81. apricot coconut energy bars.

I’ve had my eye on these apricot coconut energy bars from shutterbean for ages. Finally got around to making them. I was kind of nervous because they were pretty greasy once I put everything all together, but once they firmed up, they were just fine. I was a little short on apricots, but they still are ok.

Thanks for another great recipe tracy!

Here’s what I did:

1/2 cup cashews
1 cup dried apricots
1 cup shredded coconut
1/3 cup rolled oats
2 tablespoons agave syrup
2 tablespoons coconut oil, melted
3 tablespoons flax seeds

Line a 8 inch baking pan with parchment paper, set aside. Place cashews in vitamix and process until nuts are evenly chopped, set aside. Put dried apricots in the food processor and process for 3-4 minutes to finely chop. Add coconut, oats, agave syrup, coconut oil, and flax seed.  Process until mixture comes together. Add the chopped cashews and pulse until well combined.

Put the apricot coconut mixture in the parchment lined baking pan and firmly press into pan. Cover the bars and place in a freezer for one hour. Unmold bars, trim ends and cut into even rectangles. Bars will last up to one month if stored in an air tight container in the fridge.

72. snickerdoodle blondies.


I veganized these snickerdoodle blondies tonight to bring to work tomorrow. Yum. Yum. YUM.
These would be so good warm with some ice cream on top!

Here’s how you do it:

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
2 cups packed brown sugar
1 cup earth balance, room temperature
Egg replacer for 2 eggs
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon
a pinch nutmeg

Directions
1. Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.
2. In large bowl, beat together earth balance and brown sugar for 3-5 minutes. Add in the egg replacer, then the vanilla, and beat until smooth.
3. Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish, so it’s best to spread it out with a greased spatula or your hands). Combine the granulated sugar, cinnamon, and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
4. Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting.