Peanut Butter Chocolate Bliss Balls

Blissful is an understatement. 

Ingredients:

  • 2 cups pitted and softened dates
  • 2 cups rolled oats
  • 4 tbsp maple syrup
  • 3 tbsp peanut butter
  • 2 tbsp cocoa powder
  • 1-2 tsp vanilla extract

Toppings or Add-Ins:

  • Coconut
  • Almonds
  • Cashews
  • Chocolate nibs or chips

Add all ingredients to a food processor and pulse until combined. The consistency should be sticky and moldable.

Roll in coconut, nuts, or chocolate for a professional finish.

(If you want just chocolate bliss balls, omit the peanut butter. If you want peanut butter bliss balls, omit the cocoa powder.)

Easy Vegan Peanut Butter Cups

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We wish we had real pictures for this, because they were beautiful! Alas, the pictures, and the peanut butter cups, got eaten. Boo!

Ingredients:

  • 1 package bittersweet chocolate chips
  • Coconut Oil
  • Peanut Butter (smooth or crunchy)
  • Nutritional Yeast and/or Powdered Sugar
  • Mini cupcake tin

Melt chocolate in a double boiler. Add coconut oil to get it a little runny.

Line your mini cupcake tin and pour the chocolate up to 1/3 of the tin. Refridgerate until hardened.

Mix peanut butter with a small amount of nutritional yeast and/or powdered sugar to make the peanut butter more malleable. Remove the chocolate from the fridge and add a dollop of peanut butter to the center of the tins. Add more chocolate to the top of the tin and refrigerate until hard once again.

When cooled, enjoy!

 

Vegan Peanut Butter and Chocolate Cream Pie

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Fair disclosure, I started with online recipes that I scribbled down (a bunch from different places) to come up with one set of ingredients. I’m not sure what they were any more or I would link here.

Ingredients

Crust
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3/4 cup pecans, walnuts, or almonds (unsalted)
1/4 cup coconut oil
3 tablespoons maple syrup
1/4 teaspoon fine grain sea salt
1/2 cup whole wheat pastry flour
1 cup rolled oats

Filling
10 oz. semisweet chocolate chips melted or ½ cup chocolate syrup
1 package soft tofu
1 cup creamy peanut butter
½ cup soymilk
1 T. agave nectar
1 tsp. vanilla extract

Process

Combine crust ingredients and pulse in blender or food processor briefly. Press into a pie pan. Bake at 350* for 10-12 minutes or until it starts to brown on the edges. Remove and cool.

Combine chocolate, tofu, peanut butter, soymilk, agave nectar, and vanilla in blender or food processor, and process until smooth. Pour mixture into crust.

Refrigerate 3-4 hours before serving.