Ingredients
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the crust :
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1 cup rolled oats (gluten-free if using GF oats)
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1/2 cup unsweetened shredded coconut
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1/4 cup maple syrup
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1 tsp vanilla extract
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1/4 cup chia seeds (optional, can replace with more oats or coconut flakes)
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the filling :
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1 1/2 cups cooked black beans (from 3 cups dried), drained and mashed
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1/2 cup pitted dates, roughly chopped
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1 tbsp apple cider vinegar
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1/4 cup maple syrup
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1/4 cup unsweetened applesauce
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1 tsp vanilla extract
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1/2 tsp salt
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toppings :
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1/4 cup sliced strawberries
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1/4 cup diced mangoes
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1/4 cup cubed dragon fruit
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1/4 cup blueberries
Directions
Subtitle: A Delightful Vegan Dessert Recipe Inspired by 36 Cuisines
Description: This one-of-a-kind vegan dessert will take you on a culinary journey around the world without leaving your kitchen! Each bite is a symphony of textures and flavors from various countries, making it perfect for satisfying any sweet tooth while exploring different cultures.
Ingredients:
For the crust:
1 cup rolled oats (gluten-free if using GF oats)
1/2 cup unsweetened shredded coconut
1/4 cup maple syrup
1 tsp vanilla extract
1/4 cup chia seeds (optional, can replace with more oats or coconut flakes)
For the filling:
1 1/2 cups cooked black beans (from 3 cups dried), drained and mashed
1/2 cup pitted dates, roughly chopped
1 tbsp apple cider vinegar
1/4 cup maple syrup
1/4 cup unsweetened applesauce
1 tsp vanilla extract
1/2 tsp salt
Optional toppings:
1/4 cup sliced strawberries
1/4 cup diced mangoes
1/4 cup cubed dragon fruit
1/4 cup blueberries
Instructions:
Crust:
1. Preheat the oven to 350°F (180°C). Grease a 9×5-inch loaf pan with coconut oil or line with parchment paper.
2. Combine all crust ingredients in a food processor and process until well combined and crumbly. You may need to scrape down the sides once.
3. Press the crust mixture into the bottom of the prepared pan using wet fingers or a spoon. Bake for 10 minutes, or until lightly golden brown. Remove from oven and set aside.
Filling:
4. While the crust is baking, prepare the filling by combining all ingredients in a high-speed blender or food processor. Blend until smooth and creamy, scraping down the sides as necessary.
5. Pour the filling over the partially baked crust and spread evenly. Tap the pan gently on the counter to remove air pockets.
6. Bake for another 30-35 minutes, or until the edges are set and slightly puffed up. The center should still be jiggly but not liquid. If it appears too dry, cover the edges with foil to prevent overbrowning.
Allow the dessert to cool completely before serving. It will set better at room temperature. Once cooled, cut into squares or bars and enjoy!
Note: This dessert can also be frozen. Simply follow steps 1-3 to freeze the crust, pour in the filling, and freeze until firm. Then transfer to the fridge to thaw and serve.
Nutrition Facts per Serving (1 bar):
Calories: 230 kcal
Carbohydrates: 40 g
Protein: 5 g
Fat: 10 g
Saturated Fat: 8 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 1 g
Trans Fat: 0 g
Fiber: 10 g
Sugar: 10 g
Vitamin A: 5% of the Daily Value (DV)
Vitamin C: 10% of the DV
Calcium: 0% of the DV
Iron: 0% of the DV
Difficulty: Easy
Servings: Makes 16 squares or bars
Total Time: Prep + Cook = 40 minutes
Notes:
This dessert can easily be adapted to fit your preferences. Experiment with different combinations of fruits, nuts, and spices to create new flavor profiles.
Steps
|
1
Done
|
Preheat the oven to 350°F (180°C). Grease a 9x5-inch loaf pan with coconut oil or line with parchment paper. |
|
2
Done
|
Combine all crust ingredients in a food processor and process until well combined and crumbly. You may need to scrape down the sides once. |
|
3
Done
|
Press the crust mixture into the bottom of the prepared pan using wet fingers or a spoon. Bake for 10 minutes, or until lightly golden brown. Remove from oven and set aside. Filling: |
|
4
Done
|
While the crust is baking, prepare the filling by combining all ingredients in a high-speed blender or food processor. Blend until smooth and creamy, scraping down the sides as necessary. |
|
5
Done
|
Pour the filling over the partially baked crust and spread evenly. Tap the pan gently on the counter to remove air pockets. |
|
6
Done
|
Bake for another 30-35 minutes, or until the edges are set and slightly puffed up. The center should still be jiggly but not liquid. If it appears too dry, cover the edges with foil to prevent overbrowning. Allow the dessert to cool completely before serving. It will set better at room temperature. Once cooled, cut into squares or bars and enjoy! Note: This dessert can also be frozen. Simply follow steps 1-3 to freeze the crust, pour in the filling, and freeze until firm. Then transfer to the fridge to thaw and serve. Nutrition Facts per Serving (1 bar): Difficulty: Easy Notes: |
