Choco-Coco Veganish Bars

College has prompted me to experiment with vegan baking a bit. Not because I'm vegan ( or even vegetarian for that matter) or trying to be healthy or something. Harharhar. Me, healthy. Anyway, it's because sometimes I run out of butter and eggs, and it's too inconvenient to pick up more. Plus, my hand mixer has met its untimely end. R.I.P, Little Buddy. 

So when the baking urge strikes....I have to get creative. Canola oil can be substituted for butter. Banana, yogurt, or applesauce are all fine binders instead of eggs. Keep in mind you can't make substitutions all over the place for every recipe. But generally it's fine in cookies and bars. 

These tasted nice. They can easily be adapted to be de-veganized or made to be actually vegan and not halfheartedly so. I'm pretty lax, since I'm not going to be bothered about vegan chocolate chips and such, or vegan sugar.

Also, I forgot to take a picture of my finished product, so here's this creepy thing that's been hanging out in our dorm's lounge! 

*jibblyjibblyjibbly*

(This post is full o' obscure pop culture references!) 

Choco-Coco Veganish Bars 

adapted from Passion 4 Eating

makes a 8×8″ (20cm x 20cm) pan

• 1 cup brown sugar 
• 1/2 cup canola oil
• 1/3 of a ripe banana, mashed
• 1 tsp almond extract
• 1 cup all purpose flour
• 3/4 tsp baking powder
• 1 cup dark chocolate chips 
• 1 cup dessicated, sweetened coconut

Preheat oven to 350°F

lightly grease a 8×8″ baking pan

In a large bowl add the sugar and the oil and mix with a wooden spoon until combined.  Then add the banana and the almond extract.  Beat again until well combined.  In a smaller bowl combine the flour and baking powder until well mixed, then add to the sugar mixture.  Mix until well blended but do not beat it to death. Add the chocolate and coconut.

When all ingredients are completely combined, scoop batter into the baking pan.  Smooth it out, if the mix is a little dry press it evenly into the pan and bake for 20-25 minutes.  Cool slightly.