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Day 1, #30daysofGOODFOOD – Vegan Reese’s

2012/02/19

So Katie invited me to this facebook page that’s a 30 food challenge. Here’s their description…
30 days, 30 recipes. if you miss a day, double up on another. no big deal. ingredients should be mainly plant-based, dairy-free, and “clean.” we’re talking greens (and other things from the ground), milk from a nut instead of an animal, and whole grains rather than refined. think fresh and not processed. so start your research and make your shopping list. nows the time to try that vegan salad dressing you heard about or those raw almond butter cookies you saw on the internet. maybe you try some hemp seed and a little flaxseed in your oatmeal. whatever it is thats new for you–take a photo, list your ingredients and SHARE it. this is going to be oh so fun! it’s a veggie party and everyone is welcome!
FUN!! Right? And totally attainable since it’s only 1 recipe a day, not 30 days of full-fledge vegan, because honestly…I don’t have the time or energy to come up with that many new recipes (esp being pregnant)…so whether it’s a treat like today’s or a smoothie for breakfast this is a challenge I am fully on board for. I plan on posting my daily recipes here…

First up – dessert…duh. :) We’re starting Sunday Family Dinners w/ my parents since they only live 2 1/2 blks away…and I needed a last minute dessert. I talked to my friend Cassie who’s been vegan for awhile now and she pointed me towards Alicia Silverstone’s Kind Life website, I have her Kind Diet book but have yet to read it all…maybe this will encourage me ;)
DAY 1, #30daysofGOODFOOD

Vegan Reese’s Cups w/ Nuts

GROCERY LIST
1/2C Earth Balance coconut spread
3/4C almond butter
3/4C vegan animal cookies crumbs
1/4C maple syrup
1C carob chips
1/4C almond milk
1/4C chopped pecans

TO MAKE
Line a 12-cup muffin tin with paper liners
Set aside.
Melt the butter in a small saucepan over medium heat.
Stir in the almond butter, cookie crumbs, and sugar – mix well.
Remove the mixture from the heat.
Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
Combine the chocolate and milk in another pan.
Stir over medium heat until the chocolate has melted.
Spoon the chocolate evenly over the peanut butter mixture.
Top with chopped nuts.
Place in the refrigerator to set for at least 2 hours before serving.

 
 
Adapted from TheKindLife

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2 comments

  1. Genius! I’m totally doing this since it’s totally doable! Just don’t tell my husband..


    • making these fake reese’s or doing the 30 day challenge?! lemme know, i’ll get you added to the fb group so you can see recipes everyone is posting!



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