These Chocolate Dipped Pumpkin Seed Butter Fudge bites are delightfully sweet, nutty, and creamy. The amount of sugar in this recipe is minimized with the addition of a banana in the place of sugar. I made a small batch, but this recipe is very easy to double, or triple!
This Miso Stracciatella Ice Cream is a very unorthodox version of the gem that is Italian Stracciatella Ice Cream, and you don't need an ice cream maker to make it. The old classic is levelled up with some salty miso, floral olive oil, and a combination of dark chocolate slivers and bitter cacao nibs which perfectly counter-balance the sweet cream ice cream.
These Pantry Chunky Monkey Clusters are a mess of peanut butter, chocolate, and banana chips to make a grain-free take on pimped rice Krispie treats, feel free to add in nuts or just add some crunchy cereal, or homemade granola to up the crunch factor.
These Vegan Triple Chocolate Fudge Soya Sauce Cookies are a chocolate lover's dream; combining savory, umami soya sauce and creamy, sweet white, milk, and pure chocolate for an unforgettably rich experience! Chewy, soft, decadent, and healthier than your typical chocolate chip cookie - using unrefined sugar only and being entirely plant-based, these are the perfect alternative for cookie cravings!
These elegant soft-baked Vegan White Chocolate Bottom Lemon Lavender Poppy Seed Cookies are full of citrusy and floral notes, brought together by creamy white chocolate and a crunch of poppy seeds in every bite.
This creamy, vegan take on Peanut Butter Chocolate Ice Cream complete with Chocolate Peanut Butter Cups is guaranteed to satisfy your sweet cravings.