Vegan chocolate macaroon bars
So I had a roll of Pillsbury cresent rolls left over and wanted to do something fun with them. As we all know crecent rolls are accidentally vegan. What I did not know was that Pillsbury actually has a huge site of crecent roll recipies that are almost all easily veganizeable. I spent an hour in their dessert section alone. I found this recipe for chocolate macaroon bars, and since I had everything the recipie needed I went with it.
1 Roll Pillsbury crecent rolls
1 Cup vegan condensed milk (2 cans coconut milk 1/2 cup agave simmered to 1/2 it’s liquid [corn syrup texture])
1/2 cup dried coconut
1 bag vegan chocolate chips
1/2 cup peanut butter
Preheat oven to 375
So your unroll the cresents into 2 rectangles in a 9x13 baking pan (cut a little off the ends to make a crust at each 9” side)
sprinkle dough with coconut and then cover with the condensed milk
bake at 375 for 16-20 min
Remove from oven and cool while you melt the bag of chips and peanut butter until liquid “creamy”
Pour chocolate mix over coconut and refridgerate for about 30 min.
Slice and enjoy.
Photos are of the baked coconut/condensed milk then then the finished bar (I topped with peanuts but the original recipe suggest almonds)