Back to School & snacking after school go hand in hand. At Pascha Chocolate we have you covered with simple, healthy snacks that will have everyone happy.

Bonus - most recipes are kid friendly as the chef or helper. Winning is how we see it.

5 Ingredient Vegan No-Butter Finger Bar

Ingredients:

• 3 cups Vegan Corn Flakes (We used Gluten Free/Vegan)
• 1 1/2 cups Preferred Butter (We used Sun Butter)
• 3/4 cup Maple Syrup
• 1 cup Pascha Dark Chocolate Chips (We used 100% Cacao - Single Ingredient)
• 2 tbsp Coconut Oil

Equipment:

• BPA Free Silicone Molds (Recommended, but you can make them by molding them yourself)
• Cookie Tray
• Large Cookie Scoop (optional)

Directions:

1. Heat preferred butter and maple syrup over low heat until warm and mix well. Be careful not to burn or heat too fast.
2. Pour corn flakes into bag and smash up into smaller pieces.
3. Add corn flakes to bowl & mix with butter mixture.
4. Spray silicone trays with oil and place on cookie tray (use parchment if not using molds).
5. Using a large cookie scoop fill tray to about 3/4 way full.
6. Place in freezer for 1.5 to 2 hours until firm.
7. Melt chocolate using a double boiler adding coconut oil once melted, mixing well.
8. Place in a bowl large enough to dip bars in and let cool for about 5-7 minutes stirring a few times.
9. Line baking sheet with parchment paper.
10. Take molds out of freezer.
11. Pop out bars and begin to dip and coat with chocolate by placing in the bowl. Turning to coat.
12. Once covered place on parchment lined cookie tray.
13. Return to freezer until hard.
14. Remove and enjoy.
15. Store in freezer in container.

Music by Pavel Bekirov

15 Minute Vegan S’more Bark

Ingredients:

• 9 Pascha Chocolate Bars (We used 2 of our Organic Vegan White Bars and 1 each of our 100% Cacao with Cocoa Nibs, 85% Cacao, 70% Cacao, 70% Cacao with Stevia, 70% Cacao with Arabica Coffee, 55% Cacao and 55% Cacao with Cocoa Nibs)
• Mini Vegan Marshmallows (We like to use Dandies)
• Gluten Free Graham Crackers

Directions:

1. Preheat oven to 225°F and line a baking sheet with parchment paper.
2. Place graham crackers in bag and smash to pieces and set aside.
3. Arrange bars on parchment paper.
4. Place in oven. Checking after 4 minutes and typically done by 10. Tip: Use a toothpick to make sure melted through.
5. White chocolate has a faster melting point so don’t be alarmed and Dark Chocolate is about a minute behind that time frame.
6. Remove chocolate from oven. Using a skewer or lollipop stick begin to swirl the chocolate and continue swirling to create a mix of both white and dark chocolate in addition to a nice visual.
7. Sprinkle melted chocolate with mini marshmallows and graham crackers.
8. Place in the freezer for 20 minutes or the refrigerator for 40 min.
9. Break apart the bark and serve. Keep stored in the refrigerator. Enjoy!

Vegan No-Bake 5 Ingredient Ganache Cups

Ingredients:

• 1 box Gluten-Free and Vegan Graham Crackers
• 8 tbsp Melted Coconut Oil
• 1 12 ounce can Sweetened Condensed Coconut Milk
• 2/3 cup Vegan Butter
• 1 cup Pascha 55% Barely Dark Chocolate Chips

Directions:

1. Place graham crackers in a zip lock bag and using a rolling pin smash to small pieces or use a food processor.
2. Place in a bowl and add coconut oil, mixing well.
3. Line cupcake pan and add one scoop of mix to each cupcake liner.
4. Using a spoon push down to make a nice base for the ganache.
5. Put in freezer for 30 minutes.
6. Heat vegan butter and condensed coconut milk over medium heat until all is melted mixing well.
7. Let boil slightly and remove from heat.
8. Add chocolate and mix well until creamy. Let sit for a few minutes.
9. Remove cupcake pan from freezer and fill with chocolate ganache.
10. Place in refrigerator for 2 hours.
11. Remove and Enjoy!

Music by Pavel Bekirov