Vegan Chewy Peanut Butter Chocolate Chip Bars

Hi everyone! Hope your week is going well despite the depressing weather here in NY. I guess the fall season is always rather gloomy especially with Halloween coming up exactly a month from today. Pumpkin season has officially begun and I better get started with my pumpkin treats. Speaking of treats I originally stumbled upon this amazingly easy recipe from Sally’s Bake Blog. I tweaked it a bit and made it my own and they’re a huge hit! This recipe is vegan but it’s very versatile and you’re free to add anything that you like to it in terms of toppings such as dried fruit, different chocolate pieces or candy, nuts/seeds of all kinds and more. I really love this recipe since it is oh-so-effortless but looks like you spent hours making them. Hopefully you will appreciate them as much as I do. They’re packed with protein, antioxidants, and fiber! Enjoy!


1 Cup Organic All Natural Peanut Butter (make sure the ingredients are just peanuts and salt)

1/2 Cup Dark Brown Sugar (you can use any brown sugar. I just prefer the rich molasses flavor)

2 tsp Organic Vanilla Extract

1 Cup Organic Old Fashioned Rolled Oats

1 Cup White Whole Wheat Flour or any flour that you like

1 tsp Baking Soda

1/4 tsp salt

1/2 Cup Organic Almond Milk (unsweetened) but you can use any milk that you like

1/2 Cup Sliced Organic Almonds

1/2 Cup Vegan Chocolate Chips or any kind will work too

1/2 cup of any additional toppings that you like


Heat oven to 350F degrees. Line a 8×8 baking dish with parchment paper or spray with nonstick spray. Set aside.

With an electric or stand mixer fitted with a paddle attachment, mix the brown sugar and peanut butter on medium speed until light in color and fluffy, about 3 minutes. Mix in the vanilla, scraping down the sides as needed.
On medium speed, add in the flour, oats, salt, and baking soda. The dough will be very thick and clumpy, but it will come together. Slowly add the milk in a steady stream, mixing until a dough forms. Fold in chocolate chips , alomonds and any other fixings you want.  Use your hands to make sure everything is combined, if needed.
Once dough is completely combined, press it lightly into the prepared baking dish. Bake for about 17-20 minutes until the bars are lightly golden and set. Allow to cool completely and cut into squares. I keep mine in the refrigerator in a covered container. Bars will be good stored up to 2 weeks. And in the freezer for about 2 months. 

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Rating: 5.0/5 (2 votes cast)

Ricotta Mascarpone Cheesecake

May 18th, 2015 | Posted by Milana in Dessert | Recipes - (0 Comments)

This is by far the best cheesecake I have ever baked and tasted! Definitely a keeper! You must try this recipe. A real crowd pleaser!

**All the following ingredients must be at room temperature for a smooth even result. 



1 box Trader Joe’s Meyer Lemon Thins

3  Tbsp Unsalted Butter Melted


1-15oz container part skim ricotta
1-8oz container Mascarpon Cheese

1-1/2 packages 8oz Neufchatel or 1/3 less fat cream cheese

2 eggs

1 cup sugar

2 tsp vanilla extract


Heat oven to 350F. In a food processor, pulse cookies until a crumb texture is reached. Add butter and pulse to evenly incorporate. Press mixture on the bottom of a 9″ springform pan. Bake to set for 8-10 minutes or until golden. Set aside to cool. 

In the meantime, rinse food processor from crumb mixture. Process all cheeses together on high until creamy. Add sugar until completely dissolved and incorporated. Add eggs 1 at a time and vanilla. Pour filling on top of crust smoothing out the top evenly with spatula. Put springform onto baking sheet and bake 60-90 min or until middle of cake sets in. Let cake cool completely before refrigerating overnight. Dust with cocoa powder before serving. Enjoy!

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Rating: 5.0/5 (3 votes cast)


I have always wanted to experiment baking with lavender buds and since purple is my favorite color i decided to finally give it a go!

1-1/2 Cups White Whole Wheat Flour (I use Trader Joe’s brand)
1 Cup Unbleached All Purpose Flour

1 tsp baking soda
1/2 tsp salt
1-1/2 Cups Organic Clover Honey
1 Cup Trader Joes Cultured Cashew Beverage or Buttermilk
1/2 Cup Avocado Oil
1/2 Cup Unsweetened Applesauce
3 Large Eggs
2 Tbsp Whole Fresh Edible French Lavender Flowers

2 tsp plant based red food color

2 tsp plant based Blue food color

Orange Vanilla Mascarpone Frosting:
8 oz Mascarpone
1/8 Cup Organic Clover Honey
1/2 tsp Vanilla Extract
1 tsp Fresh Squeezed Orange
1/2 Tbsp Orange Zest

Heat oven to 325F. Line 2 cupcake pans with 23 liners. Sift flour, baking soda, and salt into a medium bowl. Cream the honey, buttermilk, applesauce, food coloring and oil until they are immersed together, about 5 min. Scrape down the sides of the bowl. Add each egg one at a time, scraping the sides of the bowl after each addition. Turn mixer on low and add the flour mixture 3/4 cup at a time. Slowly add the lavender flowers to create a smooth batter.

Fill the liners 3/4 full with the batter and bake about 30 min. Cool the cupcakes completely before frosting.

For the frosting. Blend the mascarpone, honey and vanilla by hand, until the
cream is smooth and incorporated. Add the juice and zest. Mix for 15 seconds. Put the cream into
a piping bag with a star tip and frost cupcakes.

Serving Size 1 cupcake with frosting.


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Rating: 5.0/5 (2 votes cast)