lookbook cookbook -  vegan hot cocoa recipe

Why bother with the store bought stuff when you can make your own with these simple ingredients?

Serves 1

Sweetness - 2/3
Difficulty - 1/3 

1/3 cup organic dark chocolate chips
1/2 cup full fat coconut milk
3/4 cup purified water
pinch of sea salt
1 tablespoon pure maple syrup, optional

Add the chocolate chips and a dash of the the coconut milk to a saucepan over medium low heat. Stir constantly with a rubber spatula so it does not stick. When the chocolate chips are melted, add the rest of the coconut milk and stir once more until fully mixed.

Mix in the water and sea salt and bring to a gentle simmer for a few minutes, stirring on occasion. Reduce heat and add a dash of maple syrup if you please. Serve hot.

lookbook cookbook -  vegan hot cocoa recipe

With Nadja.



lookbook cookbook vegan crispy chocolate rice squares recipe

An old classic with a chocolate-peanut butter twist.

Makes approx. 9

Sweetness 2/3
Difficulty 1.5/3

3 cups rice puff or crispy rice cereal
1/3 cup natural peanut butter
1/3 cup pure maple syrup
1/4 cup melted coconut oil
1 cup organic dark chocolate chips 

In a saucepan over low heat, add the maple syrup, peanut butter, and coconut oil. Stir constantly with a spatula. Remove from heat when thoroughly mixed and stir in the rice cereal and mix once more.

Line an 8x8 pan or a casserole dish with parchment paper and add the rice mixture. Use a spatula to evenly distribute and flatten it. Put in the fridge to chill for 10 minutes before making the chocolate layer.

In another saucepan over low heat, add the chocolate chips and constantly stir until melted. Using a spatula, pour over the rice mixture and quickly use the spatula to spread it around evenly.

Put back in the fridge or freezer to set. When ready, use a sharp knife to cut into squares. Keep cold until ready to serve.

lookbook cookbook vegan crispy chocolate rice squares recipe

With Elayne.