Vegan Snickers Cups Recipe
1/4 cup of syrup
1/4 cup of peanut butter
1/2 cup of oats flour
1Combine 1/4 cup of syrup and 1/4 cup of peanut butter and whisk
2Add 1/2 cup of oat flour and stir together
3Add mixture to fluted baking cups and keep in the freezer for 30 minutes
4Remove from freezer and add 100g of melted dark chocolate and some peanuts to the top of each
5Put back in the freezer for a further 10-15 minutes
6Once the chocolate is hard, remove and devour!
Best Vegan Pumpkin Pie Ever – Classic Thanksgiving Pumpkin Pie – Gluten Free Pumpkin Pie RecipeBy Vgn Bites
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.