Cass B Chickpea

Valentine's Day is this weekend. Instead of buying store bought chocolate that comes in a lot of packaging, how about making them the perfect chocolate treat from scratch. Or if you need a fun at-home activity to do by yourself or with your sweetie, you can make these together.  These Vegan Peanut Butter Cups take about 45 minutes to make, but 30 of that is cooling in the fridge. Please like, share, and follow for more content! And please try it and let me know how you like them.  Vegan Peanut Butter Cups Yield:  16 mini cups Prep time:  5 minites Total time:  45 minutes Ingredients Allergen Friendly Chocolate Chips |  1 cup - 1.5 cup Canola Oil |  1 tbsp Peanut Butter |  1/2 cup Directions 1. Line a mini muffin tray with cupcake liners. 2. Add chocolate chips and canola oil to a small dish and heat in the microwave until melted, stirring every 15-20 seconds. You can also use a double broiler which will prevent the chocolate from being grainy after cooling. 3. Use a tsp

Baked Feta has gone viral lately, and I decided to hop on the bandwagon and make a vegan version with homemade vegan feta.  I made homemade vegan feta using a nut mixture of almonds and cashews. I processed it until combined.  In a baking dish I added some cherry tomatoes and green beans. I topped it with the feta cheese and added olive oil on top. I baked on 350 for 30 minutes. Then I started on the pasta noodles and put the feta and veggies back into the oven after stirring them. After the noodles were done, I removed the baked feta and veggies and combined it together.  Please like, share, and follow for more content.  Baked Feta: Vegan Edition Yield:  3 Prep time:  20 minutes Total time:  65 minutes Ingredients For the feta: Almonds  |  1 cup Raw Cashews |  1/4 cup Lemon Juice |  1/8 cup  Olive Oil |  1/4 cup  Nutritional Yeast |  1/4 cup Water |  1/3 cup Minced Garlic  |  1 tsp   Rest: Green Beans |   1 cup  Cherry Tomatoes |  2 cups Pasta Noodles |  4 servings  Olive