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What you do: Place parchment paper on a baking sheet. In a pan over medium heat, toast coconut until golden brown. Stir constantly to prevent burning, about 5 minutes. Into a food processor, add coconut and oats. Pulse for 30 seconds. Add dates, vanilla, and salt. Blend until completely combined, and it resembles a crumbly texture that sticks together when rolled into cookies. Take 2 tablespoons of dough. Form into a ball then shape into a flat round cookie. Place on baking sheet. Repeat with remaining dough. Use a straw to make a hole in center of each cookie. Freeze for 10 minutes. Place chocolate chips in a glass measuring cup. Melt by microwaving in 45 second increments until melted, stirring between each increment. ....
1 tablespoon sesame seeds, for topping What you do: Cut cauliflower into bite-sized florets and rinse. In a medium bowl, add chickpea flour. Add florets and toss until lightly coated with flour. Tap off any excess flour and place on baking sheet and bake for 15 minutes. In a medium bowl, combine teriyaki sauce, garlic, ginger, and red chili flakes. Dip cauliflower in sauce to coat thoroughly and place back on baking sheet. Bake for another 15 minutes. Remove from oven, sprinkle with sesame seeds, and serve. Photo credit: Danielle Keith Love vegan food and cooking as much as we do? Get the BEST, editor-tested recipes inside every issue of VegNews Magazine. Find out why VegNews is the world’s #1 plant-based magazine by subscribing today! ....