CHOCOLATE PEPPERMINT FUDGE

lookbook cookbook chocolate peppermint fudge

Rich and decadent, with a dash of peppermint. Delish!

Makes around 10

Sweetness 2/3
Difficulty 1/3

1 cup organic cacao powder
3/4 cup extra virgin coconut oil, melted
1/2 cup pure maple syrup
1 tablespoon peppermint oil

Add all ingredients to a bowl and mix with a fork. Pour into a small 4" or 5" container, so it is approximately 1" thick. Put in the freezer until frozen. Remove and cut into small squares. Store in the fridge or freezer and serve cold. Allow to thaw for a few minutes before eating.

lookbook cookbook chocolate peppermint fudge





CHOCOLATE PEANUT BUTTER PUDDING

lookbook cookbook vegan chocolate peanut butter pudding

Five minute Chocolate Peanut Butter Pudding. Enough said! Modeled by Aurielle.

Serves 2

Sweetness - 2/3
Difficulty - 1/3

3/4 cup full fat canned coconut milk
1/2 cup organic dark chocolate chips or chunks
1 or 2 tablespoons pure maple syrup
1 tablespoon natural vanilla extract
1/2 cup natural smooth peanut butter

Make sure to use peanut butter that isn't too dry, and if it's oily, give it a good stir first. Shake the can of coconut milk before opening.

In a medium saucepan, add chocolate chips and milk and cook over medium low heat, stirring constantly with a rubber spatula so it does not stick.

Bring to a gentle simmer, remove from heat and stir in the peanut butter. Mix and add the maple syrup and vanilla. Continue mixing and be sure that all of the chocolate and peanut butter is melted.

Allow to cool for a few minutes and pour into individual glasses and refrigerate. Chill for a few hours before serving.
lookbook cookbook vegan chocolate peanut butter pudding

PEANUT BUTTER BANANA CHOCOLATE PANCAKES

lookbook cookbook vegan peanut butter banana chocolate pancakes

The three best things all rolled into one delicious treat. Modeled by Sahara.

Makes approx. 8 large pancakes

Sweetness - 1/3
Difficulty - 1/3

1 1/2 cups Bob's Red Mill Gluten Free Pancake Mix
3/4 cup vegan milk of choice
1 tablespoon grapeseed oil, plus more for frying
1/2 teaspoon natural vanilla extract
1 banana
2 tablespoons natural peanut butter, plus more for garnish
1/4 cup dark chocolate chips

Add pancake mix, milk, oil and and vanilla to a large bowl and mix well. Mash in the peanut butter and mix well. Mash in the banana, leaving only small chunks, and mix. Stir in the chocolate chips. Add more milk for thinner pancakes, or more flour for thicker ones.

Add a drizzle of grapeseed oil to frying pan. Over medium heat, add spoonfuls of batter and flip when slightly bubbled on one side, and golden brown underneath. Cook other side until golden brown as well.

Garnish with a dallop of peanut butter and maple syrup, and extra banana slices if you please.

lookbook cookbook vegan peanut butter banana chocolate pancakes

PUMPKIN PIE SMOOTHIE

lookbook cookbook vegan pumpkin pie smoothie

This easy treat has all the fun and flavor of your favorite fall pie. Modeled by Christina.

Makes 1

Sweetness - 1/3
Difficulty - 1/3

3/4 cup vegan milk1/4 cup canned pumpkin puree
1 banana
1 tablespoon pure maple syrup
1/4 teaspoon natural vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
big pinch of ground ginger

Add all of the ingredients to your blender and mix well. Garnish with some coconut cream if you please. Enjoy!
lookbook cookbook vegan pumpkin pie smoothie

CANDY APPLE WEDGES

lookbook cookbook vegan candy apple wedges

Trick or treat, time to eat! Try this healthier spin on everyone's favourite Halloween goodie.

Makes 10-12 wedges


Sweetness 2/3

Difficulty 2/3

2 large red apples
10-12 wooden ice pop sticks

1/2 cup dried pitted dates
2 tablespoons vegan milk
1 tablespoon virgin coconut oil, melted
1 tablespoon pure maple syrup
1 tablespoon nut butter of choice
1/4 teaspoon cinnamon
pinch of sea salt

1/2 cup organic dark chocolate chunks or chips
dash of coconut oil
your choice of crushed nuts, shredded coconut, or any other garnish

Cut each apple into 5 or 6 equal sized wedges. Put the ice pop stick through one end. Line a large plate or tray with parchment paper. Set the apples aside

To make the caramel, add the dates to your food professor and blend until they are broken down. Add the milk and coconut oil and blend into a paste, occasionally using a rubber spatula to scrape down the sides. Add the maple syrup, nut butter, cinnamon and salt, and blend until thoroughly mixed.

lookbook cookbook vegan candy apple wedges

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