Vegan Chocolate Banana Oat Bowl

Ingredients:

• 1/2 Ripe Banana
• 1/2 cup Gluten-Free Oats
• 1 cup Vegan Milk
• 1/2 tsp Cinnamon with more for Topping
• Non-Dairy Yogurt for Topping
• 2-4 tbsp Pascha Chocolate, chopped (We used our 70% Cacao Bar with Arabica Coffee)
• Shredded Coconut for Topping

Directions:

1. Mash the ripe banana and place in a small pot.
2. Add in oats, vegan milk and 1/2 tsp cinnamon.
3. Place on medium low hear and cook, stirring occasionally, until the oatmeal reaches your desired consistency.
4. Remove from heat and place in your serving bowl.
5. Top with dairy-free yogurt, chopped Pascha Chocolate, shredded coconut and a sprinkle of cinnamon. Enjoy!

Music credit - Breeze by MBB

No Milk Chocolate Vanilla Cream Dirty Soda

Ingredients:

• 1/2 cup Pascha Organic Vegan No Milk Baking Chips
• 1 Pascha Organic Vegan White Bar
• 1 can Vanilla Soda (We used Virgil's)
• 1/4 cup Vegan Heavy Cream
• Vegan Whipped Cream
• Ice Cubes

Directions:

1. Melt chocolate chips over medium low heat using a double boiler.
2. Drizzle or froth the drink vessel with some of the melted chocolate.
3. Add ice cubes to the top.
4. Fill with soda.
5. Whip the heavy cream with a frothier or whisk and add to glass.
6. Add more soda if needed to fill to top.
7. Add whipped cream & drizzle with melted chocolate.
8. Break off a portion of the Organic Vegan White Bar and add to the top of the drink. Enjoy!

Music by Pavel Bekirov

1 Bowl Vegan Pretzel Bars

Ingredients:

• 1 box Vegan Graham Crackers
• 1 1/4 cup Vegan Butter
• 2 tbsp Date Sugar
• 1 bag or 1 1/2 cups of Pascha Dark Chocolate Chips (We used 85% Cacao Organic Vegan Extra Bitter-Sweet Dark Chocolate Chips)
• 1 can Coconut Condensed Milk
• 1 tbsp Vanilla
• Gluten-Free Pretzels
• Sea Salt

Directions:

1. Preheat oven to 350°F.
2. Take graham crackers and place in a bowl. Using a masher begin to break up into smaller pieces to desired size.
3. Melt vegan butter with sugar over low heat.
4. Add to graham crackers and mix.
5. Line an 8"x8" pan with parchment paper.
6. Create a crust with Graham Cracker mixture.
7. Melt chocolate chips, condensed milk, vanilla over medium low heat, stirring often to mix.
8. Add to top of graham cracker crust.
9. Lay pretzels on top of the chocolate as desired.
10. Sprinkle with salt.
11. Bake for 15-17 minutes or until edges start to form.
12. Remove from oven & let cool.
13. Once cool place in refrigerator for 2- 3 hours until firm.
14. Cut into squares or bars and enjoy!

Music by Stockaudios Stockaudios

Chocolate Mole Sauce

Ingredients:

• 3 tbsp Olive Oil
• 1 Medium Onion, chopped
• 2 cloves Garlic, chopped
• 1 small can Chipotle Pepper in Sauce
• 1 small can Tomato Sauce or Crushed Tomatoes
• 1 tsp Cinnamon
• 1 tbsp Chili Powder
• 1/2 tsp Black Pepper
• pinch of Salt
• 3 tbsp desired Nut Butter or Sunbutter
• 1 1/2 c Vegetable or Chicken Broth
• 1 bar 100% Cacao Dark Chocolate Bar with Cocoa Nibs, chopped

Directions:

1. Heat olive oil, onions and garlic in a medium saucepan over medium heat, stirring often.
2. Chop a chipotle pepper adding to the pan along with 1 tbsp of sauce from the can.
3. Add tomato sauce, stirring well until mixed together.
4. Heat together for about 30 min over low heat, stirring occasionally.
5. Remove from heat and blend well using an immersion blender, blender or food processor.
6. Add spices, nut butter and broth, blending well.
7. Once blended, return to saucepan over medium heat and cook to reduce, about 10 min.
8. Take off the heat and stir in chopped chocolate. Mix until the chocolate is melted and enjoy!

Music by Pavel Bekirov