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1.1K views · 20K reactions | Welcome to Episode 3 of Mini Treats and this is the easiest one yet! As always everything in this series is 150 cals or less. By @helens_vegan_kitchen 𝗧𝗵𝗲 𝗖𝗼𝗺𝗽𝗹𝗲𝘁𝗲 𝗣𝗹𝗮𝗻𝘁 𝗕𝗮𝘀𝗲𝗱 𝗕𝘂𝗻𝗱𝗹𝗲 𝗳𝗲𝗮𝘁𝘂𝗿𝗲 𝗼𝘃𝗲𝗿 𝟮𝟬𝟬+ 𝘃𝗲𝗴𝗮𝗻 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 + 𝟮𝟴 𝗱𝗮𝘆 𝗺𝗲𝗮𝗹 𝗽𝗹𝗮𝗻 𝗟𝗜𝗡𝗞 𝗜𝗞 𝗕𝗜0 ⬆️ 🔗 @theeasyveganmeals Also, if you don’t have the mini cupcake tray, just roll them in a ball, stick your finger in the middle and pour in the chocolate (or dip them in it!). Ingredients 12 large, soft medjool dates, pitted 1 cup cashews (140g) Pinch sea salt, optional 1/2 cup dark chocolate chips (75g) Makes 13 1️⃣ Add the nuts and dates to a food processor and blend until smooth. I don’t soak the dates as mine are very soft but if yours are harder try adding a tbsp or 2 of water as you blend. Also add a little sea salt as you blend (if you want a more salted caramel flavour). 2️⃣ Roll into ball and pop into a mini cupcake tray(or cases) and pour in a spoonful of melted dark chocolate in each one. Refrigerate to set. I like to store in the fridge but if you prefer a softer texture then leave out. Comment "😍" if you want to try this! . . | Easy Vegan Meals | Myles Smith · Stargazing

684K views · 64K reactions | "GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.challenge.club HEALTHY CHOCOLATE ALMOND PINECONES🎄 By @nutriholist Sweet Potato Brownies: 1/2 cup coconut flour 1/2 cup raw cacao powder 1/2 cup nut or seed butter of choice (e.g. almond butter, peanut butter, or sunflower seed butter) 1/3 cup pure maple syrup 1/2 cup cooked & mashed sweet potato Pinch of sea salt ~1 cup sliced almonds 150 g dark chocolate, melted ( I used 70%) 1-2 tsp coconut oil 1 Tbsp unsweetened coconut flakes, pulse in a small blender or coffee/spice grinder 1. Mix the brownie ingredients in a bowl or in the food processor until there are no lumps left. 2. Shape brownies into small cones (~2 inches tall) using your palms and fingers. 3. Insert sliced almonds starting from the bottom working your way up to resemble the scales on a pinecone. 4. Melt dark chocolate and coconut oil in a shallow bowl using the double boiler method or microwave in 30-second intervals until melted. You want the chocolate to have a thin and easily pourable consistency. If the chocolate is too thick, add another tsp of coconut oil until you reach the desired consistency. 5. Hold the pinecone brownies with a spoon over the chocolate bowl and use another spoon to pour the chocolate over until all the scales are fully coated. Place on a flat surface lined with parchment paper. 6. Refrigerate for 15 minutes until the chocolate sets. Sprinkle with coconut flakes and enjoy. Store leftovers in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or in the freezer for up to 3 months. Comment "😍" if you want to try this! . . #veganworldshare #veganyum #veganeating #vegansoninstagram #veganhealthy #simplevegan #veganfeed #veganrecipeideas #veganeasy #veganrecepies #veganteen #veganlifestlye #veganislife #veganrecipeshare #veganheaven #vegangram #veganproblems #veganrecipies #veganrecovery #vegantips #veganlover #veganeatsplease #vegandinners #veganweek #veganrules #veganraw #veganinstaclub | | vegan.challenge.club · Original audio

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How did I not know this chocolate treat? | How did I not know this chocolate treat? This original video was produced by Network Media, LLC and Justine Kameron | By Life with Coco | Alright, I have a large bowl and my sixteen-ounce Cool Whip. We're going to place this entire container, Cool Whip into our bowl. Ideally, you want to let it thaw but I didn't have time to let it thaw. So, we are just going to go for it. This is going to be such an easy and delicious three-ingredient dessert. We already have that chocolate nice and melted. You can use whatever chocolate you like, white chocolate, milk chocolate, or dark chocolate. We're going to in our melted chocolate bar and we are going to cut the tip off kind of to the side so we don't get that piece in our bowl and we are going to put all of that melted chocolate right in there with our cool whip make sure you get that entire candy bar in there oh my goodness look how decadent that looks personally I love Hershey's chocolate I know it can be kind of controversial for some people but I grew up eating it so it's very nostalgic and I think it is delicious okay and we have one more of these chocolate bars that we're going to go ahead and bring in. Okay. Oh my goodness. We used the large cool whip and then two giant milk chocolate Hershey bars for this super easy recipe. These are two out of the three ingredients for this no bake delicious chocolate summer dessert. Oh my goodness. Kids will love this. Parents will love this. It's great for a party. Okay. Oh my gosh. Yes. What is not to love about some Hershey's chocolate? Okay, we're going to go ahead and blend these together until they're well combined. Look how delicious and decadent that is. The heat from the chocolate will help soften that cool up a little bit too which is just what we need to let it fall a little bit longer. Look how these are coming together. It's going to be a creamy, you know, chocolate milk color. It's going to taste amazing and it's going to look amazing. Okay, let's go ahead and get these well mixed. Okay, once your cool whipped chocolate mixture looks like this. That's when you know it is ready. We're going to put that to the side and bring in our muffin tin. I have here some mini graham cracker crumbs that I picked up at Walmart not crumbs, pie crust. I used the crumbs all the time. So, I got my words mixed up and we are just placing them right in the muffin tin just for easier traveling because sometimes when you put them on a sheet pan or something like that. They slide around. This way, they don't slide around which is why I like to use them often Tim. Okay. Perfect. We have 12 of these. We're going to bring back in our little mixture and then we have an ice cream scoop and we're going to scoop our mixture right into our pie crust just like so. This is our Hershey's mini pies. Oh my goodness. Only three ingredients, Cool Whip, Hershey's Chocolate and our pie crust and you can use a large pie crust and make one big pie if you put it in the fridge long enough it will solidify and be a nice big pie as well but it's so nice for the summer because it's just cooling and refreshing these are going in the fridge not the oven so I love making this for a party or you know just snacks you know when I'm feeling something sweet I can just grab one out of the fridge but look how fluffy and delicious these look. Yummy. They look delicious. Okay. We're going to have a little bit leftover. So, I am going to evenly distribute this cool whip mixture so that we use up the entire thing. Quickly just smoothies out so that they look a little bit more presentable. This is optional. If you like how they look when they fall into the pie crust that is totally okay. I just want them to feel like there wasn't two scoops added like it was just one big scoop. Look how these look. They look so delicious. I'm so excited to try them. Just go ahead and quickly finish these off so that they can set in the fridge. Oh my goodness. Look at this mountain one. That's the one I want. Oh I want all of them. Right. They are going to be so delicious. So easy. Yes. So easy. Too easy. You can make these you know in your sleep. Alright. I'm going to pop these in the fridge for two hours. Alright. So it's been two hours in the fridge and I'm just going to top this off with a little bit of Ready Whip. Oh, the dogs are going to go crazy. Alright, the last thing we're going to top this with is some of my Hershey's special dark and we are just going to grave this right onto our little chocolate pies. Just like so. Alright, it is time to try these. Oh my goodness, it looks so good. I'm going to dig right in. Oh, it's thick and delicious. Get some of that graham cracker in there. Oh my gosh. Was it good? This is incredible. Mm. You guys are going to love them.

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