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Peanut Butter Cup Recipe:
100 gr dark chocolate
2 tsp coconut oil
2 tsp agave syrup
1-2 Tbsp peanut butter
1-2 Tbsp soy milk
1 tsp agave syrup
5 mini muffin cups
Melt the chocolate, coconut oil and 2 tsp agave syrup. Add 2-3 tsp each to each muffin cup. Freeze for a few minutes. Mix peanut butter, soy milk and 1 tsp agave syrup well until creamy. Add to hardened chocolate and top each muffin cup with 2+ tsp chocolate each so it covers the peanut butter. Refrigerate for 10+ minutes until chocolate is hard, and then they are ready to eat. So yum!!
Cranberry Cookies Recipe:
2 cups oat flour
1/4 sugar
1/4 cup almond meal
½ tsp baking soda
1/4 cup soy milk
1 Tbsp oil
3 Tbsp cranberries
4 Tbsp chocolate chips
Dash of salt and cinnamon
Preheat oven to 170 Celsius (375 Fahrenheit). Mix first dry ingredients, then wet in another bowl and mix well with each other. Form 8-10 cookies from ca. 1 Tbsp dough each and bake for 8-10 minutes. They harden more once they cool.
Vanilla and Chocolate Pudding Recipe:
For each you need 1 cup soy milk, 3 tsp corn starch and 3 tsp coconut sugar
For vanilla, add ½ tsp vanilla extract, for the chocolate, add 15 gr dark chocolate + 1 tsp cacao powder.
Mix soy milk, corn starch and sugar well before adding it to the heat. Bring to a boil for less than 1 minute, so it thickens. Add flavoring according to which pudding you would like.
Background music:
Blue Skies - Silent Partner: https://www.youtube.com/watch?v=5kDO8hLu9iI
