Welcome to the Virtual Vegan Potluck! This is second potluck we’ve been a part of, and we’re excited you’ve stopped by! (to see what we made last year, click here. Feel free to stick around and enjoy some new recipes! And don’t forget to check out other blogs participating in this year’s potluck. (note: to see the blogs before and after us, just click the buttons at the bottom of this post). Happy Virtual Vegan Potluck!
Before I became a vegan, I gravitated towards a baked treat at my local co-op. It was fudge-y, oatmeal-y, chewy, and oh-so-chocolatey. SO good. However, it was laden with milk, eggs and butter. A definite no-go for this gal. However, Nick knew of my sadness over missing this bar, and he set about to find the perfect vegan replacement, and came up with his very own recipe! And we made it gluten free to boot! Why? Well, first of all, why not? Second of all, Lil Sis deserves sweet treats, too!
This is it. THIS is the bar I’d been dreaming of. It’s just like the one I remember – only better! This is not a bar for the faint of heart. It’s rich and chocolatey. And trust me, just because it’s vegan and gluten free, doesn’t mean it’s healthy. BUT! It’s definitely great for every now and again. This would be a great recipe for any kind of gathering. We taste tested them among vegans, celiacs, and omnivores. Everyone was a fan. These were a hit!
Making your own sweetened condensed milk can seem like a bit of a chore, but with a little planning, you can whip these up in no time. These are best served chilled, straight from the fridge.
Vegan Sweetened Condensed Milk:
2 cans pure coconut milk (NOT light)
1/2 cup agave nectar
In a saucepan, combine coconut milk and agave. Warm over medium-high heat until the mixture begins to bubble. Continue to cook over low heat, stirring often, until reduced to half, is slightly golden, and had the consistency of a light syrup. Cool to room temperature before transferring to the refrigerator. Keep refrigerated until ready to use.
1 cup (2 sticks) vegan margarine (we used Earth Balance)
1 1/2 cups lightly packed brown sugar
1/2 cup evaporated cane juice
egg replacer for 2 eggs (we used Ener-G)
2 tsp pure vanilla extract
2 1/4 cups gluten free all-purpose flour (we used Better Batter)
2 cups gluten free quick cook oats
1/2 cup gluten free rolled oats
1 tsp baking soda
1 tsp kosher salt
Preheat oven to 325 and lightly grease a 9×13-inch baking pan. Set aside. In a stand mixer fitted with the paddle attachment, cream together Earth Balance and sugars. Add the egg replacer and vanilla and mix until combined. Add baking soda, kosher salt and combine. Add flour, stirring to mix, and finally add the oats. Press 2/3 of the mixture evenly into the bottom of the prepared pan. (set remaining 1/3 aside for later)
Chocolate fudge filling:
2 cups vegan semi-sweet chocolate chips
14 ounces sweetened condensed milk (recipe above)
1 T Earth Balance Coconut Spread
1/2 tsp kosher salt
1 tsp pure vanilla extract
In a saucepan, melt together the chocolate chips, vegan sweetened condensed milk, coconut spread, salt and vanilla over medium-low heat until creamy. Pour this mixture over prepared dough. Add pieces of remaining dough and put on top of the fudge. Make sure to let some of the fudge peek through. Bake for about 30-40 minutes, or until the topping is golden brown and the fudge is almost set. Cool at room temperature, and then transfer to the refrigerator to cool completely. Store covered in the fridge.
To go to the beginning of the potluck go to VeganBloggersUnite.