Vegan Peanut Butter “Crackle” Bars and Vegan Magic Shell

Whoa, mama.

I really stumbled upon the best idea today.

For those of you following along back home: I have a lot of allergies to various foods (all very recent and alarming, but not my point right now) which means since November of last year, our family has been eating (pretty much) strictly vegan.

Reading labels of foods at the store has been such a chore, so processed foods are just not a thing we eat anymore.

But man, do I miss chocolate bars.

Cue today’s  brain wave.

I was at the store, getting one of my pre-approved treats, wishing it was chocolate.

Sigh. Good, but not chocolate.

Then it hit me.  Hey! Isn’t a rice cake a lot  like the stuff inside a Krackle bar?

Yep.

Recipe below:

Chocolate: 

  • 1/3 Cup Creamy Peanut Butter
  • 3 Tablespoons Coconut Oil, melted
  • 1 teaspoon vanilla extract
  • 3 Tablespoons Cocoa Powder
  • 3 Tablespoons Maple/ Agave syrup

Melt all ingredients in microwave-safe bowl, stir to combine evenly until the chocolate is smooth and silky. Crumble rice cake (I only used about 1/3 of 1 rice cake for the amount of chocolate bars I made) into the molds and spoon liquid chocolate into the molds. For best results (I didn’t do this, but I totally should have), spoon a bit of chocolate into the mold before adding rice cake crumbles, to ensure a nice finish. Put your molds in a level place in the freezer to harden your chocolate. Makes roughly 2/3 cup of liquid chocolate.

The resulting chocolate is very quick to melt, and will absolutely melt in your hands, not just your mouth, so it’s best to keep them in the freezer.

See? Not the prettiest. But sooo tasty.

I think it’s also good to note that this lovely concoction is a perfect “Magic Shell” on ice cream. My kiddos love this stuff on frozen fruit, especially blueberries and bananas.

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Violet Syrup

Nothing quite so charming as picking a basket full of flowers.

I followed this recipe nearly exactly, and I came up with this lovely stuff.

A lovely light burgundy syrup.

We made it a few months ago, when violets were all over our yard, and we still love it on pancakes (but that’s another post). Canning is the best!

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Never-Fail Vegan Oreos

There are very few perfect treats in this world, and Oreos are high on my list of perfectly yummy delicacies.

Aren’t they pretty?

The best part of these little sandwich cookies is that they are 100% vegan and nitrate free. (Common animal products substitutions are included in parentheses.)

Yep!

Just be sure to use vegan sugar, (apparently some sugar is made a certain way that uses animal products) if this is an issue for you.

For my recipe, I’ve drawn the cookie recipe from here, and the filling recipe from here. However, some modifications have been made.

Both very good recipes, but Mine needed to be vegan, not call for anything I wouldn’t usually have on hand, etc.

For the cookies:

  • 1 cup coconut oil, solid (can substitute butter)
  • 1 cup granulated sugar (I sometimes use raw, but the larger grains could make an odd texture)
  • 1 flax egg (1 Tbs ground flax seed, 3 Tbs water, mixed together before being added.) (can substitute an egg).
  • 1 teaspoon pure vanilla extract
  • 2 cups all purpose flour
  • 3/4 cup dark cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt

For the Filling:

  • 1/2 cup coconut oil, solid
  • 1 2/3 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon nondairy milk (I use unsweetened almond milk)
  • Pinch kosher salt

Combine the butter and sugar in a large mixing bowl, and beat on medium speed until light and fluffy.  Add the egg and vanilla, and beat until well incorporated.

Meanwhile, whisk together the flour, cocoa, baking powder, and salt. Gradually add the dry mixture to the creamed mixture, beating on the lowest speed.  Continue to mix on the lowest setting until the dry ingredients are just incorporated.

Divide the dough in half, and shape into two discs.  Wrap in plastic wrap and refrigerate for 1 hour.

When the dough is chilled, preheat the oven to 350°F.  Line a baking sheet with parchment paper or a baking mat.  Set aside.

Roll the dough to 1/8 – 1/4-inch thickness.  Use a cookie cutter (approximately 2 inches in diameter) to cut out cookies and transfer them to the prepared baking sheet. I used the wide end of a large frosting tip to cut out these teeny ones.

Bake the cookies for 12 minutes, then transfer to a wire rack to cool completely.

Once the cookies are cooled, prepare the filling.  Combine the softened butter, half and half, vanilla, and salt and beat until combined.  The mixture may be a bit lumpy, but will come together.  Add the powdered sugar gradually, approximately 1/3 cup at a time, until the filling comes together.  It will be slightly stiffer than a cupcake frosting. Try not to snitch too much of it, so you can save it for the cookies!

Transfer the filling to a piping bag fitted with a large round tip.  Pipe the filling onto half of the cookies, and top with the remaining cookies to form cookie sandwiches.

The cookies are best chilled, but there’s no wrong way to eat these. Eating them straight out of the freezer is wonderful and keeps them good for longer than they’ve ever lasted at my house.

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