4 g | Suiker: 30 g
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Course; Candy / Dessert
Cuisine; American / International / Global
Diets; Gluten-Free / Vegan

Pecan Turtles

Pecan Turtles

Chewy caramel, crunchy pecans, and smooth dark chocolate come together in this perfect treat. Your new favorite candy: Pecan Turtles!
Couverts16
Preparation 30 minutes
Deel op Facebook Print Recipe

Equipment

  • Microwave-safe bowl, Small bowl or double boiler, Parchment or waxed paper, Toothpicks

Ingredients

  • 1 recipe Cappuccino Caramels page 455, omitting the espresso powder and cutting into 2-inch (5 cm) squares to yield 16 pieces
  • 8 ounces 227 g pecans, chopped
  • 2 cups 350 g nondairy semisweet chocolate chips

Instructions

  • On a flat surface lined with parchment or waxed paper, lay out all of the caramels with about 2 inches (5 cm) of space between them.
  • Add an equal amount of chopped pecans to the top of each caramel.
  • Using your hands, gently press the pecans into each caramel, then form a ball and flatten slightly into a disk shape.
  • Melt the chocolate chips in the microwave, stirring occasionally to avoid scorching, or melt using a double boiler.
  • Using a toothpick, dip each caramel-pecan disk into the melted chocolate to coat, and then return to the waxed paper to cool.
  • Let the turtles cool completely to harden.

Notes & Wine Advice

Serving Tip:
These make for a perfect gift, especially when arranged in a festive tin or box.
Wine Advice:
Pair with a rich, full-bodied red wine like a Cabernet Sauvignon to complement the caramel and chocolate flavors.

Nutrition values

Calories: 546 kcal | koolhydraten: 63.5 g | Eiwitten: 5 g | Vet: 30 g | Suiker: 56 g
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Course; Chocolate / Dessert
Cuisine; American / International / Global
Diets; Gluten-Free / Soy Free / Vegan

S’mores Crispy Treats

S’mores Crispy Treats

These S’mores Crispy Treats combine vegan marshmallow crème, vegan chocolate, and graham cracker chunks for a gooey, delicious twist on a campfire classic. A perfect no-bake dessert!
Couverts8
Preparation 15 minutes
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Equipment

  • Food processor (if making graham crackers), Microwave-safe bowl, 8-inch (20 cm) square baking pan, Parchment or waxed paper

Ingredients

  • 10 ounces 284 g vegan marshmallow crème (such as Ricemellow)
  • 3 ounces 85 g nondairy semisweet chocolate, chopped
  • 4 to 5 cups 64 to 80 g puffed brown rice cereal
  • 2 cups 168 g bite-size chunks vegan graham crackers (store-bought or homemade)

Instructions

  • Line an 8-inch (20 cm) square baking pan with parchment or waxed paper.
  • In a large bowl, combine the marshmallow crème and chopped chocolate.
  • Add the puffed rice cereal and graham cracker chunks, stirring until everything is well combined.
  • Pour the mixture into the prepared pan and press it down firmly, using another piece of waxed paper between your hands and the treats to avoid sticking.
  • Refrigerate for 1 hour before slicing.
  • Slice into 8 or more pieces.
  • Serve cold and store in the fridge.

Notes & Wine Advice

Serving Tip:
For extra flavor, serve these treats with a drizzle of melted chocolate or a sprinkle of graham cracker crumbs on top.
Wine Advice:
A lightly sweet wine, like a Moscato or Riesling, would pair well with these indulgent treats.
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Course; Dessert / Snack
Cuisine; American / International / Global
Diets; Diabetic / Gluten-Free / Vegan

Chocolate Agave Frosting

Chocolate Agave Frosting

A sweet, creamy chocolate frosting made with agave nectar as a healthier alternative to refined sugar. Perfect for cakes, cupcakes, or even spread on bread for a tasty treat!
Couverts1
Preparation 10 minutes
Deel op Facebook Print Recipe

Equipment

  • Mixing bowl, Electric mixer, Sifter, Measuring cups and spoons

Ingredients

  • ¼ cup 48 g vegetable shortening
  • ½ cup 168 g agave nectar
  • 2 generous teaspoons pure vanilla extract
  • 1 cup 80 g unsweetened cocoa powder
  • 1 heaping teaspoon orange zest optional

Instructions

  • Using an electric mixer, cream together the shortening, agave nectar, and vanilla until well combined.
  • Sift the cocoa powder over the mixture and add the orange zest, if using.
  • Beat together at medium-high speed for several minutes until fluffy and smooth.
  • Chill the frosting in the fridge for about one hour before using.

Notes & Wine Advice

Serving Tip:
Spread generously on cupcakes, cakes, or even toast for a sweet snack. For extra flavor, add a pinch of cinnamon or a splash of coffee to intensify the chocolate taste.
Wine Advice:
Pair with a light red wine such as Pinot Noir or a dessert wine like Tawny Port to complement the rich chocolate flavor.

Nutrition values

Calories: 90 kcal | koolhydraten: 14 g | Eiwitten: 0 g | Vet: 5 g | Suiker: 10 g
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Course; Dessert
Cuisine; International / Global
Diets; Diabetic / Gluten-Free / Lactose Free / Nut Free / Pescatarian / Vegan / Vegetarian

Sour Cream Frosting

Sour Cream Frosting

A creamy, smooth, and versatile frosting that can be flavored with various extracts to suit your preferences. Perfect for cupcakes, cakes, or any dessert needing a luscious topping.
Couverts2
Preparation 10 minutes
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Equipment

  • ¾ cup (170 g) nondairy sour cream, store-bought or homemade (page 302)
  • ½ cup (112 g) nondairy butter
  • 1 tablespoon (15 ml) pure vanilla extract
  • 1 pound (455 g) powdered sugar

Ingredients

  • ¾ cup 170 g nondairy sour cream, store-bought or homemade (page 302)
  • ½ cup 112 g nondairy butter
  • 1 tablespoon 15 ml pure vanilla extract
  • 1 pound 455 g powdered sugar

Instructions

  • In a large bowl, use an electric mixer to beat together the sour cream, butter, and vanilla until creamy.
  • Gradually beat in the powdered sugar, a little at a time, until the mixture becomes smooth and silky.
  • Refrigerate until ready to use.

Notes & Wine Advice

Serving Tip:
If using for piping, increase the amount of powdered sugar for a firmer consistency. Experiment with other flavors like almond or lemon extract for a unique twist!
Wine Advice:
Pair with a light dessert wine such as Moscato or a sweet late-harvest Riesling for a delightful dessert pairing.

Nutrition values

Calories: 80 kcal | koolhydraten: 14 g | Eiwitten: 0 g | Vet: 3 g | Suiker: 14 g
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Course; Dessert
Cuisine; International / Global
Diets; Gluten-Free / Lactose Free / Nut Free / Vegan / Vegetarian

Angel Food Strawberry Shortcake Cupcakes

Angel Food Strawberry Shortcake Cupcakes

These light and fluffy Angel Food Strawberry Shortcake Cupcakes are topped with creamy frosting and a sweet strawberry glaze. The perfect summer dessert with a vegan twist!
Couverts12
Preparation 15 minutes
Preparation time:24 minutes
Deel op Facebook Print Recipe

Equipment

  • Muffin tin, Cupcake liners, Mixing bowls, Whisk, Toothpick, Wire rack

Ingredients

  • 1 cup 125 g all-purpose flour, sifted twice
  • 1½ cups 180 g powdered sugar, sifted, divided
  • ¼ cup plus 2 tablespoons 48 g Ener-G egg replacer
  • 1½ cups 355 ml water
  • 1 tablespoon 15 ml pure vanilla extract
  • 1½ teaspoons cream of tartar
  • ½ teaspoon salt
  • 1 recipe Strawberry Glaze page 400, divided
  • 1 pound 455 g fresh strawberries, hulled and quartered
  • 1 recipe Sour Cream Frosting page 446

Instructions

  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Line a standard muffin tin with cupcake liners.
  • In a medium mixing bowl, sift together the flour and ¾ cup (90 g) of powdered sugar.
  • In a large bowl, whisk together the Ener-G egg replacer, water, vanilla, cream of tartar, and salt.
  • Sift in the remaining ¾ cup (90 g) powdered sugar and whisk to combine.
  • Carefully fold the dry ingredients into the wet ingredients, being careful not to overmix.
  • Divide the batter equally among the prepared cupcake liners.
  • Bake for 22-24 minutes, or until a toothpick inserted into the center comes out clean.
  • The cupcakes should not brown—if they do, they’re overdone.
  • Let cool for 5 minutes before transferring to a wire rack to cool completely.
  • Once cooled, poke a hole in the center of each cupcake and fill with about 1 tablespoon (15 ml) of the strawberry glaze.
  • Combine the remaining glaze with the quartered strawberries.
  • Frost the cupcakes with a thick layer of Sour Cream Frosting.
  • Top each cupcake generously with the glazed strawberries just before serving.

Notes & Wine Advice

Serving Tip:
Serve with a mint leaf or drizzle a little extra glaze over the top for a fresh, vibrant touch.
Wine Advice:
Pair these cupcakes with a light and refreshing dessert wine like a Moscato or a sparkling rosé for the perfect combination of sweet and fruity.

Nutrition values

Calories: 200 kcal | koolhydraten: 50 g | Eiwitten: 2 g | Vet: 5 g | Suiker: 25 g
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Course; Cupcakes-Brownies / Dessert / Snack
Cuisine; International / Global
Diets; Diabetic / Gluten-Free / Lactose Free / Nut Free / Vegan / Vegetarian