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Tart rhubarb combined with sweet blackberries and a bit of maple syrup make these popsicles the perfect refreshing treat. Summer or winter, it doesn’t matter, I can eat an ice cold popsicle anytime. I actually crave them more in winter, for some reason. Is that a thing? Or, as you’ve probably all suspected by now, am I just a weirdo?

There are a lot of interesting popsicle flavors at the store, however, they all have one problem: they are way way too sweet. I want to be refreshed without falling into a sugar coma, thank you very much. One of the best things about making your own popsicles is you get to decide the sweetness level. The other awesomeness of making your own is deciding what flavor to make. When I was a kid, we would pour our favorite juice into popsicle molds. Simple and easy. My favorite were the orange juice popsicles even though I didn’t like actually drinking orange juice. It just tastes so much better frozen. Now that I’m an adult (I guess…lol), I seek out bolder flavor combinations.

Homemade popsicles are  so much healthier than store bought options with all that added sugar and other weird who-knows-what additives. Popsicle making can be as easy as blending fresh fruit with a little sweetener. If you want, you can even skip the sweetener. I wouldn’t suggest it with these, though, as the rhubarb really does need a bit of sweetening to take that sour edge off. These take the slightest bit more effort than other popsicles because the rhubarb needs to be cooked down a little to release its juices. It’s still super simple though, of course.

My popsicle mold holds 10 popsicles and so that is how many this recipe makes. Feel free to turn any container into a popsicle mold if you have extra :-). I have had a debate with myself about whether individual molds are best or connected ones. I’ve used both. The connected ones are more stable in the refrigerator but can be a bigger pain to remove once frozen. The individual ones get knocked over easily which can be problematic and messy before they’re frozen. However, they are great for single serve. Then I discovered that I’m not the only one who struggles with this. Popsicle mold design is an art! Check out these popsicle mold options that take all the factors into consideration:

In an effort to sustain this website, The Lazy Vegan Baker is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This post may contain affiliate links. Any purchases you make, help me keep this website up and running and keep me experimenting in the kitchen to bring you the best vegan desserts. Thank you!!

What’s your favorite kind of popsicle?


Rhubarb Blackberry Popsicles
Lightly sweet fruity popsicles featuring rhubarb and blackberries
    Servings10 popsicles
    Prep Time10 minutes
    Cook Time10 minutes
    Passive Time6 hours
    Ingredients
    Instructions
    1. Wash the fruit. Cut the rhubarb up into chunks. It will break apart as it cooks so no need to be uniform.
    2. In a medium saucepan, combine all the ingredients. Bring to a simmer and let cook until the rhubarb falls apart.
    3. Remove from heat and using a potato masher or fork, smash the fruit together until it's well combined.
    4. Let fruit mix cool completely. I usually put it in the fridge, however, you can also let it sit at room temperature, it will just take longer to cool.
    5. Pour into popsicle molds and freeze.

    The post Rhubarb Blackberry Popsicles appeared first on The Lazy Vegan Baker.

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    Sometimes a recipe will reveal itself to you when you aren’t even trying. That’s the case with this Stuffed Acorn Squash. Usually when I bake acorn squash, I make it sweet, with a little maple syrup or brown sugar. This time, though, my taste buds wanted something different. Sometimes my cooking is way too predictable for myself lol.

    I thought about a savory stuffing and when I started rooting through my fridge and freezer to see what I could rustle up, the idea formed into this amazing dish. Have you ever been super impressed with your own culinary creations? That’s how I felt after making this. “Dang, I’m good sometimes,” was my actual thought. I’m not usually a very creative savory cook [all my energy always gets focused on dessert :-)] however when the inspiration is there, it can really be awesome.

    Acorn squash is an amazing vessel for this herby not-sausage stuffing. A forkful of sweet, tender squash and savory, flavorful filling, tied together with the rich gravy, will make even the pickiest happy, I’m quite sure. This filling could also be baked in a different kind of squash, like butternut or kabocha, however I highly recommend having it in the acorn. Acorn squashes are deep with flavor without being overly sweet like some other squash varieties.

    This dish comes together very quickly even though it looks fancy and time consuming. While the squash is baking, you make the stuffing and gravy, then bake it all together for 10 minutes and it’s done.  A complete meal in less than an hour.


    Stuffed Acorn Squash
    Acorn squash stuffed with a vegan herb sausage filling.
      Servings2 people
      Prep Time10 minutes
      Cook Time50 minutes
      Instructions
      1. Preheat oven to 375F. Lightly spray cooking pan or baking sheet with oil.
      2. Cut acorn squash in half (carefully!). Scoop out seeds.
      3. Place cut side down on baking sheet. Bake 40 minutes or until tender when pierced with a knife.
      4. While the squash is cooking, cut and prep veggies and cut each meatless meatballs into 3-4 small pieces. If using a different meat sub, cut into small pieces.
      5. Heat oil in a skillet at medium high.
      6. Add the celery, onion, garlic, orange pepper, thyme, sage, salt and black pepper. Saute until onion is translucent and veggies are soft, 5-8 minutes.
      7. Add zucchini and saute 2 more minutes. Don't worry if it sticks to pan a bit, that will be good for the gravy
      8. Add the cut up meatless pieces and saute another 2-3 minutes.
      9. Transfer stuffing mixture to a bowl and set aside.
      10. Keep the skillet on the stove and turn the heat down to medium low.
      11. Add the non-dairy butter or oil and the flour to the pan. Whisk well to make a paste.
      12. Slowly whisk in the water, 1/4 cup at a time, to make a smooth gravy.
      13. Add in nutritional yeast and tamari. Simmer 5 minutes. [you can add more water for a thinner gravy]. Set aside.
      14. When the squash is ready, take it out of oven and turn down temperature to 350F.
      15. Carefully turn squash over. Fill each cavity heaping with stuffing. Drizzle with 2 tablespoons of gravy.
      16. Bake for 10 minutes.
      17. Let cool 5 minutes before serving. Serve with extra gravy on side.
      Recipe Notes

      Meatless meatballs, defrosted, have a very sausage-y like consistency. You can also use meatless sausage, if you prefer. Just make sure it is cup up in smallish pieces for the stuffing.

      This recipe makes enough stuffing for 2 acorn squashes (or 4 halves) so if you would like to make 4 servings, you easily can. The leftover stuffing is also excellent on it's own!

      The post Stuffed Acorn Squash with Gravy appeared first on The Lazy Vegan Baker.

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      Keeping this short and simple. Two quick and easy chocolate frosting options that use ingredients you most likely have in your pantry already. Nothing weird, fancy, or even remotely healthy! These are great on cupcakes, cakes, brownies, donuts, and whatever else needs a chocolate frosting.

       

      Quick Chocolate Frosting Glaze
       
      Prep time
      5 mins
      Total time
      5 mins
       
      Ready in just a few minutes, the quintessential chocolate glaze for donuts and cakes.
      Jenny Dunklee | The Lazy Vegan Baker: Jenny Dunklee
      Recipe type: Frosting
      Cuisine: Dessert
      Serves: enough to glaze one cake
      Ingredients
      • ¾ cup powdered sugar
      • 2 tablespoons cocoa powder
      • 2 tablespoons non-dairy milk
      • 1 teaspoon vanilla
      Instructions
      1. Sift the cocoa powder and powdered sugar together into a medium size bowl.
      2. Add the non-dairy milk and vanilla.
      3. Whisk until smooth.
      4. The glaze should be pourable but not super thin.
      5. If it's too thick, you can add more milk (1-2 teaspoon additional at a time).
      6. Pour glaze over cake or donuts. Or you can dip the donuts or the tops of muffins in it as well. It will set in an hour or so.
      3.5.3240

       

      Simple Fudgy Chocolate Frosting
      A simple and easy chocolate frosting with 5 ingredients. Makes enough for 12 cupcakes or one cake layer.
      Prep Time10 minutes
      Instructions
      1. In a medium saucepan over low heat, melt the non-dairy butter.
      2. Add the cocoa powder, non-dairy milk, and vanilla. Stir well.
      3. Add 1/2 cup of powdered sugar to butter mix at a time, whisking well after each addition, until all the powdered sugar is incorporated.
      4. Remove from heat and whisk until completely smooth.
      5. While it is still warm, it can be poured over your cake.
      6. Let it cool for about 5 minutes and it can be spread with a spatula or knife over cupcakes. Work fast if you are doing this, as the frosting sets up fast and will get hard to spread. If it gets too thick, heat for a minute or two on low heat until it is desired consistency again.

      The post Two Quick Chocolate Frostings appeared first on The Lazy Vegan Baker.

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      Have you ever had a chickpea salad sandwich?

      If you haven’t, you need to change that immediately. It’s the best-est of the best for sandwich fillings; it replaces any need for chicken or tuna salad; it’s unbelievably easy to make; it’s filling and nutritious and tasty and most importantly, no animals died. Win – Win – Win – Win!!

      If you have made chickpea salad before, check out all these amazing variations, 26 to be exact, and that’s just the tip of the iceberg of recipes out here in internet land —> it’s never boring, that’s for sure.

      This is a tribute because while I was travelling without a stove and only an ice cooler to keep things chilled, my options were a wee bit limited when it came to dinner. And lunch. And breakfast lol. I almost lived off these sandwiches, which may sound horribly boring, however when you see how easy the recipes are to  make and adapt, you’ll understand I was quite happy living off them.

      A chickpea salad sandwich is SO incredibly easy to make and the best part, it’s super filling and packed with nutritious protein. Because, as we all know, vegans getting their protein is such a hot debate. Well, guess, what, it’s SOLVED. (that’s a bit of a joke…we all know protein is not the problem…brainwashing that meat is the only option is the problem…)

      If you’re a meat eater, or former meat eater, and you’ve made tuna salad or chicken salad or egg salad, then these recipes will sound familiar. They are based on the same idea – a protein mixed with mayo or other binder, some veg, some spices, and then heaped between slices of bread or rolled in a wrap, possibly with some lettuce, avocado, and tomato added for extra sandwich-i-ness ()(lol).

      When I make this, I don’t generally follow a recipe. I use what I have on hand, with a general idea of what I know I like. Just like everyone has their own special way to make tuna salad that meets their taste preferences, so it is with chickpea salad. I encourage you to experiment. Start with the recipes below to see how many incredible variations there are and then go wild and make up your own special combination.

      Many of these recipes call for a vegan mayo, store bought or homemade. If you aren’t into mayo or cream dressings like that, I’ve used different kinds of hummus before with awesome results.

      Another great thing about chickpea salad sandwiches is you don’t have to use chickpeas! You can use other beans as well. I like cannelloni beans or white beans. Each one will provide a different texture profile. Chickpeas are denser and give more texture. White beans tend to mash easier and will be smoother.

      26 Chickpea Salad Sandwich Recipes

      (click the picture to be taken to the recipe)

      Chickpea Chicken Salad | Veggie Inspired

      Rosemary Chickpea Salad | Vegan Yack Attack

      Chickpea Tuna Salad | Nut Free Vegan

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      The simplicity of this raspberry cake recipe is what makes it so incredible. The basic, lightly sweetened, cake is the perfect vessel for loads of fresh fruit. The fruit is the star here so use your favorite one. I used raspberries this time, however you can also use blueberries, strawberries, apples, peaches, pears, or whatever you like. That’s right, this recipe is ever so wonderfully adaptable! You can even add nuts or chocolate chips if you want.

      I love making this cake because it comes together in, literally (as the kids say) minutes. No special mixer or kitchen equipment needed, just a bowl, measuring cups and a spoon to stir. It can be baked in a 9″ round cake pan or 8×8 brownie pan; it can be doubled (or even tripled) and baked in a 9×13 or half sheet pan.

      Because it isn’t an overly sweet cake, I like to make this for a brunch spread, or as a accompaniment to a regular healthy breakfast. It’s also phenomenal served with a cuppa tea or coffee in the late afternoon when a sweet break is needed. But not too sweet –> sugar crashes in the afternoon do not make the day any easier!

      This recipe is perfect for the novice baker of any age.

      Step by Step

      I am in the process of becoming an Amazon Affiliate, which means that you will now start seeing links in my recipes for products that I recommend. This is a way for me to earn a little money while doing what I love –> baking, obviously :-D. This site has been almost entirely a labor of love. I have a few amazing patreon supporters (you know who you awesome folks are —thank you!!) however it would be helpful for the continuation of this site to receive more financial support. Ingredients do cost money…sadly, lol.

       

      Easy Raspberry Breakfast Cake
      A simple lightly sweetened cake that makes sure the raspberries are the star. Use your favorite berry or fruit and adapt to your preference. Excellent for novice bakers.
        Servings8 slices
        Prep Time8 minutes
        Cook Time40 minutes
        Ingredients
        Fruit Topping
        Icing
        Instructions
        1. Preheat oven to 350F. Lightly grease an 8" OR 9" cake pan OR 8x8 square pan.
        2. In a medium bowl, mix together the flour, baking powder, and sugar.
        3. Make a small well in the center of your dry ingredients and add the oil, non-dairy milk, vinegar and almond extract. Mix all ingredients until well combined.
        4. Pour cake batter into prepared pan.
        5. Arrange fruit over the top of the cake batter.
        6. In a small bowl, combine the 2 tablespoons sugar and cinnamon and then sprinkle on top of the fruit.
        7. ..
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        I will be travelling the southeast U.S. for the next month in my super awesome DIY sprinter camper (…read VERY diy!). There is no stove. No sink. No refrigerator. And I’m not freaking out.

        I have a decent size cooler which I’ll have to keep replenished with ice. We’ll see how that goes. As you know, I am lazy. However on top of that, my brain is like a sieve. Remembering to get ice may not work out well.

        SO! What does a vegan eat on the road that doesn’t need to be cooked or refrigerated? Oh, and on a budget?!?! (Just to make it more fun lol). I’m saving all my extra spending money for treats like this -> My Vegan Sweet Tooth

        Here is my master list of dry staples:

        • Avocados (#1 priority!)
        • Bread/bulkie rolls/wraps
        • Crackers and chips
        • Bananas
        • Peanut butter (and other nut butters)
        • Hemp Seeds (gotta get that protein)
        • Cans of beans –> chickpeas, cannelloni, black (more protein)
        • Baked beans (heinz vegetarian is vegan)
        • Ready made baked tofu (and even more protein, don’t freak out)
        • Jelly
        • Nutritional yeast
        • Mandarins (fresh and canned)
        • Trail mix
        • Peanuts
        • Peanut Butter pretzels (trader Joe’s and aldis have these – a must for survival!)
        • Granola bars
        • Tetra pak soy milk (shelf stable)
        • Chai tea (for cold brewing)
        • Coffee (for cold brewing)
        • Other nuts if they are affordable.
        • Pickles
        • Dried cranberries, dried apples, …
        • Shoyu or tamari
        • Liquid aminos
        • Balsamic vinegar
        • Nutiva chocolate hazelnut spread
        • Vegan Marshmallows
        • Veg on sale for sandwiches –> cucumbers, tomatoes, lettuce
        • Spices — > turmeric, smoked paprika, salt, pepper, onion powder, garlic powder, cumin, dried basil…

        For storage in the cooler:

        • Vegan mayo (for making chickpea salad sandwiches)
        • So much hummus!
        • Open soy milks

        Tips for stocking your camper:

        1. Seek out discount stores!!! Canned beans can be found super cheap. I found vegan protein shakes for $1 each as they were a week out of date. Bought them all and they are perfect for the road.
        2. Plan in advance as much as possible so you can stock up on things when they’re on sale. Don’t depend on what you can find on the road. Sometimes you may find yourself in a bind with only expensive options available.

        Meals I plan on making with these supplies:

        1. Chickpea (or other bean) salad sandwiches. There are bunches of recipes on the web however, I just wing it with what I have on hand. Usually a combination of smashed beans, vegan mayo, nutritional yeast, smoked paprika, onion flakes, dill pickles, dried cranberries and walnuts/cashews if I have them. You can also use hummus in place of the mayo.
        2. Peanut butter & jelly sandwiches
        3. Nutiva sandwiches
        4. Veggie wraps
        5. Bananas & peanut butter sandwiches
        6. Avocado smashed on bread with hemp seeds
        7. Baked beans on bread (with nutritional yeast and veg)
        8. Seasoned bean & veg bowls.
        9. Hummus and veg wraps

        What do you pack for a trip? I’d love to hear ideas and suggestions.

        A few pictures of my supplies.

        The post No stove. No refrigerator. No problem. Eating vegan on the road. appeared first on The Lazy Vegan Baker.

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        Sweet Pizza! SO easy to make. A great baking project with the kiddos. They can each make their own –> does life get any better than your own mini dessert pizza?? Hey, it’s the little things that make life great, right?!

        And oh my oh my, it is delicious. Liberal spoonfuls of Chocolate Hazelnut spread on top of a pizza crust and covered with sliced bananas. And then, a coconut almond streusel baked on top. So much gooey sweet awesomeness in every slice!

        For this recipe I used pre-made mini pizza crusts and Nutiva chocolate hazelnut spread (it is amazing! silly Nutella brand has milk in it). There are other vegan chocolate hazelnut spreads you could use or make your own.

        This recipe is for one mini pizza. Multiply by however many pizzas you’d like to make.

        Step by Step

         

        Chocolate Hazelnut Banana Dessert Pizza
        Chocolate Hazelnut spread, bananas, and a coconut almond streusel on a mini pizza crust and baked to deliciousness. This makes 1 mini pizza.
          Servings2 people
          Prep Time5 minutes
          Cook Time20 minutes
          Ingredients
          Instructions
          1. Preheat oven to 375F.
          2. Spread chocolate hazelnut spread on pizza crust. Slice banana on top.
          3. Combine flour and brown sugar. Mix in melted coconut oil. Stir in coconut and sliced almonds.
          4. Heap topping onto bananas.
          5. Place pizza on a baking sheet and bake for 20 minutes or until topping is golden brown.
          6. Let cool 5-10 minutes before slicing. Enjoy!

          The post Chocolate Hazelnut Banana Dessert Pizza appeared first on The Lazy Vegan Baker.

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          Peach season is in full swing here in the Northeast US and I’m loving it. We’re canning peaches, dehydrating peaches, making peach pies, adding peaches to cereal, and of course, making cobbler. It’s also the tail end of rhubarb season, so I happily took advantage of these two amazing fruits being ready at the same time, and baked up this Peach Rhubarb Cobbler.

          This is a bit different from a classic cobbler with the addition of cardamom and almond oil in the biscuit dough, to add an extra addition that goes perfectly with the fresh summer fruits.

          The traditional biscuit topping for a cobbler involves cutting butter into a flour mixture then slowly adding water, but that is just SO much work. This biscuit is super duper quick, all mixed in the same bowl and scooped on top of the fruit for baking. Lazy summer days deserve lazy summer desserts :-).

          The addition of rhubarb makes the fruit filling a bit on the tart side, which is how I prefer it, but if you like things sweeter, feel free to add more maple syrup.

          I also highly suggest adding a dollop of ice cream or whipped cream. I topped this with So Delicious coconut cream – yum!

          Step by Step

          If you like the peach and rhubarb combination, check out this Peachy Rhubarb Sauce :-).

          Peach Rhubarb Cobbler
          Fresh peaches and rhubarb topped with a simple cardamom almond biscuit.
            Servings8 servings
            Prep Time10 minutes
            Cook Time40 minutes
            Ingredients
            Fruit Filling
            Biscuit Topping
            Instructions
            1. Preheat oven to 350F. Grease an 8x8 baking pan and set aside.
            2. Wash and cut the peaches and rhubarb. Put fruit in prepared pan.
            3. Add maple syrup and flour to fruit and toss until well combined.
            4. In a medium bowl, combine the flour, sugar, baking powder, salt, and cardamom.
            5. Make a well in the center of the dry ingredients and add the milk, aquafaba, oil, almond oil and vanilla. Mix all the ingredients together and well combined. The batter will be wet.
            6. Scoop dollops of the dough on top of the fruit.
            7. Bake for 35-40 minutes, until fruit is bubbling around edges of the dough.
            8. Let cool a bit before serving. Serve with ice cream or whipped cream.
              ..
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            The Lazy Vegan Baker | Simple vegan dess.. by Lazyveganbaker@gmail.com - 4M ago

            This simple, super flavor-packed, tempeh recipe is always a crowd pleaser. It is super lemony, like the lemon stood up and smacked you in the face, lemony. It is super simple to make, of course, and is an excellent source of protein. If, as a meat eater, previously or currently, you liked lemon chicken recipes, then this one is for you.

            Tempeh is most often made from fermented and cultured whole soy beans, although it can also be made in combination with other grains or seeds, like millet, rice and barley. It’s an excellent source of protein, with 4 oz having about 20 grams. If you’re worried about your protein intake, this is a great resource. And, it’s relatively inexpensive too, which is awesome. An 8oz package costs between $1.99-2.99 usually.

            You can purchase tempeh at most major grocery stores in the meat alternative section, usually found in the produce area. It’s at both my local Hannaford and Price Chopper and Trader Joe’s also carries it.

            The texture is very firm and the flavor is earthy. It’s rather bland on it’s own, however it soaks up marinades and flavors easily and will taste like whatever you cook it with. If you haven’t tried tempeh yet, or are hesitant, give this recipe a go and see how you like it. It’s a great place to start – simple recipe without much effort required, so if you absolutely hate it, you’re not out a lot of time or $ :-).

            I like to serve this protein as a classic “standard american diet” dish. Protein, veggie of some sort and starch of some sort. In this case, Tempeh, rice, sauteed greens and a special balsamic roasted onion (recipe coming soon for that one!).

            Step by Step


            Lemony Thyme Tempeh
            A simple, protein rich, lemon tempeh recipe.
              Servings2 servings
              Prep Time20 minutes
              Cook Time40 minutes
              Ingredients
              Instructions
              1. In a medium saucepan, add the tempeh and fill with water until tempeh is covered completely. Bring to boil, then lower to simmer, covered, for 20 minutes. (see notes for why it's boiled first)
              2. Remove tempeh from simmering water (with tongs) and let rest on a plate until cool enough to handle.
              3. In a medium bowl, combine the remainder of the ingredients and whisk well.
              4. Cut the tempeh in 8 triangles or squares, or whichever shape you prefer, and put in the bowl with the marinade.
              5. Spoon the marinade over the triangles. Refrigerate to let the tempeh absorb the flavors, covered, for a minimum of 6 hours (I usually do overnight), giving it a shake every once in a while to make sure the liquid is getting to all parts of the tempeh.
              6. Preheat oven to 400F.
              7. Lightly spray a baking sheet with oil and arrange the tempeh pieces in a single layer. Bake for 20 minutes, turn pieces over, then bake for another 20 minutes.
              Recipe Notes

              This recipe can easily be doubled, tripled, quadrupled or even octupled, just buy more tempeh and increase the marinade ingredients accordingly.

              Tempeh can be eaten as is, straight from the package. It's fermented and no cooking at all is required. It can be marinated without simmering it first, but, to get maximum flavor and texture, it is best to simmer before marinating. The simmering makes it softer and more readily able to absorb the marinade. If you are in a wicked rush, you can skip this step, but the end result will not be nearly as good.

              The post Lemony Tempeh appeared first on The Lazy Vegan Baker.

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              The Lazy Vegan Baker | Simple vegan dess.. by Lazyveganbaker@gmail.com - 4M ago

              I feel like I should apologize for this Rocky Road recipe. A sorry but …. not really sorry…

              I am kinda sorta sorry for introducing these addictive bars. I’m sorry if you eat the whole pan in one sitting. I’m sorry if there are fist fights in your kitchen over who gets the last slice. Really, I am.

              However, I’m not REALLY sorry because they’re so freaking good! And they’re vegan. And every non-vegan whom I gave these too loved loved loved them. There were even parents hoarding them away from their kids. So much for teaching sharing!

              You’re going to love making these too. They are so unbelievably simple to throw together. That’s part of the problem.  A kid can do it. It’s actually a really awesome recipe for kids to make – no oven, no cooking. Just a bit of microwave use, measuring, and some stirring.

              I named them Super Rocky Road because they are jam packed with ALL the goodies. Cocoa Crispy cereal, Peanuts, Pretzels, and Marshmallows, mixed together with melted chocolate and peanut butter. It’s hits all the marks. Sweet. Crunchy. Nutty. Chocolate. i.e. Heaven!

              If you make them with gluten free pretzels, they are a sweet gluten free treat.

              These are awesome to make for bake sales, school events, and potlucks as they’re so simple to throw together and it makes a lot. Plus, kids and adults love ’em alike. It’s a winner!

              Step by Step

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