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

Serves 1

Sweetness - 2/3
Difficulty - 1/3 

1 cup purified water
1/4 cup vegan milk of choice
4-6 tablespoons organic dark chocolate chips
pinch of sea salt

Add the water, milk, salt and 4 tablespoons of the chocolate chips to a saucepan over high heat. Bring to a boil.

Reduce heat and allow to simmer, while constantly stirring. Add the rest of chocolate if desired. Keep simmering until all of the chips are melted.

Serve hot.



Strawberries and coconut make the perfect pair in this delicious morning treat.

Makes approx. 8 large pancakes

Sweetness - 1/3
Difficulty - 1/3

1 1/2 cups Bob's Red Mill Gluten Free Pancake Mix
1/2 cup shredded coconut
1/4 cup organic cane sugar
1 cups vegan milk of choice
1 teaspoon pure vanilla extract
1 tablespoon coconut oil (or grapeseed oil if you do not have)
2 cups chopped strawberries 
more oil, for frying

Add the pancake mix, shredded coconut and cane sugar to a large bowl and mix well. Stir in the vegan milk, vanilla, and coconut oil and mix once more. Add more flour for thicker pancakes, or more milk for thinner ones. Stir in the strawberries when mixed.

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.

Enjoy warm with maple syrup, coconut cream, and fresh strawberries.



An old classic with a chocolate-peanut butter twist. Modeled by Elayne.

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 teaspoon natural vanilla extract
1 cup organic dark chocolate chip 

In a saucepan over low heat, add the maple syrup, peanut butter, coconut oil and vanilla extract. Stir constantly with a spatula. Remove from heat when thoroughly mixed.

Put the rice cereal in a large bowl, and drizzle the peanut butter mixture over top and mix.

Grease an 8x8 pan or a casserole dish 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 for an hour or two to chill. When ready, use a sharp knife to cut into squares. Keep in the fridge until ready to serve.