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Frozen Pineapple Lemonade

· Natalie 17 Comments

Double fruity, extra frosty, and bursting with tangy tropical flavor–this Frozen Pineapple Lemonade is the perfect easy summertime blender beverage!
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Frozen Pineapple Lemonade (without added sugar!)

Is it lemonade? Is it a smoothie? Is it a frosty? YES.

Frozen Pineapple Lemonade (without added sugar!)

When I was a little tot and the uncommon occasion arose where I got to have a non-water beverage, lemonade was my jam. If it came in pink, I got pink. Did I know why it was pink? Nope. But when you are under the age of ten you don’t ask those kinds of irrelevant questions. It could’ve been purple with sparkly gold swirls and electric blue bubbles for all I cared. If it tasted like lemonade, it was lemonade enough for me.

What I was NOT okay with was limeade. I remember that traumatic citrus drink-swap experience all too vividly. What sort of restaurant offers limeade but not lemonade? One that 7 year old me will never visit again, that’s for sure. Me and limeade are good now, but it’s still not my first choice.

Frozen Pineapple Lemonade (without added sugar!)

Anyways…lemonade needs to be made with not limes and it needs to be suh-weet! My short lived morning lemon water kick helped me become sorta okay with tangy lemon things, but sugar is a thing and in my frozen lemonade I’m going to use it. By sugar I mean fruit sugar. By fruit sugar I mean pineapple, of the frozen variety if we are going to be specific.

Frozen pineapple is super sweet but way less banana-y in flavor than bananas, which are always the first instinct when it comes to making frozen smoothie-ish things. I also dabbled in a coconut ice cube based version, but it wasn’t sweet enough and those muffin-shaped cubes (because apparently I don’t actually own an ice cube tray) melted in like 8 seconds while I was busy adjusting my camera for the ideal video angle. Ingredients gotta have more stamina than that to do a video shoot with me.

So frozen pineapple won. And the grand prize was being blended up at top speed with lemon juice and coconut milk to create something so thick and creamy and lemon dreamy!

Frozen Pineapple Lemonade (without added sugar!)

If you aren’t borderline obsessed with coconut milk like me, feel free to swap in your favorite kind of nut/seed/whatever milk. OR…use coconut water! Sure it won’t be as creamy, but it will be especially sweet. And frozen pineapple has more creaminess power all on it’s own than you might expect.

This is one of those measuring-optional recipes, so don’t fret if you add a little more pineapple than called for or only zest 3/4 of the lemon. I like to blend, taste, and then adjust. Not sweet enough? Add more pineapple. Too ice-creamy (as if that exists)? Add more milk. You get me.

You may be wondering if it tastes like lemonade with a hint of pineapple or pineapple with a hint of lemon. That’s something that I’m still pondering too. I think the answer is that they meld so well, it doesn’t even matter. Just pinelemonapple-ing all day. That’s going to be a kombucha flavor one day, just you wait…

Frozen Pineapple Lemonade (without added sugar!)

So break out your thick straw (or maybe even a spoon) because this one is double-fruity and extra-frosty!

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Frozen Pineapple Lemonade

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 people 1x
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Description

Double fruity, extra frosty, and bursting with tangy tropical flavor–this Frozen Pineapple Lemonade is the perfect easy summertime blender beverage!

Ingredients

Scale
  • 1/4 cup freshly squeezed lemon juice
  • Zest of one lemon
  • 2–3 cups frozen pineapple chunks
  • 1–1.5 cups light coconut milk ((or any non-dairy milk))
  • Pinch of turmeric ((optional, for color))

Instructions

  1. Combine all the ingredients in a blender. 
  2. Blend on until creamy and thick.
  3. Taste and adjust if necessary. If it is too tangy, add more pineapple and milk.
  4. Pour into glasses and enjoy!

Looking for a non-frozen but still fruit-sweetened lemonade? Try THIS recipe out!

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Frozen Pineapple Lemonade (without added sugar!)

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White Chocolate Blackberry Donuts

· Natalie 32 Comments

Juicy blackberries create jammy pockets of sweetness while vegan white chocolate chips make these fluffy cake donuts an extra luscious healthy treat!

White Chocolate Blackberry Donuts {Vegan, Gluten-Free, Oil-Free}

I donut post nearly enough donuts.

Which means I donut get to use that terrible pun nearly as often as my cheeseball heart desires.

White Chocolate Blackberry Donuts {Vegan, Gluten-Free, Oil-Free}

Today marks the day that something I love very much makes it’s donut debut on the blog. That beloved something is white chocolate.

I love white chocolate. Like a lot. Like maybe more than dark chocolate, but that feels too bold to declare for sure. And I can’t believe it has taken me this many years to finally include the words white chocolate in a recipe name. The thing is that vegan white chocolate is hard to come by. And DIYing it with cocoa butter sounds hard. I prefer to just sniff the block of cocoa butter and revel in it’s wondrous aroma than actually melt it down and make something of it.

What changed? Well actually just that my health food store started carrying this one brand of vegan white chocolate chips. But that was enough to inspire me to finally bring white chocolate to the blog!

*insert jazz hands emoji times 5 here*

White Chocolate Blackberry Donuts {Vegan, Gluten-Free, Oil-Free}

So yeah, I’m going to do that annoying thing where I tell you about some specialty hard-to-find fun product without an easy cheap alternative. #sorrynotsorry

The little white chocolate morsels that served as my muse for this donut-making adventure are from a brand called Pascha. They have bars and chips and all the yummy chocolate things. And they are certified organic and fair trade and all that good stuff. But what I was most jazzed to see are these vegan white chocolate chips made with just 4 simple ingredients: cocoa butter, rice milk powder, cane sugar, and vanilla. So that’s pretty snazzy.

They look and taste mostly like white chocolate chips. I mean they are not a cookies-and-cream-minus-the-cookies clone, but they are really yummy. However they do not bake into gooey cream-colored blobs of meltiness like your normal white chocolate chip. I searched high and low amidst the soft donut insides and not a single gooey chip glob could be found. So white chocolate CHIP blackberry donuts they were not.

While the chips may have been playing disappearing tricks on my eyes, my tastebuds picked up on them right away. The cocoa butter flavor permeated every bite of these berry-spotted donuts with it’s hard to describe vanillusciousness.

So I did some ingredient order rearranging, and blended the chips in with the wet ingredients so tiny tidbits of white chocolate would be infused into every fluffy bit of the these round rings of cake. The lil unseen extra sweet something that makes these donuts more dessert-y than just a berry donut. Not that I’m hatin’ on regular berry donuts or anything, love those guys. Especially the blueb ones.

White Chocolate Blackberry Donuts {Vegan, Gluten-Free, Oil-Free}

Speaking of berries, did you know that they do not sell bags of frozen just the blackberries? Or maybe they were just out at the particular store on the particular day I went. So I had to buy frozen all the berries and pick out just the blackberries <- DEDICATION. And of course I bought two bags because there was no way to estimate how many blackberries one pound of mixed berries would yield. So if you find yourself in the same situation, lemme save you the trouble by telling you that one bag = plenty. And if you have to toss in a few blueberries to make up the difference, your secret is safe with the berries.

I felt like a child with a bag of trail mix where the blackberries represented M&Ms and I was on a mission to pick out every last one. And when I say child, I mean anyone with the good sense to know that chocolate > nuts or dried fruit.

Whoa did we just covered proportions and inequalities in one food-to-food metaphor? That’s the most math I’ve done all year…I’m gonna need another donut after all that brain expenditure.

White Chocolate Blackberry Donuts {Vegan, Gluten-Free, Oil-Free}

Anywho, back to donuts. So I blended white chocolate right into the date-sweetened batter, thickened things up with your fave oat flour, pulsed in the berries just enough to get jammy-ness in every bite but not turn them entirely purple, and voila! FOF x White Chocolate is officially a thing.

Now if you cannot find vegan white chocolate chips, here’s what I’m thinking…
-Use regular chocolate chips instead because berries + chocolate = yum!
–Skip em’ because berries + donut = yum!
-Attempt to make your own, but I’m not even going to link to a recipe because I have not tested any of them and make no guarantees
-Use coconut butter chunks instead…shhhh! I have made vanilla coconut butter bark many times, which you could easily break into chunks and mix into the batter. These are all approximations, but something along the lines of: 1/2 cup coconut butter + 1/4 cup coconut oil + 2 tbsp maple syrup + 1/2 tsp vanilla bean powder. Melt, mix, spread thin, and freeze.

White Chocolate Blackberry Donuts {Vegan, Gluten-Free, Oil-Free}

So what is a person supposed to do with TWO bags of frozen mixed (minus the blackberries) berries? Well you will have to wait until next week for the answer to that berry query…

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White Chocolate Blackberry Donuts

★★★★★ 5 from 5 reviews
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 donuts 1x
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Description

Juicy blackberries create jammy pockets of sweetness while vegan white chocolate chips make these fluffy cake donuts an extra luscious healthy treat!

Ingredients

Scale
  • 12 pitted medjool dates
  • 1/2 cup non-dairy milk
  • 1 cup oat flour
  • 1 tsp lemon juice
  • 1 tbsp baking powder
  • Pinch of salt ((optional))
  • 1/2 cup vegan white chocolate chips ((see post above for other options))
  • 1 cup frozen blackberries ((do not use fresh, the donuts be too moist/mushy))

Instructions

  1. Preheat the oven to 350F.
  2. Blend the dates, non-dairy milk, and white chocolate chips.
  3. Add the lemon juice, baking powder, and oat flour. Blend briefly just to combine.
  4. Add the frozen blackberries. Pulse or stir them in, do not over-blend or the batter will turn purple/grey.
  5. Spoon into an oiled donut pan. Smooth the tops.
  6. Bake for about 25 minutes at 350F.
  7. Cool for at least 10-15 minutes before carefully removing from the pan. 
  8. Enjoy! 

White Chocolate Blackberry Donuts {Vegan, Gluten-Free, Oil-Free}

Kombucha Ice Cream Float

· Natalie 18 Comments

A swirling sweet glass of creamy ice cream and fizzy fruity kombucha–this Kombucha Ice Cream Float is an easy summertime treat with endless variations!
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Kombucha Ice Cream Float

If you asked me what sweet treat is more summertime-perfect than (n)ice cream, my first instinct response would be nothing. Nada. Whatcha thinkin’ silly?

Well besides mythical creature-inspired nice cream of course, but that doesn’t count because it’s in a separate magical dessert category along with those hollow spheres made of chocolate and any cake taller than 3 layers. Have you ever tried stacking cakes? Because I have, and trust me anyone who can pull off 4+ layers has powers.

But back to ice cream…

Kombucha Ice Cream FloatKombucha Ice Cream Float

After creating this recipe, I was reminded of why ice cream floats are actually even better than non-floating ice cream (ice cream sinks?). All the cold creaminess of ice cream but submerged in the fizzy fun of soda. Or in this case kombucha.

Growing up, cream soda was always my first choice for floats because I love anything vanilla. Also root beer tastes like bubble gum toothpaste, and not in a good way. Just think about that one for a minute and you’ll realize that I am right. If I just ruined root beer for you, I am (kinda) sorry. But we don’t need it anyways because we have kombucha!

Kombucha Ice Cream Float

I’m pretty sure root beer flavored kombucha is actually a thing, but I have never seen cream soda kombucha. And while I have heard rumor that vanilla kombucha does exist somewhere in the world, it does not exist in a 20 mile radius of me. So while we patiently wait for better kombucha distribution over here, we’ll rely on vanilla in the ice cream instead.

But you could make endless flavor variations of this beverage/dessert (bevssert?) because kombucha and ice cream both come in about a zillion and twelve varieties.

 

Kombucha Ice Cream Float

In this float, I used my Vanilla Oatmeal Ice Cream plus blueberry kombucha, because those two flavors pair like two peas in a purple pod. And they swirl together rather exquisitely too I think.

Now if you don’t want to make your own real-deal ice cream (or don’t conveniently have a batch sitting in the freezer from testing the recipe with almond milk), then nice cream float away my friend! You and your frozen nanas and your blender will be ready for pouring on the fizzy kombucha in no time. Or you could just buy coconut milk ice cream, and you will be sipping your float in even less then no time. It’s not a race though.

If you are curious about this oatmeal ice cream business, yes the batch here is the almond milk version. The original recipe uses coconut, but as you can see in this video the almond milk pulls off a pretty creamy scoop too.

Kombucha Ice Cream Float

I know there is already blueberry in the booch, but I wanted to make it a lil extra fruity. So I may have layered some frozen bluebs in between the ice cream scoops. And maybe some blueberry jam snuggled in there too. You were already going to need a straw AND a spoon anyways. Also it just makes it extra prettyyyyy.

Kombucha Ice Cream Float

Virtual fruity kombucha float glass clink to you!

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Kombucha Ice Cream Float

★★★★★ 5 from 2 reviews
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 person 1x
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Description

A swirling sweet glass of creamy ice cream and fizzy fruity kombucha–this Kombucha Ice Cream Float is an easy summertime treat with endless variations!

Ingredients

Scale
  • 2 scoops vanilla ice cream ((or ice cream/nice cream of choice))
  • 1 cup blueberry kombucha ((or kombucha of choice))
  • 2 tbsp blueberry jam (*)
  • 1/4 cup frozen blueberries

Instructions

  1. Layer the ice cream, jam, and frozen blueberries into a glass.
  2. Pour the kombucha over top.
  3. Enjoy!

Notes

*Store-bought is fine too, this is my favorite brand as it is sweetened with only fruit juice.

More summertime sips…
–Choco-mint isn’t only for ice cream, its superdelish through a straw too
-The customary citrus sip but without the customary cup of sugar
-As close to a salad as a milkshake can get
-Yes, yes I did blend an entire cupcake into this glass of berry goodness

 

Kombucha Ice Cream Float

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Homemade Golden Oreos

· Natalie 50 Comments

Golden Oreos from scratch with healthier real food ingredients–nothing from a package can compete with these vanilla cream-stuffed sweet cookie sandwiches!

Golden Oreos {vegan, gluten-free, oil-free}

This is a recipe is long overdue. I posted the original easy vegan oreo recipe over a year ago, and I really have no excuse for why it has taken me so long to make it’s cacao-free counterpart.

Golden Oreos {vegan, gluten-free, oil-free}

But I’ve learned a lot about life cookies since that post…

1) As the number of ingredients decreases the willingness to bake increases at a rate of approximately cookie raised to the cream filling-th power.

2) If a cookie isn’t made with oat flour…well it should be. Or at least come with an oat-y option.

3) If a cookie is made with oat flour, it needs some sort of fat source in the dough to be both rollable and not as dry as a saltine cracker in the desert on a hot day after baking.

4) Rolling and cookie cutting leads to much more neat and refined edges than the plop-and-squish method.

5) If you sub cocoa for cacao powder in a 3 ingredient recipe involving a lot of cacao powder you may end up with a bitter cookie. But that one doesn’t really apply here considering the golden part of this version.

6) Coconut butter makes for a much less messy filling than coconut cream and actually hardens into a very Oreo-mimicking texure when chilled.

7) Oreos are already vegan. Oreos are vegan. Did you know Oreos are vegan? Oreos. Are. Vegan. If I had a quarter for every time…then my bag would be real heavy since I only use cash like three times a year.

8) I had way more to say about cookie lessons than I realized…huh.

Golden Oreos {vegan, gluten-free, oil-free}

I originally intended to make these little golden cookie guys similar to the original recipe just minus the chocolate. But unless I was going to change the name from Golden Oreos to Pale & Pasty Oreos and force us both to suffer through the chewy cookie weirdenss that was trial one of this recipe, some tweaking needed to happen. Who would’ve thought cacao powder (or lack thereof) would affect the texture so much?

And when I say “tweaking” what I mean is I overhauled the entire recipe and the only ingredient they have in common at this point is maple syrup. It was for the best.

And when I say “best” what I mean is they are golden, sweet, crispy-edged, soft-centered cookie perfection just waiting to be smushed around a cream filling and cookie monster munched away into the sunset!

Golden Oreos {vegan, gluten-free, oil-free}

When the brown rice flour version flopped, I stared at the bottom shelf of my pantry debating the flour options. Almond flour appealed to me since I know it does golden very well. And tigernut makes a mean shortbread cookie, so it crossed my mind too. Coconut flour would be a sure-fire fail. And where the heck did that gluten-free muffin mix come from?

But since I get lots of questions asking how to sub oat flour into the original Oreo recipe, it is the clear flour favorite. I had my doubts about oat’s ability to pull off this cutout cookie job (see #3 on the list above), but I’m willing to try any most some things once.

My plan for combatting the oat-y dryness was coconut butter. And it worked marvelously. And the cookie dough rolled and cut and even rolled again from the scraps. And they baked into lovely golden Oreo halves. Turns out the cookies just wanted a little bit of that filling richness infused into them too. Can’t blame ’em.

Golden Oreos {vegan, gluten-free, oil-free}

Simple scrumptious 4-ingredient golden cookie–DONE.

The filling just follows right along with the coconut-butter-is-magical theme. Because melted and mixed with a little non-dairy milk and optional sweeter, it makes for a very Oreo-ish cream filling.

As we all know by now, store-bought Oreos are already vegan. But they are not gluten free (which is a bit surprising since everyone seems to be jumping on that right now…Nabisco?) Or made with real food ingredients. Or customizable with about a kazillion potential filling options…
-(My favorite little fruity hack) a banana slice.
–Chocolate ganache for a decadent dessert-eo.
-Fruit jam or jelly in whatever flavor makes you happy.
–Date paste. Because it can do all the things.
–Chocolate protein powder frosting. Or vanilla protein frosting even as long as you have a really non-yucky brand of protein powder.
–Nicecream. Because it can do all the things too, only colder. Nicecream + date paste = power couple.
-Anything else that sounds yummy sandwiched between two cookies!

Golden Oreos {vegan, gluten-free, oil-free}

I am still undecided, but I just might prefer these to the original chocolate version. Which is saying a lot because you know how I feel about chocolate. But there is something about vanilla and coconut and crispy brown edges that I just can’t resist.

Happy coconut cream squished in a cookie-sandwich snacking!

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Homemade Golden Oreos

★★★★★ 4.8 from 6 reviews
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 sandwiches 1x
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Description

Golden Oreos from scratch with healthier real-food ingredients–nothing from a package can compete with these vanilla cream-stuffed sweet cookie sandwiches!

Ingredients

Scale
  • 1 1/2 cup oat flour
  • 3 tbsp coconut butter
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • Pinch of salt ((optional))

Cream Filling

  • 1/4 cup coconut butter ((softened))
  • 2–3 tbsp non-dairy milk
  • 1 tbsp maple syrup ((optional))

Instructions

  1. Preheat the oven to 350F.
  2. Combine all the cookie ingredients in a mixing bowl. Mix to form a sticky but roll-able dough.
  3. Roll out between 2 pieces of wax paper to about 1/4 inch thickness.
  4. Cut out with a round cookie cutter (or any shape you like). Carefully transfer to a baking sheet lined with parchment paper.
  5. Bake for 8-10 minutes at 350F. Cool completely before filling.
  6. For the filling, combine the softened coconut butter and maple syrup (if using). Add the non-dairy milk 1 tbsp at a time. It will initially seize up and become clumpy, but keep stirring and adding milk until it is a thick creamy consistency.
  7. Dollop onto half of the cookies. Top with the other half to form sandwiches. Refrigerate until the filling is firm. 
  8. Enjoy! Keep in the fridge.

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Golden Oreos {vegan, gluten-free, oil-free}

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Salted Chocolate Truffle Bars

· Natalie 43 Comments

Rich creamy-meets-fluffy filling blanketed in semi-sweet chocolate makes these Salted Chocolate Truffle Bars an easy indulgence you won’t be able to resist!

Salted Chocolate Truffle Bars {vegan}

Do you ever eat something and think to yourself “Wow this would be even better covered in chocolate“? Or perhaps a trickier question would be do you ever eat something and NOT think “Wow this would be even better covered in chocolate“? Because let’s be honest, a little blanketing of chocolate rarely hurts in the realm of sweet stuff. And even in the realm of some salty/savory stuff too. Case in point: strawberries, nuts of all kind, ice cream, pretzels, cookies, chips, this list could go on forever because we haven’t even gotten to the weird stuff yet.

Well that is the notion that struck me when I munched my way through these cake bites, and I have been impatiently waiting for the chance to whip up a chocolate-dunked version ever since. But on second thought, why not tweak the filling texture slightly to be more creamy-meets-cakey and make them rectangular like a candy bar and three times as big..? Nothing I don’t like about the sound of that!

Salted Chocolate Truffle Bars {vegan}

What exactly is a truffle bar? It’s what you call a chocolate bar with a filling not closely comparable to any candy bar currently in existence. It’s not a nougat or a mousse or a caramel or a cream. It’s vaguely similar to the peanut butter texture inside a Reese’s cup come to think of it–fluffy and a bit cakey at first but melts in your mouth as you eat it. It’s rich but also light. Chocolatey inside and out. Scrumptious and very sweet-tooth-satisfying and even better with a salt sprinkle on top.

Salted Chocolate Truffle Bars {vegan}

How do you make a truffle bar? Well let me tell you and then show you in the video and then tell you again down in the recipe box. Because even though it’s ridiculously easy I like to be thorough.

Also I just reeeeeeeally want you to make them and join me in this amazeballs never-want-it-to-end indulgence so we can gush over their goodness until the end of time together. And I’m hoping maybe if I thoroughly point out how they are easier to make than your chocolate-loving mind would ever imagine you will go try them. Right now. No time like the present for covering chocolate in chocolate in salt–words to live by.

So now that I’ve revealed my true motive, lemme tell you all about it…

Salted Chocolate Truffle Bars {vegan}

Truffle filling. It all starts with blending up a batch of date paste, because this filling is not just simultaneously fluffy and creamy it’s fruit-sweetened too. To the one cup of date paste (pretty much an entire batch if you follow my recipe -> here) you are going to add one half cup of coconut flour, because it has textural tricks no other flour can fathom. Don’t try to sub here or you will break my truffle-loving heart. And then the final ingredient of this triple truffle trio is cacao or cocoa powder, obvs. Oh and the salt of course if you are as obsessed with salty + sweet as I am.

After some stirring and shaping and giant rectangle making, you are going to freeze this delicious brick-o’-chocolate overnight.

Chocolate coating. The next day all that’s left is slicing, smothering in melted chocolate, sprinkling with chunky hunks of salt, and snacking your scrumptious way to salty-sweet chocolate bliss!

That last step is my favorite of all the steps.

Salted Chocolate Truffle Bars {vegan}

What gives this filling its fluffycreamy texture? Mostly magic, but I have a few other hypotheses as well…

1) Coconut flour makes no-bake things mimic baked things very well with a crumb/cake texture. Cacao powder does not, it just mixes in smoothly. So the combo of the two makes the filling a little cake-like and a little creamy all at once.

2) Compared to many no-bake coconut flour recipes, this filling is relatively low in fat. Sure coconut flour has some natural fat in it, but the date paste is fat-free and much lighter than nut butter would be. I think that’s where some of the airy-ness comes from.

And those are my very unofficial and not at all science-backed thoughts.

Salted Chocolate Truffle Bars {vegan}

Full-size or fun-size. I made my bars standard candy bar sized. One of them turned out to be borderline king-sized but that was an accident, I swear. My chocolate tolerance is insanely quite high, but even I found half of a bar plenty at one time. By “time” I mean this hour. You better believe I came back for truffle bar part 2 before the day was over. But feel free to make minis instead. You should be able to get 6 large or 12 mini bars out of one batch.

If you still have any bars left over after 3 days do let me know, because you deserve a medal. Also I’m concerned…

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Salted Chocolate Truffle Bars

★★★★★ 4.6 from 8 reviews
  • Yield: 6 bars 1x
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Description

Rich creamy-meets-fluffy filling blanketed in semi-sweet chocolate makes these Salted Chocolate Truffle Bars an easy indulgence you won’t be able to resist!

Ingredients

Scale
  • 1 cup date paste
  • 1/2 cup coconut flour
  • 1/4 cup cacao powder ((or cocoa powder))
  • Pinch of salt
  • 1 cup chocolate chips
  • Coarse salt for topping

Instructions

  1. In a mixing bowl, combine the date paste, coconut flour, cacao powder, and pinch of salt. Stir to combine. 
  2. On a piece of wax or parchment paper, press this dough-like mixture into a rectangle approximately 1 inch thick.
  3. Freeze overnight.
  4. Slice into 6 large bars or 12 mini bars.
  5. Melt the chocolate chips. Coat each bar in a thin layer of chocolate on all sides. Sprinkle with coarse salt. 
  6. Refrigerate until the chocolate is set.
  7. Enjoy! Store in the fridge.

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Salted Chocolate Truffle Bars {vegan}