ChocoBanana Bars

ChocoBanana Bar

I was somewhat hesitant to post this recipe, because the truth is that no one else seems to like these bars as much as I do.  That being said, I absolutely love them, so I thought that it would be worth sharing the recipe for these ChocoBanana Bars in case anybody out there shares my tastes.
The end result is super dense and very rich, with a consistency that is somewhere between ganache and fudge and a brownie.  Maybe countless people have stumbled across this ratio of ingredients before while experimenting with vegan baking and simply moved on, but I’m a definite fan.
The recipe is very easy to throw together.  In the past, I’ve had to slightly adjust the amount of liquid when making the bars while visiting my family (maybe because of the altitude difference), so if the batter seems too stiff you can increase amount the oat milk (or vice versa).  The recipe does not contain any baking powder or baking soda or other leavening agent, so it’s very dense.  The banana in this recipe does not act merely as a binder, but also gives the bars a wonderful banana flavor.  I like to coarsely mash the banana so that there will be some visible banana pieces in the finished bars.  According to my omni sister, the bars tasted just like a chocolate-dipped banana (but, she also thought that the texture of the bars was “strange” and “springy”).  If you like nuts, adding some walnut pieces (pecan pieces would work well too) to the batter would be a good way to break up the density of the bars.  When the bars are done baking, the texture looks like it might be rubbery, but the end result is not rubbery at all.  The bars do tend to stick to the pan, so I usually line my 8×8-inch baking pan with a sheet of tin foil, and then spray the foil with non-stick spray to make it easier to remove the cooked bars.  The bars are great when they’re warm from the oven, at room temperature, or refrigerated, but I liked them even better when they’re frozen.  I really enjoy these rich Chocolate Banana Bars, and if anyone decides to make them, I would love to know what you think of the bars as well!

ChocoBanana Bars

ChocoBanana Bars
Yield: 25 squares

1 ripe banana, mashed
1 1/4 cups unsweetened applesauce
1/4 cup oat milk (or substitute your favorite non-dairy milk)
1 teaspoon vanilla extract
1 cup sugar
1 2/3 cup all-purpose flour
2/3 cup Dutch-processed cocoa powder
1/4 teaspoon salt
1 cup walnut pieces (optional)

Preheat oven to 350°F.

In a large bowl, mix together the wet ingredients. Add the dry ingredients and stir to combine.  Pour mixture into prepared baking pan.

Bake for 35-40 minutes or until a toothpick inserted in the middle of the pan comes out clean.  Remove from the pan, allow to cool, and cut into small squares.


September 25, 2009. Brownies. Leave a comment.

Lemon Poppy Seed Sorbet

Raw Lemon Poppy Seed Sorbet

I got the idea for this sorbet after I bought a whole pineapple that ended up being too sour and unripe to eat as a snack.  I decided to freeze the pineapple in chunks and use it to make a raw sorbet in which its acidity and light yellow color would be a plus instead of a minus!
I can’t give exact measurements for this recipe because the amount of lemon juice and agave nectar you should use will depend on your personal preferences and on the sweetness or tartness of the pineapple you use as a base.  Even without a recipe, this sorbet is incredibly easy to make!

Raw Lemon Poppy Seed Sorbet

All you need to do is process the chunks of frozen pineapple in your food processor until they are chopped into uniformly small pieces, then add some lemon juice (fresh-squeezed is best of course, but you can definitely get by with bottled, or even omit it if you prefer) and a bit of agave nectar.  As mentioned above, it’s best to adjust the ingredient ratios based on the specific characteristics of the pineapple you are using.  Process again until the mixture is smooth, then add enough poppy seeds to make the sorbet attractively speckled, and process one last time to distribute the poppy seeds evenly.  You can serve the sorbet immediately as soft-serve, or allow it to chill in the freezer until it reaches a firmer consistency.  Enjoy!

Raw Lemon Poppy Seed Sorbet

September 15, 2009. Frozen Desserts, Raw. Leave a comment.

Raw Cayenne Brownies

Cayenne Brawnie

This post is a quick revisitation of the Raw Brownies I posted about earlier this year.  I’m still a huge fan of these brawnies, since they are such a delicious and healthy treat!  Since I make them on a fairly frequent basis, I love to try variations of the recipe to keep the brownies interesting.  These Cayenne Brawnies are one of my favorite ways to literally spice things up!
I follow the same recipe as the regular Brawnies, which consists of soaked almonds, Medjool dates, agave nectar, and cacao powder.  The differences are that I use slightly less cacao powder than in the original recipe and add just enough cayenne to make my tongue tingle!  You can add a pinch more cayenne on top of the brawnie if you like things extra spicy, but either way these brawnies are an exciting and tasty treat!

Cayenne Brawnies

September 5, 2009. Brownies, Raw. Leave a comment.