Chocolate Peanut Butter Crunch Bars with Fleur de Sel

How to make it

1. Line an 8x8 pan with parchment paper.

2. In a saucepan over medium heat combine peanut butter, sugar and rice syrup.

3. Once melted down, stir in rice crisp cereal.

4. Spread into prepared pan, and smooth out with a spatula.

5. Place in fridge for 1hr.

6. In a microwave safe bowl, add 1 cup dairy free chocolate chips and coconut oil.

7. Melt in microwave on 30 second intervals, stirring in between.

8. Once almost melted (90%), sprinkle in a few more chocolate chips to temper. Stir until the heat of the chocolate melts them into a smooth consistency.

9. Pour over peanut butter base and spread with a spatula.

10. While still melted, sprinkle on flaked sea salt.

11. Let cool before cutting into.

What you’ll Need

1/2 Cup smooth peanut butter

1/3 Cup coconut sugar

1/3 Cup brown rice syrup

3 Cups Rice Krispie cereal

1 Cup dairy free chocolate chunks

1/2 Tbsp coconut oil

Fleur de Sel

Ferraro Freezer Bars

“This ‘PB Pick’ is a must make! Quite possibly one of my favourite vegan desserts!”

How to make it

1. Line an 8X8 pan with parchment paper.

2. Combine Rice Krispies and cocoa powder in a medium bowl.

3. Pour in melted coconut oil and brown rice syrup. Mix well until combined.

4. Spread into prepared pan, and press down with a spatula or spoon. (helpful hint: if it’s sticking, try wetting your spoon as you press it down).

5. Place in freezer for 10 minutes while you prepare the main event!

6. In a separate bowl, mix together middle layer ingredients (hazelnut butter, maple syrup, melted coconut oil, ground almonds, stevia (optional).

7. Pour on top of base layer, and level out with back of spatula.

8. Return to freezer for 30 minutes.

9. Top it off - melt down chocolate, and spread over the middle layer, covering edge to edge. While chocolate is still wet, sprinkle on chopped roasted hazelnuts.

10. Let set in freezer for 30 minutes. Cut (i recommend into 25 small decadent bites) and enjoy!.

11. Store in freezer, and let sit at room temperature for 5-10 minutes before serving.

what you’ll need

All About That Base

1 3/4 Cups Rice Krispies

2 Tbsp cocoa powder

1 Tbsp Coconut Oil (melted)

3 Tbsp Brown Rice Syrup

Middle (Aka the Magic) Layer

3/4 Cup hazelnut butter

3 Tbsp maple syrup

3 Tbsp coconut oil (melted)

2 Tbsp ground almonds

1/2 Tsp stevia (optional)

Top it Off

1/4 Cup + 2 Tbsp vegan chocolate chunks

2-3 Tbsp chopped roasted hazelnuts.

want to take decadent to the next level?

Replace the base layer with 18 double stuffed oreos + 2Tbsp melted coconut oil pulsed in a blender or food processor!

Double Chocolate Oreo Cookies

“Just try not to eat the dough... I dare you.”

what you’ll need

1/2 Cup Vegetable Shortening or Vegan Butter

1/2 Cup lightly packed brown sugar

1/4 cup munk fruit sweetner

1Tbsp ground flax + 3 Tbsp water

1 tsp vanilla

3/4 Cup all purpose flour

1/4 Cup cocoa powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 tsp cinnamon

1/2 cup dairy free chocolate chips (ie. Made Good or EnjoyLife)

3 - 4 Crushed Oreos

How to make it

“These may just be almond milk’s favourite cookie!”

1. Preheat oven to 350F.

2. Combine flax + water in a small dish and let sit for ~5 minutes (this is your flax egg)

3. Cream together vegetable shortening and sugars in a large bowl.

4. Mix in vanilla + flax egg.

5. In a small bowl combine dry ingredients, and fold into wet mixture.

6. Add in crushed oreos and vegan chocolate chunks.

7. Scoop onto cookie sheet lined with parchment paper or a silicon mat.

8. Bake for 8-12 minutes (depending on size).