Sweets

Homemade Vegan Snickers

October 11, 2020 by livesimplyhealthy 15 Comments

Homemade Vegan Snickers

These Homemade Vegan Snickers are a healthier version of the classic snickers candy bar! They’re rich, sweet, and delicious. I’ve taken a chewy nougat topped with smooth caramel and chopped peanuts and coated in dark chocolate.

This homemade version is so so much healthier than the original. I’ve used all real, whole food ingredients that are naturally vegan, gluten-free, and refined sugar-free. For sweetener I have used a combination of dates, maple syrup, and raw date sugar. I use Liva Foods Raw Date Sugar, but you could also use coconut sugar. These are all natural sugar options that still contain fibre and minerals. By combining that with healthy fats and protein from peanut butter, coconut cream, almond flour, and peanuts, you end up with a macronutrient balanced treat that will slow the absorption of sugar and avoid that sugar rush we’ve all felt from eating too many snickers.

This recipe is fairly simple. You start by preparing the nougat base, topping it with peanuts and a homemade caramel sauce, and letting them set before slicing them and dunking them in a rich chocolate coating.

For more healthy candy recipes, try my Homemade Twix Bars, Reese’s Style Chocolate Peanut Butter Eggs, or Peanut Butter and Jelly Chocolate Cups.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Homemade Vegan Snickers

Laura Brining

A homemade and healthier version of the classic snickers candy bar.

5 from 7 votes

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Prep Time 20

Cook Time 12

Total Time 32

Servings 10 full size bars

Ingredients

Nougat:

1/4 cup dates
1/2 cup almond flour
1/2 cup oat flour 1/2 cup oats blended into a fine flour
1 tablespoon peanut butter
2 tablespoons coconut oil melted

6 tablespoons chopped peanuts

Caramel:

3/4 cup coconut cream the thick white part from a chilled can of full fat coconut milk
2 tablespoons coconut oil
6 tablespoons date sugar or coconut sugar
1/4 teaspoon sea salt
1 teaspoon vanilla

Chocolate Coating

1/2 cup cocoa or cacao powder
1/2 cup coconut oil melted
1/4 cup maple syrup
OR use about 1 cup melted dark chocolate

Instructions

First prepare the nougat base. Line a loaf pan with parchment paper.
In a small blender, blend your dates, oat flour, and almond flour together until fully combined and fine. Stir in the peanut butter and coconut oil. Press evenly into the bottom of your lined loaf pan. Set in the fridge while you prepare the caramel.
To prepare the caramel, add your coconut cream, coconut oil, date or coconut sugar, sea salt, and vanilla to a small saucepan over low-medium heat. Bring the mixture to a gentle boil, stirring often. Let the mixture gently simmer until thickened, this should take about 12-15 minutes.
Evenly spread the chopped peanuts over the nougat base, and then pour the caramel sauce over top. Set in the freezer for about 2 hours.
Remove from the freezer and cut into 10 bars.
Prepare the chocolate coating by adding the cocoa powder, melted coconut oil, and maple syrup. Alternatively you could use about 1 cup of melted dark chocolate.
Dip each frozen bar into the melted chocolate to evenly coat. Place on a parchment lined baking tray to set. Drizzle each bar with any leftover chocolate, optional. Let the bars set in the fridge.
Store the bars in the fridge or freezer and let thaw at room temperature before serving.

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Healthier Apple Crumble

October 3, 2020 by livesimplyhealthy 6 Comments

Healthier Apple Crumble!

Nothing screams the beginning of fall like a warm apple crumble! This recipe has a soft and golden apple crumble topping, and tastes like a traditional apple crumble – made healthier.

The apple crumble topping is made with a base of oats and almond flour, making this recipe naturally gluten-free, vegan, and refined sugar-free. I sweetened this recipe using maple syrup as a natural sweetener that adds a depth of flavour. This crumble is soft, warm, and perfectly seasoned with cinnamon and nutmeg. The addition of healthy fats, protein, and fibre makes this treat macronutrient balanced and leaves you feeling satisfied without a sugar rush. It’s perfect to serve for dessert, or enjoyed as a snack.

For more fall inspired recipes, try my Mini Pumpkin Pies, Apple Crumble Cake, Cinnamon Roll Muffins, or Pumpkin Oatmeal Cookies!

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Healthier Apple Crumble

Laura Brining

Warm apples topped with a golden crumble topping

5 from 3 votes

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Prep Time 15

Cook Time 40

Total Time 55

Servings 6 -8

Ingredients

1 cup almond flour
1 1/2 cups oats
4 tablespoons maple syrup
6 tablespoons coconut oil melted
2 teaspoons cinnamon
1/2 teaspoon nutmeg
4 cups apples sliced (about 8-10 apples)

Instructions

To prepare your crumble topping, add your almond flour and oats to a small blender. Pulse until most of the oats have turned into a fine texture, and a few whole oats remain. Add your oat mixture to a bowl and add the maple syrup, coconut oil, cinnamon, and nutmeg. Stir until combined. Set aside.
Preheat your oven to 350 degrees Fahrenheit.
Peel and slice your apples. Add your apples to a 7x11 or 9x9 baking dish. Crumble your oat mixture evenly on top of the apples.
Bake in your preheated oven for 40-45 minutes, until apples are soft and crumble topping is golden brown. Let cool slightly before serving.

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Healthy Peach Crisp

August 22, 2020 by livesimplyhealthy 4 Comments

Healthy Peach Crisp!

This Healthy Peach Crisp is a perfect way to use up the last peaches of the summer season. It’s sweet and delicious, and made with simple whole food ingredients. This peach crisp is a healthier version of traditional peach crisp. Butter is swapped for the healthy fats in coconut oil, and brown sugar is swapped for maple syrup, which lightly sweetens the oat topping. Not only is this delicious dessert vegan and refined sugar-free, it’s also gluten-free! The oat topping is made with a combination of oats and almond flour, making a perfect texture.

This makes a perfect warm dessert on a cool night, but I also like to enjoy it for a morning snack!

For more healthy summer desserts, try my Strawberry Cheesecake Bites, Blueberry Crumble Bars, or Peanut Butter and Jelly Chocolate Cups!

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Healthy Peach Crisp

Laura Brining

A healthier version of peach crisp

5 from 2 votes

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Prep Time 10

Cook Time 55

Total Time 1 5

Servings 8

Ingredients

Filling:
10 peaches sliced (about 6 cups)
1 tablespoon arrowroot powder or cornstarch
1 tablespoon coconut sugar or maple syrup
Crumble Topping:
1 cup almond flour
1 1/2 cup oats gluten-free if needed
1/4 cup maple syrup
1/3 cup coconut oil melted
1 1/2 teaspoons cinnamon

Instructions

Preheat your oven to 350 degrees Fahrenheit.
To prepare the filling, add your sliced peaches to a 9x13 baking dish. Add the arrowroot powder or cornstarch and coconut sugar or maple syrup. Stir until combined and set aside.
To prepare the crumble topping, add the almond flour, oats, maple syrup, melted coconut oil, and cinnamon. Stir until combined and a crumbly mixture forms.
Sprinkle the crumble mixture evenly over your peaches.
Bake in the preheated oven for 53-56 minutes, or until the top is slightly golden.
Allow to cool before serving.

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Salted Popcorn Chocolate Chunk Cookies

August 1, 2020 by livesimplyhealthy 2 Comments

Salted Popcorn Chocolate Chunk Cookies!

These cookies are the most soft and chewy cookies ever. I don’t know why but the addition of popcorn reminds me of a campfire. These are the perfect cookies to enjoy on a summer weekend or movie night! The salted popcorn makes a great combo with the chocolate chunks, and makes for a super fun cookie!

I of course made these cookies with healthier, whole food ingredients. The base is made with almond flour which results in a grain-free cookie. These cookies combine sources of healthy fats and protein to ensure a slower absorption of sugar and will leave you feeling satisfied. I sweetened these cookies with maple syrup for a refined sugar-free alternative. These cookies are vegan, grain-free, gluten-free, and refined sugar free.

They are soft and slightly chewy, and have the best texture when they come out of the oven with slightly golden edges. Feel free to store these cookies in the fridge or freezer if you would like to keep them for longer.

For more cookie recipes, try my Chocolate Chip Cookies, Peanut Butter Oatmeal Cookies, or Chewy Chocolate Oat Cookies.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Salted Popcorn Chocolate Chunk Cookies

Laura Brining

Soft and chewy chocolate chunk cookies with salted popcorn

5 from 1 vote

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Prep Time 10

Cook Time 13

Total Time 23

Servings 14

Ingredients

2 cups almond flour
1 teaspoon baking soda
1/4 cup coconut oil melted
1/2 cup maple syrup
1 teaspoon vanilla
1 tablespoon almond butter
1/2 cup dark chocolate chunks or chips
3 tablespoons popcorn kernels popped
1/3 teaspoon sea salt

Instructions

Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
Add the almond flour and baking soda to a large bowl. Stir until combined.
Add the melted coconut oil, maple syrup, vanilla, and almond butter. Stir until well combined. Add the chocolate chunks are stir. Set your dough in the fridge for 15-20 minutes.
Preheat your oven to 350 degrees Fahrenheit. Roll your chilled dough into 14 even sized balls. Place each ball on the prepared baking sheet and flatten slightly with your hand. Top each cookie with the popped popcorn and press gently the into the dough. Sprinkle with sea salt.
Bake in your preheated oven for 11-14 minutes, or until slightly golden on the edges but soft in the middle. Allow to cool completely.

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Chewy Vegan Brownies

July 19, 2020 by livesimplyhealthy 2 Comments

Chewy Vegan Brownies!

There’s nothing better than a classic brownie recipe. This recipe for Chewy Vegan Brownies is made healthier by using whole food ingredients. The brownies are soft, chewy, and slightly fluffy. They’re vegan, gluten-free, and refined sugar-free.

I sweetened this recipe with dates, and used a base of oat flour and almond flour to get that soft and chewy brownie texture. I topped one batch with dark chocolate chunks and walnuts, and left the other batch plain. These brownies are great on their own, but would also be great with fresh berries, coconut whip cream, or a drizzle of peanut butter.

For more dessert recipes, try my Raw Fudge Brownies with Chocolate Ganache, Chocolate Chunk Cookies, or Mini Chocolate Peanut Butter Pies.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Chewy Vegan Brownies

Laura Brining

Soft and chewy chocolate brownies

5 from 1 vote

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Prep Time 10

Cook Time 30

Total Time 40

Servings 12

Ingredients

3 flax eggs 3 tablespoons ground flax + 9 tablespoons water
1 cup oat flour oats blended into a fine flour (certified gluten-free if needed)
1 cup cocoa powder
1 cup almond flour
2 teaspoons baking powder
2 teaspoons baking soda
1 cup dates pitted
1 1/4 cup water
4 tablespoons apple cider vinegar
1/4 cup coconut oil melted
2 tablespoons almond butter
Walnuts or chocolate chunks for topping optional

Instructions

Preheat your oven to 350 degrees Fahrenheit and line a 9x9 baking sheet with parchment paper or grease with coconut oil.
Prepare your flax eggs by adding the ground flax and water in a small bowl. Stir to combine and set aside to thicken.
In a large bowl, add the oat flour, cocoa powder, almond flour, baking powder, and baking soda. Stir to combine.
Add the dates and water to a small blender. Blend on high until a smooth date paste forms. Add the date paste, prepared flax egg, apple cider vinegar, melted coconut oil, and almond butter to the bowl. Stir until combined.
Add the mixture to your prepared pan and smooth evenly. Top with walnuts or chocolate chunks if desired.
Bake in the preheated oven for 28-20 minutes. Let cool before cutting into 12 slices. Store in the fridge or freezer.

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Healthy Blueberry Crumble Bars

July 12, 2020 by livesimplyhealthy 2 Comments

Healthy Blueberry Crumble Bars!

These Healthy Blueberry Crumble Bars are a perfect summer treat. They’re a healthier version of a typical blueberry crumble dessert. I made these bars with nutrient dense, whole foods and only a small amount of natural sweetner. I like to warm one or two of these blueberry crumble bars and enjoy them for a morning snack.

The oat crumble is made from a combination of almond flour and oats, and is used for both the base and the crumble topping. The chia blueberry filling is sweet and thick. It pairs perfectly with the hint of cinnamon and nutmeg from the oat crumble.

For more summery desserts, try my Chocolate Layer Cake with Strawberries and Whip Cream, Mini Chocolate Peanut Butter Pies, or Chocolate Chip Cookies.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Healthy Blueberry Crumble Bars

Laura Brining

A warm baked blueberry filling with an oat and almond crumble

5 from 1 vote

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Prep Time 15

Cook Time 40

Total Time 55

Servings 16

Ingredients

Blueberry Filling:

3 cups blueberries fresh or frozen
2 tablespoons maple syrup
1/2 tablespoon lemon juice
2 tablespoons chia seeds

Crumble:

1 cup almond flour
1 1/2 cup oats
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup dates pitted
1/4 cup + 2 tablespoons water
2 tablespoons almond butter
2 tablespoons maple syrup
1/4 cup coconut oil melted
1 teaspoon vanilla

Instructions

Preheat oven to 350 degrees Fahrenheit.
To prepare the blueberry filling, add the blueberries, maple syrup, and lemon juice to a small pot over medium high heat. Bring the mixture to a simmer for 5 minutes while stirring the mixture and allowing the blueberries to break down. Add the chia seeds and stir to combine. Reduce heat to low and gently simmer for 10 minutes, stirring occasionally. Set aside.
To prepare the cumble, add the almond flour, oats, baking powder, cinnamon, and nutmeg to a large bowl. Stir until combined. Add the dates and water to a small blender. Blend on high until a smooth date paste is formed. Add the date paste, almond butter, maple syrup, melted coconut oil, and vanilla to the bowl. Stir until fully combined and crumbly.
Line a 9x9 baking dish with parchment paper or grease with coconut oil. Divide the batter and press 2/3 of the batter into the prepared baking dish. Save the remaining 1/3 of the batter for the topping.
Pour the prepared blueberry filling over the base and spread until it evenly covers the base. Crumble the remaining 1/3 of the batter over the blueberry filling.
Bake in the prepared oven for 24-26 minutes, until the crumble topping is slightly golden. Let cool and then cut into 16 bars. Store leftovers in the fridge and warm them slightly before serving.

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Vegan Chocolate Chip Cookies

June 9, 2020 by livesimplyhealthy 12 Comments

Vegan Chocolate Chip Cookies!

These cookies are the perfect classic chocolate chip cookie. I cannot believe how close these taste to the classic cookies I would bake as a child, even though they are made grain-free, vegan, and refined sugar-free. These cookies are so soft and chewy. They are my new go-to cookie when I am craving a sweet treat and are so amazing slightly warm fresh from the oven.

I made these cookies using whole food ingredients. They’re made from a base of almond flour and sweetened with maple syrup. The almond flour adds healthy fats and plant-based protein to these cookies, while creating a chewy texture.

I like to use dark chocolate sweetened naturally with coconut sugar. I use Zazubean Extra Dark Chocolate in Canada or HuKitchen Simple Chocolate when I can get to the states.

For more healthy cookie recipes, try my Chocolate Chunk Oatmeal Cookies, Double Chocolate Chunk Cookies, or Peanut Butter Oatmeal Cookies.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Vegan Chocolate Chip Cookies

Laura Brining

Soft and chewy classic chocolate chip cookies

5 from 5 votes

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Prep Time 10

Cook Time 13

Total Time 23

Servings 14

Ingredients

2 cups almond flour
1 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup coconut oil melted
1/2 cup maple syrup
1 teaspoon vanilla
1 tablespoon almond butter
1/2 cup dark chocolate chips or chocolate chunks

Instructions

Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Add the almond flour, baking soda, and salt to a large bowl. Stir to combine.
Add the melted coconut oil, maple syrup, vanilla, and almond butter. Stir until well combined. Add the chocolate chips or chunks and stir again. Place in the fridge to chill for 20 minutes.
Preheat your oven to 350 degrees Fahrenheit. Remove the chilled dough from the fridge and roll into 14 even sized balls. Place the dough balls on the prepared baking sheets. Press the cookies gently with the palm of your hand to flatten them slightly. Do not flatten them completely as they will spread out on their own.
Bake in the preheated oven for 11-14 minutes, or until slightly golden on the edges but still somewhat soft in the centre. Let cool completely.

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Vegan Coconut Cream Cake

June 1, 2020 by livesimplyhealthy 6 Comments

Vegan Coconut Cream Cake!

This Coconut Cream Cake is so decadent and fluffy. It reminds me of a cross between a coconut cream pie and a vanilla cake. It features two coconut cakes layered between coconut whip cream and topped with shredded coconut.

It’s vegan, gluten-free, refined sugar-free, and made with whole food ingredients. I’ve used ingredients like oats, coconut flour, coconut milk, and flax seeds to create a nutrient dense cake that still tastes delicious. This cake is sweetened with date sugar for a natural sugar option loaded with fibre and minerals. I use this raw date sugar, but you can also use coconut sugar.

Store this cake in the fridge for up to a week. It’s perfect enjoyed slightly warmed or room temperature so that the cake is light and fluffy, but the whip cream is still chilled.

For more healthy cake recipes, try my Carrot Cake with Cashew Cream, Chocolate Layer Cake with Coconut Whip Cream, or Strawberry Swirl Cheesecake Bites.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy meal ideas and nutrition tips.

Vegan Coconut Cream Cake

Laura Brining

Moist coconut cake with coconut whip cream and flaked coconut

5 from 3 votes

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Prep Time 15

Cook Time 35

Total Time 50

Servings 10 -12

Ingredients

Coconut Cake:

3 flax eggs 3 tablespoons flax meal and 9 tablespoons water
2 1/2 cups oat flour 2 1/2 cups oats blended into a fine flour
1/2 cup coconut flour
2 teaspoons baking powder
2 teaspoons baking soda
1 cup coconut sugar or cane sugar
1/3 cup coconut cream the thick white part from a can of chilled full fat coconut milk
1/2 cup coconut oil melted
1 cup plant milk
4 tablespoons apple cider vinegar
2 teaspoons vanilla
1 cup unsweetened shredded or flaked coconut

Coconut Whip Cream:

Coconut cream from two 400 ml cans of full fat coconut milk the thick white part from a chilled coconut milk can
2 teaspoons maple syrup
1/2 cup unsweetened shredded or flaked coconut for topping

Instructions

Preheat your oven to 350 degrees Fahrenheit and line two 9 inch round cake pans with parchment paper or grease them with coconut oil.
Prepare your flax eggs by mixing the flax meal and water together in a small bowl and set aside to thicken.
In a large bowl, add the oat flour, coconut flour, baking powder, baking soda, and date sugar. Stir until combined. Add the prepared flax eggs, coconut cream, coconut oil, coconut milk, apple cider vinegar, and vanilla. Stir well until fully combined. Add the coconut flakes and stir until combined.
Pour the batter evenly between the two prepared cakes pans. Bake in the preheated oven for 35-37 minutes. Let cool completely.
To prepare the coconut whip cream, add the coconut cream to a mixing bowl or stand mixer. Whip on high until light and fluffy. Add the maple syrup and whip again to combine.
To assemble the cake, place one cake on your serving plate. Top with a thin layer of whip cream. Place the second cake directly on top of the first cake. Frost the cake with the whip cream. Sprinkle the coconut flakes on top of the frosted cake.
Chill in the fridge before serving. Store the cake in the fridge for up to one week.

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Vegan Cinnamon Roll Muffins

May 20, 2020 by livesimplyhealthy 4 Comments

Vegan Cinnamon Roll Muffins!

Soft and fluffy Vegan Cinnamon Roll Muffins topped with a creamy cashew icing. These cinnamon swirled muffins feature a crunchy pecan topping and creamy icing. I love enjoying these muffins slightly warmed!

These muffins are vegan, gluten-free, and refined sugar free. They are made with nutrient dense ingredients such as oats, coconut flour, coconut milk, and pecans. They’re lightly sweetened with maple syrup for a natural sweetener with added minerals.

For more healthy snack ideas, try my Cinnamon Apple Oat Muffins, Banana Chocolate Chunk Muffins, or Oatmeal Date Cookies.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Vegan Cinnamon Roll Muffins

Laura Brining

Soft cinnamon roll muffins with a cashew icing

5 from 2 votes

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Prep Time 20

Cook Time 30

Total Time 50

Servings 16

Ingredients

Muffins:

3 flax eggs 3 tablespoons flax meal + 9 tablespoons water
2 1/2 cups oat flour 2 1/2 cups oats ground into a flour
1/2 cup coconut flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 cup maple syrup
2/3 cup coconut cream the thick white part from a chilled can of coconut milk
1/2 cup coconut milk
4 tablespoons apple cider vinegar
2 teaspoons vanilla
3 teaspoons cinnamon

Topping:

1 teaspoon cinnamon
1 tablespoon coconut oil melted
1 tablespoon maple syrup
1/4 cup pecans roughly chopped

Icing:

1/4 cup cashews soaked for at least 4 hours and rinsed
3 tablespoons water
1/4 teaspoon vanilla
1 tablespoon maple syrup

Instructions

Preheat your oven to 350 degrees Fahrenheit and line a cupcake tray with 16 silicone cupcake liners.
To prepare the muffin batter, mix the flax meal and water in a small bowl to create the flax eggs and set aside to thicken.
In a large bowl, add the oat flour, coconut flour, baking soda, and baking powder. Stir to combine.
Add the flax eggs, maple syrup, coconut cream, coconut milk, apple cider vinegar, and vanilla. Stir until well combined.
Set aside 1/2 cup of the prepared batter in a small bowl. Add the cinnamon to the 1/2 cup of batter and set aside.
Evenly scoop the remaining batter into 16 prepared muffin cups. Add a spoonful of the cinnamon batter into each muffin cup and swirl it together with a knife.
Prepare the topping by adding the cinnamon, melted coconut oil, maple syrup, and pecans in a small bowl. Evenly distribute the topping over the prepared muffin batter.
Bake the muffins in the preheated oven for 29-32 minutes. Allow to cool.
Prepare the icing by adding the drained cashews, water, vanilla, and maple syrup to a small blender. Blend until fully smooth. Drizzle the icing over the cooled muffins.
Store the muffins in the fridge or freezer.

Notes

Ensure your oats are certified gluten-free if required.

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Peanut Butter Rice Krispie Cups

May 4, 2020 by livesimplyhealthy 2 Comments

Peanut Butter Rice Krispie Cups!

Peanut Butter Rice Krispie Cups are a delicious twist on the classic marshmallow treat. These rice krispie cups combine a creamy peanut butter sauce with brown rice puffs and a drizzle of dark chocolate. I like to enjoy these straight from the freezer, but they are also great slightly thawed.

These are made with whole food ingredients, which makes them a healthier version of rice krispie treats. This version is vegan, gluten-free, and refined sugar-free. Try to look for a rice puff cereal without added sugar. I used Nature’s Path Organic Rice Puffs which are made with organic puffed brown rice as the only ingredient.

For more peanut butter chocolate recipes, try my Mini Chocolate Peanut Butter Pies, Peanut Butter & Jelly Chocolate Cups, or Chocolate Peanut Butter Eggs!

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipe ideas and nutrition tips!

Peanut Butter Rice Krispie Cups

Laura Brining

Peanut butter rice krispie cups drizzled in dark chocolate

5 from 1 vote

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Prep Time 10

Total Time 10

Servings 12

Ingredients

Rice Krispie Cups:

1/2 cup natural peanut butter
1/4 cup coconut cream the thick white part from a can of full fat coconut milk
2 tablespoons coconut oil
1/4 cup maple syrup
1/2 teaspoon vanilla
4 cups puffed rice I used brown rice puffs

2 tablespoons dark chocolate OR Chocolate Coating:

1 tablespoon cocoa or cacao powder
1 tablespoon melted coconut oil
1/2 tablespoon maple syrup

Instructions

Line a muffin pan with 12 silicone muffin liners or grease with coconut oil.
Add the peanut butter, coconut cream, and coconut oil to a glass bowl. Gently melt the mixture over a double boiler while stiring occasionally, or melt the mixture in the microwave by microwaving for 30 second intervals and stirring in between intervals until fully melted.
Once melted, remove the bowl from the microwave or double boiler and add the maple syrup and vanilla. Stir until combined. Add the puffed rice and stir until combined.
Spoon the mixture evenly into the prepared 12 silicone muffin liners or greased muffin cups. Press the mixture down firmly. Place in the freezer while you prepare the chocolate coating.
To prepare the chocolate coating, melt 2 tablespoons of dark chocolate OR prepare the chocolate coating mixture by adding the cocoa or cacao powder, melted coconut oil, and maple syrup to a small bowl. Stir until fully combined.
Remove the rice krispie cups from the freezer and drizzle the melted chocolate or chocolate coating over each rice krispie cup.
Place in the freezer to set for at least 2 hours.
Pop the rice krispie cups out of their silicone moulds or pan. You can enjoy these straight from the freezer or let them thaw slightly before enjoying them. Store the rice krispie cups in the freezer.

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Sweets

Homemade Vegan Snickers

Ingredients

Nougat:

6 tablespoons chopped peanuts

Caramel:

Chocolate Coating

Instructions

Healthier Apple Crumble

Ingredients

Instructions

Healthy Peach Crisp

Ingredients

Instructions

Salted Popcorn Chocolate Chunk Cookies

Ingredients

Instructions

Chewy Vegan Brownies

Ingredients

Instructions

Healthy Blueberry Crumble Bars

Ingredients

Blueberry Filling:

Crumble:

Instructions

Vegan Chocolate Chip Cookies

Ingredients

Instructions

Vegan Coconut Cream Cake

Ingredients

Coconut Cake:

Coconut Whip Cream:

Instructions

Vegan Cinnamon Roll Muffins

Ingredients

Muffins:

Topping:

Icing:

Instructions

Notes

Peanut Butter Rice Krispie Cups

Ingredients

Rice Krispie Cups:

2 tablespoons dark chocolate OR Chocolate Coating:

Instructions

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