Many of you are probably familiar with some version of baked Peanut Butter Oat Bars. I pretty much grew up on them and make them for my family often. They’re like a peanut butter & jelly sandwich, but a bit healthier. Today I’m gonna share with you a variation of the classic baked recipe – no-bake peanut butter & jam thumbprints. Here’s a little story behind this recipe….
This vegan caramel sauce is silky, creamy, gooey, sweet, and so easy to make. You can drizzle it over oatmeal or pancakes, stir it into coconut yogurt, dip some apples into it, pour it over ice cream, spread it on cakes, eat it straight out of the bowl with a spoon . . . the list could go on and on forever. The best part is that you can make it as thin or as thick as you like.
This plant-based coconut yogurt creamy, smooth, and tangy – just like a real good yogurt should be. I’ve never tasted any store-bought coconut yogurt, but really enjoy the one I now make at home. I like serving it with some fresh fruit, my grain-free granola, or on top of pancakes. But it’s delicious on its own for breakfast or just a quick snack as well.
The vegan hot chocolate photos have been inspired by Vegan Champurrado from Bojon Gourmet
Few beverages are as deeply-rooted in my childhood memories as hot chocolate. It’s a drink that reminds me of cold snowy days. It’s like a warm hug that brings a smile more so than drinking a cup of hot tea or coffee. Thick, silky, and rich-tasting. So today, I’m sharing with you a recipe for vegan hot chocolate with simple ingredients you most likely have on hand right now….