This tequila spiked Mexican hot chocolate is thick, creamy and perfectly spiced with a little kick from the tequila. It's also vegan, gluten-free and paleo (if you use 100% agave tequila) via http://ExSloth.com

This tequila spiked Mexican hot chocolate is thick, creamy and perfectly spiced with a little kick from the tequila. It's also vegan, gluten-free and paleo (if you use 100% agave tequila) via http://ExSloth.com

Chocolate Rum Balls {Gluten-Free, Vegan, Paleo, Raw, Refined Sugar-Free}

Chocolate Rum Balls {Gluten-Free, Vegan, Paleo, Raw, Refined Sugar-Free}

Gluten Free Chocolate Babka—Step by Step - So Easy and makes an impressive Christmas treat!

Gluten Free Chocolate Babka—Step by Step - So Easy and makes an impressive Christmas treat!

Smooth and creamy Paleo chocolate mousse, made with chocolate, coconut cream, cocoa powder, honey and vanilla. Just blend it and let it set

Smooth and creamy Paleo chocolate mousse, made with chocolate, coconut cream, cocoa powder, honey and vanilla. Just blend it and let it set

Completely guilt-free caramel sauce! It's the easiest you'll ever make. You just need 10 minutes & a blender!

Completely guilt-free caramel sauce! It's the easiest you'll ever make. You just need 10 minutes & a blender!

Gluten Free & Vegan Chocolate Peanut Butter Pie inspired by Girl Scout Cookies on www.thetomatotart...

Gluten Free & Vegan Chocolate Peanut Butter Pie inspired by Girl Scout Cookies on www.thetomatotart...

I Quit Sugar - The Best Vegan Chocolate Mousse ~ Ingredients 400 ml can coconut cream. 1/2 cup raw cacao powder. 1/4 cup rice malt syrup. 1/4 cup chia seeds. cacao nibs, optional. Directions 1. Place all ingredients in a large mixing bowl. Whisk ingredients together until well combined and smooth. Pour into 4-6 serving glasses. Sprinkle with cacao nibs if you like. 2. Chill in the fridge for at least 3 hours, or until firm. - See more at…

I Quit Sugar - The Best Vegan Chocolate Mousse ~ Ingredients 400 ml can coconut cream. 1/2 cup raw cacao powder. 1/4 cup rice malt syrup. 1/4 cup chia seeds. cacao nibs, optional. Directions 1. Place all ingredients in a large mixing bowl. Whisk ingredients together until well combined and smooth. Pour into 4-6 serving glasses. Sprinkle with cacao nibs if you like. 2. Chill in the fridge for at least 3 hours, or until firm. - See more at…

No bake Chocolate Coconut Cashew Bars made in 3 easy steps! Tasty no bake chocolate bars that are vegan & paleo. No oil needed. A healthy snack or dessert.

No bake Chocolate Coconut Cashew Bars made in 3 easy steps! Tasty no bake chocolate bars that are vegan & paleo. No oil needed. A healthy snack or dessert.

Mocha "walnutella" - sugarfree, glutenfree, vegan, lowcarb spread made of walnut - #healthy #plantbased

Mocha "walnutella" - sugarfree, glutenfree, vegan, lowcarb spread made of walnut - #healthy #plantbased

A gluten free, vegan, and low fodmap recipe for Chocolate Chip Pumpkin Cookies @asaucykitchen.com

A gluten free, vegan, and low fodmap recipe for Chocolate Chip Pumpkin Cookies @asaucykitchen.com

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