Simple Vegan Treats

Workshop

(Virtual class)

By Pam Jones
Sat 9th May 2020
According to the United Nations, raising animals for food creates more greenhouse gas
emissions than all the transportation (cars, trucks, trains, buses, planes, ships etc) in the
world. An acre of land disappears every eight seconds cleared to grow crops to feed the
animals in factory farms.

All beings want to be happy and free. Going Vegan is the most important thing we can do
to save the animals and our environment.

“ Be the change you wish to see in the world”

~ Mahatma Gandhi
Chocolate Chip cookie
(makes approx. 15)
1 cup almond meal
1 cup oat flour
12 pitted mejool dates
½ cup dark chocolate chips
1 cup raw walnuts
4 tbsp cacao powder
2 tbsp coconut oil
2 tbsp buckwheat groats
pinch of Himalayan salt

-Mix all ingredients in food processor apart from choc chips until it all binds together like
a cookie dough consistency. Now pour in the chips and pulse a few times just to get the
chips mixed in the dough.

-Take a hand full and roll into a ball. Press down with the palm of your hand. To make an
exact even amount for every cookie you can also weigh each handful on the scales before
rolling into a ball.

-They are delicious like this or you can bake them for 6-8 mins on 350f.
Raw Key Lime Pie
7” Spring form pan. Makes 6 slices

CRUST
1 cup raw walnuts
1 cup raw pecans
7 pitted mejool dates
1 cup gluten free oats
1 tbsp buckwheat groats
¼ cup shredded coconut
pinch of Himalayan salt

FILLING
½ medium avocado
1 cup soaked raw cashews
¼ cup lime juice
¼ cup virgin coconut oil
¼ cup maple syrup
5 spinach leaves (for color)
¼ cup water

-For the crust mix the ingredients in a food processor until crumbly. They mixture should
be crumbly but able to hold when taking a handful.

-Take a hand full of crumble and press down firmly into your spring form pan. Keep
repeating until the entire pan is covered including approx. 2” up the sides.

-For the filling, blend all ingredients in a high speed blender until smooth and creamy.
You will need to use the tamper to mix smoothly!
-Pour the filling into the pan and use a spoon to even the surface

-Decorate with some coconut flakes and lime zest

-Set in the fridge for one hour. Take out and serve.
Pecan Snickers Bar
BISCUIT BASE
1 cup almond meal
1 cup pecans + ½ cup for decoration
2 tbsp maple syrup
3 tbsp almond butter
2 tbsp buckwheat groats
pinch of Himalayan salt

CARAMEL
350g pitted mejool dates (approx. 20 dates)
2 tbsp coconut oil
¼ cup coconut milk or any other nut milk
½ cup water
1/8 tsp salt

CHOCOLATE SAUCE
¼ cup cacao powder
¼ cup coconut oil
1tbsp maple syrup

Use an 8x8” square tin pan with loose bottom.

-For the biscuit base, place all ingredients in a large food processor and mix until
crumbly. When taking a handful the mixture should stick together. Take the square tin
and start to press the mixture into the base. You can use the bottom of a jar to help press
down firmly. Place the tin into freezer whilst you make the caramel.
-Blend all the caramel ingredients together in a high-speed blender until smooth and
creamy. You may need to use the tamper to help mix thoroughly. Take out the tin from
the freezer and spoon the caramel mixture on top of the biscuit layer, spreading an even
layer. Place into freezer again for 10 min or so.

-Take a large jar and place onto counter top. Remove the base from the rest of the tin by
carefully placing onto the jar to slide out. Cut into even rectangles and place some pecans
on top. Place these onto a cooling rack with parchment paper underneath.

-Make the chocolate sauce by hand mixing together melted coconut oil cacao powder and
maple syrup in a bowl. Carefully drizzle the chocolate over the bars. Place into freezer
for 5 min for chocolate to set.
Raspberry Frangipane
(8” Spring form pan or 6 mini tart pans)

CRUST
1 cup blanched almond flour
2 cups rice flour or gluten free flour
¼ cup coconut sugar
1/3 cup coconut oil
4 tbsp water
½ tsp salt

FILLING
¼ cup jam of your choice
2 cups blanched almond flour
1/3 cup coconut oil (melted)
1/3 cup maple syrup
1 tbsp almond extract
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
1 tsp vinegar
¼ cup plant milk
handful of raspberries for decoration
-Preheat oven to 400f

-In a large mixing bowl, mix together the flours, sugar and salt. Add the coconut oil and
water. Combine thoroughly to make a dough.

-Roll out in between two sheets of parchment paper until it is large enough to cover the
spring form pan. Should be about 3mm thick. Carefully line the pan with the pastry and
make sure all edges are neatly tucked in. Cut off excess edges. Chill in fridge/freezer
whilst making the filling.

-In another mixing bowl, whisk by hand the almond flour, coconut oil, maple syrup,
baking powder, baking soda, plant milk, vinegar, almond & vanilla extracts until it is like
a thick paste texture.

-Take out the chilled pastry and bake for 15 min at 400f. Take out and place on cooling
rack for 5-10 min before filling.

-Use a spoon to spread an even layer of jam in the base of the crust. Carefully pour the
frangipane mixture on top, spreading an even layer. Avoid filling it to the brim. Gently
place the raspberries into he mixture making sure that they don’t touch the rim of the
crust. Bake for another 20-25 min until the middle is nicely browned.
Halva
2 cups white sesame seeds
2 tbsp almond butter
2 tbsp maple syrup (or to desired sweetness)
pinch of salt
1 vanilla pod or few drops vanilla essence

-Use a coffee/spice grinder to grind sesame seeds.

-Place the mixture into food processor together with the rest of the ingredients and
process until it forms together.

-Line a small square container with cling wrap and start to press the mixture into the
mold.

-Place in refrigerator for 1 hour to set. Take out and slice into blocks
Crunchy Hazelnut & Chocolate balls
FILLING
12 pitted mejool dates
2 ½ cups roasted hazelnuts (save ½ cup for rolling at the end)
½ cup almond butter
3 tbsp cacao powder
4 tbsp buckwheat groats
2 tbsp maple syrup
Pinch of himalayan salt

-Mix all ingredients in a food processor until crumbly. When you take a handful, the
mixture should stick together.

-Use a tablespoon or mini ice cream scoop to make tablespoon-sized balls. Roll
into balls between your hands

CHOCOLATE SAUCE FOR ROLLING

3 tbsp cacao powder
3 tbsp melted coconut oil
1 tbsp maple syrup

-Make sure the coconut oil is in liquid form. Mix all ingredients with a spoon in a small
bowl and start to dip each ball into the chocolate sauce.
-Put ½ cup of hazelnuts in a food processor and pulse a few times to break them down
but not into a powder. Spread onto a sheet of parchment paper and start to roll each
truffle on to the crushed hazelnuts.