If you’re a chocolate lover like me, you will love these peanut butter cups!
1 Cup Vegan Chocolate Chips
6 Tablespoons Chocolate PB2
3 Tablespoons Water
1 Tablespoons Coconut Oil
Sprinkle of Pink Himalayan Sea Salt
Note: If you’re wanting to make this even healthier, you can substitute Cacao Powder for Chocolate chips! Use roughly equal parts Cacao Powder and coconut oil, and add a bit of maple syrup to the Cacao mixture to sweeten it.
Heat the chocolate chips and coconut oil together until fully melted, and pour the first layer of chocolate into your molds.
(I use these reusable silicone cupcake liners.)
Put your liners or molds into the freezer for about 5 minutes, or until the chocolate has solidified.
Next, mix together about 5 tablespoons of the Chocolate PB2 powder with 3 Tablespoons of water. Layer a dollop of the Peanut butter mixture on top of your initial chocolate layer.
I suggest putting them back into the freezer at this point so that they set up and solidify before adding the last layer of chocolate.
Finally, top the peanut butter with chocolate so that the peanut butter is fully covered and sprinkle with Pink Himalayan Sea Salt.
Pop them back into the freezer for another 5 minutes and then they should be ready to eat!
The Cups should stay fresh in your fridge for about one week... if they last that long, that is.
(This recipe makes approximately 8 Cups.)
Good Morning, Sunshine.
We are beyond excited to share our favorite Biscuits & Gravy recipe with you!
For this recipe, Thomas is the mastermind behind the thick Apple Sage Sausage gravy, featuring Field Roast Apple Sage Sausages.
Feel free to use any vegan sausages you prefer, but the flavors in the Field Roast sausages pair great with the Rosemary Thyme Biscuits.
We hope you love and enjoy these Biscuits & Gravy as much as we do!
Rosemary Thyme Biscuit Ingredients:
2 Cups All Purpose Flour
1 Cup Cashew Milk
1 Tablespoon Lemon Juice
1 Tablespoon Baking Powder
1/2 Teaspoon Baking Soda
Dash of Himalayan Sea salt
1 Teaspoon Rosemary
1 Teaspoon Thyme
1/2 Teaspoon Sage
4 Tablespoons COLD Earth Balance Nondairy Butter + 2 Tablespoons more for brushing the tops of the Biscuits
Apple Sage Sausage Gravy Ingredients:
3 Cups Cashew milk
1/3 Cup Nutritional Yeast
1/3 Cup All Purpose Flour
1/2 Teaspoon Ground Sage
1/2 Teaspoon Ground Thyme
1/2 Teaspoon Pink Himalayan Sea Salt
1/2 Tablespoon Black Pepper, or to taste
2 Field Roast Apple Sage Vegan Sausages
For the Biscuits:
Preheat the oven to 450 Degrees. Mix together the cashew milk and lemon juice to create a nondairy buttermilk. Set aside.
Mix together your dry ingredients and add in your Nondairy butter. (Make sure your butter is cold and mix it with the dry ingredients as quickly as you can!)
Make a well in the mixture and slowly pour in your buttermilk, about a quarter cup at a time, and mix until everything is combined. It should be sticky!
Turn the dough over on a floured surface about 6 times, just barely kneading it.
Press the dough out until it’s about 1 inch thick & use a mason jar lid, or cookie cutter, to cut out the Biscuits.
Place the Biscuits into a row on a baking sheet. Make sure the Biscuits are just barely touching each other. (This helps them rise together.)
Melt about 2 Tablespoons of Nondairy butter and brush the tops of the Biscuits with it. Sprinkle rosemary and thyme on top of the Biscuits and bake them in the oven for about 13-15 minutes or until golden brown.
For the Gravy:
Cut open the sausages and crumble into a skillet over medium heat, until slightly browned and cooked thoroughly.
Toast the dry ingredients in a separate skillet over medium-low heat, for a few minutes until it smells toasty.
Then, increase heat to medium-high, and slowly whisk in the Cashew Milk. Keep stirring as it thickens.
Once the Gravy starts to bubble up and thicken to your desired consistency, add in your sausage, and lower the heat down to low. Stir together until well combined.
Pour the Apple Sage Sausage Gravy over the Rosemary Thyme Biscuits & Enjoy!