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chocolate chunk almond butter blondies

Chocolate chunk almond butter blondies

Chocolate chunk almond butter blondies

This post was created in partnership with Califia Farms.


Whenever anyone (read: usually an interviewer) asks me to describe myself in three words or less, my initial response is almost always chronic over-thinker. Which isn’t usually what they’re expecting – or looking for – so I’m asked to describe myself in three more words. Rather, three words that sum up OLC. And because I get annoyed when people try to manipulate answers by way of rewording the question, I always request to skip it because I JUST GAVE YOU THREE WORDS, DAMNIT (ok, two if you’re the kind of person who writes over-thinker as overthinker). Continue Reading

Chocolate chunk cookie bars

Chocolate chunk cookie bars

It took me a few days to decide whether I wanted to call these Chocolate Chunk Blondies or Chocolate Chunk Cookie Bars. Because really, is there a difference? After conducting more Google searches than I’m willing to admit, I’ve come to the conclusion that there isn’t. So I flipped a coin and cookie bars won. I wish I was kidding, but I’m not.
Oh, and here’s a view from the side. Now, if you’ll excuse me, I have to get ready for my coffee date with Cara.

Update: Cara and I bonded over multiple cups of coffee and steel cut oats. And learned that our lives are eerily parallel. Right down to our tiny bladders. Proof (of us meeting, not of our tiny bladders).

CHOCOLATE CHUNK COOKIE BARS

1/4 cup vegan butter
1 cup cane sugar
1 tbsp unsulphured molasses
1 1/2 tsp pure vanilla extract
3 tbsp soft silken tofu
1/4 cup almond milk
1/2 tsp fine sea salt
1/2 tsp baking soda
Pinch of baking powder
2 cups unbleached flour
1/2 cup chocolate chunks

Preheat oven to 350˚F. Line a 9×9 metal baking pan with parchment paper; set aside. In a large mixing bowl, cream the butter, sugar, molasses and vanilla extract using a hand mixer on high speed. Beat for 1-2 minutes, or until light and fluffy. Mix in the tofu, milk, salt, baking soda and baking powder. Add the flour and mix just until combined. Using an offset spatula, spread the batter evenly over the prepared pan. Press the chunks into the top of the dough. Bake at 350˚F for 25-30 minutes. Cut into squares and store in an air tight container for up to three days.
Yield: 16 bars

Evolution of a Recipe

How to make chocolate pudding

Have you ever wondered what recipe development looks like? Here you’ll find an assortment of OLC recipe trials, the changes I made during the process, and my thoughts along the way – complete with a link to the final recipe.

CURRENTLY TESTING

Take 1
1 cup (210g) black & white
3-4 tablespoons (45-60g) pure maple syrup
1/4 cup (60g) raw cashew butter
1 ounce (30g) cacao butter
Heavy pinch of fine sea salt
1/2 cup (115g) unsweetened almondmilk creamer

Lay off the cacao butter; creates a weird film in mouth. Double cashew butter. Use full fat coconut milk in place of creamer. Won’t have to strain if you add the cashew butter before the syrup.

Take 2
1 cup (210g) Califia Farms black & white
1/2 cup (120g) raw cashew butter
3-4 tablespoons (45-60g) pure maple syrup
Heavy pinch of fine sea salt
1/2 cup (100g) full fat coconut milk

Suuuper fatty and delicious but maybe a little too fatty.

Take 3
1 cup (210g) Califia Farms black & white
6 tablespoons (90g) raw cashew butter
3-4 tablespoons (45-60g) pure maple syrup
Heavy pinch of fine sea salt
1/4 cup (55g) unsweetened almondmilk
1/4 cup (55g) full fat coconut milk

NO. Try take 2 again.

Take 4
1 cup (210g) Califia Farms black & white
1/2 cup (120g) raw cashew butter
3-4 tablespoons (45-60g) pure maple syrup
Heavy pinch of fine sea salt
1/2 cup (110g) full fat coconut milk

Must have halved the coffee in the first version because the mixture was thinner this time. Reduce coconut milk. The stovetop version makes a delicious warm beverage. Also, where’s the vanilla?

Take 5
1 cup (210g) Califia Farms black & white
1/2 cup (120g) raw cashew butter
3-4 tablespoons (45-60g) pure maple syrup
Heavy pinch of fine sea salt
1/4 cup (55g) full fat coconut milk
2 teaspoons (8g) pure vanilla extract

Mixture still too thin. Reduce coconut milk. Actually, replace coconut milk with almondmilk creamer.

Take 6
1 cup (210g) Califia Farms black & white
1/2 cup (120g) raw cashew butter
3-4 tablespoons (45-60g) pure maple syrup
Heavy pinch of fine sea salt
2 tablespoons (28g) unsweetened almondmilk creamer
2 teaspoons (8g) pure vanilla extract

BOOM.

THE FINAL RECIPE

Falafel waffle leftovers

FALAFEL WAFFLES

Take 1
3/4 cup dry chickpeas, soaked overnight
2 tablespoons olive oil
1 small yellow onion, cut in half
1-2 garlic cloves, peeled
Zest of one lemon
1/2 cup packed fresh parsley (stems and all)
1/2 cup packed fresh cilantro (stems and all)
2 tablespoons garbanzo bean flour
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper
1 teaspoon baking powder
Heavy pinch of sea salt flakes

Tested five or six variations of this recipe (with different garbanzo-soaking methods). Weird texture for a waffle. Use canned/cooked chickpeas.

Take 2
1 15 ounce can garbanzo beans
2 tablespoons olive oil
1 small yellow onion, cut in half
1-2 garlic cloves, peeled
Zest of one lemon
1/4 cup packed fresh parsley (stems and all)
1/4 cup packed fresh cilantro (stems and all)
2 tablespoons garbanzo bean flour
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper
1 teaspoon baking powder
Heavy pinch of sea salt flakes

Super light. A little crumbly. Increase herbs and double garbanzo flour. Try without baking powder.

Take 3
1 15 ounce can garbanzo beans
2 tablespoons olive oil
1 small yellow onion, cut in half
1-2 garlic cloves, peeled
Zest of one lemon
1/2 cup packed fresh parsley (stems and all)
1/2 cup packed fresh cilantro (stems and all)
1/4 cup garbanzo bean flour
1 teaspoon ground cumin
1/4 teaspoon ground coriander 

1/4 teaspoon ground cayenne pepper
Heavy pinch of sea salt flakes

Much better texture. Reduce olive oil. Add hummus. Double flour.

Take 4
1 15 ounce can garbanzo beans
1/2 cup plain hummus
1 tablespoon extra virgin olive oil

1 small yellow onion, quartered
2-3 garlic cloves, peeled
Zest of one lemon
1/2 cup packed fresh parsley (stems and all)
1/2 cup packed fresh cilantro (stems and all)
1/2 cup garbanzo bean flour
1 teaspoon ground cumin
1/4 teaspoon ground coriander 

1/4 teaspoon ground cayenne pepper
Heavy pinch of sea salt flakes

Perfecto.

THE FINAL RECIPE

Chocolate-dipped coconut macaroons

CHOCOLATE-DIPPED (AQUAFABA) COCONUT MACAROONS

Take 1
1 cup (210g) toasted coconut almondmilk, reduced to 1/2 cup (115g)
3/4 cup aquafaba, reduced to 1/4 cup
Pinch of cream of tartar
2 cups (168g) unsweetened shredded coconut
1/4 cup (28g) coconut flour
1/4 cup (65g) pure maple syrup
2 teaspoons (8g) pure vanilla extract
1/4 teaspoon (1g) fine sea salt

Whisk dry ingredients; add wet. Bake at 300˚F for 24-25 minutes. Great flavor and texture. Try without aquafaba just for the hell of it.

Take 2 (no aquafaba)
1 1/2 cups (315g) toasted coconut almondmilk, reduced to 3/4 cup (158g)
2 cups (168g) unsweetened shredded coconut
1/4 cup (28g) coconut flour
1/4 cup (65g) pure maple syrup
2 teaspoons (8g) pure vanilla extract
1/4 teaspoon (1g) fine sea salt

Bake at 300˚F for 24-25 minutes. Bake 5-10 minutes longer. Crumbly. Aquafaba needs to stay. Add a binder.

Take 3
1 cup (210g) toasted coconut almondmilk, reduced to 1/2 cup (115g)
3/4 cup (170g) aquafaba, reduced to 1/4 cup
Pinch of cream of tartar
2 cups (168g) unsweetened shredded coconut
1/4 cup (28g) coconut flour
1 tablespoon (10g) potato starch
1/4 cup (65g) pure maple syrup
2 teaspoons (8g) pure vanilla extract
1/4 teaspoon (1g) fine sea salt

Didn’t whip aquafaba. Macaroons were way too dense. WHIP THAT AQUAFABA. Increase salt.

Take 4
1 cup (210g) toasted coconut almondmilk, reduced to 1/2 cup (115g)
3/4 cup (170g) aquafaba, reduced to 1/4 cup
Pinch of cream of tartar
2 cups (168g) unsweetened shredded coconut
1/4 cup (28g) coconut flour
1 tablespoon (10g) potato starch
1/4 cup (65g) pure maple syrup
2 teaspoons (8g) pure vanilla extract
1/2 teaspoon (2g) fine sea salt

Whipped aquafaba into meringue and folded into batter. Still a bit crumbly; increase binder and mix dry + wet ingredients before adding the flaked coconut/folding in the aquafaba.

Take 5 (no aquafaba)
1 1/2 cups (315g) toasted coconut almondmilk, reduced to 3/4 cup (160g)
2 cups (168g) unsweetened shredded coconut
1/4 cup (28g) coconut flour
2 tablespoon (20g) potato starch
1/4 cup (65g) pure maple syrup
2 teaspoons (8g) pure vanilla extract
1/2 teaspoon (2g) fine sea salt

Much better texture and overall consistency once cooled. Still prefer the aquafaba variety.

Take 6 (no aquafaba)
3/4 cup full fat coconut milk
1/4 cup (65g) pure maple syrup

2 cups (168g) unsweetened shredded coconut
1/4 cup (28g) coconut flour
2 tablespoons (20g) potato starch
2 teaspoons (8g) pure vanilla extract
1/2 teaspoon (2g) fine sea salt

Simmered coconut milk and maple syrup together on low for 10 minutes. Bake at 300˚F for 30-35 minutes. Good but not as good as the toasted coconut milk variety.

Take 7
1 cup (210g) toasted coconut almondmilk, reduced to 1/2 cup (115g)
3/4 cup (170g) aquafaba, reduced to 1/4 cup (55-60g)
Pinch of cream of tartar
1/4 cup (28g) coconut flour
2 tablespoons (20g) potato starch
1/2 teaspoon (2g) fine sea salt
1/4 cup (65g) pure maple syrup
2 teaspoons (8g) pure vanilla extract
2 cups (168g) unsweetened shredded coconut

Sift coconut flour, potato starch, and salt. Add liquid ingredients then mix in shredded coconut. Whip the aquafaba into meringue and fold into batter. Bake at 300˚F for 30-35 minutes. Not much difference between 1 & 2 tablespoons of potato starch but.. SEVENTH TIME’S A MOTHERFUCKIN’ CHARM.

THE FINAL RECIPE

One bowl peanut butter cookies

ONE BOWL PEANUT BUTTER COOKIES

Take 1
3 tablespoons (36g) unrefined coconut oil
1/4 cup (55g) Califia Farms unsweetened almondmilk
3/4 cup (170g) light brown sugar
1 cup (220g) creamy peanut butter
2 teaspoons (12g) pure vanilla extract
1/4 teaspoon (1g) baking soda
1/2 teaspoon (3g) fine sea salt
1 cup (140g) white spelt flour

Something is off. Peanut butter? Spelt flour? Try again with unbleached flour (1/4 cup less). Bake at 350˚F for 12 minutes.

Take 2
3 tablespoons (36g) unrefined coconut oil
1/4 cup (55g) Califia Farms unsweetened almondmilk
3/4 cup (170g) light brown sugar
1 cup (220g) creamy peanut butter
2 teaspoons (12g) pure vanilla extract
1/4 teaspoon (1g) baking soda
1/2 teaspoon (3g) fine sea salt
3/4 cup (105g) unbleached flour

Dough is crumbly. Using wrong peanut butter. Switch to homemade. Increase flour (probably to 1 1/4 cups). Bake at 350˚F for 12ish minutes.

Take 3
3 tablespoons (36g) unrefined coconut oil
1/4 cup (55g) Califia Farms unsweetened almondmilk
3/4 cup (170g) light brown sugar
1 cup (220g) homemade smooth + creamy peanut butter
2 teaspoons (12g) pure vanilla extract
1/4 teaspoon (1g) baking soda
1/2 teaspoon (3g) fine sea salt
1 1/4 cups (175g) unbleached flour

HOLY HELL HOMEMADE PB! Consistency of raw dough is great. Can bake dough immediately – straight from scoop – and get poofy cookies (no flattening required). Freezed for 30 minutes to harden. Dough is just barely too soft; decrease oil. 350˚F for 14 minutes. Fantastic texture.

Take 4
2 tablespoons (24g) unrefined coconut oil
1/4 cup (55g) Califia Farms unsweetened almondmilk
3/4 cup (170g) light brown sugar
1 cup (220g) homemade smooth + creamy peanut butter
2 teaspoons (12g) pure vanilla extract
1/4 teaspoon (1g) baking soda
1/2 teaspoon (3g) fine sea salt
1 1/4 cups (175g) unbleached flour

B I N G O

THE FINAL RECIPE

Maple-nut cookie bars

MAPLE-NUT COOKIE BARS

Take 1
1/2 cup (100g) unrefined coconut oil, melted (but not hot)
1/2 cup (140g) pure maple syrup
1/4 cup (55g) unsweetened almondmilk
1/4 teaspoon maple flavor
2 cups (270g) Bob’s Red Mill paleo baking flour

1 1/2 teaspoons (6g) baking powder

1/2 teaspoon (2g) fine sea salt
1 cup mix-ins, divided

Light and crumbly. Halve milk or omit for super dense bars. Add vanilla. Increase maple flavor. 350˚F for 32 minutes (edges were super crisp). Mix-ins: rolled oats, coconut flakes, roasted peanuts, and cacao nibs.

*To prevent coconut flakes from burning, cut paper extra long so it protects it from the heat/browning.

Take 2
1/2 cup (100g) unrefined coconut oil, melted (but not hot)
1/2 cup (140g) pure maple syrup
2 tablespoons (28g) unsweetened almondmilk
1/2 teaspoon (3g) maple flavor
2 teaspoons (6g) pure vanilla extract
2 cups (270g) Bob’s Red Mill paleo baking flour

1 1/2 teaspoons (6g) baking powder

1/2 teaspoon (2g) fine sea salt
1 cup mix-ins, divided (below)

A bit more dense. Great flavor. Could probably get away with ditching the milk. Try increasing maple syrup for a sweeter version (omit milk if doing so). Mix-ins: rolled oats, coconut flakes, roasted peanuts, dark chocolate, and cacao nibs. Bake at 350˚F for 28 minutes (just barely underbaked).

Take 3
1/2 cup (100g) unrefined coconut oil, melted (but not hot)
1/2 cup + 2 tablespoons (170g) pure maple syrup
1/2 teaspoon (3g) maple flavor
2 teaspoons (6g) pure vanilla extract
2 cups (270g) Bob’s Red Mill paleo baking flour

1 1/2 teaspoons (6g) baking powder

1/2 teaspoon (2g) fine sea salt
1 cup mix-ins, divided (below)

Too sweet for me. Not for Thom. Consistency didn’t changed much. Bake at 350˚F for 30 minutes.

Take 4
1/2 cup (100g) unrefined coconut oil, melted (but not hot)
1/2 cup (140g) pure maple syrup
2 tablespoons (28g) unsweetened almondmilk
1/2 teaspoon (3g) maple flavor
2 teaspoons (6g) pure vanilla extract
2 cups (270g) Bob’s Red Mill paleo baking flour

1 1/2 teaspoons (6g) baking powder

1/2 teaspoon (2g) fine sea salt
1 cup mix-ins, divided (below)

Bake at 350˚F for 30 minutes. WINNER WINNER CHICKEN DINNER.

THE FINAL RECIPE

Coconut oil biscuits

COCONUT OIL BISCUITS

Take 1
2 cups (242g) whole wheat flour

1 teaspoon fine sea salt
1/4 teaspoon (1g) baking soda
2 teaspoons (8g) baking powder
3 tablespoons coconut oil, melted (but not hot)
3/4 (175g) almond buttermilk
Fresh ground pepper, to taste

Chilled ingredients. Not enough rise; too dense. Shaggy. Increase coconut oil to 1/4 cup (50g), powder to 1 tablespoon (12g), buttermilk to 1 cup (225g). Use all-purpose unbleached flour. 425˚F for 20 minutes.

Take 2
2 cups (242g) all-purpose unbleached flour
1 teaspoon fine sea salt
1/4 teaspoon (1g) baking soda
1 tablespoon (12g) baking powder
1/4 cup (50g) coconut oil, melted (but not hot)
1 cup (225g) almond buttermilk
Fresh ground pepper, to taste

Chilled ingredients. Too much baking powder; ditch the baking soda. Increase fat and use add starch (which will help to absorb the oil more evenly). Flour weight measurement is off. Same goes for the buttermilk. 425˚F for 17-18 minutes (too long ).

Take 3
2 cups (280g) all-purpose unbleached flour
1 tablespoon (10g) potato starc
1 teaspoon (6g) fine sea salt
2 teaspoons (8g) baking powder
6 tablespoons (65g) coconut oil, melted (but not hot)
1 cup (215g) almond buttermilk
Fresh ground pepper, to taste

No chill. Soft dough, required a considerable amount of flour (~1/4 cup) to roll out. Used the letter folding technique for layered biscuits. Increase flour to 2 1/4 cups (315g). 425˚F for 14-15 minutes.

Take 4
2 1/4 cups (315g) all-purpose unbleached flour
1 tablespoon (10g) potato starch
1 teaspoon (6g) fine sea salt
2 teaspoons (8g) baking powder
6 tablespoons (65g) coconut oil, melted (but not hot)
1 cup (215g) almond buttermilk
Fresh ground pepper, to taste

Made two batches baked at 400˚F (for 18 minutes) and 425˚F (for 14 minutes). The latter temperature resulted in biscuits with more rise.

THE FINAL RECIPE

How to make chocolate pudding

DOUBLE CHOCOLATE PUDDING

Take 1
1/2 cup Califia Farms better half

1/2 cup Califia Farms unsweetened almondmilk
1/4 cup pure maple syrup
2 tablespoons unrefined coconut oil
2 tablespoons cacao powder 

1 bar good quality dark chocolate
Pinch of fine sea salt

Too runny. Decrease almondmilk to 1/4 cup for a dense mousse-like texture.

Take 2
1/2 cup Califia Farms better half
1/4 cup Califia Farms unsweetened almondmilk
1/4 cup pure maple syrup
3 tablespoons unrefined coconut oil
2 tablespoons cacao powder

1 bar good quality dark chocolate
Pinch of fine sea salt

Needs a stabilizer; coconut oil is not sufficient. Swap measurements for better half/almondmilk.

Spent the next three days trying to think of a suitable stabilizer. It wasn’t until I was sorting through our collection of assorted jams that I thought PECTIN! Would it work in pudding? Google “pectin pudding recipe” – *nothing*. But pectin reacts with sugar OR calcium, in a slightly acidic environment. There is calcium in almondmilk. And chocolate is on the acidic side. THIS HAS TO WORK.

Take 3
1/4 cup Califia Farms better half
1/2 cup Califia Farms unsweetened almondmilk
2 tablespoons pure maple syrup
2 tablespoons unrefined coconut oil
2 tablespoons cacao powder
1/4 teaspoon pectin

1 bar good quality dark chocolate
Pinch of fine sea salt

HOLY SHIT HOLY SHIT HOLY SHIT. It worked. A little rich (too rich?) but has potential. Awesome consistency. Sweet enough for me, not for Thom. Increase almondmilk, maple syrup, and pectin. Or try increasing the maple syrup (by two tablespoons, minimum).

Take 4
1/4 cup Califia Farms better half
1/2 cup Califia Farms unsweetened almondmilk
1/4 cup pure maple syrup
2 tablespoons unrefined coconut oil
2 tablespoons cacao powder
1/4 teaspoon pectin

1 bar good quality dark chocolate
Pinch of fine sea salt

Something’s not quite right.

Take 5
1/4 cup Califia Farms better half
1 cup Califia Farms unsweetened almondmilk
1/4 cup pure maple syrup
2 tablespoons unrefined coconut oil
2 tablespoons cacao powder
1/2 teaspoon pectin

1 bar good quality dark chocolate
Pinch of fine sea salt

Thom says, “lose the coconut oil.”

Take 6 (alternate title: UGHHHHHH)
1/4 cup Califia Farms better half
1 cup Califia Farms unsweetened almondmilk
1/4 cup pure maple syrup
2 tablespoons cacao powder
1/2 teaspoon pectin

1 bar good quality dark chocolate
Pinch of fine sea salt

Thom was right. The coconut oil was fucking with the consistency. However, this version was too thick and chocolate-y. Increase syrup (barely) and better half. Needs vanilla.

Take 7 (alternate title: THIS BETTER FUCKING WORK)
1/2 cup Califia Farms better half
1 cup Califia Farms unsweetened almondmilk
1/3 cup pure maple syrup

1 bar good quality dark chocolate
2 tablespoons cacao powder
1/2 teaspoon pectin 

Pinch of fine sea salt
Pinch of vanilla powder

BINGO.

THE FINAL RECIPE

Chocolate chunk almond butter blondies

CHOCOLATE CHUNK ALMOND BUTTER BLONDIES

Take 1 (after dozens of unrecorded trials, this was the recipe I landed on)
1/2 cup almond butter
1/4 cup refined coconut oil
3/4 cup brown sugar
1 tablespoon potato starch
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup unbleached flour

Turned out perfect.. I think. WHY DIDN’T I MEASURE BY WEIGHT? Remade half a year later, didn’t turn out perfect. Back to the drawing board.

Take 2
1/2 cup (128g) almond butter
2 tablespoons (22g) refined coconut oil
1/4 cup (56g) almond milk
3/4 cup (156g) brown sugar
2 tablespoons (20g) potato starch
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
3/4 cup (105g) unbleached flour

Bake at 350˚F for 25 minutes. Let out an audible UGH while pulling from the oven: edges crawled up the sides of the pan; middle sank. Too gooey. Everyone at International Dinner Club loved them (they were probably just being nice). Remake again, bake at 325˚F for 32 minutes.

Realizations: I think I’m adding the ingredients in the wrong order. And I think I need to be using baking powder in conjunction with the baking soda.

Take 3 (after realizing I was adding the ingredients in the wrong order)
1/2 cup (104g) brown sugar
1 tablespoon (10g) potato starch
1 tablespoon (11g) refined coconut oil
1/2 cup (128g) almond butter
1/4 cup (56g) Califia Farms original almondmilk
1 1/2 teaspoons (6g) pure vanilla extract
1/4 teaspoon (1g) baking soda
1/4 teaspoon (1g) baking powder
1/2 teaspoon (3g) fine sea salt
1/2 cup (70g) unbleached flour

Batter was thick and didnt stick to spatula while spreading in pan. Baked at 350˚F for 25 minutes. Good flavor, really chewy. Not sweet enough. Edges crawled up the sides of the pan (no bueno). Bake again at 325˚F for 34 minutes. Meh. The baking soda is doing this recipe no favors. Be generous with the baking powder. NEXT.

Take 4
3/4 cup (156g) brown sugar
1 tablespoon (10g) potato starch
2 tablespoons (22g) refined coconut oil
1/2 cup (128g) almond butter
6 tablespoons (84g) Califia Farms original almondmilk
1 1/2 teaspoons (6g) pure vanilla extract
1/2 teaspoon (2g) baking powder
1/2 teaspoon (3g) fine sea salt
1 cup (140g) unbleached flour

Batter stuck to spatula while spreading. Almond pieces visible in batter. Fucked this one up. Baked at 350˚F for 28 minutes. (Wrote new recipe while waiting for them to bake.)

*Blondies come out of the oven.*
HOLY SHIT THEY LOOK PERFECT. 
*Let cool for 20 minutes*
Cut into them. Underbaked.

Make again. Bake at 325˚F for 38ish minutes (ish because I forgot to set the timer). Nope. Make again. Bake at 350˚F for 30 minutes. NOPE. Make again. 350˚F for 32 minutes. BINGO.

Preemptive take 5 (that never got tested)
3/4 cup (156g) light brown sugar
1 tablespoon (10g) potato starch
1 tablespoon (11g) refined coconut oil
1/4 cup (56g) Califia Farms original almondmilk

1 1/2 teaspoons (6g) pure vanilla extract

1/2 cup (128g) almond butter
1/4 teaspoon (2g) baking powder
1/2 teaspoon (3g) fine sea salt
3/4 cup (105g) unbleached flour

THE FINAL RECIPE

Recipes

Coconut oil cinnamon rolls

DISCLAIMER: On this page you’ll find a collection of every vegan recipe (and sometimes gluten free and raw, too) that appears on this site. It’s important to keep in mind that, unless specified otherwise, all ingredients are used at room temperature. Ingredients are scooped first, then weighed. I scoop flour by first fluffing it with a fork, scooping with my cup measurement (because nobody has time to be spooning flour into a cup), then leveling with the back of a butterknife.

Though many of my recipes can be replicated at sea level, if you find that a recipe isn’t turning out, decrease the flour by 2 tablespoons per cup, decrease the liquid by 1 tablespoon per cup, and keep in mind that baked goods may take a few minutes longer to bake through. If making one of my cake or quick bread recipes, you may also need to double the leavening agents (baking powder and/or baking soda).


OLC FAVORITES

Almond cake with chocolate-coconut frosting
Almost raw vanilla nut tiramisu (GF)
Baked pumpkin and tofu with kale (GF)
Banana bread French toast
Black bean + tempeh tacos with cashew cheese sauce (GF)
Blueberry muffins with almond crumb topping
Broccoli + sunflower seed ravioli with cashew vodka sauce
Buckwheat waffle with blueberry maple syrup, for one (GF)
Chocolate chip buckwheat waffles, two ways (GF)
Chocolate chunk peanut butter soft serve (GF)
Chocolate glazed toasted coconut doughnuts
Chocolate mousse pie with peanut butter whip + pretzel crust
Coconut oil chocolate chunk cookies
Double chocolate raspberry brownies
Easy no-bake cookies (GF)
Overnight chia pudding (with the works) (GF)
Our boozy Irish wedding cake
Raw fig cheesecake (GF)
Raw raspberry fudge pops + homemade magic shell (GF)
Raw tahini brownie bites (GF)
Salted chocolate truffles (GF)
Spicy peanut stew with butternut squash + chickpeas (GF)
Toasted coconut peanut butter mousse (GF)
Two ingredient chocolate mousse
Vanilla bean + black raspberry-lucuma cake with salted pretzel crumbs

How to make chocolate pudding

HOW TO

Almond milk (GF)
Almondmilk caramel sauce (GF)
Baked tortilla chips (GF)
Big ass salad (GF)
Brown sugar (GF)
Caramel sauce (GF)
Cashew cream GF
Chocolate chunk cookie mix
Chocolate pudding (GF)
Coconut oil pie crust
Coconut whipped cream (GF)
Coconut yogurt (GF)
Date syrup (GF)
Easy caramel sauce (GF)
Gluten free flour blend (GF)
Salted hot fudge sauce (GF)
Peanut butter GF
Pumpkin pie spice (GF)
Two ingredient chocolate mousse (GF)

Almost raw chocolate chunk cashew bites

BARS, BROWNIES, BITES, ETC.

Almost raw chocolate chunk cashew bites (GF)
Bite size brownies

Brownie cakes with chocolate coconut frosting
Chocolate chunk almond butter blondies
Chocolate chunk cookie bars
Chocolate-studded coconut oil brownies (GFO)
Double chocolate raspberry brownies
Pumpkin chocolate chip cookie bars
Raw brownie bites (GF)
Raw citrus cream cakes (GF)
Raw coconut cacao brownies (GF)
Raw tahini brownie bites (GF)
S’mores cups
Speculoos swirl brownies

One-bowl banana nut bread

SWEET BREAD (AND THE OCCASIONAL MUFFIN)

Banana nut bread (GF)
Blueberry muffins with almond crumb topping
Crumble top pumpkin muffins
One-bowl banana nut bread
Pumpkin spice bread
Raw banana nut bread (GF)

Three delicious ways to eat muesli

BREAKFAST

Banana and pearl sugar Belgian waffles
Banana bread French toast
Blueberry-glazed Earl Grey doughnuts
Buckwheat waffle with blueberry maple syrup, for one (GF)
Buttermilk biscuits (GF)
Cherry almond granola (GF)
Cherry jam danishes
Chia pudding, three ways (GF)
Chocolate chip buckwheat waffles, two ways (GF)
Chocolate glazed toasted coconut doughnuts
Cinnamon rolls with maple icing
Clumpy banana + almond butter granola with cacao nibs (GF)
Coconut + chai spiced pancakes with raspberry compote
Coconut oil cinnamon rolls
Coconut scones (GF)
Easiest vegan pancakes
Ginger-turmeric overnight oats (GF)
Lazy lady porridge (GF)
Liège waffles
Maple oat scones (GF)
Muesli + coconut yogurt breakfast bowl (GF)
Oat + cashew butter breakfast cookies (GF)
Overnight chia pudding (with the works) (GF)
Overnight ginger + pumpkin chia pudding (GF)
Overnight pumpkin spice cinnamon roll loaf
Pearl sugar pretzel waffles
Pumpkin overnight oats (GF)
Pumpkin scones
Pumpkin spice cinnamon rolls
Pumpkin spice granola (GF)
Pumpkin spice sticky bread
Pumpkin stuffed crêpes (GF)
Raw pumpkin doughnut holes (GF)
Saffronog french toast (GF)
Single-serving vanilla protein waffle (GF)
Small batch apple cider cinnamon rolls
Small batch cinnamon rolls
Strawberry-rhubarb scones with sweet cream
Sweet potato cinnamon rolls with boozy caramel glaze
Sweet potato waffles with cacao nibs (GF)
Tofu scramble (GF)
Tropical chia seed porridge (GF)
Vanilla bean chia pudding with the works (GF)
Vanilla bean + matcha chia pudding (GF)

Almond cake with chocolate-coconut frosting

CAKES! CUPCAKES!

Almond cake with chocolate-coconut frosting
Almost raw deconstructed cheesecakes (GF)
Almost raw vanilla nut tiramisu (GF)
Brownie cakes with chocolate coconut frosting

Caramel-swirl apple cake
Chocolate bundt cakes with almondmilk caramel sauce
Chocolate drizzled peppermint cupcakes
Chocolate espresso cake
Chocolate punkin ale cupcakes
Chocolate stout cake with whiskey ganache
Chocolate stout cupcakes with Irish whiskey ganache + Irish cream frosting
Double chocolate cake with coconut-pecan filling
Our boozy Irish wedding cake
Pineapple upside-down cake + boozy raspberry mash
Raw chocolate and salted caramel cake
 (GF)
Raw fig cheesecake (GF)
Salted chocolate pretzel ice cream cake
Strawberry almond crumb cake
Strawberry coconut cream cakes
Vanilla bean + black raspberry-lucuma cake with salted pretzel crumbs
Yellow cake with creamy chocolate frosting

Maple-banana sundaes with black + white ice cream

FROZEN TREATS AND PUDDING AND MOUSSE

Almost raw crunchy caramel slice (GF)
Boozy root beer floats
 (GF)
Black + white ice cream (GF)
Cereal milk ice cream
Chocolate chunk coconut ice cream (GF)
Chocolate chunk peanut butter soft serve (GF)
Maple banana sundaes with black + white ice cream (GF)
Peanut butter chocolate chunk ice cream (GF)
Peanut butter cup soft serve (GF)
Pumpkin chocolate chip soft serve (GF)
Pumpkin pie sundaes
Pumpkin spice ice cream (GF)
Raw cacao ice cream (GF)
Raw chocolate pistachio gelato (GF)
Raw raspberry fudge pops + homemade magic shell (GF)
Roasted blueberry frozen yogurt (GF)
Salted double chocolate ice cream (GF)
S’mores ice cream
Toasted coconut peanut butter mousse (GF)
Vanilla bean ice cream (GF)

French chocolate mendiants

SNACK ATTACK

Almond joy bites (GF)
Crunchy dark chocolate peanut butter cups (GF)
Dark chocolate coconut clusters
 (GF)
Dark chocolate covered banana bites (GF)
Dark chocolate crunch bark (GF)
French chocolate mendiants (GF)
Peanut butter + coconut protein bites (GF)
Raw almond coconut cacao nib bites (GF)
Raw brownie bites (GF)
Raw cacao truffles (GF)
Raw lemon goji berry bites (GF)
Raw tahini brownie bites (GF)
Salted chocolate truffles (GF)

Easy no-bake cookies

COOKIES

Almond linzer cookies with cherry preserves
Chocolate chip cookies
Chocolate chunk cookie mix
Chocolate dipped vanilla bean shortbread
Coconut horchata polvorones
Coconut oil chocolate chunk cookies
Coconut oil sugar cookies with naturally colored icing
Dark chocolate coconut oatmeal cookies
Double chocolate almond butter trail cookies (GF)
Double chocolate chip cookies
Easy no-bake cookies (GF)
Easy peanut butter cookies (GF)
Gingerbread folk
Gingersnaps
Lazy girl peanut butter cookies (GF)
Masala chai snickerdoodles
Mini coconut oil gingerbread folk (GFO)
The new easy no-bake cookies (GF)
No-bake almond butter cookies with goji berries (GF)
No-bake maple macaroons (GF)
Oat + cashew butter breakfast cookies (GF)
Peanut butter banana trail cookies (GF)
Peanut butter breakfast cookies (GF)
Peanut butter cookies
Peanut butter cookies with chocolate-peanut topping
Pumpkin chocolate chip cookies
Pumpkin cinnamon roll cookies
Raw almond coconut cacao nib bites (GF)
Raw almond linzer cookies with cherry filling (GF)
Raw cacao macaroons (GF)
Raw cacao nib cookies (GF)
Raw lemon goji berry bites (GF)
Raw pumpkin cacao cookies (GF)
Salted chocolate-pretzel peanut butter cookies
Sugar cookies

The Chilly Irishman

DRINKS (MOSTLY THE BOOZY KIND)

Boozy root beer floats (GF)
The Chilly Irishman (GF)
Hard strawberry rhubarb lemonade (GF)
Maroon machine smoothie (GF)
Strawberry-coconut smoothie (GF)
Strawberry-peanut butter oatshake (GF)

Chocolate mousse pie with peanut butter whip + pretzel crust

GALETTES AND PIES AND TARTS AND STUFF

Almost raw banoffee pie jars (GF)
Almost raw crunchy caramel slice
 (GF)
Apple cinnamon galette

Banana cream tartlets
Banoffee pie
Blackberry pie
Caramel apple crumb pie
Cherry crumb pie
Chocolate hazelnut tartlets (GF)
Chocolate-hazelnut tart with maple ganache (GF)
Chocolate mousse pie with peanut butter whip + pretzel crust
Chocolate oatmeal tartlets (GF)
Chocolate pumpkin tart
Ginger + pumpkin tart with maple-pecan crust
Holiday nog pie with coconut + gingersnap crust
Hot fudge peanut butter pie
Mini pumpkin pies
No bake chocolate-raspberry tart (GF)
No bake orange cream tartlets with mixed berries
Peach cardamom pie with coconut oil crust
Peach galette
Pumpkin cream cheese galette
Pumpkin hand pies
Raw berry tart (GF)
Raw caramel apple pie (GF)
Raw nectarine and cardamom cream tart (GF)
Raw pumpkin pie (GF)
Raw salted caramel banana cream pie jars (GF)
Single serving deep dish apple pie
Two bite blackberry jam pies
Whole grain caramel apple hand pies

How to make salted hot fudge sauce

SAUCES, FROSTING, TOPPINGS, ETC.

Sweet
Aquafaba marshmallow creme (GF)
Almondmilk caramel sauce (GF)
Coconut whipped cream (GF)
Creamy chocolate frosting (GF)
Easy caramel sauce (GF)
Homemade magic shell (GF)
Irish cream frosting (GF)
Maple ganache
(GF)
Salted hot fudge sauce (GF)
Whiskey ganache (GF)

Savory
Cashew cheese sauce (GF)
Cashew vodka sauce (GF)
Hemp seed avocado sauce (GF)
Hemp seed chipotle sauce (GF)
Thai peanut sauce (GF)

Baked falafel bowls

SAVORY EATS

Baked Cajun spiced French fries (GF)
Baked falafel bowls (GF)
Baked fries
 (GF)
Baked pumpkin and tofu with kale (GF)
Black bean + tempeh tacos with cashew cheese sauce (GF)
Broccoli + sunflower seed ravioli with cashew vodka sauce
Brown rice penne with creamy hemp seed avocado sauce (GF)
Deconstructed spring roll bowls (GF)
Chili gumbo
 (GF)
German style pretzels
Pea and sun dried tomato fettuccine (GF)
Quick balsamic pickled beets (GF)
Quinoa crunch salad (GF)
Roasted Brussels sprouts (GF)
Spaghetti with avocado sauce (GF)
Spicy black bean burrito bowls with cashew + hemp seed chipotle sauce (GF)
Spicy peanut stew with butternut squash + chickpeas (GF)
Spicy pumpkin chili (GF)
Sweet cabbage salad (GF)
Thai peanut stir fry with tofu + broccolini (GF)
Toasted quinoa salad with jalapeno lime dressing (GF)
Walnut encrusted tempeh (GF)

TAGS: GLUTEN FREE OPTION | GLUTEN FREE | RAW | VEGAN