Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats by Terry Hope Isa Chandra;Romero Moskowitz
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cinnamon, nutmeg, allspice, and cloves. Stir until the dry ingredients are moistened, then fold in the rum-marinated fruits and the pecans. Take care not to overmix.
4. Spread the dough into the prepared baking pan and bake for 28 to 30 minutes, until a toothpick inserted into the center of the cake comes out clean. Remove the pan from the oven and place it on a wire rack to cool, about an hour.
5. To make the glaze: In a medium-size bowl, use either an electric mixer or a fork to combine powdered sugar with rum. Then stir in the orange juice, one teaspoon at a time, until you have a thin, smooth glaze.
6. Use a fork to drizzle the glaze on the completely cooled cake and allow the glaze to set before slicing, at least 45 minutes. Use a very sharp knife to slice the cake into 24 bars and lift the bars out of the pan with a spatula. Store in a tightly covered container.
7. To freeze: Wrap the unsliced, unglazed cake tightly with plastic wrap, then with foil, and freeze. To serve, thaw the cake for about half an hour, then glaze and slice.
Morsels
✦ Regular old “mixed candied fruit,” the kind that appears in groceries during the winter holidays, is ideal in this recipe. But if you want something a little more up-scale and without the fake green and red bits, try using glacé fruits—candied pears, prunes, and apricots are all over the place this time of year. Just be sure to chop them small, under ¼ inch or so.
✦ Try using any brandy instead of rum!
MAGICAL COCONUT COOKIE BARS
MAKES 24 VERY RICH LITTLE BARS
AS THE SONG FROM XANADU (THE MOVIE) GOES, “you have to believe we are magic,” and nothing will stand in your way once you taste this unapologetically vegan version that dreams are made of. Here are the nutty, chocolaty, ultra-sweet, and buttery-tasting graham-cracker coconut bars you loved so much as a kid. If your childhood was lacking in magical moments like these bars, then these are tastier than therapy for sure. The vegan secret weapon of choice here is cooked-down coconut milk, which brings in even bigger coconut flavor than ever imagined. Should you get your hands on some ever-elusive vegan butterscotch chips, they make a sublime addition.
These bars require a good overnight chilling to really firm them up before slicing, so plan accordingly.
One 14-ounce can (regular or light)
coconut milk (about 1¾ cups)
⅔ cup dark brown sugar
2 cups graham cracker crumbs
½ cup melted nonhydrogenated
margarine
2 tablespoons sugar
1½ cups chocolate chips or chocolate
chunks
2 cups flaked, sweetened coconut
1 cup walnuts or pecans, chopped
1. In a large saucepan, whisk together the coconut milk and brown sugar over medium-high heat. Bring to a boil, reduce heat to low, and simmer for 10 minutes, stirring occasionally. The mixture may form a thin skin on the surface; just stir it back into the liquid. Remove the mixture from the heat and let it cool while preparing the crust.
2. Preheat oven to 350°F. Line a 13 x 9 x 2-inch baking pan with parchment paper. In a large bowl, combine graham cracker crumbs, margarine, and sugar; mix well to moisten the crumbs completely. Firmly press the mixture into the prepared pan, pressing evenly from the center to the sides of the pan.
Magical Coconut Cookie Bars
3. Pour the warm coconut milk mixture evenly over crumb base. Top with an even layer of chocolate chips, coconut, and nuts, in that order. Firmly pat everything down until the coconut milk mixture soaks upward into the toppings.
4. Bake for 28 to 30 minutes or until coconut is deeply golden and the filling is bubbling. Remove the pan from the oven and let it cool on a wire rack for 15 minutes. Transfer the pan to the refrigerator to completely cool and firm up the bars for at least 4 hours, or even better, overnight or until very firm. Run a sharp, heavy knife along the edges of the pan and slide the cake on its parchment paper out of the pan and onto a cutting board. Then,
4. Spread the dough into the prepared baking pan and bake for 28 to 30 minutes, until a toothpick inserted into the center of the cake comes out clean. Remove the pan from the oven and place it on a wire rack to cool, about an hour.
5. To make the glaze: In a medium-size bowl, use either an electric mixer or a fork to combine powdered sugar with rum. Then stir in the orange juice, one teaspoon at a time, until you have a thin, smooth glaze.
6. Use a fork to drizzle the glaze on the completely cooled cake and allow the glaze to set before slicing, at least 45 minutes. Use a very sharp knife to slice the cake into 24 bars and lift the bars out of the pan with a spatula. Store in a tightly covered container.
7. To freeze: Wrap the unsliced, unglazed cake tightly with plastic wrap, then with foil, and freeze. To serve, thaw the cake for about half an hour, then glaze and slice.
Morsels
✦ Regular old “mixed candied fruit,” the kind that appears in groceries during the winter holidays, is ideal in this recipe. But if you want something a little more up-scale and without the fake green and red bits, try using glacé fruits—candied pears, prunes, and apricots are all over the place this time of year. Just be sure to chop them small, under ¼ inch or so.
✦ Try using any brandy instead of rum!
MAGICAL COCONUT COOKIE BARS
MAKES 24 VERY RICH LITTLE BARS
AS THE SONG FROM XANADU (THE MOVIE) GOES, “you have to believe we are magic,” and nothing will stand in your way once you taste this unapologetically vegan version that dreams are made of. Here are the nutty, chocolaty, ultra-sweet, and buttery-tasting graham-cracker coconut bars you loved so much as a kid. If your childhood was lacking in magical moments like these bars, then these are tastier than therapy for sure. The vegan secret weapon of choice here is cooked-down coconut milk, which brings in even bigger coconut flavor than ever imagined. Should you get your hands on some ever-elusive vegan butterscotch chips, they make a sublime addition.
These bars require a good overnight chilling to really firm them up before slicing, so plan accordingly.
One 14-ounce can (regular or light)
coconut milk (about 1¾ cups)
⅔ cup dark brown sugar
2 cups graham cracker crumbs
½ cup melted nonhydrogenated
margarine
2 tablespoons sugar
1½ cups chocolate chips or chocolate
chunks
2 cups flaked, sweetened coconut
1 cup walnuts or pecans, chopped
1. In a large saucepan, whisk together the coconut milk and brown sugar over medium-high heat. Bring to a boil, reduce heat to low, and simmer for 10 minutes, stirring occasionally. The mixture may form a thin skin on the surface; just stir it back into the liquid. Remove the mixture from the heat and let it cool while preparing the crust.
2. Preheat oven to 350°F. Line a 13 x 9 x 2-inch baking pan with parchment paper. In a large bowl, combine graham cracker crumbs, margarine, and sugar; mix well to moisten the crumbs completely. Firmly press the mixture into the prepared pan, pressing evenly from the center to the sides of the pan.
Magical Coconut Cookie Bars
3. Pour the warm coconut milk mixture evenly over crumb base. Top with an even layer of chocolate chips, coconut, and nuts, in that order. Firmly pat everything down until the coconut milk mixture soaks upward into the toppings.
4. Bake for 28 to 30 minutes or until coconut is deeply golden and the filling is bubbling. Remove the pan from the oven and let it cool on a wire rack for 15 minutes. Transfer the pan to the refrigerator to completely cool and firm up the bars for at least 4 hours, or even better, overnight or until very firm. Run a sharp, heavy knife along the edges of the pan and slide the cake on its parchment paper out of the pan and onto a cutting board. Then,
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