Ingredients:
2 12-ounce packages vegan chocolate chips
1 18-ounce jar creamy peanut butter
2 cups dry-roasted peanuts
1/4 cup dry vanilla pudding mix
1 cup margarine, melted
1/2 cup unsweetened almond milk
4 cups powdered sugar
1 teaspoon maple flavoring

Directions:

1. In a large bowl, add in chocolate chips and peanut butter and microwave in 30-second intervals, stirring to combine, until melted. Stir in peanuts. In a 9 x 13-inch parchment-lined pan, spread half chocolate mixture. Place pan in refrigerator to cool and set.

2. In a saucepan over medium-high heat, combine pudding mix, margarine, and almond milk. Bring to a boil and let boil for 1 minute.

3. To a large bowl or stand mixer, transfer pudding mixture. Stir in powdered sugar and maple flavoring, and beat until smooth. Remove chocolate pan from refrigerator and spread pudding mixture onto cooled chocolate layer.

4. Spread remaining chocolate mixture evenly over pudding mixture. Chill in refrigerator for several hours or overnight. For easy cutting, remove bars from pan with parchment paper lining, and place on a cutting board. Cut into 1 x 1.5-inch squares.

vegnews.com

Ingredients:
1/2 cup Earth Balance Natural Buttery Spread or another vegan butter substitute, softened
2/3 cup natural peanut butter, room temperature
1/3 cup vanilla soy milk
1 teaspoon vanilla extract
3 cups vegan confectioners’ sugar
2 cups popped popcorn (plain or lightly salted)
3/4 cup semi-sweet chocolate chips, melted

Directions: 1. Using a hand mixer, mix together the Earth Balance, peanut butter, soy milk and vanilla extract until fully combined.

2. Slowly add in the confectioners’ sugar and continue to mix.

3. As fudge as it becomes thicker, turn the mixer off and use your hands to knead the fudge until all ingredients are fully combined.

4. Spread the fudge into a 9×13″ pan lined with parchment paper.

5. Spread the popcorn over the fudge and press down firmly

6. Drizzle the melted chocolate chips over top of the popcorn.

7. Refrigerate the fudge for 1-2 hours (up to 12 hours) until it hardens to your desired consistency.

8. Use a sharp knife to slice the fudge into pieces. Store any remaining fudge in the refrigerator.

onegreenplanet.org

Ingredients:
1 slice whole grain bread
1 Tbsp maple almond butter
3/4 banana, very thinly sliced
dash cinnamon
sprinkle of chia seeds
sprinkle of raw cacao nibs

Directions:

1. Pile everything on and enjoy

lunchboxbunch.com

Ingredients:
1 cup soy or almond milk, vanilla
1 banana, frozen
1/3 - 1/2 avocado
1 cup ice
1 Tbsp dark chocolate cacao powder (dairy-free)
1-3 tsp agave or maple syrup
protein boost: 1 scoop or your favorite vegan protein powder
(hemp, soy, etc..)
optional: 2-4 Tbsp frozen grapes, to add more sweetness and frosty texture

Directions:

1. Blend and Serve

lunchboxbunch.com

Ingredients:
1 ripe banana (mashed)
1/2 Cup whole wheat flour
1/2 Cup all-purpose flour
3/4 Cup soy milk
1 Tablespoon sugar
2 Tablespoons olive or hazelnut oil
3 teaspoons baking powder
1/4 teaspoon salt
1/3 Cup vegan chocolate chips
Olive Oil Cooking Spray

Directions:

1. In a mixing bowl, blend all your ingredients except chocolate chips for 2 minutes. You want the mix to be completely blended and without any clumps.

2. Then mix your chocolate chips in with a large spoon until they are evenly mixed into the batter.

3. Heat a cast iron skillet at a medium heat. Once your skillet is hot, spray with olive oil cooking spray. Ladle batter onto skillet and spread into pancake. Once you pour it onto the hot skillet it will start to cook so try to make them the desired size and shape. let your pancake cook until it begins to bubble slightly on the top and the edges begin to look puffed and dry. Then flip the pancake over and cook the other side. Flip a few more times until the
pancake is a nice golden brown.

meettheshannons.com