Creamy Raw Chocolate Peanut Butter Coconut Oatmeal Bars Vegan

I couldn't wait to try some recipes in the Rawsome Vegan Baking book I bought months ago. I am a big fan of the This Rawsome Vegan Life Blog. I love raw recipes and this one turned out so good! She never disappoints! Major Yum Yum in my book!

This was super easy to make and turned out perfect! It was better the next day after putting it in the freezer ( our freezer didn't make them rock hard, they were still soft but more solid)  They are supposed to be creamy so only keep them in the refrigerator if you want them super soft and creamy.The recipe also called for adding fresh blueberries as an option after it sets but we didn't have any and it's perfect without.

The ingredients are below for what we used.

Ingredients for the Bar

1 Cup Oats-I ended up adding a little more than 1 cup because the mixture was still very wet
1/2 Cup Raw Peanut Butter - We used Trader Joes unblanched Creamy Peanut Butter
1/3 Cup Coconut Oil melted
1/3 Cup Maple Syrup
1/2 Cup Unsweetened Shredded Coconut
1 teaspoon Vanilla Extract

After mixing these all together and putting it into a pan with parchment paper, I let them chill in the refrigerator while I made the super easy yummy chocolate sauce that is from her book also.

Ingredients for the Chocolate Sauce

1/2 Cup Raw Cacao
1/3 Cup Raw Agave Nectar
1/2 Cup Coconut Oil-the recipe calls for 1/2 but I used about 1/3

Just mix up well and pull out the bars and spread on top. I put them back in the refrigerator for 2 hours and then I took them out to cut. They were a little soft but tasted So perfect! I put them in the freezer overnight and we just had one and it was So YUMMY!!!

Ingredients for Bars

Adding 1/2 Cup of Peanut Butter to 1 Cup of Oats

1/3 Cup of  Coconut Oil before melting

Melted Coconut Oil

Adding Coconut Oil to Peanut Butter and Oats

1/3 Cup of Maple Syrup

Add Maple Syrup

1/2 Cup of Shredded Coconut

Adding Coconut to mix

Add 1 tsp of Vanilla Extract

Mix Slowly by hand

Fully Mixed

Up Close YUM YUM

Spread in pan with parchment paper

Ready to chill in the fridge while you make the chocolate sauce

Ingredients for Chocolate Sauce (you can use Maple syrup instead of Agave Nectar to sweeten)

1/2 Cup of Cacao Powder

1/3 cup of Agave Nectar

1/3 Cup of Coconut Oil (I used 1/3 because that's all I had left and it was perfect)

Stir Slowly

Mix well by hand

Yummy!

Spread on top of bars 

Ready to go in the refrigerator for 2 hours

after being in the refrigerator for 2 hours, ready to cut

It was a little warm in my house so they were melting a little, I put in freezer overnight and they were perfect

Have fun and Enjoy!

Vegan Blueberry Oatmeal Bread

We bought a bunch of fresh blueberries when they were on sale for .88 for 8 oz, so today we decided to make some Blueberry Oatmeal Bread. We found the recipe on Betty Crocker's website here and we veganized it.

The bread turned out really good. The recipe and instructions below are changed from the original to include the vegan replacements I added and a few changes.

Ingredients

2/3 cup of Brown Sugar
3/4 cup of Organic Soy Milk (or any vegan milk)
1/2 cup of Coconut Oil (make sure it's melted but not hot because you will be mixing it with the egg replacer)
2 egg replacers - I used Bob Red Mill's Egg Replacer- 2 tablespoons mixed with 6 tablespoons of water
2 1/4 cups of unbleached flour- add 1/2 cup at a time, may use a little less flour next time.
1 cup of Old Fashioned Oats or Quick Cooking
3 teaspoons of Baking Powder
1 Teaspoon Ground Cinnamon
1/4 teaspoon of salt
1 cup of fresh blueberries

Directions

1. Heat over to 350 degrees, Grease bottom of 8-9 inch loaf pan- I greased mine with Earth Balance butter
2. In large bowl, mix brown sugar, soy milk, coconut oil, and egg replacer with spoon. Stir in remaining ingredients except blueberries, beat for 30 seconds. We found it easier to mix with our hands after adding the remaining ingredients. Fold in Blueberries, put into pan, sprinkle top with oats and a little brown sugar.
3. Bake for 45 - 55 minutes until toothpick inserted in center comes out clean. I baked mine for 45 minutes. Cool in pan for 10 minutes then loosen sides of loaf from pan, remove from pan to wire rack or equivalent. Let cool for 2 hours before slicing. Wrap and store up to 4 days or refrigerate up to 10 days according to original website ( 10 days??? this won't last 10 minutes here )

Adding Soy Milk to Brown Sugar

Egg replacer before adding water

To replace 2 eggs, use 2 tablespoons of egg replacer and 6 tablespoons of water, mix well with spoon

Egg Replacer well mixed

Coconut oil melted down - don't put hot oil in mix, let cool a little if hot

Adding oil to mix with egg replacer

Mix well with spoon then a little whisk

in the middle of adding flour, cinnamon, salt, and baking powder- mix well

add 1/2 cup of oats at a time

we found it easier to mix it well with hands towards the end

before blueberries

1 cup of fresh blueberries

Gently add blueberries folding them in

in a well greased pan with Earth Balance Butter

Sprinkle top with Oats and Brown Sugar

Bake on 350 for 45 minutes

let cool for 10 minutes in pan then transfer for metal rack for 2 hours

Ready to cut, Have fun and Enjoy!