Delicious — and 100% vegan depending on the chocolate chips used.
Servings |
2 squares
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Calories | Cholesterol | Sat Fat | Carbs |
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224 | 0mg | 4g | 25g |
Recipe Footprint (for Recipe's Default # of Servings)
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3.5 | Water saved (gallons) [animal consumption only] |
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14.0 | Manure (pounds) not deposited into the environment |
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15.6 | Grains / feed (pounds) not consumed by animals |
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34.2 | Methane (gallons) not created by animals |
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418.6 | CO2 (pounds) not released into the atmosphere |
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.002 | Animal lives saved |
Recipe Chef | Pamela Kurp |
Prep Time | 40 minutes |
Cook Time | 20 minutes |
Ingredients
- 1/2 C buttery spread
- 1/2 C brown sugar (packed)
- 1/2 egg replacer (yolk)
- 1/2 tsp vanilla
- 1/8 tsp salt
- 1 C flour (unbleached all purpose)
- 5 oz chocolate chips (semi-sweet) (chopped)
- 2 Tbsp soy milk
- 1/2 C hazelnuts (toasted and chopped)
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a large bowl, cream together the buttery spread and sugar until smooth and creamy.
- Add the egg yolk replacer, vanilla and salt; mix until well blended.
- Add the flour; pat the dough into an 8 x 8-inch baking pan (greased). Bake at 350 degrees for 20 minutes or until the dough pulls away from the sides of the pan / retains an indentation when lightly pressed.
- In a double boiler, melt the chocolate and milk, stirring as infrequently as possible.
- Pour the chocolate over the still warm baked cookie crust; spread evenly and sprinkle with the hazelnuts. Allow to cool and set; cut into squares.
Recipe Notes
Cover and store for up to two weeks in the refrigerator or a cool location.
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