Piña Colada Bars

Today I’m sharing a delicious recipe by VeganMofo’s own Isa Chandra Moskowitz. I said I was going to do a “cookbook” challenge and I’ve had my eye on this recipe for a while now. Isa’s Piña Colada bars are absolutely divine! Not too sweet or tart, just a heavenly balance of pineapple and a creamy coconut center. The recipe was printed in Vegetarian Times Magazine and you can also find it on their website HERE. Perfect for a summer luncheon or potluck, they are just so pretty to look at and the best part is they taste as good as they look.

Piña Colada Bars © The Queen V Kitchen 2013

I hope you enjoy these as much as I did! Thank You Isa!

Almond Joy Macaroons

If you’re anything like me, cookies are a must! I just love cookies, especially for breakfast. Although it wasn’t breakfast at the time, I had a craving for cookies. So I took a look to see what ingredients I had on hand and I came up with these Almond Joy Macaroons.

Almond Joy Macaroons © The Queen V Kitchen 2013

These are quick and easy to make and they are also Gluten Free. I hope you enjoy them as much as I did.

Almond Joy Macaroons

Ingredients:

For the Cookies

• 1 cup Almond Meal
• 3/4 cup Coconut Flour
• 1/2 tsp. Baking Soda
• 1/4 tsp. Salt
• 3/4 cup sugar
• 1/3 cup Coconut Oil, softened or melted
• 1/3 cup Apple Sauce, room temperature (I use one of the personal cup sizes, it’s the perfect amount)
• 1 tsp. pure Maple Syrup
• 1/2 cup Mini Chocolate Chips
• 1/2 cup Unsweetened Finely Shredded Coconut

For the Chocolate Coating

• 1/2 cup Coconut Oil, Melted
• 1/2 cup Raw Cacao Powder
• 2 TBSP. + 2 tsp. Pure Maple Syrup

Directions:

1. Preheat oven to 375 degrees
2. In a small bowl mix, sugar, oil, applesauce and syrup until thoroughly combined.
3. Mix dry ingredients in a separate bowl.
4. Add wet to dry and mix well, fold in chocolate chips and coconut.
5. Drop by rounded spoonfuls, or use a small cookie scoop, on to a parchment line baking sheet.
6. Bake for 8 minutes, until lightly browned.
7. Remove from oven and place in freezer to cool completely, but not freeze, before dipping in chocolate.
8. Once completely cooled, take cookies from freezer, put a toothpick in the bottom and dip in chocolate.
9. Return to a parchment lined storage container and store in the refrigerator.

While the cookies are baking you can prepare your chocolate coating.

1. Whisk melted coconut oil, cacao powder and maple syrup together in a small bowl or mug until smooth.

These cookies are just as delicious even if you don’t dip them in chocolate, I like to do half and half. They will keep for up to a week in the fridge, if they last that long.