My hubby and I are huge travelers, especially when it comes to roadtrips! I mean, why fly somewhere if you can just drive there? Yea, I know it’s probably more convenient but, you lose out on all the fun. Think about it… road trips give you a chance to really “see” the world. Ever since I was a little girl, I was always fascinated with the world and wanting to experience it all.
Last year, my husband and I decided to take a trip to Quebec in Canada. On our way back home, we drove through Vermont and stopped in a little town. Luckily, I spotted a small health store with a bakery that made healthy desserts! I can’t remember the name of the bakery now but, we tried one of the most delicious desserts ever. Best part was that it was gluten-free, dairy-free, and had no refined sugar. I could tell that my fiancé was in love and I was determined to replicate it once we got back home… and I did!
CHECK OUT THE RECIPE BELOW
Ingredients:
- 2 cups of instant rolled oats
- 16 oz. jar of unsalted peanut butter
- 3 tbsp. of pure raw honey (unfiltered)
- 2 cups of shredded unsweetened coconut
- 9 oz. bag of vegan chocolate chips
- 1 tsp. of himalayan sea salt
- ½ tsp. of vanilla extract
- 1 ½ cups of 100% pure maple syrup from Vermont
Directions:
- Mix all the ingredients together in a bowl.
- If you added too much maple syrup by accident, don’t worry! I’ve been there too, just add in some more peanut butter and oats to balance it out.
- Use your hands to mold the mixture into little balls and place them in rows on a wooden cutting board. Or, use a cupcake tray and use the mixture to fill 24 cupcake holders.
- Place into the freezer for approximately 3 hours.
- Enjoy!
