Ingredients:
1 ½ cups finely ground raw cashews
1 T. orange juice
1 ½ t. canola oil
1 ½ c ups soymilk powder
1 ½ cups quick oats (also known as 1-minute oats)
½ cup grated coconut
¼ t. salt
2 T. soy margarine or refined coconut oil
½ cup maple syrup
Preparation:
1. In a blender, process the ground cashews, orange juice and oil for 1-2 minutes, or until the mixture is the consistency of peanut butter. Mix in the soymilk powder until well combined.
2. In a separate bowl, sift together the quick oats, grated coconut, cardamom and salt until well combined. Add the oat mixture to the cashew mixture, stirring until just combined.
3. Melt the soy margarine in a small saucepan over medium heat. Mix in the maple syrup and add to the oat mixture, stirring until well combined. Spread the mixture into an 8” x 8” cake pan lined with parchment paper and place in the refrigerator for about 1-2 hours, or until set.
4. Cut into squares
This special recipe was a submission from the vegan cookbook, The Complete Vegan Kitchen: An Introduction to Vegan Cooking with More than 300 Delicious Recipes-from Easy to Elegant
now on sale at Amazon.com.
