Vegan Chinese Chews

I love December, because Christmas, Why else? The lights, decorations, shopping, Christmas movies (National Lampoon’s Christmas Vacation is my favorite!), spending time with family, but most of all the FOOD.

One of my family’s traditions is to make Chinese Chews (except they call them Charleston Chews because they grew up in Charleston, South Carolina…) every year around Christmas. I haven’t been able to eat any the past few years since going vegan, and I missed them, so I decided to make my own recipe.

Dusting the tops of these Vegan Chinese Chews with powdered sugar looks pretty but is completely optional, leave it off for less sweetness.

I hope you love these Vegan Chinese Chews! They are;





Ooey & Gooey

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.



2 Cups Coconut Palm Sugar

3/4 Cup Unsweetened Applesauce

1/2 Cup Vegan Butter, melted

1 Teaspoon Vanilla

1 1/2 Cup Unbleached Self-Rising Flour

1 Cup Medjool Dates, pitted & chopped

Unrefined Powdered sugar for dusting top (optional)


In a large bowl, mix  together coconut sugar, applesauce, vegan butter, and vanilla. Then add flour a little at a time stirring in between adding until all flour is mix in and batter is smooth. Stir in chopped dates.

Spread batter into a 9 inch square cake pan that has been greased with coconut oil and lined with parchment.

Bake at 350°F  for 35-40 minutes or until toothpick comes out clean when poked in the center.

Cool completely, dust with powdered sugar before serving, if desired.

Cut into 12 evenly sized squares.

Store covered, in refrigerator or at room temperature up to 5 days.

Makes: 1 Dozen






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