We’re traveling this week with our daughter – a road trip for us, meeting her in Vienna and then off to a few spots in Germany. The last time Lisa was in this part of the world, she was vegetarian, and I know that presented some challenges. Now, she is vegan. We’re visiting some large cities, so I’m hoping we can find some vegan restaurants because a girl needs more than salads and french fries.
To add some fun and variety, I’ve made some vegan treats for our trip. As I googled vegan snack travel, I found Oh She Glows, a great food blog featuring vegan recipes. The author is working on a cookbook which I can’t wait to buy for Lisa.
Adapted from Oh She Glows
1 cup almonds
1 cup dates, pitted
1/2 cup dried sweetened cherries or cranberries
50 g dark chocolate, chopped (no chocolate chips in Poland) just under 1/4 cup
1/4 cup pecans or walnuts
toasted sesame seeds, desiccated coconut, or additional finely chopped nuts
- Finely chop the almonds in a food processor. (I used the mini processor attachment for my immersion blender which meant as ingredients were added I had to divide the dough into four batches. If I had a large, powerful food processor, I would be making these on a regualar basis!)
- Set aside 1/3 cup of the chopped almonds
- The only dates I could find were a little dry, so I covered them in boiling water for 5 minutes, drained, and then added to the processor. Probably because my processor and motor are small, I had trouble getting this mixed, so I added a few teaspoons of the date water to help it blend
- Add the cherries or cranberries and process
- Add the chocolate, pecans or walnuts, and salt, process
- Stir in the reserved
- Roll into balls about an inch in diameter
- Roll in sesame seeds, coconut, or nuts
- Refrigerate or freeze until ready to use
Note: to toast the sesame seeds, put them in a large frying pan over medium-high heat, stirring constantly. Cook for a few minutes, until they begin to take on a little color
|These are on their way to the freezer. Otherwise, they would have been eaten long before our trip.|
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Hello! I love your recipes! I am a school teacher in Scotland and my school is having a Polish appreciation week this term. I would love to do some traditional Polish baking with the children in my class. Two of them are vegan and I want to be inclusive. Is there a certain traditional recipe that you could recommend I do that would also be vegan?
It would be a massive help! Thanks! x
Thanks for your kind words. I have reworked a few traditional Polish recipes to be vegan, but no baked goods. Most of my vegan recipes are not Polish, but I think this link has some good ideas for you:
Good luck with your project. Thanks for all the work you put into creatinga great experience for your students!