No-Bake Cashew Dream Bars (Vegan, Dairy-Free, Soy-Free)

These bars are smooth and sweet with a hint of vanilla and lemon.  And, the date-sweetened pecan crust adds just the right amount of crunch.  Dreamy, am I right?  

Besides the ingredients, you'll need a food processor/blender, 5X8 dish, and a freezer.  No baking required!  The hardest part about this recipe is digging in too early -- and there's nothing wrong with that. ;)  But, as with many things, patience yields the best result.

Ingredients:

For the crust:
4 pitted dates
3/4 cup pecan halves
1 tablespoon coconut oil
1/8 teaspoon salt
2 teaspoons agave syrup (sub maple syrup)

Remaining ingredients:
2 cups raw cashews, soaked overnight
1/2 cup water (sub coconut milk for extra creaminess)
1/3 cup agave syrup (sub maple syrup)
1/3 cup coconut oil, melted into liquid form
 --Note: do not sub any other type of oil as this is what keeps the bars solid
1/4 cup lemon juice
2 teaspoons vanilla extract
1 teaspoon lemon zest *optional*

Instructions:

Following these instructions exactly will provide the best results.

1. Prepare the crust: In a food processor/blender, blend the dates until they are broken down into small pieces.  Add in the pecan halves, coconut oil, salt and agave syrup and process until the mixture is sticky (about 30 seconds).
2. In a 5x8 dish, lined with parchment paper, press the pecan-date crust mixture evenly into the bottom of the lined dish.  Note: you could probably pull off no parchment paper, but parchment paper helps keep the crust together upon removal from the dish. 
3. Place the dish/crust into the freezer to set while working on the next steps.
4. Rinse and drain the soaked cashews.
5. In a food processor/blender, blend the soaked cashews, water, agave syrup, coconut oil, lemon juice, vanilla extract, and optional lemon zest for 3 to 5 minutes and until the mixture is smooth.
6. Pour the creamy cashew mixture onto the crust and evenly spread throughout with a spatula.  Gently tap the dish against a counter or hard surface for an even smoother top.
7.  Freeze the bars for 4-5 hours.
8.  When you are ready to eat the bars, cut the bars into squares immediately after removing the bars from the freezer.
9.  Remove the number of bars you plan to serve from the dish to a serving dish and allow them to rest at room temperature for 20 minutes (unless you're into the ice cream thing).  If you aren't serving all of the bars, place the extra bars in an airtight container (to avoid freezer burn) and refreeze for up to a few weeks.
10.  Serve with your favorite fruits and enjoy!  If you have leftover thawed bars, refrigerate the bars in an airtight container for up to 5 days.

#halahbakes

Apricot Orange Crumb Bars - Mabrousheh (Vegan)

If you need a fast and quick dessert recipe for a special occasion or holiday (like, Eid!), this recipe is it!  Nothing can go wrong with a beautiful crumb top, apricot jam, orange zest, and a lightly sweet pastry dough.  Go for it, my friends!  

Ingredients:

1/4 cup granulated sugar
1/2 cup coconut oil, melted
1/2 teaspoon vanilla
2 teaspoons orange zest
1 "Flax Egg"

• 1 tablespoons flax seed meal
• 3 tablespoons water

1 and 1/2 cups all purpose flour
2 teaspoons baking powder
1 cup apricot jam (normal or sugar-free)
Powdered sugar for sprinkling on top

Instructions:

Following these instructions exactly will provide the best results.

1. In a bowl, prepare your flax egg by combining the flax seed meal with water.  Let sit for five minutes.
2. In a mixing bowl, mix the sugar, coconut oil, vanilla, orange zest, and flax egg.  The mixture should be well beaten.
3. Add the flour  and baking powder and mix with your hands or a spatula until a thick dough forms.
4. Roll 1/3 of the dough into a ball, wrap in saran wrap, and freeze for 10 minutes.
5. On a greased 8x8 pan or an 8x8 pan with parchment paper, spread the remaining 2/3 of the dough evenly throughout the pan.  Make sure the dough is spread into a smooth and thin layer.  
6. Spread the apricot jam evenly over the thin layer of dough in the pan.  Make sure that the jam does not touch the sides of the pan.
7. Remove the reserved 1/3 of the dough from the freezer.  Evenly grate the dough over the top of the apricot jam so that you get a streusel-like look.
8. Bake in the oven for 35 minutes at 350 degrees.  For the last 5 of those 35 minutes, use the broil function of your oven to ensure that you get a slightly golden crumble on top  (watch the bars carefully so that they don't burn!).  
9. Remove the bars from the oven and let cool for at least 10 minutes.  Sprinkle powdered sugar on top of the bars and cut into squares.
10.  Enjoy!  If you have any leftovers, store in an airtight container in the fridge for up to 5 days.

#halahbakes

Fudge Stuffed Cookie Bars

Okay. So this recipe is not healthy in any way, but it is so darn delicious, it must be posted! These soft, fudgy, and gooey bars will rock your world. Seriously. Bake these for your friends and family this winter, dunk them in milk, and let me know your thoughts! Special thanks to Back for Seconds for the inspiration behind this epic recipe.

Ingredients:

For the cookie:
1 cup (2 sticks) of softened unsalted butter
2/3 cups brown sugar
2/3 cups granulated sugar
2 eggs
1 and 1/2 teaspoons vanilla
1/2 teaspoon salt
1 and 1/2 teaspoons baking soda
2 and 1/3 cups all purpose flour
1 cup chocolate chips

For the fudge filling:
1 14 oz can of condensed milk
2 cups chocolate chips

Instructions:

Following these instructions exactly will provide the best results.

1. With a hand mixer, cream together the butter and sugars in a large bowl until they are light and creamy.
2. Mix in the eggs, vanilla, salt, and baking soda until thoroughly mixed.
3. Sift the flour and stir until combined.
4. Stir in the chocolate chips.
5. In a greased 9x13 pan (or in a pan with parchment paper), press 1/2 of the dough into the bottom of the pan. Set the other half of the dough aside.
6. Melt the condensed milk and chocolate in the microwave for 30 seconds at a time until melted and smooth. Mix after each 30 second interval.
7. Pour the warm fudge over the cookie dough in the 9x13 pan. Make sure the fudge is evenly spread.
8. Take the remaining 1/2 of the cookie dough and gently and evenly spread the cookie dough over the fudge. This is easiest with your hands and a spatula / butter knife. You are done when you can no longer seen any of the fudge filling.
9. Bake for 25 minutes or until golden brown at 350 degrees.
10. Cool the cookie bars on the counter and then chill the bars for at least 2 hours in a refrigerator before cutting into squares.
11. Enjoy! Store any leftovers in an air-tight container in the fridge.

#halahbakes