Homemade Twix Bars

Yes, it is true. Vegan and gluten free Twix Bars!!!! They are slightly fiddly but worth it! It would be easier to make it all in one pan and then just cut it into pieces as well! Original recipe from Fork and Beans.

Homemade Twix Bars

For the cookie:

Ingredients

1/2 cup sorghum flour
1/4 cup rice flour
1/4 cup potato starch
1/4 cup tapioca starch
1 tsp xanthan gum
1/3 cup sugar
pinch of salt
4oz vegan butter (cold)


Method

Combine the flours, xanthan gum, sugar and salt together with a whisk until completely mixed.
Add butter into flour mix and with a fork/hand, cut the butter into dough until combined.
Knead dough briefly until smooth, divide in half and chill in fridge for 20 minutes.
Preheat oven at 400 degrees.
I skipped this next step by just cutting the pieces straight from the cold ball of dough.
Roll out dough between 2 pieces of parchment or wax paper until 1/2? thick.
Cut into rectangle shapes (I used a candy mold so I have to make sure the cookies would fit inside�so I needed the cookies at 3?x1?)
Gently using a metal spatula, place cookie dough rectangles onto a parchment lined baking sheet and freeze for 15 minutes (to ensure that they will not spread in the oven).
Bake cookies for 8-10 minutes or until lightly browned.
Remove from the oven and allow to cool on the baking sheet.
Freeze the cookies while you are making the caramel.


For the caramel:

Ingredients

1/2 cup Earth Balance
1 cup sugar
1 cup coconut milk (full-fat, canned)
1/2 cup light corn syrup
1/2 tsp vanilla


Method

Line an 8 inch x 8 inch pan with parchment or cover a baking sheet with parchment
In a large saucepan (must be large enough where your candy thermometer will not touch the bottom when you attach it to the pot), put the coconut milk, sugar, butter and corn syrup in a large saucepan.
Over medium-high heat, bring to a boil stirring continually.
Keep stirring. You want the candy to reach 250 degrees.
Remove from heat and stir in vanilla.
Pour into a parchment paper lined pan (8�8 works great).
Allow to sit out for a few minutes before placing into freezer for 10 minutes to set.
Cut into rectangles with food scissors or a knife.
Wrap extras in parchment paper.


For the chocolate:

Simply melt 1-2 packets of vegan chocolate chips in a double broiler.


Putting it all together:

Place a strip of semi-hardened caramel on top of a shortbread cookie.
Place back in freezer while chocolate is melting to make sure the caramel stays hard.
Place the cookie and caramel into the chocolate bowl and using a spoon, drizzle chocolate until completely coated.
Be gentle though�the cookies will be fragile.
Set on a a piece of parchment or wax paper to allow excess chocolate to drip off.
drizzle any extra chocolate over the top of the bars for effect.
Place molds or place of candy into freezer to set for 20 minutes.

Candy Cane Chocolate Fudge

This recipe comes from Woman In Real Life, it was amazinly delicious, I made it for Xmas gifts but I really wanted to eat the whole thing myself! ;)

Candy Cane Chocolate Fudge

Ingredients

6 Tbls vegan butter (I used Earth Balance)
3 1/2 cups vegan icing/confectioners/powdered sugar
1/2 cup sifted cocoa powder
1/2 tsp peppermint flavor (I used 1/8-1/4 tsp peppermint essential oil - food grade)
1/4 cup soy milk (I used flax milk)
2 vegan candy canes (I used TruJoy brand)


Method

Line a loaf pan with parchment paper.
Place candy canes in a ziplock bag, squeeze out the air before sealing.
Crush the canes using a mallet or rolling pin.
Put butter, sugar, cocoa, peppermint and soy milk in a double broiler over simmering water and stir until smooth. I used a whisk towards the end to get rid of the bumps.
Add more milk if needed.
Once mixture is smooth quickly pour into prepared tin.
Sprinkle with the crushed candy canes and press in gently.
Chill in fridge over night.
Cut into slices or squares.

Avocado Chocolate Mousse

This is a great last minute easily whipped up dessert and delicious...plus pseudo healthy ;)
This original recipe is from Food Network. I halved the recipe to two servings (but still proceeded to eat them both in one night). Shown with Soyatoo Vegan Whipped Cream and vegan chocolate shavings. Can easily be made raw.

Avocado Chocolate Mousse

Ingredients

1/2 cup vegan chocolate chips

4 very ripe (8 ounce) avocados, peeled and pitted

1/2 cup agave

1/2 cup unsweetened cocoa powder

1/3 cup almond milk

1 tablespoon pure vanilla extract

1/4 teaspoon fine salt

Method

Place the chocolate chips in a small bowl. 

Place over a small saucepan of barely simmering water. 

Stir until the chocolate is melted and smooth, about 3 minutes. 

Set aside to cool slightly.

Place the melted chocolate, avocados, agave, cocoa powder, almond milk, vanilla and salt in a food processor. 

Blend until smooth and creamy, scraping the sides of the bowl as needed.

Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). 

Note: I waited around 30 mins and it was still fine :)

Chocolate Brownies

These brownies are delicious!! They seem a little not done when you take them out of the oven but once they cool down they are crunchy on the outside and fudgy on the inside. YUM! I found they harden up if you store them in the refrigerator.
This recipe comes from "Pollen" on Food.com.

Chocolate Brownies

Ingredients

2 cups GF baking flour
1 cup water
1 cup vegan brown sugar
1 cup vegan white sugar
1 teaspoon salt
1 teaspoon vanilla extract
3/4 cup cocoa powder
1/2 cup vegetable oil
1/2 teaspoon baking powder (I forgot this ingredient and mine still turned out great)
1/2 cup nuts (optional) - I used walnuts
1/2 cup chocolate chips (optional) - I used Enjoy Life Chocolate Chunks


Directions

Preheat oven to 350F and grease your 11"x7" brownie pan (I also used some parchment/baking paper)
Cook water and 1/2 cup of the flour over low heat, stirring constantly, until it reaches the consistency of a gluey paste.
Remove from heat and let cool completely.
Mix sugar, salt, vanilla, cocoa powder and vegetable oil, and then mix in the flour/water mixture.
Add the remaining 1 1/2 cups of flour, plus the baking powder and mix until smooth.
Stir through the nuts and chocolate chips if using.
Bake for 25 minutes, or until knife inserted into center of pan comes out clean.
I ended up cooking mine for 45mins before they were done but it might have been the lack of baking powder...oooops!

Homemade Mint Patties

This original recipe is from This Rawsome Vegan Life.

Homemade Mint Patties

Ingredients 

Mint Patties 
1/3 cup dried coconut chunks/shreds
1/3 cup cashews
1-2 tablespoons melted coconut oil
2-3 tablespoons honey/maple syrup/agave
1 teaspoons peppermint oil (I used 1/2 tsp of peppermint essential oil)
Pinch of salt

Chocolate Layer
1-2 tablespoons melted coconut oil
1/3 cup cacao powder
4-5 tablespoons honey/maple syrup/agave
Pinch of salt
1/4 tsp cinnamon and cayenne


Method 

Blend all ingredients for the mint pattie together until smooth.
Pat into flattened balls (patties) with your hands and place them in the freezer to set for around 30 minutes.
Process all ingredients from the chocolate layer together until smooth.
Dip each pattie in the chocolate sauce and place on a tray lined with parchment paper.
The recipe says they harden instantly but that definitely was not the case for me.
I had to put them in the freezer and even then they melt very quickly in your hands.

Easy Rocky Road

The best part about this is that you can use whatever ingredients you have in your house.

Easy Rocky Road

Ingredients

1 cup vegan mini marshmallows

1/2 cup nuts of choice (I used walnuts)

1/4 cup raisins

10oz vegan choc (I used half dark half milk)

Method

Using a double broiler melt half of the chocolate.

Once melted transfer to a brownie/casserole dish lined with baking paper.

Sprinkle marshmallows, nuts and raisins to the melted chocolate.

Melt the remaining chocolate and pour over the top of the other ingredients.

Refrigerate for at least one hour.

Slice into small bit size pieces.

Vegan M&Ms and Creme Eggs!

I found these vegan M&Ms called No Nos by No Whey (plain and peanut butter) and mini vegan creme eggs from Premium Chocolatiers. I was hoping they would last till Easter but they barely lasted a week!

Peppermint Patty Bars

The jury is still out on these, half of the family liked them the other half thought they taste like toothpaste.  Inn fairness though it's most likely because I used mint extract (a combination of spearmint oil and peppermint oil) instead of peppermint extract because it's all I had.
The recipe comes from Oh She Glows.

Peppermint Patty Bars

Ingredients

2 cups rolled oats, processed into a flour (use gluten-free if necessary)
1/2 cup almonds
1/2 cup walnuts
4-5 tbsp cocoa powder, to taste
1/2 tsp fine grain sea salt, or to taste
2 tbsp packed brown sugar
2 tbsp almond milk
5 tbsp pure maple syrup
1/4 cup rolled oats (use gluten-free if necessary)
1/4 cup dark chocolate chips
75 grams dark chocolate (about 3/4 chocolate bar)
1 tsp coconut oil
1/4 tsp peppermint extract
Flaked coconut, to garnish (optional)


Method

Line an 8-inch pan with two pieces of parchment paper, one going each way. Set aside.
If making oat flour, add 2 cups rolled oats into a high speed blender.
Blend on high until a flour forms.
In a food processor, add almonds and walnuts. P
rocess until a very fine crumble.
Add oat flour, cocoa powder (start with 1/4 cup for now), salt, and brown sugar.
Process until combined.
Add in the maple syrup and almond milk. Process until a ball forms.
Add another tablespoon of cocoa powder if desired.
Process in the 1/4 cup rolled oats and chocolate chips until combined.
Take mixture and crumble it all over the prepared pan (it will be very sticky but not to worry).
Now place parchment paper over top and press down evenly with your fingers.
Use a pastry roller to smooth it out.

Once smooth, place in freezer while you melt the chocolate topping.
Add chocolate, coconut oil, and peppermint into a small pot.
Melt on low until most of the chocolate has melted and remove from heat. Stir.
Remove pan from freezer and pour melted chocolate on top.
Smooth out with spatula.
Sprinkle on coconut (opt.) and place in the freezer for 10-15 minutes, or until set. Slice into 6 narrow rows and then in half to make 12 bars.
Serve chilled with a glass of almond milk. Store in the freezer.

Christmas Candy Cane Bark

I use organic vegan candy canes from Natural Candy Store.

Christmas Candy Cane Bark

Ingredients

100g/3.5oz Vegan Dark Chocolate
2 vegan candy canes


Method

Prepare candy canes by placing in a zip lock bag (all air removed) and hitting with a rolling pin until you have shards of candy canes. Set aside.
Using a double broiler melt chocolate.
Pour onto a cookie sheet lined with wax paper.
Using a spatula spread chocolate thinly on wax paper.
Sprinkle the candy cane shards over the chocolate.
Refrigerate for at least 2 hours (or freeze).
Remove from fridge and break into pieces.