Posts Tagged vegan candy

Vegan Cookie Dough Truffles

Posted in Candy, Desserts, Kid-Friendly, Recipes | No Comments »

Vegan Cookie Dough TrufflesIt couldn’t be a more perfect day for truffles, right?

I made these over the weekend for my sweetheart (and myself, of course) and the way we’re savoring every last one of them, you’d think they had flecks of gold in them or something. They’re absolutely delicious and come courtesy of Chloe Coscarelli – the phenomenal vegan chef behind some of the most popular recipes on this blog (strawberry shortcake cupcakes, black bean burgers, etc.) While I was pirating this recipe from her site, I also noticed that she’s got a cookbook coming out next month. It will be mine.

Maybe best of all, since these are vegan it’s 100% a-ok to eat the cookie dough raw. No eggs means no risk of salmonella poisoning (and happy chickens!). I promise, you won’t miss them.

Happy Valentine’s Day!

Vegan Cookie Dough Truffles
Recipe courtesy of


1/2 cup Earth Balance
3/4 cup packed light brown sugar
1/4 tsp salt
1 tbs vanilla extract
2 tbs water
1 1/4 cups all-purpose flour
1/3 cup semi-sweet mini chocolate chips
12 oz semi-sweet chocolate*

*note on the semi-sweet chocolate: most is vegan, but certainly not all. Read the ingredients label to be sure.


  • Line two baking sheets with parchment paper
  • Using a mixer, beat margarine, brown sugar, salt, vanilla and water until combined
  • Add flour and beat until incorporated
  • Fold in mini chocolate chips
  • Cover dough and refrigerate for 1 hr
  • Roll chilled dough into 1 in. balls with the palms of your hands
  • Place on prepared baking sheets and then freeze for 15 min. or so
  • Melt the remaining 12 oz of chocolate and let cool to room temp.
  • Remove one tray of cookie dough balls from the freezer and dip each ball into the melted chocolate. Remove using two forks
  • Place the coated balls back on the baking sheet and transfer to the fridge to chill about 20 min.
  • Repeat with second tray of cookie dough balls
  • Store in the refrigerator

Yield: ~45 truffles

Vegan Peanut Butter Cups

Posted in Candy, Desserts, Kid-Friendly, Quick & Easy, Recipes, The Kind Diet | No Comments »

Vegan Peanut Butter CupsIf you don’t like peanut butter cups, I don’t get you.

This recipe is courtesy of The Kind Diet by Alicia Silverstone and she offers them up as a delicious alternative to good old fashioned (non-vegan) Reese’s. They’re definitely yummy but be warned: they will not be kind to your waistline (350+ cals a pop!). If you whip up a batch of these, share the love!

Vegan Peanut Butter Cups
Recipe courtesy of The Kind Diet


1/2 cup Earth Balance
3/4 cup crunchy peanut butter (unsweetened/unsalted)
3/4 cup graham cracker crumbs (~10 graham cracker squares)
1/4 cup maple sugar or other granulated sweetener
1 cup vegan, semi-sweet chocolate chips*
1/4 cup non-dairy milk
1/4 cup chopped peanuts, pecans or almonds

*I think these could use a least another 1/2 cup of chocolate chips and 1/8 cup of milk. Just my 2 cents.

Note: I read somewhere that adding some rice crispies to the peanut butter mixture makes for a yummy variation here. Just an idea.


  • Line a 12 cup muffin tin with paper liners, set aside
  • Melt the butter in a small saucepan over medium heat
  • Stir in peanut butter, graham cracker crumbs and maple sugar and mix well
  • Remove mixture from heat and evenly divide among the muffin cups (about 2 tbs per cup)*
  • Combine the chocolate and milk in another small pan
  • Stir over medium heat until the chocolate has melted
  • Spoon the chocolate evenly over the peanut butter mixture
  • Top with chopped nuts and place in fridge to set at least 2 hrs before serving

*I’ve made these twice now and I firmly believe that it would be best to place these in the fridge for 15-30 min. before melting and applying the chocolate. When the pb mixture is still very warm, it’s really hard to get the chocolate to spread evenly over the top rather than pool down into the center.

Yield: 1 dozen

Vegan Movie Snacks

Posted in Candy, Convenience Foods, Kid-Friendly | No Comments »

Vegan Movie SnacksI like popcorn just as much as the next guy, but some theaters do still use a dairy based “butter” in their topping. In addition to that conundrum, I certainly don’t need the kind of fat and calorie bomb this stuff drops on your diet – so, I typically skip the archetypal movie treat in favor of candy and other related goodies.

As you can see, I am totally that moviegoer who brings their own stash of sweets hidden in their purse. This is partly due to the lack of vegan options in the candy case (though there are a few), but mostly it’s just that I’m cheap!


Anyway, like so many others, my husband and I did partake in some movie magic over the Memorial Day weekend and what you see pictured above is what we brought with us. Sour Berry Bears from Surf Sweets are actually a new discovery of mine and have quickly rocketed to the top of my sweet tooth must-have list. Make no mistake, this is candy and obviously meant as an occasional treat, but that said, you could certainly do worse.

Surf Sweets candies are all made with organic fruit juice and sweeteners, natural colors and flavors and provide 100% of your daily Vitamin C. They are also free of corn syrup and GMOs and are completely vegan. I find these little gems at Whole Foods but their website says they’re also available at Dierberg’s. You can also purchase them at several online retailers.

In the opposite corner, we have freeze-dried strawberries from Just Tomatoes! As the name implies, these are just strawberries! If you recall, freeze-dried strawberries were on Dr. Oz’s list of “5 foods that cut cancer risk” back on the show he did about “Forks Over Knives.” As he noted, freeze-dried strawberries are thought to be even better at cutting cancer risk than regular strawberries because they pack 10-times as many antioxidants.

So if you include these babies in your movie snack stash, you’re not only getting a convenient, yummy treat, you’re also fighting cancer. That’s some serious multitasking!

Obviously, there are a lot of additional options for vegan movie snacks (mixed nuts are another of our faves!), but these two are particularly good choices. Whatever you choose, make sure it’s yummy enough that you won’t feel cheated out of the “treat” mentality of the movies. I never do!

Vegan Peppermint Patties

Posted in Candy, Desserts, Kid-Friendly, Recipes | 2 Comments »

Vegan Peppermint Patties

I have to admit, I do have some reservations about featuring something so supremely unhealthy for my first real post…but I figure you don’t win hearts and minds with broccoli and brown rice – so candy it is!

First things first, these things are SICK. Seriously, whoever cooked up this recipe must have worked for Hershey at some point because they really cracked the code on Yorks. Even my (non-vegan) husband agrees that they’re indistinguishable from the real thing.

In addition to being super yummy, what I also love about this recipe is that it’s living proof that a vegan diet isn’t necessarily all health food, all the time. Although the majority of vegan foods often do naturally lend themselves to being healthy and nutritious, opportunities for indulgence abound (french fries anyone?).

I was really torn between handing these out to everyone I know and shoving every single one of them into my face. I decided to share…the recipe. Draw your own conclusions.

Vegan Peppermint Patties
Adapted from


1/6 cup light corn syrup
1/8 cup Earth Balance
1 tsp. peppermint extract
2-1/4 cups powdered sugar
1/2 bag dark chocolate chips/chunks


  1. In a large bowl, combine corn syrup, Earth Balance and peppermint extract; whip with an electric mixer.
  2. Add sugar by the cup while mixing (this resulted in a large portion of my kitchen being covered in a fine white dusting of powdered sugar – not sure how to avoid that…) You should end up with a crumbly, mostly dry mix.
  3. Pinch a small handful of the mixture and press very firmly between your palms to roll into shape. Once you’ve formed a ball, press lightly between your palms to flatten slightly. Place the patty on a wax paper lined baking sheet and repeat until mixture is gone.
  4. Melt the chocolate in a small saucepan on the stove or in a small bowl in the microwave.
  5. Coat the patties with chocolate (I started with tongs but ended up just using my fingers). Place each patty back on the wax paper and set baking sheet in the fridge for 10 minutes to set.

Store in the fridge in an airtight container OR get super cute and wrap each patty individually in small squares of aluminum foil.

Yield: About 20

(I halved the original recipe because the yield said “A TON.” I don’t know about you, but I’m not the kind of person that needs A TON of candy laying around my house)