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Makes about 18 cookies

3 cup plus 2 tablespoons refined coconut oil, at room temperature

3 cup vegan sugar

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1 teaspoon vanilla extract

½ teaspoon almond extract

¼ teaspoon salt

3 cup almond meal

1 cup (4¼ ounces) flour

½ cup cacao nibs

1. In the bowl of a stand mixer fitted with a paddle attachment, or in a medium bowl using a hand mixer, beat together the coconut oil, sugar, vanilla extract, almond extract and salt until well combined, one to two minutes.

2. By hand, stir in the almond meal and flour until thoroughly incorporated. Use your hands if needed to knead the ingredients, still in the bowl, together to form a uniform dough. Stir or knead in the cacao nibs.

3. Form the dough into a log approximately 2 inches in diameter, and roll in a sheet of plastic wrap (the dough will be crumbly, and the plastic wrap will keep each cookie in place as it is sliced). If the dough is too soft to slice, refrigerate the log to firm it up, 10 to 15 minutes.

4. Heat the oven to 350 degrees. Cut the log, still in the plastic wrap to support the dough, crosswise into slices ¼-inch thick. Remove any pieces of plastic wrap and space the slices 1½ to 2 inches apart on parchment-lined baking sheets. Tip: Rotate the log one quarter-turn in between slices to keep the round shape of the cookies as they are sliced.

5. Bake the cookies until set and very lightly colored, 16 to 20 minutes, rotating the cookies halfway through for even baking.

6. Place the baking sheets on a rack and cool the cookies completely before removing.

NOTE: Sugar is often processed using animal bone char, which is unacceptable to many vegans. This recipe calls for vegan sugar (animal-free processing), which is generally available at health food markets, as well as online.


Makes 4 to 6 servings

3 cup short-grain rice, preferably Arborio

3 cups water

3 cups hazelnut milk, more as needed

½ teaspoon salt

1 (3-inch) cinnamon stick, preferably Mexican (canela)

Zest from ½ orange, cut in large strips

½ cup vegan brown sugar

1 teaspoon vanilla extract

Shaved vegan dark chocolate, for garnish

1. Rinse the rice several times until the water runs clear. In a large saucepan, combine the water and hazelnut milk with the salt, cinnamon stick and zest, and bring to a simmer over high heat.

2. Place the rice in a separate heavy saucepan. Stir in 2 cups of the simmering nut milk and bring to a simmer over medium-high heat. Cook, stirring occasionally, until the rice has absorbed almost all the liquid.

3. Continue cooking the rice as you would a risotto, adding the nut milk, a ladleful at a time, as the rice begins to swell and absorb the liquid. When the rice is almost tender, stir in the brown sugar and vanilla extract. Continue cooking, stirring frequently to make sure the rice does not stick to the bottom of the pan and burn, 25 to 30 minutes total. The finished rice will be thick and creamy.

4. Move the rice to a medium bowl and cover with plastic wrap pressed flat against the surface (this will prevent a skin from forming). Refrigerate until chilled, and serve garnished with shaved dark chocolate.

NOTE: Sugar is often processed using animal bone char, which is unacceptable to many vegans. This recipe calls for vegan brown sugar (animal-free processing) and vegan dark chocolate, both of which are generally available at health food markets as well as online.

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