Nothing says the holidays like homemade toffee. And we're taking it one step further by smothering our toffee with our 70% Dark Salted Burnt Caramel Chocolate. Thanks to Maggie Morales of The Wholesome Bite for collaborating with us on this recipe.
Three ingredients are all you need for this delicious vegan Coconut Cluster and Popcorn Bark. Treat yourself to a great anytime snack!
In Thailand, the rice is harvested in November and December when the weather is cool, and rice pudding is often proudly made with the first grains of the season. Made on the stovetop, our rice pudding is simple as long as you don’t mind stirring. It is just lightly sweet, made creamy with almond and coconut milks. It has a
wonderfully rich mouthfeel, without overpowering the delicate natural jasmine aroma. Dairy and gluten-free without trying!
Dust off your ice cream maker and get ready for summer! This deliciously refreshing Coconut Toffee Chocolate Chip Ice Cream will satisfy any summer sweet tooth.
Thanks to Rachel Warcholak for sharing the recipe.
“I’d serve this pesto alongside veggies, gluten-free crackers or atop toast. Heck, I’d even plop it on salads and grilled veggies.
But let me tell ‘ya- when mixed with this red rice- it’s a winner.”
–Amie Valpone, The Healthy Apple