< Back Chewy Cinnamon Oat & Date Cookies Prep Time: 5 Minutes Cook Time: 12 Minutes Serves: 16 Level: Beginner About the Recipe Sometimes the simplest recipes are the most comforting. These soft and chewy cinnamon oat cookies are naturally sweetened with dates and made with wholesome plant-based ingredients — no added oil or refined sugar needed. Ingredients Dry Ingredients 1 cup rolled oats 1 cup oat flour ½ teaspoon baking soda ½ teaspoon baking powder 1½ teaspoons ground cinnamon ¼ teaspoon sea salt (optional) Wet Ingredients ¾ cup date paste (see below) ½ cup unsweetened applesauce 1 teaspoon vanilla extract 1 tablespoon ground flaxseed 2 tablespoons water Date Paste 1 cup pitted dates, chopped 1 cup water Soak the dates in the water for 10 minutes. Transfer the dates and soaking water to a high-speed blender and blend until smooth and creamy. Extra date paste can be refrigerated for up to 1 week or frozen for future baking. Preparation Preheat the oven to 350°F. Line a baking sheet with parchment paper. Combine the ground flaxseed and water in a small bowl and let sit for 5 minutes. In a large bowl, combine the date paste, applesauce, vanilla extract, and flax mixture if using. Stir until smooth. In a separate bowl, whisk together the rolled oats, oat flour, baking soda, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until a thick, slightly sticky dough forms. Scoop about 2 tablespoons of dough per cookie and gently flatten into thick discs, as the cookies will spread only slightly during baking. Place on the prepared baking sheet. Bake for 10–12 minutes, until the cookies are set but still soft in the center. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack. For the chewiest texture, allow the cookies to cool completely before serving. Optional Add-Ins Raisins Chopped dates Unsweetened shredded coconut Orange zest Notes For softer cookies, bake closer to 10 minutes. For a slightly firmer texture and more structure, replace ¼ cup oat flour with sorghum flour or whole wheat pastry flour. These cookies are lightly sweet. For a sweeter cookie, add a few extra chopped dates or raisins. Storage Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. These cookies also freeze well for up to 3 months. No animals were harmed during the creation of this recipe! Previous Next

WFPB, oil-free, gluten-free, anti-inflammatory healing recipes Recipes Check out our uncomplicated healing recipes All whole-food, plant-based, oil-free, low sodium and often gluten-free. Hope you’ll find something you like. Beginner Mushroom Barley Soup (IP) This mushroom barley soup combines whole grains, legumes, vegetables, and mushrooms into a fiber-rich, nutrient-dense meal that is naturally low in fat. Beginner Gallo Pinto A hearty, flavorful Costa Rican classic made with black beans, brown rice, and fresh vegetables—perfect for a wholesome, plant-based meal. Beginner Vegan Cream of Mushroom Soup A creamy, oil-free, gluten-free mushroom soup made from whole plant foods. Naturally thickened with white beans and rich in savory flavor, this simple recipe is both satisfying and nourishing. Beginner Chewy Cinnamon Oat & Date Cookies Soft, chewy, and naturally sweetened with dates, these wholesome cookies are made with simple whole-food ingredients and warm cinnamon spice. 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< Back Vegan Apple Jelly Cake Prep Time: 15 Minutes Cook Time: 40 Minutes Serves: 12 Level: Intermediate About the Recipe This Vegan Apple Jelly Cake is a beautiful, wholesome dessert perfect for late summer or early fall. A soft, lightly baked cake base made from oats, almond flour, and apple juice is topped with thinly sliced apples suspended in a delicate apple jelly, creating a visually stunning and flavorful treat. Naturally vegan, gluten-free, and free of added oil or sugar, it’s a refreshing dessert that’s perfect for celebrations or anytime you want a lighter, plant-based sweet option. Set in the fridge—no frosting needed—this cake combines elegance, familiar flavors, and wholesome nutrition in every bite. Ingredients For the Cake: 2 cups almond flour 1/2 cup potato starch 2 teaspoons baking powder Pinch of salt 1/2 cup dates, coarsely chopped 1/2 cup applesauce 1/2 cup aquafaba (liquid from cooked or canned chickpeas) 1 1/2 teaspoons apple cider vinegar 2 teaspoons vanilla extract 2 tablespoons water For the Topping: • 4 medium apples, peeled and thinly sliced • 3 tablespoons freshly squeezed lemon juice (about 1 lemon) • 1/4 cup water • 3 cups organic 100% apple juice* • 1 Tbsp agar-agar powder Preparation Bake the Cake: 1. Preheat oven to 350ºF (175ºC). Prepare a 9-inch silicone or springform cake pan. 2. In a large bowl, mix the almond flour, potato starch, baking powder, and salt. Set aside. 3. In a small blender, process together the dates, aquafaba, apple cider vinegar, applesauce, and vanilla. 4. Pour the wet mixture into the dry ingredients and stir until a smooth batter forms. 5. Transfer the batter to the prepared cake pan and bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean. 6. Let the cake cool on a wire rack for 28-30 minutes. Prepare the Jelly Topping: While the cake is cooling, add lemon juice and water to a pot. As you slice the apples, place them into the pot to prevent browning—make sure they're fully coated. Bring the mixture to a boil, then lower the heat and simmer for about 5 minutes. The apples should soften slightly but remain firm. Set aside. In a blender, combine the apple juice and agar-agar powder. Blend until smooth. Or whisk with a wire whisk. Pour this mixture into a separate pot, bring to a boil, Reduce heat slightly and simmer for 4–5 minutes, whisking frequently, until the agar is fully dissolved. Add the cooked apples to the hot juice mixture and stir gently to combine. Assemble the Cake: Pour the apple jelly mixture evenly over the cooled cake while it’s still in the pan. Refrigerate for at least 1 hour, or until fully set and firm. Storage Tip: Leftovers freeze beautifully! Simply slice the cake and freeze in an airtight container. Before serving, let it thaw at room temperature for at least 1 hour. Notes: * You can also use organic 100% apricot juice in place of apple juice and add a few canned apricot halves in pear juice for a delicious variation. No animals were harmed during the creation of this recipe! Previous Next

< Back Mushroom Barley Soup (IP) Prep Time: 10 Minutes Cook Time: 35-40 Minutes Serves: 6 Level: Beginner About the Recipe This mushroom barley soup is a nourishing, whole food plant-based meal that combines hearty whole grains, fiber-rich beans, and immune-supportive mushrooms into a comforting and satisfying dish. It is simple to prepare, ideal for batch cooking, and supports gut health, heart health, and stable blood sugar. This recipe is designed to make nutrient-dense eating practical and enjoyable. Ingredients 1 yellow onion or shallot, chopped 6 cloves garlic, chopped 2 celery stalks, chopped 2 carrots, chopped 3 Tbsp tomato paste 3 Tbsp coconut aminos or tamari 3 Tbsp nutritional yeast 2 tsp dried thyme Pinch red pepper flakes (optional) Black pepper, to taste (about 1 tsp) 1 can white beans, drained and rinsed ½ cup water 5½ cups vegetable broth (or homemade bouillon — recipe here: Vegetable Bouillon Powder ) 1 lb portobello mushrooms, sliced 1 cup hulled barley, rinsed and drained well Juice of 1 lemon (about 1–2 Tbsp), added at the end Preparation 1. Sauté Vegetables Set Instant Pot to sauté mode. Add onion, garlic, celery, and carrots with 2 tablespoons of water. Cook about 5 minutes, stirring occasionally. 2. Add Tomato Paste Add tomato paste and sauté for 3 more minutes, stirring frequently to prevent burning. 3. Blend Flavor Base In a small blender, combine: Coconut aminos or tamari Nutritional yeast Thyme Red pepper flakes Black pepper White beans ½ cup water Blend until smooth. 4. Combine Ingredients Add blended mixture to the Instant Pot. Add vegetable broth, hulled barley, and mushrooms (including pre-sautéed mushrooms if using the optional upgrade). Stir well. 5. Pressure Cook Close lid and seal valve. Cook on Manual / Pressure Cook (High) for 25–30 minutes . 6. Natural Release Allow full natural pressure release for best texture. 7. Finish With Lemon Stir in fresh lemon juice just before serving. Start with 1 tablespoon and adjust to taste. Optional Flavor Upgrade (Highly Recommended): Dry-Sauté Mushrooms First (Deeper Flavor) Turn Instant Pot to sauté mode. Add sliced mushrooms with no liquid . Cook 5–7 minutes, stirring occasionally, until mushrooms release moisture and begin to lightly brown. Remove mushrooms and set aside. Continue with recipe and add mushrooms back in Step 4. This step concentrates mushroom flavor and creates a richer, more savory soup. Storage: Refrigerate up to 4 days or freeze up to 3 months. Tip: This soup thickens as it sits because of the soluble fiber in barley. Add a little warm broth or water when reheating if needed. Why This Soup Supports Health Whole Grain Fiber Supports Gut and Heart Health Hulled barley is a minimally processed whole grain that contains beta-glucan fiber. Beta-glucans have been shown to support healthy cholesterol levels, improve blood sugar control, and help nourish beneficial gut bacteria. Whole grains like barley are consistently associated with improved cardiovascular and metabolic health outcomes. Mushrooms Help Regulate Immune Function Mushrooms contain naturally occurring beta-glucans and antioxidant compounds that help regulate immune response rather than overstimulate it. Regular mushroom consumption has been linked to improved immune resilience and reduced inflammation. Beans Nourish the Gut Microbiome White beans provide plant protein, fiber, and resistant starch. Resistant starch functions as a prebiotic, feeding beneficial gut bacteria and supporting digestive health. Aromatic Vegetables Provide Prebiotic Support Garlic, onions, celery, and carrots contain prebiotic fibers and phytonutrients that help support microbial diversity in the gut. No animals were harmed during the creation of this recipe! Previous Next

< Back Peanut Butter Crunch Squares Prep Time: 40 Minutes Cook Time: 2 Minutes Serves: 30 Level: Beginner About the Recipe These no-bake peanut butter crunch squares are naturally sweetened, oil-free, and made with just a few simple pantry staples. They come together in minutes and deliver a crunchy peanut butter base topped with a smooth layer of chocolate. Ingredients Base: 4 cups certified gluten-free cornflakes 1 cup natural peanut butter (100% peanuts) ¾ cup maple syrup or date paste 1 Tbsp ground flaxseed 1 Tbsp hemp seeds Top: 1 cup dairy-free dark chocolate chips, melted ½ cup crushed peanuts Preparation Pour cornflakes into a large bowl and crush using the back of your hand or a metal measuring cup. Add peanut butter, maple syrup, flaxseed, and hemp seeds. Mix until evenly combined. Press about 2 tablespoons of the mixture into mini brownie pan square silicone molds, leaving room for the chocolate layer. Use any remaining mixture in additional molds or press it firmly into the bottom of a pan. Alternatively, press the entire mixture evenly into a 9×9-inch pan. Melt chocolate chips in a Pyrex bowl in the microwave for 90 seconds. Stir until smooth; if needed, microwave in 10-second intervals. Spoon or pour melted chocolate over the base, spread evenly, and sprinkle with crushed peanuts. Freeze for at least 20 minutes. Remove from molds or pan and cut into squares. Storage: Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months. No animals were harmed during the creation of this recipe! Previous Next

< Back Walnut Cookies Prep Time: Prep: 25 min Cook Time: 20 Minutes Serves: 12-14 Level: Intermediate About the Recipe These Walnut Cookies are a tender, nutty, and naturally sweet treat made from whole-food, plant-based ingredients. Almond flour, oat flour, and ground walnuts create a rich, delicate texture, while maple syrup adds gentle sweetness and orange zest brings a bright, fragrant finish. They come together easily, bake beautifully, and can be topped with a walnut half for an elegant touch. Perfect for everyday snacking, gifting, or pairing with a warm cup of tea. Ingredients 1 cup almond flour 1/2 cup oat flour 1 teaspoon baking powder 1/4 cup potato starch 3/4 cup ground walnuts 1/2 cup maple syrup 1 Tbsp orange zest 12 walnut halves for decoration (optional) Preparation Preheat the oven to 350 °F. Line a baking sheet with parchment paper. In a large bowl, stir together the flours, baking powder, and potato starch. Add the ground walnuts, orange zest, and maple syrup and mix until well combined and the dough begins to stick together. With a cookie scoop, drop cookie dough onto the lined baking sheet, flatten with a wet palm. Place a walnut half on each cookie, if you wish. Bake for 13 minutes, or until the edges begin to go golden and the cookies are dry to the touch. Let sit on the cookie sheet for five minutes, then transfer to a cookie rack. No animals were harmed during the creation of this recipe! Previous Next

< Back Baked Apple Cider Donuts Prep Time: 5 Minutes Cook Time: 35 Minutes Serves: 12 small or 6 regular-sized donuts Level: Intermediate About the Recipe These Baked Apple Cider Donuts are a wholesome twist on a classic autumn treat. Soft, fluffy, and naturally spiced with cinnamon and apple cider, they fill your kitchen with the cozy aroma of fall. Made with plant-based, gluten-free ingredients and baked instead of fried, they’re a healthier way to enjoy donuts without sacrificing flavor. Topped with a simple apple cider glaze, these donuts are perfect for holiday gatherings, birthdays, or anytime you crave a comforting, festive treat. Indulgent, yet nourishing, they capture the essence of fall in every bite. Ingredients For the Donuts: 1 cup GF oats, ground into flour 1/2 cup almond flour 1/2 cup potato starch 2 tsps baking powder 1 1/2 tsps apple spice (OR 1 1/2 tsps ground cinnamon) 1/4 tsp sea salt (optional) 1⁄2 cup maple syrup 1⁄2 cup apple cider (NOT apple cider vinegar!) 1/4 cup aquafaba (Aquafaba: The liquid from a can of chickpeas, used as an egg replacer.) 1 tsp vanilla extract For the Apple Cider Glaze: 1 cup powdered sugar 1/4 tsp ground cinnamon 2-3 Tbsps apple cider (NOT apple cider vinegar!) Preparation Instructions For the Donuts Preheat the oven to 300°F. Prepare your silicone donut pan/s. Set aside. * In a large bowl, whisk together all dry ingredients. Break up any lumps. Set aside. (You may do this in a blender.) Process all wet ingredients in a small blender for about 30 seconds. Add the wet ingredients to the dry and mix until just incorporated. Do not overmix. Batter will have pourable consistency. Fill donut pan with batter evenly, leaving the center hole exposed. Bake donuts until firm to the touch. 13-15 minutes for mini donuts and 18-23 minutes for regular-sized donuts. Check for doneness by inserting a toothpick into a doughnut. It should come out clean. Cool baked doughnuts in the pan/s for about 5 minutes, then invert onto a cooling rack. Instructions For the Apple Cider Glaze ** While donuts are cooling, prepare the glaze. Use a small blender or whisk together all ingredients until perfectly smooth. Start with 2 tablespoons apple cider, add more to adjust consistency. Dip tops of donuts into glaze to coat, place back on the cooling rack and allow to set. If you have glaze left, you can double or triple dip your donuts. You can also sprinkle the glazed donuts with cinnamon sugar. Notes: * Since this is an oil-free recipe, silicone donut pans are best. If all you have is a metal pan, you will need to lightly grease it before pouring the batter in. ** Skip the glaze for a healthier version. It will still be amazing! No animals were harmed during the creation of this recipe! Previous Next

< Back Thumbprint Cookies Prep Time: 5 Minutes Cook Time: 15 Minutes Serves: 12 Level: Beginner About the Recipe These Thumbprint Cookies are a simple, wholesome treat that anyone can make with just a few pantry staples. The combination of oat flour and nut or seed butter creates a soft, chewy base, while a dollop of jam in the center adds a naturally sweet burst of flavor. Easy to prepare and naturally vegan, these cookies are perfect for sharing with friends and family or enjoying as a guilt-free snack. You can customize them with your favorite jams or preserves, making each batch uniquely yours. Ingredients 2 cups oat flour 2 tsps baking powder 1/2 cup almond butter or other nut or seed butter 1/3 cup dates, packed 1/3 cup water, plus more to adjust consistency pinch of salt (optional) jam Preparation Preheat the oven to 350 °F. Line a baking sheet with parchment paper. In a medium bowl, mix the oat flour, baking powder and salt, if using. Set aside. In a small blender, process the dates and water until smooth. Add the date paste and almond butter to the dry ingredients and mix to form a ball of dough. Add more water, if needed, to adjust consistency. Use a 1-tablespoon retractable scoop to drop cookies onto a parchment-lined baking sheet. Press the center of each cookie with your thumb or finger to create a small well. Fill each cookie with about ½ teaspoon of jam. Bake for 10-12 minutes or until the edges are lightly golden brown. Do not overbake. Remove cookies from the oven, transfer the baking sheet to a cooling rack for a few minutes to cool. Store in an airtight container for about a week, or in the freezer for up to three months. No animals were harmed during the creation of this recipe! Previous Next

< Back Tiramisu Prep Time: 15 Minutes Cook Time: 18 Minutes Serves: 12 Level: Intermediate About the Recipe This Tiramisu is a healthier, plant-based twist on the classic Italian dessert. A homemade gluten-free cake provides a tender base, while a luscious Hannah sweet potato “mascarpone” cream brings the iconic richness and creaminess—naturally sweetened and perfectly smooth. Layered with coffee or espresso and lightly dusted with cocoa powder, this tiramisu is vegan, gluten-free, and so flavorful that no one will guess it’s a healthier version. Perfect for special occasions or anytime you crave a decadent yet wholesome dessert. Ingredients For Dipping: 1 cup espresso, very strong coffee, or herbal coffee alternative such as Dandy Blend, cooled (you may not use all coffee) For Decorating: 2 tablespoons cocoa powder For the Cake: 1½ cups gluten-free oats, ground into flour (or 1½ cups oat flour) 1½ cups almond flour 2 teaspoons baking powder ¼ teaspoon baking soda ½ cup maple syrup 1 cup unsweetened plant milk 1 teaspoon apple cider vinegar ½ cup unsweetened applesauce For Hannah Sweet Potato Mascarpone Cream: 2 cups Hannah sweet potato, baked or microwaved, cooled and peeled 2 cups plain unsweetened non-dairy yogurt (preferably thick, such as Kite Hill Plain Unsweetened Almond Milk Yogurt) 3 tablespoons maple syrup, or to taste Unsweetened plant milk, as needed to adjust consistency (Optional: a pinch of salt to enhance flavor) Preparation 1. Prepare Coffee Brew strong coffee or herbal coffee alternative and let it cool to room temperature. 2. Make the Cake Preheat the oven to 350°F (175°C) . Prepare a 10×15-inch silicone baking pan or line a similar-sized pan with parchment paper. (For thicker layers, a 9×13-inch pan can be used; extend baking time slightly.) In a large bowl, whisk together all dry ingredients . In a blender, combine all wet ingredients until smooth. Pour wet mixture into the dry mixture and stir until fully incorporated. If the batter seems too thick, add a bit more plant milk. Spread the batter evenly into the prepared baking sheet using a spatula or wet palms to smooth the surface. Bake for 20–25 minutes , or until the edges begin to brown slightly and a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack. 3. Prepare the Cream In a high-speed blender, combine baked sweet potatoes, yogurt, and maple syrup. Blend until smooth. Add plant milk as needed to reach a creamy, spreadable consistency. Adjust sweetness to taste. Chill until ready to use. Note: If the cream thickens too much in the fridge, stir in a splash of plant milk before spreading. Assembly Option 1: Full Cake Pour the cooled coffee into a shallow dish. Cut the cake in two equal halves . Dip one half of the cake quickly into the coffee so it absorbs liquid but doesn’t fall apart. Place the dipped half into a serving dish or container. Spread half of the mascarpone cream over the top. Repeat with the second half of the cake and layer it on top of the cream. Spread the remaining cream on top. Using a fine sieve, dust the top with cocoa powder . Chill in the refrigerator for at least 1 hour before serving. Store c overed and consume within 3 days. Assembly Option 2: Individual Ramekins (Makes 8) Cut small rounds of cake using a cookie cutter or drinking glass slightly smaller than your ramekins. Dip each cutout briefly in coffee and place one in the bottom of each ramekin. Add a layer of mascarpone cream, then another dipped cake round, and finish with more cream. Dust with cocoa powder through a sieve. Chill before serving. Store covered in the fridge. Tip: Don’t let leftover cake scraps go to waste! Layer them into a glass or jar, drizzle with a bit of coffee, top with the cream, and dust with cocoa powder for a delicious and beautiful parfait-style treat. No animals were harmed during the creation of this recipe! OMG, you are the cutest! Previous Next

< Back Sweet Potato Chocolate Mini Pies Prep Time: 20 Minutes Cook Time: 30 Minutes Serves: 6 Level: Intermediate About the Recipe These Sweet Potato Chocolate Mini Pies are a delightful plant-based dessert that balances rich chocolate with naturally sweet sweet potatoes. A gluten-free, nutty oat crust provides the perfect base for a creamy, chocolatey filling, made even more decadent with melted vegan chocolate chips. Customize with your favorite toppings—fresh berries, nuts, or a drizzle of chocolate—for an elegant treat that’s perfect for special occasions or anytime you crave a wholesome indulgence. Ingredients Crust 1 1/4 cups gluten-free rolled oats 1 cup nuts (almonds, hazelnuts, pecans, walnuts, or a mix) 1 cup pitted dates 1/4 cup cocoa powder 1/4 cup unsweetened shredded coconut 1 tsp cinnamon (optional) Pinch of salt (optional) 2 tbsp unsweetened applesauce, more as needed Filling 1 cup pitted dates, chopped 2 cups unsweetened non-dairy milk, more as needed 2 tsp vanilla extract 1/2 cup cocoa powder 4 cups cooked sweet potatoes 1/2 cup vegan chocolate chips, melted Pinch of salt (optional) Optional Toppings 1/3 cup melted chocolate chips Fresh raspberries, pomegranate seeds, etc. Walnuts, pecans, sliced almonds, shredded coconut Preparation Directions 1. Prepare the crust. Place all crust ingredients in a food processor. Pulse until the mixture is crumbly and holds together when pressed. If it’s too dry, pulse a few more times or add a touch more applesauce. Press the mixture firmly into the bottom and sides of the tart pans. 2. Blend the filling base. Combine the milk and dates in a high-speed blender and blend until smooth. Add the vanilla, sweet potatoes, and cocoa powder (but not the melted chocolate chips yet) . Blend until completely smooth. 3. Add the chocolate. Melt the chocolate chips in a microwave-safe container for about 1 minute 30 seconds, then stir until smooth. Add the melted chocolate to the blender and process until fully incorporated. Add a pinch of salt, if desired. 4. Assemble. Spoon the filling into the prepared crusts and smooth the tops. Freeze for at least 20 minutes. 5. Serve or store. Let the pies sit at room temperature for a few minutes before serving. Store leftovers in a sealed container in the freezer. You may also remove the pies from the pans before freezing for easier storage. 6. Optional decorating. For a simple finish, drizzle melted chocolate in thin zigzag lines over the chilled pies. Add fruit, nuts, or a sprinkle of coconut or almond slices. Note: You will have about 3–4 cups of filling leftover. Freeze it for another batch, or layer it with fruit, non-dairy yogurt, and oats to make a delicious parfait. No animals were harmed during the creation of this recipe! Previous Next

< Back Chocolate Coconut PB Bars Prep Time: 25 Minutes Cook Time: 2 Minutes Serves: 12 Level: Beginner About the Recipe These Chocolate Coconut PB Bars are a dream come true for chocolate and peanut butter lovers. A simple, sweet bottom layer of peanut butter, coconut flour, and maple syrup is topped with a rich, melted chocolate and peanut butter layer for a decadent yet wholesome treat. Quick to prepare and naturally vegan and gluten-free, these bars are perfect for dessert, snacks, or sharing with friends and family. Ingredients For Bottom Layer: 1 cup peanut butter, creamy, unsalted, no-oil added ½ cup coconut flour 6 Tbsps maple syrup For Chocolate Layer: 1 cup vegan chocolate mini chips, GF, semi-sweet ½ cup peanut butter, creamy, unsalted, no-oil added Preparation Line an 8×8-inch baking pan or container with parchment paper. Mix all 3 ingredients for the bottom layer in a medium bowl until smooth and thick. Press this mixture into the prepared pan, using your wet fingers, a spatula or spoon if needed. Set aside. For the chocolate layer, add both ingredients to a Pyrex measuring cup or other microwavable dish. Microwave for 30 seconds, stir and microwave for another 20 seconds. Stir again and microwave for 20 seconds more if needed. When you achieve a smooth consistency, pour your chocolate layer over the bottom layer. Freeze for 1 hour or until the chocolate layer is hardened. Remove the pan from the freezer and the uncut bars from the pan on a cutting board. Warm up a knife in a jar of hot water, dry it and then slice to desired size. Any leftovers can be stored in the fridge for up to one week or covered in the freezer for up to 3 months. No animals were harmed during the creation of this recipe! Previous Next

< Back Lemon Bars Prep Time: 20 Minutes Cook Time: 15 Minutes Serves: 24 Level: Intermediate About the Recipe These Lemon Bars are a zesty, plant-based twist on a classic favorite. Creamy Japanese sweet potatoes blend with fresh lemon juice, plant milk, and dates to create a naturally sweet, tangy filling, while a simple oat and date crust provides a chewy, wholesome base. Garnish with lemon zest or coconut flakes for an extra touch of flavor and elegance. Inspired by Kim Campbell of PlantPure Chef, these bars are perfect for gatherings, dessert, or anytime you crave a bright, refreshing treat that’s vegan, gluten-free, and satisfying. Ingredients For the Filling: 4 cups Japanese sweet potatoes (microwaved, cooled and peeled) 1 cup freshly squeezed lemon juice 1 cup plant milk (unsweetened) 1 cup dates Zest of one lemon Zest of one lemon OR ¼ cup unsweetened coconut flakes (for garnish, optional) For the Crust: 4 cups rolled oats, ground into flour 1 cup dates, pitted (or more, to taste) 3 T lemon juice ½ cup plant milk (unsweetened), more if needed to adjust consistency 1 T vanilla extract (optional) Zest of one lemon Preparation In a blender or food processor, add the crust ingredients in the order indicated and process until the mixture comes together. Press into a 9×13” Pyrex baking dish to form the crust. In a high-speed blender, blend the lemon juice, zest, milk and dates into a smooth paste. Add the potatoes one cup at a time until well combined. Spread the filling evenly over the crust. Smooth out the surface or make a pattern with a fork. Cover and place in the fridge for several hours or overnight. Alternatively, put in the freezer for 4-6 hours and don’t forget to take the dish out at least 15 minutes before serving to let it thaw. Garnish with lemon zest or coconut flakes, if you wish, cut and serve. Store leftover squares in the fridge or freezer. No animals were harmed during the creation of this recipe! Golden retriever puppies are cuties Previous Next