peanut butter pretzel bark

Chocolate Peanut Butter Pretzel Bark is a simple to make sweet and salty treat!  

Peanut Butter Pretzel Bark ~vegan~ A quick and easy sweet treat!

  Melted chocolate, peanut buttery goodness and salty pretzels…the perfect trifecta in my opinion!  Little effort is needed to prepare this dessert, the hardest part is waiting for it to cool!

Warning: This bark is very hard to resist!  Have a piece or two and lock it away in the refrigerator!  In the words of Noah “me like, me eat all!”

Peanut Butter Pretzel Bark ~vegan~ A quick and easy sweet treat!

peanut butter pretzel bark
 
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Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 20
Ingredients
  • 2 cups dark chocolate chips, like Enjoy Life
  • ⅓ cup natural creamy peanut butter
  • ½ tablespoon coconut oil
  • 20 mini pretzels, chopped (use gluten free pretzels for a GF version)
Instructions
  1. Line a baking sheet with parchment paper and set aside.
  2. Melt chocolate using a double boiler. Spread evenly on parchment paper.
  3. Melt coconut oil and peanut butter together over low heat in a small sauce pan. Spread on top of chocolate layer.
  4. Add chopped pretzel pieces.
  5. Place in refrigerator for 1 hour or until fully set. Break into pieces and enjoy!
  6. Store in the refrigerator to prevent peanut butter from getting too gooey!
Nutrition Information
Serving size: 1 piece Calories: 86 Fat: 6 Carbohydrates: 11 Sugar: 8 Protein: 2

Peanut Butter Pretzel Bark ~vegan~ A quick and easy sweet treat!

This recipe makes roughly 20 pieces of bark.  Store in the refrigerator to prevent the peanut butter from getting too gooey!  You could easily package this up for a Valentine’s Day gift!  Just remember to keep some for yourself :)

Peanut Butter Pretzel Bark ~vegan~ A quick and easy sweet treat!

 Make this recipe with dark chocolate containing 70% cacao for an antioxidant rich, heart healthy, lower sugar option!

cacao mousse and raspberry parfaits

You don’t need a special occasion to dive into these fluffy Cacao Mousse and Raspberry Parfaits, but it is perfect for a celebratory Valentine’s Day dessert!

Cacao Mousse and Raspberry Parfaits ~vegan, gluten free~ A rich and chocolatey dessert just in time for Valentine's Day! Only 4 ingredients!!!

No baking, just blending and only 4 ingredients!!!

Light in texture and heavy on flavor…rich and chocolatey!  Small portions of this dessert are enough to tackle any sweet tooth.  I layered with juicy raspberries, but use any of your favorite berries!

Make sure you buy a can of whole fat coconut milk for this recipe, low-fat just won’t cut it!  Gently open the can and separate the coconut cream layer from the watery part.  Place cream in a small bowl and place in the freezer for 30 minutes to harden.

cacao mousse and raspberry parfaits
 
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Makes 4 parfaits
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 4
Ingredients
  • 1 can whole fat coconut milk, coconut cream separated and chilled in freezer
  • ¼ cup fresh or frozen and thawed raspberries (plus 1 pint fresh raspberries for layering)
  • 3 tablespoons raw cacao powder
  • 3 tablespoons pure maple syrup
Instructions
  1. Gently open a can of whole fat coconut milk and scoop out coconut cream layer. Place cream in a small bowl and place in the freezer for ~30 minutes to harden.
  2. Using a hand held electric mixer, blend coconut cream, ¼ cup fresh or thawed frozen raspberries, cacao and maple syrup. Blend until light and fluffy.
  3. Layer cacao mousse and fresh raspberries in parfait glasses and enjoy!

Cacao Mousse and Raspberry Parfaits ~vegan, gluten free~ A rich and chocolatey dessert just in time for Valentine's Day! Only 4 ingredients!!!

A helpful tip from a reader: On the canned coconut milk, it is easier to refrigerate it over night (or longer) and then turn it upside down while being careful not to shake it, open and drain liquid, then scoop out the cream. I have never opened a can of room temp full fat coconut milk with it already separated.

Unfortunately, I am unable to accurately calculate nutrition facts for this recipe due to the coconut milk separation…sorry :(

Adapted from Chocolate Covered Katie’s delicious frosting shot recipe!

flourless dark chocolate chunk cookies

Flourless Dark Chocolate Chunk Cookies for the chocoholics out there!  

Flourless Dark Chocolate Chunk Cookies ~vegan, gluten free~ Made with avocados!

However, these aren’t your typical chocolate chunk cookies!  These cookies are gluten free, vegan and good for you!  Yes, good for you!  Made with avocado, one of my favorite superfoods…see post from yesterday!  They also include banana, cocoa, dark chocolate chunks and coconut sugar.

I absolutely fell in love with these cake-like cookies!  My little helper loved them too!  However, these were not my husband’s favorite cookies…we agreed to disagree on this recipe!

Flourless Dark Chocolate Chunk Cookies ~vegan, gluten free~ Made with avocados!

Flourless Dark Chocolate Chunk Cookies ~vegan, gluten free~ Made with avocados!

Not only are they super chocolatey, but they are made with wholesome ingredients!  What’s not to love???  Speaking about love, whip these up for a healthy and decadent Valentine’s Day Treat!

Recipe adapted from Laurenda Marie

flourless dark chocolate chunk cookies
 
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makes 10 cookies, store in an air tight container in the refrigerator
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 10
Ingredients
  • 1 tablespoon flax meal mixed with 3 tablespoons water
  • ¼ cup ripe avocado, mashed (about ½ an avocado)
  • ½ cup ripe banana, mashed (about 1 medium banana)
  • ¼ cup non-alkalized cocoa powder or cacao powder
  • 1 teaspoon baking soda
  • ¼ cup + 2 tablespoons coconut sugar (or white sugar)
  • ⅓ cup dark chocolate chunks (I use Enjoy Life)
Instructions
  1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper or lightly oil.
  2. To make flax egg, stir together flax meal and water in a small bowl. Set aside for 10 minutes or until a gel is formed.
  3. Add mashed banana and mashed avocado to a food processor and blend until creamy. Add flax egg, cocoa powder, baking soda and coconut sugar and blend until well combined.
  4. Transfer to a bowl and stir in chocolate chunks.
  5. Using a tablespoon, drop dough onto lined or greased cookie sheet.
  6. Bake on 350 degrees for 15-18 minutes until lightly crispy on the edges. Let cool and enjoy!
  7. Store in an air-tight container in the refrigerator.
  8. ~These cookies are a bit on the sticky side, so make sure to line or grease a cookie sheet!~

Flourless Dark Chocolate Chunk Cookies ~vegan, gluten free~ Made with avocados!

Don’t forget to lick the spoon :)