Vegan Maple Caramel Truffles

Chocolate-covered maple-flavored caramels anyone? Umm, yes please!

Being a Pennsylvania girl, I love my maple syrup. But it’s not just for pancakes, people! Ohh, no. Maple syrup is good on just about everything.

I’m like Elf. Maple syrup spaghetti? Why not.

Okay maybe that’s a little extreme, but give me a maple-flavored treat and I’ll be your friend for life.

Last night I needed a maple syrup fix. And what could be better than maple syrup covered in chocolate? Nothing (unless we’re talking peanut butter of course)! Thus, I whipped up a batch of these maple syrup caramel truffles. YUM!

Vegan Maple Caramel Truffles

(Makes about 8 truffles)

Maple Caramel Center:

  • 3 Tbsp. coconut butter
  • 2 Tbsp. maple syrup
  • 1/3 tsp. maple extract
  • dash salt

Chocolate Coating:

  • 1/2 cup coconut oil
  • 3/4 tsp. vanilla extract
  • 1 Tbsp. honey (or agave)
  • 1/4 cup + 1 Tbsp. cocoa powder

Mix your caramel center ingredients. Roll into balls and place on a greased cookie sheet. Freeze the balls while you mix up the chocolate coating. For the chocolate, mix your wet ingredients and then stir in the cocoa powder. Roll the balls in the chocolate and store in the refrigerator! So delicious!

What’s your favorite dessert flavor – maple, peanut butter, or something else?

Healthy Peanut Butter Cups

Ohhh yes. I’m serious. Healthy peanut butter cups. Shocked?! Just wait til you try them! You’ll be thanking me for this one!

Melt-in-your-mouth peanut butter chocolate deliciousness.

Happy Easter, my friends! This is one for the baskets (if you have any left by Easter morning)!

Fact: It doesn’t get any better than peanut butter cups.

I have some special people in my life who are going to love getting a basket of these guys this weekend. I mean really, who doesn’t LOVE peanut butter cups!? I think they’re the universal ticket to happiness. At least in my world. =)

Healthy Peanut Butter Cups

Chocolate layer:

  • 3/4 cup coconut oil (or coconut butter)
  • 1 tsp. vanilla extract
  • 2-3 Tbs. honey (or agave)
  • 1/2 cup cocoa powder

Peanut Butter layer:

  • 1/2 cup peanut butter
  • 1 tsp. vanilla extract
  • 2 Tbs. honey
  • 3 packets calorie free sweetener (I used Truvia)
  • Dash salt

Combine chocolate ingredients and pour 1/2 of mixture into greased molds. I used peanut butter cup molds, but you could also use a muffin tin if you want big peanut butter cups, or try egg molds if you have them! Place your chocolate molds in the freezer while you mix your peanut butter ingredients. Pour the peanut butter filling on top of the chocolate layer and cover with remaining chocolate. Refrigerate or freeze.

This is what happens when you can’t stay out of them long enough for the peanut butter to set up (oops)…

But they are SO, SO delicious like this! I’d recommend even melting a few on purpose. YUM!!! =)

Vegan No-Bake Cookies

Okay, so I’ve been behind on my postings lately. I’ve been one busy girl though.

My girlfriends and I just got back from a trip to Miami where we danced like crazy all weekend. I needed a few days just to recover!

Anyways, here’s a super easy recipe that I love. Vegan, gluten free, refined sugar free, and really tasty.

The picture isn’t my finest work, but hey, I’ve been busy!

Vegan No-Bakes

  • 2 bananas (mashed)
  • 1/4 cup peanut butter
  • 1/4 cup honey (or agave)
  • 1/2 tsp. vanilla extract
  • 3 Tbs. cocoa powder
  • dash salt
  • 2 cups oats (I use Gluten free oats)

Mix your dry ingredients and set aside. Mix wet ingredients. Pour dry ingredients into wet and mix. Place cookies on a lined baking sheet and refrigerate! These are stickier than your typical no-bakes, but I love them that way!

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