Tuesday, November 23, 2010

Vegan Ginger Chocolate Chip Bars

If you're looking for an alternative to pumpkin pie this Thanksgiving, I think this is a good option. Or at least a good second or third dessert to have on hand! It's simple to put together, minimally messy, and everyone who has tried it likes it. You should also add it to your list of possible edible gifts for the season (stay tuned: I have a good collection of those coming soon!)

Speaking of edible gifts, I reopened my Etsy store this week!

Vegan Ginger Chocolate Chip Bars
cooking spray
1 C (2 sticks) vegan butter
2 1/4 C all purpose flour
2-3 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
1 tsp baking soda
1 1/4 brown sugar
1 1/4 sugar
1 C silken tofu, pureed in food processor or blender
1 tsp vanilla
12 oz semisweet chocolate chips

Preheat oven to 350 degrees F. Spray a 9x13 or 8x11 baking pan and line it with parchment paper, leaving some overhang.

With an electric mixer, cream the butter and sugars until fluffy. Add the tofu and vanilla and beat to combine. Gradually add spices and flours, mixing until just combined. Add the chocolate chips and mix with a spoon or spatula (if you're using a hand mixer, the chips will make the batter too tough for them to handle)

Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the middle comes out clean, approx. 40-50 minutes. Allow to cool completely in the pan before cutting into bars.

If you want a strong ginger flavor, use the larger amount in your recipe.

You can freeze the unbaked batter in the pan for up to 2 months. To bake, follow the recipe instructions and aim for the longer bake time.

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