Desserts
For more great desserts check out the gluten free dairy free page
Recipes on this page:
Hazel Swikert's Chocolate Crunchies
My son, Rob used to mow Hazel and Louie’s lawn when he was in Jr. High. Sometimes she made these cookies and gave them to him when he was finished. He asked her for the recipe. I converted it to gluten and dairy free and I must say it is always a hit.
You have to make the dairy-free sweetened condensed milk the night before
Ingredients
1 stick Earth Balance butter spread
1 ½ cups Erewhon’s Cornflakes crumbs (put in baggie and crush by rolling with a rolling pin)
1 1/4 cups Enjoy Life Mini Chocolate Chips
1 ½ cups organic Coconut (angel flake)
1 cup chopped soaked pecans
1 recipe dairy free sweetened condensed milk (below)
Instructions
Heat earth balance in 9 x 13 pan in oven. Add Cornflake crumbs and mix well. Press into bottom of pan (cover bottom). Sprinkle Chocolate Chips, Nuts and Coconut on top. Pour Eagle Brand over entire surface.
Bake at 350 for 20 to 25 minutes or until golden brown.
Sweetened Condensed Soy Milk
Adapted from www.vegan-food.net posted by Cathy
Note: Must be sit in refrigerator overnight, prior to use.
INGREDIENTS
1 cup instant Bonterra soy milk powder
2/3 cup Rapadura
3 T Earth Balance
1/3 cup boiling filtered water
METHOD
Mix the soy milk powder and Rapadura in a bowl
Melt the Earth Balance into the water
Add the wet ingredients to the dry and beat with an electric mixer 2 minutes
Refrigerate overnight. Keeps 1 week refrigerated
Makes the equivalent of 1 can of sweetened condensed milk. This can replace sweetened condensed milk in any recipe and it works amazingly! Don't forget to make it at least the night before it's needed. Use this to make Hazel’s Chocolate Crunchies
*To make Soy Free, replace soy milk powder with rice, almond or oat milk. You may have to play with it to get the right consistency. Sweetened condensed milk is very thick.