#simplevegan

These 5 Ingredient Vegan Snickers Bars are a delicious and healthier alternative to the classic candy bar. They're made with simple, wholesome ingredients and are perfect for satisfying your sweet tooth.

Ingredients: 1 cup Medjool dates, pitted. 1 cup creamy peanut butter. 1 cup roasted unsalted peanuts. 1 cup dairy-free chocolate chips. 1 tablespoon coconut oil.

Instructions: Put the dates in a food processor and pulse them until they turn into a sticky paste. Peel off the paper from the sides of a baking dish and press the date paste into the bottom of it. Place the peanut butter on top of the dates. Spread the peanuts out on top of the peanut butter layer and gently press them into the peanut butter. In a microwave or double boiler, melt the chocolate chips and coconut oil together. Spread the melted chocolate out evenly on top of the peanut layer. Put the dish in the freezer for 30 minutes, or until the chocolate gets hard. If it's not frozen yet, take it out and cut it into bars. Keep in the fridge or freezer in a container that won't let air in.

Prep Time: 15 minutes

Cook Time: 0 minutes

These vegan witch hat cookies are a fun and festive treat for Halloween. They're easy to make with just a few simple ingredients, and they're sure to be a hit at any Halloween party.

Ingredients: 1 package vegan chocolate wafer cookies. 1 cup vegan chocolate chips. 24 vegan chocolate kisses. 1 tablespoon coconut oil. 1/4 cup vegan sprinkles. 24 vegan mini peanut butter cups.

Instructions: Line a baking sheet with parchment paper. Melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip the bottom of a chocolate kiss in the melted chocolate and press it onto the center of a chocolate wafer cookie. Repeat with the remaining chocolate kisses and cookies. Place the cookies in the refrigerator for 10-15 minutes to set. Dip the top of each chocolate kiss in the melted chocolate and then dip it into the vegan sprinkles. Place a mini peanut butter cup upside down on each cookie. Use the remaining melted chocolate to pipe a buckle onto each peanut butter cup to resemble a witch's hat buckle. Allow the chocolate to set before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes

Enjoy this easy vegan chicken dish with a sweet and tangy fig sauce. It's quick to make and packed with flavor, perfect for a satisfying weeknight dinner.

Ingredients: 4 pieces vegan chicken breasts. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup dried figs, chopped. 1 cup vegetable broth. 2 tablespoons balsamic vinegar. 2 tablespoons maple syrup. 1 teaspoon Dijon mustard. 1 tablespoon cornstarch dissolved in 2 tablespoons water. Fresh thyme leaves for garnish.

Instructions: Season vegan chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add seasoned vegan chicken breasts to the skillet and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove cooked vegan chicken breasts from the skillet and set aside. In the same skillet, add chopped dried figs, vegetable broth, balsamic vinegar, maple syrup, and Dijon mustard. Bring the mixture to a simmer and cook for 5 minutes until the figs are soft. Stir in the cornstarch mixture and cook for another 2-3 minutes until the sauce thickens. Return the cooked vegan chicken breasts to the skillet, spooning the fig sauce over them. Garnish with fresh thyme leaves. Serve hot and enjoy!