My 3 favorite candies turned vegan: Reese’s peanut butter cups, Haribo soury strips and Bounty chocolate bars!

R E C I P E S:

SWEET AND SOUR STRAWBERRY ROLLS (fruit rollups/fruit leathers)

2 cups of strawberries
3 dates
some dried cranberries
teaspoon of agave nectar or maple syrup

Make puree in a blender, spread on a baking paper, pop into a 50 degrees Farenheit oven for 3-4 hours. Cut into strips and roll ๐Ÿ™‚

1/4 of a cup of melted coconut oil
1 cup of shredded coconut
2 to 3 spoons of agave or maple syrup.
Optional: a teaspoon of coconut milk
Vegan chocolate

Mix the coconut oil, coconut shreds and agave syrup (or maple) and flatten into square shapes. Pop into the fridge for a few minutes. Melt the chocolate (you can add a spoon of agave to it if it’s bitter) and coat the coconut bars with it.

2 generous spoons of smooth peanut butter,
1 spoon of melted coconut oil,
2 flat spoons of agave nectar
and a big block of vegan chocolate.

Mix peanut butter, melted coconut oil and agave (or maple) in a bowl int smooth paste. Melt the chocolate. Put a thin layer on the botom of each cupcake tray. Wait for it to harden. Put the paste in the middle of each tray and cover up with chocolate. Shake it up to get a smooth top.

Thanks for watching – I hope you like these ๐Ÿ™‚

xoxo, Patty โ˜บ

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