Being Vegan often means having to prepare your own food. In bigger cities maybe there are a lot of eating out options, but where I am there are only a few choices for vegans to eat out. Because of this, I have learned many recipes to cook at home. Some of my most favorite vegan friendly recipes are no-bake.
The first one I will share with out are these delicious no-bake Sunflower Oat Bars that only take about five minutes to bake. These are great for vegan families who want more delicious, quick and easy snacks to give to their children. You can also make these gluten free if you wish. Here is the recipe. It makes 10-12 vegan bars.
- 2 1/2 cups rolled or quick oats (substitute gluten free oats if needed)
- 1 cup sunflower seeds (raw or toasted)
- 1/2 cup raisins 1/2 cup carob chips (or cacao nibs)
- 2/3 cup nut or seed butter of choice 1/2 – 2/3 cup agave nectar or brown rice syrup (adjust based on how well things stick together)
- Mix oats, sunflower seeds, raisins, and carob chips in a large bowl.
- Whisk together nut butter and agave. Pour into oat mixture, and mix well, till everything is sticky and combined. If it’s too dry, add a bit more agave.
- Press mixture into a shallow baking dish that you’ve lined with foil or saran wrap. Cover with more foil/saran, press well into the baking dish, and refrigerate for 4 hours. Cut into bar shapes, wrap, and keep refrigerated until ready to use. They last about two weeks.
For a delicious Vegan no-bake dessert I recommend you trying these Coconut Almond Chocolate Chip Cookies. Kids gobble them up and adults seem to love them as well. It’s great for the summer when it is so hot that you don’t want to cook inside the house.
- 1 cup ground raw almonds, cashews or walnuts
- 2/3 cup almond butter
- 3/4 cup ground raw oats
- 1/4 cup maple syrup or agave
- 2 teaspoon vanilla extract
- 1/4 cup coconut oil liquefied
- 1/2 cup shredded coconut flakes
- 1/4 cup raw cacao nibs
- pinch of sea salt
- optional, dried cherries, cranberries, blueberries, candied ginger, chia or hemp seeds
- Grind up raw almonds and raw oats in a food processor or blender to a fine consistency. Set aside.
- In a bowl whisk together almond butter, maple syrup, coconut oil and vanilla until smooth, about 1-2 minutes by hand, or put in a blender with “S” blade function. (Depending on the oil content in your almond butter, you may need to add a little tea, water or almond milk to make it thinner.)
- Add all remaining ingredients except for the shredded coconut until dough forms. (You can also do this in your food processor).
- Refrigerate dough for 20-30 minutes until slightly stiff, then roll tablespoon size balls dipped in the coconut shreds and flatten.
- Place on parchment paper, or they can stick to the plate if frozen. Keep refrigerated or frozen.
Both of these recipes are simple and easy and 100% Vegan friendly. They are loved by kids and adults alike. After you make and serve these, I don’t think that you will have any problems convincing anyone to become Vegan. And you didn’t even have to turn your oven on.