Scotcheroos

Ingredients:

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
5 1/2 cups puffed/crisp rice cereal
6 ounces chocolate morsels
6 ounces butterscotch morsels (King David has a vegan brand. If you can't find this, you can use 12 ounces total chocolate morsels)

Directions:

Cook sugar and light corn syrup in a 4 quart saucepan over medium heat until boiling. Remove from heat and stir in peanut butter. Mix in puffed rice cereal. Press mixture into a buttered 9 x 13 inch pan. Let harden. Melt chocolate and butterscotch morsels in a double boiler. Pour over top of the puffed rice mixture. Cut and serve.

Notes:

My brother and I loved this recipe when we were kids. I wanted to make some vegan rice crispy treats and thought of this recipe. Everyone loves it! Credit to my mom.

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Coconut Macaroons

Ingredients:

½ cup aquafaba (this is the liquid that is in a can of beans—I used garbanzo)
½ teaspoon vanilla extract
2 ½ cups unsweetened shredded coconut
¾ cup sugar
Pinch of salt

Directions:

Preheat oven to 325 degrees. With an electric hand mixer on medium, whip the aquafaba until white and foamy, about 2 minutes. Add vanilla extract and stir. Stir in coconut, sugar and salt. Use a tablespoon to measure a mound of cookie dough and squeeze gently to hold the mixture together. Place the mounds on a parchment paper-lined baking sheet. Bake until golden, 15-20 minutes.

Notes:

My husband loves coconut macaroons and missed them once he went vegan. I could tell when he bit into his first cookie that this recipe was exactly what he was looking for. The dough will feel a little crumbly when you are forming the mounds, but it will hold together well when baked.

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Ambrosia

Ingredients:

4 ounces vegan cream cheese
1/2 cup canned crushed pineapple, strained
1/4 cup vegan sour cream
1 cup canned sliced peaches, strained
1/2 cup canned fruit cocktail, strained
1/4 cup canned mandarin oranges, strained
1/4 cup unsweetened coconut milk
maraschino cherries

Directions:

In a large mixing bowl, whip the cream cheese, pineapple and sour cream until smooth. Mix in remaining ingredients.

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