CHAPTER 10
Grab ’n’ Go Sweets

Sinful Bars, Brownies, and More

Hawaiian Pineapple Coconut Bars

When you enjoy these bars while wearing a lei, it increases the flavor exponentially! You know, really get in the spirit.

MAKES 12–14 BARS

1 20-ounce can pineapple chunks, drained and chopped

4 tablespoons cornstarch

1⁄2 cup sugar

1⁄2 cup vegan margarine, melted

2 cups brown sugar

2 cups coconut, flaked

2 cups flour

1 teaspoon salt

  1. Preheat oven to 350ºF. Line a 9" × 13" baking dish with parchment paper.
  2. In a medium saucepan, combine pineapple, cornstarch, and sugar. Cook, stirring constantly, until mixture becomes thick; remove from heat.
  3. In a medium bowl, mix margarine and brown sugar. Add coconut, flour, and salt; mix until well combined.
  4. Press half of crumb mixture into prepared baking dish.
  5. Bake for 10 minutes.
  6. Spread pineapple evenly over crust. Crumble the remainder of dough over pineapple and press lightly.
  7. Bake for 30 minutes or until top is golden brown. Cool completely before cutting into bars.

Almond Joy Bar Cake

Dense like a brownie, this cake is great for when you feel like a nut. Candy bar craving, solved.

SERVES 12

2 tablespoons flaxseeds, ground

1⁄4 cup water

3⁄4 cup vegan margarine

1 teaspoon almond extract

2 cups sugar

11⁄4 cups flour

1⁄2 cup cocoa powder

1 teaspoon baking powder

1 teaspoon salt

11⁄2 cups flaked coconut

1 cup almonds, chopped

  1. Preheat oven to 350ºF. Lightly grease a 9" × 13" baking dish.
  2. In a small bowl, mix flaxseeds and water; set aside.
  3. In a mixer, cream margarine, almond extract, and sugar until light and fluffy. Add flaxseed mixture and mix.
  4. Sift together flour, cocoa powder, baking powder, and salt. Add to the creamed margarine mixture.
  5. Pour half of batter into prepared baking dish and top with coconut and 3⁄4 cup chopped almonds. Pour in the other half of batter. Sprinkle with remaining almonds.
  6. Bake for 30 minutes. Cool completely before cutting.

Blueberry Crumble Bars

Don’t let the ample amount of fresh berries in this dish fool you; with 1 cup of sugar and 1 cup of margarine, it’s still full-on junk food.

MAKES 8–10 BARS

1 tablespoon ground flaxseeds

1⁄4 cup water

31⁄4 cups flour

1 cup sugar

1 teaspoon baking powder

1 cup vegan margarine

4 cups fresh blueberries or blackberries

1 teaspoon lemon zest

1⁄2 cup sugar

1 tablespoon cornstarch

  1. Preheat oven to 350ºF. Line a 9" × 13" baking pan with foil, lightly greased.
  2. In a small bowl, combine flaxseeds and water; set aside.
  3. In a mixer or by hand, combine flour, 1 cup sugar, baking powder, and margarine until evenly combined and crumbly.
  4. Press half the crumble mixture into prepared pan.
  5. In a medium bowl, mix together the berries, lemon zest, sugar, and cornstarch. Spoon on top of crust. Top with the remainder of crumble mixture.
  6. Bake for 40–45 minutes or until crumble is lightly browned.
  7. Cool completely. Use foil to lift crumble out of pan and cut into bars.

Pecan Pie Bars

A portable version of the perennial holiday favorite. If you’re feeling extra junky, melt some vegan chocolate chips to drizzle over the top of this before it is set out to cool. Yum!

MAKES 8–10 BARS

11⁄3 cups flour

2 tablespoons brown sugar

1 cup vegan margarine, melted and divided

1⁄2 cup brown sugar

1⁄4 cup applesauce

1⁄2 cup light corn syrup

1⁄2 cup pecans, finely chopped

1 tablespoon coconut oil

1 teaspoon vanilla

1⁄2 teaspoon salt

  1. Preheat oven to 350ºF. Lightly grease a 9" × 9" baking dish.
  2. In a medium bowl using a whisk or a fork, combine flour, 2 tablespoons brown sugar, and margarine until a dough forms. Press into prepared baking dish.
  3. Bake for 15 minutes.
  4. In a medium bowl, mix 1⁄2 cup brown sugar, applesauce, corn syrup, pecans, melted margarine, vanilla, and salt. Pour this mixture over crust.
  5. Bake for 25 minutes or until edges are light golden brown. Cool completely before cutting into bars.

Peanut Butter Cup Cookie Bars

Yet another pairing of two of the most revered flavors in the junk food universe: chocolate and peanut butter. In this case, you get a peanut butter cookie crust, followed by a thick peanut butter layer topped with chocolate. A total Reese’s ripoff!

MAKES 8–10 BARS

11⁄2 cups finely crushed peanut butter sandwich cookies (such as Nutter Butters)

1⁄4 cup vegan margarine, melted

1⁄4 cup coconut oil, melted

1 cup peanut butter

11⁄2 cups powdered sugar

1⁄4 cup coconut oil, melted

2 tablespoons vegan margarine, melted

1 12-ounce bag vegan semisweet chocolate chips

1⁄2 cup peanut butter

  1. Line a 9" × 9" baking dish with parchment paper or waxed paper.
  2. For crust, in a medium bowl, combine the crushed cookies, margarine, and 1⁄4 cup coconut oil. Press into prepared dish.
  3. For the filling, in the same bowl, combine 1 cup peanut butter, powdered sugar, 1⁄4 cup coconut oil, and 2 tablespoons margarine, stirring until smooth. Spoon onto crust, patting evenly to distribute. Refrigerate for 30 minutes.
  4. In a small saucepan over medium-low heat, melt the chocolate chips with 1⁄2 cup peanut butter, stirring constantly.
  5. Pour over filling layer and refrigerate until set enough to cut into bars.

No-Bake Chocolate Chunk Banana Peanut Balls

Got four ingredients? How about four minutes? Then you could have a terrific snack with virtually no effort….

MAKES 12 BALLS

2 cups graham cracker crumbs

1 banana, mashed

1⁄2 cup chunky peanut butter

1⁄2 cup vegan chocolate chips

  1. Mix graham crackers, banana, peanut butter, and chocolate chips until thoroughly combined.
  2. Shape into 11⁄2-inch balls.

PB&J Bars

Be careful if you have kids, because once you make these cookies—a sugar cookie with strawberry filling and a peanut butter crumble—they’ll never go back to eating regular PB&J sandwiches again. (Consider yourself warned.)

MAKES 10–12 BARS

1 recipe Sugar Cookies 2-Ways dough

2⁄3 cup strawberry jam

1⁄2 cup granola cereal

3⁄4 cup peanut butter

1⁄4 cup powdered sugar

  1. Preheat oven to 375ºF. Line a 9" × 9" baking dish with foil and lightly grease.
  2. Press two-thirds of the sugar cookie dough into prepared pan. Spread with jam, leaving a 1⁄4-inch border along the edges free of jam.
  3. In a medium bowl, mix the peanut butter and powdered sugar until completely combined. Add the remainder of the cookie dough and granola mix. Crumble this mixture over jam layer.
  4. Bake for 25–30 minutes or until topping turns golden brown. Cool completely. Use foil to lift from pan and cut into bars.

Real-Deal Baklava

Phyllo dough, which is the essence of this traditional dessert with cinnamon, nutty syrup-soaked layers, can be easily made from scratch, but you can save time by buying it prepared. Just be sure to check the ingredients to make sure they’re not sneaking in any animal products.

MAKES 2 DOZEN BARS

31⁄3 cups chopped nuts (almonds, walnuts, pistachios, or a combination of each)

1 cup sugar

1 teaspoon ground cinnamon

1 pound frozen phyllo dough (check for vegan ingredients, or look for The Fillo Factory brand), defrosted and covered with a damp towel

1 cup vegan margarine, melted

  1. Preheat oven to 350ºF. Lightly grease a 9" × 13" baking dish.
  2. In a medium bowl, mix the nuts, 1 cup sugar, and cinnamon.
  3. Using kitchen shears, cut the entire stack of phyllo dough in half so that the sheets fit in the baking dish.
  4. Lay one sheet of phyllo in the baking dish and brush with melted margarine; keep the stack of waiting dough covered as you work. Repeat 6 times. Spoon about 3 tablespoons of the nut mixture in an even layer. Top the nut mixture with two sheets of phyllo, then nut mixture. Repeat two layers of margarine-brushed dough and nuts until you run out of nuts. The last layers will be about five or six layers of margarine-brushed phyllo.
  5. Using a very sharp knife, cut through the layers of dough in a diamond pattern almost but not quite down to the bottom of dough layers.
  6. Bake for 50 minutes. Remove from oven.

Sugar Syrup

1 cup water

1 cup sugar

1⁄2 cup agave

2 tablespoons lemon juice

  1. While the baklava is baking, place water, sugar, agave, and lemon juice in a saucepan; bring to a boil, stirring to dissolve the sugar. Once it reaches a boil, turn the heat down to medium-low and simmer for about 20 minutes. Allow syrup to cool completely before the next step.
  2. When the baklava comes out of the oven, evenly pour Sugar Syrup over the baklava. Allow to cool completely.

Hazelnut Chocolate Baklava

This tastes like a marriage of baklava and Nutella. The latter isn’t vegan, so this should satisfy your chocolate-hazelnut craving, lickety-split.

MAKES 2 DOZEN BARS

1 cup water

1 cup sugar

1⁄2 cup agave

1 tablespoon lemon juice

31⁄3 cups chopped hazelnuts

1 cup packed brown sugar

1 cup vegan semisweet chocolate chips

1 pound frozen phyllo dough (check for vegan ingredients or try The Fillo Factory brand), defrosted and covered with a damp towel

1 cup vegan margarine, melted

  1. Preheat oven to 350ºF. Lightly grease a 9" × 13" baking dish.
  2. While the baklava is baking, place 1 cup water, sugar, agave, and lemon juice in a saucepan; bring to a boil, stirring to dissolve the sugar. Once it reaches a boil, turn the heat down to medium-low and simmer for about 20 minutes. Allow syrup to cool completely before the next step.
  3. In a medium bowl, mix the nuts, sugar, and chocolate chips.
  4. Using kitchen shears, cut the entire stack of phyllo dough in half so that the sheets fit in the baking dish.
  5. Lay one sheet of phyllo in the baking dish and brush with melted margarine; keep the stack of waiting dough covered as you work. Repeat 6 times. Spoon about 3 tablespoons of the nut mixture in an even layer. Top the nut mixture with two sheets of phyllo, then nut mixture. Repeat two layers of margarine-brushed dough and nuts until you run out of nuts. The last layers will be about five or six layers of margarine-brushed phyllo.
  6. Using a very sharp knife, cut through the layers of dough in a diamond pattern almost but not quite down to the bottom of dough layers.
  7. Bake for 50 minutes. Remove from oven.
  8. When the baklava comes out of the oven, evenly pour Sugar Syrup (See recipe for Real-Deal Baklava) over the dish. Allow to cool completely.

S’mores Chocolate Chip Cookie Bars

Like a blondie with a s’mores topping, bars like these bake up fast and are best enjoyed while the marshmallows are still totally melty.

MAKES 10–12 BARS

2 tablespoons ground flaxseeds

1⁄4 cup water

1 cup plus 2 tablespoons vegan margarine

1 cup sugar

1 cup packed brown sugar

1 teaspoon vanilla

21⁄2 cups flour

11⁄2 teaspoons baking soda

1 teaspoon salt

1⁄2 cup graham crackers, broken into 1-inch pieces

1⁄2 cup vegan semisweet chocolate chips

1 2-ounce package vegan mini marshmallows

  1. Preheat oven to 350ºF. Lightly grease a 9" × 9" baking dish.
  2. In a small bowl, combine ground flaxseeds and water; set aside.
  3. In a mixer, cream the margarine, sugar, and brown sugar until fluffy. Add vanilla. Mix in flaxseed mixture.
  4. In a medium bowl, sift together flour, baking soda, and salt. Add the flour mixture to the margarine mixture and stir until completely combined.
  5. Spoon dough into prepared pan and smooth top. Sprinkle with graham cracker pieces, chocolate chips, and marshmallows. Press into dough lightly.
  6. Bake for 30 minutes or until edges are golden brown and center is set.

Pumpkin Shortbread Bars

The ultimate melding of three different desserts: shortbread, pumpkin pie, and a crumble. Make sure to let these set before cutting, that is, if you want to keep them neat. If you plan on eating straight from the pan, more power to you.

MAKES 12–14 BARS

1 recipe Scottish Shortbread, prepared but not baked

1 16-ounce can pumpkin purée (pure pumpkin)

2⁄3 cup nondairy milk

1⁄2 cup packed brown sugar

4 tablespoons cornstarch

1 tablespoon pumpkin pie spice

1⁄2 cup oats

1⁄4 cup flour

1⁄4 cup packed brown sugar

1⁄4 cup chopped pecans

1⁄2 teaspoon baking soda

1⁄4 cup vegan margarine, melted

  1. Preheat oven to 350ºF. Press Scottish Shortbread dough into a 9" × 13" baking dish. Bake for 12 minutes.
  2. In a mixer or by hand, beat pumpkin, milk, 1⁄2 cup brown sugar, cornstarch, and pie spice until very well combined. Pour over crust.
  3. In a large bowl, combine oats, flour, brown sugar, pecans, baking soda, and margarine.
  4. Crumble on top of filling.
  5. Bake for 25–30 minutes or until top is golden brown.
  6. Cool completely before cutting; for best results, refrigerate overnight before cutting.

Maple Pecan Shortbread Bars

Make like you’re traveling to Vermont or Canada when you enjoy these maple goodies.

MAKES 12–14 BARS

1 recipe Scottish Shortbread, unbaked

2 cups coconut flakes

1 cup pecans, chopped

1 cup pure maple syrup

1 teaspoon salt

  1. Preheat oven to 350ºF. Line a 9" × 13" baking dish with parchment paper.
  2. Press the Scottish Shortbread dough into prepared pan.
  3. Bake for 20–25 minutes or until very lightly brown at edges.
  4. In a medium saucepan over medium-high heat, mix coconut, pecans, syrup, and salt. Cook, stirring constantly, until liquid is absorbed by the coconut.
  5. Spoon over crust, spreading evenly.
  6. Bake for about 10 minutes or until coconut becomes golden. Cut while still warm. Cool completely before removing from pan.

White Chocolate Raspberry Bars

This bakes in two stages but is deceivingly simple to make. Surprise a loved one who has a special sweet tooth for white chocolate with these rich, crunchy-fruity bars.

MAKES 8–10 BARS

1 cup sugar

1 cup vegan margarine

1 teaspoon vanilla

1 teaspoon salt

21⁄2 cups flour

1 12-ounce package vegan white chocolate chips

1⁄2 cup applesauce

1 cup raspberry jam

  1. Heat oven to 350ºF. Grease a 9" × 9" baking dish.
  2. In a mixer, combine sugar, margarine, vanilla, and salt until completely combined. Add flour and mix until it resembles coarse crumbs. Set aside 1 cup of crumb mixture.
  3. Heat half of the white chocolate in a saucepan over low heat just until melted. Add applesauce and melted white chocolate to the remaining crumb mixture and mix until a dough forms. Press into prepared baking dish.
  4. Bake for 12 minutes.
  5. Pour raspberry jam over crust and spread to within a 1⁄4 inch of the edge. Sprinkle white chocolate chips over jam. Top with reserved cup of crumbs.
  6. Bake for 25 minutes. Cool completely before cutting.

Coconut Cherry Vodka Bars

If you don’t have vanilla vodka on hand, you can always steep a vanilla bean in the vodka to infuse the flavor. Do this at least 2 hours before you plan to bake, longer if you’re able. The result is a coconut-cherry-vanilla-vodka filling baked into a buttery-crisp bar.

MAKES 12–14 BARS

11⁄2 cups coconut flakes

1⁄2 cup dried cherries

1⁄2 cup vanilla vodka

1 cup flour

1⁄2 cup vegan margarine

1⁄4 cup sugar

2 tablespoons ground flaxseeds

2⁄3 cup sugar

1 teaspoon vanilla

1⁄2 cup water

1⁄4 cup flour

1 teaspoon baking powder

1⁄2 teaspoon salt

1⁄4 cup almonds, chopped

  1. In a small bowl, combine coconut, dried cherries, and vanilla vodka; steep for 1 hour.
  2. Preheat oven to 350ºF. Line a 9" × 9" baking dish with parchment paper.
  3. In a medium bowl, combine 1 cup flour, margarine, and sugar until well blended. Press into bottom of prepared baking dish.
  4. Bake for 20 minutes.
  5. In a medium bowl, mix ground flaxseeds, sugar, vanilla, and water, and stir well. Add the 1⁄4 cup flour, baking powder, and salt, mixing until well combined.
  6. Drain vodka from cherries and coconut; shake in a colander to remove moisture.
  7. Stir coconut, cherries, and nuts into flour mixture. Pour over baked crust.
  8. Bake for 30–35 minutes or until golden brown.

No-Bake Peanut Butter Cup Bars

Peanut butter plus chocolate, the no-bake version!

MAKES 8–10 BARS

11⁄2 cups finely crushed vegan peanut butter sandwich cookies (such as Nutter Butter Bites)

1⁄4 cup vegan margarine, melted, plus 2 tablespoons vegan margarine, melted

1⁄4 cup coconut oil, melted, plus 1⁄4 cup coconut oil, melted

1 cup peanut butter plus 1⁄2 cup peanut butter

11⁄2 cups powdered sugar

1 12-ounce bag vegan semisweet chocolate chips

  1. Line a 9" × 9" baking dish with parchment paper or waxed paper.
  2. For crust, in a medium bowl, combine the crushed cookies, 1⁄4 cup margarine, and 1⁄4 cup coconut oil. Press into prepared dish.
  3. For the filling, in the same bowl, combine 1 cup peanut butter, powdered sugar, 1⁄4 cup coconut oil, and 2 tablespoons margarine, stirring until smooth. Spoon onto crust, patting evenly to distribute. Refrigerate for 30 minutes.
  4. In a small saucepan over medium-low heat, melt the chocolate chips with 1⁄2 cup peanut butter, stirring constantly. Pour over filling layer and refrigerate until set enough to cut into bars.

No-Bake Blueberry Cheesecake Bars

Lemon, blueberries, and almonds seem healthy enough, but then add the cream cheese, graham crackers, sugar, and margarine, and this goes squarely into the junk food category. No muss or fuss with these tangy-sweet bars.

MAKES 12 BARS

2 cups graham cracker crumbs

1⁄2 cup almonds, ground

2 tablespoons sugar

1⁄4 cup vegan margarine, melted

2 8-ounce containers vegan cream cheese

2 tablespoons sugar

1 tablespoon lemon zest

1 tablespoon lemon juice

1⁄2 teaspoon salt

2 cups blueberries

  1. Line a 9" × 9" baking dish with parchment paper, slightly overlapping edges to make it easier to remove bars from dish.
  2. In a medium bowl, combine graham cracker crumbs, almonds, 2 tablespoons sugar, and margarine until well combined. Press into prepared baking dish.
  3. In a stand mixer or by hand, beat cream cheese, 2 tablespoons sugar, lemon zest, lemon juice, and salt. Pour over crust, spreading evenly. Top with blueberries.
  4. Refrigerate for at least 4 hours or overnight. Cut into bars.

No-Bake Oatmeal Almond Butter Bars

An oat drop cookie held together with a caramel almond butter mixture—perfect for when you forgot to bake something but committed to bringing dessert!

MAKES 8–10 BARS

2 cups sugar

1⁄4 cup nondairy milk

1⁄2 cup vegan margarine

1⁄2 cup almond butter

1 teaspoon vanilla

3 cups quick oats, uncooked

  1. Line a cookie sheet with parchment paper. Lightly grease an 8" × 8" baking dish.
  2. In a large saucepan over high heat, bring sugar, milk, and margarine to a boil; stir constantly for 2 minutes. Remove from heat. Stir in almond butter and vanilla.
  3. Pour mixture over oats and mix well so that all the oats are coated.
  4. Press into prepared baking dish. Set aside to firm, about 1 hour.

No-Bake Brownie Bites

Keep the oven off but break out the food processor to make these scrumptious bites. (Sometimes, simpler is junkier.)

MAKES 1 DOZEN BROWNIE BITES

1 cup cashews

1⁄2 cup almonds

1 cup dates

2 tablespoons coconut oil

1⁄4 cup cocoa powder

1 teaspoon vanilla extract

1⁄2 cup coconut, grated, or 1⁄2 cup powdered sugar

  1. In a food processor, process cashews and almonds until very finely chopped. Add dates, coconut oil, cocoa powder, and vanilla; process until very well blended.
  2. Roll brownies in coconut or powdered sugar.

Chocolate Chunk Brownies

If you served these at a bake sale, you could easily charge double that of regular mix brownies. Duncan Hines just seems lame after you taste one of these chunky, nutty beauties.

MAKES ABOUT A DOZEN BROWNIES

3⁄4 cup soymilk

1 tablespoon apple cider vinegar

2 cups flour

1⁄2 cup cocoa powder

1 teaspoon baking soda

1 teaspoon salt

11⁄2 cups sugar

3⁄4 cup oil

1 teaspoon vanilla

1 cup vegan semisweet chocolate chips

1⁄2 cup nuts (almonds or hazelnuts), roughly chopped

  1. Preheat oven to 350ºF. Grease a 9" × 13" baking dish.
  2. In a small bowl, mix soymilk and apple cider vinegar. Set aside for 5 minutes.
  3. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.
  4. Add sugar, oil, and vanilla to soymilk mixture; stir well. Add to dry ingredients and stir until smooth. Stir in chocolate and nuts. Pour into prepared baking dish.
  5. Bake for 30–35 minutes.
Chocolate Chunk Brownies

Chocolate Chunk Brownies

Mocha Cheesecake Brownies

Imagine taking your morning mocha, a rich, creamy cheesecake, and fudgy brownies and putting them in a blender—that’s what you’ve got here. Of course, not in terms of consistency, but the flavors meld in a way that’s truly sublime.

MAKES ABOUT A DOZEN BROWNIES

3⁄4 cup soymilk

1 tablespoon apple cider vinegar

2 cups flour

1⁄2 cup cocoa powder

1 teaspoon baking soda

1 teaspoon salt

11⁄2 cups sugar

3⁄4 cup oil

1 teaspoon vanilla

1 8-ounce container vegan cream cheese

1⁄2 cup powdered sugar

3 tablespoons strong black coffee

  1. Preheat oven to 350ºF. Grease a 9" × 13" baking dish.
  2. In a small bowl, mix soymilk and apple cider vinegar. Set aside for 5 minutes.
  3. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.
  4. Add sugar, oil, and vanilla to milk mixture and stir well. Add to dry ingredients and stir until smooth. Pour into prepared baking dish.
  5. In a medium bowl, stir together cream cheese, sugar, and coffee until completely mixed. Drop by heaping tablespoonfuls onto brownie mix. Using a butter knife, swirl cheesecake gently into brownie batter.
  6. Bake for 35–40 minutes.

Crispy Brownie Squares

Favor crisp over chewy? If so, this is the junk food for you: a brownie masquerading as a flat cookie bar topped with crunchy almonds.

MAKES 12 SQUARES

1⁄4 cup coconut oil

3 tablespoons cocoa powder

1⁄2 cup sugar

1 tablespoon cornstarch

1 teaspoon vanilla

1⁄2 teaspoon salt

1⁄4 cup flour

1⁄3 cup almonds, finely chopped

  1. Preheat oven to 400ºF. Line two 8" × 8" baking dishes with lightly greased parchment paper, slightly overlapping to ease in lifting brownie out of pan later.
  2. In a medium saucepan over medium-low heat, melt coconut oil with cocoa powder, stirring constantly until smooth. Remove from heat.
  3. Stir in sugar, cornstarch, vanilla, salt, and flour until well blended.
  4. Spread 1⁄2 cup of batter into each baking dish and sprinkle with nuts.
  5. Bake for 12 minutes or until top is firm to the touch.
  6. Cool for 4 minutes and then cut brownies into small squares. Cool completely in baking dish. Using parchment, lift brownies out of pans.

White Chocolate Lemon Brownies

A white brownie! It’s lemony with a smooth white-chocolate flavor and studded with more white chocolate chips. The addition of tofu makes it dense and moist.

MAKES 8–10 BROWNIES

8 tablespoons vegan margarine

1 cup vegan white chocolate chips

1⁄2 cup brown sugar

Zest of three lemons

2 tablespoons lemon juice

1⁄4 cup silken tofu, blended smooth

11⁄4 cups flour

1 cup vegan white chocolate chips

  1. Preheat oven to 325ºF. Line a 9" × 9" baking dish with parchment.
  2. In a large saucepan over medium-high heat, melt the margarine and 1 cup white chocolate chips, stirring constantly until smooth. Allow to cool until it is no longer hot, stirring occasionally. Add brown sugar, lemon zest, lemon juice, and tofu, stirring until well combined.
  3. Stir in flour and 1 cup white chocolate chips.
  4. Pour batter into prepared baking dish.
  5. Bake for 40 minutes.
  6. Allow to cool, then refrigerate overnight. Cut into bars.

Glazed Lemon Bread

Enjoy for breakfast, lunch, dinner, snack time, or anytime. The tart flavor is offset by the sweet glaze that melts into the bread when it’s right out of the oven—delicious!

MAKES 10–12 SERVINGS

1⁄2 cup vegan margarine

1⁄2 cup applesauce

1 cup sugar

Zest of three lemons (zest lemons before juicing)

3 tablespoons lemon juice

11⁄2 cups flour

1 teaspoon baking powder

1 teaspoon salt

2 tablespoons lemon juice

1⁄2 cup powdered sugar

  1. Preheat oven to 350ºF. Grease and lightly flour a 9" × 5" loaf pan.
  2. In a stand mixer or by hand, beat margarine, applesauce, sugar, lemon zest, and lemon juice until very well mixed.
  3. Sift together flour, baking powder, and salt. Add to margarine mixture and stir just until combined; do not overmix.
  4. Pour into prepared loaf pan.
  5. Bake for 45–50 minutes or until a knife comes out clean.
  6. Mix 2 tablespoons lemon juice with powdered sugar. When lemon bread is hot from the oven, drizzle with glaze. Cool completely before cutting.

Chocolate–Chocolate Chip Banana Bread

A banana bread for chocolate lovers; a real junk-foodie take on the classic.

MAKES 10–12 SERVINGS

11⁄4 cups sugar

1⁄2 cup oil

1 tablespoon flaxseeds, ground

1⁄4 cup applesauce

2 cups mashed banana

1 teaspoon vanilla extract

2 cups flour

3⁄4 cup cocoa powder

11⁄2 teaspoons baking soda

1⁄2 teaspoon salt

1 3-ounce chocolate bar, roughly chopped

  1. Preheat oven to 350ºF. Lightly grease a 9" × 5" loaf pan.
  2. In a large bowl, mix together sugar, oil, flaxseed, applesauce, banana, and vanilla.
  3. Sift together flour, cocoa powder, baking soda, and salt. Add to the banana mixture and stir until just combined; do not overmix. Fold in chopped chocolate.
  4. Pour into prepared loaf pan.
  5. Bake for 50–60 minutes. Cool for 10 minutes, then transfer to a wire rack. Cool completely before slicing.

Peanut Butter Bread with Cream Cheese Frosting

Many people like to spread peanut butter on bread, but in this ingenious combo, you spread sweet cream cheese onto peanut butter bread. A nice twist, if you ask me.

MAKES 10–12 SERVINGS

2 cups flour

2 teaspoons baking powder

1⁄4 teaspoon salt

1⁄3 cup sugar

3⁄4 cup peanut butter, chunky

1 cup nondairy milk

2 tablespoons ground flaxseeds

1 8-ounce container vegan cream cheese

11⁄2 cups powdered sugar

  1. Preheat oven to 350ºF. Lightly grease a 9" × 5" loaf pan.
  2. In a medium bowl, mix flour, baking powder, and salt.
  3. In a small bowl, mix sugar, peanut butter, milk, and flaxseeds. Add to flour mixture and mix just until combined.
  4. Pour into prepared loaf pan.
  5. Bake for 50 minutes.
  6. In a stand mixer or by hand, beat cream cheese until light and fluffy. Add powdered sugar and mix until combined, about 2 minutes. Spread onto warm cake and allow to cool completely.