Alisa Cooks – Recipes from the Go Dairy Free kitchen

Announcing Alisa Cooks!

Posted by alisa on October 30, 2010 | 17 Comments

I’ve never been one for build up or creating a buzz, I just get in there and do things. So when I decided on the new name and theme for this blog, I just sort of, well … did it. So to help prevent confusion, I am hereby announcing that One Frugal Foodie is now officially, Alisa Cooks!

Don’t fret, all of your One Frugal Foodie links will still work, I’m not abandoning that website name nor the links (email subscriptions and rss feeds will still work seamlessly!). But, I’ve got to be honest, I was no longer feeling the theme with One Frugal Foodie. I am frugal, but first and foremost, I am a foodie. I wanted the opportunity to offer you more from my kitchen, beyond just the frugal-oriented bits. Plus, it is time for me to de-lurk as an author and as the founder of Go Dairy Free. My work is already out there and now I want to be more accessible (about me section to be updated shortly).

We just did a redesign on the blog a few months ago, so no big new look … for now … just a humble name change and a blogger on a new mission, but still with lots of delicious recipes. I did update the About Me page though. I hope you like the new name!

Just to clarify my circle of sites, and what they have to offer:

1. Go Dairy Free – Website addressing all things dairy-free, news portal, information, reviews, recipes, etc., etc., etc. Established way back in 2005 (yeah, ancient in internet years)
2. Alisa Cooks – Formerly the One Frugal Foodie blog … recipes from my kitchen to yours
3. Dairy-Free & Fit – My second personal blog (just getting warmed up), this one more topic oriented on food, fitness, and health

Stay tuned, more to come soon … in the form of God’s gift to food kind, chocolate and peanut butter.

Pamela’s Sweet Pumpkin Cornbread Muffins

Posted by alisa on October 28, 2010 | 15 Comments

Here we go, my attempt at being seasonal and festive … anything pumpkin counts as Halloween and Thanksiving themed right?

I had held onto to that convenient package of gluten-free, dairy-free cornbread mix for months. Every time I spotted the mix sitting patiently on my shelf, I would head to the internet and google “pamela’s cornbread mix egg-free” and “pamela’s cornbread mix vegan” and every time the results disappointed. I needed to prepare the mix egg-free, in order to share the results with my husband, and I guess I was hoping to find a tried and tested egg-free method for using this particular mix. I was afraid to “waste” it on a potential failed trial.

But finally I said enough is enough. My job is to create and test recipes, so it was time to shed my fears and just go for it. Plus, I needed something pumpkin!

My biggest concern was not so much in the lift without eggs, but with the binding. When you cut out eggs in a gluten-free blend, the results can be a crumbly mess. With the exception of cookies, I find that the flax egg doesn’t usually cut it in gluten-free circumstances. But suddenly it came to me. Why not go with the gluten-free flow? Use what the gluten-free bakers use for added “glue” in the flour blend … xanthan gum. The mix already has some xanthan gum, but I added more in just the perfect amount to mimic the added cohesiveness that the eggs would provide.

I live at high altitude (6000+ feet); the lower oxygen here allows baked goods to rise more easily (too easily sometimes), so the pumpkin provided enough “lift” for my muffins without any added leavener, but I have included optional baking powder in the recipe for sea level.

So how did they turn out? The texture was spot on, not a crumble in sight.

They weren’t light and fluffy like a cakey cornbread, but rather rich and flavorful. I loved the taste, which was definitely sweet enough to eat plain or indulge with a pat of Earth Balance. And the occasional drizzle of honey (or agave) never hurts either, right?

Pamela’s Sweet Pumpkin Cornbread Muffins

I have included several optional ways of making these muffins (less sweet, sans pumpkin, etc.) including an additional suggestion for experimenting should you prefer a cake-style cornbread!

This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Soy-Free, Wheat-Free, and optionally Refined Sugar-Free. Note that Pamela’s mixes are made on equipment that also processes tree nuts, soy, eggs, and milk. Contact them directly to learn about their processes if potential cross-contamination with a food allergen is a concern for you.

• 1 Bag Pamela’s Cornbread & Muffin Mix
• 1 Teaspoon Pumpkin Pie Spice or Cinnamon
• 1/4 Teaspoon Xanthan Gum
• 1/2 Cup Packed Brown Sugar (see below for unrefined sweetener option)
• 1/3 Cup Oil (I used coconut oil)
• 1/2 Cup Pumpkin Puree
• 1 Cup Vanilla Milk Alternative (I used Hemp Bliss)
• Optional: Add 1/4 to 1/2 Teaspoon Baking Powder for lower altitudes (below 3000 feet) or for a cakier result

Preheat your oven to 375ºF. I use silicone baking cups, which actually work better without greasing, but if needed, lightly grease the muffin tins.

Combine the mix, spice, and xanthan gum in a large bowl and stir to combine. If using additional baking powder, stir it in too. Add the sugar, oil, pumpkin, and milk alternative, and stir to combine. Pour the batter evenly into the prepared muffin tins and bake for 17 to 20 minutes. Allow them to cool for a few minutes in the tins on wire racks, then remove the muffins to a wire rack. Devour hot or let them cool completely before storing in an airtight container.

Bigger Muffins? These do make somewhat petite muffins (I had no problem eating two in one sitting). For more generously sized muffins, pour into 8 to 10 muffin tins and increase the baking time accordingly (probably more like 22 to 25 minutes – or until a toothpick comes out clean, and a nice firm crust has formed on top of the muffins).

Less Sweet? Sub 1/3 cup honey or agave nectar for the sugar and use either unsweetened milk alternative or water for the liquid.

Plain Egg-Free Cornbread? Omit the pumpkin spice, swap the brown sugar for white sugar or the “less sweet” option above, use unsweetened applesauce in place of the pumpkin puree, and use unsweetened milk alternative or water for the liquid. You could use banana in place of the pumpkin, which would probably be tasty, but it would affect the flavor more than applesauce.

Feel Like Experimenting? For a lighter, cakier muffin, I might swap the milk alternative for water (and possibly increase the amount by a tablespoon or so if the batter looks to thick) and add just a touch of baking powder.

Makes 12 corny muffins

Blog Event:

• I submitted this post to Slightly Indulgent Tuesdays at Simply Sugar & Gluten-Free.
• I submitted this recipe to A Gluten-Free Holiday – Healthy Favorites at Gluten-Free Easily.

Spicy Shrimp and Avocado Hand Rolls

Posted by alisa on October 24, 2010 | 21 Comments

I have decided to jump into this month’s Go Ahead Honey It’s Gluten-Free event because one of my favorite GF people, Diane of The W.H.O.L.E. Gang is hosting it. Now that I know how fun and goofy Diane is, it came as no surprise that she picked “Scared Silly” for the October theme. According to Diane, “These would be recipes using foods you were once  scared to eat but then after you tried them realized it was silly to be scared of them.”

I know what some of you are thinking, sushi? Come on, everyone’s scared of sushi at first. But, my friends, sushi isn’t my scared silly theme. Actually, I leapt at my first opportunity to go out for sushi. I remember it well in fact. Back in the mid-90′s there were three of us in the finance department for a tech company. Myself, my boss, who is Filipino, and a colleague, who is Chinese. Those two ladies were always eager to take me for every kind of Asian food … they could just hand me things and say “try this” and I would. I pretty much liked all of the cuisines they introduced me to, but sushi, now that was pure love. I love sushi so much in fact, that I make it at home or go out for it at least once a week. Yes, we even make raw sushi at home sometimes too, but don’t worry, the recipe below is fully cooked. See …

But, I digress …  back to that theme. My scared silly food is avocados. It was actually hard for me to come up with a food, because I’ve never really been scared to try any foods (okay, I’ll pass on Uni) … but, there have been foods where my initial experience was so bad, that I was afraid to have it again. Yes, up until about 5 or so years ago, I would run for the hills anytime I saw that slimy green mush … because that is what I knew it as. My mom was a “sandwich lady” delivering sandwiches to businesses when I was a kid. Everyday she would get to bring home selections of whatever was leftover (yes, for years I ate A LOT of sandwiches). One variety was the Turkey, Avocado, and Sprouts. As a lover of turkey and sprouts, I gave it a go, but leftover, day old, mushed in a pita avocado is rather disgusting. Two bites and I never wanted anything to do with avocados again.

I can’t recall the day that my outlook changed, but I am sure it was while I was living in Northern California … I swear the avocado could be considered the “state fruit” (or vegetable, or whatever you want to call it) based on consumption alone. Californians love their avocados, and now I do too. I use every opportunity, both sweet and savory, to sneak avocados in. So not surprisingly, sushi rolls aren’t complete in my book without a thick wedge of ripe, but firm avocado.

Now this is more of an “un-recipe” if you will. I’m still reeling a bit from a couple weeks of travel and playing catch-up, so my time in the kitchen has been more about throwing together “un-recipes” than creating solid, correctly-measured recipes. But next week begins my heads down time … I am going to be working on two new books, so there will be lots of kitchen creations for both the books and online. So stay tuned, I promise some very good things. Well, this is good too …

Spicy Shrimp and Avocado Hand Rolls (Un-Recipe)

• Rice, Brown or White (see rice preparation tips below)
• Shrimp (can sub crab or krab – but check ingredients on imitation crab if you have free-from needs; some brands contain gluten, soy, or even milk (yep, no joke))
• Sriracha Hot Chili Sauce (yes, they have it at regular grocery stores! I have read that the standard “rooster” brand is gluten-free as confirmed by the company, but you can also try this one if you are nervous)
• Mayo, regular or vegan (I use Grapeseed Oil Vegenaise)
• Green Onions, diced (optional, I didn’t have any for the hand rolls made in these pics)
• Nori Sheets (these are your seaweed wraps – most grocery stores have these too, but they are really cheap online – I buy them from Amazon in quantity – bought Roland brand, but there are many)
• Avocado Slices
• Wheat-Free Tamari (for gluten-free) or Soy Sauce

Rice: I love brown rice, but the husband loves white, so I compromise sometimes. To make the best sushi rice, make the rice fresh, and while it is still hot, add in rice vinegar (I use a couple teaspoons per cup of rice) and gently stir the rice for about a minute, it will start to get sticky. See here for an official sushi rice recipe (they often add sugar and salt, but I’m too lazy and also think, why add more salt and sugar? Okay, it is a little bit better done that way, but back to the lazy excuse). Do not try to just reheat leftover rice for this, it will not work. But, you have two options if you want to use leftover rice (which is what I used in these hand rolls). First, add just a wee bit of water to the rice (to dampen), cover, and microwave it for about a minute, just to re-steam it a bit. You can use it as is at this point (it won’t be sticky, but it will be rejuvinated), or do like I do and add a little of the mayo to it to help it stay together.

Shrimp: First, I go tothe fridge and hope that my husband has peeled and deveined the shrimp. Score! He had. I fired it in a pan over medium heat (non-stick pan, so just a wee bit of coconut oil to cook) and cook it for just a few minutes per side (you want it just cooked through and still crisp-tender). Allow the shrimp to cool for a few minutes, dice it, and toss it in a bowl. Add the sriracha and mayo to taste. I literally squirt in the hot sauce, add just enough mayo for the sauciness I want, and taste test, adding more hot sauce if desired. If you have green onions, stir those in now.

Vegan Options: Sub the shrimp with veggies (cucumber, carrots, etc.) or tempeh for a little meatiness.

Hand Rolls: Now, you can make long rolls, but hand rolls are a good quick cheat, especially if your rice isn’t as sticky as you would like it. Cut some nori sheets in half, and lay each one out on the clean counter or cutting board. With wet fingers (I keep a little bowl of water right by), press the rice out onto the left side of the nori sheets (covering only about 1/3 of the sheet – you will only use a couple tablespoons or so of rice per hand roll). Top with 1 avocado slice in a diagonal manner (top of the slice pointing to the top left of the nori sheet). Top with some of the shrimp mixture (if you get overzealous, you may overstuff, so go light at first). It should look somewhat like this:

Now starting with the lower left corner, roll the handroll, pressing firmly to make sure it is all in there. Getting the nori to stick to itself at the end of the roll doesn’t always happen for me. I wet the seaweed a bit to help the cohesiveness, but I’m eating it, not trying to win styling awards, so I’m never a perfectionist.

Serve with tamari or soy sauce … and in my case, a big side of steamed broccoli.

Giveaway Today …

Posted by alisa on October 20, 2010 | 6 Comments

A Tempting Giveaway Today and Tomorrow on My Other Blog and Facebook. Check it out!

Yeah, it includes this …

Tempting Homemade Freezer Waffles with Nutty Maple Syrup

Posted by alisa on October 14, 2010 | 10 Comments

Just in case you didn’t spot my little link on Facebook or Twitter, I’ve become a part of the “Tempt Community” – I was asked to be a regular contributor to the Living Harvest website and blog. They make various types of hemp products under the brand name Tempt – hemp milk, hemp ice cream, hemp protein powder, and hemp oil – all dairy-free of course, but also pretty darn close to allergen-free. Overall, I like their products, so I was game!

Hemp milk is a bit richer than most store-bought rice milks, almond milks, and soymilks, but it also has a slightly distinctive taste. I like to compliment the flavor (it goes well with other nuts and seeds like in the syrup below) or use it in baked goods where it simply adds a very slight flavor and some richness. If you can’t find hemp milk, you can sub your favorite milk alternative as needed.

Anywho, when I asked if I could share the recipes I do for them with y’all here, they gave it two thumbs up. You can view my full post here on Living Harvest, but as promised, the recipe is also printed right here …

 Easy Freezin’ Whole Grain Vegan Blender Waffles

I love these during the winter months since they are hearty, filling, and they freeze very well. Simply pop them in the toaster and server – just like you would with store-bought frozen waffles, but without all of the yucky additives!

Since these waffles are vegan, and a bit lower in gluten than your average waffle, they can stick if your waffle iron isn’t well greased. I use a Misto oil sprayer to give it another spritz between batches.

This recipe is Vegan, Dairy-Free, Egg-Free (but you can use the egg option if you wish), Nut-Free, Soy-Free, and Refined Sugar-Free.

•  1 Cup Oats (I use rolled, but any cut will do since you are blending them)
• 1 Cup Whole Wheat Pastry Flour
• 1 Tablespoon Cornstarch
• 1/4 Teaspoon Salt
• 3/4 Cup Original or Vanilla Hemp Milk, plus additional if needed
• 1/4 Cup Unsweetened Applesauce
• 2 Tablespoons Oil (I use extra-light olive oil)
• 2 Tablespoons Maple Syrup
• 2 Teaspoons Baking Powder

 Combine all ingredients except for the baking powder in your blender and whiz away until relatively smooth. Add the baking powder and give it a quick blend, just to combine. Let that sit for 10 minutes to thicken while you heat up and grease your waffle iron. Prepare waffles according to your waffle iron instructions. If the batter becomes to thick at any time, quickly blend in a little extra hemp milk, 1 tablespoon at a time.

Prefer waffles with eggs? – You can sub the applesauce for 1 large egg if you desire.

Waffle iron note – I usually let the waffles cook for a couple extra minutes after the light clicks on for my waffle iron (a cheapy). In general, if I still see a lot of steam coming out (which is usually still going on when the light clicks “ready”), I assume there is still a bit too much moisture and give them some more time.

Freeze ‘em – Feel free to double this batch (or make two batches if your blender is petite) and freeze the leftover waffles. To do so, simply let them cool completely on a wire rack. Then place them in a zip top freezer bag and pop them in! I use the large freezer bags and stack them 2 high, four in a square, and lay flat on a freezer shelf. To prepare, simply pop in the toaster and enjoy a hearty breakfast on a busy morning!

 Yields 4 servings

 Nutty Syrup

 After watching my husband drench his waffles in maple syrup, I realized he was consuming way too much sugar and not enough protein with his “treat” breakfast. So I created this blend, which still pours nicely, offers more nutrients, is much richer, and fortunately, he likes it even better!

This recipe is Vegan, Dairy-Free, Egg-Free,  Soy-Free, Refined Sugar-Free, and optionally Nut-Free.

•  1/4 Cup Your Favorite Nut or Seed Butter (Peanut, Almond, Cashew, Sunflower, etc.)
• 1/4 Cup Maple Syrup
• 2 to 4 Tablespoons Original or Vanilla Hemp Milk
• 1/4 Teaspoon Cinnamon (optional)
• Pinch Salt (if using unsalted nut butter)

 In a small bowl, or even in your blender, whisk together nut/seed butter, maple syrup, 2 tablespoons of the hemp milk, and the cinnamon and salt, if using. If too thick for your liking, whisk in additional hemp milk until it reaches your desired consistency.

 Yields about 4 servings

Win a Whole Foods Gift Card!

Posted by alisa on October 13, 2010 | 5 Comments

I have a quickie giveaway today over at Go Dairy Free, so hop on over and enter via Facebook and/or Twitter! Here are the details:

“We are having an easy as pie giveaway today on Go Dairy Free … in fact, you can use the prize to buy a holiday pie if you wish!

Enter to win a $10 Whole Foods gift card on our Go Dairy Free Facebook Page. Simply “Like” Go Dairy Free and leave a comment on the giveaway thread letting us know your favorite specialty food splurge.

For a second entry or if you aren’t on Facebook, tweet this giveaway using the following tweet, “Enter to win a Whole Foods Gift Card @godairyfree – www.facebook.com/godairyfree“

We will periodically do giveaways this holiday season via Facebook and Twitter, so join in on the action! Yes, it is that simple! Enter here now.”

Lentil Vegan Burgers or Slider Patties

Posted by alisa on October 7, 2010 | 16 Comments

I need your help! I am a finalist for the Everyday Chef Challenge!! Please click the links below to vote for my recipes (if you like them of course!). It takes just a simple click to vote. Please note, this is a new vote! Even if you voted for me before, the slate is clean for the finalist round … Thank you!!! …

• Vote for my Bakery-Soft Butternut Spinach Rolls
• Vote for my Rich & Hearty Mushroom Soup

Also … Thank you all so, so much for the wonderful happy birthday wishes! I came home from my first trip (which was great!) to discover tons of sweet comments, facebook messages, and emails!! It really made my day. Oh, and if you are on facebook and we aren’t hooked up yet, you can find me here (me) and here (Go Dairy Free). It has been great getting to know more of you through facebook!

And now, back to our regularly scheduled recipe post …

My pantry overfloweth with heavy, space-hogging foods, not something I want when preparing to pack for a move (quick note: the move may now be postponed, but I am still happy to be using up some of that ancient pantry!). Gradually, I have been chipping away at the provisions, making loads of hearty favorites like Split Pea Soup and Mushroom Barley Soup. But what to do with those lentils? Truth be told, I needed a soup break. So I turned to one of my favorite vegan authors, Robin Robertson for some suggestions.

As expected, Robin had a whole arsenal of lentil recipes that went far beyond your traditional lentil soup or lentil curry. I have tagged her recipes for Linguine with Lentils and Roasted Butternut Squash (uses pasta, canned tomatoes, and broth up too!) and Smokey Joe’s, but my first lentil go was her Better Than Bean Burgers from Vegan on the Cheap.

I had to make a few adjustments based on what I had on hand and because my wheat gluten seems to have super-binding power (see below for a gluten-free option also), but overall, I stayed true to the recipe. And I must say, I absolutely loved the texture!

They also had a very good baseline flavor. They were rather mellow in taste, which can be good, but I may jazz them up a bit with added veggies (carrots?) and some more seasonings in the future for a new variation.

As you can see, I like to eat my veggie burgers as the protein on salad, but I am sure these would be quite tasty encased in a bun or pita. Also, I made slider-size patties and had four (half the recipe). That was a wee bit much for me, but I think 3 little slider patties would have been perfect if I had a few more veggies for my salad.

Lentil Vegan Burgers / Slider Patties

As noted, these have a simple, homey flavor. If you like your patties a bit spicy, jazz them up with some taco-style seasonings. Really, this is just an excellent base recipe to work from, so feel free to play around with the flavors!

This recipe is Vegan / Vegetarian, Dairy-Free, Egg-Free, Nut-Free, Soy-Free, Sugar-Free, and optionally Gluten-Free (see below – but they will no longer be vegan or egg-free).

• 1/2 Cup Oats
• 1-1/2 Cups Cooked Lentils (I just scooped them with a measuring cup, but did not pack them down)
• 1 Tablespoon Dried Parsely
• 1/2 Teaspoon Onion Powder
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Pepper
• 1 To 2 Garlic Cloves, Crushed
• 2 Teaspoons Vital Wheat Gluten
• 1 to 2 Tablespoons Olive Oil

Place the oats in a spice grinder and either pulse them for a coarse flour or blend for a fine flour, your choice. I left them a bit coarse.

In a medium-sized bowl, mash the lentils with the parsley, onion powder, salt, pepper, and garlic. Mash them very well – almost to a puree. Finally, mash in the wheat gluten. I found this amount to be perfect, but you can add more wheat gluten for a stronger bind if desired. I would only go up 1/2 to 1 teaspoon at a time though.

Shape the lentils into three to four burgers or eight mini patties. I like the patties because they cook quicker, are easier to handle, and work great atop salads.

Heat the olive oil  in a skillet over medium heat (I used just 1 Tablespoon because I had a good non-stick skillet). Add the patties, cover, and cook 3 minutes per side for the mini patties or 5 minutes per side for the burger sized patties.

Gluten-Free Option: Double the recipe and substitute 1 egg for the wheat gluten (keeping in mind that they will no longer be vegan), and use certified gluten-free oats. If you want a smaller batch, follow this recipe but double the oats and use 1 egg in place of the wheat gluten. The lentil mixture will be wet and a bit loose (it is more cohesive and firm with the wheat gluten), but you should still be able to shape it into patties and they will firm up as they cook. They do come out a bit softer though.

Makes 2 to 4 meal-worthy servings

Coconut Joy for My Birthday

Posted by alisa on October 3, 2010 | 27 Comments

“You say it’s your birthday; it’s my birthday too …” No? Just me. Honestly, I’m okay with that. I’ve never been a center of attention kind of girl, but this is an exciting birthday for me.

I’m in New York City … for the first time ever (can you tell from the way I spell out New York City that I am a total small town west coaster? I keep thinking of those old – Old El Paso commercials – New York City!) … and I’m on my way to meet a wonderful friend in person, for the first time. Yes, lots of firsts going on here.

I have a little secret I’m going to share with you all, because I feel like a little gift giving on my special day. Some of you know the first part, but very few of you know the whole story, so here goes. I am not only an author, I am also a publisher, thanks to the title My Sweet Vegan. You may know the author of My Sweet Vegan as the incredibly talented Hannah from Bittersweet. Over three years ago, Hannah and I became fast friends via the internet, BUT we have never met in person. Not once. Sure, there have been hundreds if not thousands of emails (oh how I miss those emails filled with surprise photos of delectable no goodies), and many phone calls, but living on opposite sides of the country has kept us from meeting face to face. Until today.

Preparing for the excitement of this trip, I decided that today’s post must be one of Hannah’s recipes. Something sweet, something timely, hmmm chocolate candy perhaps?

Hannah’s photo of this homemade vegan candy bar is far more attractive than mine (per standard), but I still wanted to show my version as a tribute.

Oh, and as a double bonus, the beautiful Lori and her mom stopped by my house as I was making these! Lori was actually the first blogger (let alone food blogger) that I have ever met in person (AND she came bearing sweet treats that she made). The firsts just keep on coming this month don’t they? Okay, back to the candy, as a confirmation of the recipe below, both Lori and her mom (and my husband) gave these little bars two thumbs up!

I had to make a slight variation to the recipe (I didn’t want to open a whole can of coconut milk for the small amount needed in this recipe when I was heading out of town!), and added one very small tweek. But, it is still Hannah’s recipe. For her absolute original version, see the front page of Go Dairy Free. I posted the original recipe there today, with Hannah’s photos and all.

Oh, and this recipe is merely a taste of Hannah’s candy talent. You can get her Wicked Treats e-cookbook for just $3! It includes vegan and gluten-free recipes for all of the following: Ghostly Vanilla Fudge, Jelly Bites, Licorice, Peanut Butter Fingers, Rice Crackle Bars, and Tootsie Chews.

Okay, and now for your recipe “gift!” And just in case you were wondering, I am 36 years old today – but I don’t feel a day over 10.

Cashew Joy Candy Bars

Recipe adapted from Hannah Kaminsky, author of My Sweet Vegan and the Sweet Vegan eBook Collection, and blogger at Bittersweet.

“The sad two or three almonds in an Almond Joy confuse me to no end, and while I still think it would be more apt to call it a Coconut Joy, I decided to go with the flow, and make my own version, with cashews instead. Definitely no copycat recipe, but one inspired by the classic, this chocolate bar is a delicious treat in its own right.”

• 1 Cup Cashews
• 2 Tablespoons Milk Alternative (I used Hemp Milk)
• 1/4 Cup Coconut Oil, Melted
• 1/2 Teaspoon Vanilla Extract
• 1 Cup Confectioner’s Sugar, sifted
• Pinch Salt
• 2-2/3 Cups Unsweetened Shredded Coconut
• 12 Ounces Rice Milk Chocolate, Dark Chocolate, or Semi-Sweet Chocolate, Finely Chopped

Heat your oven to 350ºF. Place the cashews on a baking sheet, pop them in the oven and allow them to toast for 3 minutes. Remove, give the nuts a stir, and toast them for another three minutes. Set aside 1/2 cup of whole cashews. Chop or grind the remaining 1/2 cup of cashews. I coarsely ground them in my spice grinder. 

In a medium bowl, whisk together the milk alternative, coconut oil, vanilla, confectioner’s sugar, and salt until smooth, switch over to a spatula, and stir in the shredded coconut and chopped or ground cashews, until fully incorporated and no dry patches in the mixture remain.

Transfer the mix into a lightly greased 8 x 8-inch square pan, and press down and smooth out the top. Place the whole cashews at regular intervals in even lines down the pan, pressing them in gently. Move the pan in the freezer for at least 30 minutes, until chilled and firm.

When you’re ready to enrobe your bars, melt down your chosen chocolate in the microwave, stirring thoroughly at 30 second intervals, until smooth. Set out a silpat or piece of parchment paper, and go retrieve the frozen coconut centers. Slice into bars, and then carefully dip them into the chocolate. A few flakes of coconut may come off, but just fish them out of the pool of chocolate and continue. You may wish to store the pieces in the freezer until the moment that you’re ready to dip them, if them seem particularly fragile.

Tap off the excess chocolate, and place the bars on your silpat or parchment paper, and let cool until set (I popped them in the refrigerator for 30 minutes because I was antsy). Store at room temperature in an air-tight container.

Can make about 4 dozen mini-bars 2 dozen larger bars