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Vegan Snickers Recipe

Who else used Snickers as a meal replacement in high school and/or college?

I fell head first into the marketing ploy of "Hungry? Grab a Snickers." *shaking my head*

Just like the Reese's peanut butter cups I veganized the other day, conventional Snickers aren't vegan. 

No worries! I have a recipe for that. 

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Cara at Forks and Beans put her all into this Snickers recipe.  There are multiple steps to achieve this sugary goodness, but it's well worth the effort. The taste and texture is very similar to regular Snickers.

Even though having a candy mold would have made the process easier (and my candy prettier), I'm so glad I couldn't find one at any of my local stores. My waistline doesn't have time for weekly Snicker sessions. lol

My tips:

*I used a 7x11 brownie pan because I don't own the suggested 8x8 size

*I think you can get away with using half of the measurements because the nougat and caramel are both stretchable and very sweet.

*I used the full measurements in the video and was able to make about 18 small bars. OMG! Sugar heaven. I put most of my batch in the freezer.

*I melted 3 cups of chocolate chips-used half on the bottom layer and the other half on the top

Watch me make the recipe below and head over to Forks & Beans for measurements and other details.

Tell Cara I sentcha! :-)

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Song playing while I cooked...

Maroon 5-Moves Like Jagger

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Veganize it! Peanut Butter Cups

Unfortunately, most of the popular brands of chocolate candy in the grocery store aren't vegan. Many contain milk and other non-vegan ingredients.

Since Halloween is fast approaching, I've decided to veganize some of those popular candies. Even if you don't partake in the Halloween festivities, you can still have fun making your own sweet treats right at home.

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You only need 4 ingredients to make this chocolate & peanut butter deliciousness - Coconut oil, cocoa powder, agave nectar, and peanut butter.

Very important: You must use unrefined or "raw" coconut oil in this recipe. If you don't, your peanut butter cups will be an oily mess. I spent a lot of time trying to figure out why I couldn't get this simple recipe together, then realized it was all because of the coconut oil. *shaking my head*

Also, be sure to store in the refrigerator until you're ready to eat because the candy will melt at room temperature. 

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All three kids agreed this candy is a winner and even asked me to make it again.  I guess all the candy they ate while I experimented wasn't good enough. lol I love my little guinea pigs. :-)

If you try this recipe, please update me and let me know what you think. 

Vegan Peanut Butter Cups

by Brown Vegan

Ingredients (7-8 cups)

  • 3/4 cup UNREFINED coconut oil, melted
  • 1/2 cup cocoa or cacao powder
  • 1/4 cup agave nectar
  • 1/2 cup peanut butter (I use an organic peanut butter with sugar already added)

Instructions

In a bowl, whisk together coconut oil, cocoa powder and agave nectar.

Put cupcake liners into a freezer safe dish. Spoon 2 tbsp of the chocolate mixture into each liner.

Freeze uncovered for 10 minutes.

Afterwards, spread the peanut butter on top of each chocolate piece.

Then spoon 2 tbsp of chocolate sauce on top of each cupcake liner and freeze for 10 additional minutes.

Refrigerate until ready to eat.

Enjoy!

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On Wednesday I'm veganizing Snickers, so be sure to subscribe to my YouTube channel below. 

Song playing while I uncooked.....

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