PatagoniaLlami – Page 27

Chocolate Almond Butter Protein Balls

It’s hard to go cold turkey off of sweets so give yourself a healthy dessert like these four ingredient Chocolate Almond Butter Protein Balls. They have just the right amount of chocolate and sweetness to keep you on the right track. {gluten free, vegan, dairy free}

Chocolate Almond Butter Protein Balls in a blue bowl

How are those New Year’s resolutions coming? Keeping them simple is the best way to win. It’s my way of cheating! I keep it so simple I almost can’t fail…

take vitamins
work out three days per week
reduce sugar, gluten, dairy and alcohol

See how easy those are? And notice I said reduce. Anytime I completely cut something out of my diet, I crave it even more. I’ve been mostly gluten free for about five years so that’s pretty easy for me.

Chocolate Almond Butter Protein Balls stacked up

Sugar… that’s another story. I often stop by the pantry multiple times per day to eat small handfuls of chocolate chips. I’m sure if I put those in a bowl and looked at the serving size, I would be horrified. I’ll never do that!

The holidays were a total booze fest here with all the entertaining we did. That one may be a bit difficult too. It’s so nice to wind down with a glass of wine but I am trying to only do that on Friday and Saturday. Contrary to popular belief, Thursday does not count as the weekend. Sorry ladies!

Chocolate Almond Butter Protein Balls on parchment paper

I’ve done Whole 30 a few times in the past and I love it. It really gives you a sense of what is messing up your gut and causing symptoms like bloating and gas. I figured out fairly quickly that dairy and gluten do a number on me.

Feeling better is the best motivation for giving up a food group.

Now that I know what bothers me I avoid it when I can and I indulge when I want to, knowing what the results will be. Sometimes, it’s just worth it like when I’m having people over for dinner or when I go out on a date with hubby.

Chocolate Almond Butter Protein Balls easily made with four ingredients

So with all that in mind I present you with these four ingredient Chocolate Almond Butter Protein Balls. I’ve been making these forever and they are great as a sub for an after dinner bowl of ice cream. They are sweet and full of protein. Eat them for a snack midmorning or a treat after dinner. The other thing that helps is not buying ice cream at all ?.

I use Vega One for my protein powder. I’m obsessed with this stuff and have it on automatic delivery from Amazon. My kids love it and make their protein shakes out of it all this time.

These Chocolate Almond Butter Protein Balls are…

satisfying
sweet
chocolatey
packed with protein
gluten free
vegan
portable

So give them a try. I hope they help you stick to some of your New Year’s resolutions.

A blue and white bowl filled with chocolate covered cookies and Chocolate Almond Butter Protein Balls.

It’s hard to go cold turkey off of sweets so give yourself a healthy dessert like these four ingredient Chocolate Almond Butter Protein Balls. They have just the right amount of chocolate and sweetness to keep you on the right track. {gluten free, vegan, dairy free}

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Course: Dessert

Cuisine: American

Diet: Gluten Free

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 12

Calories: 51kcal

Instructions

Mix first three ingredients in a bowl. This will take a bit of time. I used a fork to mash it all together.
Using a small scooper portion out equal sized balls and roll.
Roll in coconut.

Nutrition

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Annie says

January 04, 2017 at 1:41 pm

Love these!

Can we chat about “reducing?” I’m so on board with that. I feel that doing too many changes too soon just leads to frustration and ultimate failure. Little steps is where it’s at when it comes to New Year’s resolutions.

Speaking of which, my husband declared he was going vegan for the month of January (for reasons of his own). I thought it was gonna be easy peasy for me since I already eat mostly vegan anyways, but I never realized how many of his daily calories come from pre-packaged snacks and protein bars. I can’t keep up! I can’t wait to make him these, he’s gonna love em.

Mary Ann @ thebeachhousekitchen says

January 05, 2017 at 8:17 am

I’ll be needing these Karen because after a solid month of holiday indulging I’ll be spending lots of time at the gym for the next few weeks! I’ll need my energy! And they sound delicious!

Lauri says

January 06, 2017 at 11:21 pm

So where does the chocolate come from? No chocolate in ingredient list.

Karen Kelly says

January 07, 2017 at 8:32 am

Hi Lauri, I used chocolate protein powder from Vegan One. Thanks for your question!

Agness of Run Agness Run says

January 16, 2017 at 6:50 pm

Starting the day with an energy bomb like that is pretty amazing!

Karen Kelly says

January 17, 2017 at 11:58 am

It is Agness!

July 18, 2025

Pineapple-Lemon Cookies

“Nice and tasty cookies; a very pleasant mix for a vegan and non vegan alike”

photo by Thedeath458

Ready In:: 40mins
Ingredients:: 8

¹⁄₂

cup vegan margarine, melted or 1/2 cup canola oil
1 ¹⁄₂ – 2

teaspoons lemon extract
1

cup sugar (Use your favorite vegan variety.)
1

cup canned crushed pineapple, drained
¹⁄₄

teaspoon salt
2

teaspoons baking powder
1

cup all-purpose flour or 1 cup unbleached flour
1

cup whole wheat flour

directions

Preheat oven to 350 degrees.
In a medium-sized mixing bowl, blend together the margarine or oil, extract, and sugar. Fold in the canned pineapple.
Stir in the salt and baking powder, then the flours, blending well. Do not beat.
Drop mixture by Tablespoonfuls on parchment-lined insulated cookie sheets or greased regular cookie sheets. Bake for about 20 minutes or until set. When done, cookies should be only very lightly browned. Cool on wire racks.

Questions & Replies

Got a question?

Share it with the community!

Very good! I use double the amount of pineapple… and everybody loves them.

July 18, 2025

Vegan Stuffed Peppers

Ingredients:

6 large Stuffed Peppers
2 cups Quinoa
3 small Roma Tomatoes
1 cup Frozen corn ; thawed
1 small sweet onion ; chopped
1/3 cup red beans ; rinsed, drained, cooked
1/3 cup black beans ; rinsed, drained, cooked
4 leaves Basil fresh
3 cloves Garlic
1 teaspoon salt
1/2 teaspoon Black pepper
3/4 cup Spaghetti Sauce
1/2 cup Water

July 18, 2025

Vegan Honey Mustard

This vegan honey mustard dipping sauce is a sweet and tangy way to add flavor to your favorite vegan “chicken” nuggets, sandwiches, cauliflower nuggets, or tofu bites! With just a few simple ingredients, you can whip up this honey mustard dipping sauce or dressing in minutes!

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Enter your email below and get it sent straight to your inbox. Plus, get more amazing vegan recipes that will satisfy your cravings!

Is honey vegan?

No, honey is not vegan. People have varying opinions about the ethics of harvesting and eating honey, but the bottom line is that since it’s from an animal, then honey is not vegan. However, many people who identify as plant-based do eat honey, just no other foods that are derived from animals.

Honey substitutions

If you still want the flavor and texture of honey, but you are vegan, you can use Bee Free Honee. It’s a product made from apples, yet it has a surprisingly similar taste to real honey. You can also easily make it yourself using my vegan honey recipe made from apple juice.

If you’re not super picky about having the exact honey flavor, then agave nectar is also a good vegan honey alternative and can be substituted in most recipes.

Ingredients

Yellow Mustard – this is just plain regular mustard you can get at any store. You can also use brown spicy mustard or dijon mustard for more flavor.
Agave Nectar – agave is the easiest honey substitute to find, but you can also use Bee Free Honee or my homemade apple honey. You can also use maple syrup as a sweetener, but this will not give you the same honey flavor.
Sea Salt – for flavor.
Garlic Powder – or onion powder for flavor (optional).

How to make vegan honey mustard

It’s super easy to make homemade honey mustard and only takes a few minutes!

Put yellow mustard into a small bowl.
Add vegan Bee Free Honee, my vegan honey, or agave nectar to the mustard.
Stir until smooth.
Add a dash of salt and garlic powder for extra flavor. (optional)

A collage of 2 pictures showing mixing the vegan honey with the mustard to make vegan honey mustard.

It’s that simple to make the most delicious vegan honey mustard sauce ever!

Note – you can also mix this vegan honey mustard with some vegan mayo or garlic aioli for a delicious sandwich spread.

Vegan honey mustard dressing

If you want honey mustard salad dressing, add 1 tbsp. of white vinegar (or apple cider vinegar) and whisk until creamy to turn it into a honey mustard vinaigrette! Pour it on your salad or use it as a dip for carrot sticks or veggies.

A bowl of honey mustard dipping sauce or dressing with a yellow napkin next to it.

Storage

Keep your honey mustard in the fridge in a glass jar or airtight container for up to 2 weeks.

More vegan dipping sauces

Vegan honey mustard recipe

A bowl of vegan honey mustard dipping sauce with a spoonful of honey mustard above it.

Vegan Honey Mustard

Yield: 6

Prep: 5 minutes

Total: 5 minutes

A vegan honey mustard dip or dressing to add to anything you choose.

Put 1/4 cup of yellow mustard into a small bowl.
Add vegan honey (or Bee Free Honee or agave nectar) to the mustard.
Stir until smooth.
Add a dash of salt and garlic powder for extra flavor. (optional)

If you want honey mustard dressing for a salad, add 1 tbsp. of white vinegar to turn it into a honey mustard vinaigrette!

Serving: 1tbsp, Calories: 28kcal, Carbohydrates: 5g, Sodium: 166mg, Potassium: 14mg, Sugar: 4g, Vitamin C: 0.2mg, Calcium: 6mg, Iron: 0.2mg

📌 Be sure to follow me on Pinterest for new vegan recipes!

July 18, 2025

Vegan Pumpkin Bisque

This pumpkin bisque is made with plant-based ingredients, but it’s not just for vegans! The cozy recipe is full of warm, comforting flavor. Plus, it’s just as rich and creamy as its dairy-based counterpart. What’s not to love? Try this vegan pumpkin bisque recipe today.

Pumpkin Bisque Ingredients

These are the convenient ingredients you’ll need to make this pumpkin bisque recipe:

· Olive oil: This vegan pumpkin bisque starts with an onion sauteed in olive oil.

· Onion: Cook the diced onion until it’s tender and fragrant.

· Broth: Use store-bought or homemade vegetable broth.

· Pumpkin: Use store-bought or homemade pumpkin puree.

· Milk: Almond milk is what makes this dish extra creamy.

· Spice and seasonings: The pumpkin bisque is seasoned with salt, pepper, and cinnamon.

· Garnishes: Finish each bowl with a drizzle of balsamic vinegar, toasted sliced almonds, and fresh parsley.

How to Make Pumpkin Bisque

Though this pumpkin bisque tastes like it came from a 5-star restaurant, it’s actually quite easy to make: You’ll start by cooking the onion. Add the broth and pumpkin puree, then blend the mixture with an immersion blender. Stir in the almond milk and seasonings. Ladle the soup into bowls, drizzle with balsamic vinegar, and garnish with almonds and parsley.

You’ll find the full, step-by-step recipe below.

How to Serve Pumpkin Bisque

This vegan pumpkin bisque is hearty enough to serve as a main dish. Serve it with some crusty bread or a salad to make a complete meal.

It also works well as a side dish alongside your favorite fall entrees. Explore our collection of Comforting Vegan Dinners for Fall and Winter for delicious inspiration.

Can You Make Pumpkin Bisque Ahead of Time?

Yes, this bisque is a great make-ahead dish. Follow the storage instructions below if you plan to make it a day or two in advance.

How to Store Pumpkin Bisque

Allow the pumpkin bisque to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to four days. Reheat in the microwave or on the stove.

Can You Freeze Pumpkin Bisque?

You can freeze vegan pumpkin bisque for up to two months. Ladle the cooled soup (in serving-size portions) to zip-top freezer bags labeled with the date. Wrap each bag individually in foil and freeze flat. Thaw in the refrigerator overnight. If the soup separates during the thawing process, throw it in the blender.

Allrecipes Community Tips and Praise

“I made it exactly as the recipe stated,” says CLK. “Next time I will add a grating of nutmeg along with the cinnamon. Very delicious!”

“I thought this recipe was simple to make and tasty,” according to POOCHLUV1. “I added pumpkin chips in the soup and extra almonds.Otherwise, I used all the other ingredients which I already had in my pantry!”

“I made this for my vegan friend at work — it’s definitely not for vegans only,” raves Sandee. “Very delicious! I will definitely make it again.”

Editorial contributions by Corey Williams

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Ingredients

Original recipe (1X) yields 4 servings

1 tablespoon olive oil
½ cup chopped onion
2 cups vegetable broth
1 (15 ounce) can pumpkin puree
1 cup Almond Breeze Original or Unsweetened Original almondmilk
½ teaspoon salt
¼ teaspoon ground pepper
¼ teaspoon ground cinnamon
4 teaspoons balsamic vinegar
4 teaspoons sliced, toasted almonds
4 teaspoons chopped fresh parsley

Directions

Gather all ingredients.

Dotdash Meredith Food Studios
Heat olive oil in a saucepan over medium-high heat. Add onion and cook, stirring, until softened, about 3 minutes.

Dotdash Meredith Food Studios
Stir in vegetable broth and pumpkin puree and remove from heat. Blend with an immersion blender until smooth. Return pan to the stovetop over medium heat.

Dotdash Meredith Food Studios
Stir in Almond Breeze almondmilk, salt, pepper, and cinnamon. Cook, stirring occasionally until soup is heated through, about 3 minutes. Ladle soup into 4 bowls. Drizzle with balsamic vinegar and sprinkle almonds and parsley over top.

Dotdash Meredith Food Studios

Editor’s Note:

Nutritional Analysis per serving: Calories 120, Calories from Fat 45, Total Fat 5g (8% DV), Saturated Fat 0.5g (2% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 740mg (31% DV), Carbohydrates 17g (6% DV), Dietary Fiber 4g (16% DV), Sugars 8g, Protein 3g, Vitamin A 260%, Vitamin C 10%, Calcium 15%, Iron 6%.

July 18, 2025

Vegan Wacky Cake

This is my family’s wacky vegan chocolate cake recipe — a rich, delicious treat that pairs perfectly with chocolate or vanilla frosting and a scoop of ice cream. I get fancy with a few mint leaves on top.

Submitted by
Quentin Whitcomb

Updated on March 26, 2025

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Ingredients

Original recipe (1X) yields 8 servings

1 ½ cups all-purpose flour
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 cup water
⅓ cup vegetable oil
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch round cake pan.
Sift flour, sugar, cocoa powder, salt, and baking soda together into a bowl; beat in water, oil, vinegar, and vanilla until smooth, about 1 minute. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool on a wire rack before removing from cake pan, about 1 hour.

Nutrition Facts (per serving)

270	Calories
10g	Fat
44g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 270
% Daily Value *
Total Fat 10g	12%
Saturated Fat 2g	9%
Sodium 450mg	20%
Total Carbohydrate 44g	16%
Dietary Fiber 2g	5%
Total Sugars 25g
Protein 3g	6%
Calcium 8mg	1%
Iron 2mg	8%
Potassium 68mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

July 18, 2025

Vegan Mocha Frappuccino

Ingredients:

* 1 frozen banana
* 1 cup ice
* 1 cup coffee (decaf if you wish)
* 2 tablespoon cocoa powder

July 18, 2025

Vegan Chocolate Truffles

Feb 21, 2024 -May contain affiliate links

At only 62 calories each these Vegan Chocolate Truffles are a rich, creamy, and decadent chocolate dessert worthy of a special occasion…but easy enough to make for an everyday treat!

Close up view of bowl of 3 vegan chocolate truffles with a half eaten truffle on top and a glass of milk in the background

Any other chocoholics out there? We can’t resist a good chocolate treat, but most chocolate desserts are heavy and high in calories. That’s why we created these Vegan Chocolate Truffles! They’re decadent, rich, and so enjoyable whether you want just one to satisfy a sweet tooth or a couple for an indulgent dessert. Whether you make them for your family, friends, guests or make them for yourself, they’re bound to impress!

Are Dark Chocolate Truffles Vegan?

Normally truffles are made with ganache, which is made by pouring hot heavy cream on top of chopped chocolate or chocolate chips until it melts. The chocolate mixture is then refrigerated until it hardens enough to be rolled into truffles.

Many vegan chocolate truffles use coconut milk instead of heavy cream which we avoided because we wanted to make a low-calorie dark chocolate truffle! We relied on coconut milk yogurt and tahini instead.

Two bowls with vegan chocolate truffles and a glass of milk in the background

Ingredients in Vegan Chocolate Truffles

Not only are these chocolate truffles dairy-free and gluten-free, they are also made with simple ingredients that you may already have in your pantry. How did we do it? Here are the (not-so) secret ingredients:

Unsweetened chocolate. has no added sugar or other sweeteners, if you don’t have it handy you may use dark bittersweet or semi-sweet chocolate instead. But note that the truffles will be sweeter and the calories will increase.
Coconut oil. adds richness
Unsweetened plain or vanilla coconut milk yogurt. you can find this in most grocery stores! It will either be with the regular yogurt or in a health food section. You may replace it with almond, cashew, or another plant-based yogurt.
Maple syrup. as an all-natural sweetener
Tahini. you can also use sunflower butter, peanut butter or almond butter.
Unsweetened cocoa powder. for an even more intense chocolate flavor.

Overhead image of several small bowls each filled with the ingredients to make Vegan Chocolate Truffles

How to Make Vegan Chocolate Truffles

Since truffles seem like a special-occasion thing, you may think they’re difficult to make. These are actually incredibly simple, though! They require a bit of melting, mixing, refrigerating, scooping, and then rolling, and…you’re done! Trust us, you can make these.

overhead image of a mixing bowl with melted chocolate, tahini, yogurt, maple syrup and coconut oil

overhead image of a mixing bowl with the chocolate mixture

Tips For Making Vegan Dark Chocolate Truffles

Use high quality chocolate. Don’t skimp on the chocolate the better the taste and texture of your finished truffles will be.
Make sure your truffle mixture is nicely chilled before rolling. If you start rolling your truffles and they seem to be melting or not holding their shape, pop the chocolate mixture back into the refrigerator to firm up.
Store chocolate truffles in an airtight container for up to one week.
Give these intensely chocolate little gems as gifts. Vegan Chocolate Truffles make a thoughtful, impressive, and tasty gift for holidays and birthdays.

Fun Variations

Add Color! Instead of rolling these truffles in cocoa powder, roll them in any color of vegan sprinkles or sanding sugar.
Add Texture. Roll the truffles in crushed nuts, sesame seeds, coconut flakes, matcha powder, or ground espresso to give them a variety of textures. Keep in mind, that adding a coating will change the calorie count.
Add Flavoring. A few drops of peppermint, orange, or vanilla extract will take these dark chocolate truffles to new heights. Add a few sea salt flakes to your coating to add some more texture and flavor.

Bowl of 3 vegan chocolate truffles with a half eaten truffle on top and a glass of milk in the background

More Vegan Chocolate Desserts

Double Chocolate Chip Cookies
Chocolate Bark with Pistachios and Tahini
Chocolate Peanut Butter Pretzel Tart
Chocolate Glazed Banana Bread Donuts
Chocolate Cupcakes Vegan
Chocolate Chia Pudding Date Sweetened
Chocolate Covered Hazelnuts
Chocolate Tart with Raspberries Vegan
Tahini Stuffed Dates Dipped in Chocolate

DID YOU LIKE OUR VEGAN CHOCOLATE TRUFFLES?

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

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Bowl of 3 chocolate truffles with a half eaten truffle on top and a glass of milk in the background

Vegan Chocolate Truffles

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5 from 2 reviews

Description

At only 60 calories each these Vegan Chocolate Truffles are a rich, creamy, and dense chocolate dessert worthy of a special occasion…but easy enough to make for an everyday treat! Check out some of our other chocolate recipes.

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Instructions

Melt chocolate and coconut oil in a small bowl (you can do this in the microwave, at 20-second increments, stirring each time)
Once the chocolate is melted, whisk in coconut yogurt, maple syrup, and almond butter until well incorporated. Refrigerate for 25 minutes or until it hardens enough to handle
Working with approximately 2 teaspoons at a time (you can use a small ice cream scoop if you have one), form the truffles using your hands, and roll them in cocoa powder. Refrigerate until ready to use

Notes

Unsweetened chocolate has no added sugar or sweeteners, if you don’t have it handy you may use dark bittersweet chocolate or chocolate chips instead. But note that the truffles will be sweeter and the calories with increase.
You can find coconut yogurt in most grocery stores! It will either be with the regular yogurt or in a health food section. You may replace it with almond, cashew, or another plant-based yogurt.
You may use sunflower butter or tahini if you have a nut allergy.

This post was originally published on February 5th, 2016, we have updated and republished this post to include more useful information, tips, and recipe substitutions

Prep Time: 5
Refrigeration time: 25
Category: Dessert
Method: No-bake
Cuisine: Vegan

Nutrition

Serving Size:
Calories: 62
Sugar: 1.7 g
Sodium: 5.8 mg
Fat: 4.8 g
Carbohydrates: 4.1 g
Protein: 1.4 g
Cholesterol: 0.1 mg

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July 18, 2025

Stuffed Mini Eggplant

Mini Stuffed Eggplant

Stuffed Mini Eggplant

When I saw these in the grocery store, I had no idea what I would do with them. But how could I resist buying these mini eggplants? Stuffed with a mushroom herb cous cous and served with a sour cream shallot sauce.

Author Veg Life Staff

Ingredients

10 Mini Eggplants
½ C Couscous
1 Tbl vegan Margarine such as Earth Balance
1 C Mixed Mushrooms
2 Cherry Tomatos
1 Tbl Parsley
½ C Panko Bread Crumbs
1 C vegan Parmesan 1/2 for the filling, 1/2 for the topping
¼ C vegan Sour Cream
2 Tbl Minced Shallots
1 Tbl Almond Milk
1 Tbl Fresh Parsley Chopped
1 tsp Lemon Juice
1/8 tsp Salt

Instructions

In a large skillet over medium-high heat, bring 1 C of water to a boil.
Meanwhile, slice the mini eggplants in half, leaving the stems intact. Reduce the heat to a simmer. Place the eggplant face down in the water and cook until just soft.
Turn once.
Do not overcook.
Using a small scoop or melon baller, remove some of the center of the eggplant to accommodate the stuffing. These mini eggplants tend to have a lot of seeds. If yours don’t, go ahead and chop those and add to your filling mixture.
Cook the couscous to the manufacturers instructions. I cook mine with vegetable broth for added flavor. Set aside.
Saute the mushrooms and dice finely. Also dice the tomatos finely.
Combine the cooked couscous, mushrooms, tomato, chopped parsley and season with salt and pepper.
Mix together the panko bread crumbs and vegan parmesan cheese with some parsley.
Stuff the eggplant with the couscous mixture and top with the bread crumb mixture.
Place under a broiler (or in a toaster oven with a broiler setting) and broil until the breadcrumbs get lightly golden.
Meanwhile, combine all of the shallot cream ingredients and warm in a small saucepan over medium heat. It should thicken slightly.
Spoon onto a plate and top with the eggplant.
Serve immediately.

July 18, 2025

Vegan Lime Bars

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2 Photos

I looked for a long time for a vegan recipe for lemon or lime bars. Finally, I altered a non-vegan recipe. They turned out pretty good!

Submitted by
Simplysweet37

Updated on April 29, 2025

Yield:

1 8-inch baking pan

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Ingredients

Original recipe (1X) yields 9 servings

cooking spray

Crust:

¾ cup all-purpose flour
⅓ cup confectioners’ sugar
¼ teaspoon salt
6 tablespoons vegetable oil

Filling:

1 cup white sugar
¾ cup silken tofu
½ cup lime juice
¼ cup all-purpose flour
3 tablespoons soy milk
¼ teaspoon salt

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan with cooking spray.
Combine flour, confectioners’ sugar, and salt in a bowl. Add oil and mix well. Press crust mixture into the baking pan with your hands.
Mix white sugar, tofu, lime juice, flour, soy milk, and salt together using an electric mixer until well blended. Pour filling over the crust.
Bake in the preheated oven until edges are set and center jiggles only slightly, 25 to 30 minutes. Let cool before cutting into bars.

Cook’s Notes:

Use any nondairy milk you prefer.

If desired: Use lemon juice instead of lime. Feel free to add a couple drops of green food coloring to the filling.

Crust can also be baked for 20 minutes before the filling is added, then cooked for another 20 minutes for a crispier crust.

Nutrition Facts (per serving)

250	Calories
10g	Fat
39g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 9
Calories 250
% Daily Value *
Total Fat 10g	13%
Saturated Fat 2g	8%
Sodium 140mg	6%
Total Carbohydrate 39g	14%
Dietary Fiber 0g	1%
Total Sugars 28g
Protein 3g	6%
Vitamin C 4mg	5%
Calcium 11mg	1%
Iron 1mg	5%
Potassium 66mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

July 18, 2025

Author: PatagoniaLlami

These Chocolate Almond Butter Protein Balls are…

Instructions

Nutrition

directions

Questions & Replies

Is honey vegan?

Honey substitutions

Ingredients

How to make vegan honey mustard

Vegan honey mustard dressing

Storage

More vegan dipping sauces

Vegan honey mustard recipe

Vegan Honey Mustard

Pumpkin Bisque Ingredients

How to Make Pumpkin Bisque

How to Serve Pumpkin Bisque

Can You Make Pumpkin Bisque Ahead of Time?

How to Store Pumpkin Bisque

Can You Freeze Pumpkin Bisque?

Allrecipes Community Tips and Praise

Ingredients

Directions

Editor’s Note:

Ingredients

Directions

Nutrition Facts (per serving)

Are Dark Chocolate Truffles Vegan?

Ingredients in Vegan Chocolate Truffles

How to Make Vegan Chocolate Truffles

Tips For Making Vegan Dark Chocolate Truffles

Fun Variations

More Vegan Chocolate Desserts

Description

Instructions

Notes

Nutrition

Reader Interactions

Stuffed Mini Eggplant

Ingredients

Instructions

Ingredients

Directions

Cook’s Notes:

Nutrition Facts (per serving)