Kat Cupcake: Bars

Showing posts with label Bars. Show all posts

February 9, 2021

Aquafaba Peanut Butter Vegan Brownies

I am not sure if I have ever posted a recipe using aquafaba but it is such a great trick to use for vegan baking!

Aquafaba is the liquids leftover from canned chickpeas and can be used as a binding ingredient or even a mousse/whip cream replacement!

It is creamy and frothy, tasting great in recipes but also on its own. In most recipes, you will need to whip it until it has formed soft peaks which can take a while so I recommend using a food processor or stand mixer. However, some recipes may called for just the liquid added straight in. This recipe uses the whipped version.

If you eat chickpeas often, this is an amazing hack so that you don't waste anything! If you don't often eat chickpeas, then I really recommend them. I've been on a chickpea loving spree lately and have been adding them to soups and other dishes.

These high in protein brownies are sure to please even the toughest of critics! They are so chocolately and fudgy you won't believe, they're made of chickpea water!

Aquafaba PB Vegan Brownies

Ingredients

180g dark chocolate (I used semi-sweet chocolate chips)

2/3 cup peanut butter

1/3 cup soy milk

1/2 tsp almond extract

1/2 cup aquafaba

2/3 cup brown sugar

1/3 cup whole wheat flour

1/3 cup cocoa powder

1/2 tsp cinnamon

1/4 tsp salt

peanuts and chocolate chips for add-ins or toppings

Directions

1. Preheat oven to 370F. Prepare an 8x8 inch baking dish (mine is non-stick and was fine but you may need parchment paper and/or some oil)

2. Beat aquafaba until foamy and then slowly add in brown sugar. Keep beating until soft peaks formed. I used a handheld mixer and this took maybe 10 minutes. If you have a food processor or stand mixer this will be a lot better to use. Set aside.

3. Melt chocolate in a double broiler or microwave in a microwave safe bowl in 40 second intervals. I took mine out each time and stirred until it was ready and melted. I recommend using a large bowl as you will need to add more ingredients to the chocolate mixture but if you don't have one then just be prepared to transfer the chocolate mixture to another bowl.

4. Once chocolate is melted and smooth, stir in peanut butter and almond extract into chocolate. Then stir in soy milk slowly.

5. In another bowl, mix flour, cocoa powder, cinnamon, and salt and then stir these dry ingredients into your chocolate mixture.

6. Next, fold in 1/3 of aquafaba mixture until combined and mixture looks lighter. Then in sections as you see fit (I did it 3 times you could do it all together but I find that a little hard) fold in the remaining aquafaba. until just combined, mixture should look glossy and thick.

7. Fold in the peanuts and chocolate chips now if you like or add them on top afterwards.

8. Spread mixture evenly in your prepared pan and top with some peanuts and chocolate chips if desired.

9. Bake for 20 minutes until edges look browned and top is set, middle should still be a little fudgy

10. Allow to cool before cutting into squares and serve

Adapted from here

November 5, 2020

Gooey Extreme Chocolate Gluten Free and Vegan Brownies

Kat @ Cupcake Kat 8:53 PM 0 Comments

Hey all! Today I have these super amazing brownies! These are so chocolately, dense, and just between fudgy and cakey.

I adapted the recipe from Babycakes. I love this recipe book and just recently re-discovered! It had gone missing for a while. Everything is vegan and gluten free and made with mostly pretty healthy ingredients. In my philosophy I don't feel like I always need to make everything 100% all natural or healthy (for example these still use sugar) but if they can be a little healthier and I know what's going into it then it's a win!

I have even actually been to this bakery in NYC! I still remember walking all through China Town and the streets of the city to get there. The bakery was cute and small from what I remember. I actually can't remember what I ordered there as this was a few years ago. I feel like either my friend or I did get something with blueberry and possibly a brownie. I may have to dig through my photo files to find it. This bakery is now called Erin McKenna's Bakery. If you ever find yourself in NYC go check it out!

I do highly recommend this cook book and her bakery! I made this recipe into my own to fit more what I wanted and and the ingredients I had on hand. I think they turned absolutely amazing!

The batter smells strongly of the flour but once it's baked you don't notice the taste or smell at all! I wouldn't be able to tell that these are gluten free at all. They hold up really well and have a deliciously chocolately taste that you would expect from brownies! I highly recommend these for someone who needs a gluten free treat!

Gooey Extreme Chocolate Gluten Free and Vegan Brownies

Ingredients

1 cup yellow lentil flour (I think you could use another bean based gluten free flour too)

1/4 cup cornstarch

2 tbsp arrowroot powder

1 cup sugar

1/2 cup cocoa powder

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp guar gum

1 tsp salt

1/2 cup grape seed oil (or coconut oil)

1/2 cup applesauce

1 tsp vanilla extract

1/3 cup coffee (I used instant hazelnut coffee)

1 cup chocolate chips

Directions

1. Preheat oven to 325F. Lightly grease and/or line and 8 by 8 inch square inch pan if needed

2. In a medium bowl mix together flour, corn starch, arrowroot, cocoa powder, sugar, baking powder, baking soda, guar gum, and salt

3. Add oil, applesauce, vanilla, and coffee then stir batter until smooth

4. Gently stir in chocolate chips

5. Pour and smooth out batter in your pan

6. Bake for 25 minutes or until brownies are set on sides and toothpick inserted comes out mostly clean. I like to have mine feel a little gooey when I take them out

7. Let brownies set in pan for about 10 minutes before you cut and serve them

8. Store in fridge, I love eating these cooled from the fridge but they also taste super good warm or heated up! So whatever your preference is!

# Bars # Brownies

May 11, 2020

Chocolate Banana Pie Squares (vegan, gluten free, refined sugar free)

Kat @ Cupcake Kat 3:31 PM 0 Comments

These bars are amazing! I love the filling because it is just bananas! (pun intended)

They are such a great healthy alternative for any chocolate or banana dessert.

The crust is chocolately and delicate. The filling is packed with banana flavor and so creamy!

They taste just as creamy and maybe even more delicious than your average banana pie. Plus they are gluten free, vegan, and free of refined sugars! I could barely notice myself that they were healthy when I tried them because I really felt like I was indulging!

I adapted them from here and didn't realize until after I finished making them that the creator suggested not using coconut flour. I thought the coconut flour was great though and not dry at all! It also stayed well together after it completely cooled.

I thought they tasted really good warm (if you're ok with the crust falling a part a little) but also awesome at room temperature or cold. If you eat them cold, it gives a more banana pie texture.

Chocolate Banana Pie Squares
Adapted from here

Crust
2/3 cup coconut flour
1/3 cup cocoa powder
1/2 tsp cinnamon
1/4 tsp salt
1/3 cup peanut butter
4 tp 6 tbsp almond milk

Filling
3 bananas (at least 1 cup mashed)
1/4 cup peanut butter
1/2 tsp cinnamon
1 tsp almond extract
almond milk if needed
1/2 cup peanuts
1/3 cup chocolate chips

Directions
1. Preheat oven to 350F and prep a 8x8" square pan
2. Combine all ingredients for crust in a bowl. Add more almond milk if needed so that the dough sticks together when you squish it
3. Press dough into you pan. It may not look like you have enough at first but keep spreading and squishing!
4. Combine all filling ingredients in a food processor except peanuts and chocolate chips
5. Blend until creamy and smooth. Add extra almond milk if needed to help blend (for example if you're using frozen bananas)
6. Add in peanuts and chocolate chips. I like to pulse them into the mixture in my food processor but you could also stir them in
7. Pour over crust and smooth out
8. Bake for 30 to 40 minutes until filling is set and lightly golden brown on the sides
9. Allow to cool for a few hours or chill. You could eat it warm right away if you want but the crust most likely won't stay together. It still tastes good though!

# Bars # Gluten Free

March 28, 2020

Vegan Red Velvet Cheesecake Brownies

Kat @ Cupcake Kat 12:56 PM 0 Comments

Hope you all are doing well during this time of social distancing. I'm sure many people out there are baking up a storm like I am!

I made these brownies a while ago for Valentine's Day (I know I'm very behind). For V-day I wanted something pink! It took me a while to figure something out but I also felt like making something different with a few more steps than I usually do.

Eventually I settled on making these vegan red velvet cheesecake brownies!

You don't need to use the food coloring but I did since I wanted these to be pink!

These brownies are awesome! They're dense and gooey with a perfect coconut flavoured topping! I highly recommend trying them out!

Vegan Red Velvet Cheesecake Brownies
adapted from here
Makes 12

Date paste
1 cup dates, packed
1/4 cup water

Cream Cheese Swirl
3/4 almond milk
4 tbsp cornstarch
1/2 coconut butter
2 tbsp maple syrup
pinch of sea salt
1 tsp vanilla
red food coloring (optional)

Brownies
1 cup date paste
1/4 cup almond milk
1/4 cup peanut butter
2 tbsp flax seeds mixed with 6 tbsp water
2 tsp vanilla
1 cup whole wheat flour
1/2 cup cocoa powder
1/4 tsp salt
chocolate chips

Directions:
1. Preheat oven to 350F and prepare an 8x8" pan with oil o
2. For date paste: place dates and water in a food processor and blend until smooth
3. For cream cheese swirl: gently warm almond milk, coconut butter, and maple syrup. I used a microwave but you may also do this over the stove.
4. Add cornstarch and stir until thickened then add the rest of the ingredients and stir until smooth.
5. Remove from heat if using the stove. I used a food processor to combine all my ingredients
6. If your mixture needs to thicken more, you can place it in the fridge until your ready for it
7. For brownies: whisk together date paste, almond milk, peanut butter, flax seed mixture, and vanilla until well combined
8. Add whole wheat flour, cocoa powder, and salt then beat until smooth. Mix in chocolate chip
9. Pour batter into pan and then swirl your cream cheese mixture in on top
10. Sprinkle with some more chocolate chips if desired then bake for 25 minutes until brownies are set

# Bars # Brownies

December 29, 2019

Melty Pumpkin Blondies

Kat @ Cupcake Kat 6:40 PM 0 Comments

These bars are sooooo good! They are wonderfully gooey and tender. The add ins create the perfect texture along with it!

If you choose to use chocolate chips, they become so melty in the bars when warm. Making this recipe is so soothing and the bars are dense yet healthy!

I’ve been so excited to share this Melty Pumpkin Blondie recipe with you! It’s one of my favorites! If you love pumpkins as much as I do, this is a must-make!

Pumpkin Blondies

Ingredients
1/2 cup melted coconut oil
2 tbsp flaxseed mixed with 6 tbsp water, allow to sit
1/2 cup brown sugar or coconut sugar
1 cup pumpkin puree
2 tsp ground cinnamon
1/4 tsp nutmeg
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
Add ins:
pumpkin seeds
chocolate chips
dried cranberries

Directions
1. Preheat oven to 375F. Prepare an 8x8" pan with grease and parchment paper
2. Mix together flax seeds, coconut oil, and sugar thoroughly
3. Add pumpkin puree, cinnamon, and nutmeg then mix again
4. Slowly mix in flour, baking powder, and salt
5. Mix in your add ins
6. Pour mixture in your prepared pan
7. Bake for 35 to 40 minutes until lightly brown and a toothpick comes out clean
8. Let cool completely and then cut into squares

# Bars # Blondies

March 31, 2019

Peanut Butter Apple Bars (vegan)

Kat @ Cupcake Kat 2:23 PM 2 Comments

Happy spring everyone! I hope wherever you are in the world that your days have been getting brighter and warmer!

Has anyone started a new hobby recently? I just started social dancing and have become obsessed really quickly! You can find me dancing the night away, any night of the week! Maybe with some of these bars as supplies.

These tasty bars are full of delicious apple and peanut butter flavor. They are deliciously dense and chewy with a great bite!

In addition to that they're vegan and almost fat free. Make sure to try this easy and yummy snack today!

Peanut Butter Apple Bars
9 bars

Ingredients
6 tbsp coconut oil, melted
2 tbsp peanut butter
1 cup brown sugar
1/2 cup applesauce
1 tsp vanilla
pinch of salt
1 tsp baking powder
1 1/2 cup flour
1/3 cup chopped peanuts
1 tsp cinnamon

Directions
1. Preheat oven to 350F. Lightly grease an 8x8" pan with coconut oil
2. Mix warm coconut oil with peanut butter and then stir in sugar until it melts.
3. Add in applesauce, vanilla, and salt
4. Add in baking powder, flour, peanuts, and cinnamon. Mix until a sticky dough forms
5. Dump batter into your pan and smooth out until it's evenly spread out.
6. Bake for 25-30 minutes until lightly golden brown and a toothpick comes out clean

# Bars # Vegan

February 15, 2019

Cookie Dough Caramel Bars (vegan, no bake, gluten free)

Kat @ Cupcake Kat 6:02 PM 0 Comments

I know it's winter but I love no bake treats sometimes! They're so easy to make and never disappoint!

Hopefully you'll have the patience to let them sit in the fridge but even without the wait they still taste great!

These bars are almost like candy with the delicious date caramel filling.

Cookie Dough Caramel Bars

Ingredients

Cookie Dough
1 1/2 cups oats
1/3 cup coconut flour
1/2 cup maple syrup
1/3 cup peanut butter
1/4 cup almond milk
1/3 cup chocolate chips

Caramel
3/4 cup pitted pits
1 tbsp coconut oil
1/3 cup maple syrup
1/4 cup peanut butter

Directions
1. Prepare an 8x8" pan with parchment paper at the bottom
2. In a food processor or blender, blend oats until they reach a flour consistency
3. Add coconut flour, maple syrup, peanut butter, and almond milk. Blend until combined and then add in chocolate chips and give the mixture a couple pulses
4. Remove mixture from processor and place half in your prepared pan
5. Place all caramel ingredients in food processor and process until smooth
6. Smooth caramel on to base
7. Scoop rest of cookie dough on top caramel
8. Place bars in fridge to allow them to set and then serve

# Bars # Gluten Free

August 23, 2018

Peanut Butter Black Bean Brownies

Kat @ Cupcake Kat 8:54 AM 0 Comments

Hey everyone! I am back from Quebec and ready for some baking!

I had so much fun during my time in Quebec! I met so many people, learned French, and ate lots of delicious Chocolat Favoris ice cream.

I immediately made some Rhubarb Crisp when I got home and then decided to experiment with a new recipe!

I think this is the first time I have made black bean brownies. And now I wonder why I didn't make them sooner!

These are gooey, sweet, and decadent. You would never guess that black beans are the main ingredient. I will be making them again ASAP!

Peanut Butter Black Bean Brownies
Adapted from here

Ingredients
2 tbsp ground flaxseed mixed with 5 tbsp water
1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/4 cup cocoa powder
1/4 cup coconut sugar
3 tbsp powdered peanut butter
1 15 oz can black beans, drained and rinsed
1/4 cup honey
1/4 cup coconut oil, softened
1/4 cup chocolate chips
1/3 cup melted peanut butter

Directions
1. Preheat an oven to 350F and prepare an 8x8" baking pan
2. Combine baking soda, baking powder, salt, cinnamon, cocoa powder, coconut sugar, and powdered peanut butter in a bowl. Set aside
3. In a food processor, place in beans, honey, and coconut oil. Blend until smooth and creamy
4. Add in flaxseed egg and combine then add in your dry ingredients and blend again until smooth
5. Pour mixture into your prepared pan. Sprinkle chocolate chips on top and then pour on melted peanut butter
6. Bake for 25-30 minutes until brownies are set and crisp on top. You can underbake them a but if you want them gooey

# Bars # Brownies

May 2, 2018

Simple Raw Brownies

Kat @ Cupcake Kat 12:29 PM 0 Comments

I have slowly been becoming obsessed with raw no-bake desserts! And since I especially love chocolate brownies, I knew that I had to make a raw brownie recipe!

I find these ones reminiscent of Little Debbie's Cosmic Brownies, especially with the sprinkles! Which I used to eat all the time when I was little!

If anyone knows how to recreate those with a healthy twist but still just as fudgy please let me know ASAP!

These brownies are still better than Cosmic Brownies and maybe even more delicious! They're also vegan, raw, gluten free, paleo, and have no refined sugar!

They contain:

Cocoa powder

Coconut Oil

Almonds

Dates

Maple Syrup

Cinnamon

Salt

Sprinkles (optional)

And they're no bake so you can enjoy them in the hot summer months to come! Let me know if you try them out!

Raw Healthy Brownies
Makes 6-9

Ingredients

For Brownies
1 cup almonds
1 cup dates
1/4 cup cocoa powder

For Chocolate Topping
2 tbsp coconut oil
2 tbsp maple syrup
3 tbsp cocoa podwder
sprinkles (optional)

Directions

1. Line a loaf pan with parchment paper
2. Place all brownies ingredients in a food processor and blend until combined and mixture sticks together like a dough
3. Press dough into bottom of loaf pan
4. In a small bowl, microwave coconut oil until melted
5. Add in maple syrup and cocoa powder and whisk together until combined and it looks like chocolate
6. Pour chocolate on top of brownies, sprinkle on sprinkles and then chill until brownies are hardened

# Bars # Brownies

April 22, 2018

Vegan Peanut Butter Pretzel Bars

Kat @ Cupcake Kat 3:20 PM 0 Comments

Pretzels are such a great food. Like seriously I should have them more often because I could eat them all day long. In fact, I think I did just that from the ages of 2 to 4 years old.

I mean, who doesn't love a sweet and creamy snack! But what if I told you these are healthy too?!

These bars are refined sugar free and vegan!

These Peanut Butter Pretzel Bars are the perfect no-bake snack with summer just around the corner. The crust is soft almost like a shortbread because of the coconut flour but with a great crunch thanks to the pretzels.

The filling is wonderfully sweet, salty, and creamy. Anything with peanut butter is a yes to me so if you feel the same way, you’ll love these!

I used unsalted pretzels in these because I wanted to control the amount of salt i put in. If you only have salted feel free to use those instead. I think it would taste even better with the big and crunchy pieces of salt!

I think the tahini mixed into the filling adds an extra taste dimension to these. It makes them a little more savory and even creamier. I recommend using it if you have it one hand! However, if you don’t feel free to use more peanut butter instead.

Peanut Butter Pretzel Bars
makes 9 to 12

Ingredients
Crust

1 cup pretzels
1/3 cup coconut flour
2 tbsp maple syrup
2 tbsp almond milk
1/4 cup coconut oil, softened
1/4 tsp cinnamon

Peanut Butter Filling
1/2 cup peanut butter
1/3 cup tahini
1/2 tsp salt
1/2 tsp cinnamon
3 tbsp maple syrup
4 dates

Pretzels to top

Directions
1. Prepare an 8" dish by lightly oiling the bottom
2. Place all crust ingredients in a blender or food processor. Blend until combined. If some big pieces of pretzel are still there that is ok! You'll just have some crunchy bits. The dough should be sticking together.
3. Evenly and firmly press crust dough onto the bottom of your pan. Place in freezer as you prepare the filling.
4. Place all filling ingredients in a food processors and blend until smooth
5. Pour filling over crust
6. If desired you can press some pretzels on top of the filling. You can use whole pretzels like I did or crush some up and put those on top.
7. Place bars into freezer until solid
8. Serve either straight out of the freezer or allow bars to get all melty at room temperature

# Bars # No-Bake

February 5, 2018

White Chocolate Peanut Butter Squares

Kat @ Cupcake Kat 8:49 PM 0 Comments

I'm going to let you all in on a little secret, well it's not really a secret. But I loooove peanut butter! I also adore white chocolate. I mean, I like all chocolate and especially dark chocolate but there's just something about the buttery sweetness of white chocolate that I love in sweets and desserts.

The almond flour in these really makes a difference. I don't usually use almond flour in my recipes. Mostly because it costs an arm and a leg. But I was so pleasantly surprised by how almond flour really made the difference in this recipe. It made them moist but crumbly and buttery! I hope to use almond flour more often so if you have any hacks for it, please let me know!

These bars are the perfect treat for breakfast, an energy boosting snack, or an after dinner treat! They are just subtly sweet and I think they were perfect this way. However, if you have an extra sweet tooth or serving it to those not used to healthy desserts, you may want to up the coconut sugar by an extra quarter cup.

White Chocolate Peanut Butter Squares

Ingredients
1/2 cup peanut butter
1/4 cup coconut oil
2 eggs
1/2 tsp vanilla
1/4 cup almond flour
1 tbsp coconut flour
1/4 tsp cinnamon
1/2 cup coconut sugar
1/4 cup chopped white chocolate

Directions
1. Preheat oven to 350F. Oil and/or line a 8x8" pan
2. With an electric mixture, blend together the peanut butter, coconut oil, eggs, and vanilla until smooth and creamy.
3. Stir in almond flour, coconut flour, coconut sugar, and cinnamon.
4. Fold in white chocolate
5. Spread into prepared baking dish and bake for 20 minutes or until the center is sent and the edges are golden brown
6. Cool before cutting into squares. These taste great straight out of the fridge as well

# Bars # Blondies

February 9, 2021

Aquafaba Peanut Butter Vegan Brownies

November 5, 2020

Gooey Extreme Chocolate Gluten Free and Vegan Brownies

May 11, 2020

Chocolate Banana Pie Squares (vegan, gluten free, refined sugar free)

March 28, 2020

Vegan Red Velvet Cheesecake Brownies

December 29, 2019

Melty Pumpkin Blondies

March 31, 2019

Peanut Butter Apple Bars (vegan)

February 15, 2019

Cookie Dough Caramel Bars (vegan, no bake, gluten free)

August 23, 2018

Peanut Butter Black Bean Brownies

May 2, 2018

Simple Raw Brownies

April 22, 2018

Vegan Peanut Butter Pretzel Bars

February 5, 2018

White Chocolate Peanut Butter Squares

About Me

Social

Search!

Labels

Popular

Archive

Pinterest

Send Quick Message