Homemade vegan candies: Reeses peanut butter cups, Haribo sour strips and Bounty bars
- Added May 3, 2016
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$35 - $74.99 | Free | $10 |
$75+ | Free | Free |
We are currently unable to ship to P.O. boxes. Orders to APO/FPO addresses and U.S. territories ship via USPS with 10-15 day shipping or faster.
We offer free shipping to the US on all orders $35 and up. For all other orders, we offer $5 flat rate shipping.
We ship using FedEx Express (2 business days from order shipment date) and FedEx Ground (3-5 business days from order shipment date).
Order Subtotal | Shipping Charge | |
Standard Shipping | Expedited Shipping | |
$0 - $34.99 | $5 | $15 |
$35 - $74.99 | Free | $10 |
$75+ | Free | Free |
We are currently unable to ship to P.O. boxes. Orders to APO/FPO addresses and U.S. territories ship via USPS with 10-15 day shipping or faster.
Our customer service team in the US is ready to assist you.
Monday - Friday
7 AM – 4 PM PT
Saturday
7 AM – 4 PM PT
My 3 favorite candies turned vegan: Reese's peanut butter cups, Haribo soury strips and Bounty chocolate bars! OPEN FOR RECIPES :)
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My 3 favorite candies turned vegan: Reese's peanut butter cups, Haribo soury strips and Bounty chocolate bars! OPEN FOR RECIPES :)
R E C I P E S:
SWEET AND SOUR STRAWBERRY ROLLS (fruit rollups/fruit leathers)
2 cups of strawberries
3 dates
some dried cranberries
teaspoon of agave nectar or maple syrup
Make puree in a blender, spread on a baking paper, pop into a 50 degrees Farenheit oven for 3-4 hours. Cut into strips and roll :)
BOUNTY BARS:
1/4 of a cup of melted coconut oil
1 cup of shredded coconut
2 to 3 spoons of agave or maple syrup.
Optional: a teaspoon of coconut milk
Vegan chocolate
Mix the coconut oil, coconut shreds and agave syrup (or maple) and flatten into square shapes. Pop into the fridge for a few minutes. Melt the chocolate (you can add a spoon of agave to it if it's bitter) and coat the coconut bars with it.
PEANUT BUTTER CUPS:
2 generous spoons of smooth peanut butter,
1 spoon of melted coconut oil,
2 flat spoons of agave nectar
and a big block of vegan chocolate.
Mix peanut butter, melted coconut oil and agave (or maple) in a bowl int smooth paste. Melt the chocolate. Put a thin layer on the botom of each cupcake tray. Wait for it to harden. Put the paste in the middle of each tray and cover up with chocolate. Shake it up to get a smooth top.
Thanks for watching - I hope you like these :)
xoxo, Patty ☺
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