Type what you have

Ingredients

• ✓ vegan dark chocolate chip
• rolled oat
• all-purpose flour
• agave nectar
• cherry
• applesauce
• almond
• coconut
• sunflower seed
• brown sugar
• baking soda
• vanilla extract

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 7x11 1/2-inch pan.
2. 2 Mix oats, chocolate chips, flour, agave nectar, cherries, applesauce, almonds, coconut, sunflower seeds, brown sugar, baking soda, and vanilla extract together in a large mixing bowl. Lightly press mixture into the prepared pan.
3. 3 Bake in the preheated oven until golden brown, 18 to 20 minutes. Cool for 10 minutes before cutting into bars. Let bars cool completely before removing from pan.

By AliLigs

Ingredients

• ✓ vegan dark chocolate chip
• aquafaba
• sugar

Instructions

1. 1 Melt chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat and let cool.
2. 2 Beat aquafaba in a stand mixer on high speed until firm peaks form, 10 to 15 minutes. Add sugar gradually into the mixture while continuing to beat. Fold in cooled chocolate gently.
3. 3 Spoon mousse into small glass cups and chill in the refrigerator for at least 4 hours before serving.

By Debora Dechtiar

Ingredients

• ✓ vegan dark chocolate chip
• cashew milk
• oat
• cocoa powder
• salt
• cinnamon
• maple syrup
• banana

Instructions

1. 1 Pour cashew milk into a saucepan and bring to a boil over medium-high heat. Add oats and reduce heat to a simmer. Stir in cocoa powder, salt, and cinnamon until well combined. Sweeten with maple syrup. Simmer for 5 minutes. Add chocolate chips, stir, and cook until oatmeal has desired consistency, 1 to 2 minutes more.
2. 2 Pour oatmeal into a bowl and top with banana.

By TheBlondeBaker

Ingredients

• ✓ vegan dark chocolate chip
• cooking spray
• coconut sugar
• oat flour
• cocoa
• cacao powder
• baking powder
• zucchini
• grapeseed oil
• flaxseed meal
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Liberally spray the bottom and sides of a 10x15-inch oven-proof glass dish or two 9x5-inch loaf pans with cooking spray.
2. 2 Combine coconut sugar, oat flour, cocoa, cacao powder, and baking powder in a large bowl. Mix well until no lumps remain, using a sifter if necessary. Set aside.
3. 3 Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
4. 4 Combine zucchini, grapeseed oil, flaxseed, and vanilla extract in a blender; blend on high until completely smooth and slightly warm, 1 to 1 1/2 minutes. Pour zucchini mixture into the melted chocolate; continue heating and stirring with a rubber spatula, scraping down the sides, until mixture is well combined. Remove top bowl from the heat.
5. 5 Fold the coconut sugar mixture into the zucchini-chocolate mixture, until mixture is combined but still slightly lumpy; do not overmix. Batter will be very thick with a smooth texture. Let sit for 5 minutes, then gently stir. Pour batter into the prepared pan, spreading so it is as flat and even as possible.
6. 6 Place brownies in the preheated oven until they look dry and shiny on top and start to pull away from the edges of the pan, and until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and let cool in the pan for at least 1 hour.

By Justin Moldenhauer