Vegan Magic Cookie Bars
Why I Love This Recipe
Note: I don't recommend this tofu mixture in every recipe containing sweetened condensed milk, but it does work in this one. The cornstarch helps it thicken as it cooks, so definitely don't try it in recipes that are not cooked. Try this instead.
I really didn't want to know the nutritional profile on these, but I made myself look. One bar (1/16th of recipe) contains 160 Calories (kcal); 9g Total Fat; (51% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 71mg Sodium; trace Fiber.
I suppose that's not too horrible if you can keep yourself from eating more than one (in my dreams!) Still, I'll be reserving these for special occasions. I'm definitely bringing some to my parents' house for Christmas!
Oh, if you're wondering, the nutritional profile of the non-vegan version is almost identical to this one except it has 2 mg. of cholesterol. So please don't think this recipe is healthy just because it's vegan!
In my next post I will atone by making something super-healthy. I'm thinking winter squash, greens, and beans. Yum!
Ingredients You'll Need
1/3 cup extra-firm silken tofu
1/3 cup vanilla soymilk
1/3 cup unbleached sugar
1 tablespoon cornstarch
1/4 cup Earth Balance Margarine
3/4 cup graham cracker crumbs (check package ingredients carefully--most aren't vegan)
1/2 cup chopped walnuts or pecans
2/3 cup flaked coconut
3/4 cup vegan semi-sweet chocolate chips
Directions
Preheat the oven to 350F and spray a glass 8x8-inch baking dish with non-stick spray. In a blender, puree the tofu, soymilk, cornstarch, and sugar until completely smooth.
Put the margarine into a bowl and melt it in the microwave (or do this on the stove and pour into a bowl). Add the graham cracker crumbs and mix until well-moistened. Pour them into the prepared baking dish and press evenly to cover the bottom of the pan.
Pour the tofu mixture over the crust. Sprinkle with the nuts, cocount, and chocolate chips, and press it all into the dish firmly with a fork.
Bake for about 30 minutes, until lightly browned. Cool completely before cutting into about 16 bars. Devour!
I really didn't want to know the nutritional profile on these, but I made myself look. One bar (1/16th of recipe) contains 160 Calories (kcal); 9g Total Fat; (51% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 71mg Sodium; trace Fiber.
I suppose that's not too horrible if you can keep yourself from eating more than one (in my dreams!) Still, I'll be reserving these for special occasions. I'm definitely bringing some to my parents' house for Christmas!
Some ideas for future testing:
* Leaving out margarine and making them with this oatmeal crust instead.
* Carob chips?
* Agave nectar instead of sugar
Oh, if you're wondering, the nutritional profile of the non-vegan version is almost identical to this one except it has 2 mg. of cholesterol. So please don't think this recipe is healthy just because it's vegan!
In my next post I will atone by making something super-healthy. I'm thinking winter squash, greens, and beans. Yum!
(taken from blog.fatfreevegan.com)
