No-Bake Chocolate Peanut Butter Cheesecake Bites

NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE BITESRecently, I teamed up with Amazing Grass to come up with a recipe featuring their Chocolate Peanut Butter flavored Protein Superfood. Even though the weather is finally starting to cool down, I still wanted to create an easy no-bake recipe that likely uses ingredients that you already have on-hand. An added challenge was making something that was gluten-free, soy-free, oil-free, vegan and obviously tasty! This post was sponsored by Amazing Grass, but all opinions on the product are completely my own. I have a lot of great things to say about it!

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Photo courtesy of amazinggrass.com

I’ve been pleasantly surprised by this new product from Amazing Grass, since it’s not only a protein powder but is also packed with superfoods and other nutrients. The flavor is exactly as it sounds, but neither the chocolate nor the peanut butter is too overpowering. This product does have a little stevia in it, but I found it to be a lot more subtle than other protein powders I’ve tried in the past. When I’m not making no-bake recipes like this, my go-to way to enjoy Amazing Grass is to throw it in a blender with a little non-dairy milk, frozen bananas and ice. The nutrition facts are impressive per serving and you can’t go wrong with this flavor, especially!

img_4044No-Bake Chocolate Peanut Butter Cheesecake Bites
These individual-sized cheesecake bites are a cinch to make and use only a few ingredients. They are gluten-free, vegan, soy-free and even have some hidden fruits and veggies in them! Your friends will be amazed when they find out how simple, yet delicious this recipe is!

Ingredients – Crust:
1/4 cup oats
1/4 cup peanuts
1 Tbs maple syrup

Ingredients – Filling:
1/2 avocado
1 serving Amazing Grass Protein Superfood, Chocolate Peanut Butter
1 small banana
1/4 cup peanuts
2-4 Tbs almond milk

Directions:
1. Place the oats and peanuts in a high speed blender and mix until you get a flour-like consistency. Add in the maple syrup and continue blending until the mixture sticks together.
2. Using a cupcake pan, place the crust mixture into 4 wells of a cupcake pan making sure to press into the bottom of the pan. Place in the freezer while preparing the filling.
3. Put all ingredients for the filling into a blender, and blend until you get a smooth and creamy consistency. Start with less almond milk and add more if needed. Pour this mixture into the cupcake pan on top of the crust.
4. Freeze the cupcake pan with the filling and crust for 1-2 hours so it can set. Remove from the freezer and use a butter knife or something similar to remove the bites from the pan if needed. Allow to thaw for 5-10 minutes before eating and enjoy!

*Note: these are best when enjoyed straight from the freezer. Thawing and re-freezing is not recommended.

Do you have any favorite ways to enjoy protein powder? Have you used Amazing Grass before in the past? Let me know in the comments below!

I Love Amy’s Kitchen Veggie Burgers

Amy's Kitchen Burger SpreadEver since I first went vegetarian over 7 years ago, I’ve been a big fan of Amy’s Kitchen. From their soups to entrees to sweet treats, they have something for everyone. I had the delight in getting to partner with Amy’s Kitchen on this recipe idea post. There’s also a special giveaway happening over on my Instagram starting Wednesday, August 3 that you can enter in to win some great prizes! Continue reading

Amy's All American BurgerOut of all the products I could choose from, the All American Veggie Burger really caught my eye. Not only are these burger patties super versatile, they’re also really easy to find in most stores around me (even Target!). Each patty has 13g of plant protein, and it’s good just on its own! I decided to get a little creative with these burger patties for some great summertime meal options. All you need is a grill, some burgers and a few other options to throw this all together!

Amy's Burger KabobsWhen I think “BBQ” or “summer”, I immediately think of kabobs! This is such an easy method to get in more veggies in a fun way, and the more colorful the better! Here’s what you’ll need to assemble kabobs on 2 skewers:

  • 1 Amy’s All American burger patty, slightly heated to thaw
  • 1 or more bell peppers (any color you like)
  • Red onion, cut into larger-width slices
  • 1 Portobello mushroom cap

To assemble the kabobs, simply slide all ingredients on one-by-one and alternating in any order that you like. For more flavor you can marinate the mushrooms in some soy sauce, however grilled veggies on their own happen to have a lot of flavor! Place in a grill roasting pan or right on the barbecue rack and grill until the peppers become lightly charred on the ends. I like to cook these alongside a cob of corn and grill them at the same time.

IMG_0347I also made a delicious oil-free and gluten-free avocado mayo for some coleslaw to go on the side. Traditional coleslaw works fine, but I’ve been into broccoli slaw for the extra crunch and find it a little easier to chew (also with less time needed to soften the pieces for this coleslaw). Here’s what you need for a side serving of slaw to feed two people:

  • 1 medium, ripe avocado
  • 1-2 tsp lemon or lime juice (depending on how tart you like it)
  • agave to taste (optional, but helps offset the sourness of the lemon juice)
  • 1/4 cup loosely packed cilantro or parsley (also optional, but gives it a nice fresh flavor)
  • salt and pepper to taste

For this mayo, simply place all ingredients in a blender until well combined. If you need to thin it out at all, add a little water at a time. Once it’s ready, immediately pour over 1-2 cups of traditional coleslaw mix or some broccoli slaw (which you can find at most stores, even Target). I recommend chilling this for 30min, because any longer may brown the coleslaw (because of the avocado). Serve as a side dish with some fresh-off-the-grill goodies!

Amy's BurgerAs a less-traditional but still delicious variation on a burger, I love to use some grilled portobello caps to replace the bun. For these burgers, just place a portobello cap and veggie burger patty on the grill until cooked throughout. Carefully slice the mushroom in half (for the two bun halves) and assemble the burger with your favorite toppings. If you like mushrooms, this is a great way to start eating more of them. Plus it looks just like a bun, so you might even be able to trick kids into trying a few bites!

So, I bet you’re wanting to try some Amy’s Kitchen veggie burgers and other meals of your own…well you’re in luck! Don’t forget to head on over to my Instagram tomorrow (Wednesday, August 3) to enter to win some fabulous prizes from Amy’s and other great brands.

Let me know in the comments below, what is your favorite product from Amy’s Kitchen OR what are you looking forward to trying the most?

Hazelnut Hemp Mocha Protein Shake

A rich, protein-packed and energizing Hazelnut Hemp Mocha Shake to start your day! Vegan and Gluten-freeCoffee and chocolate…am I right? What is it about that sweet and rich combo that makes everything better? When you combine those flavors with hazelnut, there’s just no going back. I was inspired by my favorite flavor combos to make this secretly-healthy Hazelnut Mocha Shake, which is boosted with some Hemp protein. Manitoba Harvest recently released their line of hemp protein called Hemp Pro 70. The chocolate and vanilla flavors have both been some of my favorites lately and guess what…Manitoba Harvest agreed to collaborate on a giveaway with me for a bag of their chocolate protein! Scroll down for details on how you can enter to win, and get the recipe for this delicious protein shake! Continue reading

A rich, protein-packed and energizing Hazelnut Hemp Mocha Shake to start your day! Vegan and Gluten-freeA rich, protein-packed and energizing Hazelnut Hemp Mocha Shake to start your day! Vegan and Gluten-freeHemp Pro 70 is super clean, allergen-friendly, and really tasty. Not only does it have a great deal of plant protein, it also have the benefits of those healthy omega fatty acids that keep you feeling full, especially after a tough workout. The chocolate flavor is my personal favorite, which is why I’m really excited to get to give a bag away to one lucky winner! I also added some Fit Matrix, which aids in workout recovery and immunity, plus some Dark Hazelnut Spread from Golo Foods for flavor and added protein.

A rich, protein-packed and energizing Hazelnut Hemp Mocha Shake to start your day! Vegan and Gluten-freeThe coffee part of this shake is totally optional, but it does give it that blended espresso and/or frappuccino quality. You could also use decaf coffee or a coffee alternative (such as herbal coffee or something similar) if you’re avoiding caffeine. Personally, I like using cold brew like Chameleon Cold Brew or the coffee concentrate from Trader Joe’s. I find that combining coffee with frozen fruit, protein and healthy fats makes it easier to digest and you don’t feel super jittery afterwards.

And now for the giveaway that you’ve been waiting for…see below and be sure to follow all the instructions. This giveaway is open to residents in the United States and Canada and it will run from Tuesday May 19th until Sunday May 24th at 11:59PM MST.

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A rich, protein-packed and energizing Hazelnut Hemp Mocha Shake to start your day! Vegan and Gluten-free
After you enter the giveaway, don’t forget to try this recipe for yourself! Modify if however you prefer, as many of the ingredients are optional. Don’t have dark hazelnut spread? Just throw in a serving of hazelnuts and some cacao/cocoa powder. The options are really endless, but be sure to leave me a comment if you give this recipe a try!

Hazelnut Hemp Mocha Protein Shake
A rich, protein-packed and energizing coffee smoothie to start your day!
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Ingredients
  1. 1/4 cup coffee concentrate+3/4 cup water (or 1 cup chilled coffee)
  2. 1 frozen banana
  3. 2 Tbs HempPro 70 Chocolate
  4. 1 tsp FitMatrix
  5. 1/4 tsp maca powder
  6. 2 Tbs GoLo Foods Dark Hazelnut Spread
  7. sweetener to taste
  8. handful of ice
Instructions
  1. Place all ingredients into a high-speed blender or food processor and mix until a smooth consistency forms. Mix in additional sweetener or ice if desired.
Another Hungry Vegan http://anotherhungryvegan.com/

Ultra-Rich Fudgy Brownies (GF)

Ultra-Rich Fudgy Brownies - Gluten-Free & VeganBrownies are amazing…am I right? Whether you’re a cake brownie or fudgy brownie lover, there’s a sweet treat for everyone! I’ve made my fair share of brownies in the past, but I’ve hardly ever ventured into the gluten-free territory. Using some products from Madecasse and TigerNuts gave me the chance to experiment with a vegan and gluten-free fudgy brownie recipe! Even further, I was able to make these completely nut-free as well. Now, regardless of if you’re vegan, or if you can’t consume gluten, dairy, eggs and/or nuts you can still enjoy these fabulous and ultra-fudgy brownies! Continue reading

Ultra-Rich Fudgy Brownies - Gluten-Free & VeganOne of the things that makes a big difference when it comes to chocolate desserts is quality. I am so thankful to Madecasse for sending some samples of their chocolate bars (full review coming soon!) and dark chocolate baking discs. These 70% cocoa discs are excellent for melting, because they have a super smooth consistency and the shape helps prevent burning in my experience. I even had some of their pure vanilla extract to keep the quality as high as possible.

Ultra-Rich Fudgy Brownies - Gluten-Free & VeganAnother product I was recently sent to try out in some baked goods was this Gluten-Free TigerNut flour from Organic Gemini. I also got the chance to try out and review their horchata beverages and more right here recently on my blog! Unlike almond or peanut flour, this happens to be completely nut-free as well which makes this recipe friendly for virtually anyone. I loved the fact that the flour kept these brownies soft, without making them crumbly. The flavor of the TigerNut flour was fairly neutral, which is why I can’t wait to try it in some more baked goods!

Ultra-Rich Fudgy Brownies - Gluten-Free & VeganAnother awesome part of being vegan is that your recipes are already free of dairy, eggs, and meat, which are some of the common allergens. Something else that people often associate with veganism is cutting out gluten. Though I am not sensitive to gluten, I know a lot of people who are. Being the type of person who likes to share my food with friends and family, it’s important to me to be flexible and have some allergen-friendly recipes at the ready. I found that these were super easy to make, and my dad (who isn’t vegan or allergic to gluten) didn’t even know the difference. In fact, I still don’t think he knows that these were made with TigerNut flour.

Ultra-Rich Fudgy Brownies - Gluten-Free & VeganNow, I’d love to hear from you…have you experimented with vegan and gluten-free baking? What are some of your go-to recipes? If you get a chance to make these, I’d love to know how they turned out or if you used any modifications. Get back into baking this weekend!

Ultra-Rich Gluten-Free, Fudgy Brownies
Serves 9
An incredibly rich, fudgy brownie that also happens to be nut-free, gluten-free, dairy-free and vegan!
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Ingredients
  1. 1 cup Madecasse 70% Baking Discs (or dark chocolate chips)
  2. 3 Tbs applesauce
  3. 3 Tbs coconut oil
  4. 1/2 tsp salt
  5. 3/4 cup vegan sugar
  6. 1 tsp vanilla extract
  7. 2 egg replacers (I use Ener-G)
  8. 3/4 cup + 2 Tbs TigerNut/Gluten-Free Flour
Instructions
  1. 1. Preheat the oven to 325ºF, and prepare an 8x8 baking dish with foil or by lightly greasing. Using a double-boiler pan over water at medium/low heat, begin melting the chocolate. Once it starts melting, add in the coconut oil and salt, stirring quickly. Once the mixture becomes incorporated, add in the applesauce quickly and remove from the heat.
  2. 2. Stir in the vanilla, and sugar. Prepare vegan eggs according to instructions and add to the mixture, half at a time. Add the gluten-free flour in parts, until a brownie batter forms.
  3. 3. Pour into the prepared pan and bake for 25-30 minutes, making sure that the brownies are cooked all the way through. Allow the brownies to cool before removing from the pan, cutting and serving.
Adapted from Allrecipes
Adapted from Allrecipes
Another Hungry Vegan http://anotherhungryvegan.com/

Coconut & Nutella Shake

A dairy-free, vegan Nutella shake with a hint of coconut and lots of plant protein @anotherhungryvegan.comNutella is one of those spreads that vegans and non-vegans dream about. There’s something about that nutty, sweet and chocolatey flavor that makes whatever you put it on spectacular. However, as you probably know already…Nutella is neither vegan nor healthy. BUT I stumbled upon this alternative at Expo West that tastes exactly like the infamous treat. Read on to find out what it is and how to make this delicious shake with Coconut and Vegan Nutella plus some protein for good measure. Continue reading

A dairy-free, vegan Nutella shake with a hint of coconut and lots of plant protein @anotherhungryvegan.comA dairy-free, vegan Nutella shake with a hint of coconut and lots of plant protein @anotherhungryvegan.comGoLo Foods makes this incredible Dark Hazelnut Spread and not only is it vegan, but it’s also gluten-free, paleo and sugar free so anyone can enjoy it! In this shake I also used my favorite chocolate coconut milk lately from Rebel Kitchen, which is making its way to the United States! If for whatever reason you don’t have chocolate non-dairy milk on hand, you can also use your favorite milk alternative and add some cacao powder. If you’re going for a completely sugar-free recipe here, that’s totally do-able. All you need is an unsweetened non-dairy milk, because the protein and cacao powder will be naturally lower in sugar. Oh, and don’t forget the GoLo Dark Hazelnut Spread because that’s the star of the shake!

A dairy-free, vegan Nutella shake with a hint of coconut and lots of plant protein @anotherhungryvegan.comAlso in this shake, I used one of my go-to proteins, the Chocolate Power from Growing Naturals. This protein is awesome because it boosts 24g of plant-based protein per scoop and it gives the drink a milkshake-like consistency. To give it a true milkshake flavor, I also added some maca and mesquite powder from Sunfood. The powders have become a staple for me, because they turn any smoothie into a sweet dessert (especially if you’re using cacao in there too). As an added benefit, the products from Sunfood help with regulating hormones, balancing energy, and providing nutrients like fiber, iron, potassium and other vitamins.

A dairy-free, vegan Nutella shake with a hint of coconut and lots of plant protein @anotherhungryvegan.comSo, if this shake sounds amazing to you (which is should), get yourself some Dark Hazelnut Spread from GoLo foods. It only takes a little in this recipe to add a lot of flavor, and besides…who doesn’t want to have vegan (and diet-friendly) Nutella in their cupboards?

A big thanks to GoLo Foods, Growing Naturals, Rebel Kitchen and Sunfood for these samples that I was provided over time (and have been stockpiling for special recipes like this). Let me know if you get to try this shake or these products on their own and what you think!

Coconut & Nutella Shake
Serves 1
A dairy-free, vegan nutella shake with a hint of coconut and lots of plant protein.
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Ingredients
  1. 1 container Rebel Kitchen Chocolate Coconut Mylk
  2. 1 heaping Tbs GoLo Foods Dark Hazelnut Spread
  3. 1 scoop Growing Naturals Chocolate Power rice protein
  4. 1 tsp Sunfood mesquite powder
  5. 1/2 tsp maca powder
  6. 1 frozen banana
  7. a few handfuls of ice
  8. coconut chips for topping
Instructions
  1. Place the coconut milk and vegan hazelnut spread in a high-speed blender and turn on. Slowly add the chocolate protein, mesquite and maca. Add in the banana and ice last, and continue mixing until well-incorporated. Top with coconut chips or shredded coconut and enjoy!
Another Hungry Vegan http://anotherhungryvegan.com/

Chocolate, Caramel and PB Squares (GF)

Chocolate, Caramel and PB Rice Krispy Squares - Vegan and Gluten-free! @anotherhungryvegan.comDo you know what happens when I have samples from Madecasse, Cocomels and Chicago Vegan Foods on hand? I bake with them of course! I recently discovered the Veganic Brown Rice Crisps Cereal which have been a great breakfast when I’m wanting something more than a smoothie (and don’t even get me started on their Cacao Crisps). With vegan marshmallows, peanut butter, caramels, rice crisps and baking chocolate on band…I went a little crazy. I came up with these 3-layer vegan and gluten-free treats that are vegan and omnivore-approved. Seriously, my mom took most of these with her to work and they were gone in no time. Make these for your next potluck, get-together, or Worldwide Vegan Bake Sale which is happening on May 2nd this year. Read on for this incredibly delicious recipe! Continue reading

Chocolate, Caramel and PB Rice Krispy Squares - Vegan and Gluten-free! @anotherhungryvegan.comGrowing up, I used to love Rice Krispy treats. I found out through blogs like Fettle Vegan that it’s actually really easy to make a vegan version of them! I had some Dandies (aka vegan marshmallows) given to me from Expo West that were just begging to be used for this recipe. For the marshmallow portion the only other ingredients you need are some vegan butter, such as Earth Balance, and vegan crispy rice cereal.

Chocolate, Caramel and PB Rice Krispy Squares - Vegan and Gluten-free! @anotherhungryvegan.comJJ’s Sweets Cocomels was super generous to send me A TON of their vegan caramels! I don’t even know where to begin with these. I’ve had my dad try them, and normally he can’t stand coconut, but he kept asking me for more pieces! They come in four different flavors: Original, Sea Salt, Vanilla, and Espresso, and honestly I don’t have a favorite because they’re all so good! For the middle layer of these bars, I mixed some melted Cocomels with PB for a sweet and salty addition. The caramels melt like any non-vegan variety, and the flavors are super versatile.

Chocolate, Caramel and PB Rice Krispy Squares - Vegan and Gluten-free! @anotherhungryvegan.comNow, what kind of dessert is complete without chocolate? That’s where Madecasse comes in! I’ll be doing a review of their chocolates on this blog soon, but Madecasse was super sweet to send me a few of their best selling bars and some baking discs. Like the Cocomels, the baking discs melt down super quickly when you use a double broiler on the stove (the tricky part is just making sure to not let anything burn). They add a lovely rich, dark chocolate taste to tone down the sweetness of the other flavors in the bars. I can’t wait to experiment with more of these baking discs in the future!

Chocolate, Caramel and PB Rice Krispy Squares - Vegan and Gluten-free! @anotherhungryvegan.comThank you to JJ’s Sweets Cocomels, Chicago Vegan Foods, Madecasse and One Degree Organics for making these sweet treats possible. Let me know in the comments below if you get a chance to make this recipe! Or, what are your favorite ways to enjoy caramel, marshmallows, peanut butter and/or dark chocolate!

Chocolate, Caramel and PB Rice Krispy Squares
A decadent sweet and salty treat that has all the best flavors in one bar!
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Ingredients
  1. 2 Tbs Earth Balance Buttery Spread
  2. 1/2 bag Dandies Vegan Marshmallows
  3. 3 cups Brown Rice Cereal
  4. Splash non-dairy milk
  5. 1 Tbs water
  6. 1 package Vanilla Cocomels (or 11 Vegan Caramels)
  7. 1/2 cup salted, smooth peanut butter
  8. 6 oz dark chocolate (I used Madecasse's 70% baking discs)
Instructions
  1. Heat a saucepan on medium and add the vegan butter until it melts. Add in the vegan marshmallows, and continue stirring until they liquify being careful not to burn. Add in a splash of non-dairy milk if needed. Once the mixture is smooth, remove the pan from the heat and stir in the brown rice cereal until well-mixed. Place in a square, 8x8 pan and flatten to form a bottom layer. Put in the fridge to let the marshmallow and rice cereal layer cool.
  2. Meanwhile begin making the caramel and peanut butter sauce. Placing the water in a saucepan over medium low heat, slowly add the unwrapped Cocomels and continue mixing until the caramels melt. Once melted, add in the peanut butter and stir rapidly. Add a little non-dairy milk if necessary. After the mixture has combined, pour over the rice/marshmallow layer in the chilled pan and smooth across the top. Place the dish back in the fridge to allow the second layer to cool.
  3. For the chocolate, simply boil a pot of water over the stove. Using a double broiler pan, place the chocolate in the top and stir constantly until the chocolate melts. Be very careful not to let the chocolate scorch or burn. Once melted, pour the mixture over the PB caramel layer.
  4. Place the square baking dish back in the fridge for a few hours before cutting into it and serving the bars. Cut into 9 squares, or make 18 smaller rectangles since these bars are rather rich, and enjoy!
Adapted from KeyIngredient.com
Adapted from KeyIngredient.com
Another Hungry Vegan http://anotherhungryvegan.com/

Dark Chocolate Chip Mint Shake

A vegan minty chocolate protein shake recipe, made with some of my favorite products of this season @anotherhungryvegan.comIs it mid-April already?? Something that almost immediately comes to mind for me when it comes to Spring is mint – the color, flavor and everything in-between. Because Easter, Mother’s Day and my birthday all happen during this season, I also automatically associate it with chocolate. So I figured, why not combine the two in a Sweet Mint Chocolate Shake made with some of my favorite products of the season! Continue reading

A vegan minty chocolate protein shake recipe, made with some of my favorite products of this season @anotherhungryvegan.comA vegan minty chocolate protein shake recipe, made with some of my favorite products of this season @anotherhungryvegan.com One of my favorites this Spring are these cute little cookies made by Rawxies. If you aren’t familiar with them, Rawxies are raw, vegan, gluten-free and soy-free heart-shaped cookies made with completely natural ingredients. As their sticker “Stop Eating Crap” would suggest, Rawxies is all about eating clean foods that will nourish your body and give you plenty of energy. Their Mint Chocolate Chip flavor was one that definitely influenced the flavor of this particular shake recipe. I love breaking the cookie into pieces and topping the shake with it.

A vegan minty chocolate protein shake recipe, made with some of my favorite products of this season @anotherhungryvegan.comAnother product I’m loving lately: Chocolate HempPro 70 from Manitoba Harvest. This protein is super clean, easy to digest and incredibly allergen-friendly. I’ve been a long time fan of the Hemp Hearts from Manitoba Harvest, so it’s great to have a convenient powder form to throw right into smoothies and shakes. I love hemp as a protein source because it has fiber, iron, and essential fatty acids to keep you feeling great! Plus who doesn’t like versatile flavors such as chocolate, vanilla and original? Check out the full line of hemp protein from Manitoba Harvest. I promise there’s a special hemp protein powder for everyone!

A vegan minty chocolate protein shake recipe, made with some of my favorite products of this season @anotherhungryvegan.comMore products I’m loving this month? Well if you’re following me on Instagram, you probably already know what this one is. Sweet Spreads makes these incredible naturally-flavored coconut butters called CocoNutter. They have anything from Vanilla Cupcake to Cinnamon Roll to Dark Chocolate Mint, and yes the flavors all taste as great as they sound! If you’re wanting to try them for yourself, I really recommend getting a sample pack off their website. Sweet Spreads are a great way to get in healthy fats for an active lifestyle, and I love throwing them into protein shakes as a post-workout treat. This shake really gets its rich dark chocolate and minty flavor from the CocoNutter!

A vegan minty chocolate protein shake recipe, made with some of my favorite products of this season @anotherhungryvegan.comLast, but not least I’ve been loving these Super Algae Tablets from Sunfood. Spirulina is a protein-packed superfood with nutrients including iron, B vitamins and so much more! These tablets are a great way to get in more spirulina and chlorella because you can literally just take them like a vitamin with some water. I like to throw them in smoothies (and you can’t even taste anything) but that’s just me.

A big thanks to Manitoba HarvestRawxiesSweet Spreads, and Sunfood for giving me the opportunity to try and review their products. Stay tuned for more recipes in the future via this blog and my social media pages. Let me know if you get a chance to try some of these products, and be sure to check out the recipe below. Remember, you don’t have to have these exact products and you can adapt things as needed.

Dark Chocolate Chip Mint Shake
Serves 1
A minty chocolate protein shake made with some of my favorite products of this season
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Ingredients
  1. 1 cup water
  2. 2 Tbs Chocolate HempPro 70
  3. 1 Tbs Sweet Spreads Dark Chocolate Mint
  4. 1 Tbs cacao powder
  5. 1/2 tsp Sunfood maca powder
  6. 3 spirulina tablets (optional)
  7. 1 frozen banana
  8. sweetener if needed
  9. handful of ice
  10. Mint Chocolate Chip Rawxies (optional) for topping
Instructions
  1. Place all ingredients into a blender and mix until you get a smooth, creamy consistency. Top with Rawxies, cacao nibs, or whatever else you fancy!
Another Hungry Vegan http://anotherhungryvegan.com/

Salted Dark Chocolate Ice Cream Sandwiches

A homemade, vegan Salted Dark Chocolate Ice Cream Sandwich that's perfect for any occasion! Find the recipe at @anotherhungryveganIf you know me, then it’s no mystery to hear that I love both chocolate and ice cream equally. But honestly, who doesn’t? And why should you have to choose? Growing up my family and I would vacation to the lake, and after a long day in the sun it became a tradition to go to the local grocery mart to pick up a Big Wheel. If you don’t know what that is, well essentially it’s a cookie ice cream sandwich. Big Wheel’s were delicious, full of processed ingredients and definitely not vegan. Since the weather’s been so nice, I decided on these homemade big wheels that ended up being a big hit in our house. Keep reading on to see how you can make this easy recipe for yourself! Continue reading

A homemade, vegan Salted Dark Chocolate Ice Cream Sandwich that's perfect for any occasion! Find the recipe at @anotherhungryveganMy latest review of Salazon got me thinking of some delicious ways to incorporate their Dark Chocolate with Sea Salt bars. This bar has the wonderful richness of a dark chocolate bar with some hidden sprinkles of sea salt mixed in. I rarely have chocolate chips on hand, because I much prefer mixing in actual chunks of dark chocolate into baked goods. Plus the cookies come out looking a lot fancier in my opinion and you don’t have to worry about seeking out vegan chocolate chips in the first place.

A homemade, vegan Salted Dark Chocolate Ice Cream Sandwich that's perfect for any occasion! Find the recipe at @anotherhungryvegan A homemade, vegan Salted Dark Chocolate Ice Cream Sandwich that's perfect for any occasion! Find the recipe at @anotherhungryvegan One of the secrets to these cookies is making them large enough for sandwiches, at least if you want to make them like traditional Big Wheels. However, if you want you can have these cookies plain or à la mode with your favorite vanilla or chocolate ice cream then go for it!

A homemade, vegan Salted Dark Chocolate Ice Cream Sandwich that's perfect for any occasion! Find the recipe at @anotherhungryveganThe reason you want to make your cookies a certain sizes is because of this “Life Hack”. As a rule of thumb, you’ll want to spoon out your dough to make six larger cookies as opposed to one dozen of the normal size. After your cookies have cooked completely (don’t leave them “half-baked” or too soft), let them cool and then it’s time to assemble! Simply take your vegan ice cream (I recommend coconut or cashew-based) and let it thaw for just a few minutes. Remove the lid and using a serrated knife, cut about half an inch off of the pint from the top. Simply peel off the packaging and smush (lightly) between two cookies.

A homemade, vegan Salted Dark Chocolate Ice Cream Sandwich that's perfect for any occasion! Find the recipe at @anotherhungryveganBy using a pint of ice cream itself for the filling, rather than scooping out the ice cream, you’re left with a perfect flat filling  that presents itself quite nicely. I challenge you to experiment with different ice cream flavors, such as vanilla, coconut, chocolate, or even berry. The recipe I used for this batch will be posted below, but seriously…don’t be afraid to get creative!

A homemade, vegan Salted Dark Chocolate Ice Cream Sandwich that's perfect for any occasion! Find the recipe at @anotherhungryveganThe recipe makes about 3 sandwiches, just so you know. I like to store these by wrapping each assembled sandwich and placing in an airtight container in the freezer. Or, you can just eat them right after putting the sandwiches together. I’ll admit, it’s hard to go through the whole day knowing these are in your freezer and saving them for dessert. Regardless of when you choose to make (and eat) these, they are super easy to prepare and much tastier than any Big Wheel I have ever had!

Salted Dark Chocolate Ice Cream Sandwiches
Yields 3
A homemade Big Wheel ice cream sandwich that's vegan, preservative-free and still completely delicious!
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Ingredients
  1. 1 cup whole wheat flour (I used a little extra for high-altitude baking)
  2. 1 tsp baking powder
  3. pinch salt
  4. 1/2 cup unbleached, vegan sugar
  5. 1/4 cup melted coconut oil
  6. 1/2 tsp vanilla extract
  7. 1/4 cup water
  8. 1/2 bar dark chocolate, finely chopped
  9. 1 pint of your favorite vegan ice cream
Instructions
  1. Begin by preheating the oven to 350º and mixing the sugar, coconut oil and vanilla extract together in a bowl. Add in the flour, baking powder, salt and water. Mix until a doughy consistency forms. Fold in the chopped dark chocolate until well-combined.
  2. Place the rounded dough onto a greased or lined cookie sheet, forming 6 uniform larger pieces of dough. Bake for 15-20 minutes, or until the cookies are fully cooked and slightly browned. Be careful not to overcook.
  3. Allow the cookies to cool completely. Let the ice cream thaw slightly before assembling the cookies. Remove the top lid of the ice cream pint, then using a serrated knife slice about 1/2 an inch off the top to make the sandwich filling. To assemble, sandwich the ice cream (removing the carton around the section) between the two cookies and smush lightly.
  4. To store, wrap each sandwich in plastic wrap and an airtight container or store in a plastic bag. Allow to thaw slightly if serving them straight from the freezer. Split with someone, or enjoy all for yourself!
Another Hungry Vegan http://anotherhungryvegan.com/