Raw Snicker Bites

If you are looking for a super rich, but healthy treat, you have come to the right place! These raw, vegan snicker bites are a healthier replacement for chocolate. If you have a sweet tooth like me, and need your occasional chocolate fix, these will let you have it without feeling bad about it!

Chocolate Nanaicecream

Nanaicecream is an amazing invention! It's raw, vegan, healthy ice cream, the only downside for me was that it tastes a lot like banana (duh!) and I'm not too big of a banana fan. This chocolate nanaicecream, however, really tastes chocolatey and sweet and has therefore become my go-to nanaicecream recipe!

Moose Nanaicecream

I have fallen in love with Nanaicecream lately ever since I discovered it on Instagram! The fact that you can make ice cream out of bananas is pretty spectacular :) And you can add just about anything you want to it!

Chocolate Chip & Macadamia Cookies

Vegan Nutella

I used to be a huuuge Nutella lover! So when I found this recipe for a vegan version, I was all in! :) I tried it immediately and now I like it even better than the actual version. Filled in nice jars, this would also make for cute birthday or Christmas gifts!

Ingredients:

• 200g hazelnut butter 
• 3 oz. dark chocolate 
• 3/4 cup margarine 
• 20g confectioner's sugar
• 1 tsp. ground vanilla
• pinch of sea salt

Instructions:

1. Melt chocolate in a bowl.
2. If you like, warm up the margarine, so it is smooth. Mix hazelnut butter, margarine, sugar, vanilla and salt.
3. Add melted chocolate and mix until smooth.
4. Pour mix into a glass or container, freeze for about 30 minutes, then keep in the refrigerator.

German recipe:

Zutaten:

• 200g Haselnussmus
• 100g Zartbitterschokolade
• 180g Pflanzenmargarine
• 20g Puderzucker
• 1 TL gemahlene Vanille
• 1 Prise Meersalz

Zubereitung:

1. Schokolade im Wasserbad schmelzen.
2. Margarine eventuell leicht erwärmen, damit sie flüssig wird. Haselnussmus mit Margarine, Puderzucker, Vanille und Salz vermixen (wenn alles flüssig ist, geht das mit einem Schneebesen).
3. Schokolade dazu geben und cremig schlagen.
4. Die Masse in ein Gefäß füllen und etwa eine halbe Stunde im Gefrierfach kühlen, danach in den Kühlschrank stellen.