133MAKES 16 BARS
FOR THE CRUST
2¼ all-purpose flour
cups½ cup sugar
½ tsp kosher salt
¾ cup olive oil
FOR THE FILLING
16-oz pkg extra-firm
silken tofu,
drained3 Tbsp orange zest plus
1 cup orange juice
(from 4 oranges)⅓ cup sugar
½ cup cornstarch
1 tsp ground turmeric
- Heat oven to 3 50°F.
Line a 9 -inch square bak-
ing pan with parchment
paper, leaving an over-
hang on 2 sides; lightly
spray the parchment. - Make the crust: In a
bowl, whisk together flour,
sugar, and salt. With a
fork, mix in olive oil until
fully incorporated. Then
press into the bottom of
the prepared pan in an
even layer. Using a fork,
prick all over and bake un-
til light golden brown at
the edges, 4 0 to 45 min -
utes. Let cool. Reduce
oven temp to 300°F. - While cooling, prepare
filling: In a food processor,
pulse tofu, zest, juice,
and sugar to combine. In
a small bowl, combine
cornstarch and turmeric;
sif t into the food proces-
sor and pulse. Pour into
cooled crust and bake
until edges are set, 30 to
40 minutes. Chill at least
1 hour or overnight before
cutting into pieces.
SERVES 10
1½ lbs frozen mango
(about 6 cups)1½ cups frozen
raspberries½ cup lite coconut milk
- In a food processor,
combine mango, raspber-
ries, and coconut milk. Let
sit for 5 minutes to thaw
slightly, then pulse until
smooth, about 6 minutes,
stopping once a minute to
scrape down sides and stir. - Tr a n s f e r t o a 4 ½ - b y -
8½-inch loaf pan. Cover
and freeze until firm,
at least 2 hours and up
to 14 days.
MAKES 12 CUPS
1½ cups rolled oats
½ cup coconut chips
4 oz vegan chocolate,
melted2 Tbsp coconut oil,
divided¼ cup smooth peanut
butter2 tsp maple syrup
1 Tbsp lime zest,
plus more for
sprinkling- Heat oven to 4 00°F.
Toss oats and coconut on
a rimmed baking sheet
and roast until golden
brown, about 5 minutes.
Toss with chocolate and
1 Tbsp oil. - Divide mixture among
the cups of a 12-cup muffin
tin (about 2 Tbsp each),
pressing it in (use the bot-
tom of a glass to help flat-
ten); freeze until firm,
about 25 minutes. - Meanwhile, whisk to-
gether peanut butter, syr-
up, zest, and remaining
Tbsp coconut oil. Spoon
over chocolate (about 1
tsp per cup), sprinkle with
additional zest, if desired,
and freeze again until firm.
SERVES 6
14-oz can coconut milk
(do not shake)1 cup mashed avocado
(from about 2
Hass avocados)8 oz bittersweet
vegan chocolate,
melted2 Tbsp maple syrup
15-oz can chickpeas
½ cup confectioners’
sugar½ tsp cream of tartar
1 tsp pure vanilla
extractunsweetened
cocoa powder,
for serving- Scrape ½ cup coconut
cream (the solidified
top in a can of coconut
milk) into a blender. Save
liquid for another use.
Add avocado, chocolate,
and syrup and puree
until smooth. Transfer
to glasses and refrigerate
until chilled. - Meanwhile, prepare
“fluff”: Drain chickpea
liquid into the bowl
of a stand mixer
(reserve chickpeas
for another use). - Add sugar and, using
the whisk attachment,
mix on medium until
white and foamy. Add
cream of tartar and
vanilla, increase to
medium-high, and beat
until stiff peaks form. - Serve mousse with a
dollop of fluff. Dust with
cocoa powder, if desired.
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SECRET STAR
Silken Tofu
Its creamy, custard-
like texture and mild
fl avor make it an ide al
egg substitute in
dense treats, like this
velvety curd filling.SECRET STAR
Vegan Chocolate
Many bars contain
trac e s of milk , so it ’s
best to look for one
that’s labeled “vegan.”SECRET STAR
Coconut Milk
Thanks to it s higher fat
content, this alterna-
tive milk works wonders
in lieu of heavy cream,
adding richne s s to ic e
creams and sorbets.SECRET STAR
Chickpea Brine
The liquid from
canned chickpeas
(a.k.a. “aquafaba”)
whips up just like
standard egg whites.FO
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