Evans - Quick & Easy Vegan No-Bake Desserts Cookbook: Over 75 Delicious recipes for cookies, fudge, bars, and other tasty treats!

SERVINGS :

PREP TIME : 10 min.

TOTAL TIME : 25 min.

• 48 toasted coconut cookie thins
• 1 cup crunchy cookie butter
• 20 oz. vanilla almond bark candy coating

1. Line large baking pan with wax paper. On the bottom side of 24 cookies, spread a teaspoonful of cookie butter. Top each with another cookie (bottom side next to cookie butter) and press down lightly.
2. Place candy coating in large microwave-safe bowl and melt in microwave following directions on package. One cookie sandwich at a time, place in melted candy. Slightly move cookie around to make sure bottom is covered. Carefully spoon candy coating on cookie. Cover completely. Lift out with fork and gently tap fork on side of bowl to remove excess candy. Place on wax paper lined pan. Repeat with all cookies.
3. Place pan in refrigerator for about 15 minutes to set.

SERVINGS:

PREP TIME: 20 min.

TOTAL TIME: 1 hours 30 min

Crust:

• 1 cup whole almonds
• 2 tablespoons coconut oil
• 2 tablespoons coconut nectar syrup
• 1 tablespoon almond butter or peanut butter
• teaspoon cinnamon
• pinch of fine grain sea salt, to taste

Middle layer:

• 2 medium ripe bananas, peeled
• cup coconut oil, softened slightly
• 2 tablespoons almond butter or peanut butter
• 1 teaspoon pure vanilla extract
• pinch of fine grain sea salt, to taste

Chocolate drizzle:

• 3 tablespoons mini dark chocolate chips
• tablespoon coconut oil

1. Line an 8-inch square pan with two pieces of parchment paper, one going each way.
2. Process almonds in a food processor or blender until a fine crumb forms. Add the rest of the crust ingredients and process until mixed. The mixture should stick together when pressed with your fingers. If it does not, add a splash of water and process again for a couple of seconds.
3. Pour crust mix into prepared pan, pressing down firmly and smoothing evenly into pan. Place in freezer and go to next step.
4. Rinse food processor or blender. Add the middle layer ingredients into the processor and process until smooth. Remove crust from the freezer and pour this mix on top. Smooth out. Return to freezer for at least 1-1 hours or until the middle layer firm to the touch.
5. In a small pot, heat the chocolate and coconut oil on low heat. Stir to combine. When half chips have melted, remove the pot from the heat and stir until completely melted.
6. Remove the bars from the freezer. Lift out of the pan and slice into squares. Spread the squares on a plate lined with parchment paper.
7. Drizzle on melted chocolate and return bars to the freezer until the chocolate is firm.
8. Serve. Wrap leftovers and store in the freezer.

SERVINGS:

PREP TIME: 10 min.

TOTAL TIME: 40 min.

• cup slivered almonds
• cup flaked coconut
• 10 pitted dates
• cup cashews
• 1 teaspoon coconut oil

1. Blend almonds and coconut in a food processor. Add dates and pulse until combined. Add cashews and coconut oil, pulsing until mixture is thick and sticks together.
2. Transfer to a sheet of waxed paper. Form into a square and fold sides of waxed paper over the top.
3. Refrigerate at least 30 minutes or until solid.