Chocolate Dipped Stuffed Dates (vegan "Snickers")

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This is an idea I have seen floating around a few places, so I wanted to try it at home. My boss was sweet enough to give me a large container of Madjool Dates, so it seemed like a great time to test the idea out on my kids. 

This is back to school week here, so I am actively trying out new lunchbox ideas and treats for my teens. So far, the Gardein Crispy chicken wraps have been the winner for sandwich idea. This little treat won desert, hands down yesterday. These "vegan Snickers bites" were simple enough to make the night before and refrigerate until morning. They held up well in the lunch boxes and the kids shared with friends, who also approved ( always a plus for them as teenagers). 

** If you have a peanut allergy, these can be made substituting any other nut and nut butter, or ( in case of  nut allergy, use a tahini paste and seed mixture (maybe pumpkin?)**

Looking for more great Vegan Deserts or Lunchbox ideas? Try my Easy Pumpkin Spice Cupcakes, Mediterranean Cucumber Salad, Summer Berry Cobbler, Vegan S'Mores Pie, Stuffed Grape Leaves, Fried Green Tomato Sandwiches, & Pineapple Upside Down cake

Recipe:

1/2 cup Vegan semi-sweet chocolate chips ( I used Enjoy Life)

12 Madjool dates, pitted and peeled (peeling is not necessary, but makes the candy smoother)

peanut butter

peanuts

Method: 

1. Using a double boiler, gently heat chocolate chips over low heat until smooth. ( If you do not have a double boiler, boil water in a small pan and heat chocolate chips in a small bowl placed over the pan to avoid direct heat on the chocolate). 

2. While chocolate melts, stuff your dates. Place a layer of peanuts in your dates. Top peanuts with peanut butter to fill dates.

3. Once chocolate is smooth, remove from heat.

4. Roll dates in warm chocolate quickly to coat ( Careful not to melt peanut butter)

5. Place dates on a plate covered in parchment paper.

6. Refrigerate dates for at least an hour to allow chocolate to set. ( I let them set overnight and they held up well in my kids lunchboxes).

Makes a dozen "Snickers" bites.

Easy Pumpkin Spice Cupcakes

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This is not an original recipe. I have been making these for so long, I don't know where I saw the original recipe. This is the EASIEST pumpkin spice cupcake recipe you will ever make. They are so moist and delicious they will "wow" anyone. They are also "accidentally vegan", so even if you share the recipe, no one will "connect the dots" unless you want them to know it's vegan. I love making these for potlucks because they are so easy & make me look like a rock star baker.

Looking for more Vegan Deserts? Try my Summer Berry Cobbler, Pineapple Upside Down Cake, Orange Creamsicle Cupcakes, Chocolate Covered Cherry Cupcakes, Banana Pudding Pie, Vegan S'Mores Pie, & Blueberry Oatmeal Breakfast Cookies

Recipe:

1 box of Spice Cake mix*

3/4 can (15 oz) can of Pure Pumpkin 

1 (16 oz) prepared cream cheese icing.. (check the label, but most are vegan!)

Preheat oven to 350°

Mix together cake mix and pumpkin until smooth. (* if you can't find spice cake mix, use a yellow cake mix & add 1 tsp of pumpkin pie spice)

Pour batter into paper lined cupcake pan. (It will be thick, like peanut butter.)

Bake 17-20 minutes. 

Allow to cool completely before icing.

Make 1 dozen cupcakes. 

Summer Berry Cobbler

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This year has been a good year for berries in North Carolina. Lots of berries means it's time to make a cobbler, because that's what we do here in the South. This is an EASY recipe... really as easy as it gets with Southern style deserts.

Looking for more Southern Style Classics? Try my Savory Veggie Packed Grits, Fried Green Tomatoes, Classic Sunday Dinner, Banana Pudding Pie, NC Style Pulled Jackfruit & Greens, Cheezy Butternut Macaroni, Vegan Chick'n Casserole, & Easy Pineapple Upside Down Cake

Recipe:

5 cups mixed berries

1 cup of all purpose flour

1 cup of sugar

1/2 cup of plant milk

1 stick (1/2 cup) vegan butter, room temperature 

1 tsp. vanilla extract 

Method :

Preheat oven to 400°

Pour berries into a 2 quart casserole 

Mix flour and sugar in a mixing bowl with a  whisk to combine. 

Add butter, milk and vanilla to flour. Mix well. 

Pour batter over berries.

Bake 45 minutes. 

Makes 4 servings. 

* delicious over nice cream!!

Orange Creamsicle Cupcakes

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These super simple cupcakes have been a family favorite for years. My daughter used to make them and sale them to friends when she was only 11. She started getting orders for the cupcakes and made a little money on the side just from baking these easy cupcakes. This recipe is VERSATILE! You can use any flavor cake mix, any flavor of soda and any flavor of gelatin mix...the possiblities are truly endless!! Tonight I baked these for my Granddaddy's 81st birthday because orange is his favorite flavor and he has loved these simple cupcakes for years. The orange candy on top is also vegan- yes, orange slices are vegan (Yay!!). So, have fun with this recipe and let me know if you come up with a new flavor combination that is amazing.

Looking for more great vegan deserts? Try my Chocolate Covered Cherry Cupcakes, Banana Pudding Pie, Vegan S'Mores Pie, Blueberry Oatmeal Cookies, & Banana Oreo Pudding

Orange Creamsicle Cupcakes:

1 box vanilla cake mix
1 can orange soda
1 tub coconut whipped cream
1/2 package Jel orange gelatin*
Orange slices to garnish (optional)

Preheat oven to 350°.

Mix whipped cream and gelatin mix together and place in refrigerator until cupcakes are cooled.

Mix cake mix and soda together.

Pour into cupcake liners evenly (Should make about 14 cupcakes.

Bake 18-20 minutes until set.

Allow to cool completely before icing.

Garnish with an orange slice!

Makes 14 cupcakes.

*JEL is a vegan gelatin mix that's easily found in stores and online. Any vegan gelatin will work if you don't have it. This ingredients can be left out without effecting the recipe. It just adds a little extra orange flavor.