Lettuce Eat Cake

Easy but elevated vegan eats

White Chocolate Eggs & Nests

White Chocolate Eggs & Nests

Vegan white chocolate Easter eggs, filled with a healthier cookie dough centre and nestled in chocolate coconut bird nests. These White Chocolate Eggs & Nests are kid-friendly, plant-based and gluten-free!

The whole family will love these adorable chocolate eggs that sit in cute little coconut cup bird nests. All that’s needed is an egg shaped chocolate mould and a non-stick muffin pan. I picked up my silicone Easter egg mould at a neighbourhood dollar store. You can find a fun Easter themed chocolate mould set online here, or better yet, go out and support your local kitchen store!

A Healthier Cookie Dough Filling

White Chocolate Eggs & Nests

Soft, rich, and incredibly delicious, these White Chocolate Eggs are filled with a healthy edible vegan cookie dough centre. This cookie dough filling is actually made with chickpeas instead of flour! Beans such as chickpeas are actually an excellent substitute for flour and gives your baking a boost of nutrients. Made with protein-rich chickpeas, oats, and pantry items, this filling is sweetened with all natural maple syrup, has no refined sugar and is gluten free.

Since this recipe for White Chocolate Eggs & Nests is made with clean ingredients and plenty of protein, these wholesome Easter treats will actually give you energy. You can feel good about making this nutrient-rich and healthier Easter dessert that kids will love!

White Chocolate Eggs & Nests

Ingredients in This Recipe

Chocolate Coconut Bird Nests
  • Shredded coconut
  • Vegan dark chocolate chips
White Chocolate Eggs
Cookie Dough Filling
  • Canned chickpeas (125 grams)  drained and rinsed
  • Vanilla extract
  • Baking soda
  • Peanut butter or seed butter of choice
  • Coconut oil
  • Maple syrup
  • Rolled or quick oats
White Chocolate Eggs & Nests

How to Make White Chocolate Eggs & Nests

Chocolate Coconut Bird Nests
  1. Preheat oven to 400°F. Spread the shredded coconut onto a parchment paper lined baking sheet. Place in oven for 3-5 minutes until light golden brown. (Watch carefully as coconut can burn easily).
  1. Add dark chocolate chips to a microwave-safe bowl and melt in 20-30 second increments until the chocolate is melted.
  1. Mix coconut and chocolate together in a bowl.
  1. Divide mixture into a non-stick muffin pan, pressing the middle in to form nests.
White Chocolate Eggs
  1. Add 1 1/2 cups white chocolate chips and coconut oil to a microwave-safe bowl and melt in 10-20 second increments until the chocolate is melted. (White chocolate burns easily so be careful to melt in short increments).
  1. Pour melted white chocolate into Easter Egg moulds, leaving the centres hollow for the filling. Place moulds in the freezer to set for 30 minutes.
Cookie Dough Filling
  1. Add all cookie dough to a food processor (or blend with a hand blender) until smooth. 
Assembling the White Chocolate Eggs & Nests
  1. Once white chocolate egg moulds are set, remove from freezer and add a scoop of cookie dough to each egg, pressing it in. 
  1. Pour a thin layer of white chocolate over each egg to form the flat bottoms. Place in the freezer for 30 minutes.
  1. Once set, carefully remove nests from the muffin pan.
  1. Once eggs are set remove from the mould and place into nests.

Common Questions

I don’t like coconut, can I use something else for the nests?

Yes! You can simply swap out the shredded coconut for vegan cornflakes, or even prezel sticks!

Can I use a different bean other than chickpeas for the cookie dough filling?

Absolutely you can use canned white beans instead of chickpeas.

How do I store these White Chocolate Eggs & Nests?

These treats store best in the freezer in an air-tight container to maintain maximum freshness. You can also store in the fridge for a day or two, then move them to the freezer if not consumed. Do not store at room temperature.

White Chocolate Eggs & Nests

White Chocolate Eggs & Nests

Vegan white chocolate Easter eggs, filled with a healthier cookie dough centre and nestled in chocolate coconut bird nests.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 1 hour
Course Dessert
Cuisine Plant-Based
Servings 6 eggs

Equipment

  • Food processor or hand blender
  • egg shaped chocolate mould

Ingredients
  

Chocolate Coconut Bird Nests

  • 1 cup shredded coconut
  • 3/4 cup vegan dark chocolate chips

White Chocolate Eggs

  • 1 1/2 cups vegan white chocolate (for front of eggs) melted
  • 1/2 cup vegan white chocolate (for bottom of eggs) melted
  • 1 tsp coconut oil

Cookie Dough Filling

  • 1/2 can chickpeas (125 grams)  drained and rinsed
  • 1 tsp vanilla extract
  • 1/8 tsp baking soda
  • 1 Tbsp peanut butter
  • 1 Tbsp coconut oil
  • 1/4 cup maple syrup
  • 3/4 cup cups rolled or quick oats

Instructions
 

Chocolate Coconut Bird Nests

  • Preheat oven to 400°F. Spread the shredded coconut onto a parchment paper lined baking sheet. Place in oven for 3-5 minutes until light golden brown. (Watch carefully as coconut can burn easily).
  • Add dark chocolate chips to a microwave-safe bowl and melt in 20-30 second increments until the chocolate is melted. 
  • Mix coconut and chocolate together in a bowl.
  • Divide mixture into a non-stick muffin pan, pressing the middle in to form nests.
  • Place nests in the freezer to set for 30 minutes.

White Chocolate Eggs

  • Add 1 1/2 cups white chocolate chips and coconut oil to a microwave-safe bowl and melt in 10-20 second increments until the chocolate is melted. (White chocolate burns easily so be careful to melt in short increments).
  • Pour melted white chocolate into Easter Egg moulds, leaving the centres hollow for the filling. Place moulds in the freezer to set for 30 minutes.

Cookie Dough Filling

  • Add all cookie dough to a food processor (or blend with a hand blender) until smooth. 

Assembling the White Chocolate Eggs & Nests

  • Once white chocolate egg moulds are set, remove from freezer and add a scoop of cookie dough to each egg, pressing it in.
  • Pour a thin layer of white chocolate over each egg to form the flat bottoms. Place in the freezer for 30 minutes.
  • Once set, carefully remove nests from the muffin pan.
  • Once eggs are set remove from the mould and place into nests.
Keyword chocolate, Chocolate Eggs, Coconut, Easter, Nests, White Chocolate

Looking for more dessert recipes? Try my Vanilla Orange Buttercream Cake!

Vanilla & Orange Buttercream Cake

Shredded Tofu Chicken

Shredded Tofu Chicken

A quick and easy vegan Shredded Tofu Chicken, made up of firm tofu, flavoured in a vegan ‘chicken’ marinade made of poultry spices and broth.

This super simple to make tofu chicken is a fantastic non-processed vegan meat option! If you’re trying to cut down on pre-made store bought vegan meat, start with this Shredded Tofu Chicken recipe! It’s less expensive than buying vegan meat replacements from your grocer, and much healthier.

One of the best parts about this recipe is that it’s made with only firm tofu, shredded with a cheese grater, and simple pantry ingredients. This vegan meat is made without vital wheat gluten, so it’s suitable for a gluten free diet.

Shredded Tofu Chicken

What Type of Tofu To Use

Be sure to use the right type of tofu for this recipe! If you’re new to tofu, you should know that not all varieties are interchangeable. Tofu varies in firmness from soft to medium firm, firm and extra firm.

So, what firmness of tofu is best for this recipe you may ask? I suggest firm or extra firm. Ideally you should use the type of firm tofu not in water, but rather the type that is in the vacuum pack with very minimal moisture.

I don’t press the tofu for this recipe out of simplicity. Since we’re using a vacuum pack tofu with minimal moisture, simply patting the block of tofu before shredded it will suffice perfectly fine!

Soft tofu will not work for this recipe, as it will not shred and will be a watery mushy mess!

Generally when making tofu taste like chicken or meat, it’s usually recommended to use a firm or extra firm tofu to get the right texture.

Ingredients in This Recipe

Shredded Tofu Chicken
  • Block firm tofu, shredded
  • Vegetable broth
  • Miso paste (optional)
  • Olive oil
  • Dried sage
  • Dried thyme
  • Nutmeg
  • Salt
  • Pepper

How to Make This Recipe

Shredded Tofu Chicken
  1. Preheat oven to 400 degrees Fahrenheit. Drain block of firm tofu and pat dry.
Firm Tofu Block
  1. Using the large side (not fine) of a cheese grater, grate the entire block of tofu. Set aside.
Shredded Tofu Chicken Sandwich
  1. Add broth, miso paste (optional), olive oil, herbs, salt and pepper to a large bowl and mix thoroughly. Toss shredded tofu in the mixture.
Shredded Tofu Chicken
  1. Lay to the tofu in one layer on a parchment-lined baking sheet. Bake for 12-15 minutes. Remove and allow to cool.
Shredded Tofu Chicken
  1. Use how you would use shredded chicken (in tacos, egg rolls, sandwiches, quesadillas and more)!

Common Questions

Can I use soft or silken tofu in this recipe?

Use only firm or extra firm tofu in this recipe. Ideally use firm or extra firm tofu not in water, but rather the type that is in the vacuum pack with very minimal moisture. Soft or silken tofu will not work in this recipe.

How do I store this Shredded Tofu Chicken?

You can store the mixture in the refrigerator for 3-4 days.

How do I use this Shredded Tofu Chicken?

You can use this Shredded Tofu Chicken any way that shredded chicken would be used. Add it to a skillet with stir fried vegetables, use in tacos, quesadillas, or in sandwiches like my Shredded Tofu Chicken Sandwich!

Shredded Tofu Chicken

A quick and easy vegan Shredded Tofu Chicken, made up of firm tofu, flavoured in a vegan 'chicken' marinade made of poultry spices and broth.
Print Recipe Pin Recipe
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Course dinner, Lunch, Main Course
Cuisine American, Asian, Plant-Based
Servings 4 servings

Ingredients
  

Shredded Tofu Chicken

  • 1 block firm tofu  shredded
  • 1/3 cup vegetable broth
  • 1/2 tsp miso paste optional but recommended
  • 1 Tbsp olive oil
  • 1/2 tsp dried sage
  • 1/2 tsp dried thyme
  • 1/8 tsp nutmeg
  • 1/2 tsp salt
  • pepper to taste

Instructions
 

Shredded Todu Chicken

  • Preheat oven to 400 degrees Fahrenheit. Drain block of firm tofu and pat dry.
  • Using the large side (not fine) of a cheese grater, grate the entire block of tofu. Set aside.
  • Add broth, miso paste (optional), olive oil, herbs, salt and pepper to a large bowl and mix thoroughly. Toss shredded tofu in the mixture.
  • Lay to the tofu in one layer on a parchment-lined baking sheet. Bake for 12-15 minutes. Remove and allow to cool.
  • Use how you would use shredded chicken (in tacos, egg rolls, sandwiches, quesadillas and more)!
Keyword chicken, meat, tofu, Vegan chicken, Vegan meat

Looking for more Vegan Shredded Chicken recipes? Try my Shredded Tofu Chicken Sandwich!

Shredded Tofu Chicken Sandwich

Tofu Chicken Pot Pie

Tofu Chicken Pot Pie

A wholesome comforting homemade Tofu Chicken Pot Pie, made with an easy 5 minute crust and creamy vegetable filling.

These pies feature a super simple press in pie crust that comes together in no time. There is no need to buy processed grocery store crusts! You will seriously not believe how easy these fail-proof healthy pie crusts are to make. They will definitely become a staple in your vegan recipe repertoire.

One of the best features of this pot pie recipe is that you can make each component ahead of time. Simply make the pie crusts, tofu chicken, and vegetable filling ahead of time and store each separately in the refrigerator or freezer, and then assemble and bake for a wholesome dinner.

This vegan and dairy-free Tofu Chicken Pot Pie can also easily be made gluten free! So it’s a great option for all dietary restrictions.

Tofu Chicken Pot Pie

Ingredients in This Recipe

Easy Pie Crusts
Tofu Chicken
Vegetable Filling

How to Make This Recipe

Easy Pie Crusts
  1. Add flour and salt together in a medium bowl and mix.
  2. In a smaller bowl, whisk the oil with the water until it becomes light in colour.
  3. Right away, pour the entire water/olive oil mixture into the bowl of flour.
  4. Stir with a fork until the flour is mixed in with the liquids.
olive oil for Easy Press in Pan Pie Crust
  1. Dump the dough into your pie plates (either 4 miniature pie plates or 2 regular sized pie plates) and press gently until it covers the pan evenly.
  2. Cover and set aside in the refrigerator.
Tofu Chicken
  1. Drain block of firm tofu and pat dry. Cut into small cubes.
  2. Preheat oven to 400 degrees Fahrenheit.
  3. Add broth, miso paste (optional), olive oil, herbs, salt and pepper to a large bowl and mix thoroughly. Toss shredded tofu in the mixture.
  4. Lay to the tofu in one layer on a parchment-lined baking sheet. Bake for 12-15 minutes. Remove and allow to cool.
Tofu Chicken
Vegetable Filling
  1. Preheat oven to 400 degrees F.
  2. Heat the olive oil over medium-high heat in a large pot. Add the onions and garlic and sauté until onion is translucent ( 1-2 minutes). 
  3. Whisk in the flour, vegetable broth and unsweetened almond milk. Add the carrots, celery and peas, potato and tofu chicken. Simmer for 5-10 minutes, until the sauce thickens.
Vegan Pot Pie Filling
Assembling the Pot Pies
  1. Pour the filling evenly into the pie crusts. (Do not add the filling until you intend to bake the pies, or the crusts will be soggy. If you are making these pies ahead, store the crusts and the filling separately and then fill the pies before baking).
  2. Bake for 35-45 minutes, until the crust is golden brown. Cut, serve and enjoy!
Tofu Chicken Pot Pie

Common Questions

How many pies does this recipe make?

This recipe makes 4 mini pot pies, or 2 regular size pot pies.

Can I replace the Chicken Tofu in this recipe?

I recommend using this tofu chicken because it’s delicious! But if you’d like to take a shortcut you can use a pre-made vegan chicken, or omit in entirely.

Can I Make This Recipe Gluten-Free?

Absolutely! Simple replace the all purpose flour in this recipe with Bob’s Red Mill Bob’s Red Mill Gluten Free, 1 to 1 Baking Flour.

Tofu Chicken Pot Pie

Tofu Chicken Pot Pie

A wholesome comforting homemade Tofu Chicken Pot Pie, made with an easy 5 minute crust and creamy vegetable filling.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course dinner, Main Course
Cuisine American, Plant-Based
Servings 4 mini pies (or 2 regular))

Ingredients
  

Easy Pie Crusts

  • 3 cups all purpose flour (or Bob's Mill 1 to 1 Gluten Free Flour)
  • 1 1/5 tsp salt
  • 12 Tbsp extra virgin olive oil
  • 6 1/2 Tbsp cold water must be cold water, not room temperature

Tofu Chicken

  • 1 block firm tofu
  • 1/3 cup vegetable broth
  • 1 tsp miso paste  optional but recommended
  • 1 Tbsp olive oil
  • 1/2 tsp dried sage
  • 1/2 tsp dried thyme
  • 1/8 tsp nutmeg
  • 1/2 tsp salt
  • pepper to taste

Vegetable Filling

  • 2 Tbsp olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1/3 cup all purpose flour (or Bob's Mill 1 to 1 Gluten Free Flour)
  • 2 cups vegetable broth
  • 1 cup unsweetened almond milk
  • 1 cup chopped carrot fresh or frozen
  • 1 cup chopped celery
  • 1 cup green peas fresh or frozen
  • 1 large russet potato chopped into small cubes
  • 1/2 tsp salt

Instructions
 

Easy Pie Crusts

  • Add flour and salt together in a medium bowl and mix.
  • In a smaller bowl, whisk the oil with the water until it becomes light in colour.
  • Right away, pour the entire water/olive oil mixture into the bowl of flour.
  • Stir with a fork until the flour is mixed in with the liquids.
  • Dump the dough into your pie plates (either 4 miniature pie plates or 2 regular sized pie plates) and press gently until it covers the pan evenly.
  • Cover and set aside in the refrigerator.

Tofu Chicken

  • Drain block of firm tofu and pat dry. Cut into small cubes.
  • Preheat oven to 400 degrees fahrenheit.
  • Add broth, miso paste (optional), olive oil, herbs, salt and pepper to a large bowl and mix thoroughly. Toss shredded tofu in the mixture.
  • Lay to the tofu in one layer on a parchment-lined baking sheet. Bake for 12-15 minutes. Remove and allow to cool.

Vegetable Filling

  • Preheat oven to 400 degrees F.
  • Heat the olive oil over medium-high heat in a large pot. Add the onions and garlic and sauté until onion is translucent ( 1-2 minutes). 
  • Whisk in the flour, vegetable broth and unsweetened almond milk. Add the carrots, celery and peas, potato and tofu chicken. Simmer for 5-10 minutes, until the sauce thickens.

Assembling Pot Pies

  • Pour the filling evenly into the pie crusts. (Do not add the filling until you intend to bake the pies, or the crusts will be soggy. If you are making these pies ahead, store the crusts and the filling separately and then fill the pies before baking).
  • Bake for 35-45 minutes, until the crust is golden brown. Cut, serve and enjoy!
Keyword chicken, Pie, Pie crust, tofu, Vegan chicken, Vegetables

Looking for more vegan pie recipes? Try my Cheesy Spicy Lentil Pie recipe!

Cheesy Spicy Lentil Pie

Edible Vegan Cookie Dough

Edible Vegan Cookie Dough

Soft, rich, and incredibly delicious, my healthy Edible Vegan Cookie Dough is made with protein-rich chickpeas, oats, and pantry items. This dough is sweetened with all natural maple syrup, has no refined sugar and is gluten free.

If you’re looking for a cookie dough that is safe to eat raw, this recipe is perfect! Not only is it rich and delicious like a classic cookie dough, but it’s a healthy version you can feel good about.

Why This Vegan Cookie Dough is Edible Raw

My Edible Vegan Cookie Dough is completely safe to consume raw and uncooked. This is because my cookie dough recipe contains no flour and no eggs (obviously since it is a vegan recipe), making it suitable to eat without cooking it.

Typically it’s unsafe to eat conventional raw cookie dough due to its raw flour and raw egg content. Eggs can have Salmonella causing bacteria on their outer shell that can contaminate food when cracked and added to cookie dough. Since we’re making vegan cookie dough, this is not a worry as we are making an egg-free recipe!

Many people aren’t aware that uncooked flour is also a potential health risk. Unlike with eggs, this is something that affects vegans, since flour is a vegan ingredient! Flour is not treated to kill pathogens so it needs to be cooked to kill any E. coli causing bacteria.

Thankfully this Edible Vegan Cookie Dough uses oats instead of flour, making it safe to eat raw!

Edible Vegan Cookie Dough

What Makes this Cookie Dough Healthy

My Edible Vegan Cookie Dough is made with clean ingredients, are gluten-free and even contain plenty of protein. This cookie dough batter is actually made with chickpeas instead of flour! Beans such as chickpeas are actually an excellent substitute for flour in many dessert recipes. They have the benefit of giving your baking a boost of nutrients!

The chickpeas in this Edible Vegan Cookie Dough are full of protein, fiber, folic acid and manganese, making them a nutritional powerhouse. The fiber content in chickpeas helps stabilize blood sugar and can also lower cholesterol. The use of chickpeas instead of flour also makes this recipe suitable for those with a gluten intolerance.

Since this cookie dough is sweetened with maple syrup rather than refined sugar, it is a great low-glycemic desserts option. Maple syrup is lower on the glycemic index than white sugar, with the benefit of not spiking blood sugar as quickly.

The results are a super yummy dessert that doesn’t make you feel sluggish or heavy afterwards. These dessert bars actually give you energy!

Ingredients in This Recipe

  • Canned chickpeas (or dry chickpeas, cooked, cooled and rinsed)
  • Vanilla extract
  • Baking soda
  • Peanut butter (or nut butter of choice)
  • Coconut oil
  • Maple syrup
  • Rolled or quick oats
  • Chocolate chips (I use Enjoy Life Foods Semi-Sweet Chocolate Chips)
Edible Vegan Cookie Dough

How to Make This Recipe

  1. Add all cookie dough ingredients (oats, chickpeas, peanut butter, baking soda, coconut oil) except chocolate chips to a food processor (or blend with a hand blender) until very smooth. 
  1. Stir in the chocolate chips.
  1. Roll into 6-8 balls (depending on desired size) and chill in the refrigerator for 1 hour before serving (optional). Or, add all cookie dough to an airtight container and chill, then scoop out desired amount.
Edibe Vegan Cookie Dough

Common Questions

Can I use a different bean other than chickpeas?

White beans will also work in this recipe, but I suggest using chickpeas for the best taste.

How Do I store This cookie dough?

If not eaten right away, this Edible Vegan Cookie Dough stores best in the freezer. For optimal freshness I suggest keeping any leftovers in an air-tight container in the freezer and simply thaw slightly before eating.

Edible Vegan Cookie Dough

Edible Vegan Cookie Dough

Healthy yet incredibly decadent, this Edible Vegan Cookie Dough is made with chickpeas, oats, and pantry items. This dough has no refined sugar and is gluten free.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Dessert
Cuisine Plant-Based
Servings 8 balls

Equipment

  • hand mixer or food processor

Ingredients
  

Edible Vegan Cookie Dough

  • 1 can chickpeas (250 grams) drained and rinsed
  • 2 tsp vanilla extract
  • 1/4 tsp baking soda
  • 2 Tbsp peanut butter
  • 2 Tbsp coconut oil
  • 1/2 cup maple syrup
  • 1 1/2 cups rolled or quick oats
  • 1/4 cup chocolate chips or more if desired

Instructions
 

Edible Vegan Cookie Dough

  • Add all cookie dough ingredients except chocolate chips to a food processor (or blend with a hand blender) until very smooth. 
  • Stir in the chocolate chips.
  • Roll into 6-8 balls (depending on desired size) and chill in the refrigerator for 1 hour before serving (optional). Or, add all cookie dough to an airtight container and chill, then scoop out desired amount.
Keyword Chickpeas, Chocolate Chips, Coconut oil, Cookie dough, cookies

Looking for more vegan dessert recipes? Try my Vegan Cookie Dough Bars!

Vegan Cookie Dough Bars

Vegan Cookie Dough Bars

Vegan Cookie Dough Bars

Healthy yet incredibly decadent, these Vegan Cookie Dough Bars are made with chickpeas, oats, maple syrup and chocolate.

If you’re looking for a dessert that does not taste healthy but totally is, these Vegan Cookie Dough Bars are perfect! These bars have a soft cookie dough base that is so satisfying, and a thin crispy layer of chocolate for the perfect crunch.

Best of all, my Vegan Cookie Dough Bars are made with clean ingredients, are gluten-free and even contain plenty of protein. The cookie dough base contains chickpeas and absolutely no flour. It’s also sweetened with maple syrup rather than refined sugar. The results are a super yummy dessert that doesn’t make you feel sluggish or heavy afterwards. These dessert bars actually give you energy!

Why to Use Chickpeas in Desserts

You might find it hard to believe but chickpeas are actually a great substitute for flour in many dessert recipes. One of the main pros of using chickpeas in baking is they are filled with nutrients! They are full of protein, fiber, folic acid and manganese, making them a nutritional powerhouse. They’re also a naturally gluten-free flour replacement, perfect for those with a gluten intolerance.

Plus, chickpeas are ideal for creating low-glycemic desserts for people who have diabetes or simply want a healthier option. The fiber content in chickpeas helps stabilize blood sugar and can also lower cholesterol.

Most importantly, chickpeas actually taste good in baking! In my Vegan Cookie Dough Bars the chickpeas take on the sweet flavours perfectly and give a soft slightly chewy texture to the cookie dough base.

Vegan Cookie Dough Bars

Ingredients in This Recipe

Vegan Cookie Dough
  • Chickpeas
  • Vanilla extract
  • Baking soda
  • Peanut butter (or nut/seed butter of choice)
  • Coconut oil
  • Maple syrup
  • Rolled or quick oats
  • Vegan chocolate chips (semi sweet and/or white chocolate)
Chocolate Coating

How to Make This Recipe

Vegan Cookie Dough
  1. Add all cookie dough ingredients except chocolate chips to a food processor (or blend with a hand blender) until very smooth. 
  1. Stir in the chocolate chips.
  1. Spread the cookie dough into a parchment paper lined 9 X 13 inch pan. Chill in the refrigerator for 3-4 hours.
Chocolate Coating
  1. Add a couple inches of water to a pot and place a heat resistant bowl on top so it is resting on the edges of the pot, but not touching the water. Heat water on low. Put coconut oil and chopped chocolate or chocolate chips in the bowl, stir often until fully melted.
  1. Pour the melted chocolate over the pan of chilled cookie dough and spread it evenly. Chill the bars once more for 3-4 hours.
  1. Remove chilled bars from the refrigerator and slice into 8 long bars. Sprinkle with vegan sprinkles (if desired).
Vegan Cookie Dough Bars

Common Questions

Can I use a different bean other than chickpeas?

Yes! White beans will also work in this recipe.

How do I store these bars?

These store best in the freezer. For optimal freshness I suggest keeping any leftovers in an air-tight container in the freezer and simply thaw before eating.

Vegan Cookie Dough Bars

Vegan Cookie Dough Bars

Healthy yet incredibly decadent, these clean Vegan Cookie Dough Bars are made with chickpeas, oats and chocolate.
Print Recipe Pin Recipe
Prep Time 7 minutes
chill time 3 hours
Total Time 7 minutes
Course Dessert
Cuisine Plant-Based
Servings 8 bars

Ingredients
  

Vegan Cookie Dough

  • 1 can chickpeas (250 grams) drained and rinsed
  • 2 tsp vanilla extract
  • 1/4 tsp baking soda
  • 2 Tbsp peanut butter
  • 2 Tbsp coconut oil
  • 1/2 cup maple syrup
  • 1 1/2 cup rolled or quick oats
  • 1/4 cup chocolate chips

Chocolate Coating

  • 1/2 cup chopped semi sweet chocolate pieces or chocolate chips
  • 1 Tbsp coconut oil
  • handful vegan sprinkles optional

Instructions
 

Vegan Cookie Dough

  • Add all cookie dough ingredients except chocolate chips to a food processor (or blend with a hand blender) until very smooth. 
  • Stir in the chocolate chips.
  • Spread the cookie dough into a parchment paper lined 9 X 13 inch pan. Chill in the refrigerator for 3-4 hours.

Chocolate Coating

  • Add a couple inches of water to a pot and place a heat resistant bowl on top so it is resting on the edges of the pot, but not touching the water. Heat water on low. Put coconut oil and chopped chocolate or chocolate chips in the bowl, stir often until fully melted.
  • Pour the melted chocolate over the pan of chilled cookie dough and spread it evenly. Chill the bars once more for 3-4 hours.
  • Remove chilled bars from the refrigerator and slice into 8 long bars. Sprinkle with vegan sprinkles (if desired).
Keyword bars, Chickpeas, chocolate, Chocolate Bars, Gluten Free, Healthy dessert, No Bake, Oats

Looking for more vegan dessert recipes? Try my Vanilla & Orange Buttercream Cake!

Vanilla & Orange Buttercream Cake

Shredded Tofu Chicken Sandwich

Shredded Tofu Chicken Sandwich

Shredded tofu flavoured in an easy vegan ‘chicken’ marinade, then tossed in a creamy dressing for a comforting Shredded Tofu Chicken Sandwich.

This super quick and simple to make tofu chicken is a great unprocessed vegan meat option! If you’re tired of buying expensive vegan meat from your grocer, this homemade vegan meat substitute is the perfect place to start.

Best of all, this shredded chicken is made with only tofu and simple pantry ingredients. It’s made without vital wheat gluten (making it much quicker to throw together), and so this vegan chicken contains no gluten.

This wholesome vegan chicken is then tossed in a dairy-free creamy dressing for the perfect Shredded Tofu Chicken Sandwich.

Shredded Tofu Chicken Sandwich

What Kind of Tofu To Use

There are actually various types of tofu, differing in firmness. So, what firmness of tofu is best you may ask? It all depends on the recipe you’re making!

You have to pay attention to the firmness level of tofu that a recipe calls for. Why? The firmness of tofu impacts how much moisture there will be in the recipe, as well as the texture. In order to make tofu taste like chicken or meat in general, it’s all about getting the right texture.

The most common types of tofu are silken, soft, medium, firm, medium firm, and extra firm. Firm and extra firm tofu have an almost meat-like texture, making them a perfect meat substitute when flavoured and seasoned.

For this Shredded Tofu Chicken Sandwich recipe, it’s best to use firm tofu (or extra-firm tofu would work too). Ideally you should use the type of firm tofu not in water, but rather the type that is in the vacuum pack with very minimal moisture.

Shredded Tofu Chicken Sandwich

Ingredients in This Recipe

Shredded Tofu Chicken
  • Block firm tofu, shredded
  • Vegetable broth
  • Miso paste (optional)
  • Olive oil
  • Dried sage
  • Dried thyme
  • Nutmeg
  • Salt
  • Pepper
Dressing
Shredded Tofu Chicken Sandwich
  • Slices of bread (or buns)
  • Iceberg lettuce leaves

How to Make This Recipe

Shredded Tofu Chicken
  1. Drain block of firm tofu and pat dry. Using the large side (not fine) of a cheese grater, grate the entire block of tofu. Set aside.
Firm Tofu Block
Shredded Tofu Chicken Sandwich
  1. Preheat oven to 400 degrees fahrenheit.
  2. Add broth, miso paste (optional), olive oil, herbs, salt and pepper to a large bowl and mix thoroughly. Toss shredded tofu in the mixture.
tofu dressing
Shredded Tofu Chicken Sandwich
  1. Lay to the tofu in one layer on a parchment-lined baking sheet. Bake for 12-15 minutes. Remove and allow to cool.
Shredded Tofu Chicken Sandwich
Dressing
  1. In a large bowl combine vegan mayonnaise, vinegar, mustard, dill, salt and pepper to a small bowl. Mix well. Taste and add further salt and pepper if needed. Mix in the Shredded Tofu Chicken.
  2. Place in the refrigerator to cool for 15-30 minutes (optional but recommended).
Shredded Tofu Chicken Sandwich
Shredded Tofu Chicken Sandwich
  1. Place washed lettuce leaves on one slice of bread. Spoon generous portion of the tofu chicken salad mixture on top. Place more lettuce leaves on top before adding another slice of bread. Serve!
Shredded Tofu Chicken Sandwich

Common Questions

Can I use soft or silken tofu in this recipe?

No. Soft or silken tofu will not work in this recipe. You should use firm or extra firm tofu. It should ideally be the type of firm tofu not in water, but rather the type that is in the vacuum pack with very minimal moisture.

Do I have to refrigerate the tofu chicken and dressing mixture before making the sandwiches?

You don’t have to refrigerate the mixture before making the sandwiches, however I prefer it chilled. It’s up to your individual taste.

How do I store this Shredded Tofu Chicken?

You can store the mixture in the refrigerator for 1-3 days. I don’t suggest freezing the shredded tofu chicken mixture.

Shredded Tofu Chicken Sandwich

Shredded Tofu Chicken Sandwich

Shredded tofu flavoured in an easy vegan 'chicken' marinade, then tossed in a creamy dressing for a comforting chicken salad style sandwich.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Lunch
Cuisine American
Servings 4 people

Ingredients
  

Shredded Tofu Chicken

  • 1 block firm tofu shredded
  • 1/3 cup vegetable broth
  • 1/2 tsp miso paste optional
  • 1 Tbsp olive oil
  • 1/2 tsp dried sage
  • 1/2 tsp dried thyme
  • 1/8 tsp nutmeg
  • 1/2 tsp salt
  • pepper to taste

Dressing

  • 1/4 cup plus 1 Tbsp vegan mayonnaise such as Follow Your Heart Vegenaise
  • 1 Tbsp vinegar
  • 1/2 Tbsp mustard
  • 1/4 tsp dill
  • 1/8 tsp salt plus more to taste
  • to taste pepper

Shredded Tofu Chicken Sandwich

  • 4-6 slices bread depending on how many sandwiches you make
  • 6-8 large iceberg lettuce leaves

Instructions
 

Shredded Tofu Chicken

  • Drain block of firm tofu and pat dry. Using the large side (not fine) of a cheese grater, grate the entire block of tofu. Set aside.
  • Preheat oven to 400 degrees fahrenheit.
  • Add broth, miso paste (optional), olive oil, herbs, salt and pepper to a large bowl and mix thoroughly. Toss shredded tofu in the mixture.
  • Lay to the tofu in one layer on a parchment-lined baking sheet. Bake for 12-15 minutes. Remove and allow to cool.

Dressing

  • In a large bowl combine vegan mayonnaise, vinegar, mustard, dill, salt and pepper to a small bowl. Mix well. Taste and add further salt and pepper if needed. Mix in the Shredded Tofu Chicken.
  • Place in the refrigerator to cool for 15-30 minutes (optional but recommended).

Shredded Tofu Chicken Sandwich

  • Place washed lettuce leaves on one slice of bread. Spoon generous portion of the tofu chicken salad mixture on top. Place more lettuce leaves on top before adding another slice of bread. Serve!
Keyword chicken, sandwich, tofu, Tofu Sandwich, Vegan chicken

Looking for more vegan sandwich recipes? Try my Easy Vegan Egg Salad!

Easy Vegan Egg Salad

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