Plant Based Recipe for a Thanksgiving Meal With Nina Shantel

Lets make your thanks giving special with Vegan Chocolate Peanut Butter Cups (plant-based, SOS free, no dates) Ingredients: • 2 ripe large bananas • 2 teaspoons alcohol free vanilla extract • 2 T peanut butter (salt & oil-free) • 2 tablespoons + 2 tsp cocoa powder • toasted coconut flakes, unsweetened, sulfur-free Main Recipe – Directions: Peel and break bananas into 1-inch pieces and blend in a small food processor until it resembles vanilla pudding. Add vanilla extract, peanut butter, and cocoa powder to the food processor, mixing for about 1-minute; the mixture should now look like melted chocolate. Add 3 toasted whole peanuts to each mold. Pour chocolate filling into silicon candy molds. It makes about 20 mini vegan chocolate peanut butter cups. Sprinkle with coconut flakes. It takes 3-5 hours to freeze through. Here is the link to the silicone candy molds Nina used: https://www.amazon.com/dp/B08CN4BMT6?…