I am over the freaking moon. I cannot believe how good these little treats are!! First and foremost - there are no peanuts or tree nuts. I used my girl @AvoKween's vanilla granola butter which is honestly the best thing a person with a nut allergy could ever ask for. It can replace almost all nut butters in most recipes and it's freaking delicious. To firm up the consistency in order to make the 'caramel' part of the twix cup, I added pureed dates to the granola butter which helped hold the middle layer up a bit better than if I were to just use the melty granola butter.
So, these granola butter 'twix' cups are naturally sweetened with a lil maple syrup + they are gluten free, grain free, dairy free and peanut allergy friendly. Amazing.
Also, I almost ALWAYS forget to add flakey sea salt to any chocolate that I melt and put on things so if you're less forgetful than me I would def add some right before you stick them in the fridge to cool.
Peanut and tree nut free pesto!!
It's also packed with all the green things and that's always a plus! I used arugula, spinach, basil, garlic, lemon juice and extra virgin olive oil. The whole arugula leaves you see mixed in there are coated in a super simple vinaigrette recipe so there's an extra little vinegar kick in the dish from the white wine vinegar I used too!!
UGH. Vodka sauce. This is by far my most popular recipe and it's suuuuper easy to make and pretty much foolproof so that's why I think everyone loves it so much.
I started making this a few years ago and I think my favorite part about the recipe I originally developed is that there are several different ways to customize it depending on whatever I'm in the mood for. Sometimes I like it spicy, sometimes I like it to be less cream-heavy, sometimes I'm avoiding dairy in general so I eat it a vegan version of it!! So I'll list below the different ways that I love to make it and let you decide which version you're feeling.
This pasta is freaking amazing and one of my fave simple dairy-free "cheesy buttery" pasta sauces. It's made from just oat milk creamer, vegan butter, garlic powder and nutritional yeast. If you love cheese and dairy but can't eat either or are trying to cut back - this will be your new bestie.
First, if you don't salt the water you cook the pasta in, the finished product may need a little salt. Second, don't get oat milk and oat milk creamer confused. I'm not so sure if regular oat milk would work since the creamer is a little more thick. Here's the oat milk creamer I use. (I buy it online because I can only find their almond oat milk creamer at stores and I'm allergic to almonds.) And honestly, if you're in a pinch you could just add the vegan butter, garlic powder and nooch to the hot pasta in a bowl and eat it that way - no skillet or sauce prep required and suuuuper fast! Been there, done that.
I love pairing it with a fun pasta shape. If I'm using brown rice pasta I use these shells, if I'm using regular pasta, I use this cannolicchi.
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