These tasty treats will score big at your Super Sunday get-together this weekend!
Chocolate-Chip Banana Blondies are super moist and delicious, making a healthy choice for a crowd-pleasing dessert during (or after) the game. Ground golden flaxseeds stand in for eggs, while bananas stand in for the oil, and some of the sweetener.
Chocolate-Almond Cranberry Clusters offer crunchy almonds covered in a delectable dark chocolate candy coating, flavored with coconut and dried cranberries for a satisfying indulgence throughout the day. These chocolaty, nutty snacks will fly off your buffet table, so you may want to prepare a double-batch! (So easy to make too.) YUM!
Chocolate-Chip Banana Blondies
Makes 28 Bars
1 cup whole wheat flour
1/4 cup cornmeal (fine grind)
2 tablespoons ground golden flaxseeds
1 teaspoon baking powder
1/2 cup sucanat, brown sugar, or your preferred dry sweetener
2 medium ripe bananas
1 tablespoon vanilla extract
3/4 cup filtered or spring water, plus more as needed
3/4 cup vegan (dairy-free) dark chocolate chips
2/3 cup chopped walnuts
Preheat the oven to 400 degrees F. Lightly coat a 9 x 12-inch baking pan with vegan margarine.
Put the flour, cornmeal, flaxseeds and baking powder in a large bowl and stir with a dry whisk to combine. Add the sucanat or sugar, and stir with the whisk to combine.
Put the bananas and vanilla in a small bowl and mash with a potato masher until almost smooth, leaving a few chunks in tact. Stir the banana mixture and water into the dry ingredients using a large spoon. Stir in the chocolate chips and walnuts and mix until incorporated.
Batter will be quite thick. If the batter seems overly dry, add more water, 1 tablespoon at a time.
Spread the batter in an even layer in the prepared pan and smooth the top. Bake 15 to 20 minutes or until slightly golden. Put the pan on a wire rack and let cool 3 minutes. Using a dinner knife, score the blondies (cut shallow lines), to make twenty-eight bars.
Let cool 7 to 10 minutes. Cut the bars all the way through, and transfer them onto a wire rack. Cool the bars for 25 to 30 minutes, or until they firm up, before serving. Wrapped tightly and refrigerated, leftover bars will keep for about 4 days.
Chocolate-Almond Cranberry Clusters
Makes 12 Servings
1 ¼ cups raw almonds
1/3 cup vegan (dairy-free) dark chocolate chips
¼ cup raw unsweetened shredded dried coconut
1/3 cup dried cranberries
Preheat the oven to 400 degrees F. Line a twelve-cup mini-muffin tin with festive paper liners.
Spread the almonds in a single layer on the lined baking sheet. Bake for 4 to 8 minutes, or until slightly golden, checking every few minutes to prevent burning.
Transfer to a large bowl. Immediately sprinkle with the chocolate chips and coconut and let stand for 10 to 20 seconds to let the chips melt. Stir, to combine, until the almonds are evenly coated with the chocolate chips and coconut. Immediately fold in the dried cranberries. Drop a heaping tablespoon of the almond mixture into each of the prepared paper liners.
Refrigerate for 1 to 2 hours, or until set. Stored in an airtight container in the refrigerator, the almond clusters will keep for 3 to 5 days.